Regional Hotdogs!

If you've read the blog before, you know that I wear many hats: designer,  graphic design instructor, dad and husband, music lover, movie fanatic, D.I.Y.'er, and avid foodie. I try and share food items that students (who are often on a budget) can relate to.

I've oft posted about Pizza. Pizza is the food I most associate with my college years (in addition to Ramen), and have a post that deals with all the regional variations of Pizza (of which btw, Detroit style has come into popularity in my house).

This post is about another great college staple--Hot Dogs. Sonic restaurants have recently added a couple of regional Hot Dogs to their menu. Even local grocers have become aware of the  cache of the 'tube-steak,' now offerring Nitrate/Nitrite free, low fat Angus versions (like costly brand The Frohman and the more ubiquitous Oscar Meyer Premium Selects Angus).

The regional varietals can have an altogether different composition to the sausage (like the east-coast dog that has a snappy-casing), but what often makes the regional variety is the  topping and bun. Around these parts, we tend to be partial to the Coney (bean-less chili topped--wit' onions and cheese please) or the Chicago (poppy roll, chopped onion, irridecent relish, mustard, celery salt, tomato and pickle wedges, and a port pepper on top).

Behold the magnificence of: The Sonoran (from AZ), the Southern-style Slaw dog, or the Hawaiin Puka Dog. Mmmm...pass the mustard (but no catsup please).

REGIONAL HOTDOGS