WEBVTT - REWIND: Hot Dogs! 0:00:01.040 --> 0:00:03.160 Wait, I'm gonna will while we're waiting for the buns, 0:00:03.160 --> 0:00:03.760 I'm gonna make. 0:00:03.680 --> 0:00:04.359 Us a prosecco. 0:00:04.680 --> 0:00:06.439 Oh. Even just pulled out the prosecco. 0:00:06.800 --> 0:00:11.120 I did, like, what are they having prosecco. 0:00:10.760 --> 0:00:11.440 With hot dogs? 0:00:11.600 --> 0:00:18.599 Today's episode is all about the hot dog. My name 0:00:18.640 --> 0:00:22.880 is Evil Longoria and I am my and welcome to 0:00:23.600 --> 0:00:27.479 Hungry for History, a podcast that explores our past and 0:00:27.520 --> 0:00:28.520 present through food. 0:00:28.800 --> 0:00:31.080 On every episode, we'll talk about the history of some 0:00:31.160 --> 0:00:34.880 of our favorite dishes, ingredients, and beverages from our culture. 0:00:35.000 --> 0:00:40.000 So make yourself at home. When when people think of 0:00:40.040 --> 0:00:43.519 the United States, they go hot dog, yeah, totally. It 0:00:43.600 --> 0:00:48.720 is the ultimate American food. But it's not from America. 0:00:48.760 --> 0:00:50.519 But it's not from America. We'll get into that. Ye 0:00:51.320 --> 0:00:54.240 Do you like how dogs? I love hot dogs too. 0:00:54.480 --> 0:00:57.600 I love hot are We're not supposed to though, Well, 0:00:57.600 --> 0:01:03.440 it depends on the wiener. I'm just saying, Ladies saying, 0:01:03.560 --> 0:01:06.840 I'm just saying it depends on the on the quality 0:01:07.040 --> 0:01:09.160 of the south checha. Yeah. But I feel like in 0:01:09.319 --> 0:01:12.479 La when you say hot dog, what do you think about? 0:01:12.840 --> 0:01:15.080 I think of bacon wrap, hot dog, street dogs. Oh, 0:01:15.120 --> 0:01:16.120 I think of the Dodger dog. 0:01:16.160 --> 0:01:19.880 Because I'm sports sports person. Yeah, there's also, of course 0:01:19.920 --> 0:01:23.960 pinks hot dogs. That's a big that's a big I agree, 0:01:23.959 --> 0:01:26.080 but I don't like those. The bacon wrapped I actually 0:01:26.240 --> 0:01:29.759 my best friend growing up in high school, her grandmother 0:01:30.240 --> 0:01:31.920 used to have the concession stand. 0:01:31.680 --> 0:01:34.400 At the Bickles and Laredo, so we used to always 0:01:34.400 --> 0:01:37.360 go and get the bacon wrap, bacon wrapped and just 0:01:37.400 --> 0:01:38.360 get all of the seabroo. 0:01:38.480 --> 0:01:43.360 I only had bacon wrap in college outside of clubs. 0:01:43.480 --> 0:01:46.640 So you'd stumble out at two am and you would 0:01:46.720 --> 0:01:50.880 smell the bacon and onions cooking on the little hot 0:01:50.920 --> 0:01:53.920 dog cart, the hot dog man that was there, and 0:01:53.960 --> 0:01:56.320 you we would always save two dollars, like we would 0:01:56.320 --> 0:01:58.720 spend all our money drinking at the club, Like save 0:01:58.760 --> 0:02:01.920 your two dollars for the hot like everybody saved the 0:02:01.960 --> 0:02:05.520 two dollars because just the smell like pulled you out 0:02:05.520 --> 0:02:10.320 of the club. It's the best. I remember having those in. 0:02:10.280 --> 0:02:13.359 High school because we would go to No Doloredo and 0:02:13.400 --> 0:02:15.519 then that was what we had at the end of 0:02:15.560 --> 0:02:15.840 the night. 0:02:15.960 --> 0:02:20.160 Yeah, and it's and now, yeah, the smell is just 0:02:20.440 --> 0:02:22.760 you see the smoke and it's just in ton. 0:02:23.760 --> 0:02:27.120 The wrapping of the bacon. Where did that come from? 0:02:27.280 --> 0:02:29.800 Is that just a Mexican thing? That is a Mexican thing. 