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  My blog was filled up. I'm too lazy to clean it out. So I started a new one. |
| If fixing a hot dog just for me, the perfect one starts with an all beef frank. The roll should not be so big or flavorful that it takes away from the frank and its toppings, like a special bakery bun. Just a cheap bun is good. The toppings include warm sauerkraut, mustard, onions, sweet pickle relish to start. Options would be shredded cheddar cheese or cheese sauce, and no bean chili. It all depends on what the bun will hold. I have fantasized about a hot dog business (I have often fantasized about businesses that I never started) and calling it The Dog House. At the window, the customer starts by telling the kind of hot dog: all beef, traditional Oscar Meyer wiener, turkey dog, or veggie dog. I know, why would a vegetarian go into a hot dog restaurant, but they go everywhere, Only one kind of bun available. Toppings are buffet style. Order fries or not and one size soda. Sodas are self service. I probably would have to offer at least one simple dessert. So one topping island is the hot stuff: sauerkraut, chili, cheese sauce. As many safety precautions as necessary to keep it clean. One island is the cold stuff: chopped onions, relish, standard mustard, ketchup. Sodas the usual fast food arrangement. Plenty of room in between so traffic isn't blocked, and employees can clean and refill. Out door dining as well as in. The idea is a fast lunch, no being late back to work. I've considered a drive-thru window, but that defeats the creation of your own hot dog. |
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