I have two pet chow theories. One about ordering chinese food and the other about cooking hot dogs. The hot dog theory having to do with the idea that it takes more skill than realized to produce a stellar dog. The World's Greatest Hot Dog Stand (see link) is a prime example of who knows how to cook red hots.
The Gold Coast Hot Dog stand in the Old Orchard food court also proves my theory. They take first rate ingredients, a better, fuller dog than Gene and Judes, and then serve dreck. I think some critics rave about Gold Coast because it photographs so nice. Plump dog, ample toppings, vivid colors. Yet, take a bite. Argh.
Mushy, squishy, and flavorless, as George Bush would say, that's the dreaded trifecta. I may be good on theories, but I am no exact expert on preparing hot dogs. What ever Gold Coast does, they do it bad. They do it wrong, and they do while charging over $2 for a dog without fries. Someone should be forced to eat a years worth of Oscar Meyer franks for fostering this mess.
Gold Coast's menu brags about fresh cut fries, and they further prove that fresh cut can be as lousy as any frozen, simplot, sysco tater-like product. At least I like the fact that this cup of also squishy, mushy and flavorless grease-sticks saved my body from all the things bad fries can do.
Remember, cooking hot dogs takes skill. Go to a place you KNOW will do it right. Avoid at all costs, anyplace as else, especially the Gold Coast at the Old Orchard food court.
Last, for Rene like thorouhness: Ms. VI said her swordfish sandwhich was perhaps the worst thing she ever ate (and this includes a recent meal at TGIF) and Hannah's chicken fingers were, what else, squishy, mushy and flavorless. Pehaps, we all were tone deaf to the fact that this was a food court, but I still expected a bit more from a New York Times endoresed hot dog stand.