1 00:00:01,080 --> 00:00:03,160 Speaker 1: Wait, I'm gonna will while we're waiting for the buns, 2 00:00:03,160 --> 00:00:04,880 Speaker 1: I'm gonna make us a prosecco. Oh. 3 00:00:05,080 --> 00:00:06,480 Speaker 2: Even just pulled out the prosecco. 4 00:00:06,800 --> 00:00:11,480 Speaker 1: I did, like, what are they having prosecco without dogs? 5 00:00:11,600 --> 00:00:14,520 Speaker 3: Today's episode is all about the hot dog. 6 00:00:18,120 --> 00:00:22,040 Speaker 4: My name is Evel Longoria and I am Myra and 7 00:00:22,200 --> 00:00:27,080 Speaker 4: welcome to Hungry for History, a podcast that explores our 8 00:00:27,120 --> 00:00:30,000 Speaker 4: past and present through food. On every episode, we'll talk 9 00:00:30,040 --> 00:00:33,200 Speaker 4: about the history of some of our favorite dishes, ingredients, 10 00:00:33,240 --> 00:00:34,559 Speaker 4: and beverages. 11 00:00:34,120 --> 00:00:39,440 Speaker 1: From our culture. So make yourself at home. When when 12 00:00:39,440 --> 00:00:41,720 Speaker 1: people think of the United States, they have hot dog. 13 00:00:41,920 --> 00:00:47,280 Speaker 3: Yeah, totally. It is the ultimate American food. 14 00:00:47,640 --> 00:00:49,720 Speaker 1: But it's not from America. But it's not from America. 15 00:00:49,760 --> 00:00:51,559 Speaker 1: We'll get into that. Yeah, get into that. Do you 16 00:00:51,640 --> 00:00:54,240 Speaker 1: like hot dogs? I love hot dogs? Do too? 17 00:00:54,480 --> 00:00:55,520 Speaker 3: I love hot Are we. 18 00:00:55,600 --> 00:00:56,240 Speaker 1: Not supposed to? 19 00:00:56,400 --> 00:00:56,600 Speaker 2: Though? 20 00:00:57,480 --> 00:01:02,920 Speaker 1: Well, it depends on the wiener. I'm just saying, Ladies, 21 00:01:03,000 --> 00:01:04,360 Speaker 1: just saying, I'm just saying. 22 00:01:04,959 --> 00:01:08,200 Speaker 3: It depends on the on the quality of the south checha. 23 00:01:08,360 --> 00:01:11,319 Speaker 1: Yeah. But I feel like in LA when you say 24 00:01:11,319 --> 00:01:13,200 Speaker 1: hot dog, what do you think about? I think of 25 00:01:13,280 --> 00:01:15,440 Speaker 1: bacon wrap, hot dog, street dogs. Oh, I think of 26 00:01:15,480 --> 00:01:16,320 Speaker 1: the Dodger dog. 27 00:01:16,160 --> 00:01:19,640 Speaker 5: Because I'm sports a sports person. Yeah, there's also, of 28 00:01:19,680 --> 00:01:23,200 Speaker 5: course pinks hot dogs. That's a big that's a big PA. 29 00:01:23,560 --> 00:01:24,679 Speaker 1: I agree, but I don't like those. 30 00:01:24,760 --> 00:01:28,040 Speaker 5: The bacon wrapped I actually my best friend growing up 31 00:01:28,080 --> 00:01:31,320 Speaker 5: in high school, her grandmother used to have the concession 32 00:01:31,360 --> 00:01:34,040 Speaker 5: stand at the Bickles and Laredo, so we used to 33 00:01:34,080 --> 00:01:37,280 Speaker 5: always go and get the bacon wrap, bacon wrapped and 34 00:01:37,319 --> 00:01:38,080 Speaker 5: just get all of the sea. 35 00:01:38,480 --> 00:01:43,360 Speaker 1: I only had bacon wrap in college outside of clubs. 36 00:01:43,480 --> 00:01:46,679 Speaker 1: So you'd stumble out at two am and you would 37 00:01:46,720 --> 00:01:50,880 Speaker 1: smell the bacon and onions cooking on the little hot 38 00:01:50,920 --> 00:01:52,360 Speaker 1: dog cart, the hot dog. 39 00:01:52,240 --> 00:01:55,400 Speaker 6: Man that was there, and you we would always save 40 00:01:55,440 --> 00:01:57,559 Speaker 6: two dollars, like we would spend all our money drinking 41 00:01:57,600 --> 00:01:59,760 Speaker 6: at the club, Like save your two dollars for the 42 00:01:59,800 --> 00:02:04,000 Speaker 6: hot Like everybody saved the two dollars because just the 43 00:02:04,080 --> 00:02:06,040 Speaker 6: smell like pulled you out of the club. 44 00:02:06,560 --> 00:02:07,280 Speaker 1: It's the best. 45 00:02:07,920 --> 00:02:10,320 Speaker 3: I remember having those in. 46 00:02:10,320 --> 00:02:13,359 Speaker 5: High school because we would go to a Doloredo and 47 00:02:13,400 --> 00:02:15,560 Speaker 5: then that was what we had at the end of 48 00:02:15,560 --> 00:02:15,880 Speaker 5: the night. 49 00:02:15,960 --> 00:02:19,760 Speaker 3: Yeah, and it's and now we and yeah, the smell 50 00:02:19,880 --> 00:02:23,000 Speaker 3: is just you see the smoke and it's just in tom. 51 00:02:23,280 --> 00:02:25,400 Speaker 1: Bacon, the wrapping of the bacon. 52 00:02:26,080 --> 00:02:27,160 Speaker 3: Where did that come from? 53 00:02:27,280 --> 00:02:28,520 Speaker 1: Is that just a Mexican thing? 54 00:02:28,800 --> 00:02:29,840 Speaker 3: That is a Mexican thing. 55 00:02:29,880 --> 00:02:30,400 Speaker 1: We added that. 56 00:02:30,520 --> 00:02:34,200 Speaker 5: We added that that is our contribution to the all 57 00:02:34,240 --> 00:02:37,840 Speaker 5: American hot dog, which now is a big part of 58 00:02:38,120 --> 00:02:42,120 Speaker 5: la culture, la street culture. So you could say that 59 00:02:42,200 --> 00:02:45,359 Speaker 5: it's a little bit from here from there, but Mexico 60 00:02:45,480 --> 00:02:46,760 Speaker 5: is the one that added it. 61 00:02:46,840 --> 00:02:50,079 Speaker 1: Hot dogs became famous in Mexico because of bullfighting. 62 00:02:50,120 --> 00:02:54,040 Speaker 5: Well originally they believe. It's one of those things that 63 00:02:54,080 --> 00:02:57,400 Speaker 5: it's hard to pinpoint exactly when, but there is a 64 00:02:57,440 --> 00:03:02,200 Speaker 5: theory that a group of an American entrepreneurs, because hot 65 00:03:02,200 --> 00:03:05,400 Speaker 5: dogs was just successful in the US, they introduced them 66 00:03:05,520 --> 00:03:08,560 Speaker 5: to both fighting ring in Mexico City in nineteen forty 67 00:03:08,600 --> 00:03:11,919 Speaker 5: five and they were selling them as with a labeled perroscalientes, 68 00:03:12,080 --> 00:03:13,640 Speaker 5: so they had a thing at preros calin but. 69 00:03:13,639 --> 00:03:16,320 Speaker 3: They didn't go over well oh no. And then they 70 00:03:16,320 --> 00:03:19,200 Speaker 3: were embraced in the northern states of Bajasnora and Chihuahua 71 00:03:19,320 --> 00:03:22,640 Speaker 3: that have the earliest baseball stadiums. There's another theory that 72 00:03:22,720 --> 00:03:26,720 Speaker 3: an American circus introduced the hot dog to Sonara in 73 00:03:26,800 --> 00:03:31,200 Speaker 3: the twentieth century, but rather than using just regular mustard 74 00:03:31,240 --> 00:03:33,720 Speaker 3: and ketchup like they do in the States, they started 75 00:03:33,720 --> 00:03:38,520 Speaker 3: adding piccoe, gaiyo and chile, and then eventually they were wrapped. 