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1.0Farmboyhttps://farmboyinthekitchen.comkettlesohttps://farmboyinthekitchen.com/author/kettleso/rich600338<blockquote class="wp-embedded-content" data-secret="HNFW7D6MBQ"><a href="https://farmboyinthekitchen.com/2022/04/10/hot-diggity-dogs/">Hot Diggity Dogs</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://farmboyinthekitchen.com/2022/04/10/hot-diggity-dogs/embed/#?secret=HNFW7D6MBQ" width="600" height="338" title="“Hot Diggity Dogs” — Farmboy" data-secret="HNFW7D6MBQ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://farmboyinthekitchen.com/wp-content/uploads/2022/04/Untitled-design-45.jpg1200627It’s baseball season, and that brings to mind the humble hot dog. Call them “red hots” (or “white hots”), “red dogs,” “Chicago dogs,” “Coneys,” “half smokes,” “Dodger dogs,” or “Puka dogs” – these meals on a bun are an acknowledged fixture of summer and have been a stalwart at baseball parks for over a century. In my youth, they were known as weenies and were clearly in the family dining rotation – not often, but just enough. My mother favored cutting a slit in the hot dog, filling it with cheese, then wrapping it in a bacon strip before cooking it. (In Canada, I’m told this is called a Whistle Dog.) Put it in a roll with some relish, mustard, and chopped onion, and dinner is served. Historically, this meal began with frankfurters in Frankfurt, Germany, where pork sausages originated in the 1400s. When this taste sensation was picked up some 450 miles away in Vienna, the sausages were made of a mix of beef and pork and named wieners. (Wein is the city’s name in German.) German immigrants brought these sausages to the American Midwest. They’ve been sold at baseball parks since the late 1800s. Take me out to the ballgame Originally, it was thought that the sausages were sold in toasted rolls to keep hands clean and soak up the grease. For some people, “hot dog” means the entire sandwich, but buns are an intrinsic element. Locals here in Massachusetts are familiar with the iconic Fenway Franks brand. As for other ballparks, Chicago dogs at Wrigley Field feature a hot dog with mustard, dill pickle, tomato wedges, sweet relish, diced onion, and pickled peppers. But check out other parks’ specialties: The Florida Marlins offer a Butifora dog (pork sausage) with aioli and tamale pie topped with Spanish Iberica pork and cheese sauce. The Washington Nationals’ Ben’s Chili dog needs no further description. But Houston’s Bayou City Dog comes with smoked pork burnt ends, cheese sauce, pickle chips, onion, and barbecue sauce. And the Oakland As’ Tamale Dog comes topped with sweet corn tamale, pico de gillo salsa, chipotle crema, and crisp tortilla threads. It’s enough to inspire you to schedule a summertime trip to the ballpark. Putting local flavors on the dog Beyond baseball, the lowly hot dog exhibits regional preferences. Down the road in Rhode Island, you are likely to find a frank topped with meat sauce, mustard, onion, and celery salt. In New Jersey, you’ll experience hot dogs served with grilled potato slices and grilled onions and peppers in the buns. Southern hot dogs often feature a covering of a sweet, mayo-based cole slaw. In several areas such as northern New York State and the Midwest, your dog might be slathered in a chili meat sauce (no beans), mustard, onions, and often shredded cheddar. You might find something similar in Los Angeles, but the tube steak itself could be a jalapeño dog or a spicy Polish sausage. In Phoenix and Tucson, you may find Sonoran dogs with a variety of toppings including pinto beans, chopped tomatoes, onions, mustard, mayo, jalapenos, avocado, salsa, guacamole, or cojita cheese. And the Hawaiian Puka Dog begins with a special bun in which a hole (puka) has been baked. A Polish sausage or vegetable sausage is then inserted and topped with a garlic lemon sauce, lilikoi mustard, and a fruit relish of your choice –mango pineapple, papaya coconut, or star fruit, for example. Back in the Midwest, lest we not forget that State Fair favorite, the corn dog. And you’ll also experience pig in a blanket: a hot dog wrapped in croissant dough. What about other countries? In Norway, I’m told, the street version of hot dogs are sold wrapped in lefse. (The Swedes sometimes include a shrimp salad topping with their version). And in Korea, you’ll find a fried potato-covered dog on a stick. Man’s best friend Last, I must confess that in my youth I favored a Polish sausage over the usual hot dog. And Mrs. Farmboy, when cheering on the Red Sox, prefers an Italian sausage sandwich covered in grilled onions and peppers and lots of mustard at Fenway Park. So whether you favor your dog wrapped in salami or topped with baked beans, sauerkraut, French fries, or mac and cheese (yes, all of those are options to be found around the country), let’s all raise a mug of beer to the humble hot dog. What about you? Do you have an unusual hot dog fantasy? Please share. To comment, please click on “Read in Browser” or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion. If you’d like to share the blog, click on the Facebook icon or one of the others. Thanks!