So, you would NOT increase the spices?
A hot dog from Nathan’s in Coney Island is just a hot dog, no sauce, onions, relish, sauerkraut and mustard optional. The Wiki article on Coney Island Hot Dogs doesn’t even list Coney Island as a regional variant.
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I would, just because I always thought it was too tame; but , I would think those raised on them acclimated to the weaker sauce. No, I’d put some snap in that action, or be sure to add hot jardiniera to the whimpy sauce. That’s where I was going with the jardiniera thing. Gotta have some pop.
I lover in the country in rural WI, and if they made Coneys here and used my punched up sauce, many local folks would not react favorably. They just can’t take that.
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My understanding is the basic CI is wiener, meat sauce, onions and cheese (mustard?). I’ve never encountered one with jardiniera down here. Is that a WI thing or WI + Chi? Sounds interesting. I’ll have to try that.
Down here the meat sauce is a Texas chili flavored sauce, mostly, not Macedonian! One place I can think of off-hand uses a chorizo-based meat sauce.
This is from a cart called Midwest Coney Connection, which has, after 4 or 5 years, graduated to a b&m place. The one on the left is labeled Detroit style, the one on the right is Flint style - much more flavorful and my fav of the two.
They also have Faygo drinks.
I’m not looking for heat from a dog - great wiener, natural casing please, and flavorful meat sauce. Heat would be added down here in the sauce or with slices of - duh - jalapeno.
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No, I just add the jardiniera because I NEED that. I’ve never had one with “cheese.” Dog, sauce, mustard and raw onions has always been what I grew up thinking a CI dog is. The jardiniera is just a necessary step toward perfection. I also prefer to switch out the baby sht mustard with some spicier brown, or Chinese. Every try Chinese hot mustard on a dog. Hits me just right.
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Understood. Sounds good to me; I’ll have to try it. Any brand of jardiniera preferred?
A few years ago, maybe half a dozen by now, I decided I was thru with sauerkraut. After a particularly bad version of a kraut dog at a local ‘gourmet’ hot dog place. Haven’t had any good kraut in years. Kimchi - now there’s a good substitute.
So, why not jardiniera?
I’ve used just about every mustard I’ve come across at one time or another and in fact most recently, it has been Chinese mustard. Very good on a ‘plain’ dog, just mustard and onions for me mostly, or just mustard.
In the past, Dusseldorf style mustards have been a favorite, a ‘German take on Dijon???’ Also tried the famous Bertner’s from Cleveland, which has a little sugar. But then I’ve also liked some very mild mustards at times.
All of this reminds me, I haven’t had a hot dog in months! Maybe a wiener on a plate a few times, but that’s it. Gotta remedy that.
I just buy Aldi’s hot jardiniera. I can’t get over the quality for the price. I’m guessing the cheaper oil in it helps keep the price down.
I made NC dogs last weekend and hit them with Chinese hot, onions and jardiniera.
I’m with you on the mustard love. Lakeside and Silver Spring are two popular mustard brands where I live. Lakeside make a nice Dusseldorfer. Silver Spring beer n brat mustard is wildly popular where I live, and rightfully so.
Make your own kraut. Shredded cabbage and salt in a 5 gallon bucket. Drain if it’s too sour. My wife can’t take it full octane.
I eat one or two dogs every week. A good NC dog doesn’t need much help, but Chinese hot and onions would be fine by me.
Here’s a mustard I’ve only seen in WI, and it kicks ass. https://mustardmuseum.com/collections/wisconsin-mustard/products/baumgartner-horseradish-mustard
Baumgartner’s is bar with unreal cheese sandwiches. The cheese factory is the last in the US to make limburger as far as I know. Best reuben I’ve ever had, also. Killer mustard.
Here’s another I fell in love with.