76 00:03:38,560 --> 00:03:41,560 Speaker 1: But that's my kind of hot dog that I make 77 00:03:41,600 --> 00:03:47,760 Speaker 1: today because of Pepe. Is this like chile bacon, jalepeno 78 00:03:48,320 --> 00:03:50,680 Speaker 1: salsa with ketchup and mustards. So it must be like that. 79 00:03:50,760 --> 00:03:53,400 Speaker 1: The sonora and hot dog made its way throughout all 80 00:03:53,640 --> 00:03:57,120 Speaker 1: Mexico because that's the one that Peppe educated me about. 81 00:03:57,160 --> 00:03:58,720 Speaker 1: And now that's the only way I eat a hot 82 00:03:58,720 --> 00:04:02,840 Speaker 1: dog is with this cheese concoction on top of it. 83 00:04:03,480 --> 00:04:06,000 Speaker 1: I can't wait, I can't wait. But I don't wrap 84 00:04:06,040 --> 00:04:07,560 Speaker 1: it in bee. I don't wrap it in beef. And 85 00:04:07,600 --> 00:04:11,000 Speaker 1: they did, and the bread was different. In Mexico they 86 00:04:11,080 --> 00:04:11,680 Speaker 1: used the bolo. 87 00:04:11,920 --> 00:04:14,320 Speaker 3: Yes, I've never had a hot dog with me neither. 88 00:04:14,320 --> 00:04:14,920 Speaker 1: I don't think I have. 89 00:04:15,080 --> 00:04:15,160 Speaker 7: No. 90 00:04:15,280 --> 00:04:17,560 Speaker 1: I love a hot dog with brioche buns. 91 00:04:17,600 --> 00:04:19,720 Speaker 3: Oh that sounds really good. Soft. 92 00:04:19,880 --> 00:04:22,800 Speaker 5: Yeah, But then if the hot dog bun is really soft, 93 00:04:22,839 --> 00:04:24,120 Speaker 5: can it hold up to all. 94 00:04:24,040 --> 00:04:25,000 Speaker 3: Of these toppings. 95 00:04:25,200 --> 00:04:29,000 Speaker 6: I don't think it matters. I think it just goes 96 00:04:29,040 --> 00:04:31,720 Speaker 6: in my mouth. It does fall apart and it's also sweeter. 97 00:04:31,800 --> 00:04:33,880 Speaker 6: It's a brios, yeah, a little, it's a little sweeter, 98 00:04:33,920 --> 00:04:36,680 Speaker 6: but it's fun. It's a really fun it feels like 99 00:04:36,760 --> 00:04:39,039 Speaker 6: a surfaceticie hot dog. 100 00:04:39,120 --> 00:04:43,279 Speaker 3: Well just because you get to say brios, just because 101 00:04:43,279 --> 00:04:47,279 Speaker 3: you say brios eva doesn't mean it's bougie exactly. No. 102 00:04:47,279 --> 00:04:53,000 Speaker 5: Nomo is the city that started adding with so you 103 00:04:53,040 --> 00:04:56,000 Speaker 5: have a bolo, and then they added pinto beans and 104 00:04:56,160 --> 00:04:57,240 Speaker 5: mayo and avocado. 105 00:04:57,279 --> 00:05:00,920 Speaker 3: It's like this hardy, heavy duty, you know, hot dog. 106 00:05:01,720 --> 00:05:04,920 Speaker 5: And from there it spread to other urban cities, which 107 00:05:05,000 --> 00:05:07,800 Speaker 5: is how we make which is how it made its 108 00:05:07,839 --> 00:05:08,440 Speaker 5: way to La. 109 00:05:08,560 --> 00:05:10,720 Speaker 1: I feel like I've never gone to a restaurant to 110 00:05:10,760 --> 00:05:12,520 Speaker 1: get a hot dog. It's always a street vender. It's 111 00:05:12,560 --> 00:05:13,400 Speaker 1: always a street vender. 112 00:05:13,520 --> 00:05:15,640 Speaker 3: Yeah, I've never had a hot dog in a restaurant. 113 00:05:15,800 --> 00:05:19,680 Speaker 3: So this sonata on bacon wrapped delicacy made its way 114 00:05:19,880 --> 00:05:23,160 Speaker 3: to the US in the eighties or specifically, you know, 115 00:05:23,240 --> 00:05:25,400 Speaker 3: to different cities urban cities in the US in the 116 00:05:25,480 --> 00:05:28,760 Speaker 3: nineteen eighties, and it was embraced by street vendors. 117 00:05:29,040 --> 00:05:32,560 Speaker 8: But it was difficult to get moligos, so they substituted 118 00:05:32,600 --> 00:05:33,880 Speaker 8: the hot dog bun. 119 00:05:34,360 --> 00:05:35,760 Speaker 3: And it's amazing. 120 00:05:35,839 --> 00:05:38,599 Speaker 5: I mean, I love going to the Hollywood Bowl in 121 00:05:38,720 --> 00:05:42,560 Speaker 5: LA and afterwards I always get a bacon wrapped hot dog. 122 00:05:43,120 --> 00:05:45,080 Speaker 3: And it's you. 123 00:05:45,080 --> 00:05:48,320 Speaker 5: Were talking about this inventiveness with making you know, a 124 00:05:48,360 --> 00:05:51,200 Speaker 5: hot dog with just you know, sausage. But the street 125 00:05:51,279 --> 00:05:55,880 Speaker 5: vendors they'll have a stern and put a baking sheet 126 00:05:55,920 --> 00:05:58,119 Speaker 5: over a sterno and then just cook the hot dogs 127 00:05:58,160 --> 00:06:01,280 Speaker 5: and their carts from there. And I wanted to give 128 00:06:01,279 --> 00:06:04,520 Speaker 5: a shout out to Medicaid Sanchez, who we featured in 129 00:06:04,560 --> 00:06:08,039 Speaker 5: our Street Vendors episode last season of Sammy. 130 00:06:09,040 --> 00:06:15,320 Speaker 1: She sells an amazing bacon wrap ho it's amazing, amazing, amazing. 131 00:06:15,400 --> 00:06:19,920 Speaker 1: She also has vegan ones at the Pigata District in La. Right, 132 00:06:20,080 --> 00:06:21,000 Speaker 1: she's just there on the weekend. 133 00:06:21,120 --> 00:06:24,120 Speaker 5: She's just there on the weekend, Saturdays and Sundays, Sunday, 134 00:06:24,200 --> 00:06:27,159 Speaker 5: litera it is. It is fantastic and her look, this 135 00:06:27,720 --> 00:06:29,599 Speaker 5: are out of this world. 136 00:06:29,960 --> 00:06:32,479 Speaker 1: Oh my gosh, that's so great. Are there hot dogs 137 00:06:32,520 --> 00:06:34,480 Speaker 1: in Latin America in South America? 138 00:06:34,680 --> 00:06:38,200 Speaker 5: Yeah, there are some countries like Colombia. Top them with 139 00:06:38,320 --> 00:06:41,479 Speaker 5: pineapple sauce and cra potato chips. 140 00:06:41,520 --> 00:06:42,640 Speaker 2: The crushed potato. 141 00:06:42,320 --> 00:06:43,960 Speaker 3: Chips sounds amazing. 142 00:06:44,040 --> 00:06:44,840 Speaker 1: That sounds that right. 143 00:06:45,360 --> 00:06:48,320 Speaker 3: Pineapple I have to taste. I do love pineapples. 144 00:06:48,360 --> 00:06:48,920 Speaker 1: I'd have to taste. 145 00:06:48,960 --> 00:06:53,200 Speaker 6: Wait, Venezuela tops them with cabbage and carrots and onions 146 00:06:53,200 --> 00:06:53,720 Speaker 6: and strategy. 147 00:06:53,800 --> 00:06:55,040 Speaker 1: I don't know about the I don't know about the 148 00:06:55,040 --> 00:06:58,280 Speaker 1: cabbaging carrots. Guys, it's interesting. It's Venezuela. I gotta ask 149 00:06:58,320 --> 00:06:59,760 Speaker 1: Wilma Rolderama he does that. 150 00:07:00,560 --> 00:07:03,520 Speaker 5: See he doesn't make them. 151 00:07:03,520 --> 00:07:06,400 Speaker 3: Brazilians added ground beef, corn and carrot. 