Saturday, July 5, 2008

How to Make a Chicago Hot Dog

You have not eaten a hot dog until you've eaten a Chicago hot dog. In just a few steps, you can enjoy this unique gastronomical delight, share it with all your friends and join an elite level of carnivorous snobs!

Steam a poppy seed hot dog bun until soft; not soggy.
Place a cooked Beef hot dog in the bun. (steamed best -- grilled ok)
Coat hot dog with yellow mustard in a zig-zag fashion to your liking.
Add neon-green pickle relish to your liking
Add raw chopped white onion to the dog
Put two tomato wedges in between the dog and bun
Tuck 2-3 sport peppers next to tomatoes
Add a kosher dill pickle spear in between the dog and bun
Add a dash of celery salt

Use only All Beef hot dogs. There is no substitute for those seeking a genuine Chicago hot dog.
Use only yellow mustard. Use of ketchup is prohibited.
Relish should be of a neon-green hue.
Some purists argue that only tomato "wedges" rather than the slices (photographed above) should be used.
Two cucumber slices can be used instead of a pickle.
Fries, if served with your hot dog, should be seeping with grease and well salted.


Never use ketchup on a Chicago hot dog. A purist won't even have a bottle of ketchup in the same room. (If you must use ketchup, use it on your fries.)

Things You'll Need
Steamed poppy seed hot dog bun
All Beef hot dog (steamed or charred Preferably Vienna Beef)
Yellow mustard (Preferably French's)
Chopped white onion (raw)
Neon Green Relish (Preferably Rolf's)
Sport peppers (Preferably Alpe Dell's)
Tomato wedges
Crisp kosher dill pickle spear
Celery salt

No comments: