1 00:00:01,040 --> 00:00:03,160 Speaker 1: Wait, I'm gonna will while we're waiting for the buns, 2 00:00:03,160 --> 00:00:03,760 Speaker 1: I'm gonna make. 3 00:00:03,680 --> 00:00:04,359 Speaker 2: Us a prosecco. 4 00:00:04,680 --> 00:00:06,439 Speaker 3: Oh. Even just pulled out the prosecco. 5 00:00:06,800 --> 00:00:11,120 Speaker 1: I did, like, what are they having prosecco. 6 00:00:10,760 --> 00:00:11,440 Speaker 2: With hot dogs? 7 00:00:11,600 --> 00:00:18,599 Speaker 1: Today's episode is all about the hot dog. My name 8 00:00:18,640 --> 00:00:22,880 Speaker 1: is Evil Longoria and I am my and welcome to 9 00:00:23,600 --> 00:00:27,479 Speaker 1: Hungry for History, a podcast that explores our past and 10 00:00:27,520 --> 00:00:28,520 Speaker 1: present through food. 11 00:00:28,800 --> 00:00:31,080 Speaker 4: On every episode, we'll talk about the history of some 12 00:00:31,160 --> 00:00:34,880 Speaker 4: of our favorite dishes, ingredients, and beverages from our culture. 13 00:00:35,000 --> 00:00:40,000 Speaker 1: So make yourself at home. When when people think of 14 00:00:40,040 --> 00:00:43,519 Speaker 1: the United States, they go hot dog, yeah, totally. It 15 00:00:43,600 --> 00:00:48,720 Speaker 1: is the ultimate American food. But it's not from America. 16 00:00:48,760 --> 00:00:50,519 Speaker 1: But it's not from America. We'll get into that. Ye 17 00:00:51,320 --> 00:00:54,240 Speaker 1: Do you like how dogs? I love hot dogs too. 18 00:00:54,480 --> 00:00:57,600 Speaker 1: I love hot are We're not supposed to though, Well, 19 00:00:57,600 --> 00:01:03,440 Speaker 1: it depends on the wiener. I'm just saying, Ladies saying, 20 00:01:03,560 --> 00:01:06,840 Speaker 1: I'm just saying it depends on the on the quality 21 00:01:07,040 --> 00:01:09,160 Speaker 1: of the south checha. Yeah. But I feel like in 22 00:01:09,319 --> 00:01:12,479 Speaker 1: La when you say hot dog, what do you think about? 23 00:01:12,840 --> 00:01:15,080 Speaker 1: I think of bacon wrap, hot dog, street dogs. Oh, 24 00:01:15,120 --> 00:01:16,120 Speaker 1: I think of the Dodger dog. 25 00:01:16,160 --> 00:01:19,880 Speaker 4: Because I'm sports sports person. Yeah, there's also, of course 26 00:01:19,920 --> 00:01:23,960 Speaker 4: pinks hot dogs. That's a big that's a big I agree, 27 00:01:23,959 --> 00:01:26,080 Speaker 4: but I don't like those. The bacon wrapped I actually 28 00:01:26,240 --> 00:01:29,759 Speaker 4: my best friend growing up in high school, her grandmother 29 00:01:30,240 --> 00:01:31,920 Speaker 4: used to have the concession stand. 30 00:01:31,680 --> 00:01:34,400 Speaker 5: At the Bickles and Laredo, so we used to always 31 00:01:34,400 --> 00:01:37,360 Speaker 5: go and get the bacon wrap, bacon wrapped and just 32 00:01:37,400 --> 00:01:38,360 Speaker 5: get all of the seabroo. 33 00:01:38,480 --> 00:01:43,360 Speaker 1: I only had bacon wrap in college outside of clubs. 34 00:01:43,480 --> 00:01:46,640 Speaker 1: So you'd stumble out at two am and you would 35 00:01:46,720 --> 00:01:50,880 Speaker 1: smell the bacon and onions cooking on the little hot 36 00:01:50,920 --> 00:01:53,920 Speaker 1: dog cart, the hot dog man that was there, and 37 00:01:53,960 --> 00:01:56,320 Speaker 1: you we would always save two dollars, like we would 38 00:01:56,320 --> 00:01:58,720 Speaker 1: spend all our money drinking at the club, Like save 39 00:01:58,760 --> 00:02:01,920 Speaker 1: your two dollars for the hot like everybody saved the 40 00:02:01,960 --> 00:02:05,520 Speaker 1: two dollars because just the smell like pulled you out 41 00:02:05,520 --> 00:02:10,320 Speaker 1: of the club. It's the best. I remember having those in. 42 00:02:10,280 --> 00:02:13,359 Speaker 5: High school because we would go to No Doloredo and 43 00:02:13,400 --> 00:02:15,519 Speaker 5: then that was what we had at the end of 44 00:02:15,560 --> 00:02:15,840 Speaker 5: the night. 45 00:02:15,960 --> 00:02:20,160 Speaker 4: Yeah, and it's and now, yeah, the smell is just 46 00:02:20,440 --> 00:02:22,760 Speaker 4: you see the smoke and it's just in ton. 47 00:02:23,760 --> 00:02:27,120 Speaker 1: The wrapping of the bacon. Where did that come from? 48 00:02:27,280 --> 00:02:29,800 Speaker 1: Is that just a Mexican thing? That is a Mexican thing. 49 00:02:29,840 --> 00:02:30,360 Speaker 1: We added that. 50 00:02:30,520 --> 00:02:34,160 Speaker 4: We added that that is our contribution to the all 51 00:02:34,240 --> 00:02:37,800 Speaker 4: American hot dog, which now is a big part of 52 00:02:38,080 --> 00:02:42,080 Speaker 4: la culture, la street culture. So you could say that 53 00:02:42,200 --> 00:02:45,359 Speaker 4: it's a little bit from here from there, but Mexico 54 00:02:45,440 --> 00:02:46,760 Speaker 4: is the one that added it. 55 00:02:46,840 --> 00:02:49,480 Speaker 1: Hot Dogs became famous in Mexico because of bullfighting. 56 00:02:50,120 --> 00:02:54,040 Speaker 4: Well originally they believe. It's one of those things that 57 00:02:54,080 --> 00:02:57,359 Speaker 4: it's hard to pinpoint exactly when, but there is a 58 00:02:57,400 --> 00:03:02,400 Speaker 4: theory that a group of American entrepreneurs, because hot dogs, 59 00:03:02,360 --> 00:03:05,560 Speaker 4: which are successful in the US, they introduced them to 60 00:03:06,440 --> 00:03:08,800 Speaker 4: both fighting ring in Mexico City in nineteen forty five 61 00:03:09,280 --> 00:03:11,560 Speaker 4: and they were selling them as with a labeled perroscali, 62 00:03:11,639 --> 00:03:13,799 Speaker 4: and so they had a thing a prero, but they 63 00:03:13,800 --> 00:03:16,440 Speaker 4: didn't go over well, oh no. And then they were 64 00:03:16,480 --> 00:03:19,200 Speaker 4: embraced in the northern states of Baja, Sonora and Chihuahua 65 00:03:19,320 --> 00:03:22,640 Speaker 4: that have the earliest baseball stadiums. There's another theory that 66 00:03:22,680 --> 00:03:26,679 Speaker 4: an American circus introduced the hot dog to Sonara in 67 00:03:26,760 --> 00:03:31,200 Speaker 4: the twentieth century, but rather than using just regular mustard 68 00:03:31,240 --> 00:03:33,680 Speaker 4: and ketchup like they do in the States. They started 69 00:03:33,720 --> 00:03:38,480 Speaker 4: adding piccoe, gaiyo and chile, and then eventually they were wrapped. 