152 00:07:06,520 --> 00:07:08,680 Speaker 1: Well, that just sounds like like a chilli pie. 153 00:07:08,920 --> 00:07:10,560 Speaker 3: Oh yeah, we're also like it too. 154 00:07:11,280 --> 00:07:14,720 Speaker 1: That now that's now, that's just a whole different dish. Okay, 155 00:07:15,040 --> 00:07:20,160 Speaker 1: brazil We wait. Guatemalans they call them schucos and they 156 00:07:20,200 --> 00:07:24,200 Speaker 1: have traditional ketchup mustard and mayo. But then they put 157 00:07:24,320 --> 00:07:27,920 Speaker 1: coal slaw and this cheata moore, which is a roasted 158 00:07:27,920 --> 00:07:30,840 Speaker 1: tomato sauce, and avocados. I'm not mad at this one. 159 00:07:30,920 --> 00:07:33,960 Speaker 5: Yeah, it sounds interesting. I'm curious about the roasted tomato sauce. 160 00:07:35,240 --> 00:07:38,440 Speaker 5: Argentina calls them chty ban like toty son ban, and. 161 00:07:38,440 --> 00:07:42,440 Speaker 1: They, of course they do. Argentina. 162 00:07:43,000 --> 00:07:44,440 Speaker 3: That sounds so good. 163 00:07:45,240 --> 00:07:47,920 Speaker 6: When we come back, I am cooking Betha's favorite hot 164 00:07:47,960 --> 00:07:51,720 Speaker 6: dog inspired by his favorite hot dog cart in Mexico 165 00:07:51,760 --> 00:07:53,440 Speaker 6: City called hot Dogs Glan. 166 00:07:53,600 --> 00:07:55,960 Speaker 3: I can't wait, so stay with us, hungry for history. 167 00:07:56,000 --> 00:07:56,880 Speaker 1: We'll be right back. 168 00:08:01,600 --> 00:08:04,840 Speaker 6: So we are in the kitchen making hot dogs Galan, 169 00:08:05,040 --> 00:08:08,520 Speaker 6: which is named after this hot dog cart in Mexico 170 00:08:08,600 --> 00:08:11,880 Speaker 6: City that was super famous when Pepe was young. I 171 00:08:11,920 --> 00:08:14,280 Speaker 6: think it's still around. I can't remember what he told me. 172 00:08:14,920 --> 00:08:17,200 Speaker 6: And they would come out of the clubs at night 173 00:08:17,280 --> 00:08:20,080 Speaker 6: and this guy would be there of making the hot 174 00:08:20,080 --> 00:08:23,000 Speaker 6: dogs goal on which is it was his own sauce, 175 00:08:23,120 --> 00:08:28,360 Speaker 6: like nobody made it like him. But it's just onions, jalapennos, 176 00:08:28,640 --> 00:08:33,359 Speaker 6: crispy bacon, mustard ketchup and. 177 00:08:33,040 --> 00:08:36,160 Speaker 1: I'm missing something and cheese. Oh and tomatoes, that's what 178 00:08:36,240 --> 00:08:39,199 Speaker 1: I was like, I'm missing something, okay and tomatoes. 179 00:08:39,640 --> 00:08:41,200 Speaker 6: He told me what was in it, and I go 180 00:08:41,559 --> 00:08:44,840 Speaker 6: I could probably make that, and then I tried it. 181 00:08:45,120 --> 00:08:46,600 Speaker 6: He nailed it, and I nailed. 182 00:08:46,280 --> 00:08:48,600 Speaker 1: It, and it was like, this is it? You did 183 00:08:48,640 --> 00:08:50,840 Speaker 1: it because you know it's like I don't know it 184 00:08:50,880 --> 00:08:52,280 Speaker 1: has this this in it. 185 00:08:52,320 --> 00:08:55,240 Speaker 6: And I was like, well, thanks, that's helpful, so this 186 00:08:55,400 --> 00:08:59,120 Speaker 6: might be not exact. I already cooked the bacon. I 187 00:08:59,160 --> 00:09:00,880 Speaker 6: just need you to chop it into tiny. 188 00:09:00,600 --> 00:09:05,120 Speaker 5: Pieces, okay, and it's extra like yeah, just really tiny, 189 00:09:05,240 --> 00:09:05,760 Speaker 5: like not. 190 00:09:05,720 --> 00:09:08,959 Speaker 1: By but not big like bacon bits. Okay. And I'm 191 00:09:09,000 --> 00:09:13,600 Speaker 1: gonna chop an onion, so I like to throw the 192 00:09:13,640 --> 00:09:18,079 Speaker 1: onions and tomato in burst, so it starts like cooking down. 193 00:09:18,400 --> 00:09:21,600 Speaker 5: Oh you cook a tomato in the onion yeah, oh okay, 194 00:09:21,760 --> 00:09:24,520 Speaker 5: so it's not a po there, it's like a sauce. 195 00:09:24,559 --> 00:09:25,600 Speaker 2: It's a warm sauce. 196 00:09:25,960 --> 00:09:26,240 Speaker 1: Yeah. 197 00:09:26,280 --> 00:09:27,840 Speaker 6: But I guess this is Peak with a gyle because 198 00:09:27,840 --> 00:09:33,559 Speaker 6: it's jalapenio, onion and tomato well cooked but cooked sign that. 199 00:09:33,840 --> 00:09:37,160 Speaker 6: So because I fried that bacon earlier, I'm gonna use 200 00:09:37,200 --> 00:09:42,080 Speaker 6: the bacon grease as my base as one would. 201 00:09:42,280 --> 00:09:42,400 Speaker 7: Right. 202 00:09:42,800 --> 00:09:44,920 Speaker 5: Yeah, it's the best kind of fat because it has 203 00:09:44,960 --> 00:09:45,560 Speaker 5: all the flavor. 204 00:09:45,720 --> 00:09:45,920 Speaker 1: Yeah. 205 00:09:45,960 --> 00:09:49,760 Speaker 6: And then when you diced up these tomatoes both yeah, right, 206 00:09:49,960 --> 00:09:52,200 Speaker 6: it kind of gets cooked down, so it doesn't need 207 00:09:52,240 --> 00:09:53,760 Speaker 6: to be as precise as Peak. 208 00:09:53,600 --> 00:09:54,040 Speaker 7: With the guy. 209 00:09:54,040 --> 00:09:54,599 Speaker 1: Okay. 210 00:09:55,480 --> 00:09:58,080 Speaker 6: I try to do like right now, I'm doing half 211 00:09:58,120 --> 00:10:01,200 Speaker 6: an onion and to eat tomatoes, I would make it 212 00:10:01,240 --> 00:10:04,280 Speaker 6: more tomato we normally, but I only have three tomatoes. 213 00:10:04,440 --> 00:10:06,240 Speaker 2: Okay for those people that might not. 214 00:10:06,320 --> 00:10:12,160 Speaker 5: Now galan means hands hand, but like like a hot guy, 215 00:10:12,280 --> 00:10:13,360 Speaker 5: like a super hot guy. 216 00:10:13,440 --> 00:10:16,240 Speaker 6: Yeah, like wow, he's a galan, Like he's a heart throb, 217 00:10:16,400 --> 00:10:17,240 Speaker 6: heart throb. 218 00:10:17,440 --> 00:10:17,680 Speaker 1: Yeah. 219 00:10:18,920 --> 00:10:21,920 Speaker 6: Oh, this already smells good, just for the bacon grease 220 00:10:22,600 --> 00:10:23,320 Speaker 6: and with the juice. 221 00:10:23,640 --> 00:10:26,200 Speaker 1: Okay, yeah, give me that juice. 222 00:10:26,559 --> 00:10:29,560 Speaker 6: We're gonna use some canned holapennios and we're gonna these 223 00:10:29,559 --> 00:10:32,720 Speaker 6: you want to dice up pretty pretty small, okay, I'd 224 00:10:32,800 --> 00:10:34,000 Speaker 6: like to get the slight. 225 00:10:33,840 --> 00:10:37,079 Speaker 2: The yeah, but not the little rings, like. 226 00:10:37,120 --> 00:10:38,920 Speaker 1: The rings because they're easier to chop up. 227 00:10:39,160 --> 00:10:41,679 Speaker 8: Oh I see, Okay, I don't know why, but like. 228 00:10:41,360 --> 00:10:45,280 Speaker 1: Like not your halopenios. Yes. So we're gonna use two 229 00:10:46,000 --> 00:10:46,920 Speaker 1: seven ounce cans. 230 00:10:47,000 --> 00:10:48,840 Speaker 3: Oh my gosh, this smells so good. 231 00:10:48,960 --> 00:10:51,040 Speaker 1: Actually, I'm gonna probably do let's do a can and 232 00:10:51,040 --> 00:10:51,760 Speaker 1: a half. 233 00:10:51,920 --> 00:10:54,600 Speaker 6: Because you know, you never know how spicy you're how 234 00:10:54,640 --> 00:10:56,200 Speaker 6: are they is super spicy? 235 00:10:57,000 --> 00:10:57,800 Speaker 2: I love spicy? 236 00:10:57,880 --> 00:10:59,000 Speaker 1: I do too. Sorry. 237 00:10:59,000 --> 00:11:02,319 Speaker 6: In the meantime, I'm gonna oil are I'm gonna boil 238 00:11:02,520 --> 00:11:04,679 Speaker 6: our wieners so they're not grilled. 239 00:11:04,920 --> 00:11:08,120 Speaker 1: They are, but I boil them then grill them off. 240 00:11:09,000 --> 00:11:12,480 Speaker 2: Hebrew Hebrew national is this good? 241 00:11:12,880 --> 00:11:18,040 Speaker 6: So I'm using Hebrew National Kosher beef francs. 242 00:11:18,360 --> 00:11:19,840 Speaker 2: Okay, so you how many putting in there for. 243 00:11:20,040 --> 00:11:22,160 Speaker 1: We're putting in four for us because it's just for us. 244 00:11:22,200 --> 00:11:25,720 Speaker 1: But you know, let me sure this is cooking down. 245 00:11:28,440 --> 00:11:29,520 Speaker 2: Let me see what it looks like. 246 00:11:30,000 --> 00:11:31,600 Speaker 1: It's just cooking down. Okay. 247 00:11:31,679 --> 00:11:35,520 Speaker 5: So it's just basically tomato onion cooking and bacon grease, 248 00:11:35,640 --> 00:11:38,920 Speaker 5: and they're getting really nice and saucy. And I'm gonna 249 00:11:38,920 --> 00:11:44,480 Speaker 5: add the can and a half of diceds pickled capenos. 250 00:11:44,040 --> 00:11:45,800 Speaker 1: Pickled penos, and again. 251 00:11:45,880 --> 00:11:50,720 Speaker 6: Depending on your spe on desire, hot spicy, depending on 252 00:11:50,720 --> 00:11:52,880 Speaker 6: how spicy, how pekan they. 253 00:11:52,720 --> 00:11:54,000 Speaker 1: How pekan they you want it. 254 00:11:54,160 --> 00:11:57,880 Speaker 6: The bacon and cheese come in at the end, okay, 255 00:11:58,280 --> 00:12:00,640 Speaker 6: because once you put the cheese in, actually, if it's 256 00:12:00,720 --> 00:12:05,840 Speaker 6: this processed stuff, you know, craft and forestyle Mexican cheese, Like, 257 00:12:05,880 --> 00:12:08,600 Speaker 6: if it's this, there's a lot of stuff in these, 258 00:12:08,880 --> 00:12:13,600 Speaker 6: so once you heat it after a while, it'll become stiff. 259 00:12:15,080 --> 00:12:18,360 Speaker 6: So you want to add your cheese last and then 260 00:12:18,400 --> 00:12:21,680 Speaker 6: serve it, okay, on your hot dog, because if not, 261 00:12:21,800 --> 00:12:23,720 Speaker 6: if you put all the cheese and then it just 262 00:12:23,720 --> 00:12:25,040 Speaker 6: sits there, it kind of. 263 00:12:25,080 --> 00:12:28,200 Speaker 1: Starts to harden, which tells you what's in here? 264 00:12:28,280 --> 00:12:31,480 Speaker 2: Oh, I know, gosh, look at it, because. 265 00:12:32,679 --> 00:12:35,600 Speaker 6: Maybe maybe stop showing me that even what's in the 266 00:12:35,640 --> 00:12:38,360 Speaker 6: cheese you're gonna put I mean, I wonder what's I 267 00:12:38,400 --> 00:12:39,200 Speaker 6: wonder what he puts in? 268 00:12:39,440 --> 00:12:42,160 Speaker 5: Probably the same. No, it's probably is it that kind 269 00:12:42,160 --> 00:12:44,200 Speaker 5: of cheese. I mean it's probably better. 270 00:12:45,320 --> 00:12:50,080 Speaker 1: I'm saying, well, has he doesn't know anything. 271 00:12:51,520 --> 00:12:54,480 Speaker 2: Come on, he's just happy that you're making He's just happy. 272 00:12:54,679 --> 00:12:58,840 Speaker 4: I learned it on my own without even tasting it. 273 00:12:58,960 --> 00:13:01,600 Speaker 1: With never tasting it my life. So I'm gonna add 274 00:13:01,679 --> 00:13:02,680 Speaker 1: mustard and ketchup. 275 00:13:02,720 --> 00:13:05,480 Speaker 2: What Yeah, you add the mustard ketchup to the to 276 00:13:05,600 --> 00:13:06,160 Speaker 2: the sauce. 277 00:13:06,360 --> 00:13:09,640 Speaker 5: Interesting, I would have never in a milliona yere instead 278 00:13:09,679 --> 00:13:10,160 Speaker 5: of doing this. 279 00:13:10,679 --> 00:13:14,280 Speaker 6: Yes, I use yellow mustard. It should be yellow mustard. 280 00:13:15,120 --> 00:13:17,280 Speaker 6: And a lot of times I use waterburger ketchup. 281 00:13:17,600 --> 00:13:21,840 Speaker 1: Okay, so it's spicy. Yeah, waterburger ketchup has the spicy ketchup. 282 00:13:21,920 --> 00:13:23,280 Speaker 6: So then I mix it and then I kind of 283 00:13:23,280 --> 00:13:25,080 Speaker 6: taste like, Ooh, I put too much mustard, and then 284 00:13:25,120 --> 00:13:26,720 Speaker 6: I put more ketchup where I go, oh it needs 285 00:13:26,720 --> 00:13:28,679 Speaker 6: more ketchup or more more whatever? 286 00:13:29,280 --> 00:13:31,800 Speaker 5: Wait, how did you figure out that it had mustard 287 00:13:31,800 --> 00:13:32,200 Speaker 5: and ketchup. 288 00:13:32,280 --> 00:13:33,719 Speaker 2: No, if it's me, oh he told it. 289 00:13:33,760 --> 00:13:36,240 Speaker 3: Okay, that looks so good. 290 00:13:36,240 --> 00:13:36,680 Speaker 6: Good. 291 00:13:37,000 --> 00:13:38,560 Speaker 1: I feel like it's a little too mustardy. 292 00:13:39,160 --> 00:13:41,720 Speaker 6: You don't want it too sweet either, because the onions 293 00:13:41,760 --> 00:13:42,760 Speaker 6: give a little sweetness. 294 00:13:42,960 --> 00:13:44,040 Speaker 2: I love ketchup and mustard. 295 00:13:44,160 --> 00:13:46,560 Speaker 1: So I'm gonna turn this down really low. Okay, and 296 00:13:46,640 --> 00:13:47,560 Speaker 1: just let that sit there. 297 00:13:47,760 --> 00:13:49,520 Speaker 2: And what consistency are you looking for? 298 00:13:49,960 --> 00:13:51,760 Speaker 6: Like a sauce that you're gonna pour over. Once we 299 00:13:51,800 --> 00:13:53,600 Speaker 6: put the cheese, it'll harden up. Like I said, you 300 00:13:53,600 --> 00:13:55,120 Speaker 6: put the cheese and it kind of stiffens up. 301 00:13:55,160 --> 00:13:56,679 Speaker 1: So okay, when you put it on your hot dog, 302 00:13:56,920 --> 00:13:59,960 Speaker 1: it doesn't move, it's kind of it just stays in place. 303 00:14:00,240 --> 00:14:03,600 Speaker 2: Okay, So let's that looks so. 304 00:14:03,760 --> 00:14:06,240 Speaker 6: Let's let that quick a little bit, and then our 305 00:14:06,480 --> 00:14:08,880 Speaker 6: boil or our hot dogs are boiling, and let's put the. 306 00:14:09,240 --> 00:14:10,880 Speaker 2: So how long do you boil the hot dogs? 307 00:14:11,160 --> 00:14:11,360 Speaker 1: Five? 308 00:14:11,400 --> 00:14:12,040 Speaker 3: Five minutes? 