Hi,

I withdraw Runza's from consideration.

I am talking sausage between a bun, though not always a hotdog.

Regards,

Today at marché Jean-Talon my buddy and I had a mici on a bun, with mustard and sauerkraut. The sign says "grilled sausage on a bun". Soooo, if mici on a bun counts, it's pretty clear that cevapcici would count too!


Looks pretty much like this:

http://img.romerican.com/post060824_mic ... stival.jpg


Geo

Rene G wrote:At America's Dog I ordered a Charleston dog because it was something I was completely unfamiliar with. It came dressed with chili, mustard, diced onion and cole slaw, not an inspired combination but not as awful as I feared. I could actually see it working with different chili and slaw.

I can't make out the map well enough to tell if America's Dog got the correct Charleston. (Really, Huntington is the hot dog capital).

http://wvhotdogs.com

To be complete, the same or similar is often called Carolina style. However, hot dogs, and this style in particular, are deeply part of WV popular culture, with more dog stands per capita than anyplace, except here, it seems. Not so much in the Carolinas.

Hi,

ReneG gave me an America's Dog menu with the following geographically defined hot dog tastes:

Chicago Dog: mustard, relish, onion, sport peppers, tomato, pickle, celery salt

Houston Dog: Chili

Dallas Dog: Chili, onion and shredded cheddar cheese

New York Dog: Sauerkraut and brown mustard

Philly Dog: In the true Spirit of Americ, build it any way you want it!

Buffalo Dog: Buffalo sauce, bleu cheese and celery salt

Milwaukee Dog: Bratwurst with brown mustard and sauerkraut

Kansas City Dog: Melted swiss with sauerkraut and yellow mustard

Baltimore Dog: Deep fried dog with melted cheese and grilled onions

Louisiana Dog: BBQ sauce, grilled onions and tomatoes

Green Bay Dog: Melted cheddar cheese

San Francisco Dog: Chili, mustard, ketchup, relish, onion, pickle, tomato, shredded cheddar cheese and celery salt

Atlanta Dog: Coleslaw, chil, mustard, ketchup and onion

Pittsburgh Dog: Chili and yellow mustard

Charleston Dog: Coleslaw, chili, onion and mustard

Maxwell Street Polish: Grilled onions, mustard and sport peppers

Des Moines Dog: It's a classic. It's a Corn Dog.

While the Chicago and Maxwell St. Polish have recognizable components. The Buffalo Dog as a Buffalo Wing variants seems more fabricated than a regional style, though it may really be a local favorite.

FYI America's Dog website states:

In 1993, my brother and I took a road trip across this great country. We sampled the local hot dogs in every city and brought the best back home with us to Chicago. Now it’s your turn to TASTE THE BEST FROM EAST TO WEST

Regards,

I remember as a kid, my friend's dad would make Buffalo dogs with a sauce he had shipped to him from Buffalo where he grew up. So it's been around since before the eighties. However, I don't recall the Buffalo sauce in question to be remotely like the stuff on wings. I could be mistaken, but I kinda remember it being almost like a thin chili with bits (beef?) in it. It came straight out of the jar too. They were pretty good. and not too hot at all.

Josephine wrote:

Stagger wrote:A CT shore dog is fried then griddled (sometimes split first though I'm not a fan of this style as it ruins the snap) with mustard & bacon and either grilled onion, kraut, or cheese on a butter toasted split top bun.... mmmm...memories!

One or two of these with an order of whole bellies, Maine style chowder (thin white with a layer of butter on top and stocked full of shellfish), and a few dark and stormies is the perfect end to a day on the water for me. Man I might have to head back for a visit soon!

Seeing as I'm going to be spending considerable time along the CT shore in the next 4 years, I'd be most appreciative if you would reveal your sources. (I've never encountered this style of dog around Stamford or up toward New Milford and Litchfield.)

BTW, what is a "dark and stormy"? Is it the same thing as a "Black and Tan"?

