According to the The National Hot Dog and Sausage Council (NHD&SC) which "conducts scientific research to benefit hot dog and sausage manufacturers."
This morning The Today Show had a segment of what was needed for the perfect hot dog. They had blind tastings and to sum up:
The perfect catsup: Hunt's ... runner up - Heinz organic
The pefect mustard: Gulden's Spicy Brown Mustard
The perfect relish: Cascadian Farm Sweet Relish ... runner up - Heinz
The perfect bun: Pepperidge Farm Frankfurter Top-Sliced Rolls
The perfect dog: Nathan's Famous Beef Franks ... runners up - Johnsonville Stadium Style Beef Franks & Hebrew National Beef Franks
I'm with them on the mustard. Heinz organic is my top pick, No Pepperidge farm on the West Coast and I'm still searching for the perfect bun. Sarah Lee and Wonder go in the hall of bun shame ... both fall apart usually before putting the dog in it.
The (NHD&SC) has an amusing site, though I'm not sure it is meant to be ... maybe. Check out the photo page which has a picture of 'the hotdog plate" ... think cheese plate but substitute wieners.
The recipes are kind of awful. There are a number of variations of pigs in a blanket ... Pigs in a Kimono (wonton wrapper), Cochon en Chic Escharpe (phyllo wrapper), Sweet Onion Pigs in a Blanket, Smokey Pigs in a Blanket with Honey Mustard Dip, Puerco en un Poncho con queso (cheese corn bread wrapper), Haute ‘Hogs’ in a Blanket ... instead of the canned refrigerated wrapper, you make your own from scratch.
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