Melanie Wong posted this on SF> http://www.chowhound.com/topics/show/...
I admire her fortitude and single-mindedness trying for the best buns, but are they THAT import to the tube steak experience?
I am OK with the balloon version (or the supermarket house brand equivalent) as long as they are fresh. I view the bun only as a platform and a conveyance for getting some really good dogs and tasty condiments from my hand to my mouth. For me the whole experience is biting down in to a nice, spicy, hot, meatty, natural casing dog, all complimented by any number and choice of great condiments.
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