0:02:29.840 --> 0:02:30.360 We added that. 0:02:30.520 --> 0:02:34.160 We added that that is our contribution to the all 0:02:34.240 --> 0:02:37.800 American hot dog, which now is a big part of 0:02:38.080 --> 0:02:42.080 la culture, la street culture. So you could say that 0:02:42.200 --> 0:02:45.359 it's a little bit from here from there, but Mexico 0:02:45.440 --> 0:02:46.760 is the one that added it. 0:02:46.840 --> 0:02:49.480 Hot Dogs became famous in Mexico because of bullfighting. 0:02:50.120 --> 0:02:54.040 Well originally they believe. It's one of those things that 0:02:54.080 --> 0:02:57.359 it's hard to pinpoint exactly when, but there is a 0:02:57.400 --> 0:03:02.400 theory that a group of American entrepreneurs, because hot dogs, 0:03:02.360 --> 0:03:05.560 which are successful in the US, they introduced them to 0:03:06.440 --> 0:03:08.800 both fighting ring in Mexico City in nineteen forty five 0:03:09.280 --> 0:03:11.560 and they were selling them as with a labeled perroscali, 0:03:11.639 --> 0:03:13.799 and so they had a thing a prero, but they 0:03:13.800 --> 0:03:16.440 didn't go over well, oh no. And then they were 0:03:16.480 --> 0:03:19.200 embraced in the northern states of Baja, Sonora and Chihuahua 0:03:19.320 --> 0:03:22.640 that have the earliest baseball stadiums. There's another theory that 0:03:22.680 --> 0:03:26.679 an American circus introduced the hot dog to Sonara in 0:03:26.760 --> 0:03:31.200 the twentieth century, but rather than using just regular mustard 0:03:31.240 --> 0:03:33.680 and ketchup like they do in the States. They started 0:03:33.720 --> 0:03:38.480 adding piccoe, gaiyo and chile, and then eventually they were wrapped. 0:03:38.520 --> 0:03:41.560 But that's my kind of hot dog that I make 0:03:41.600 --> 0:03:47.760 today because of Peppe. Is this like chile bacon, jalapeno 0:03:48.320 --> 0:03:50.640 salsa with ketchup and mustards. So it must be like that. 0:03:50.720 --> 0:03:53.400 The sonora and hot dog made its way throughout all 0:03:53.640 --> 0:03:57.080 Mexico because that's the one that Peppe educated me about. 0:03:57.160 --> 0:03:58.720 And now that's the only way I eat a hot 0:03:58.720 --> 0:04:02.800 dog is with this cheata a concoction on top of it. 0:04:03.440 --> 0:04:04.280 I can't wait. 0:04:04.600 --> 0:04:05.240 I can't wait. 0:04:05.400 --> 0:04:07.040 But I don't wrap it in bee. I don't wrap 0:04:07.040 --> 0:04:09.560 it in beef, and they did, and the bread was 0:04:09.600 --> 0:04:12.800 different in Mexico. They used the bolo. Yes, I've never 0:04:12.880 --> 0:04:14.720 had a hot dog with me neither. I don't think 0:04:14.720 --> 0:04:17.560 I have. No. I love a hot dog with brioche buns. 0:04:17.560 --> 0:04:20.560 Oh that sounds really good. Soft? Yeah, soft? 0:04:20.680 --> 0:04:22.760 But then if the hot dog bun is really soft, 0:04:22.839 --> 0:04:25.000 can it hold up to all of these toppings. 0:04:25.200 --> 0:04:26.560 I don't think it matters. 0:04:28.200 --> 0:04:30.040 I think it just goes in my mouth. It does 0:04:30.080 --> 0:04:32.680 fall apart, and it's also sweeter. It's a briosh Yeah, 0:04:32.760 --> 0:04:34.800 a little, it's a little sweeter, but it's fun. It's 0:04:34.800 --> 0:04:39.039 a really fun. It feels like a sophistic bie hot dog. 0:04:39.080 --> 0:04:43.239 Well just because you get to say brios, just because 0:04:43.279 --> 0:04:47.279 you say brios eva doesn't mean it's bougie exactly. No. 0:04:47.279 --> 0:04:53.000 Nomo is the city that started adding with so you 0:04:53.000 --> 0:04:57.240 have alio. Then they added pinto beans and mayo and avocado. 