Speaker 1: Wait, I'm gonna will while we're waiting for the buns,
Speaker 1: I'm gonna make.
Speaker 2: Us a prosecco.
Speaker 3: Oh. Even just pulled out the prosecco.
Speaker 1: I did, like, what are they having prosecco.
Speaker 2: With hot dogs?
Speaker 1: Today's episode is all about the hot dog. My name
Speaker 1: is Evil Longoria and I am my and welcome to
Speaker 1: Hungry for History, a podcast that explores our past and
Speaker 1: present through food.
Speaker 4: On every episode, we'll talk about the history of some
Speaker 4: of our favorite dishes, ingredients, and beverages from our culture.
Speaker 1: So make yourself at home. When when people think of
Speaker 1: the United States, they go hot dog, yeah, totally. It
Speaker 1: is the ultimate American food. But it's not from America.
Speaker 1: But it's not from America. We'll get into that. Ye
Speaker 1: Do you like how dogs? I love hot dogs too.
Speaker 1: I love hot are We're not supposed to though, Well,
Speaker 1: it depends on the wiener. I'm just saying, Ladies saying,
Speaker 1: I'm just saying it depends on the on the quality
Speaker 1: of the south checha. Yeah. But I feel like in
Speaker 1: La when you say hot dog, what do you think about?
Speaker 1: I think of bacon wrap, hot dog, street dogs. Oh,
Speaker 1: I think of the Dodger dog.
Speaker 4: Because I'm sports sports person. Yeah, there's also, of course
Speaker 4: pinks hot dogs. That's a big that's a big I agree,
Speaker 4: but I don't like those. The bacon wrapped I actually
Speaker 4: my best friend growing up in high school, her grandmother
Speaker 4: used to have the concession stand.
Speaker 5: At the Bickles and Laredo, so we used to always
Speaker 5: go and get the bacon wrap, bacon wrapped and just
Speaker 5: get all of the seabroo.
Speaker 1: I only had bacon wrap in college outside of clubs.
Speaker 1: So you'd stumble out at two am and you would
Speaker 1: smell the bacon and onions cooking on the little hot
Speaker 1: dog cart, the hot dog man that was there, and
Speaker 1: you we would always save two dollars, like we would
Speaker 1: spend all our money drinking at the club, Like save
Speaker 1: your two dollars for the hot like everybody saved the
Speaker 1: two dollars because just the smell like pulled you out
Speaker 1: of the club. It's the best. I remember having those in.
Speaker 5: High school because we would go to No Doloredo and
Speaker 5: then that was what we had at the end of
Speaker 5: the night.
Speaker 4: Yeah, and it's and now, yeah, the smell is just
Speaker 4: you see the smoke and it's just in ton.
Speaker 1: The wrapping of the bacon. Where did that come from?
Speaker 1: Is that just a Mexican thing? That is a Mexican thing.
Speaker 1: We added that.
Speaker 4: We added that that is our contribution to the all
Speaker 4: American hot dog, which now is a big part of
Speaker 4: la culture, la street culture. So you could say that
Speaker 4: it's a little bit from here from there, but Mexico
Speaker 4: is the one that added it.
Speaker 1: Hot Dogs became famous in Mexico because of bullfighting.
Speaker 4: Well originally they believe. It's one of those things that
Speaker 4: it's hard to pinpoint exactly when, but there is a
Speaker 4: theory that a group of American entrepreneurs, because hot dogs,
Speaker 4: which are successful in the US, they introduced them to
Speaker 4: both fighting ring in Mexico City in nineteen forty five
Speaker 4: and they were selling them as with a labeled perroscali,
Speaker 4: and so they had a thing a prero, but they
Speaker 4: didn't go over well, oh no. And then they were
Speaker 4: embraced in the northern states of Baja, Sonora and Chihuahua
Speaker 4: that have the earliest baseball stadiums. There's another theory that
Speaker 4: an American circus introduced the hot dog to Sonara in
Speaker 4: the twentieth century, but rather than using just regular mustard
Speaker 4: and ketchup like they do in the States. They started
Speaker 4: adding piccoe, gaiyo and chile, and then eventually they were wrapped.
