Text 22785, 87 rader
Skriven 2012-03-24 17:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: BRUM 387
================
-=> Quoting Burton Ford to Dale Shipp <=-

 BF> I have not, and will not fly in a helicopter.  I
 BF> don't know why, but helicopters set my teeth on edge.

They look too impossible, just like bumblebees do.

Advanced sandwich craft:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: A Hot Dog In Ecuador
Categories: Sandwiches, Sausage, Latin Amer
  Servings: 1

    1/4 lb garlicky weiners
           soft rolls
           TO STEAM THE WEINERS:
           bano maria (water bath) of
           water
           onions
           ketchup or tomatoes
           garlic
           herbs
           hot peppers 
           SAUCES AND CONDIMENTS:
           Aji (hot sauce made with
           tamarillos)
           cheese sauce
           cole slaw
           red pepper chimichurri
           creamy salsa verde made with
           soft cheese and herbs
           ketchup
           mustard
           mayo
           crushed potato chips

Today's dog is from El Bohemio, a fast food stand with several
locations in the city of Guayaquil, Ecuador, and is recommended by
hot dog correspondent Remigio Torres. 

Ecuadorian hotdogueros distinguish themselves by steaming their dogs
in a bano maria water bath that's different at every stand. Usually
some combination of water, onions, and ketchup or tomatoes, but
sometimes also garlic, herbs, or hot peppers. El Bohemio uses a
fairly simple combination of water and red onions. 

What they're really known for is the massive quarter-pound Super Hot
Dog Mandingo which goes for $2.50, pretty steep for a city where
most cart dogs are under a dollar. According to Remigio, this
massive sausage is the closest in taste to a garlicky American style
frank, while the cheaper dogs tend to be mild or even bland.

Next you choose from a zillion different sauces and condiments: Aji
(Ecuadorian hot sauce made with tamarillos), cheese sauce, cole
slaw, red pepper chimichurri, and creamy salsa verde made with soft
cheese and herbs. Then there's also ketchup, mustard, and mayo, or
usually all of the above. 

All of these toppings are loaded onto the Mandingo dog in a soft
roll held together by the yellow wax paper sleeve that seems to be
Ecuador's tube steak vehicle of choice. Normally a bunch of the
onions from the bano maria end up on there, along with a coating of
crushed potato chips, which is common in other parts of South
America but apparently pretty rare for Guayaquil. 

Many thanks to Remigio for sharing his hot dog knowledge. 

Posted by: Hawk Krall 
 
From: Serious Eats

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Cheers

YK Jim


... I have elevated the burrito to an art form

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