As those that have been to this site a lot have noticed, I have a weakness for hot dogs. Indeed, a coworker claiming that “hot dogs are just hot dogs” was one of my inspirations for starting this blog, since there are really quite a few varieties of hot dogs in existence (indeed, I’ve got as far as the Iceland Pylsur in my reviews). One of the more intriguing things I like is when essentially the same concept, like the “Chili dog”, gets some regional variations. When I was growing up (in the Southwest), a chili dog was simply a “chili dog” (albeit with the caveat that the sort of chili that makes a good condiment isn’t the same sort that tastes good in a bowl). The “Coney Island” dog is a variant of this with “Coney sauce”, a meaty, near-chili spicy meat sauce, and can be spotted by that name ranging from Michigan all the way over to Massachusetts. However, nearly the exact same dog as a “Coney Dog”, with a slightly drier and less spicy sauce, goes by the name “Texas Hot” or a “Michigan” (likely in homage to the Coney Island variety primarily coming from Michigan) in Upstate New York and Vermont (and as far north as northern Quebec, my friend Ben has a great story about buying a “Michigan” hot dog at a food cart at a Hydro Quebec station in far, far, northern Quebec). And a particularly good example of the “Michigan” hot dog can be found at Beansie’s Bus in Burlington, VT.
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