Speaker 1: But that's my kind of hot dog that I make
Speaker 1: today because of Peppe. Is this like chile bacon, jalapeno
Speaker 1: salsa with ketchup and mustards. So it must be like that.
Speaker 1: The sonora and hot dog made its way throughout all
Speaker 1: Mexico because that's the one that Peppe educated me about.
Speaker 1: And now that's the only way I eat a hot
Speaker 1: dog is with this cheata a concoction on top of it.
Speaker 1: I can't wait.
Speaker 3: I can't wait.
Speaker 1: But I don't wrap it in bee. I don't wrap
Speaker 1: it in beef, and they did, and the bread was
Speaker 1: different in Mexico. They used the bolo. Yes, I've never
Speaker 1: had a hot dog with me neither. I don't think
Speaker 1: I have. No. I love a hot dog with brioche buns.
Speaker 1: Oh that sounds really good. Soft? Yeah, soft?
Speaker 4: But then if the hot dog bun is really soft,
Speaker 4: can it hold up to all of these toppings.
Speaker 2: I don't think it matters.
Speaker 1: I think it just goes in my mouth. It does
Speaker 1: fall apart, and it's also sweeter. It's a briosh Yeah,
Speaker 1: a little, it's a little sweeter, but it's fun. It's
Speaker 1: a really fun. It feels like a sophistic bie hot dog.
Speaker 4: Well just because you get to say brios, just because
Speaker 4: you say brios eva doesn't mean it's bougie exactly. No.
Speaker 4: Nomo is the city that started adding with so you
Speaker 4: have alio. Then they added pinto beans and mayo and avocado.
Speaker 1: It's like this hardy, heavy duty, you know, hot dog.
Speaker 4: And from there it spread to other urban cities, which
Speaker 4: is how we make which is how it made its
Speaker 4: way to La.
Speaker 1: I feel like I've never gone to a restaurant to
Speaker 1: get a hot dog. It's always a street vender. It's
Speaker 1: always a street vender. Yeah, I've never had a hot
Speaker 1: dog in a restaurant. So this sonata on.
Speaker 4: Bacon wrapped delicacy made its way to the US in
Speaker 4: the eighties or specifically, you know, to different cities, urban
Speaker 4: cities in the US in the nineteen eighties, and it
Speaker 4: was embraced by street vendors. But it was difficult to
Speaker 4: get moligos, so they substituted the hot dog bun.
Speaker 1: And it's amazing.
Speaker 4: I mean, I love going to the Hollywood Bowl in
Speaker 4: La and afterwards I always get a bacon wrapped hot dog.
Speaker 4: And it's you were talking about this inventiveness with making
Speaker 4: you know, a hot dog with just you know, sausage.
Speaker 4: But the street vendors they'll have a sterno and put
Speaker 4: a baking sheet over a sterno and then just cook
Speaker 4: the hot dogs and their carts from there. And I
Speaker 4: wanted to give a shout out to Medicaid Sanchez, who
Speaker 4: we featured in our Street Vendors episode last season of Sammy's.
Speaker 1: She sells an amazing bacon wrap hot dog. It's amazing, amazing, amazing.
Speaker 1: She also has vegan ones at the Piata District in La. Right,
Speaker 1: she's just there on the weekend.
Speaker 4: She's just air on the weekend, Saturdays and Sundays, words
Speaker 4: Sunday li it is. It is fantastic and her look,
Speaker 4: this are out of this world.
Speaker 1: Oh my gosh, that's so great. Are there hot dogs
Speaker 1: in Latin America and South America?
