Hot Dog Rally: Defend the Chicago Dog!
Hot Dog Rally: Defend the Chicago Dog!
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Hot Dog Rally: Defend the Chicago Dog!
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Post #1 - May 15th, 2006, 8:35 pmFrom a press release I recieved at work today (which arrived with a dozen Vienna Beef hot dogs):
"Still steaming over a summer 2005 industry survey that showed Americans prefer New York-style hotdogs over Chicago-style hot dogs by a slim margin, one local hot dog icon is taking its "beef" to the streets - Randolph and Clark, to be exact.
To defend Chicago's honor at the start of the 2006 hot dog season, and show why Chicago-style is 'America's Tod Dog,' Vienna Beef is holding The Great Chicago-Style Hot Dog Rally on Tuesday, May 16,2006, starting at 11:15 am outside the Thompson Center, on the corner of Randolph and Clark streets, in Chicago's Loop. Unlike New York's famous hot dog eating contest, which is more about gluttony than gustatory pleasure, this event will combine the skill of top hot dog makers with the joy of savoring a true delicacy: the Chicago style hot dog.
At the event, centur-old Chicago icon Vienna Beef will show Americans how to make and enjoy the venerable Chicago style hot dog by showcasing more than 30 of the best and fastes hot dog makers in the Chicagoland area in a first-ever Chicago-style "make off" to find the fastes Chicago style hot dog maker. Favorite Chicago area hot dog vendors, including America's Dog, Byron's Gold Coast Dogs, The Weiner's Circle, and U Lucky Dog and suburban stalwats Mustad's Last Stand in Evanston, Strat's in Franklin Park, Mickey's in Bellwood and Scooter's in Barrington will vie for fame, glory and the inaugural title of "fastest Hot Dog Maker" and the esteemed Chicago-style Hot Dog Trophy."
The release goes on to say a study conducted by Vienna Beef and TNS World wide shows that 40% of Americans could identify the ingredients on a Chicago-style dog, as opposed to 20% of Americans who know what's on a New York style dog.
No statistics on how many people think ketchup is a valid ingredient.
They finish up with the official Vienna Beef Chicago-style hot dog: An all-beef Vienna Beef hot dog [of course], water cooked on a steamed poppy seed bun, and then "dragged through the garden" by being topped with yellow mustard, fresh chopped onion, bright green relish, two tomato wedges, two sport peppers, a kosher pickle spear, and a dash of celery salt.
Hot dogs will be given away for a "suggested dollar donation to the Greater Chicago Food Depository." Nothing better to do for lunch and working in the Loop? Might as well stop by.
Marvel! at the speed of the mustard spoon!
Gasp! at the furious flying chopped onion!
Wonder! at the failed drug tests thanks to the poppyseed buns!
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Post #2 - May 16th, 2006, 2:48 amWell, gosh, I didn't get any dogs.
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Post #3 - May 16th, 2006, 4:19 amThis sounds suspiciously like the same kind of promo event that happened either last year or the year before with I believe S. Rosen & Vienna, the controversy being the number of hot dog buns in a Rosen package vs. number of hot dogs in a Vienna pack. Can't remember exactly, but one of 'em wasn't eight. Horrors! Does anybody recall this?
Jeepers, we all know that the Chicago dog is perfect...
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Post #4 - May 16th, 2006, 6:26 amI think it depends on the size of the dog. 8-1's and 10-1's come eight to a pack, 6-1's come six in a pack. Rosen buns come eight to a pack. I believe a great Chicago dog starts with an 8-1 skin on. Most Hot Dog stands use 10-1 size dogs.
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Post #5 - May 16th, 2006, 7:34 amjnm123 wrote:This sounds suspiciously like the same kind of promo event that happened either last year or the year before with I believe S. Rosen & Vienna, the controversy being the number of hot dog buns in a Rosen package vs. number of hot dogs in a Vienna pack. Can't remember exactly, but one of 'em wasn't eight. Horrors! Does anybody recall this?
Why 8 hot dogs/pack and 6 buns/pack?Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #6 - May 16th, 2006, 8:47 amEvilUs wrote:I think it depends on the size of the dog. 8-1's and 10-1's come eight to a pack, 6-1's come six in a pack. Rosen buns come eight to a pack. I believe a great Chicago dog starts with an 8-1 skin on. Most Hot Dog stands use 10-1 size dogs.
The standard size Vienna Beef hot dog sold at stands is an 8/1. While the natural casing dog provides the famous "snap" when you take a bite, the skinless are less expensive and maintain greater longevity in hot water. Food service Rosen's buns are sold in a steamer box containing 10 buns and available with or without poppy seeds. These bun are par baked and must be steamed before serving. The retail Rosen buns are fully baked and turn into sponges when steamed for more than a brief moment.
CSDMark A Reitman, PhD
Professor of Hot Dogs
Hot Dog University/Vienna Beef
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Post #7 - May 16th, 2006, 9:41 amWouldn't it make more sense to do this in say, New York, or a place where the Chicago dog is not already regarded as the best?
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Post #8 - May 16th, 2006, 9:57 amMy bad chicagostyledog! I used to manage "Lucky Dogs" Hot Dog carts on Navy Pier and in Michigan City at the Lighthouse Outlet Mall. While down in New Orleans one year, we saw the carts on Bourbon Street and worked out a deal to bring them up to the Chicago area. I do remember the Rosen buns in the 10 pack and we used the 8-1's natural casings. We never boiled the hot dogs though. We would steam them from a water bath loaded with onion powder. The powder didn't affect the taste of the dog , it just smelled great in the open air and it attracted people from far away! We also used the "Nuclear" relish and white onions for the contrast in color. Hey! Maybe I should get into that contest!!
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Post #9 - May 16th, 2006, 10:22 am
New Yorkers will never accept anything from Chicago as being better than (or even equal to) what they already have. It would make more sense to hold the event in Denver or Phoenix or some other place where they wouldn't know a decent hot dog if it came up and bit them on the buns.Eric wrote:Wouldn't it make more sense to do this in say, New York, or a place where the Chicago dog is not already regarded as the best?