0:04:57.279 --> 0:05:00.919 It's like this hardy, heavy duty, you know, hot dog. 0:05:01.680 --> 0:05:04.960 And from there it spread to other urban cities, which 0:05:05.000 --> 0:05:07.840 is how we make which is how it made its 0:05:07.839 --> 0:05:08.440 way to La. 0:05:08.560 --> 0:05:10.719 I feel like I've never gone to a restaurant to 0:05:10.720 --> 0:05:12.520 get a hot dog. It's always a street vender. It's 0:05:12.520 --> 0:05:14.800 always a street vender. Yeah, I've never had a hot 0:05:14.839 --> 0:05:16.719 dog in a restaurant. So this sonata on. 0:05:16.880 --> 0:05:21.000 Bacon wrapped delicacy made its way to the US in 0:05:21.080 --> 0:05:24.400 the eighties or specifically, you know, to different cities, urban 0:05:24.520 --> 0:05:26.760 cities in the US in the nineteen eighties, and it 0:05:26.800 --> 0:05:29.880 was embraced by street vendors. But it was difficult to 0:05:29.880 --> 0:05:33.880 get moligos, so they substituted the hot dog bun. 0:05:34.320 --> 0:05:35.760 And it's amazing. 0:05:35.800 --> 0:05:38.600 I mean, I love going to the Hollywood Bowl in 0:05:38.720 --> 0:05:42.560 La and afterwards I always get a bacon wrapped hot dog. 0:05:43.120 --> 0:05:47.120 And it's you were talking about this inventiveness with making 0:05:47.320 --> 0:05:50.240 you know, a hot dog with just you know, sausage. 0:05:50.640 --> 0:05:54.359 But the street vendors they'll have a sterno and put 0:05:55.000 --> 0:05:57.440 a baking sheet over a sterno and then just cook 0:05:57.480 --> 0:06:00.600 the hot dogs and their carts from there. And I 0:06:00.680 --> 0:06:03.360 wanted to give a shout out to Medicaid Sanchez, who 0:06:03.400 --> 0:06:08.160 we featured in our Street Vendors episode last season of Sammy's. 0:06:09.040 --> 0:06:15.280 She sells an amazing bacon wrap hot dog. It's amazing, amazing, amazing. 0:06:15.400 --> 0:06:19.839 She also has vegan ones at the Piata District in La. Right, 0:06:20.080 --> 0:06:21.040 she's just there on the weekend. 0:06:21.120 --> 0:06:23.719 She's just air on the weekend, Saturdays and Sundays, words 0:06:23.760 --> 0:06:27.039 Sunday li it is. It is fantastic and her look, 0:06:27.080 --> 0:06:29.600 this are out of this world. 0:06:29.920 --> 0:06:32.479 Oh my gosh, that's so great. Are there hot dogs 0:06:32.520 --> 0:06:34.480 in Latin America and South America? 0:06:34.680 --> 0:06:38.200 Yeah, there are some countries like Colombia. Top them with 0:06:38.320 --> 0:06:41.440 pineapple sauce and crat potato chips. 0:06:41.520 --> 0:06:42.480 The crushed potato. 0:06:42.279 --> 0:06:46.240 Chips sounds amazing. That sounds that right. Pineapple I have 0:06:46.320 --> 0:06:49.120 to taste. I do love pineapples. I'd have to taste. Wait, 0:06:49.200 --> 0:06:53.240 Venezuela tops them with cabbage and carrots and onions and 0:06:53.240 --> 0:06:55.040 strategy I don't know about. I don't know about the 0:06:55.040 --> 0:06:58.080 cabbaging carrots. Guys, it's interesting. It's in Venezuela. I gotta 0:06:58.120 --> 0:06:59.760 ask Wilma Rolderama. He does that. 0:07:00.560 --> 0:07:05.720 See he doesn't make them. Brazilians add ground beef, corn 0:07:05.760 --> 0:07:06.400 and carrot. 0:07:06.480 --> 0:07:09.360 Well, that just sounds like like a chill pie. Oh yeah, 0:07:09.440 --> 0:07:13.000 we're also like a too. That that's now, that's just 0:07:13.040 --> 0:07:18.040 a whole different dish. Okay, brazil We wait. Guatemalans they 0:07:18.040 --> 0:07:22.920 call them schucos and they have traditional ketchup mustard and mayo. 0:07:23.480 --> 0:07:27.360 But then they put coal slaw and this cheatmol which 0:07:27.360 --> 0:07:30.280 is a roasted tomato sauce and avocados. I'm not mad 0:07:30.320 --> 0:07:30.840 at this one. 0:07:30.920 --> 0:07:33.960 Yeah, it sounds interesting. I'm curious about the roasted tomato sauce. 