It is in deed a beach treat (or near there). Here is one of the best examples of this style: http://roadfood.com/Reviews/Overview.aspx?RefID=357. Here is one in Fairfield: http://roadfood.com/Reviews/Overview.aspx?RefID=367 Searching for "hotdogs" and "CT" on the Roadfood page will give several examples.

A Dark and Stormy is made with spicy ginger beer and is indeed a sailor's drink. I mostly drink them after a day of sailing.

Hi,

Tony Packo's hungarian sausage hot dog in Toledo, OH got raves from people I was talking to last night. While this article provides some back story, this is the Tony Packo website.

JeffB is the only person to report on Tony Packo's, though he was disappointed.

Anyone else have experience with them?

Regards,

How about the Washington D.C. half-smoke, a spicy, smoked half-beef half-pork sausage served on buns by street vendors all over the city? ?

Cathy2 wrote:Hi,

Tony Packo's hungarian sausage hot dog in Toledo, OH got raves from people I was talking to last night. While this article provides some back story, this is the Tony Packo website.

JeffB is the only person to report on Tony Packo's, though he was disappointed.

Anyone else have experience with them?

Regards,

as a genuine buckeye i feel i must post on this.
wish i had some pics, closest thing i have here is a jar of tony's pickles and peppers.

packo's has ambiance, i'll give it that.
the thousands of signed buns on the wall are interesting.

for an appetizer get the fried green pickles.
i love there pickles and there even better fried.
the dog's aren't really dogs, there polish suasage with chili, cheese, onion and mustard. regular is a polish split down the middle, double is unsplit, and the quad aka bismark is a 15" monster.
the potato salad is "different".
the dumplins rock, kinda spicy not what you would expect.
the cabbage and roast beef are also good.
although i stick with the dog if i go.

if you do go, don't go to the new place next to fifth third field(home of the mudhens) its just not the same. foods the same, atmosphere is not.


edit:
by the way not really sure if its regional or not, (although i've never seen them anywhere other than here)
but around my home the hot dog stands serve "spanish dogs"
standard boiled dog in a bun with a very sweet unchili like sauce, topped with sweet onions and shredded cheddar.
the sauce itself is hard to quantify somewhere between jelly and chili, it may have some meat in it, if you can even see it. and it tastes rather like extremly sweet barbecue sauce

I had a combo at Johnnie's for lunch today. It's been a while since I've had a Johnnie's sausage. Damn it was good!

Bulldog_Shotgun wrote:edit:
by the way not really sure if its regional or not, (although i've never seen them anywhere other than here)
but around my home the hot dog stands serve "spanish dogs"
standard boiled dog in a bun with a very sweet unchili like sauce, topped with sweet onions and shredded cheddar.
the sauce itself is hard to quantify somewhere between jelly and chili, it may have some meat in it, if you can even see it. and it tastes rather like extremly sweet barbecue sauce

Is this a Dayton, OH specialty? Can you possibly post pictures or links to images?

Is the special sauce have any cinnamon in it?

This is the kind of information I groove to.

Thanks!

Cathy2 wrote:Is this a Dayton, OH specialty? Can you possibly post pictures or links to images?

Is the special sauce have any cinnamon in it?

This is the kind of information I groove to.

Thanks!

not cinnamon in the way of cinci chili if thats what your thinking.

i needed a good excuse to goto Jim's anyway (favorite local hotdog/rootbeer stand)

i'll try to go get some pics for you.

as far as dayton area, well i actually live 50 miles from dayton on a farm.
but all the hot dog stand within 20-30 miles of where i live have them. never seen one in dayton.

Bulldog_Shotgun wrote:but all the hot dog stand within 20-30 miles of where i live have them. never seen one in dayton.

Do you have any idea where this fine tradition of the Spanish Dog emerged?

Thanks for the future pics. You're right about my leading question on the cinnamon.

Welcome to LTHforum!

Regards,