309 00:14:12,200 --> 00:14:15,040 Speaker 1: Yeah? Okay, all right, let's put our buns in the oven. 310 00:14:17,400 --> 00:14:19,840 Speaker 1: Buns go in the oven. While we're waiting for the buns, 311 00:14:19,840 --> 00:14:21,040 Speaker 1: I'm gonna make us a prosecco. 312 00:14:21,360 --> 00:14:23,160 Speaker 2: Oh even just pulled out the prosecco. 313 00:14:23,480 --> 00:14:27,200 Speaker 1: I did, But let me tell you this is my 314 00:14:27,400 --> 00:14:32,400 Speaker 1: This is I'm Mexican Martha Stewart because I always have 315 00:14:33,000 --> 00:14:35,640 Speaker 1: prosecco in the fridge and I always have my orange 316 00:14:35,720 --> 00:14:40,040 Speaker 1: juice rose shaped ice cube. That's beautiful and it's so pretty. 317 00:14:40,040 --> 00:14:41,480 Speaker 2: But I mean, this is like you're ready for a 318 00:14:41,520 --> 00:14:42,320 Speaker 2: party anytime. 319 00:14:42,560 --> 00:14:46,240 Speaker 1: I'm a walking party. I'm just Stewart. 320 00:14:46,360 --> 00:14:48,640 Speaker 2: I'm the Texican, Mexican Martha Stewart. 321 00:14:49,000 --> 00:14:53,160 Speaker 1: I love it, Like, don't don't catch me without orange 322 00:14:53,200 --> 00:14:53,800 Speaker 1: ice cubes. 323 00:14:53,840 --> 00:14:56,760 Speaker 2: Guys, It's beautiful. If I feel so special. 324 00:14:56,440 --> 00:14:56,800 Speaker 1: It is. 325 00:14:56,960 --> 00:15:00,880 Speaker 6: It does make me feel fancy. Yeah, I I feel fancy, 326 00:15:01,880 --> 00:15:03,600 Speaker 6: I said, look, and then it's so pretty when you 327 00:15:03,600 --> 00:15:08,200 Speaker 6: pour it, it just makes you drink so pretty. 328 00:15:08,440 --> 00:15:12,520 Speaker 5: Takes evai thank you? 329 00:15:12,680 --> 00:15:14,960 Speaker 1: Like why are they having perscco without dogs? 330 00:15:15,000 --> 00:15:17,560 Speaker 6: So I usually would now take these on the grill 331 00:15:17,600 --> 00:15:20,440 Speaker 6: and just should get some marks on them. Okay, we 332 00:15:20,480 --> 00:15:22,360 Speaker 6: don't need to do that, but you know what, that's 333 00:15:22,400 --> 00:15:24,280 Speaker 6: a good question. I boil till they pop, then I 334 00:15:24,280 --> 00:15:27,160 Speaker 6: know they're like really okay, I never trust like even 335 00:15:27,200 --> 00:15:31,720 Speaker 6: ready to ready to eat shrimp or hot dogs or 336 00:15:31,840 --> 00:15:33,600 Speaker 6: I'm just like I don't know, I'm gonna cook this 337 00:15:33,680 --> 00:15:35,960 Speaker 6: again just in Yeah, Oh my gosh. 338 00:15:36,000 --> 00:15:37,760 Speaker 1: See look the buns don't take a long time. 339 00:15:37,840 --> 00:15:40,760 Speaker 6: They literally took like four minutes because you don't want 340 00:15:40,760 --> 00:15:41,160 Speaker 6: to burn them. 341 00:15:41,200 --> 00:15:43,520 Speaker 1: Okay, you're gonna pour while I stir. 342 00:15:44,200 --> 00:15:46,040 Speaker 5: Oh so you mix it. I see what you're saying. 343 00:15:46,040 --> 00:15:48,120 Speaker 5: Now you mix it into the suck for it. 344 00:15:48,160 --> 00:15:51,800 Speaker 1: Tell me why that's good? And again you can do 345 00:15:51,880 --> 00:15:54,800 Speaker 1: this to your consistency and your liking. But see, look 346 00:15:54,920 --> 00:15:55,360 Speaker 1: that's the. 347 00:15:55,360 --> 00:16:01,680 Speaker 7: Sauce that Oh my god, okay. 348 00:16:00,080 --> 00:16:03,360 Speaker 1: Makeup artist along just walked in. But that's it. That's good. Okay, 349 00:16:03,400 --> 00:16:05,920 Speaker 1: that's enough cheese. Now get the bacon. Cheese. 350 00:16:06,160 --> 00:16:07,600 Speaker 2: Oh so in the bacon. 351 00:16:07,640 --> 00:16:11,160 Speaker 6: Okay, okay, so we just added the cheese and our sauce, 352 00:16:11,600 --> 00:16:13,080 Speaker 6: and now you're gonna add your bacon. 353 00:16:13,240 --> 00:16:15,760 Speaker 3: Oh my god, that looks amazing. 354 00:16:15,960 --> 00:16:16,800 Speaker 1: And there you go. 355 00:16:18,840 --> 00:16:20,680 Speaker 6: So you want to just sit for a couple of 356 00:16:20,720 --> 00:16:22,640 Speaker 6: minutes just to let the cheese really melt. 357 00:16:23,160 --> 00:16:26,480 Speaker 1: That's it. So let's get our own our dogs in 358 00:16:26,560 --> 00:16:29,040 Speaker 1: the bun. See how toasts you that little toasted? You 359 00:16:29,080 --> 00:16:32,000 Speaker 1: want it a little a little crunchy there. 360 00:16:32,280 --> 00:16:34,120 Speaker 2: I love a nice and toasty bug. 361 00:16:34,280 --> 00:16:42,200 Speaker 1: So this is the sauce. Oh my gosh, my husband's 362 00:16:42,200 --> 00:16:45,440 Speaker 1: gonna die. Yep, let me look at that. The other 363 00:16:45,720 --> 00:16:48,360 Speaker 1: thing I love about this hot dog's goal on sauce. 364 00:16:48,480 --> 00:16:50,280 Speaker 6: You can put it on hot dogs, you can put 365 00:16:50,320 --> 00:16:53,400 Speaker 6: on a hamburger, you can put it on eggs, you 366 00:16:53,440 --> 00:16:55,960 Speaker 6: can put it on like it's just a great. 367 00:16:55,760 --> 00:17:01,320 Speaker 1: Spicy, versatile sauce. To look at that bund's perfectly toasted. 368 00:17:03,200 --> 00:17:08,280 Speaker 5: This is amazing, Yeah, like amazing, Holy shit. I can 369 00:17:08,320 --> 00:17:10,639 Speaker 5: taste the crunch of the bacon. 370 00:17:10,960 --> 00:17:11,479 Speaker 1: The bacon. 371 00:17:11,600 --> 00:17:12,920 Speaker 2: The texture of the bacon is. 372 00:17:13,160 --> 00:17:15,960 Speaker 1: Because you like the bacon raft, which I find sometimes 373 00:17:16,359 --> 00:17:20,600 Speaker 1: too soft. That's my son, he's gonna want some. I 374 00:17:20,640 --> 00:17:22,760 Speaker 1: find some as a bacon wrap is too soft, and 375 00:17:22,760 --> 00:17:24,560 Speaker 1: when you take a bite, like the whole thing's coming 376 00:17:24,600 --> 00:17:26,240 Speaker 1: out and you're kind of fighting with the bacon. 377 00:17:26,280 --> 00:17:28,199 Speaker 6: When you chop it up like this, I actually like it, 378 00:17:28,240 --> 00:17:29,639 Speaker 6: super crispy like bacon bits. 379 00:17:31,440 --> 00:17:32,440 Speaker 1: I think I like this better. 380 00:17:32,680 --> 00:17:40,800 Speaker 7: Yeah, cheers to season two. The one'd he married you? 381 00:17:41,160 --> 00:17:42,679 Speaker 7: I know I would marry you. 382 00:17:42,760 --> 00:17:48,399 Speaker 1: I'm a pretty good catch. Don't go anywhere hungry for 383 00:17:48,480 --> 00:17:56,280 Speaker 1: history will be right back after the break. This is 384 00:17:56,320 --> 00:17:59,280 Speaker 1: something I've always wanted to a win who thought of 385 00:17:59,440 --> 00:18:04,000 Speaker 1: sausage just in general, the concept of like stuffing intestines 386 00:18:04,840 --> 00:18:05,439 Speaker 1: with stuff. 