When I'm cooking for myself my eating habits tend to resemble laboratory test procedures: fixate on one food, cook it every which way until I get it exactly how I want it, eat it for every meal until I'm sick of it, then become obsessed with something else. Last week it was romaine lettuce salads, the week before that it was roast chicken leg quarters. This week for some reason I have an inexplicable fixation on chili dogs. After doing my standard futzing around with the preparation I've come to a few conclusions:
1) I can't make a better hot dog chili than Wolf brand no beans, with a little cayenne added
2) Any cheap bun will do as long as it's softened up for 20 seconds in the microwave
3) Likewise, a stripe of the cheapest yellow mustard on top of the chili provides just the right vinegar tang. More expensive mustards don't work.
4) The quality, casing, and animal of origin almost doesn't matter as long as you get a good crisp char on the outside.
What do you think? To my palate the above chili dog tastes great, but I don't like these findings because I know better chili dogs are out there. I'd love a great homemade chili recipe, for example. Any tips and tricks for improving the home chili dog are welcome.
Updated 1 year ago | 2
Updated 1 day ago | 12
Updated 2 years ago | 3
Updated 7 months ago | 7
Updated 8 months ago | 31