Conference turris::cooks

       ON VACATION LAST YEAR IN VIENNA, AUSTRIA WE DISCOVERED WHAT THEY
    CALL WIRTSEL STANDS (OUR HOT DOG STANDS).  WHAT WAS DIFFERENT WITH
    THESE WAS THEY OFFERED DIFFERENT KINDS OF SUSAGES & HOT DOGS SERVED
    IN A ROLL SIMILAR TO A 6 TO 8 INCH PIECE OF FRENCH BREAD WITH A HOLE
    POKED THROUGH THE MIDDLE THEN THE VARIOUS SAUSAGE SLIPPED INTO IT.
    AS FAR AS TOPPINGS WE MAINLY FOUND THEY ONLY OFFER MUSTARD AND
    KETCHUP.  THEY WERE THE BEST I'VE EVERY HAD.  
      
        JUST ONE OF THE MEMORIES I'VE TAKEN BACK WITH ME.
    GERRY

    
    
    	Panos' New York Lunch, Erie Pa.
    
    	They had a Greek-style meat sauce that was excelent.  I'd almost
    travel the 580 miles to get one some Saturday evenings....
    
    	

    Mom used to make hot dogs with onions and a teriyaki sauce. She would
    cut up the hot dogs and onions and fry them together until the unions
    were browned, then she would add some soy sauce, some garlic, some
    ginger, a little sugar. This was served with Japanese rice...
    
    	Marty

    Something I haven't had in years; she'd cut open a frankfurter,
    stick in some cheddar cheese, wrap the dog in bacon and grill. 
    
    (now it sounds SO salty to me -- then I loved it!)
    
    Monica
    

    
    	re.4
    
    	Those are (were) GREAT!! 
    
    	CP
    

    You never had a real hot dog until you have had a "Chicago Dog". 
    all-beef kosher frank, chopped tomato, onion, pickle relish, mustard,
    ketchup, and a special seasoning salt.
    
    Dave-who-now-lives-in-Minneapolis-and-misses-Chicago-dogs

    Re:  4
    
    	DITTO - I had them that way also.
    
    	A little later I went off with friends to Nathan's in Coney Island.
    	Nothing like it in the world.  
    
    	B.
    

    Last time I was visiting my parents in MA they showed me thier new way
    of eating hot dogs -- you take the rolls shaped like hot dog buns but
    not pre-split.  They are individual sub/grinder type rolls.  You then
    take a knife and make a hole about an inch long down the conter of the
    roll.  Then fill the hole with your garnishes (mustard, relish, onions,
    etc.) and then slide the dog into the hole.  They are not messy because
    all the stuff is inside the small hole and cannot run out the slit like
    with conventional rolls.
    
    One word of precaution though, push the hot dog in slowly, my mom just
    shoved it in fast and ended up getting a blow out through the side of
    the roll, pretty funny but messy on the shirt!!!
                                      

    One way we used to eat them was: split the hot dog lengthwise, lay on a
    cookie sheet, put mashed potatoes on top of split dog, cheese on top of
    that and bake until cheese is melted and mashies are warm.
    
    Very tasty!
    
    beth

    Fond memories:  HOT DOG ANNIES, after school (Worc. State)!  Five for a
    Buck on Wednesdays (course, I NEVER ate that many!).  ...with barbeque
    sauce 'n onions!
    
    The best hot dogs in this area:  Kayem!  (no kickback here)
    
    Rgds,
    marcia

    re.10
    Marcia, you left out the best part of Annie's...they never cleaned the
    grill and the barbeque sauce is aged about 10 years in that
    vat!  I agree, the best ever!  The ride along the resevoir to get to
    Annie's adds to taste experience.
    Sarah

    I'm surprised that no one has mentioned Coney Island in Worcester.
    Locals rave about their dogs.
    
    Judy

         I love this recipe.  Cut up some hotdogs about 1 inch.  Wrap it in
    Pillsbury cresent rolls (with each slice cut in half).  Bake in the
    oven per directions.  Then munch them!!

    I forgot all about Hot Dog Annies (also went to Worc. State).  That's
    what happens when ya move 3500 miles away!
    
    Ronda

    I can remember a stand in New Jersey that used to serve them with
    grilled bell peppers, onoins and potatoes stuffed in syrian bread
    (pita pocket). A big heaping of guldens mustard and a yoo-hoo and
    I was a happy camper.
    
