blimp in a bun

A hot dog [ 1 ] [ 2 ] ( less normally spelled hotdog [ 3 ] ) is a food consist of a broiled or steamed sausage served in the slit of a partially sliced bun. [ 4 ] The term hot dog can besides refer to the blimp itself. The blimp used is a wiener ( Vienna blimp ) or a frankfurter ( Frankfurter Würstchen, besides barely called frank ). The names of these sausages besides normally refer to their assemble serve. [ 5 ] Some [ who? ] consider a hot dog to technically be a sandwich. Hot cad preparation and condiments vary worldwide. typical condiments include mustard, catsup, mayonnaise, enjoy, and tall mallow sauce. common garnishes include onions, sauerkraut, jalapeños, chili, grated cheese, coleslaw, bacon, and olives. [ 6 ] Hot chase variants include the corn dog and pigs in a blanket. The hot frank ‘s cultural traditions include the Nathan ‘s Hot Dog Eating Contest and the Oscar Mayer Wienermobile. These types of sausages were culturally imported from Germany and became democratic in the United States. It became a propertyless street food in the U.S., sold at stands and carts. The hot chase became closely associated with baseball and american polish. Although particularly connected with New York City and its cuisine, the blistering cad finally became omnipresent throughout the US during the twentieth hundred. Its homework varies regionally in the country, emerging as an significant separate of early regional cuisines, including Chicago street cuisine. [ 7 ] [ 8 ] [ 9 ]

history

A hot dog as served on Coney Island in 1940 The word frankfurter comes from Frankfurt, Germany, where pork sausages like to hot dogs originated. [ 10 ] These sausages, Frankfurter Würstchen, were known since the thirteenth century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King. “ Wiener ” refers to Vienna, Austria ( german : Wien ), dwelling to a blimp made of a concoction of pork and gripe. [ 11 ] Johann Georg Lahner, an 18th/19th hundred butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mix and plainly called it Frankfurter. [ 12 ] Nowadays, in german-speaking countries, except Austria, hot pawl sausages are called Wiener or Wiener Würstchen ( Würstchen means “ little blimp ” ), to differentiate them from the original pork-only mixture from Frankfurt. In swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. [ citation needed ] c. 1906. The price is listed as “3 cents each or 2 for 5 cents”. Carts selling frankfurters in New York City ,. The price is listed as “ 3 cents each or 2 for 5 cents ”. It is not definitively known who started the practice of serving the blimp in the bun. One of the strongest claims comes from Harry M. Stevens who was a food concessionaire. [ 13 ] The claim is that, while working at the New York Polo Grounds in 1901, he came upon the theme of using small french rolls to hold the sausages when the waxed paper they were using campaign out. [ 14 ] [ 15 ] A german immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the american english Midwest ; there are respective versions of the fib with varying details. According to one bill, Feuchtwanger ‘s wife proposed the use of a bun in 1880 : Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers indeed that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger ‘s wife suggested serving the sausages in a roll rather. [ 16 ] In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World ‘s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, [ 17 ] [ 18 ] or, earlier, at the 1893 World ‘s columbian exposition, in Chicago [ 19 ] – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs. [ 20 ] Another possible beginning for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns in which they were served fresh. In 1871 he leased land to build a permanent wave restaurant, and the business grew, selling far more than just the “ Coney Island Red Hots ” as they were known. [ 21 ] [ 22 ] [ 23 ]

etymology

Dog Factory, a short film by , a short film by Thomas Edison poking playfulness at what went into hot dogs in 1904 The term dog has been used as a synonym for sausage since the 1800s, possibly from accusations that sausage makers used dog kernel in their sausages. [ 24 ] In Germany the pulmonary tuberculosis of dog kernel was common in Saxony, Silesia, Anhalt, and Bavaria during the 19th and twentieth centuries. [ 25 ] [ 26 ] [ 27 ] The suspicion that sausages contained pawl kernel was “ occasionally justify ”. [ 28 ] An early use of the condition hot dog in mention to the sausage-meat appears in the Evansville ( Indiana ) Daily Courier ( September 14, 1884 ) :

even the innocent ‘wienerworst ‘ homo will be barred from dispensing hot frank on the street corner. [ 29 ]