70 00:03:38,520 --> 00:03:41,560 Speaker 1: But that's my kind of hot dog that I make 71 00:03:41,600 --> 00:03:47,760 Speaker 1: today because of Peppe. Is this like chile bacon, jalapeno 72 00:03:48,320 --> 00:03:50,640 Speaker 1: salsa with ketchup and mustards. So it must be like that. 73 00:03:50,720 --> 00:03:53,400 Speaker 1: The sonora and hot dog made its way throughout all 74 00:03:53,640 --> 00:03:57,080 Speaker 1: Mexico because that's the one that Peppe educated me about. 75 00:03:57,160 --> 00:03:58,720 Speaker 1: And now that's the only way I eat a hot 76 00:03:58,720 --> 00:04:02,800 Speaker 1: dog is with this cheata a concoction on top of it. 77 00:04:03,440 --> 00:04:04,280 Speaker 1: I can't wait. 78 00:04:04,600 --> 00:04:05,240 Speaker 3: I can't wait. 79 00:04:05,400 --> 00:04:07,040 Speaker 1: But I don't wrap it in bee. I don't wrap 80 00:04:07,040 --> 00:04:09,560 Speaker 1: it in beef, and they did, and the bread was 81 00:04:09,600 --> 00:04:12,800 Speaker 1: different in Mexico. They used the bolo. Yes, I've never 82 00:04:12,880 --> 00:04:14,720 Speaker 1: had a hot dog with me neither. I don't think 83 00:04:14,720 --> 00:04:17,560 Speaker 1: I have. No. I love a hot dog with brioche buns. 84 00:04:17,560 --> 00:04:20,560 Speaker 1: Oh that sounds really good. Soft? Yeah, soft? 85 00:04:20,680 --> 00:04:22,760 Speaker 4: But then if the hot dog bun is really soft, 86 00:04:22,839 --> 00:04:25,000 Speaker 4: can it hold up to all of these toppings. 87 00:04:25,200 --> 00:04:26,560 Speaker 2: I don't think it matters. 88 00:04:28,200 --> 00:04:30,040 Speaker 1: I think it just goes in my mouth. It does 89 00:04:30,080 --> 00:04:32,680 Speaker 1: fall apart, and it's also sweeter. It's a briosh Yeah, 90 00:04:32,760 --> 00:04:34,800 Speaker 1: a little, it's a little sweeter, but it's fun. It's 91 00:04:34,800 --> 00:04:39,039 Speaker 1: a really fun. It feels like a sophistic bie hot dog. 92 00:04:39,080 --> 00:04:43,239 Speaker 4: Well just because you get to say brios, just because 93 00:04:43,279 --> 00:04:47,279 Speaker 4: you say brios eva doesn't mean it's bougie exactly. No. 94 00:04:47,279 --> 00:04:53,000 Speaker 4: Nomo is the city that started adding with so you 95 00:04:53,000 --> 00:04:57,240 Speaker 4: have alio. Then they added pinto beans and mayo and avocado. 96 00:04:57,279 --> 00:05:00,919 Speaker 1: It's like this hardy, heavy duty, you know, hot dog. 97 00:05:01,680 --> 00:05:04,960 Speaker 4: And from there it spread to other urban cities, which 98 00:05:05,000 --> 00:05:07,840 Speaker 4: is how we make which is how it made its 99 00:05:07,839 --> 00:05:08,440 Speaker 4: way to La. 100 00:05:08,560 --> 00:05:10,719 Speaker 1: I feel like I've never gone to a restaurant to 101 00:05:10,720 --> 00:05:12,520 Speaker 1: get a hot dog. It's always a street vender. It's 102 00:05:12,520 --> 00:05:14,800 Speaker 1: always a street vender. Yeah, I've never had a hot 103 00:05:14,839 --> 00:05:16,719 Speaker 1: dog in a restaurant. So this sonata on. 104 00:05:16,880 --> 00:05:21,000 Speaker 4: Bacon wrapped delicacy made its way to the US in 105 00:05:21,080 --> 00:05:24,400 Speaker 4: the eighties or specifically, you know, to different cities, urban 106 00:05:24,520 --> 00:05:26,760 Speaker 4: cities in the US in the nineteen eighties, and it 107 00:05:26,800 --> 00:05:29,880 Speaker 4: was embraced by street vendors. But it was difficult to 108 00:05:29,880 --> 00:05:33,880 Speaker 4: get moligos, so they substituted the hot dog bun. 109 00:05:34,320 --> 00:05:35,760 Speaker 1: And it's amazing. 110 00:05:35,800 --> 00:05:38,600 Speaker 4: I mean, I love going to the Hollywood Bowl in 111 00:05:38,720 --> 00:05:42,560 Speaker 4: La and afterwards I always get a bacon wrapped hot dog. 112 00:05:43,120 --> 00:05:47,120 Speaker 4: And it's you were talking about this inventiveness with making 113 00:05:47,320 --> 00:05:50,240 Speaker 4: you know, a hot dog with just you know, sausage. 114 00:05:50,640 --> 00:05:54,359 Speaker 4: But the street vendors they'll have a sterno and put 115 00:05:55,000 --> 00:05:57,440 Speaker 4: a baking sheet over a sterno and then just cook 116 00:05:57,480 --> 00:06:00,600 Speaker 4: the hot dogs and their carts from there. And I 117 00:06:00,680 --> 00:06:03,360 Speaker 4: wanted to give a shout out to Medicaid Sanchez, who 118 00:06:03,400 --> 00:06:08,160 Speaker 4: we featured in our Street Vendors episode last season of Sammy's. 119 00:06:09,040 --> 00:06:15,280 Speaker 1: She sells an amazing bacon wrap hot dog. It's amazing, amazing, amazing. 120 00:06:15,400 --> 00:06:19,839 Speaker 1: She also has vegan ones at the Piata District in La. Right, 121 00:06:20,080 --> 00:06:21,040 Speaker 1: she's just there on the weekend. 122 00:06:21,120 --> 00:06:23,719 Speaker 4: She's just air on the weekend, Saturdays and Sundays, words 123 00:06:23,760 --> 00:06:27,039 Speaker 4: Sunday li it is. It is fantastic and her look, 124 00:06:27,080 --> 00:06:29,600 Speaker 4: this are out of this world. 125 00:06:29,920 --> 00:06:32,479 Speaker 1: Oh my gosh, that's so great. Are there hot dogs 126 00:06:32,520 --> 00:06:34,480 Speaker 1: in Latin America and South America? 127 00:06:34,680 --> 00:06:38,200 Speaker 4: Yeah, there are some countries like Colombia. Top them with 128 00:06:38,320 --> 00:06:41,440 Speaker 4: pineapple sauce and crat potato chips. 129 00:06:41,520 --> 00:06:42,480 Speaker 3: The crushed potato. 130 00:06:42,279 --> 00:06:46,240 Speaker 1: Chips sounds amazing. That sounds that right. Pineapple I have 131 00:06:46,320 --> 00:06:49,120 Speaker 1: to taste. I do love pineapples. I'd have to taste. Wait, 132 00:06:49,200 --> 00:06:53,240 Speaker 1: Venezuela tops them with cabbage and carrots and onions and 133 00:06:53,240 --> 00:06:55,040 Speaker 1: strategy I don't know about. I don't know about the 134 00:06:55,040 --> 00:06:58,080 Speaker 1: cabbaging carrots. Guys, it's interesting. It's in Venezuela. I gotta 135 00:06:58,120 --> 00:06:59,760 Speaker 1: ask Wilma Rolderama. He does that. 136 00:07:00,560 --> 00:07:05,720 Speaker 4: See he doesn't make them. Brazilians add ground beef, corn 137 00:07:05,760 --> 00:07:06,400 Speaker 4: and carrot. 