387 00:18:05,560 --> 00:18:06,080 Speaker 3: It's weird. 388 00:18:06,400 --> 00:18:07,359 Speaker 1: It's so weird. 389 00:18:07,400 --> 00:18:09,399 Speaker 3: It's a weird thing, but it also makes sense. 390 00:18:09,480 --> 00:18:10,280 Speaker 1: Is it from Germany? 391 00:18:10,560 --> 00:18:12,840 Speaker 3: Well no, no, actually it goes for a spot. We 392 00:18:12,880 --> 00:18:14,919 Speaker 3: don't really know exactly, but there's a mention of blood 393 00:18:14,920 --> 00:18:17,440 Speaker 3: sausage in Homer's Odyssey that dates back to the ninth 394 00:18:17,440 --> 00:18:23,919 Speaker 3: century BC BC. Before Jesus there. 395 00:18:23,800 --> 00:18:29,920 Speaker 1: Was hot dogs. Well, well, I don't know. 396 00:18:30,000 --> 00:18:33,480 Speaker 9: We can call it American now, No, no, everything comes 397 00:18:33,480 --> 00:18:37,920 Speaker 9: from somewhere else, right, But in the first century, Guias, 398 00:18:38,000 --> 00:18:42,040 Speaker 9: the cook of Roman emperor Nero, who loved food and was. 399 00:18:42,000 --> 00:18:44,640 Speaker 3: This crazy guy at the time, it was a custom 400 00:18:45,040 --> 00:18:49,360 Speaker 3: to starve pigs for one week to cleanse it before cooking. 401 00:18:50,000 --> 00:18:54,600 Speaker 5: And the story is that one day Guias thought this, 402 00:18:54,600 --> 00:18:56,840 Speaker 5: this pig isn't ready whatever. 403 00:18:57,119 --> 00:18:59,400 Speaker 3: It was already cooked. So they cut the roasted pig 404 00:18:59,440 --> 00:19:03,359 Speaker 3: open and the intestine was perfectly clean. 405 00:19:04,200 --> 00:19:08,680 Speaker 5: And so he got the idea of getting meat, ground 406 00:19:08,760 --> 00:19:12,160 Speaker 5: meat and spices and stuffing it and making links. 407 00:19:12,600 --> 00:19:15,200 Speaker 3: And that is the first sauce sauce. 408 00:19:15,240 --> 00:19:18,760 Speaker 1: It that sounds so odd to me that somebody goes, 409 00:19:19,080 --> 00:19:21,199 Speaker 1: this is a good idea, that sounds almost like on 410 00:19:23,000 --> 00:19:23,880 Speaker 1: serial killery. 411 00:19:24,880 --> 00:19:25,879 Speaker 3: Okay, it was a little weird. 412 00:19:26,640 --> 00:19:27,800 Speaker 5: It is a little weird, but at the same time 413 00:19:27,800 --> 00:19:30,199 Speaker 5: it makes sense talk about being resourceful. It's like, oh 414 00:19:30,240 --> 00:19:34,080 Speaker 5: wait a minute, we could take this natural. You know, 415 00:19:34,240 --> 00:19:37,080 Speaker 5: it's a piece of an intestine, and it makes sense 416 00:19:37,119 --> 00:19:40,399 Speaker 5: that they would, you know, fill it, but meet just. 417 00:19:40,440 --> 00:19:43,160 Speaker 1: From like Spain and you take off that part. Yeah, 418 00:19:43,840 --> 00:19:46,440 Speaker 1: you can eat it, or we're supposed to not eat it. 419 00:19:46,520 --> 00:19:48,959 Speaker 3: Well, I think it depends because sometimes it's natural and 420 00:19:49,000 --> 00:19:51,240 Speaker 3: sometimes it's made out of you know, cellulose. 421 00:19:51,560 --> 00:19:54,680 Speaker 1: So sometimes it's natural intestine and sometimes it's. 422 00:19:54,480 --> 00:19:57,120 Speaker 8: Fake and sometimes I don't know if cellulose is fake. 423 00:19:57,160 --> 00:19:59,960 Speaker 8: I think that it's all edible, right, it must be edible. 424 00:20:00,119 --> 00:20:04,040 Speaker 6: I'm eating it, yeah, I'm eating the hot dog. 425 00:20:04,560 --> 00:20:04,840 Speaker 1: Yeah. 426 00:20:04,960 --> 00:20:09,800 Speaker 3: So it's basically ground meats with spices, beef, poultry, ooh, 427 00:20:09,880 --> 00:20:11,760 Speaker 3: gamy meat. I bet you venison. 428 00:20:11,800 --> 00:20:14,639 Speaker 1: I've had venison, turney sun. It's delicious. Oh yeah. And 429 00:20:14,680 --> 00:20:17,520 Speaker 1: then what is where's the word sausage come from? 430 00:20:17,840 --> 00:20:21,320 Speaker 3: It derives from the Latin san sous, which means salted 431 00:20:22,119 --> 00:20:25,280 Speaker 3: or preserved by salting. Wait, sorry, that was in Rome, 432 00:20:25,800 --> 00:20:27,880 Speaker 3: ancient Rome, ancient ancient Rome. 433 00:20:28,480 --> 00:20:30,320 Speaker 1: And then it made its way to Germany. 434 00:20:30,440 --> 00:20:32,080 Speaker 3: It made its way through Europe and then it made 435 00:20:32,119 --> 00:20:32,919 Speaker 3: its way to Germany. 436 00:20:33,000 --> 00:20:37,680 Speaker 5: Okay, Frankfurt in Germany claims to have invented the Frankfurt 437 00:20:37,880 --> 00:20:41,919 Speaker 5: around fourteen eighty five, and Vienna says to be the 438 00:20:41,920 --> 00:20:46,240 Speaker 5: true originators of the wiener worst. 439 00:20:47,119 --> 00:20:50,960 Speaker 3: So these are and these were became served. 440 00:20:51,000 --> 00:20:53,320 Speaker 1: This made so much sense because then the German immigrants 441 00:20:53,320 --> 00:20:53,720 Speaker 1: went to New. 442 00:20:53,720 --> 00:20:57,200 Speaker 6: York or exactly New York exactly, they were the first 443 00:20:57,240 --> 00:21:01,400 Speaker 6: to sell wieners and sour kraut and milk rolls from 444 00:21:01,480 --> 00:21:04,400 Speaker 6: street carts in the eighteen sixties, and oh my god, 445 00:21:04,400 --> 00:21:07,320 Speaker 6: around the same time, in Saint Louis, a German immigrant 446 00:21:07,359 --> 00:21:10,359 Speaker 6: sold sausages that were so hot they came with white 447 00:21:10,359 --> 00:21:14,080 Speaker 6: gloves so customers wouldn't burn their hands. But his wife 448 00:21:14,119 --> 00:21:16,399 Speaker 6: had the idea, because they were so hot, we should 449 00:21:16,440 --> 00:21:19,439 Speaker 6: put the hot dog in a split bun. And his 450 00:21:19,520 --> 00:21:22,919 Speaker 6: brother was a baker, so they custom made buns to 451 00:21:22,960 --> 00:21:26,879 Speaker 6: fit the sausages, and he called them red hots. Sausages 452 00:21:27,040 --> 00:21:31,119 Speaker 6: then became americoganized yee. This was in Saint Louis, Saint. 453 00:21:30,840 --> 00:21:34,160 Speaker 3: Louis in the eighteen sixties, and then they became even 454 00:21:34,280 --> 00:21:38,879 Speaker 3: more popular because of this concept of this sausage in 455 00:21:39,000 --> 00:21:42,399 Speaker 3: bun was introduced at the Chicago's World's Fair in eighteen 456 00:21:42,520 --> 00:21:43,880 Speaker 3: ninety three. 