0:07:35.200 --> 0:07:38.440 Argentina calls them totty ban, like toty son ban, and. 0:07:38.400 --> 0:07:44.440 They, of course they do Argentina. That sounds so good. 0:07:45.200 --> 0:07:48.160 When we come back, I am cooking Betha's favorite hot dog, 0:07:48.400 --> 0:07:52.000 inspired by his favorite hot dog cart in Mexico City 0:07:52.320 --> 0:07:55.040 called hot dogs Glan. I can't wait, so stay with us, 0:07:55.120 --> 0:08:01.960 hungry for history. We'll be right back. So we are 0:08:01.960 --> 0:08:05.840 in the kitchen making hot dogs Galan, which is named 0:08:05.880 --> 0:08:09.120 after this hot dog cart in Mexico City that was 0:08:09.240 --> 0:08:10.880 super famous when. 0:08:10.720 --> 0:08:11.720 Pepe was young. 0:08:11.840 --> 0:08:12.760 I think it's still around. 0:08:12.760 --> 0:08:14.280 I can't remember what he told me. 0:08:14.880 --> 0:08:17.160 And they would come out of the clubs at night 0:08:17.240 --> 0:08:20.040 and this guy would be there of making the hot 0:08:20.080 --> 0:08:22.960 dogs goal on which is it was his own sauce, 0:08:23.080 --> 0:08:28.360 like nobody made it like him. But it's just onions, jalapennos, 0:08:28.640 --> 0:08:33.280 crispy bacon, mustard ketchup and. 0:08:33.040 --> 0:08:34.480 I'm missing something and cheese. 0:08:34.679 --> 0:08:37.440 Oh and tomatoes. That's what I was like, I'm missing something, 0:08:37.600 --> 0:08:40.800 okay and tomatoes. He told me what was in it, 0:08:40.840 --> 0:08:44.000 and I go, I could probably make that, and then 0:08:44.040 --> 0:08:44.800 I tried it. 0:08:45.120 --> 0:08:47.000 He nailed it, and I nailed it, and it was like, 0:08:47.160 --> 0:08:47.840 this is it? 0:08:48.120 --> 0:08:49.800 You did it, because you know if it was like 0:08:50.240 --> 0:08:52.360 I don't know, it has this this in it? And 0:08:52.400 --> 0:08:55.560 I was like, well, thanks, that's helpful, so this might 0:08:55.640 --> 0:08:59.240 be not exact. I already cooked the bacon, I just 0:08:59.280 --> 0:09:00.920 need you to chop it into tiny. 0:09:00.600 --> 0:09:05.560 Pieces okay, and it's extra like yeah, just really tiny like. 0:09:06.320 --> 0:09:09.240 But not big like bacon bits. Okay. And I'm gonna 0:09:09.320 --> 0:09:14.400 chop an onion, so I like to throw the onions 0:09:14.480 --> 0:09:18.040 and tomato in burst, so it starts like cooking down. 0:09:18.400 --> 0:09:21.600 Oh you cook a tomato in the onion yeah, oh okay, 0:09:21.760 --> 0:09:24.480 so it's not a p there, it's like a sauce. 0:09:24.520 --> 0:09:26.839 It's a warm sauce. Yeah. But I guess this is 0:09:26.880 --> 0:09:29.959 this peak with the gyle because it's jalapenio, onion and 0:09:30.600 --> 0:09:34.640 tomato well cooked but cooked sign that. So because I 0:09:34.679 --> 0:09:38.080 fried that bacon earlier, I'm gonna use the bacon grease 0:09:39.160 --> 0:09:42.400 as my base as one would, right. 0:09:42.800 --> 0:09:44.920 Yeah, it's the best kind of fat because it has 0:09:44.960 --> 0:09:45.559 all the flavor. 