too much stem on that sport pepper... they are cutting corners on the prep side.

OK, so if we find RiverWester a suitable "chicago-style" hot dog in the Wicker Park/West Town/Ukie neighborhoods, can this thread die?

How about Underdog, beneath Flash Taco?

They've got all the "right" toppings and the poppyseed bun. Char or no-char is up to you. No guarantees on whether or not it's a natural casing dog, though. $2.50 with fries, $2.80 charred.

Oh, I bet the bun isn't steamed. There goes that idea.

RiverWester wrote:Gimme the pickle and tomato. Cheap asses, gimme an S. Rosen's poppy seed bun.

It's pathetic, I live in downtown Chicago and nobody does it RIGHT!!!! Arrrrrghhhhhhhh!!!! Such a damn simple thing.

RW, have you considered... considered... the possibility that your search is so difficult because this precise combination of ingredients and techniques isn't the "standard" you seem to think it is? Or, more precisely, if it's so difficult to find, doesn't that by definition mean that there's nothing "standard" about it? Given your difficulty in finding a dog that meets your exact criteria, it's starting to seem more and more like you're indirectly arguing that people shouldn't bother looking for Chicago-style dogs in Chicago, because nobody in Chicago makes them.

One last suggestion, a little outside the boundaries: The Vienna Beef Factory Store.

Steamed bun, steamed natural casing dog, all the topping vienna beef's marketing execs say are required for a Chicago-style hot dog.

Just go and be done with it. It's not that much further than George's.

Lunch only.

this maybe off topic but slightly related; i one stumbled upon a website that rated different hot dogs/hot dog stands in chicago and offered a picture of the dog with each review. does anyone have any idea as to what that site may have been?

Probably http://www.hollyeats.com

but maybe http://www.greasefreak.com

I was thinking Greasefreak, since that's limited to Chicago-area establishments.

Notable that only 10 of the 54 pictured include poppyseed bun, onion, relish, tomato, mustard, pickle spear and sport peppers. Some offer more, some offer less. 54 is a fairly large data set, which identifies the "standard" Chicago-style dog as practiced by a whopping 18% of Chicago hot dog stands.

Well, make that 19%. I refuse to count Home Depot

In any case, it would appear that if RW is correct and anything deviating from this definition isn't a real Chicago-style hot dog, then less than one in five Chicago hot dog stands is serving a Chicago-style hot dog. What they're actually serving, I don't know.

*Edited multiple times to correct number typos

gleam wrote:One last suggestion, a little outside the boundaries: The Vienna Beef Factory Store.

Steamed bun, steamed natural casing dog, all the topping vienna beef's marketing execs say are required for a Chicago-style hot dog.

Just go and be done with it. It's not that much further than George's.

Lunch only.

Um, gleam, VBFS only stays open until 3, I believe. If Fast Track (which doesn't cut corners) doesn't cut the mustard with RiverWester (I'm hilarious) because it's only open until 7, then how on Earth do you expect VBFS to stand a chance?!? (sarcasm)

You know, not to be wildly pragmatic here, but have you considered just making your own dogs at home, Riverwester? Hot dogs are one of those items that don't suffer in the least for being made in a non-professional kitchen, and Chicago-style dogs are particularly easy to do at home. The proper ingredients (whatever the individual diner may believe them to be) are all readily available at any grocery store, and it takes all of 20 minutes to cook and assemble them.

And perhaps it's not that other people are intolerant of your opinions, but that they perceive you as being intolerant of them and their opinions. You come off as more than a little abrasive.

its greasefreak, thanks! seems the reviewer likes his portillo's (burger, hot dog and even chili); i would just frequent that for the dog riverwester is looking for (not sure if there is one near him)

Dmnkly wrote:Well, make that 19%. I refuse to count Home Depot

The dogs served at Home Depot (by the Red Hot Chicago stands) are actually remarkably decent. Better than a lot of the competition, for sure.

gleam wrote:

Dmnkly wrote:Well, make that 19%. I refuse to count Home Depot

The dogs served at Home Depot (by the Red Hot Chicago stands) are actually remarkably decent. Better than a lot of the competition, for sure.

