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A Chicago-style hot dog is a steamed, boiled or grilled – but never broiled – all-beef hot dog on a poppy seed bun, originating from the city of Chicago, Illinoismarker. The hot dog is topped with mustard, onion, sweet pickle relish (usually a dyed neon green variety called "Nuclear Relish"), a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt; sometimes, but not always, cucumber slices. The complete assembly of a Chicago hotdog is said to be "dragged through the garden" because of the unique combination of condiments. Ketchup is never used on a Chicago-style hot dog.

History and details

Many sources attribute the distinctive collection of toppings on a Chicago-style dog to the "Depression Sandwich" allegedly originated by Fluky's on historic Maxwell Street in 1929. Vienna Beef frankfurters, the most common brand served today, were first sold at the 1893 World's Columbian Expositionmarker in Chicago.

In 1980, the Chicago Tribune food writer Margaret Sheridan inventoried the standard Chicago dog:

As noted above, modern Chicago "cognoscenti" dispute Ms. Sheridan's assertion that "catsup" is "optional."

Chicago-style hot dogs are cooked in hot water (not broiled) or steamed before adding the toppings. Less commonly, they're grilled and referred to as "chardogs." The typical dog weighs 1/8 pound and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

The Chicago metropolitan areamarker boasts more hot dog restaurants than McDonald's, Wendy's, and Burger Kings combined. A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, Italian beef and pork chop sandwiches. The restaurants often have unique names, such as Mustard's Last Stand in Evanston, or Hot Doug's, The Sausage Superstore andEncased Meat Emporium in Chicagomarker; or architectural features, like Superdawgmarker's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team that owns the drive-in).

Henry Davis

Henry Davis (1904-1974), a one time VP of sales, was instrumental in making Vienna Beef the Chicago Hot Dog. Henry was honored by Vienna Beef, the City of Chicago and the State of Illinois for his contributions in helping create Chicago's independent Hot Dog stands. At the Chicago Historical Society archives there is a permanent collection of documents, photos and memorabilia detailing Vienna Beef's and Henry's importance to growing the independent hot dog restaurants as referred to above. The collection was added in 1989, 15 years after his death.

Ingredients

A typical Chicago-style hot dog includes:

  • Steamed poppy seed hot dog bun
  • All beef hot dog (steamed) (preferably Vienna Beef)
  • Yellow mustard
  • Chopped white onion (raw)
  • Neon green relish
  • Sport peppers
  • Tomato wedges
  • Crisp kosher dill pickle spear
  • Dash of celery salt


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See also



Notes

  1. http://www.realsimple.com/food-recipes/cooking-tips-techniques/us-hot-dogs-00000000015816/page3.html
  2. http://www.wikihow.com/Make-a-Chicago-Hot-Dog


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