![]() And when the legend becomes stronger than the fact, you print the legend. “Sure, it’s played up and there are several stories about ‘why no ketchup,’ but very simply, it’s just legend. “The real reason not to use it is because the sweetness and acidity doesn’t blend well with the other toppings,” Schwartz asserts. Makes sense, but what about the ketchup ban? The solid red line Chicagoans have drawn in the sand between themselves and those who “ruin” a dog with ketchup is so notorious it’s infiltrated organizations like the National Hot Dog & Sausage Council, whose Hot Dog Etiquette guide includes the rule, “Don’t use ketchup on your hot dog after the age of 18.” Schwartz is such a disciple of the rule he’s written the book Never Put Ketchup on a Hot Dog (due out in August, Chicago Neighborhoods Press). The poppy-seed bun, which is Jewish and was introduced locally by Rosen’s bakery, didn’t appear until after World War II.” ![]() Chicago was a major producer of celery until the ’20s, and celery salt 7 became a substitute. Tomatoes 5 and onions 6 are Mediterranean, so that’s Greek and Italian, and these came from guys that turned their produce carts into hot-dog carts on Maxwell. “Sport peppers 2 are basically giardiniera, as is relish 3, which is Italian, while dill pickles 4 are German. “Sausage is German in origin and so is mustard 1, but buns are American-Germans would eat it with bread, but not a bun,” Kraig explains. The United States Department of Agriculture declares: Product must contain at least 35 percent cooked meat and no more than 50 percent bread. Bob Schwartz, Vienna’s senior vice president, points to the company’s Jewish roots as the source of the all-beef dog (as opposed to pork), but he defers to Kraig on the cornucopia of toppings that turned the term “with everything” into “dragged through the garden.” More than a century later, Vienna is still the main game in town, supplying franks to 85 percent of Chicago’s hot-dog stands. Jack Drexler, grandson of Fluky’s (now called U Lucky Dawg) original owner, Abe Drexler, claims, “If we weren’t the first selling Chicago-style hot dogs, we were pretty close to being first.”īut even earlier, the hot dog-sans seven toppings-made its Chicago debut when it was trotted out at the 1893 World’s Columbian Exposition under the Vienna name by a couple of Austrian immigrants looking to cash in on the Eastern European frankfurter. “The best I got from various interviews from old-timers, many now gone,” Kraig says, “was that the Chicago dog as we know it was invented in the teens, and the toppings came from competition among Greek and Italian vendors, who needed to add value to their product during the Depression.” To echo that point, the earliest offering from the legendary Fluky’s Maxwell Market stand was dubbed “The Depression Sandwich,” selling for a nickel back in 1929. And the guy who’s heard the most of those stories is Bruce Kraig, president of Culinary Historians of Chicago and author of the forthcoming book The Hot Dog (spring 2009, Reaktion Press). How these particulars came to be is part speculation, part marketing and a little bit of the old telephone game (i.e., “this guy my father’s brother knew said…”). If you’re dumbfounded, this breakdown is for you: a boiled or steamed all-beef dog on a poppy-seed bun topped with mustard, relish, chopped onions, tomato wedges, a pickle spear, sport peppers and celery salt. If you rattled them off faster than the Sox can tank a winning season, congrats, you’re officially a Chicago dog aficionado. Most often they are steamed, water-simmered, or less often grilled over charcoal.Quick: Name the components of a classic Chicago-style hot dog. The method for cooking the hot dog itself varies depending on the vendor’s preference. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. KOSHER CRUNCHY DELI PICKLE SPEARS.Īll authentic in taste because it is MADE IN CHICAGO!Ī Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. package you can craft the tastiest Chicago-style hot dog is the following items:ġ Jar of our 24oz. ![]() Create your own WINDY CITY CHICAGO STYLE hot dog at home with this trio of condiments.
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