Speaker 4: Yeah, there are some countries like Colombia. Top them with
Speaker 4: pineapple sauce and crat potato chips.
Speaker 3: The crushed potato.
Speaker 1: Chips sounds amazing. That sounds that right. Pineapple I have
Speaker 1: to taste. I do love pineapples. I'd have to taste. Wait,
Speaker 1: Venezuela tops them with cabbage and carrots and onions and
Speaker 1: strategy I don't know about. I don't know about the
Speaker 1: cabbaging carrots. Guys, it's interesting. It's in Venezuela. I gotta
Speaker 1: ask Wilma Rolderama. He does that.
Speaker 4: See he doesn't make them. Brazilians add ground beef, corn
Speaker 4: and carrot.
Speaker 1: Well, that just sounds like like a chill pie. Oh yeah,
Speaker 1: we're also like a too. That that's now, that's just
Speaker 1: a whole different dish. Okay, brazil We wait. Guatemalans they
Speaker 1: call them schucos and they have traditional ketchup mustard and mayo.
Speaker 1: But then they put coal slaw and this cheatmol which
Speaker 1: is a roasted tomato sauce and avocados. I'm not mad
Speaker 1: at this one.
Speaker 4: Yeah, it sounds interesting. I'm curious about the roasted tomato sauce.
Speaker 4: Argentina calls them totty ban, like toty son ban, and.
Speaker 1: They, of course they do Argentina. That sounds so good.
Speaker 1: When we come back, I am cooking Betha's favorite hot dog,
Speaker 1: inspired by his favorite hot dog cart in Mexico City
Speaker 1: called hot dogs Glan. I can't wait, so stay with us,
Speaker 1: hungry for history. We'll be right back. So we are
Speaker 1: in the kitchen making hot dogs Galan, which is named
Speaker 1: after this hot dog cart in Mexico City that was
Speaker 1: super famous when.
Speaker 2: Pepe was young.
Speaker 1: I think it's still around.
Speaker 2: I can't remember what he told me.
Speaker 1: And they would come out of the clubs at night
Speaker 1: and this guy would be there of making the hot
Speaker 1: dogs goal on which is it was his own sauce,
Speaker 1: like nobody made it like him. But it's just onions, jalapennos,
Speaker 1: crispy bacon, mustard ketchup and.
Speaker 2: I'm missing something and cheese.
Speaker 1: Oh and tomatoes. That's what I was like, I'm missing something,
Speaker 1: okay and tomatoes. He told me what was in it,
Speaker 1: and I go, I could probably make that, and then
Speaker 1: I tried it.
Speaker 4: He nailed it, and I nailed it, and it was like,
Speaker 4: this is it?
Speaker 1: You did it, because you know if it was like
Speaker 1: I don't know, it has this this in it? And
Speaker 1: I was like, well, thanks, that's helpful, so this might
Speaker 1: be not exact. I already cooked the bacon, I just
Speaker 1: need you to chop it into tiny.
Speaker 4: Pieces okay, and it's extra like yeah, just really tiny like.
Speaker 1: But not big like bacon bits. Okay. And I'm gonna
Speaker 1: chop an onion, so I like to throw the onions
Speaker 1: and tomato in burst, so it starts like cooking down.
Speaker 4: Oh you cook a tomato in the onion yeah, oh okay,
Speaker 4: so it's not a p there, it's like a sauce.
Speaker 1: It's a warm sauce. Yeah. But I guess this is
Speaker 1: this peak with the gyle because it's jalapenio, onion and
Speaker 1: tomato well cooked but cooked sign that. So because I
Speaker 1: fried that bacon earlier, I'm gonna use the bacon grease
Speaker 1: as my base as one would, right.
Speaker 4: Yeah, it's the best kind of fat because it has
Speaker 4: all the flavor.
Speaker 2: Yeah.
Speaker 1: And then when you diced up these tomatoes both, yeah,
Speaker 1: it kind of gets cooked down, so it doesn't need
Speaker 1: to be as precise as peak with the guy.