457 00:21:43,880 --> 00:21:49,080 Speaker 8: So then it became more popular. Everything becomes popular at worldfairs. 458 00:21:49,280 --> 00:21:52,720 Speaker 5: This particular World's Fair, the eighteen ninety three Chicago World's Fair. 459 00:21:53,119 --> 00:21:56,119 Speaker 5: That's when Thickey lass Alsa introduced Thiqui La and. 460 00:21:56,040 --> 00:21:56,760 Speaker 3: The Chili Queens. 461 00:21:56,760 --> 00:21:59,280 Speaker 5: Remember we did the Chili Queen episode last year. The 462 00:21:59,400 --> 00:22:03,000 Speaker 5: Chili Queen brought their chili to this particular. 463 00:22:02,520 --> 00:22:05,440 Speaker 3: World was Fair. This was the World's Fair. 464 00:22:05,720 --> 00:22:06,480 Speaker 1: Yeah, to be. 465 00:22:06,480 --> 00:22:09,840 Speaker 3: Seen, you had to be You had to be in Chicago. 466 00:22:09,960 --> 00:22:10,800 Speaker 3: You had to be there. 467 00:22:11,640 --> 00:22:13,159 Speaker 1: And then wait, what about Coney Island? 468 00:22:13,280 --> 00:22:14,679 Speaker 3: Is that what does that have to do with hot 469 00:22:14,720 --> 00:22:18,240 Speaker 3: dog Coney Island? The person responsible first then taking it 470 00:22:18,280 --> 00:22:21,760 Speaker 3: a step further, was this man named Nathan Handworker. He 471 00:22:21,840 --> 00:22:25,280 Speaker 3: was a Jewish immigrant from Poland who started working at 472 00:22:25,320 --> 00:22:27,840 Speaker 3: a hot dog stand in Corney Island in nineteen fifteen. 473 00:22:28,520 --> 00:22:31,000 Speaker 3: And then he was very resourceful, he was very smart. 474 00:22:31,040 --> 00:22:33,760 Speaker 3: He ended up saving enough money to open up a 475 00:22:33,800 --> 00:22:34,960 Speaker 3: competing stand. 476 00:22:35,520 --> 00:22:38,520 Speaker 5: He charged half the amount of money for each hot dog. 477 00:22:38,760 --> 00:22:43,000 Speaker 5: He ran his competitor out of business. Competitors slash former employer. 478 00:22:42,480 --> 00:22:45,560 Speaker 3: Out of business and Nathan's famous was born. 479 00:22:45,720 --> 00:22:48,119 Speaker 1: So maybe that's a hot dog I'm talking about. 480 00:22:48,160 --> 00:22:51,720 Speaker 3: Maybe that makes sense because he has a hot dog, Brian, Yeah, yeah, 481 00:22:52,080 --> 00:22:54,440 Speaker 3: he has the Nathan's hot Dogs in Coney Island, which 482 00:22:54,440 --> 00:22:58,520 Speaker 3: are amazing. And then yes, and then you could you 483 00:22:58,560 --> 00:23:00,280 Speaker 3: could still buy them at any grocery star. 484 00:23:00,840 --> 00:23:03,720 Speaker 6: By the Great Depression, hot dogs became such an American 485 00:23:03,920 --> 00:23:05,800 Speaker 6: staple that Franklin and. 486 00:23:05,720 --> 00:23:08,359 Speaker 1: Eleanor Roosevelt would grill hot dogs at a picnic and 487 00:23:08,400 --> 00:23:11,760 Speaker 1: serve them to like visiting diplomats, like the king, like 488 00:23:11,920 --> 00:23:15,119 Speaker 1: King George of England. Yes, for seconds, and then his wife, 489 00:23:15,200 --> 00:23:17,720 Speaker 1: the Queen Elizabeth, said, how do you eat this? Yes, 490 00:23:18,200 --> 00:23:20,960 Speaker 1: it's hilarious. Why are they called hot dogs? 491 00:23:21,000 --> 00:23:22,639 Speaker 6: I know because they were hot and you had to 492 00:23:22,640 --> 00:23:24,240 Speaker 6: throw them in a bun so you don't burn your hand. 493 00:23:24,240 --> 00:23:25,679 Speaker 1: But where does the dogs come in? 494 00:23:25,840 --> 00:23:28,439 Speaker 3: The dog is a funny thing, right. So there was 495 00:23:28,520 --> 00:23:32,159 Speaker 3: this German butcher in Frankfurt, Germany. 496 00:23:32,320 --> 00:23:33,520 Speaker 1: Oh God, did he kill dogs? 497 00:23:33,640 --> 00:23:33,920 Speaker 3: No? 498 00:23:34,040 --> 00:23:35,960 Speaker 5: But he had a little hot He had a dog, 499 00:23:36,040 --> 00:23:37,720 Speaker 5: send a little Satita dog. 500 00:23:37,880 --> 00:23:41,280 Speaker 3: Oh, wien Er dog, a Wiener dog because he was 501 00:23:41,320 --> 00:23:43,320 Speaker 3: calling it dogs nd after his dog. 502 00:23:44,080 --> 00:23:47,160 Speaker 5: So eventually it became americanized and just dog because dogs 503 00:23:47,240 --> 00:23:48,399 Speaker 5: and was too difficult to say. 504 00:23:48,600 --> 00:23:51,119 Speaker 3: They're also rumors as Okay, what kind of meat is 505 00:23:51,240 --> 00:23:53,119 Speaker 3: really in this sausage? 506 00:23:53,320 --> 00:23:53,439 Speaker 1: Right? 507 00:23:53,560 --> 00:23:56,399 Speaker 5: Yeah, it's sort of questionable, but it's more of a 508 00:23:56,440 --> 00:23:57,840 Speaker 5: comic goal kind of thing. 509 00:23:58,000 --> 00:23:59,679 Speaker 3: Oh yeah, my dog. You know it looks like a 510 00:23:59,720 --> 00:24:01,159 Speaker 3: little Wiener dog. 511 00:24:01,680 --> 00:24:06,200 Speaker 1: How did it become associated with baseball in particular? Because 512 00:24:06,200 --> 00:24:08,439 Speaker 1: that's what I mean, It's like hot dog baseball. It 513 00:24:08,480 --> 00:24:09,440 Speaker 1: goes together. Yea. 514 00:24:09,480 --> 00:24:11,400 Speaker 3: Yeah, Like, I'm not a big sports fan, but I'd 515 00:24:11,440 --> 00:24:12,080 Speaker 3: love going. 516 00:24:11,880 --> 00:24:13,840 Speaker 5: To baseball game just to eat a hot dog and 517 00:24:13,880 --> 00:24:15,160 Speaker 5: have a beer and just for the comer. 518 00:24:15,280 --> 00:24:16,800 Speaker 1: I would go to a Dodger game just for the 519 00:24:16,800 --> 00:24:19,439 Speaker 1: Dodger dog and the flaming hot corner that they have. 520 00:24:20,160 --> 00:24:22,160 Speaker 1: I have to go. I have to check that out, 521 00:24:22,160 --> 00:24:23,879 Speaker 1: to check that. But yeah, so wait, how did it 522 00:24:24,280 --> 00:24:24,800 Speaker 1: end up at. 523 00:24:24,720 --> 00:24:28,600 Speaker 3: Baseball baseball stadiums? So a British merchant named Harry Stevens 524 00:24:28,760 --> 00:24:31,919 Speaker 3: is given credit for introducing hot dogs to baseball stadiums, 525 00:24:32,240 --> 00:24:34,800 Speaker 3: and the story goes that at a baseball. 526 00:24:34,359 --> 00:24:37,360 Speaker 5: Game on a cold spring day in nineteen hundred at 527 00:24:37,520 --> 00:24:40,760 Speaker 5: New York City's Polo Grounds, he placed a warm sausage 528 00:24:40,760 --> 00:24:44,400 Speaker 5: with mustard and relish inside a warm rule and they 529 00:24:44,400 --> 00:24:48,120 Speaker 5: were a hit. Sausages had been sold in roles before that, 530 00:24:48,560 --> 00:24:50,200 Speaker 5: but he had it mustard and relish. 