A few more pictures from WaSC:






and these aren't on the menu:

the aforementioned (awesome) candied bacon:


and a very early prototype of a sonoran dog, with the new avocado-herb mayo topping a bacon-wrapped hot dog. Chuck Sudo of Chicagoist gets credit for this creation, but it needs to be refined quite a bit still:


Time Out Chicago also has a nice article about the new menu items.

Seeing these pics makes me curse the day I moved from Northfield to Kenosha.
I havent had a corn dog since my last time at WaSC. I REFUSE to have another corn dog until I go back there. LOL

Forgot to mention that, while I missed the polish-and-chili-ball soiree, I stopped by the next day - I missed the candied bacon and Gary's highbrow humor, but I did try something well worth eating: the new Muffuletta flavored dipping sauce. I ordered the Argentine Fries, now back on the menu (fries with an oil-based viniagrette) and while I liked those, I kept going back to the muffuletta sauce, in which you could taste layers of green olive, red pepper, black olive and other veg going on in the rich base. Definite must-try.

The muffuletta sauce was, aside from the candied bacon, the finest thing I ate that night. It deserves a permanent place on the menu.. it's really delicious.

What's the heat index on the habanero bacon? That picture brought tears to my eyes.

Suzy Creamcheese wrote:What's the heat index on the habanero bacon? That picture brought tears to my eyes.

It was hot enough to wake you up, but not hot enough to make you want to curl up in the corner and cry. I think everyone, including Cathy2, had seconds.

Thank goodness for the Cathy2 heat index. I find it to be more accurate than scoville units.

While I don't have pictures to prove my participation, I was there on the preview, and let me say, if you happen by WaSC on a day that Gus is making the candied bacon, you definitely need to do yourself a favor and try it.

HI,

At H-mart on Sunday, there was a tasting demo of a fish corn dog. The faux hot dog was made of fish paste that did a good imitation of a lousy, cheap, skinless hot dog. The cornbread surrounding it was ok for a frozen product. The demonstrator was browning the fish corn dog in a scant amount of oil in a frying pan.

Gus has nothing to worry about from this competitor.

Regards,

Cathy2 wrote:At H-mart on Sunday, there was a tasting demo of a fish corn dog. The faux hot dog was made of fish paste that did a good imitation of a lousy, cheap, skinless hot dog.

Too bad. I can imagine that fish fried in a corndog-style batter could be pretty good.