0:09:45.679 --> 0:09:45.920 Yeah. 0:09:45.960 --> 0:09:49.480 And then when you diced up these tomatoes both, yeah, 0:09:49.920 --> 0:09:52.200 it kind of gets cooked down, so it doesn't need 0:09:52.240 --> 0:09:54.000 to be as precise as peak with the guy. 0:09:54.040 --> 0:09:54.559 Okay. 0:09:55.480 --> 0:09:58.080 I try to do like right now, I'm doing half 0:09:58.120 --> 0:10:01.200 an onion and to eat tomatoes. I would make it 0:10:01.240 --> 0:10:04.199 more tomato we normally, but I only have three tomatoes. 0:10:04.400 --> 0:10:07.400 Okay for those people that might not now, galan. 0:10:07.160 --> 0:10:08.800 Means hands hand. 0:10:10.360 --> 0:10:13.480 But like like a hot guy like a super hot guy. 0:10:13.800 --> 0:10:15.200 Like wow, he's a galan. 0:10:15.160 --> 0:10:19.440 Like he's a heart throb, heart throb. Yeah, oh, this 0:10:19.520 --> 0:10:22.760 already smells good just for the bacon grease and with 0:10:22.840 --> 0:10:23.320 the juice. 0:10:23.640 --> 0:10:26.160 Okay, yeah, give me that juice. 0:10:26.559 --> 0:10:29.520 We're gonna use some canned holopenios and we're gonna these 0:10:29.559 --> 0:10:32.720 you want to dice up pretty pretty small? Okay, I'd 0:10:32.800 --> 0:10:36.160 like to get the slight the yeah, but not the 0:10:36.200 --> 0:10:38.920 little rings, like the rings because they're easier to chop up. 0:10:39.120 --> 0:10:41.360 Oh I see, Okay, I don't know why, but like 0:10:41.360 --> 0:10:43.480 like not your halpenios. Yes. 0:10:44.080 --> 0:10:46.920 So we're gonna use two seven ounce cans. 0:10:46.960 --> 0:10:48.840 Oh my gosh, this smells so good. 0:10:48.920 --> 0:10:51.000 Actually, I'm gonna probably do let's do a can and 0:10:51.040 --> 0:10:53.720 a half because you know, you never know how spicy 0:10:53.760 --> 0:10:56.199 you're How are they is super spicy? 0:10:56.960 --> 0:10:57.800 I love spicy? 0:10:57.880 --> 0:10:58.360 I do too. 0:10:58.720 --> 0:10:58.960 Sorry. 0:10:59.000 --> 0:11:02.319 In the meantime, I'm gonna oil are I'm gonna boil 0:11:02.520 --> 0:11:05.800 our wieners so they're not grilled. They are, but I 0:11:05.840 --> 0:11:07.280 boil them then grill them. 0:11:07.679 --> 0:11:12.480 Ah, Hebrew Hebrew National is this good? 0:11:12.880 --> 0:11:18.000 So I'm using Hebrew National Kosher beef francs. 0:11:18.360 --> 0:11:20.160 Okay, so you how many putting in there fores. 0:11:20.000 --> 0:11:21.720 I'm just putting in four for us because it's just 0:11:21.800 --> 0:11:24.319 for us. But you know, let me make sure this 0:11:24.400 --> 0:11:25.680 is cooking down. 0:11:28.440 --> 0:11:29.520 Let me see what it looks like. 0:11:29.960 --> 0:11:31.600 It's just cooking down. Okay. 0:11:31.640 --> 0:11:35.520 So it's just basically tomato onion cooking and bacon grease, 0:11:35.640 --> 0:11:38.720 and they're getting really nice and saucy. And I'm going 0:11:38.800 --> 0:11:44.480 to add the can and a half of diceds pickled capenos. 0:11:44.040 --> 0:11:45.840 Pickled penos, and again. 0:11:45.840 --> 0:11:48.559 Depending on your on desire. 0:11:49.040 --> 0:11:53.320 Hot spicy, depending on how spicy pekan they, how pekan 0:11:53.400 --> 0:11:56.880 they you want it. The bacon and cheese come in 0:11:56.960 --> 0:12:00.280 at the end, okay, because once you put the cheese in, Actually, 0:12:00.320 --> 0:12:04.520 if it's this processed stuff, you know, craft and forestyle 0:12:04.640 --> 0:12:07.840 Mexican cheese, Like, if it's this, there's a lot of 0:12:07.840 --> 0:12:11.920 stuff in these so once you heat it after a while, 0:12:12.160 --> 0:12:16.319 it'll become stiff. So you want to add your cheese 0:12:16.440 --> 0:12:21.000 last and then serve it, okay on your hot dog, okay, 0:12:21.080 --> 0:12:23.240 because if not, if you put all the cheese and 0:12:23.280 --> 0:12:25.959 then it just sits there, it kind of starts to harden, 0:12:26.840 --> 0:12:28.200 which tells you what's in here. 0:12:28.280 --> 0:12:31.480 Oh I know, gosh, look at it, because. 