138 00:07:06,480 --> 00:07:09,360 Speaker 1: Well, that just sounds like like a chill pie. Oh yeah, 139 00:07:09,440 --> 00:07:13,000 Speaker 1: we're also like a too. That that's now, that's just 140 00:07:13,040 --> 00:07:18,040 Speaker 1: a whole different dish. Okay, brazil We wait. Guatemalans they 141 00:07:18,040 --> 00:07:22,920 Speaker 1: call them schucos and they have traditional ketchup mustard and mayo. 142 00:07:23,480 --> 00:07:27,360 Speaker 1: But then they put coal slaw and this cheatmol which 143 00:07:27,360 --> 00:07:30,280 Speaker 1: is a roasted tomato sauce and avocados. I'm not mad 144 00:07:30,320 --> 00:07:30,840 Speaker 1: at this one. 145 00:07:30,920 --> 00:07:33,960 Speaker 4: Yeah, it sounds interesting. I'm curious about the roasted tomato sauce. 146 00:07:35,200 --> 00:07:38,440 Speaker 4: Argentina calls them totty ban, like toty son ban, and. 147 00:07:38,400 --> 00:07:44,440 Speaker 1: They, of course they do Argentina. That sounds so good. 148 00:07:45,200 --> 00:07:48,160 Speaker 1: When we come back, I am cooking Betha's favorite hot dog, 149 00:07:48,400 --> 00:07:52,000 Speaker 1: inspired by his favorite hot dog cart in Mexico City 150 00:07:52,320 --> 00:07:55,040 Speaker 1: called hot dogs Glan. I can't wait, so stay with us, 151 00:07:55,120 --> 00:08:01,960 Speaker 1: hungry for history. We'll be right back. So we are 152 00:08:01,960 --> 00:08:05,840 Speaker 1: in the kitchen making hot dogs Galan, which is named 153 00:08:05,880 --> 00:08:09,120 Speaker 1: after this hot dog cart in Mexico City that was 154 00:08:09,240 --> 00:08:10,880 Speaker 1: super famous when. 155 00:08:10,720 --> 00:08:11,720 Speaker 2: Pepe was young. 156 00:08:11,840 --> 00:08:12,760 Speaker 1: I think it's still around. 157 00:08:12,760 --> 00:08:14,280 Speaker 2: I can't remember what he told me. 158 00:08:14,880 --> 00:08:17,160 Speaker 1: And they would come out of the clubs at night 159 00:08:17,240 --> 00:08:20,040 Speaker 1: and this guy would be there of making the hot 160 00:08:20,080 --> 00:08:22,960 Speaker 1: dogs goal on which is it was his own sauce, 161 00:08:23,080 --> 00:08:28,360 Speaker 1: like nobody made it like him. But it's just onions, jalapennos, 162 00:08:28,640 --> 00:08:33,280 Speaker 1: crispy bacon, mustard ketchup and. 163 00:08:33,040 --> 00:08:34,480 Speaker 2: I'm missing something and cheese. 164 00:08:34,679 --> 00:08:37,440 Speaker 1: Oh and tomatoes. That's what I was like, I'm missing something, 165 00:08:37,600 --> 00:08:40,800 Speaker 1: okay and tomatoes. He told me what was in it, 166 00:08:40,840 --> 00:08:44,000 Speaker 1: and I go, I could probably make that, and then 167 00:08:44,040 --> 00:08:44,800 Speaker 1: I tried it. 168 00:08:45,120 --> 00:08:47,000 Speaker 4: He nailed it, and I nailed it, and it was like, 169 00:08:47,160 --> 00:08:47,840 Speaker 4: this is it? 170 00:08:48,120 --> 00:08:49,800 Speaker 1: You did it, because you know if it was like 171 00:08:50,240 --> 00:08:52,360 Speaker 1: I don't know, it has this this in it? And 172 00:08:52,400 --> 00:08:55,560 Speaker 1: I was like, well, thanks, that's helpful, so this might 173 00:08:55,640 --> 00:08:59,240 Speaker 1: be not exact. I already cooked the bacon, I just 174 00:08:59,280 --> 00:09:00,920 Speaker 1: need you to chop it into tiny. 175 00:09:00,600 --> 00:09:05,560 Speaker 4: Pieces okay, and it's extra like yeah, just really tiny like. 176 00:09:06,320 --> 00:09:09,240 Speaker 1: But not big like bacon bits. Okay. And I'm gonna 177 00:09:09,320 --> 00:09:14,400 Speaker 1: chop an onion, so I like to throw the onions 178 00:09:14,480 --> 00:09:18,040 Speaker 1: and tomato in burst, so it starts like cooking down. 179 00:09:18,400 --> 00:09:21,600 Speaker 4: Oh you cook a tomato in the onion yeah, oh okay, 180 00:09:21,760 --> 00:09:24,480 Speaker 4: so it's not a p there, it's like a sauce. 181 00:09:24,520 --> 00:09:26,839 Speaker 1: It's a warm sauce. Yeah. But I guess this is 182 00:09:26,880 --> 00:09:29,959 Speaker 1: this peak with the gyle because it's jalapenio, onion and 183 00:09:30,600 --> 00:09:34,640 Speaker 1: tomato well cooked but cooked sign that. So because I 184 00:09:34,679 --> 00:09:38,080 Speaker 1: fried that bacon earlier, I'm gonna use the bacon grease 185 00:09:39,160 --> 00:09:42,400 Speaker 1: as my base as one would, right. 186 00:09:42,800 --> 00:09:44,920 Speaker 4: Yeah, it's the best kind of fat because it has 187 00:09:44,960 --> 00:09:45,559 Speaker 4: all the flavor. 188 00:09:45,679 --> 00:09:45,920 Speaker 2: Yeah. 189 00:09:45,960 --> 00:09:49,480 Speaker 1: And then when you diced up these tomatoes both, yeah, 190 00:09:49,920 --> 00:09:52,200 Speaker 1: it kind of gets cooked down, so it doesn't need 191 00:09:52,240 --> 00:09:54,000 Speaker 1: to be as precise as peak with the guy. 192 00:09:54,040 --> 00:09:54,559 Speaker 2: Okay. 193 00:09:55,480 --> 00:09:58,080 Speaker 1: I try to do like right now, I'm doing half 194 00:09:58,120 --> 00:10:01,200 Speaker 1: an onion and to eat tomatoes. I would make it 195 00:10:01,240 --> 00:10:04,199 Speaker 1: more tomato we normally, but I only have three tomatoes. 196 00:10:04,400 --> 00:10:07,400 Speaker 3: Okay for those people that might not now, galan. 197 00:10:07,160 --> 00:10:08,800 Speaker 1: Means hands hand. 198 00:10:10,360 --> 00:10:13,480 Speaker 4: But like like a hot guy like a super hot guy. 199 00:10:13,800 --> 00:10:15,200 Speaker 2: Like wow, he's a galan. 200 00:10:15,160 --> 00:10:19,440 Speaker 1: Like he's a heart throb, heart throb. Yeah, oh, this 201 00:10:19,520 --> 00:10:22,760 Speaker 1: already smells good just for the bacon grease and with 202 00:10:22,840 --> 00:10:23,320 Speaker 1: the juice. 203 00:10:23,640 --> 00:10:26,160 Speaker 2: Okay, yeah, give me that juice. 204 00:10:26,559 --> 00:10:29,520 Speaker 1: We're gonna use some canned holopenios and we're gonna these 205 00:10:29,559 --> 00:10:32,720 Speaker 1: you want to dice up pretty pretty small? Okay, I'd 206 00:10:32,800 --> 00:10:36,160 Speaker 1: like to get the slight the yeah, but not the 207 00:10:36,200 --> 00:10:38,920 Speaker 1: little rings, like the rings because they're easier to chop up. 208 00:10:39,120 --> 00:10:41,360 Speaker 1: Oh I see, Okay, I don't know why, but like 209 00:10:41,360 --> 00:10:43,480 Speaker 1: like not your halpenios. Yes. 210 00:10:44,080 --> 00:10:46,920 Speaker 2: So we're gonna use two seven ounce cans. 211 00:10:46,960 --> 00:10:48,840 Speaker 3: Oh my gosh, this smells so good. 212 00:10:48,920 --> 00:10:51,000 Speaker 1: Actually, I'm gonna probably do let's do a can and 213 00:10:51,040 --> 00:10:53,720 Speaker 1: a half because you know, you never know how spicy 214 00:10:53,760 --> 00:10:56,199 Speaker 1: you're How are they is super spicy? 215 00:10:56,960 --> 00:10:57,800 Speaker 3: I love spicy? 