Don’t call it a comeback.
Suffice to say, it’s due time these tasty little sausages received some extra love and attention. Our burger-dominated world has all but suffocated the hot dog.
Now relegated to the back corners of questionable delicatessens, urban food carts, stadium takeaway, and being the go-to quick fix for soccer moms galore, hot dogs have taken a virtual back seat in our ever-evolving culinary consciousness.
Don’t feed me bullshit about how you don’t eat hot dogs because they might contain varied, surly pig parts, or how you “don’t eat pork,” when you honestly have no religious convictions against it.
Food shouldn’t be scary. So, get over it.
I personally prefer myself a pork filled casing, and there should be no excuses to the contrary. Without being laboriously professorial, pork hot dogs are okay to eat, and in fact, are often substantially more flavorful than other meat varieties.
Trust me, try one.
Pork aside however, from franks all-beef, to those kosher, turkey and veggie, there is still no reason the downtrodden hot dog shouldn’t (or couldn’t) be as popular or “trendy” as their fellow ground and bunned rivals.
In an era where gourmet burger bars are the ultimate in trend-dom, it’s sad to see hot dogs continually placed on the proverbial back shelf of Americana. Hot dogs can be just as white collar.
As a little Justin who ate, I grew up on the real deal. Though in the beginning I admit that I liked my links “plain, with ketchup only please,” I have since evolved into a full-blown wiener disciple.
Hot dog talk, don’t get excited.
The perfect frankfurter should have a firm casing that gives a light snap when you bite into it, and a rush of smoky, sweet and salty as you ingest it.
Personally, I love everything on my dog. Mayo, mustard, ketchup, chunky dills, onions, sauerkraut, hot sauce, you name it – I’ll top it, eat it and love it.
Politically, I also equally support our country’s most prominent regionals. It can be a Chicagoan, a thickly frank covered in a variety of chunky, hearty accoutrements, the more sparely topped, thin and extra-long New York version, or the ever-growing Arizona contribution to the national hot dog scene: the Sonoran Dog. Always wrapped in bacon, held in soft bread and smothered to your heart’s delight with, among many possible variables, spicy, roasted peppers, chopped onion, pinto beans and drizzles of glossy mayo. Seriously heaven-sent.
I also love a good chili dog – extra spicy, with a heaping blend of ground meat, onions and kidney beans, touch of mustard underneath, and smothered with cheddar on top.
I’ve expanded my borders across the Pacific, going slightly Asian, with a touch of good Chinese mustard, scallions and a lengthy drizzle of Sriracha.
Like I’ve always contested, gluttony as a cardinal sin needs revisiting.
Without further hesitation, for sheer versatility alone, I hearby bestow the homely hot dog as ultimate GL.
May it hold its head high, rising from its lowly social castings, and re-take its rightful place in our culinary heritage.