Title: Chicago Hot Dog
Categories: Meat
Yield: 1 Servings

Hot dogs
Additional condiments; see
-instructions.

Don't talk to me about hot dogs in other cities. I have tasted them. The
best ones in the country (Oh, New York City, forgive me!) are in Chicago.
The Windy City does not have many hamburger stands like most cities do . .
. but it does have four thousand hot-dog stands, and there is a certain
style to the way it is to be done.

That is more hot-dog stands per capita than any other city in the world!
Furthermore, the contest for the best hot dog in town is ever ongoing, and
the arguments ever-present. Chicago magazine even ran an article in which
about thirty outlets were formally critiqued.

One of my favorites is a place called Byron's on Irving Park. Byron
boasts, "Eleven Condiments for Your Hot Dog!" First of all, he starts with
all-beef hot dogs. Most Chicago stands do the same. Then he offers you the
following selection of goodies to put on the dog. This is Chicago style!

Green sweet bell pepper, diced

Yellow onions, diced

Mustard, of course

Sweet-pickle relish

Dill-pickle chips

Cucumbers, sliced thin

Lettuce, iceberg, shredded

Tomatoes, diced

Hot peppers (peperoncini)

Catsup (By special request only. Everyone will stare at you.

I think you need a note from your mother!)

Celery salt (This is the clincher. It is a most delicious

addition.)

I have had parties at my home in which I served nothing but Chicago hot
dogs with all the condiments. People on the West Coast are surprised by
such a wonderful meal. Junk food this is not. It is a hot dog and fine
salad on a bun.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.