216 00:10:57,880 --> 00:10:58,360 Speaker 2: I do too. 217 00:10:58,720 --> 00:10:58,960 Speaker 3: Sorry. 218 00:10:59,000 --> 00:11:02,319 Speaker 1: In the meantime, I'm gonna oil are I'm gonna boil 219 00:11:02,520 --> 00:11:05,800 Speaker 1: our wieners so they're not grilled. They are, but I 220 00:11:05,840 --> 00:11:07,280 Speaker 1: boil them then grill them. 221 00:11:07,679 --> 00:11:12,480 Speaker 3: Ah, Hebrew Hebrew National is this good? 222 00:11:12,880 --> 00:11:18,000 Speaker 1: So I'm using Hebrew National Kosher beef francs. 223 00:11:18,360 --> 00:11:20,160 Speaker 3: Okay, so you how many putting in there fores. 224 00:11:20,000 --> 00:11:21,720 Speaker 1: I'm just putting in four for us because it's just 225 00:11:21,800 --> 00:11:24,319 Speaker 1: for us. But you know, let me make sure this 226 00:11:24,400 --> 00:11:25,680 Speaker 1: is cooking down. 227 00:11:28,440 --> 00:11:29,520 Speaker 3: Let me see what it looks like. 228 00:11:29,960 --> 00:11:31,600 Speaker 2: It's just cooking down. Okay. 229 00:11:31,640 --> 00:11:35,520 Speaker 4: So it's just basically tomato onion cooking and bacon grease, 230 00:11:35,640 --> 00:11:38,720 Speaker 4: and they're getting really nice and saucy. And I'm going 231 00:11:38,800 --> 00:11:44,480 Speaker 4: to add the can and a half of diceds pickled capenos. 232 00:11:44,040 --> 00:11:45,840 Speaker 1: Pickled penos, and again. 233 00:11:45,840 --> 00:11:48,559 Speaker 3: Depending on your on desire. 234 00:11:49,040 --> 00:11:53,320 Speaker 1: Hot spicy, depending on how spicy pekan they, how pekan 235 00:11:53,400 --> 00:11:56,880 Speaker 1: they you want it. The bacon and cheese come in 236 00:11:56,960 --> 00:12:00,280 Speaker 1: at the end, okay, because once you put the cheese in, Actually, 237 00:12:00,320 --> 00:12:04,520 Speaker 1: if it's this processed stuff, you know, craft and forestyle 238 00:12:04,640 --> 00:12:07,840 Speaker 1: Mexican cheese, Like, if it's this, there's a lot of 239 00:12:07,840 --> 00:12:11,920 Speaker 1: stuff in these so once you heat it after a while, 240 00:12:12,160 --> 00:12:16,319 Speaker 1: it'll become stiff. So you want to add your cheese 241 00:12:16,440 --> 00:12:21,000 Speaker 1: last and then serve it, okay on your hot dog, okay, 242 00:12:21,080 --> 00:12:23,240 Speaker 1: because if not, if you put all the cheese and 243 00:12:23,280 --> 00:12:25,959 Speaker 1: then it just sits there, it kind of starts to harden, 244 00:12:26,840 --> 00:12:28,200 Speaker 1: which tells you what's in here. 245 00:12:28,280 --> 00:12:31,480 Speaker 3: Oh I know, gosh, look at it, because. 246 00:12:32,679 --> 00:12:35,559 Speaker 1: Maybe maybe stop showing me that even what's in the 247 00:12:35,640 --> 00:12:38,400 Speaker 1: cheese you're gonna put I mean, I wonder what's I 248 00:12:38,400 --> 00:12:39,200 Speaker 1: wonder what he puts in? 249 00:12:39,440 --> 00:12:42,120 Speaker 4: Probably the same. No, it's probably is it that kind 250 00:12:42,160 --> 00:12:48,520 Speaker 4: of cheese. I mean it's probably better. I'm saying has No, 251 00:12:48,840 --> 00:12:50,080 Speaker 4: he doesn't know anything. 252 00:12:51,520 --> 00:12:54,160 Speaker 3: Come on, he's just happy that you're making He's just. 253 00:12:54,160 --> 00:12:56,520 Speaker 1: Happy that I learned it on my own. 254 00:12:57,400 --> 00:12:58,760 Speaker 3: Without even tasting it. 255 00:12:58,960 --> 00:13:01,560 Speaker 1: With never tasting it my life. So I'm gonna add 256 00:13:01,640 --> 00:13:02,800 Speaker 1: mustard and ketchup. What? 257 00:13:03,520 --> 00:13:05,240 Speaker 3: Yeah, you add the mustard ketchup to the. 258 00:13:05,360 --> 00:13:06,160 Speaker 2: To the sauce. 259 00:13:06,360 --> 00:13:09,760 Speaker 4: Interesting, I would have never in a millionaire instead of 260 00:13:09,760 --> 00:13:10,199 Speaker 4: doing this. 261 00:13:10,679 --> 00:13:14,240 Speaker 1: Yes, I use yellow mustard. It should be yellow mustard. 262 00:13:15,080 --> 00:13:17,920 Speaker 1: And a lot of times I use waterburger ketchup. Okay, 263 00:13:18,000 --> 00:13:21,840 Speaker 1: so it's spicy. Yeah, waterburger ketchup has this spicy ketchup. 264 00:13:21,880 --> 00:13:23,280 Speaker 1: So then I mix it and then I kind of 265 00:13:23,280 --> 00:13:25,080 Speaker 1: taste like, Ooh, I put too much mustard, and then 266 00:13:25,080 --> 00:13:26,720 Speaker 1: I put more ketchup where I go, Oh it needs 267 00:13:26,720 --> 00:13:28,640 Speaker 1: more ketchup or more more whatever. 268 00:13:29,280 --> 00:13:31,760 Speaker 4: Wait, how did you figure out that it had mustard 269 00:13:31,800 --> 00:13:32,160 Speaker 4: and ketchup? 270 00:13:32,240 --> 00:13:33,040 Speaker 2: No, it's me. 271 00:13:33,200 --> 00:13:36,680 Speaker 3: Oh he told you Okay, that looks so good. Good. 272 00:13:36,960 --> 00:13:38,560 Speaker 2: I feel like it's a little too mustardy. 273 00:13:39,200 --> 00:13:41,720 Speaker 1: I don't want it too sweet either, because the onions 274 00:13:41,760 --> 00:13:42,760 Speaker 1: give a little sweetness. 275 00:13:42,960 --> 00:13:44,040 Speaker 3: I love ketchup and mustard. 276 00:13:44,160 --> 00:13:46,560 Speaker 1: So I'm gonna turn this down really low. Okay, and 277 00:13:46,640 --> 00:13:47,560 Speaker 1: just let that sit there. 278 00:13:47,760 --> 00:13:49,520 Speaker 3: And what consistency are you looking for? 279 00:13:49,920 --> 00:13:51,760 Speaker 1: Like a sauce that you're gonna pour over. Once we 280 00:13:51,760 --> 00:13:53,560 Speaker 1: put the cheese, it'll harden up. Like I said, you 281 00:13:53,559 --> 00:13:55,600 Speaker 1: put the cheese and it kind of stippens up. So okay, 282 00:13:55,640 --> 00:13:57,560 Speaker 1: when you put it on your hot dog, it doesn't move, 283 00:13:57,679 --> 00:13:59,959 Speaker 1: it's kind of it just stays in place. 284 00:14:00,240 --> 00:14:03,520 Speaker 3: Okay, So let's that looks So. 285 00:14:03,760 --> 00:14:06,240 Speaker 1: Let's look that up a little bit. And then our 286 00:14:06,480 --> 00:14:08,880 Speaker 1: boil or our hot dogs are boiling, and let's put the. 287 00:14:09,240 --> 00:14:10,880 Speaker 3: So how long do you boil the hot dogs? 288 00:14:11,160 --> 00:14:11,360 Speaker 2: Five? 289 00:14:11,360 --> 00:14:12,080 Speaker 1: Five minutes? 