    For my favorite place, along the Jersey shore there are lots of
    places which grill the hot dogs slowly (Shickhaus were my favorite)
    and serve with the usual sauerkraut/mustard. But they also had two
    memorable toppings, grilled/sauteed onions and a killer hot relish
    (much like the chopped hot peppers sandwich shops have). Keansburg
    had one at the boardwalk and Long Branch had my favorite...of course
    I forget the name but could find it in my sleep! 8^)
    
    Keith
    

    I haven't been to Hot Dog Annies in years.  If it's still open,
    would someone type in the directions.
    
    THanks
    
    linda
    

    Hot Dog Annies is in Leicester... I can't give you clear directions.  I
    just *know* how to get there!  You go up and over the airport, and then
    take a left onto "that" street, and follow "that" street 'til you come
    out to the reservoir.  Where you used to go to the Penthouse, don't
    turn, make a left hand turn instead!  Then, go past Spider Gates and
    continue 'til you come to Hot Dog Annies.  
    
    Sorry... them's the only directions I can recall!  Hmmm, it seems to me
    that if you kept going on that road, though, past Hot Dog Annies,
    wouldn't you come out to Route 56?
    
    Sorry, I know how to get there, but can't give you clear directions. 
    Maybe someone else here... Are they still there?  I think so!

    I may be wrong, but I think there is a Hot Dog Annies now in Worcester. 
    A hot dog stand set up shop on the corner of Park and Pleasant
    (Chandler?  one of those in that stretch of Park).  It's near the
    natural foods store on a site that used to be a gas station.

    Wrap mini dogs in biscuit dough and bake.  Serve with dip made of
    mustard and mayo.
    
    This note gave me the craving last week.  After the baby was put to
    bed, I quartered regular-size kosher dogs and wrapped them in biscuit
    dough.  Baked in the toaster oven and ate while watching TV. I never
    made biscuit dough so fast!  Yummm
    
    Laura

I make my own "secret" sauce for hot dogs:

       1 lb hamburg. Take it home and triple-grind it. 
       1 can hot chili powder (1oz? 2oz? the standard little shaker size)
       1/4 tsp celery salt
       1 Tbsp bacon grease
       
       Fry the hamburg in the bacon grease, sprinkling the entire can of
       chili powder on the meat as it's browning. Stir constantly, to mix
       the chili powder thoroughly into the meat. The celery salt can be
       sprinkled on at any time during the cooking process. I've been
       known to splash Coca-Cola in during the cooking, also.
       
       Then, either slow-fry your all-meat hot dogs, or steam them. I
       like'em both ways.
       
       Use yeasty buns. Put a hot dog in the bun, then smear some Nance's
       Hot & Creamy mustard, then the "secret" sauce, then top with at
       least a teaspoon of onion chopped so finely that it's almost grated. 
       
       To replicate Nick's in Fall River, you have to hold one hotdog in
       your left hand, then line up five more running up your arm from
       there (like railroad cross-ties). Smear the mustard with your
       right hand, doing each hot dog in turn, then scoop the sauce onto
       each dog, then the onion. Be talking about the lousy politicians
       as you do this. Wear a white paper soda-fountain hat, white
       tee-shirt, and laundry-supplied white trousers.
       
Art

    
    
    	That one sounds close, but it's nnot the same as I knew from 
    	Erie Pa.
    
    
    
    	Does anyone know how to make a 'greek'
    
    
    	

    in kauai, hawaii there is a hot dog stand called "mustard's last stand"
    its near route 56 coming from poipu beach heading west you will go
    right by it.  anyways.. they have at least 30 different topping and
    great burgers and dogs.  they offer at least three different kinds of
    catsup, mustard, cheese, tartar sauce, olives, onions, salsa, etc.  my
    fav was the horseradish catsup!  i had a severe case of heartburn after
    eating my foot long but it was worth it.  well, almost!  
    
    cj
    
    

    RE .6
    
    Chicago dogs,  I can still taste 'em.  The only thing you missed were 
    the TomTom Tamales that went with them.  
    
    Ken (physically in MA, mentally in ChiTown)
    

    In Copenhagen, skinny sweetly smoked sausage in a hard roll with mustard.
    
    In Dublin, bland, breakfast type sausage, about the size of an American
    hot dog, enclosed in puff pastry.