Seasoning Hotdogs

I went to a few hotdog stands in Chicago, (Byron's, etc.) and they use this tasty celery salt to sprinkle over the tomatoes, onions, etc.

Does anyone know where to get this celery salt? Department stores have a small or no selection at all. I tried one by McCormick and it tasted lousy on hotdogs, it was kind of course and hard, the ones that the hotdog stands use is more powdery and soft.

-Thanks

Try the vienna beef factory store

Or from the Spice House or Penzey's, both of which will also ship.

Celery salt is sold at some Dollar stores.

Cooknotic wrote:Does anyone know where to get this celery salt? Department stores have a small or no selection at all...

Hey Cooknotic, if you're having a hard time finding celery salt to your taste, you may just wanna make your own. It's pretty easy: 1 part celery seed - 2 parts coarse salt... "grind to taste".

But seriously, I'd go with chicagostyledog's suggestion...

~GS

Greasy Spoon wrote:

Cooknotic wrote:Hey Cooknotic, if you're having a hard time finding celery salt to your taste, you may just wanna make your own. It's pretty easy: 1 part celery seed - 2 parts coarse salt... "grind to taste".

I use McCormick's, which I have to think is pretty much on par with what is used at most dog stands. If the OP felt it was too coarse and hard, I'd tend to think the Greasy Spoon approach would be equally so, but I am intrigued by the possibility of grinding your own dog seasoning.

Hammond wrote:If the OP felt it was too coarse and hard, I'd tend to think the Greasy Spoon approach would be equally so, but I am intrigued by the possibility of grinding your own dog seasoning.

In a coffee grinder, this combination could be made into dust. The ingredients are cheap enough you could experiment until you find what suits you.

In another life, when living in an environment where (beet) sugar came in coarse crystals. Using a coffee grinder I could grind the sugar to what we know as granulated or further to powdered.

Regards,

Hammond wrote:...If the OP felt it was too coarse and hard, I'd tend to think the Greasy Spoon approach would be equally so...

By "grinding to taste", I meant not only the flavor, but also the consistency. A good old-fashioned mortar and pestle should do the trick of grinding coarsely, to a fine powder, or anywhere in-between.

I never thought of using a coffee grinder, though: Good idea, Cathy2. However, I personally enjoy the control of doing it by hand with an M&P; it's typically how I prepare any of my own seasonings.

~GS

Old bay is mostly celery salt; might be more interesting.