290 00:14:12,160 --> 00:14:12,439 Speaker 3: Yeah? 291 00:14:12,559 --> 00:14:15,000 Speaker 1: Okay, all right, let's put our buns in the oven. 292 00:14:17,400 --> 00:14:19,800 Speaker 1: Buns go in the oven. While we're waiting for the buns, 293 00:14:19,840 --> 00:14:20,440 Speaker 1: I'm gonna make. 294 00:14:20,360 --> 00:14:21,000 Speaker 2: Us a prosecco. 295 00:14:21,360 --> 00:14:23,120 Speaker 3: Oh even just pulled out the prosecco. 296 00:14:23,480 --> 00:14:23,840 Speaker 2: I did. 297 00:14:25,920 --> 00:14:27,760 Speaker 1: But let me tell you this is my this is 298 00:14:27,800 --> 00:14:28,480 Speaker 1: I'm Mexican. 299 00:14:28,760 --> 00:14:30,440 Speaker 2: Martha. Stewart because. 300 00:14:31,680 --> 00:14:34,600 Speaker 1: I always have prosecco in the fridge and I always 301 00:14:34,640 --> 00:14:36,800 Speaker 1: have my orange juice rose. 302 00:14:36,600 --> 00:14:37,760 Speaker 2: Shaped ice cube. 303 00:14:37,840 --> 00:14:40,600 Speaker 1: That's beautiful and it's so pretty. But I mean, this 304 00:14:40,720 --> 00:14:43,280 Speaker 1: is like you're ready for a party anytime. I'm a 305 00:14:43,400 --> 00:14:44,240 Speaker 1: watching party. 306 00:14:44,680 --> 00:14:48,640 Speaker 3: I'm Stewart. I'm the Mexican Mexican Martha Stewart. 307 00:14:48,960 --> 00:14:53,160 Speaker 1: I love it, Like, don't don't catch me without orange 308 00:14:53,200 --> 00:14:54,960 Speaker 1: ice cubes. Guys, it's beautiful. 309 00:14:55,080 --> 00:14:56,800 Speaker 3: If I feel so special, it is. 310 00:14:56,920 --> 00:14:59,120 Speaker 2: It does make me feel fancy. 311 00:14:59,320 --> 00:15:02,200 Speaker 1: Yeah, I feel fancy, I said. 312 00:15:02,200 --> 00:15:03,960 Speaker 2: Look, and then it's so pretty when you pour it. 313 00:15:05,440 --> 00:15:09,560 Speaker 2: It just makes you drink so pretty. 314 00:15:08,440 --> 00:15:12,479 Speaker 4: Tee you see vai, thank you? 315 00:15:12,680 --> 00:15:14,960 Speaker 2: Like why are they having persco without dogs? 316 00:15:15,000 --> 00:15:17,520 Speaker 1: So I usually would now take these on the grill 317 00:15:17,600 --> 00:15:20,440 Speaker 1: and just should get some marks on them. Okay, we 318 00:15:20,480 --> 00:15:22,360 Speaker 1: don't need to do that, but you know what, that's 319 00:15:22,360 --> 00:15:24,000 Speaker 1: a good question. I boil till they pop. 320 00:15:24,040 --> 00:15:26,160 Speaker 2: Then I know they're like really okay, I. 321 00:15:26,120 --> 00:15:29,080 Speaker 1: Never trust, like even ready to ready to eat shrimp 322 00:15:29,320 --> 00:15:32,800 Speaker 1: or hot dogs or I'm just like I don't know, 323 00:15:32,840 --> 00:15:36,200 Speaker 1: I'm gonna cook this again. Just think yeah, oh my gosh, see, 324 00:15:36,200 --> 00:15:38,360 Speaker 1: look the buns don't take a long time They literally 325 00:15:38,360 --> 00:15:41,600 Speaker 1: took like four minutes because you don't want to burn them. Okay, 326 00:15:41,960 --> 00:15:43,520 Speaker 1: you're gonna pour while I stir. 327 00:15:44,160 --> 00:15:46,040 Speaker 3: Oh, so you mix it. I see what you're saying. 328 00:15:46,040 --> 00:15:48,120 Speaker 3: Now you mix it into the suck for it. 329 00:15:48,160 --> 00:15:51,800 Speaker 1: Tell me why that's good? And again you can do 330 00:15:51,880 --> 00:15:54,160 Speaker 1: this to your consistency and your liking. 331 00:15:54,200 --> 00:15:55,360 Speaker 2: But see, look that's the. 332 00:15:55,320 --> 00:16:01,680 Speaker 4: Sauce that Oh my god, okay. 333 00:16:00,080 --> 00:16:01,760 Speaker 1: Makeup artist along just walked in. 334 00:16:02,160 --> 00:16:03,040 Speaker 2: But that's it. That's good. 335 00:16:03,040 --> 00:16:05,920 Speaker 1: Okay, that's enough cheese. Now get the bacon cheese. 336 00:16:06,120 --> 00:16:07,600 Speaker 3: Oh sos it in the bacon. 337 00:16:07,640 --> 00:16:11,160 Speaker 1: Okay, okay, so we just added the cheese and our sauce. 338 00:16:11,600 --> 00:16:13,080 Speaker 2: And now you're gonna add your bacon. 339 00:16:13,240 --> 00:16:15,720 Speaker 1: Oh my god, that looks amazing. 340 00:16:15,960 --> 00:16:17,640 Speaker 2: And there you govol. 341 00:16:18,840 --> 00:16:20,680 Speaker 1: So you want to just sit for a couple of 342 00:16:20,720 --> 00:16:22,640 Speaker 1: minutes just to let the cheese really melt. 343 00:16:23,160 --> 00:16:26,480 Speaker 2: That's it. So let's get our own our dogs in 344 00:16:26,520 --> 00:16:28,720 Speaker 2: the bun. See how toasts you that little toasted? 345 00:16:28,960 --> 00:16:32,000 Speaker 1: You want it a little, a little crunchy there. 346 00:16:32,280 --> 00:16:34,120 Speaker 2: I love a nice and toasty book. 347 00:16:34,280 --> 00:16:42,200 Speaker 1: So this is the sauce. Oh my gosh, my husband's 348 00:16:42,200 --> 00:16:42,640 Speaker 1: gonna die. 349 00:16:42,960 --> 00:16:44,120 Speaker 2: Yep. Let me look at that. 350 00:16:44,920 --> 00:16:47,840 Speaker 1: The other thing I love about this hot Dog's gull 351 00:16:47,920 --> 00:16:49,800 Speaker 1: on sauce is you can put it on hot dogs, 352 00:16:49,920 --> 00:16:52,120 Speaker 1: you can put on a hamburger, you can put it 353 00:16:52,160 --> 00:16:54,840 Speaker 1: on eggs, you can put it on like it's just 354 00:16:55,120 --> 00:17:01,320 Speaker 1: a great spice versatile sauce. Look at that bund's perfectly toasted. 355 00:17:03,160 --> 00:17:08,280 Speaker 4: This is amazing, Yeah, like amazing, Holy shit. I can 356 00:17:08,320 --> 00:17:10,639 Speaker 4: taste the crunch of the bacon. 357 00:17:10,960 --> 00:17:11,480 Speaker 1: The bacon. 358 00:17:11,560 --> 00:17:12,960 Speaker 3: The texture of the bacon. 359 00:17:12,680 --> 00:17:15,200 Speaker 1: Is because you like the bacon wrapt, which I find 360 00:17:15,280 --> 00:17:17,000 Speaker 1: sometimes too soft. 361 00:17:18,240 --> 00:17:19,760 Speaker 2: That's my son, he's gonna want some. 362 00:17:20,480 --> 00:17:22,600 Speaker 1: I find some as a bacon wrap is too soft, 363 00:17:22,680 --> 00:17:24,280 Speaker 1: and when you take a bite, like the whole thing's 364 00:17:24,320 --> 00:17:26,240 Speaker 1: coming out and you're kind of fighting with the bacon 365 00:17:26,280 --> 00:17:28,199 Speaker 1: when you chop it up like this, I actually like it, 366 00:17:28,240 --> 00:17:33,000 Speaker 1: super crispy like bacon bits. I think I like this better. Yeah, 367 00:17:33,680 --> 00:17:36,360 Speaker 1: cheers to season two. 368 00:17:39,960 --> 00:17:42,679 Speaker 3: Won't you married you? I know I would marry you. 369 00:17:42,760 --> 00:17:43,840 Speaker 2: I'm a pretty good catch. 