| Chicago-style Hot Dog |
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Information AboutChicago-style Hot Dog |
| CATEGORIES ABOUT CHICAGO-STYLE HOT DOG | |
| chicago cuisine | |
| hot dogs | |
| chicago culture | |
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A Chicago-style hot dog – as served in the U.S. city of Chicago, Illinois – is a steamed all-beef, natural-casing Hot Dog on a Poppy Seed bun, topped with Mustard , Onion , sweet Pickle relish in fluorescent green, a Dill Pickle spear, Tomato slices or wedges, Sport Peppers and a dash of Celery Salt — but no Ketchup . The style, once known as a " Depression sandwich," is generally acknowledged as having originated at Fluky's , a Maxwell Street stand, in 1929. Chicago-style hot dogs are usually steamed to a temperature around 170 degrees Fahrenheit before adding the toppings. They can also be grilled, though these are referred to as "chardogs" in Chicagoland . Chicago-style hot dogs with all the toppings are sometimes called "dragged through the garden" because of the unique condiments. However, most Chicagoans shun ketchup as nontraditional and unnecessary. Some vendors do not even carry ketchup. The natural casing of the hot dogs give them their distinctive "snap." The most common dog weighs 2 ounces and is made by Vienna Beef . Some Chicago restaurants choose to associate their publicity solely with the hot dog, even though they serve many other items, such as the Maxwell Street Polish , Gyros , Italian Beef , Pork Chop sandwiches and more. The Chicago-style hot dog is so ubiquitous, publicity gimmicks are often needed, such as Superdawg 's two giant hot dogs (Maurie and Flaurie, as they call them) on the roof of the building. SEE ALSO
EXTERNAL LINKS
EXTERNAL REFERENCES Bowen, R., and Fay, D. 1983. "Hot Dog Chicago: A Native's Dining Guide". |
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