Speaker 2: Okay.
Speaker 1: I try to do like right now, I'm doing half
Speaker 1: an onion and to eat tomatoes. I would make it
Speaker 1: more tomato we normally, but I only have three tomatoes.
Speaker 3: Okay for those people that might not now, galan.
Speaker 1: Means hands hand.
Speaker 4: But like like a hot guy like a super hot guy.
Speaker 2: Like wow, he's a galan.
Speaker 1: Like he's a heart throb, heart throb. Yeah, oh, this
Speaker 1: already smells good just for the bacon grease and with
Speaker 1: the juice.
Speaker 2: Okay, yeah, give me that juice.
Speaker 1: We're gonna use some canned holopenios and we're gonna these
Speaker 1: you want to dice up pretty pretty small? Okay, I'd
Speaker 1: like to get the slight the yeah, but not the
Speaker 1: little rings, like the rings because they're easier to chop up.
Speaker 1: Oh I see, Okay, I don't know why, but like
Speaker 1: like not your halpenios. Yes.
Speaker 2: So we're gonna use two seven ounce cans.
Speaker 3: Oh my gosh, this smells so good.
Speaker 1: Actually, I'm gonna probably do let's do a can and
Speaker 1: a half because you know, you never know how spicy
Speaker 1: you're How are they is super spicy?
Speaker 3: I love spicy?
Speaker 2: I do too.
Speaker 3: Sorry.
Speaker 1: In the meantime, I'm gonna oil are I'm gonna boil
Speaker 1: our wieners so they're not grilled. They are, but I
Speaker 1: boil them then grill them.
Speaker 3: Ah, Hebrew Hebrew National is this good?
Speaker 1: So I'm using Hebrew National Kosher beef francs.
Speaker 3: Okay, so you how many putting in there fores.
Speaker 1: I'm just putting in four for us because it's just
Speaker 1: for us. But you know, let me make sure this
Speaker 1: is cooking down.
Speaker 3: Let me see what it looks like.
Speaker 2: It's just cooking down. Okay.
Speaker 4: So it's just basically tomato onion cooking and bacon grease,
Speaker 4: and they're getting really nice and saucy. And I'm going
Speaker 4: to add the can and a half of diceds pickled capenos.
Speaker 1: Pickled penos, and again.
Speaker 3: Depending on your on desire.
Speaker 1: Hot spicy, depending on how spicy pekan they, how pekan
Speaker 1: they you want it. The bacon and cheese come in
Speaker 1: at the end, okay, because once you put the cheese in, Actually,
Speaker 1: if it's this processed stuff, you know, craft and forestyle
Speaker 1: Mexican cheese, Like, if it's this, there's a lot of
Speaker 1: stuff in these so once you heat it after a while,
Speaker 1: it'll become stiff. So you want to add your cheese
Speaker 1: last and then serve it, okay on your hot dog, okay,
Speaker 1: because if not, if you put all the cheese and
Speaker 1: then it just sits there, it kind of starts to harden,
Speaker 1: which tells you what's in here.
Speaker 3: Oh I know, gosh, look at it, because.
Speaker 1: Maybe maybe stop showing me that even what's in the
Speaker 1: cheese you're gonna put I mean, I wonder what's I
Speaker 1: wonder what he puts in?
Speaker 4: Probably the same. No, it's probably is it that kind
Speaker 4: of cheese. I mean it's probably better. I'm saying has No,
Speaker 4: he doesn't know anything.
Speaker 3: Come on, he's just happy that you're making He's just.
Speaker 1: Happy that I learned it on my own.
Speaker 3: Without even tasting it.
Speaker 1: With never tasting it my life. So I'm gonna add
Speaker 1: mustard and ketchup. What?
Speaker 3: Yeah, you add the mustard ketchup to the.
Speaker 2: To the sauce.