370 00:17:47,160 --> 00:17:48,760 Speaker 1: Don't go anywhere, hungry for history. 371 00:17:48,800 --> 00:17:50,399 Speaker 2: Will be right back after the break. 372 00:17:56,000 --> 00:17:58,600 Speaker 1: This is something I've always wanted to a win who 373 00:17:58,800 --> 00:18:01,919 Speaker 1: thought of sausage just in general, the concept of like 374 00:18:02,720 --> 00:18:05,439 Speaker 1: stuffing intestines with stuff. 375 00:18:05,520 --> 00:18:06,040 Speaker 3: It's weird. 376 00:18:06,400 --> 00:18:07,359 Speaker 1: It's so weird. 377 00:18:07,400 --> 00:18:09,359 Speaker 4: It's a weird thing, but it also makes sense. 378 00:18:09,480 --> 00:18:12,200 Speaker 1: Is it from Germany? Well no, no, actually it goes 379 00:18:12,240 --> 00:18:12,760 Speaker 1: for a spot. 380 00:18:12,760 --> 00:18:14,520 Speaker 4: We don't really know exactly, but there's a mention of 381 00:18:14,560 --> 00:18:17,119 Speaker 4: blood sausage in Homer's Odyssey that dates back to the 382 00:18:17,200 --> 00:18:27,360 Speaker 4: ninth century BC BC. Before the Jesus, there was hot dogs. 383 00:18:28,960 --> 00:18:31,800 Speaker 1: Well, well, I don't know. We can call it American. 384 00:18:31,320 --> 00:18:35,320 Speaker 6: Now, No, no, everything comes from somewhere else, right, But 385 00:18:35,520 --> 00:18:40,280 Speaker 6: in the first century, Guias, the cook of Roman emperor Nero, 386 00:18:40,440 --> 00:18:43,240 Speaker 6: who loved food and was this crazy guy. 387 00:18:43,320 --> 00:18:45,120 Speaker 1: At the time, it was a customed. 388 00:18:45,000 --> 00:18:49,320 Speaker 4: To starve pigs for one week to cleanse it before cooking. 389 00:18:50,000 --> 00:18:52,320 Speaker 1: And the story is that one. 390 00:18:52,240 --> 00:18:57,199 Speaker 4: Day Guias thought this, this pig isn't ready whatever. It 391 00:18:57,280 --> 00:18:59,720 Speaker 4: was already cooked. So they cut the roasted pig open 392 00:19:00,119 --> 00:19:05,080 Speaker 4: and the intestine was perfectly clean, and so he got 393 00:19:05,119 --> 00:19:10,320 Speaker 4: the idea of getting meat, ground meat and spices and 394 00:19:10,359 --> 00:19:12,160 Speaker 4: stuffing it and making links. 395 00:19:12,600 --> 00:19:16,040 Speaker 1: And that is the first sauce sauce. It that sounds 396 00:19:16,240 --> 00:19:19,399 Speaker 1: so odd to me that somebody goes, this is a 397 00:19:19,400 --> 00:19:23,880 Speaker 1: good idea. That sounds almost like on serial killery. 398 00:19:24,840 --> 00:19:27,199 Speaker 4: Okay, it was a little weird, it's a little weird, 399 00:19:27,200 --> 00:19:28,760 Speaker 4: but at the same time it makes sense. Talk about 400 00:19:28,880 --> 00:19:31,400 Speaker 4: being resourceful. It's like, oh wait a minute, we could 401 00:19:31,440 --> 00:19:35,800 Speaker 4: take this natural. You know, it's a piece of an intestine, 402 00:19:36,160 --> 00:19:38,720 Speaker 4: and it makes sense that they would, you know, fill it. 403 00:19:38,760 --> 00:19:41,800 Speaker 1: But me, it's just from like Spain, and you take 404 00:19:42,000 --> 00:19:45,239 Speaker 1: off that part. Yeah, you can eat it, or we're 405 00:19:45,240 --> 00:19:46,399 Speaker 1: supposed to not eat it. 406 00:19:46,520 --> 00:19:48,919 Speaker 4: Well, I think it depends because sometimes it's natural and 407 00:19:48,960 --> 00:19:51,240 Speaker 4: sometimes it's made out of, you know, cellulose. 408 00:19:51,560 --> 00:19:54,680 Speaker 1: So sometimes it's natural intestine and sometimes it's. 409 00:19:54,480 --> 00:19:57,120 Speaker 4: Fake and sometimes I don't know if cellulose is fake. 410 00:19:57,160 --> 00:19:59,920 Speaker 4: I think that it's all edible, right, it must be edible. 411 00:20:00,119 --> 00:20:00,719 Speaker 4: I'm eating it. 412 00:20:01,119 --> 00:20:04,919 Speaker 1: Yeah, I'm eating the hot dog. Yeah. 413 00:20:04,960 --> 00:20:08,879 Speaker 4: So it's basically ground meat with spices. 414 00:20:08,440 --> 00:20:11,919 Speaker 1: Beef, poultry. Ooh, gamey meat. I bet you venison. I've 415 00:20:11,960 --> 00:20:14,760 Speaker 1: had venison turney son. It's delicious. Oh yeah. And then 416 00:20:14,800 --> 00:20:17,560 Speaker 1: what is where's the word sausage come from? 417 00:20:17,800 --> 00:20:22,359 Speaker 4: It derives from the Latin sansus, which means salted or. 418 00:20:22,280 --> 00:20:26,440 Speaker 1: Preserved by salting. Wait. Sorry, that was in Rome, Ancient Rome, 419 00:20:26,680 --> 00:20:30,320 Speaker 1: ancient ancient Rome, and then it made its way to Germany. 420 00:20:30,440 --> 00:20:32,080 Speaker 1: It made its way through Europe, and then it made 421 00:20:32,119 --> 00:20:32,920 Speaker 1: its way to Germany. 422 00:20:33,000 --> 00:20:37,680 Speaker 4: Okay, Frankfurt in Germany claims to have invented the Frankfurt 423 00:20:37,680 --> 00:20:41,879 Speaker 4: around fourteen eighty five, and Vienna says to be the 424 00:20:41,920 --> 00:20:46,199 Speaker 4: true originators of the wiener worst worst. 425 00:20:47,080 --> 00:20:51,360 Speaker 1: So these are and these were became served. This made 426 00:20:51,400 --> 00:20:53,520 Speaker 1: so much sense because then the German immigrants went to 427 00:20:53,560 --> 00:20:57,200 Speaker 1: New York. Exactly, New York exactly, they were the first 428 00:20:57,200 --> 00:21:01,360 Speaker 1: to sell wieners and sour kraut and milk rolls from 429 00:21:01,440 --> 00:21:04,359 Speaker 1: street carts in the eighteen sixties. And oh my god, 430 00:21:04,400 --> 00:21:07,280 Speaker 1: around the same time in Saint Louis, a German immigrant 431 00:21:07,320 --> 00:21:10,320 Speaker 1: sold sausages that were so hot they came with white 432 00:21:10,359 --> 00:21:14,080 Speaker 1: gloves so customers wouldn't burn their hands. But his wife 433 00:21:14,080 --> 00:21:16,439 Speaker 1: had the idea, because they were so hot, we should 434 00:21:16,440 --> 00:21:19,399 Speaker 1: put the hot dog in a split bun. And his 435 00:21:19,520 --> 00:21:22,879 Speaker 1: brother was a baker, so they custom made buns to 436 00:21:22,920 --> 00:21:26,880 Speaker 1: fit the sausages, and he called them red hots. Sausages 437 00:21:27,000 --> 00:21:30,240 Speaker 1: then became americoganized. See this was in Saint Louis. 