Memorial Day, considered a “bookend holiday,” is the official opening of summertime activities. This three-day weekend traditionally is a time for celebration and family outings.
Observed on the last Monday in May, it is a time to remember the brave men and woman who lost their lives serving our country. Originally known as Decoration Day, it was established in 1868 to commemorate the dead from the Civil War. Over the years, it has evolved as a day to remember all U.S. men and women killed or missing in action in all wars. The last few years have given Americans even greater reason to celebrate! Marked by picnics, out-door parties, and parades, one of the biggest hits in food preparation is grilling outdoors. One of our favorites – the all – American hot dog!
Popularity of the American hot dog has spread worldwide. In Russia, known as “Sosiska”, sales skyrocketed from $122,000 in 1992 to over $70 million in 1996. Wow! Russians prefer spicier dogs, so they generally contain much more garlic. The market in China, where “Rouchang” is a fully cooked, cold hot dog wrapped in red plastic and eaten like a popsicle, slowly peeling the red plastic down as it is eaten, or warmed on a stick. But they can’t keep up with Americans … we consume over 20 billion hot dogs a year! Law in the United States regulates contents of hot dogs. Traditionally, they are made of beef, pork, veal, chicken, or turkey, with or without skins, and may contain up to 30 percent fat and 10 percent added water.
For those watching their fat intake, there is a variety of low-fat, fat-free, chicken or turkey to reduce fat intake but always check the nutritional information on the label. Unfortunately, fat-free dogs don’t have the flavor of a regular one. Cutting fat means losing flavor and texture. Most varieties of hot dogs contain sodium nitrite, a chemical salt used as a preservative and flavor enhancer. Some researchers allege sodium nitrite is a carcinogen, but this has not been proven.
Terms Regulated by Law
• Beef or all-beef: contains only beef – no soybean protein, dry milk, solid fillers added;
• Kosher: all-beef, seasoned with garlic;
• Meat: mixture of pork and beef, usually 60 percent beef, with no fillers;
• Frankfurter: contain up to 3.5 percent fillers, and made from a combination of meats.
Hot Dog Style Glossary
• Chicago dogs: yellow mustard, green relish, chopped raw onions, tomato slices, celery salt, poppy seed bun;
• Kansas City dogs: sauerkraut, melted Swiss cheese; sesame seed bun;
• New York City dogs: steamed onions; pale yellow mustard sauce;
• Coney Island dogs: topped with spicy meat mixture;
• Corn dogs: dipped in corn bread batter and deep-fried;
• Pigs in a Blanket: wrapped in pastry with cheese then baked;
• Baltimore Frizzled: split and deep-fried.
Coney Island Hot Dogs
1 pound ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1/2 cup diced onion
1 tablespoon minced peeled garlic
1 tablespoon mustard
1 1/2 teaspoon chili powder
1 teaspoon sugar
12 hot dogs; 12 toasted buns. In skillet, cook meat, crumbling with a fork, until brown.
Add remaining ingredients and simmer for about 30 minutes. Spread on top of dogs before serving.
Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at kaybona@dailydata.com.