531 00:24:50,320 --> 00:24:55,280 Speaker 3: So this was revolutionary. And this guy also is credited 532 00:24:55,320 --> 00:24:59,320 Speaker 3: with designing the baseball scorecard that is still used today, 533 00:24:59,359 --> 00:25:03,680 Speaker 3: introducing drinking of soda through a straw. He didn't invent that. 534 00:25:03,680 --> 00:25:07,360 Speaker 3: That was invented before, but he brought that to the 535 00:25:07,400 --> 00:25:09,800 Speaker 3: But the reason he said we need straws in the 536 00:25:09,840 --> 00:25:11,720 Speaker 3: stadium is so that you wouldn't miss a. 537 00:25:11,680 --> 00:25:15,840 Speaker 8: Play by the bottle blocking game exactly. And also the 538 00:25:15,840 --> 00:25:17,720 Speaker 8: hollow baseball is so born. 539 00:25:17,800 --> 00:25:22,360 Speaker 6: You're not gonna miss a part. It's not like basketball 540 00:25:22,560 --> 00:25:26,480 Speaker 6: or or hockey. Where the where's the That's so true. 541 00:25:26,520 --> 00:25:31,320 Speaker 1: Like you take beer, you're not missed the home run, buddy. 542 00:25:31,400 --> 00:25:33,520 Speaker 3: But it was the same with a hot dog. Right, 543 00:25:33,520 --> 00:25:35,720 Speaker 3: you're not eating with your knife and four you're just 544 00:25:35,760 --> 00:25:38,560 Speaker 3: taking a bite. You're not missing it. Your head doesn't 545 00:25:38,560 --> 00:25:42,879 Speaker 3: have to go down at all. He also brought peanuts 546 00:25:42,920 --> 00:25:46,359 Speaker 3: to the baseball stadium and so yeah, and he said, 547 00:25:46,440 --> 00:25:50,040 Speaker 3: I love this quote of his. If I were poetic, 548 00:25:50,320 --> 00:25:53,000 Speaker 3: I would say that one touch of the Frankfurter made 549 00:25:53,040 --> 00:25:56,439 Speaker 3: the whole world. Kin, you would find a prominent banker 550 00:25:56,480 --> 00:25:58,720 Speaker 3: eating a Frankfurter and drinking a glass of beer, and 551 00:25:58,760 --> 00:26:01,879 Speaker 3: beside him would be a truck driver doing precisely the 552 00:26:01,920 --> 00:26:05,200 Speaker 3: same thing. And he said to have sold hot dogs 553 00:26:05,200 --> 00:26:09,480 Speaker 3: from the Hudson to the Rio Grande, at concessions at 554 00:26:09,560 --> 00:26:14,760 Speaker 3: Yankee Stadium, Fenway Park, the Astrodome, and more so all 555 00:26:14,840 --> 00:26:16,080 Speaker 3: over well. 556 00:26:16,119 --> 00:26:18,840 Speaker 6: And it's funny because they said the baseball games were 557 00:26:18,880 --> 00:26:20,440 Speaker 6: usually in the middle of the afternoon, so it was 558 00:26:20,600 --> 00:26:22,560 Speaker 6: after lunch but before dinner. 559 00:26:22,960 --> 00:26:25,200 Speaker 1: So it's not quite a meal. They don't consider it 560 00:26:25,240 --> 00:26:26,719 Speaker 1: a meal, considered it as like a snack. 561 00:26:26,880 --> 00:26:29,440 Speaker 6: Yeah, although I consider them they're pretty well. Let me 562 00:26:29,440 --> 00:26:32,200 Speaker 6: tell you mine are so hardy mine or a meal? 563 00:26:32,280 --> 00:26:34,320 Speaker 6: But did you know that the Dodger dog is the 564 00:26:34,359 --> 00:26:36,320 Speaker 6: most iconic hot dog in baseball. 565 00:26:36,359 --> 00:26:38,880 Speaker 3: The Dodgers sell more hot dogs than any other team. 566 00:26:39,000 --> 00:26:42,840 Speaker 6: They sell three million hot dogs a year. So is 567 00:26:42,880 --> 00:26:44,560 Speaker 6: the Dodger dog beef pork? 568 00:26:44,720 --> 00:26:45,600 Speaker 1: What is it? 569 00:26:45,640 --> 00:26:49,239 Speaker 3: The Dodger dog is one hundred percent pork. Oh, and 570 00:26:49,280 --> 00:26:52,439 Speaker 3: then the Super Dodger Dog is one hundred percent beef. 571 00:26:52,800 --> 00:26:57,480 Speaker 10: Like the Super Super Dodger Dog soup ten inches long 572 00:26:57,600 --> 00:27:00,119 Speaker 10: a foot was too long in a regular six and 573 00:27:00,560 --> 00:27:03,359 Speaker 10: was not very special, so they had to get a 574 00:27:03,440 --> 00:27:06,000 Speaker 10: slightly longer dog than it's bun. 575 00:27:06,040 --> 00:27:10,159 Speaker 1: And I do like when the selchicia is longer than 576 00:27:10,200 --> 00:27:11,080 Speaker 1: the bun. It feels like. 577 00:27:11,080 --> 00:27:12,399 Speaker 3: You're getting more well. 578 00:27:12,400 --> 00:27:15,479 Speaker 1: And also like I feel like the current one is 579 00:27:15,800 --> 00:27:16,840 Speaker 1: it's too much bread. 580 00:27:17,040 --> 00:27:18,840 Speaker 3: Yeah, that's true, because when you get to the Internet, 581 00:27:19,000 --> 00:27:19,399 Speaker 3: I want. 582 00:27:19,240 --> 00:27:22,040 Speaker 6: A good ratio of bun to hot dog, and I 583 00:27:22,040 --> 00:27:24,800 Speaker 6: feel like the normal hot dog sizes just disappear. 584 00:27:25,000 --> 00:27:25,720 Speaker 1: That's true. 585 00:27:25,840 --> 00:27:27,440 Speaker 3: That's true. And then your last bite is just brad 586 00:27:27,520 --> 00:27:28,080 Speaker 3: like your. 587 00:27:27,960 --> 00:27:30,560 Speaker 1: First bite, and then your last bite is just bread. 588 00:27:30,359 --> 00:27:31,680 Speaker 3: And by the time you get to the last bite, 589 00:27:31,720 --> 00:27:32,399 Speaker 3: it's all soggy. 590 00:27:32,480 --> 00:27:35,080 Speaker 1: You know. Well, yeah, this is why I like a 591 00:27:35,160 --> 00:27:41,480 Speaker 1: super dog. You know what I learned. I didn't realize 592 00:27:41,480 --> 00:27:44,239 Speaker 1: how old the hot dog was. I thought Germany, and 593 00:27:44,280 --> 00:27:46,080 Speaker 1: I thought like nineteen hundreds. 594 00:27:46,200 --> 00:27:49,080 Speaker 5: I learned about Harry Stevens, this British merchant. 595 00:27:49,280 --> 00:27:51,679 Speaker 3: I never knew about him before, and I thought that 596 00:27:51,680 --> 00:27:53,080 Speaker 3: that was really interesting. 597 00:27:53,480 --> 00:27:56,960 Speaker 6: You guys, if you enjoyed hot Dog Galan, it is 598 00:27:57,040 --> 00:28:00,680 Speaker 6: in my new cookbook, which drops October two, twenty nine. 599 00:28:00,720 --> 00:28:02,880 Speaker 1: So check it out, Hop dog Glan. 600 00:28:02,920 --> 00:28:05,360 Speaker 2: It's so delicious. I can't wait for your cookbook. 601 00:28:05,680 --> 00:28:06,439 Speaker 1: Thanks for listening. 602 00:28:06,480 --> 00:28:09,560 Speaker 6: Everybody Hungry for History is a Hyphenite media production in 603 00:28:09,640 --> 00:28:12,640 Speaker 6: partnership with Iheart'smichaelpura podcast Network. 604 00:28:12,760 --> 00:28:15,600 Speaker 4: For more of your favorite shows, visit the iHeartRadio app, 605 00:28:15,760 --> 00:28:24,560 Speaker 4: Apple Podcasts, or wherever you get your podcasts.