0:12:32.679 --> 0:12:35.559 Maybe maybe stop showing me that even what's in the 0:12:35.640 --> 0:12:38.400 cheese you're gonna put I mean, I wonder what's I 0:12:38.400 --> 0:12:39.200 wonder what he puts in? 0:12:39.440 --> 0:12:42.120 Probably the same. No, it's probably is it that kind 0:12:42.160 --> 0:12:48.520 of cheese. I mean it's probably better. I'm saying has No, 0:12:48.840 --> 0:12:50.080 he doesn't know anything. 0:12:51.520 --> 0:12:54.160 Come on, he's just happy that you're making He's just. 0:12:54.160 --> 0:12:56.520 Happy that I learned it on my own. 0:12:57.400 --> 0:12:58.760 Without even tasting it. 0:12:58.960 --> 0:13:01.560 With never tasting it my life. So I'm gonna add 0:13:01.640 --> 0:13:02.800 mustard and ketchup. What? 0:13:03.520 --> 0:13:05.240 Yeah, you add the mustard ketchup to the. 0:13:05.360 --> 0:13:06.160 To the sauce. 0:13:06.360 --> 0:13:09.760 Interesting, I would have never in a millionaire instead of 0:13:09.760 --> 0:13:10.199 doing this. 0:13:10.679 --> 0:13:14.240 Yes, I use yellow mustard. It should be yellow mustard. 0:13:15.080 --> 0:13:17.920 And a lot of times I use waterburger ketchup. Okay, 0:13:18.000 --> 0:13:21.840 so it's spicy. Yeah, waterburger ketchup has this spicy ketchup. 0:13:21.880 --> 0:13:23.280 So then I mix it and then I kind of 0:13:23.280 --> 0:13:25.080 taste like, Ooh, I put too much mustard, and then 0:13:25.080 --> 0:13:26.720 I put more ketchup where I go, Oh it needs 0:13:26.720 --> 0:13:28.640 more ketchup or more more whatever. 0:13:29.280 --> 0:13:31.760 Wait, how did you figure out that it had mustard 0:13:31.800 --> 0:13:32.160 and ketchup? 0:13:32.240 --> 0:13:33.040 No, it's me. 0:13:33.200 --> 0:13:36.680 Oh he told you Okay, that looks so good. Good. 0:13:36.960 --> 0:13:38.560 I feel like it's a little too mustardy. 0:13:39.200 --> 0:13:41.720 I don't want it too sweet either, because the onions 0:13:41.760 --> 0:13:42.760 give a little sweetness. 0:13:42.960 --> 0:13:44.040 I love ketchup and mustard. 0:13:44.160 --> 0:13:46.560 So I'm gonna turn this down really low. Okay, and 0:13:46.640 --> 0:13:47.560 just let that sit there. 0:13:47.760 --> 0:13:49.520 And what consistency are you looking for? 0:13:49.920 --> 0:13:51.760 Like a sauce that you're gonna pour over. Once we 0:13:51.760 --> 0:13:53.560 put the cheese, it'll harden up. Like I said, you 0:13:53.559 --> 0:13:55.600 put the cheese and it kind of stippens up. So okay, 0:13:55.640 --> 0:13:57.560 when you put it on your hot dog, it doesn't move, 0:13:57.679 --> 0:13:59.959 it's kind of it just stays in place. 0:14:00.240 --> 0:14:03.520 Okay, So let's that looks So. 0:14:03.760 --> 0:14:06.240 Let's look that up a little bit. And then our 0:14:06.480 --> 0:14:08.880 boil or our hot dogs are boiling, and let's put the. 0:14:09.240 --> 0:14:10.880 So how long do you boil the hot dogs? 0:14:11.160 --> 0:14:11.360 Five? 0:14:11.360 --> 0:14:12.080 Five minutes? 0:14:12.160 --> 0:14:12.439 Yeah? 0:14:12.559 --> 0:14:15.000 Okay, all right, let's put our buns in the oven. 0:14:17.400 --> 0:14:19.800 Buns go in the oven. While we're waiting for the buns, 0:14:19.840 --> 0:14:20.440 I'm gonna make. 0:14:20.360 --> 0:14:21.000 Us a prosecco. 0:14:21.360 --> 0:14:23.120 Oh even just pulled out the prosecco. 0:14:23.480 --> 0:14:23.840 I did. 0:14:25.920 --> 0:14:27.760 But let me tell you this is my this is 0:14:27.800 --> 0:14:28.480 I'm Mexican. 