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Authentic Michigan-style Coney sauce is not hot spicy. It also doesn’t contain cinnamon, and does contain very finely ground beef heart and beef suet (or ground hot dogs as a substitute). The one you linked looks more like Cincinnati chili to me. Here’s one with a more Michigan-style ingredient list:
ETA: my post above is referring to Detroit style coneys. I tend to forget about Flint style because the restaurants in my mid-Michigan hometown only served Detroit style. Flint coney sauce has a similar spice profile but is drier/less saucy, with more beef heart.
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I finally got everything done. My daughter had bought beef/pork natural casing hot dogs, I sautéed mine in a tiny bit of oil. Used yellow mustard, only had white American cheese, only had red onions and decided just to finely chop a shallot instead.
Sauce: I’d never want to use beef heart! I used the recipe above with some changes, minced clove of garlic instead of garlic powder, did ¼ T of cinnamon, same with cayenne. I couldn’t find chili powder, was going to improvise but then looked some more and found a bottle with exactly enough. Don’t ask how old it was.
But, it smelled good so I continued. I went to a good butcher here for the ground meat. For many years they only offered ground sirloin … I was resigned to that … to my surprise they now offer 6 different kinds. I chose ground chuck.
Recipe says to drain out fat after cooking the meat but there was zero to drain!!
It says to simmer 1-2 hours but I thought 40 minutes was sufficient.
If DaBadger stops by, I can offer one with pepperoncini, I don’t have giardiniera.
Lately I eat red meat very rarely but thought this was really delicious. I think it’d taste great in a turnover, maybe using puff pastry.
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You might be surprised how great beef heart tastes. Good choice in chuck. Too much shit in gr. beef these days. I usually only go butcher/neighbor for that sort of thing. I bet the heat helped for non bland folks like most on here.
“only had white American cheese” - Aubergine WHAT IN HAEDES IS THIS!?!?Ya like what you like.
Great looking dog. I prefer red onions on dogs and tacos.
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Recently a Peruvian friend took me to his favorite Peruvian restaurant in SF; he ordered Beef Heart and tried to get me to try it. No No, smelled like liver.
I like Boar’s Head White American cheese, melts nicely, my cat enjoys little pieces as a treat. That’s what I had here.
I think some meat sauces are soupier, I could have added more water but I like it like this, didn’t want it to get too sloppy, messy.
It wasn’t very spicy, could have used one minced serrano without the seeds.
Above there’s a typo, it’s ¼ t (teaspoon) of cinnamon and cayenne … it did auto correct.
Livery, but does not have the intensity mineral nature, nor nasty texture of liver. I boil it and grind to make heartschweiger.
Understood - organ meat isn’t for everyone. I agree with @DaBadger though that beef heart is a good way to get some of that liver-y richness and minerality without the texture of liver. If you tried a coney sauce made with beef heart, you probably would not identify it as tasting organ-y or liver-y, just extra beefy. At least that is my experience. But anyway, the sauce you made and the resulting dogs looked delicious- glad you enjoyed!
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This is a good testimonial. I will remember it.
I have Safeway deli slice VERY THIN. I fold and get 4 pieces per slice, cat gets about two per day. We both are fond of it.
Quick meal: I’ve learned I don’t care for tj’s corn tortillas … I’ll finish them but much prefer the thin slider ones from WF. I heat up in a small pan with a little butter, add some cheese and Papalote salsa (delicious, smooth) then fold over, add TJ Pico de Gallo hot salsa (it’s not too hot) if I have it. Also those little cans of refried beans … good to add a spoonful.
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Bar M brand sausages include beef hearts and can be yummy. They’re not high end by any means, but for a budget product can hit the spot in a pinch. Last time I had them was a few years ago while camping with the guys.
All beef franks from Farm Boy, a local grocery chain similar to TJ’s, these are their “house brand” dawgs, on their own potato buns. Good doggo, nice smoky flavor and a decent snap. Would buy again.
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Holy crap!
That’s 29-30 dollars for a hot dog!
Absurd.
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I love it when Rayner gets snarky. “There are five ‘hot dogs’ on offer, costing between £19 and £22. Have them all for £85. Or then again, don’t”
ETA: Here’s another great example of his snarkiness, from last week:
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