Speaker 4: Interesting, I would have never in a millionaire instead of
Speaker 4: doing this.
Speaker 1: Yes, I use yellow mustard. It should be yellow mustard.
Speaker 1: And a lot of times I use waterburger ketchup. Okay,
Speaker 1: so it's spicy. Yeah, waterburger ketchup has this spicy ketchup.
Speaker 1: So then I mix it and then I kind of
Speaker 1: taste like, Ooh, I put too much mustard, and then
Speaker 1: I put more ketchup where I go, Oh it needs
Speaker 1: more ketchup or more more whatever.
Speaker 4: Wait, how did you figure out that it had mustard
Speaker 4: and ketchup?
Speaker 2: No, it's me.
Speaker 3: Oh he told you Okay, that looks so good. Good.
Speaker 2: I feel like it's a little too mustardy.
Speaker 1: I don't want it too sweet either, because the onions
Speaker 1: give a little sweetness.
Speaker 3: I love ketchup and mustard.
Speaker 1: So I'm gonna turn this down really low. Okay, and
Speaker 1: just let that sit there.
Speaker 3: And what consistency are you looking for?
Speaker 1: Like a sauce that you're gonna pour over. Once we
Speaker 1: put the cheese, it'll harden up. Like I said, you
Speaker 1: put the cheese and it kind of stippens up. So okay,
Speaker 1: when you put it on your hot dog, it doesn't move,
Speaker 1: it's kind of it just stays in place.
Speaker 3: Okay, So let's that looks So.
Speaker 1: Let's look that up a little bit. And then our
Speaker 1: boil or our hot dogs are boiling, and let's put the.
Speaker 3: So how long do you boil the hot dogs?
Speaker 2: Five?
Speaker 1: Five minutes?
Speaker 3: Yeah?
Speaker 1: Okay, all right, let's put our buns in the oven.
Speaker 1: Buns go in the oven. While we're waiting for the buns,
Speaker 1: I'm gonna make.
Speaker 2: Us a prosecco.
Speaker 3: Oh even just pulled out the prosecco.
Speaker 2: I did.
Speaker 1: But let me tell you this is my this is
Speaker 1: I'm Mexican.
Speaker 2: Martha. Stewart because.
Speaker 1: I always have prosecco in the fridge and I always
Speaker 1: have my orange juice rose.
Speaker 2: Shaped ice cube.
Speaker 1: That's beautiful and it's so pretty. But I mean, this
Speaker 1: is like you're ready for a party anytime. I'm a
Speaker 1: watching party.
Speaker 3: I'm Stewart. I'm the Mexican Mexican Martha Stewart.
Speaker 1: I love it, Like, don't don't catch me without orange
Speaker 1: ice cubes. Guys, it's beautiful.
Speaker 3: If I feel so special, it is.
Speaker 2: It does make me feel fancy.
Speaker 1: Yeah, I feel fancy, I said.
Speaker 2: Look, and then it's so pretty when you pour it.
Speaker 2: It just makes you drink so pretty.
Speaker 4: Tee you see vai, thank you?
Speaker 2: Like why are they having persco without dogs?
Speaker 1: So I usually would now take these on the grill
Speaker 1: and just should get some marks on them. Okay, we
Speaker 1: don't need to do that, but you know what, that's
Speaker 1: a good question. I boil till they pop.
Speaker 2: Then I know they're like really okay, I.
Speaker 1: Never trust, like even ready to ready to eat shrimp
Speaker 1: or hot dogs or I'm just like I don't know,
Speaker 1: I'm gonna cook this again. Just think yeah, oh my gosh, see,
Speaker 1: look the buns don't take a long time They literally
Speaker 1: took like four minutes because you don't want to burn them. Okay,
Speaker 1: you're gonna pour while I stir.
Speaker 3: Oh, so you mix it. I see what you're saying.
Speaker 3: Now you mix it into the suck for it.