438 00:21:30,560 --> 00:21:33,840 Speaker 4: Saint Louis in the eighteen sixties, and then they became 439 00:21:33,880 --> 00:21:38,760 Speaker 4: even more popular because of this concept of this sausage 440 00:21:38,800 --> 00:21:41,919 Speaker 4: in bun was introduced at the Chicago's World's Fair in 441 00:21:42,040 --> 00:21:43,800 Speaker 4: eighteen ninety three. 442 00:21:43,880 --> 00:21:49,080 Speaker 1: So then it became more popular. Everything becomes popular at worldfairs. 443 00:21:49,240 --> 00:21:52,720 Speaker 4: This particular world's fair, the eighteen ninety three Chicago World's Fair. 444 00:21:53,119 --> 00:21:56,080 Speaker 4: That's when Thinkey last Alsa introduced Thicky La and the 445 00:21:56,160 --> 00:21:58,640 Speaker 4: Chili Queens. Remember we did the Chili Queen episode last year. 446 00:21:59,200 --> 00:22:03,520 Speaker 4: The Chili Queens brought their chili to this particular fair. 447 00:22:03,680 --> 00:22:07,359 Speaker 1: This was the World's Fair. Yeah, to be seen, you 448 00:22:07,440 --> 00:22:10,040 Speaker 1: had to be you had to be in Chicago. You 449 00:22:10,119 --> 00:22:13,159 Speaker 1: had to be there. And then wait, what about Coney Island? 450 00:22:13,240 --> 00:22:14,720 Speaker 1: Is that what does that have to do with hot 451 00:22:14,720 --> 00:22:15,679 Speaker 1: dog Coney Island? 452 00:22:15,680 --> 00:22:19,119 Speaker 4: The person responsible first then taking it a step further, 453 00:22:19,400 --> 00:22:22,320 Speaker 4: was this man named Nathan Handworker. He was a Jewish 454 00:22:22,359 --> 00:22:25,760 Speaker 4: immigrant from Poland who started working at a hot dog 455 00:22:25,800 --> 00:22:27,840 Speaker 4: stand in Corney Island in nineteen fifteen. 456 00:22:28,480 --> 00:22:31,000 Speaker 1: And then he was very resourceful, He's very smart. 457 00:22:31,040 --> 00:22:33,719 Speaker 4: He ended up saving enough money to open up a 458 00:22:33,760 --> 00:22:37,800 Speaker 4: competing stand. He charged half the amount of money for 459 00:22:37,840 --> 00:22:40,280 Speaker 4: each hot dog. He ran his competitor out of business. 460 00:22:40,480 --> 00:22:43,000 Speaker 4: Competitors slash former employer. 461 00:22:42,480 --> 00:22:46,119 Speaker 1: Out of business, and Nathan's famous was born. So maybe 462 00:22:46,200 --> 00:22:49,000 Speaker 1: Nathan's a hot dog I'm talking about. Maybe that makes 463 00:22:49,000 --> 00:22:50,840 Speaker 1: sense because he has a hot dog brand. 464 00:22:50,960 --> 00:22:54,240 Speaker 4: Yeah, yeah, he has the Nathan's hot Dogs in Coney Island, 465 00:22:54,240 --> 00:22:58,440 Speaker 4: which are amazing. And then yes, and then you could 466 00:22:58,440 --> 00:23:00,280 Speaker 4: you could still buy them at any grocery star. 467 00:23:00,800 --> 00:23:03,680 Speaker 1: By the Great Depression, hot dogs became such an American 468 00:23:03,920 --> 00:23:07,640 Speaker 1: staple that Franklin and Eleanor Roosevelt would grill hot dogs 469 00:23:07,680 --> 00:23:10,640 Speaker 1: at a picnic and serve them to like visiting diplomats, 470 00:23:10,800 --> 00:23:14,000 Speaker 1: like the king, like King George of England. Yes, for seconds, 471 00:23:14,160 --> 00:23:16,520 Speaker 1: and then his wife, the Queen Elizabeth, said, how do 472 00:23:16,560 --> 00:23:20,320 Speaker 1: you eat this? Yes, it's hilarious. Why are they called 473 00:23:20,359 --> 00:23:22,359 Speaker 1: hot dogs? I know because they were hot and you 474 00:23:22,400 --> 00:23:23,680 Speaker 1: had to throw them in a bun so you don't 475 00:23:23,680 --> 00:23:25,680 Speaker 1: burn your hand. But where does the dogs come in? 476 00:23:25,840 --> 00:23:28,440 Speaker 4: The dog is a funny thing, right. So there was 477 00:23:28,520 --> 00:23:32,200 Speaker 4: this German butcher in Frankfurt, Germany. 478 00:23:32,280 --> 00:23:33,520 Speaker 1: Oh God, did he kill dogs? 479 00:23:33,640 --> 00:23:33,920 Speaker 3: No? 480 00:23:34,000 --> 00:23:35,960 Speaker 4: But he had a little hot He had a dog, 481 00:23:36,040 --> 00:23:40,120 Speaker 4: send a little Satita dog. Oh, Wiener dog, a Wiener dog. 482 00:23:40,720 --> 00:23:43,320 Speaker 1: Because he was calling it dogs nd after his dog. 483 00:23:44,080 --> 00:23:47,160 Speaker 4: So eventually it became americanized and just dog because dogs 484 00:23:47,200 --> 00:23:49,959 Speaker 4: n was too difficult to say. They're also rumors as Okay, 485 00:23:49,960 --> 00:23:53,120 Speaker 4: what kind of meat is really in this sausage? 486 00:23:53,320 --> 00:23:53,480 Speaker 3: Right? 487 00:23:53,560 --> 00:23:56,399 Speaker 4: Yeah, it's sort of questionable, but it's more of a 488 00:23:56,440 --> 00:23:57,800 Speaker 4: comic goal kind of thing. 489 00:23:58,000 --> 00:23:59,679 Speaker 1: Oh yeah, my dog. You know it looks like a 490 00:23:59,680 --> 00:24:04,080 Speaker 1: little Wiener dog. How did it become associated with baseball 491 00:24:04,600 --> 00:24:07,600 Speaker 1: in particular? So that's what I mean. It's like hot 492 00:24:07,600 --> 00:24:09,040 Speaker 1: dog baseball. It goes together. 493 00:24:09,280 --> 00:24:11,240 Speaker 4: Yeah, yeah, Like, I'm not a big sports fan, but 494 00:24:11,280 --> 00:24:13,359 Speaker 4: I love going to baseball game just to eat a 495 00:24:13,359 --> 00:24:15,120 Speaker 4: hot dog and have a beer, and just for the comer. 496 00:24:15,280 --> 00:24:16,760 Speaker 1: I will go to a Dodger game just for the 497 00:24:16,800 --> 00:24:19,439 Speaker 1: Dodger dog and the flaming hot corner that they have. 498 00:24:20,160 --> 00:24:22,120 Speaker 1: I have to go. I have to check that out, 499 00:24:22,160 --> 00:24:23,879 Speaker 1: to check that. Well, yeah, so wait, how did it 500 00:24:24,280 --> 00:24:26,080 Speaker 1: end up at baseball baseball stadiums? 501 00:24:26,160 --> 00:24:29,760 Speaker 4: So a British merchant named Harry Stevens is given credit 502 00:24:29,760 --> 00:24:32,959 Speaker 4: for introducing hot dogs to baseball stadiums, and the story 503 00:24:33,040 --> 00:24:35,560 Speaker 4: goes that at a baseball game on a cold spring 504 00:24:35,640 --> 00:24:39,040 Speaker 4: day in nineteen hundred at New York City's Polo Grounds, 505 00:24:39,320 --> 00:24:42,440 Speaker 4: he placed a warm sausage with mustard and relish inside 506 00:24:42,640 --> 00:24:43,800 Speaker 4: a warm rule. 507 00:24:44,080 --> 00:24:44,960 Speaker 1: And they were a hit. 508 00:24:45,480 --> 00:24:48,800 Speaker 4: Sausages had been sold in roles before that, but he 509 00:24:48,880 --> 00:24:52,840 Speaker 4: had it mustard and relish. So this was revolutionary. And 510 00:24:52,880 --> 00:24:57,400 Speaker 4: this guy also is credited with designing the baseball scorecard 511 00:24:57,440 --> 00:25:01,320 Speaker 4: that is still used today. Introducing drinking of soda through 512 00:25:01,320 --> 00:25:01,920 Speaker 4: a straw. 