It was used to mean a sausage in casing in the Paterson ( New Jersey ) Daily Press ( 31 December 1892 ) :

the ‘hot andiron ‘ was promptly inserted in a cut in a roll. [ 29 ]

subsequent uses include the New Brunswick ( New Jersey ) Daily Times ( May 20, 1893 ), the New York World ( May 26, 1893 ), and the Knoxville ( Tennessee ) Journal ( September 28, 1893 ). [ 30 ] According to one narrative, the practice of the complete phrase hot dog ( in reference to sausage ) was coined by the newspaper cartoonist Thomas Aloysius “ Tad ” Dorgan around 1900 in a cartoon recording the sale of hot dogs during a New York Giants baseball game at the Polo Grounds. [ 24 ] Indoor Sports strip from January 8, 1916, using the term hot dog. Tad Dorgan’sstrip from January 8, 1916, using the term however, Dorgan ‘s earliest usage of hot dog was not in reference book to a baseball plot at the Polo Grounds, but to a bicycle race at Madison Square Garden, in The New York Evening Journal December 12, 1906, by which prison term the term hot dog in reference to sausage was already in use. [ 24 ] [ 30 ] No copy of the apocryphal cartoon has ever been found. [ 31 ]

General description

Grilled hot dogs

Ingredients

common hot andiron sausage ingredients include : [ 32 ]

  • Meat trimmings and fat, e.g. mechanically separated meat, pink slime, meat slurry
  • Flavorings, such as salt, garlic, and paprika
  • Preservatives (cure) – typically sodium erythorbate and sodium nitrite

pork and gripe are the traditional meats used in hot dogs. Less expensive hot dogs are much made from chicken or turkey, using low-cost mechanically separate domestic fowl. Changes in meat technology and dietary preferences have led manufacturers to lower the salt content and use turkey, chicken, and vegetarian kernel substitutes .

commercial formulation

Hormel hot dogs going into a smoker ( 1964 ) Hot dogs are prepared commercially by mixing the ingredients ( meats, spices, binders and fillers ) in tub where quickly moving blades grind and mix the ingredients in the same operation. This mix is forced through tubes into casings for cooking. Most hot dogs sold in the US are “ skinless ” rather than “ natural case ” sausages .

Natural-casing hot dogs

As with most sausages, hot dogs must be in a casing to be cooked. traditional case is made from the little intestines of sheep. The products are known as “ natural case ” hot dogs or frankfurters. [ 33 ] These hot dogs have firmer texture and a “ snap ” that releases juices and season when the product is bitten. [ 33 ] Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are normally skinless or made with restructure collagen casings. [ 33 ]

Skinless hot dogs

“ skinless ” hot dogs use a case for fudge, but the casing may be a long tube of sparse cellulose that is removed between cooking and box, a march invented in Chicago in 1925 [ 34 ] by Erwin O. Freund, collapse of Visking. [ 35 ] The beginning skinless hot frump casings were produced by Freund ‘s raw caller under the name “ Nojax “, short for “ no jackets ” and sold to local Chicago blimp makers. Skinless hot dogs vary in surface texture, but have a softer “ bite ” than with lifelike shell. Skinless hot dogs are more consistent in shape and size and cheaper to make than lifelike casing hot dogs .

home pulmonary tuberculosis

A hot cad may be prepared and served in diverse ways. [ 36 ] Typically it is served in a hot andiron bun with assorted condiments and toppings. The sausage itself may be sliced and added, without bread, to other dishes .

sandwich consider

There is an ongoing debate about whether or not a hot frank fits the description of a sandwich. [ 37 ] The National Hot Dog and Sausage Council ( NHDSC ) has declared that a hot andiron is not a sandwich. [ 38 ] Hot dog eating champion Joey Chestnut and erstwhile hot cad eating champion Takeru Kobayashi agree with the NHDSC. [ 39 ] [ 40 ] Dictionary Merriam-Webster, on the other hand, has stated that a hot pawl is indeed a sandwich. [ 41 ] United States Supreme Court judge Ruth Bader Ginsburg besides weighed in on the count, stating that a hot frump might be categorized to be a sandwich, but ultimately it comes down to the definition of a sandwich. [ 42 ] She went on to acknowledge that a hot frump bun is a single roll that is not sliced all the direction through and in that way is similar to a submarine sandwich. [ 43 ]

