the Kim Chi dog . . .

. . . try one today! It's tangy, tasty, pretty, and good for you.

All-beef hot dog, Clark Market Kim Chi, and Plochman's Chili Dog mustard.





Cheers,
Wade

What I really want to know is what's the diff between regular Plochman's mustard and their Chili Dog variety?

ChgoMike wrote:What I really want to know is what's the diff between regular Plochman's mustard and their Chili Dog variety?

This chili flavored mustard made by the world famous Plochman's company turns your hot dog into a chili dog with a squeeze of the bottle. Ingredients: White Distilled Vinegar and Water, #1 Grade Mustard Seed, Sugar, Salt, Spices, Dehydrated Onion, Chili Pepper, Turmeric, Extractive Paprika, Carmel Color, Lactic ACid, Natural Flavorings

http://www3.mailordercentral.com/mustar ... ber=plc104

It even won a bronze medal at the 2001 world wide mustard competition in the "exotic mustards" category.

And while on the subject of mustard, let me just say that a number of years ago, my parents went to sarasota,fl and brought me back some jars of an utterly fantastic honey mustard. It was similar in viscosity to honey, but had a very strong mustard kick. It was truly fantastic, and I wish I knew where to get some more. No honey mustard has yet lived up to that memory.

Oh, and the caesar dressing mustard sold by Terrapin Ridge really does taste like caesar salad dressing mixed with mustard. I was never able to decide if that was a good thing or not, however.

Here was my path to this epiphany:

I can be weirdly traditional and conservative when it comes to some foods. Chili, for example, DOES NOT include beans. I was raised in Texas on chili dogs from the 1920s Greek-family-run James Coney Island. I later broadened my horizons to include NY-style kraut dogs, and, then, upon moving to Chicago, the Chicago-style dog. The notion of catsup and/or cheese on hot dogs gives me nightmares.

Upon my first trip to Japan (Kyoto, last Jamuary), I discovered seasoned noodles on a hot dog bun, and my mind began to open to new ideas. Earlier this week, I was talking to a Zen Buddhist friend who had studied in Korea and who had developed a taste for Kim Chi. She mentioned that the children in her extended family had requested hot dogs for dinner, and that she had eaten a simple bun-less, undressed hot dog with a small side of the fermented cabbage. That brought about the vision. Of course! The Kim Chi dog, or Seoul dog.

I like condiments, particularly mustards, and I discussed this at length with a like-minded friend. We considered yellow mustard, brown mustard, Dijon mustard, but eventually arrived at the conclusion that they would be overwhelmed by the Kim Chi. The Plochman's Chili Dog mustard, we decided, would stand the best chance of standing up to the strong, peppery fermented pickled cabbage.

It did.

Cheers,
Wade

Wade
Seoul dogs...what a concept, looks like a George Bush & Kim Jong ll celebrity death match on a bun. looking at your foto I get the feeling that the hot dogs just aren't up to the job of handling the nuclear potental of Kim chi (notice the sweat on their wienie brows).

Political implications aside, I think you should substitute the hot dog with a char Polish, set up shop somewhere around Lawrence and Milwaukee Avenues and get set to reel in some serious jing.

Pyongyang Polskie Pups
Lawrence & Milwaukee
Chicago

JSM,

What a wonderful idea! And name. Hmm . . . I already live near Lawrence and Pulaski . . . .

You were, indeed, correct. The poor wieners were kind of overwhelmed, but the Chili Dog mustard helped. I wish that I had some wieners from Joe and Frank's, or even some of the garlicky Nathan's (which, alas, my Jewel stopped stocking.

A nice char sausage or hot link would be just perfect.

And, hey!, I could attract another constituency with a choice of a chorizo seco . . . .

Cheers,
Wade

Wade,

I spent last summer in New York, and while coming out of a bar on the Lower East Side late one night, I found a guy selling kim chi dogs at his own stand (I don't recall if there was any mustard involved, you may have him on that one). I immediately devoured two and raved about what a spectacular idea it was. I put his spot on my map: Stanton and Ludlow.....who knows, perhaps he's set up shop there. Perhaps I was his most enthusiastic customer and he's moved on. Either way, it was great and your post brought it all back for me.

Off to the market for some kim chi!

Jim

waderoberts wrote:I can be weirdly traditional and conservative when it comes to some foods. Chili, for example, DOES NOT include beans. I was raised in Texas on chili dogs from the 1920s Greek-family-run James Coney Island. I later broadened my horizons to include NY-style kraut dogs, and, then, upon moving to Chicago, the Chicago-style dog. The notion of catsup and/or cheese on hot dogs gives me nightmares.

What we assume to be Greek hot dog vendors are just as often Macedonian, this includes Jim's Original in Chicago and the Coney Dog from Cincinnati.

Courtesy of Cowdery, we have a Cincinnati Chili recipe on board to refer to without any beans!

Regards,