513 00:25:02,080 --> 00:25:03,640 Speaker 1: He didn't invent that. 514 00:25:03,640 --> 00:25:07,360 Speaker 4: That was invented before, but he brought that to the 515 00:25:07,400 --> 00:25:09,800 Speaker 4: But the reason he said, we need straws in the 516 00:25:09,840 --> 00:25:12,760 Speaker 4: stadium is so that you wouldn't miss a play by 517 00:25:13,240 --> 00:25:15,200 Speaker 4: the bottle blocking exactly. 518 00:25:15,280 --> 00:25:18,200 Speaker 7: And also the hollow baseball is so born, you're not 519 00:25:18,240 --> 00:25:22,560 Speaker 7: going to miss a part. It's not like basketball or 520 00:25:23,080 --> 00:25:25,720 Speaker 7: or hockey, where like the where's the where's the that's 521 00:25:25,840 --> 00:25:26,480 Speaker 7: so true. 522 00:25:26,520 --> 00:25:31,280 Speaker 1: Like you take beer, you're not missed the home run, buddy. 523 00:25:31,400 --> 00:25:33,280 Speaker 1: But it was the same with a hot dog. 524 00:25:33,359 --> 00:25:35,600 Speaker 4: Right, you're not eating with your knife and for you're 525 00:25:35,640 --> 00:25:37,960 Speaker 4: just taking a bite, so you're not missing it. Your 526 00:25:38,040 --> 00:25:41,359 Speaker 4: head doesn't have to go down at all. He also 527 00:25:41,800 --> 00:25:45,840 Speaker 4: brought peanuts to the baseball stadium and so yeah, and 528 00:25:45,880 --> 00:25:49,240 Speaker 4: he said, I love this quote of his. If I 529 00:25:49,320 --> 00:25:51,639 Speaker 4: were poetic, I would say that one touch of the 530 00:25:51,680 --> 00:25:55,679 Speaker 4: frankfurter made the whole world. Kin, you would find a 531 00:25:55,720 --> 00:25:58,560 Speaker 4: prominent banker eating a Frankfurter and drinking a glass of beer, 532 00:25:58,600 --> 00:26:01,640 Speaker 4: and beside him would be a truck driver doing precisely 533 00:26:01,720 --> 00:26:04,840 Speaker 4: the same thing. And he said to have sold hot 534 00:26:04,880 --> 00:26:09,359 Speaker 4: dogs from the Hudson to the Rio Grande, at concessions 535 00:26:09,359 --> 00:26:14,080 Speaker 4: at Yankee Stadium, Fenway Park, the Astrodome, and more so 536 00:26:14,560 --> 00:26:16,080 Speaker 4: all over well. 537 00:26:16,119 --> 00:26:18,840 Speaker 1: And it's funny because they said the baseball games were 538 00:26:18,880 --> 00:26:20,359 Speaker 1: usually in the middle of the afternoon, so that it 539 00:26:20,400 --> 00:26:23,760 Speaker 1: was after lunch but before dinner. So it's not quite 540 00:26:23,840 --> 00:26:26,119 Speaker 1: a meal. They don't consider it a meal, consider its 541 00:26:26,160 --> 00:26:28,600 Speaker 1: like a snack. Yeah, although I consider them a they're 542 00:26:28,640 --> 00:26:32,160 Speaker 1: pretty well, let me tell you hardy minor a meal. 543 00:26:32,280 --> 00:26:34,320 Speaker 1: But did you know that the Dodger dog is the 544 00:26:34,320 --> 00:26:37,360 Speaker 1: most iconic hot dog in baseball? The Dodgers sell more 545 00:26:37,400 --> 00:26:40,600 Speaker 1: hot dogs than any other team. They sell three million 546 00:26:40,720 --> 00:26:44,560 Speaker 1: hot dogs a year. So is the Dodger dog beef pork? 547 00:26:44,680 --> 00:26:48,240 Speaker 1: What is it? The Dodger dog is one hundred percent pork. 548 00:26:48,440 --> 00:26:51,560 Speaker 4: Oh, and then the Super Dodger Dog is one hundred 549 00:26:51,600 --> 00:26:52,399 Speaker 4: percent beef. 550 00:26:52,800 --> 00:26:57,480 Speaker 1: Like the Super Super Dodger Dog. Soup ten inches long 551 00:26:57,560 --> 00:27:00,119 Speaker 1: a foot was too long in a regular six and 552 00:27:00,520 --> 00:27:03,359 Speaker 1: was not very special, so they had to get a 553 00:27:03,400 --> 00:27:07,199 Speaker 1: slightly longer dog than it's bun. And I do like 554 00:27:07,400 --> 00:27:10,960 Speaker 1: when the selchica is longer than the bun. It feels 555 00:27:10,960 --> 00:27:13,359 Speaker 1: like you're getting more well and also like I feel 556 00:27:13,359 --> 00:27:17,320 Speaker 1: like the current one is it's too much bread. Yeah, 557 00:27:17,359 --> 00:27:19,040 Speaker 1: that's true, because when you get to the Internet, I 558 00:27:19,080 --> 00:27:21,879 Speaker 1: want a good ratio of bun to hot dog, and 559 00:27:21,920 --> 00:27:24,800 Speaker 1: I feel like the normal hot dog sizes just disappear. 560 00:27:25,000 --> 00:27:27,080 Speaker 1: That's true. That's true. And then your last bite is 561 00:27:27,119 --> 00:27:29,400 Speaker 1: just brad like your first bite, and your last bite 562 00:27:29,520 --> 00:27:31,159 Speaker 1: is just bread, and by the time you get to 563 00:27:31,200 --> 00:27:32,400 Speaker 1: the last bite, it's all soggy. 564 00:27:32,480 --> 00:27:32,720 Speaker 2: You know. 565 00:27:32,920 --> 00:27:35,680 Speaker 1: Well, yeah, this is why I like a super dog. 566 00:27:40,119 --> 00:27:41,880 Speaker 1: You know what I learned. I didn't realize how old 567 00:27:41,880 --> 00:27:44,760 Speaker 1: the hot dog was. I thought Germany, and I thought 568 00:27:44,840 --> 00:27:46,080 Speaker 1: like nineteen hundreds. 569 00:27:46,200 --> 00:27:49,600 Speaker 4: I learned about Harry Stevens, this British merchant. I never 570 00:27:49,680 --> 00:27:53,080 Speaker 4: knew about him before, and I thought that was really interesting. 571 00:27:53,480 --> 00:27:56,960 Speaker 1: You guys, if you enjoyed Hot Dog Galan, it is 572 00:27:57,040 --> 00:28:00,640 Speaker 1: in my new cookbook, which drops October two, twenty nine, 573 00:28:00,680 --> 00:28:02,520 Speaker 1: so check it out. Hop Dog Galan. 574 00:28:02,920 --> 00:28:04,120 Speaker 3: It's so delicious. 575 00:28:04,119 --> 00:28:06,920 Speaker 1: I can't wait for your cookbook, Thanks for listening. Everybody 576 00:28:07,040 --> 00:28:10,200 Speaker 1: Hungry for History is a Hyphenite media production in partnership 577 00:28:10,200 --> 00:28:12,640 Speaker 1: with Iheart'smichaultura podcast Network. 578 00:28:12,760 --> 00:28:15,600 Speaker 4: For more of your favorite shows, visit the iHeartRadio app, 579 00:28:15,720 --> 00:28:23,240 Speaker 4: Apple Podcasts, or wherever you get your podcasts.