Health risks

United States Department of Agriculture 1964 movie on hot frump and early meat inspection

Although hot dogs are cooked during fabrication, it is however recommended that they are heated to an home temperature of at least 165 °F ( 75 °C ) prior to pulmonary tuberculosis. [ 44 ] Most hot dogs are high in fat and salt and have preservatives sodium nitrate and sodium nitrite, which are contributors to nitrate-containing chemicals classified as group 1 carcinogens by the World Health Organization, [ 45 ] although this has been disputed. [ 46 ] [ 47 ] These health concerns have resulted in manufacturers offering alternative merchandise lines made from turkey and chicken, and uncured, low-sodium, and “ all-natural ” franks. Hot dogs have relatively depleted carcinogenic heterocyclic compound amine ( HCA ) levels compared to other types of ready-to-eat meat products because they are manufactured at humble temperatures. [ 48 ] An american Institute for Cancer Research ( AICR ) report found that consuming one daily 50-gram serve of action meat — about one hot chase — increases long-run risk of colorectal cancer by 20 percentage. [ 49 ] Thus, eating a hot dog every day would increase the probability of contracting colorectal cancer from 5.8 percentage to 7 percentage. The AICR ‘s warning campaign has been criticized as being “ approach ads ”. [ 47 ] [ 50 ] The Cancer Project group filed a class-action lawsuit demanding warning labels on packages and at sporting events. [ 51 ] Like many foods, hot dogs can cause illness if not heated by rights to kill pathogens. An unopened package of hot dogs contains ingredients that have the potential for promoting the increase of Listeria bacteria. Listeria monocytogenes can besides cause dangerous infections in infants and pregnant women, and can be transmitted to an baby in utero or after parturition. Adults with suppressed immune systems can besides be harmed. [ 52 ] due to their size, shape, and omnipresent consumption, hot dogs present a significant choke risk, particularly for children. A analyze in the US found that 17 % of food-related asphyxiations among children younger than 10 years of long time were caused by hot dogs. [ 53 ] The gamble of choking on a hot andiron is greatly reduced by slicing it. It has been suggested that redesign of the size, form and texture of hot dogs would reduce the choke gamble. [ 54 ]

In the United States

Hot dogs with catsup, mustard, raw onion, fried onion, artificial bacon bits, and sliced pickle In the US, the term hot dog refers to both the sausage by itself and the combination of blimp and bun. many dub applying to either have emerged over the years, including frank, frank, wiener, frank, rabbit, and red hot. annually, Americans consume 20 billion hot dogs. [ 55 ]

Hot pawl restaurants

Stands and trucks sell hot dogs at street and highway locations. Wandering blistering dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most broiled hot dogs in North America — 100 million annually. [ 56 ] Hot dogs are besides common on restaurants ‘ children ‘s menu. Fast-food restaurant chains typically do not carry hot dogs because of its shorter shelf-life, more complex toppings and cook, and mismatched consumer expectations. [ 57 ] There are besides restaurants where hot dogs are a specialization .

Condiments

A Coney Island hot dog with chili, onion, and mustard Hot dogs are normally served with one or more condiments. In 2005, the US-based National Hot Dog & Sausage Council ( function of the american Meat Institute ) found mustard to be the most popular, preferred by 32 % of respondents ; 23 % privilege catsup ; 17 % chili ; 9 % pickle enjoy, and 7 % onions. other toppings include sauerkraut, mayonnaise, boodle, tomato, tall mallow, and chili peppers. condiment preferences vary across the U.S.. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for catsup. [ 58 ]

Variations

For a list of regional differences in hot cad training and condiments, see Hot andiron variations many variations are named after regions other than the one in which they are popular. The “ New York frank ” or “ New York style ” hot pawl, is a natural-casing all-beef postmark topped with sauerkraut and piquant brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey ‘s fried italian hot chase. In the midwest, the Chicago-style hot frump is served on a poppy seed bun and topped with mustard, fresh tomatoes, onions, “ frolic peppers ”, bright green relish, dill pickles, and celery salt. Michigan hot dogs are popular in upstate New York ( as are blank hots ), while Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the mislead name “ New York System. ” [ 59 ] Texas hot dogs are blue variants found in upstate New York and Pennsylvania ( and as “ all the way dogs ” in New Jersey ), but not Texas. In the Philadelphia metro sphere, Texas Tommy refers to a hot pawl variant in which the andiron is topped with melt cheddar or another cheese and wrapped in bacon. Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled, and served on a New England-style bun .

