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Blog Wed Jul 22 2009
Make It Right
The Paupered Chef explains how to properly make a Chicago-style hot dog.
The ratio of bun-to-dog in a normal hot dog is just about right: not too bready, not too meaty, just balanced. A tongful of sauerkraut or some minced onions, a smear of good mustard: isn't this all a hot dog needs?
Chicagoans laugh. They condescend. They throw away inhibitions like ratio and create a new set of rules. No, a hot dog needs much more. Not only mustard and chopped onion. It needs tomato slices. It needs relish. It needs hot peppers. It needs an entire dill pickle spear the size of the dog itself. It needs celery salt. The only thing it doesn't need is ketchup.
