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A Chicago hot-dog is all beef and "Jewish" in nature though not always Kosher. Vienna is the most popular brand but there are others though recently two of the best, Sinai Kosher and Bests Kosher, were bought by Sara Lee and then in a case of Capitalist cancer Sara Lee closed them down. Anyway it often has a hard skin casing but some lack the casing, indeed Vienna sells sells both skin and skinless and in several sizes. Many favor the skin dogs because they "pop" when you bite into them.
It's most often cooked in hot water and kept in the water or a steamer until served. Though some places also cook them on grilles over open fires but this manner is far less popular.
The dog is most often placed on a MaryAnn or Rosen brand bun, often with poppy seeds. Popular condiments are relish, raw chopped onion, mustard, tomato, pickle, cucumber, sport peppers and celery salt. Some people load all this on the dog which leads to the expression "salad on a bun". I keep it simple with mustard, relish and tomato so I can taste the actual hot-dog.
Many stands include an order of fries which is often thrown in the waxed paper and wrapped up with the hot-dog. Of course the best places like Gene and Judes and Poochies make fresh cut fries on the spot.
I can't tell you much about NY dogs except that in my limited experience they're more garlicky than Chicago ones.
A Chicago hot-dog is all beef and "Jewish" in nature though not always Kosher. Vienna is the most popular brand but there are others though recently two of the best, Sinai Kosher and Bests Kosher, were bought by Sara Lee and then in a case of Capitalist cancer Sara Lee closed them down. Anyway it often has a hard skin casing but some lack the casing, indeed Vienna sells sells both skin and skinless and in several sizes. Many favor the skin dogs because they "pop" when you bite into them.
It's most often cooked in hot water and kept in the water or a steamer until served. Though some places also cook them on grilles over open fires but this manner is far less popular.
The dog is most often placed on a MaryAnn or Rosen brand bun, often with poppy seeds. Popular condiments are relish, raw chopped onion, mustard, tomato, pickle, cucumber, sport peppers and celery salt. Some people load all this on the dog which leads to the expression "salad on a bun". I keep it simple with mustard, relish and tomato so I can taste the actual hot-dog.
Many stands include an order of fries which is often thrown in the waxed paper and wrapped up with the hot-dog. Of course the best places like Gene and Judes and Poochies make fresh cut fries on the spot.
I can't tell you much about NY dogs except that in my limited experience they're more garlicky than Chicago ones.
They sell these mini-franks at this butcher shop (I think its a Kosher one) in Fresh Meadows, Queens and they "pop" too, I wanna try a Chicago hotdog to see if they're similar .
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