0:14:28.760 --> 0:14:30.440 Martha. Stewart because. 0:14:31.680 --> 0:14:34.600 I always have prosecco in the fridge and I always 0:14:34.640 --> 0:14:36.800 have my orange juice rose. 0:14:36.600 --> 0:14:37.760 Shaped ice cube. 0:14:37.840 --> 0:14:40.600 That's beautiful and it's so pretty. But I mean, this 0:14:40.720 --> 0:14:43.280 is like you're ready for a party anytime. I'm a 0:14:43.400 --> 0:14:44.240 watching party. 0:14:44.680 --> 0:14:48.640 I'm Stewart. I'm the Mexican Mexican Martha Stewart. 0:14:48.960 --> 0:14:53.160 I love it, Like, don't don't catch me without orange 0:14:53.200 --> 0:14:54.960 ice cubes. Guys, it's beautiful. 0:14:55.080 --> 0:14:56.800 If I feel so special, it is. 0:14:56.920 --> 0:14:59.120 It does make me feel fancy. 0:14:59.320 --> 0:15:02.200 Yeah, I feel fancy, I said. 0:15:02.200 --> 0:15:03.960 Look, and then it's so pretty when you pour it. 0:15:05.440 --> 0:15:09.560 It just makes you drink so pretty. 0:15:08.440 --> 0:15:12.479 Tee you see vai, thank you? 0:15:12.680 --> 0:15:14.960 Like why are they having persco without dogs? 0:15:15.000 --> 0:15:17.520 So I usually would now take these on the grill 0:15:17.600 --> 0:15:20.440 and just should get some marks on them. Okay, we 0:15:20.480 --> 0:15:22.360 don't need to do that, but you know what, that's 0:15:22.360 --> 0:15:24.000 a good question. I boil till they pop. 0:15:24.040 --> 0:15:26.160 Then I know they're like really okay, I. 0:15:26.120 --> 0:15:29.080 Never trust, like even ready to ready to eat shrimp 0:15:29.320 --> 0:15:32.800 or hot dogs or I'm just like I don't know, 0:15:32.840 --> 0:15:36.200 I'm gonna cook this again. Just think yeah, oh my gosh, see, 0:15:36.200 --> 0:15:38.360 look the buns don't take a long time They literally 0:15:38.360 --> 0:15:41.600 took like four minutes because you don't want to burn them. Okay, 0:15:41.960 --> 0:15:43.520 you're gonna pour while I stir. 0:15:44.160 --> 0:15:46.040 Oh, so you mix it. I see what you're saying. 0:15:46.040 --> 0:15:48.120 Now you mix it into the suck for it. 0:15:48.160 --> 0:15:51.800 Tell me why that's good? And again you can do 0:15:51.880 --> 0:15:54.160 this to your consistency and your liking. 0:15:54.200 --> 0:15:55.360 But see, look that's the. 0:15:55.320 --> 0:16:01.680 Sauce that Oh my god, okay. 0:16:00.080 --> 0:16:01.760 Makeup artist along just walked in. 0:16:02.160 --> 0:16:03.040 But that's it. That's good. 0:16:03.040 --> 0:16:05.920 Okay, that's enough cheese. Now get the bacon cheese. 0:16:06.120 --> 0:16:07.600 Oh sos it in the bacon. 0:16:07.640 --> 0:16:11.160 Okay, okay, so we just added the cheese and our sauce. 0:16:11.600 --> 0:16:13.080 And now you're gonna add your bacon. 0:16:13.240 --> 0:16:15.720 Oh my god, that looks amazing. 0:16:15.960 --> 0:16:17.640 And there you govol. 0:16:18.840 --> 0:16:20.680 So you want to just sit for a couple of 0:16:20.720 --> 0:16:22.640 minutes just to let the cheese really melt. 0:16:23.160 --> 0:16:26.480 That's it. So let's get our own our dogs in 0:16:26.520 --> 0:16:28.720 the bun. See how toasts you that little toasted? 0:16:28.960 --> 0:16:32.000 You want it a little, a little crunchy there. 0:16:32.280 --> 0:16:34.120 I love a nice and toasty book. 0:16:34.280 --> 0:16:42.200 So this is the sauce. Oh my gosh, my husband's 0:16:42.200 --> 0:16:42.640 gonna die. 0:16:42.960 --> 0:16:44.120 Yep. Let me look at that. 0:16:44.920 --> 0:16:47.840 The other thing I love about this hot Dog's gull 0:16:47.920 --> 0:16:49.800 on sauce is you can put it on hot dogs, 0:16:49.920 --> 0:16:52.120 you can put on a hamburger, you can put it 0:16:52.160 --> 0:16:54.840 on eggs, you can put it on like it's just 0:16:55.120 --> 0:17:01.320 a great spice versatile sauce. Look at that bund's perfectly toasted. 