Speaker 1: Tell me why that's good? And again you can do
Speaker 1: this to your consistency and your liking.
Speaker 2: But see, look that's the.
Speaker 4: Sauce that Oh my god, okay.
Speaker 1: Makeup artist along just walked in.
Speaker 2: But that's it. That's good.
Speaker 1: Okay, that's enough cheese. Now get the bacon cheese.
Speaker 3: Oh sos it in the bacon.
Speaker 1: Okay, okay, so we just added the cheese and our sauce.
Speaker 2: And now you're gonna add your bacon.
Speaker 1: Oh my god, that looks amazing.
Speaker 2: And there you govol.
Speaker 1: So you want to just sit for a couple of
Speaker 1: minutes just to let the cheese really melt.
Speaker 2: That's it. So let's get our own our dogs in
Speaker 2: the bun. See how toasts you that little toasted?
Speaker 1: You want it a little, a little crunchy there.
Speaker 2: I love a nice and toasty book.
Speaker 1: So this is the sauce. Oh my gosh, my husband's
Speaker 1: gonna die.
Speaker 2: Yep. Let me look at that.
Speaker 1: The other thing I love about this hot Dog's gull
Speaker 1: on sauce is you can put it on hot dogs,
Speaker 1: you can put on a hamburger, you can put it
Speaker 1: on eggs, you can put it on like it's just
Speaker 1: a great spice versatile sauce. Look at that bund's perfectly toasted.
Speaker 4: This is amazing, Yeah, like amazing, Holy shit. I can
Speaker 4: taste the crunch of the bacon.
Speaker 1: The bacon.
Speaker 3: The texture of the bacon.
Speaker 1: Is because you like the bacon wrapt, which I find
Speaker 1: sometimes too soft.
Speaker 2: That's my son, he's gonna want some.
Speaker 1: I find some as a bacon wrap is too soft,
Speaker 1: and when you take a bite, like the whole thing's
Speaker 1: coming out and you're kind of fighting with the bacon
Speaker 1: when you chop it up like this, I actually like it,
Speaker 1: super crispy like bacon bits. I think I like this better. Yeah,
Speaker 1: cheers to season two.
Speaker 3: Won't you married you? I know I would marry you.
Speaker 2: I'm a pretty good catch.
Speaker 1: Don't go anywhere, hungry for history.
Speaker 2: Will be right back after the break.
Speaker 1: This is something I've always wanted to a win who
Speaker 1: thought of sausage just in general, the concept of like
Speaker 1: stuffing intestines with stuff.
Speaker 3: It's weird.
Speaker 1: It's so weird.
Speaker 4: It's a weird thing, but it also makes sense.
Speaker 1: Is it from Germany? Well no, no, actually it goes
Speaker 1: for a spot.
Speaker 4: We don't really know exactly, but there's a mention of
Speaker 4: blood sausage in Homer's Odyssey that dates back to the
Speaker 4: ninth century BC BC. Before the Jesus, there was hot dogs.
Speaker 1: Well, well, I don't know. We can call it American.
Speaker 6: Now, No, no, everything comes from somewhere else, right, But
Speaker 6: in the first century, Guias, the cook of Roman emperor Nero,
Speaker 6: who loved food and was this crazy guy.
Speaker 1: At the time, it was a customed.
Speaker 4: To starve pigs for one week to cleanse it before cooking.
Speaker 1: And the story is that one.
Speaker 4: Day Guias thought this, this pig isn't ready whatever. It
Speaker 4: was already cooked. So they cut the roasted pig open
Speaker 4: and the intestine was perfectly clean, and so he got
Speaker 4: the idea of getting meat, ground meat and spices and
Speaker 4: stuffing it and making links.
Speaker 1: And that is the first sauce sauce. It that sounds
Speaker 1: so odd to me that somebody goes, this is a
Speaker 1: good idea. That sounds almost like on serial killery.