Oh, I didn't mean in terms of quality. I've never even had one. I just meant that it's difficult to count a national hardware chain as a Chicago hot dog stand for the purposes of statistical analysis, that's all

gleam wrote:

Dmnkly wrote:Well, make that 19%. I refuse to count Home Depot

The dogs served at Home Depot (by the Red Hot Chicago stands) are actually remarkably decent. Better than a lot of the competition, for sure.

thats funny - i was going to say that. Whenever i go to the home depot, my first few minutes are walking around the isles with a dog. For some reason, i only put mustard on my Depot dog.

gleam wrote:The dogs served at Home Depot (by the Red Hot Chicago stands) are actually remarkably decent. Better than a lot of the competition, for sure.

They don't have a poppy-seed bun. (The Home Depot at North/Elston) and I was hopeful.

Oh well, typical, the people serving them have no idea about tradition.......or our language, I may have to go to Highland Park to get someone who is with my mentality on getting it my way. I like IRA's in Northbrook! I like gettiing it my way, and Ira's fried shrimp!

It is strange to not find the right dog in Chicago proper.

this thread has become comical.

So - to keep it remotely relevant to food - i have a dumb question. I got a deep fryer the other week (horrible and fantastic idea) and i want to do a Gene and Jude's night at the house.

I have the fry cutter - but i've heard some people have had problems getting non-greasy, crispy fries. Is there a technique to this other than cutting them up and tossing them in a fryer at 350? I thought it was that simple.

Suggestions appreciated so i can make myself a great authentic chicago dog at home with good fries.

thanks
dave

HI,

There is a two step method for cooking french fries. First step is to cook the potato at a lower frying temperature (I think around 300 degrees), pull and rest. Later finish frying at 375 degrees until browned and crisp.

This type of question is best presented on the Cooking and Shopping section.

Regards,

djenks wrote:I have the fry cutter - but i've heard some people have had problems getting non-greasy, crispy fries. Is there a technique to this other than cutting them up and tossing them in a fryer at 350? I thought it was that simple.

You want to keep the temp as close to 350 as possible for crispy fries. If the temp drops too much, oil will be absorbed and your fries will be soggy.

If you really want good, crisp fries, try using the pomme frites technique - soak the cut potatoes in cold water for at least an hour, changing the water a couple of times until the water remains clear, then pat dry and fry in batches at 325F until they're cooked through but not browned - around 4-5 minutes. This can be done ahead of time since they should be at room temperature for the second frying which is done at 375F until the fries are golden brown and crispy.

Cathy2 wrote:This type of question is best presented on the Cooking and Shopping section.

word. I just thought this thread was completely derailed, trying to get some positive food talk back into it - and i needed advice for G&J's night

Dmnkly wrote:Notable that only 10 of the 54 pictured include poppyseed bun, onion, relish, tomato, mustard, pickle spear and sport peppers. Some offer more, some offer less. 54 is a fairly large data set, which identifies the "standard" Chicago-style dog as practiced by a whopping 18% of Chicago hot dog stands.

Well, make that 19%. I refuse to count Home Depot

In any case, it would appear that if RW is correct and anything deviating from this definition isn't a real Chicago-style hot dog, then less than one in five Chicago hot dog stands is serving a Chicago-style hot dog. What they're actually serving, I don't know.

That about sums up the issue, too many establishments don't do the dog like it's supposed to be done. At least they could offer, and let people choose to leave off some of the standard toppings that have existed for over 30 years and are clearly shown on all 5 Chicago hot dog purveyor websites.

Many places don't use poppyseed buns, as thsoe photos show, which is totally lame (S. Rosen's is the preferred bun) and I wonder if that's because they hate cleaning up the floors after them?

It's a shame so many places won't offer the full toppings to the customer to choose from.

Apparently they don't feel a need to. They are in business to make money, I'm sure if they felt that changing their offering would increase their business, they would not have a problem with doing so.