0:17:03.160 --> 0:17:08.280 This is amazing, Yeah, like amazing, Holy shit. I can 0:17:08.320 --> 0:17:10.639 taste the crunch of the bacon. 0:17:10.960 --> 0:17:11.480 The bacon. 0:17:11.560 --> 0:17:12.960 The texture of the bacon. 0:17:12.680 --> 0:17:15.200 Is because you like the bacon wrapt, which I find 0:17:15.280 --> 0:17:17.000 sometimes too soft. 0:17:18.240 --> 0:17:19.760 That's my son, he's gonna want some. 0:17:20.480 --> 0:17:22.600 I find some as a bacon wrap is too soft, 0:17:22.680 --> 0:17:24.280 and when you take a bite, like the whole thing's 0:17:24.320 --> 0:17:26.240 coming out and you're kind of fighting with the bacon 0:17:26.280 --> 0:17:28.199 when you chop it up like this, I actually like it, 0:17:28.240 --> 0:17:33.000 super crispy like bacon bits. I think I like this better. Yeah, 0:17:33.680 --> 0:17:36.360 cheers to season two. 0:17:39.960 --> 0:17:42.679 Won't you married you? I know I would marry you. 0:17:42.760 --> 0:17:43.840 I'm a pretty good catch. 0:17:47.160 --> 0:17:48.760 Don't go anywhere, hungry for history. 0:17:48.800 --> 0:17:50.399 Will be right back after the break. 0:17:56.000 --> 0:17:58.600 This is something I've always wanted to a win who 0:17:58.800 --> 0:18:01.919 thought of sausage just in general, the concept of like 0:18:02.720 --> 0:18:05.439 stuffing intestines with stuff. 0:18:05.520 --> 0:18:06.040 It's weird. 0:18:06.400 --> 0:18:07.359 It's so weird. 0:18:07.400 --> 0:18:09.359 It's a weird thing, but it also makes sense. 0:18:09.480 --> 0:18:12.200 Is it from Germany? Well no, no, actually it goes 0:18:12.240 --> 0:18:12.760 for a spot. 0:18:12.760 --> 0:18:14.520 We don't really know exactly, but there's a mention of 0:18:14.560 --> 0:18:17.119 blood sausage in Homer's Odyssey that dates back to the 0:18:17.200 --> 0:18:27.360 ninth century BC BC. Before the Jesus, there was hot dogs. 0:18:28.960 --> 0:18:31.800 Well, well, I don't know. We can call it American. 0:18:31.320 --> 0:18:35.320 Now, No, no, everything comes from somewhere else, right, But 0:18:35.520 --> 0:18:40.280 in the first century, Guias, the cook of Roman emperor Nero, 0:18:40.440 --> 0:18:43.240 who loved food and was this crazy guy. 0:18:43.320 --> 0:18:45.120 At the time, it was a customed. 0:18:45.000 --> 0:18:49.320 To starve pigs for one week to cleanse it before cooking. 0:18:50.000 --> 0:18:52.320 And the story is that one. 0:18:52.240 --> 0:18:57.199 Day Guias thought this, this pig isn't ready whatever. It 0:18:57.280 --> 0:18:59.720 was already cooked. So they cut the roasted pig open 0:19:00.119 --> 0:19:05.080 and the intestine was perfectly clean, and so he got 0:19:05.119 --> 0:19:10.320 the idea of getting meat, ground meat and spices and 0:19:10.359 --> 0:19:12.160 stuffing it and making links. 0:19:12.600 --> 0:19:16.040 And that is the first sauce sauce. It that sounds 0:19:16.240 --> 0:19:19.399 so odd to me that somebody goes, this is a 0:19:19.400 --> 0:19:23.880 good idea. That sounds almost like on serial killery. 0:19:24.840 --> 0:19:27.199 Okay, it was a little weird, it's a little weird, 0:19:27.200 --> 0:19:28.760 but at the same time it makes sense. Talk about 0:19:28.880 --> 0:19:31.400 being resourceful. It's like, oh wait a minute, we could 0:19:31.440 --> 0:19:35.800