The Great American Hot Dog Book (Paperback) by Mercuri, Becky
Paperback; Published 3/15/2007; 144 Pages; ISBN 9781423600220
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Americans eat around 20 billion dogs a year, and it's no wonder that wherever you find yourself in the country, there's a local hot dog stand, diner, deli, or restaurant with a special take on this American classic. From the Coney Island Dog of New York to the Remoulade Dog in New Orleans to the tortilla-wrapped Bacon Burrito Dog served up at Pink's in Los Angeles, The Great American Hot Dog Book takes you on a tour to reveal the inside story of how the hot dog has evolved and become even more firmly entrenched in America's culinary traditions.
As a kid my Mom and Dad would take my brother and I to the Long Branch, NJ boardwalk to enjoy the best hot dogs I ever tasted served at Max's Hot Dog Stand. I can remember them being grilled and the rolls toasted. They were natural casing, 1/4 pound make by Schickhaus. There was always a double boiler pot brought to you with the sauerkraut. Beer and soda was served in bottles from an open top cooler tub filled with your favorite beverages. Plain service but oh so good. As a hot dog enthusiast I have been to Nathans at Coney Island, Poochies and Portillo's in Chicago and Pinks in Los Angeles. This is a book that every lover of the hot dog should have. It's national treasure! Thanks Becky Mercuri and thanks Food Network!!
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To judge the heat level of your grill, hold your hand about 5 inches directly above the grill. If you can hold it there for a second, it's very hot; for 2 seconds, it's hot; for 3 to 4, it's medium; for 5, it's medium-low; and for 6, it's low.