Sadly, I didn’t get a picture. But the crust was what I was most happy with. It was crunchy, yet soft and chewy. The bottom was substantial enough to hold a whole slice by the crust alone, but it was pliable enough that the tip of the slice would droop while you held it
Very good! The cookie itself was pillowy and the lemon tartness was mild. Rather than plopping from a spoon I quickly rolled them into 1/2" balls.
The slight sweetness of the chocolate ganache contrasted with the lemon, I liked it as a dessert cookie. The lemon glaze emphasized the lemon in the cookie and was very bright!
I like seeing some of the shenanigans people get up to with hot dogs,
IDK why it seems like a kind of food where people tend to just stick to the basics a lot more than with other similar foods like burgers and pizzas.
So far the fanciest I’ve gotten with it is wrapping the sausage with a strip of bacon, lining the bun with ketchup and a little relish, and then topping it with a line of ketchup.
I’ve thought about experimenting more but I feel like I need more space in the bun and for the hun to be sturdier for it to hold anything more than that.
I’ve always enjoyed chips as a quasi palate cleanser for dishes that run fatty and have sauerkraut. Which is a fairly small range of foods. But it’s because the flatness of the potatoes, the single note saltiness, and the relatively lower fat levels do a good job of refreshing the palate alongside something else pickled and/or a beverage.
But it seems like that would make this dog have less “oomph” to the taste buds. That’s one of the great things about kraut on a wiener, how bold it is. It makes a great texture and taste contrast with the usual dogs out there.
It’s an interesting choice, but not one I would have made because of that.
I think if I did this, I’d have to do a side by side with and without the chips. The difference isn’t going to be massive, but it could be enough to shift the enjoyment level.
Now, chips on a dog is something I’ve done before. Plenty of times, actually. That crunch, and the mild flavor do indeed help cut through some flavors. But, typically, that’s going to be most desirable with things like simple condiments and maybe a bit of relish.
You know, a bit of mustard and/or ketchup is a good basic dog. You then add a little something extra to kick it up a notch without killing the simplicity of it. Some crumbled chips, even if it’s a pile on the plate and you dip into it (which is my preferred way with simple dogs), and it changes things just enough that each of the individual flavors gets separated and then melds on the tongue.
It was a recommendation from the server and the guy next to me at the bar. Probably wouldn’t have ordered it had they not been so keen on it. The chips work for me, but I have been known to stuff a few chips in a bland, one-texture sandwich.
foodporn
Hot
This magazine is from a federated server and may be incomplete. Browse more on the original instance.