Speaker 4: Okay, it was a little weird, it's a little weird,
Speaker 4: but at the same time it makes sense. Talk about
Speaker 4: being resourceful. It's like, oh wait a minute, we could
Speaker 4: take this natural. You know, it's a piece of an intestine,
Speaker 4: and it makes sense that they would, you know, fill it.
Speaker 1: But me, it's just from like Spain, and you take
Speaker 1: off that part. Yeah, you can eat it, or we're
Speaker 1: supposed to not eat it.
Speaker 4: Well, I think it depends because sometimes it's natural and
Speaker 4: sometimes it's made out of, you know, cellulose.
Speaker 1: So sometimes it's natural intestine and sometimes it's.
Speaker 4: Fake and sometimes I don't know if cellulose is fake.
Speaker 4: I think that it's all edible, right, it must be edible.
Speaker 4: I'm eating it.
Speaker 1: Yeah, I'm eating the hot dog. Yeah.
Speaker 4: So it's basically ground meat with spices.
Speaker 1: Beef, poultry. Ooh, gamey meat. I bet you venison. I've
Speaker 1: had venison turney son. It's delicious. Oh yeah. And then
Speaker 1: what is where's the word sausage come from?
Speaker 4: It derives from the Latin sansus, which means salted or.
Speaker 1: Preserved by salting. Wait. Sorry, that was in Rome, Ancient Rome,
Speaker 1: ancient ancient Rome, and then it made its way to Germany.
Speaker 1: It made its way through Europe, and then it made
Speaker 1: its way to Germany.
Speaker 4: Okay, Frankfurt in Germany claims to have invented the Frankfurt
Speaker 4: around fourteen eighty five, and Vienna says to be the
Speaker 4: true originators of the wiener worst worst.
Speaker 1: So these are and these were became served. This made
Speaker 1: so much sense because then the German immigrants went to
Speaker 1: New York. Exactly, New York exactly, they were the first
Speaker 1: to sell wieners and sour kraut and milk rolls from
Speaker 1: street carts in the eighteen sixties. And oh my god,
Speaker 1: around the same time in Saint Louis, a German immigrant
Speaker 1: sold sausages that were so hot they came with white
Speaker 1: gloves so customers wouldn't burn their hands. But his wife
Speaker 1: had the idea, because they were so hot, we should
Speaker 1: put the hot dog in a split bun. And his
Speaker 1: brother was a baker, so they custom made buns to
Speaker 1: fit the sausages, and he called them red hots. Sausages
Speaker 1: then became americoganized. See this was in Saint Louis.
Speaker 4: Saint Louis in the eighteen sixties, and then they became
Speaker 4: even more popular because of this concept of this sausage
Speaker 4: in bun was introduced at the Chicago's World's Fair in
Speaker 4: eighteen ninety three.
Speaker 1: So then it became more popular. Everything becomes popular at worldfairs.
Speaker 4: This particular world's fair, the eighteen ninety three Chicago World's Fair.
Speaker 4: That's when Thinkey last Alsa introduced Thicky La and the
Speaker 4: Chili Queens. Remember we did the Chili Queen episode last year.
Speaker 4: The Chili Queens brought their chili to this particular fair.
Speaker 1: This was the World's Fair. Yeah, to be seen, you
Speaker 1: had to be you had to be in Chicago. You
Speaker 1: had to be there. And then wait, what about Coney Island?
Speaker 1: Is that what does that have to do with hot
Speaker 1: dog Coney Island?
Speaker 4: The person responsible first then taking it a step further,
Speaker 4: was this man named Nathan Handworker. He was a Jewish
Speaker 4: immigrant from Poland who started working at a hot dog
Speaker 4: stand in Corney Island in nineteen fifteen.
Speaker 1: And then he was very resourceful, He's very smart.