In Canada

Skinner ‘s Restaurant, in Lockport, Manitoba, is reputed to be Canada ‘s oldest hot frump wall socket in continuous process, founded in 1929 by Jim Skinner Sr. [ 60 ] [ 61 ] Hot dogs served at Skinner ‘s are european vogue foot-long ( 30.5 curium ) hot dogs with natural casings, manufactured by Winnipeg Old Country Sausage in Winnipeg, Manitoba. [ citation needed ] The Half Moon Drive In, besides in Lockport, Manitoba, and located directly across the river from Skinner ‘s, was established in 1938 by brothers Peter and Louie Kosowicz. [ 62 ] The original drive-in consisted of three wooden buildings shaped like semicircles — one was for takeout, one was for dine-in, and the third was a dance hall and late an arcade. [ 62 ] The Half Moon besides serves European-style wieners manufactured by Winnipeg Old Country Sausage. [ 62 ] One of the most popular items on the menu is the Moon Dog, consisting of a hot pawl topped with tall mallow, bacon, fry onions, pickles and mustard ; the Half Moon serves about 2,000 on an average summer weekend day. [ 62 ]

away North America

For a tilt of international differences in hot dogs, see Hot andiron variations In most of the world, a “ hot andiron ” is recognized as a sausage in a bun, but the type varies well. The identify is frequently applied to something that would not be described as a hot chase in North America. For example, in New Zealand a “ hot frank ” is a battered blimp, often on a stick, which is known as a corn dog in North America ; an “ American hot frank ” is the adaptation in a bun. [ citation needed ]

gallery

Records

The worldly concern ‘s longest hot chase had been 60 meters ( 197 foot ) hanker and rested within a 60.3-meter ( 198 foot ) bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the consequence, including official measurement for the universe record. The hot pawl and bun were the kernel of a media event in celebration of the Association ‘s fiftieth anniversary on August 4, 2006, at the Akasaka Prince Hotel in Tokyo. [ citation needed ] On May 31, 2012, Guinness World Records certified the global phonograph record for the most expensive hot dog at USD $ 145.49. The “ California Capitol City Dawg ”, served at Capitol Dawg in Sacramento, California, features a grill 460 millimeter ( 18 in ) all-beef, natural-casing postmark from Chicago, served on a fresh-baked herb-and-oil focaccia roller, spread with white truffle butter, then grilled. It is topped with whole-grain mustard from France, garlic and herb mayonnaise, saute chopped shallots, constituent desegregate child greens, maple syrup-marinated and fruitwood-smoked uncured bacon from New Hampshire, chopped tomato, moose cheese from Sweden, sweetened dry cranberries, basil olive anoint and pear-cranberry-coconut balsamic french dressing, and footing pepper. Proceeds from the sale of each 1.4 kilogram ( 3 pound ) extremely cad were donated to the Shriners Hospitals for Children. [ 63 ] Hot dogs are a democratic food for eating competitions. The record for hot dogs eaten in 10 minutes is 75 hot dogs. This record is held by Joey Chestnut, who achieved this feat at the Nathan ‘s Hot Dog Eating Contest on July 4, 2020, beating his previous record of 74. [ 64 ] The last person to hold the record before Chestnut was Takeru Kobayashi. Competitive eater Miki Sudo holds the phonograph record for most hot dogs eaten in 10 minutes by a female at 48.5 hot dogs, besides setting this record on July 4, 2020. [ 65 ] The concluding person to hold the record before Sudo was Sonya Thomas. [ 66 ]

See besides

References

Notes
Bibliography
Further reading

  • Julia Hammond (3 July 2019). “The truth about the US’ most iconic food”. BBC.

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