WINE&DINE
HOT DOG Ingredients for 4 servings : 2 teaspoons of vegetable oil, one thinly sliced onion, a ¼ cup of water (60 ml), 2 table- spoons of ketchup, 1 teaspoon of salt, 4 beef hot dogs, 4 hot dog buns, sauerkraut, yellow mustard Preparation: For the onion sauce, heat the oil in a frying pan over a low heat. Add the onion and sauté for a few min- utes until softened. Stir in the water, ketchup and salt. Cov- er the pan and cook for around 20 minutes, stirring occasion- ally, until the onion is com- pletely soft and saucy. Boil the hot dogs until cooked. Place in the buns and then layer sau- erkraut, onion sauce and spicy mustard on top. Enjoy!
FAMOUS HOT DOG The taste and aroma of the streets of New York There’s nothing more New York than a hot dog. But who invented them, and why, for God’s sake, did they call it a dog? T his classic street food is a tasty, salty blend with a succulent all-beef hot dog topped with tangy sauerkraut, spicy mus- out to be sausages served on long buns. Beachgoers enjoyed munch- ing the hand-held treats while walk- ing along the shore or relaxing on the sand, without the usual require- ments of plates or cutlery. And voila! The portable, affordable hot dog was born! (But they weren’t called hot dogs just yet.) Feltman was a German immi-
tard and crunchy onions, all nes- tled in a soft and fluffy bread bun. The hot dog is undoubtedly synon- ymous with the U.S. and New York, but do you know who started this gourmet craze that spread like wild- fire all over the world? It all began on a New York City beach back in 1871, when surf bath- ers on Coney Island spotted a man named Charles Feltman pushing a cart, selling a new kind of snack he called “red hots”. These turned
grant, so he brought sausages made in Frankfurt and had his pie cart re- fitted with a charcoal stove to warm his “frankfurters” and a tin-lined chest to keep the buns fresh, cre- ating a set-up similar to today’s hot dog carts. He sold red hots by the thousands and made a mini-empire.
However, one Nathan Handwerk- er would become the man whose name became synonymous with Co- ney Island hot dogs. Opening his stand a couple of blocks away from Feltman’s, Nathan’s 5-cent hot dogs gave Charles’s 10-centers a run for their money. And today Nathan’s dogs are famous, while hardly an- yone remembers Feltman’s. But why are they called dogs? A timeless question. Circumstantial evidence points to a sports cartoon- ist named Dorgan. The story goes that he was covering some sporting event in 1905, when he heard about “dachshund sausage dogs” (so called due to their shape). Dorgan used it in a cartoon, coining the phrase “hot dog”, because he couldn’t spell “dachshund”. This story is widely disputed, but often told. The New York City hot dog ven- dor is a ubiquitous sight. They seem to be on every street corner, marked by huge, colourful parasols and a panoply of signage. Apart from hot dogs and cold drinks, vendors of- ten also sell soft pretzels and roast chestnuts during the holidays, with their aroma filling the whole of New York. So, you know what to eat when you go there!
98 | Njujork » New York
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