Tuesday, March 8, 2011
Who doesn't love a good hot dog? While there are a thousand variations based on personal taste. There are some classics guarded by the humble historians known to us as hot dog kiosks lining the busy streets of our great American cities.
The Chicago Hot Dog seems to become popular during the depression because of its robust toppings that served as a larger meal. The dog was known as the "Depression Sandwich" and while ordering one you would say, "drag it through the garden." Many sources attribute the distinctive combination of toppings to Fluky's in 1929 on the historic Maxwell Street.
Now you can find these hot dogs at hundreds of locations in Chicago and around the US. Apparently in Chicago there are more hot-dog kiosks that any other fast food chain. But, why bother to go out and get one, when you can make them at home.
1 all-beef hot dog
1 hot dog bun (it is supposed to have poppy seeds, but we could not find one, so we added poppy seeds to the top of the dog.
1 yellow mustard
1 sweet green pickle relish
1 chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers (or any sort of spicy pickled pepper)
1 dash celery salt
1.You are supposed to boil the dogs, but we grilled ours. It took about 2 minutes on a hot grill.
2. Steam your bun.
3. Pile on toppings following the apparently hallowed order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt.
The only rule is no ketchup.
Enjoy your Chicago Dog and cheers to the windy city.
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