Text 634, 111 rader
Skriven 2010-08-27 23:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MATT MUNSON
Ärende: Hmmm...
===============
-=> Quoting Matt Munson to All <=-

 MM> Behold, the burrito dog: 2 hot dogs, bacon, chili, sour cream, cheese
 MM> all wrapped up in a delicious heart attack.

Wrapped in a tortilla I suppose. Skip the sour cream, add chooped
onions and I'd go for one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: America's Regional Hot Dog Styles
 Categories: American, Sausage, Sandwiches, Info
      Yield: 1 Text file
 
           Hot dogs
 
  Sonorans (Tuscon and Phoenix, Arizona): Bacon-wrapped hot dogs are
  grilled, then nestled in steamed bolillo rolls and topped with pinto
  beans, chopped tomatoes, onions, mustard, mayo, and jalapenos. Other
  variations could include any of the following: shredded cheddar,
  queso fresco, cotija cheese, salsa verde, and guacamole.
  
  Michigan Red Hots (Upstate New York): A favorite that hails from New
  York's North Country, Michigan red hots are steamed beef franks with
  a natural casing, served in a steamed split-top bun, and topped with
  a minced meat chili (no tomatoes or beans), chopped raw onions, and
  mustard. Some places, like Clare and Carl's in Plattburgh, NY, serve
  theirs in a New England roll, which has closed ends and is cut down
  the top.
  
  New York System (Rhode Island): Similar to Michigans and Coneys, the
  New York System wiener joints can be found all over Rhode Island.
  Griddled natural casing all-beef hot dogs are served in steamed
  side-cut rolls with meat sauce, mustard, chopped onion, and a dash
  of celery salt. Olneyville's in Providence uses hot dogs that come
  in a long rope that's cut on the premises and a special spice mix
  for the meat sauce that can be purchased from its website. At most
  places, the chef will line up the "gaggahs" on his bare arms to load
  up the toppings.
  
  Slaw Dogs (The South): Hot dogs slathered with a sweeter, finely
  chopped, mayo-based slaw are popular in the South, where variations
  can include the chili-slaw (cole slaw, mustard, raw onion, minced
  all-meat chili) and BBQ slaw. Some places, like Nu-Way in Macon,
  Georgia, use red hots, while others may go for the all-beef with
  natural casings.
  
  Red and White Hots (Rochester, New York): In Rochester New York, hot
  dogs are known as "hots" and come in either red or white. Most hots
  are found on another Rochester classic, the garbage plate, an
  amalgam of hots (or burgers, sausage, whatever you please), potato
  salad, home fries, meat sauce, among others. White hots are
  normally made of a mixture of uncured pork, veal, and beef, while
  red hots can be made with pork, beef, or both. Zweigle's is best
  known in Rochester as the first to introduce the white hots in
  1925 and makes both natural casing and skinless varieties.
  
  Red Dogs (Maine): Also known as "red snappers," this dog gets its
  name from its neon colored casing, which has no effect on the taste.
  Some joints serve theirs grilled or griddled for the best snap in a
  toasted, buttered roll, while others, like Simone's Hot Dog Stand,
  go steamed in a steamed top-split bun.
  
  Kosher and Kosher-style (New York City and New Jersey): Kosher dogs
  are all-beef and come either skinless or in collagen casing, while
  kosher-style dogs are stuffed into natural casing, which gives it
  that snap when bitten. According to Ed, you'll find the best kosher
  franks in the city at the Second Avenue Deli and at Ben's Best in
  Rego Park. Queens. As for the classic kosher-style, you can't go
  wrong at Katz's Deli, Gray's Papaya, or Papaya King, especially when
  griddled and topped with sauerkraut and a smear of mustard.
  
  Italian-style (New Jersey): Places in and around Newark, like Dickie
  Dee's and Tommy's, like to serve their dogs Italian-style (a.k.a.
  Newark-dogs): skinny all-beef hot dogs are deep fried and stuffed
  into a half- round of Italian bread (or sometimes "pizza bread"),
  along with fried onion, peppers, and potato rounds.
  
  Deep-Fried (New Jersey): Get your deep-fried dog in three ways at
  places like Rutt's Hutt: the "in and outer" (barely fried), the
  "ripper" (crinkly burst skin), or the "cremator" (well-done with
  crunchy crust). It's an ugly pork and beef frank in a steamed bun,
  but at Rutt's, you can cover it up with some of its sweet and spicy
  yellow relish.
  
  Chicago Dog (Chicago): All beef dogs in a steamed poppy seed bun and
  dragged through the garden: minced raw onion, neon sweet relish,
  sport peppers, pickle spear, halved tomato slices, yellow mustard,
  celery salt—and of course, no ketchup.
  
  Coneys (Midwest): From Detroit to Tulsa, Coneys are a favorite:
  small-sized, all-beef natural casing dogs served in steamed buns and
  topped with minced meat chili, mustard, and chopped onions (order
  the "loaded" and you'll get shredded cheddar, too). Depending on
  where you are in the Midwest though, they can come big or small,
  grilled or steamed, with "coney sauce" that ranges from the drier
  side to the wet.
  From: Serious Eats
 
MMMMM
  
Cheers

YK Jim


... The Chicago Hot Dog is perhaps the most improbable food in the world.

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