Speaker 4: He ended up saving enough money to open up a
Speaker 4: competing stand. He charged half the amount of money for
Speaker 4: each hot dog. He ran his competitor out of business.
Speaker 4: Competitors slash former employer.
Speaker 1: Out of business, and Nathan's famous was born. So maybe
Speaker 1: Nathan's a hot dog I'm talking about. Maybe that makes
Speaker 1: sense because he has a hot dog brand.
Speaker 4: Yeah, yeah, he has the Nathan's hot Dogs in Coney Island,
Speaker 4: which are amazing. And then yes, and then you could
Speaker 4: you could still buy them at any grocery star.
Speaker 1: By the Great Depression, hot dogs became such an American
Speaker 1: staple that Franklin and Eleanor Roosevelt would grill hot dogs
Speaker 1: at a picnic and serve them to like visiting diplomats,
Speaker 1: like the king, like King George of England. Yes, for seconds,
Speaker 1: and then his wife, the Queen Elizabeth, said, how do
Speaker 1: you eat this? Yes, it's hilarious. Why are they called
Speaker 1: hot dogs? I know because they were hot and you
Speaker 1: had to throw them in a bun so you don't
Speaker 1: burn your hand. But where does the dogs come in?
Speaker 4: The dog is a funny thing, right. So there was
Speaker 4: this German butcher in Frankfurt, Germany.
Speaker 1: Oh God, did he kill dogs?
Speaker 3: No?
Speaker 4: But he had a little hot He had a dog,
Speaker 4: send a little Satita dog. Oh, Wiener dog, a Wiener dog.
Speaker 1: Because he was calling it dogs nd after his dog.
Speaker 4: So eventually it became americanized and just dog because dogs
Speaker 4: n was too difficult to say. They're also rumors as Okay,
Speaker 4: what kind of meat is really in this sausage?
Speaker 3: Right?
Speaker 4: Yeah, it's sort of questionable, but it's more of a
Speaker 4: comic goal kind of thing.
Speaker 1: Oh yeah, my dog. You know it looks like a
Speaker 1: little Wiener dog. How did it become associated with baseball
Speaker 1: in particular? So that's what I mean. It's like hot
Speaker 1: dog baseball. It goes together.
Speaker 4: Yeah, yeah, Like, I'm not a big sports fan, but
Speaker 4: I love going to baseball game just to eat a
Speaker 4: hot dog and have a beer, and just for the comer.
Speaker 1: I will go to a Dodger game just for the
Speaker 1: Dodger dog and the flaming hot corner that they have.
Speaker 1: I have to go. I have to check that out,
Speaker 1: to check that. Well, yeah, so wait, how did it
Speaker 1: end up at baseball baseball stadiums?
Speaker 4: So a British merchant named Harry Stevens is given credit
Speaker 4: for introducing hot dogs to baseball stadiums, and the story
Speaker 4: goes that at a baseball game on a cold spring
Speaker 4: day in nineteen hundred at New York City's Polo Grounds,
Speaker 4: he placed a warm sausage with mustard and relish inside
Speaker 4: a warm rule.
Speaker 1: And they were a hit.
Speaker 4: Sausages had been sold in roles before that, but he
Speaker 4: had it mustard and relish. So this was revolutionary. And
Speaker 4: this guy also is credited with designing the baseball scorecard
Speaker 4: that is still used today. Introducing drinking of soda through
Speaker 4: a straw.
Speaker 1: He didn't invent that.
Speaker 4: That was invented before, but he brought that to the
Speaker 4: But the reason he said, we need straws in the
Speaker 4: stadium is so that you wouldn't miss a play by
Speaker 4: the bottle blocking exactly.
Speaker 7: And also the hollow baseball is so born, you're not
Speaker 7: going to miss a part. It's not like basketball or
Speaker 7: or hockey, where like the where's the where's the that's
Speaker 7: so true.
Speaker 1: Like you take beer, you're not missed the home run, buddy.
Speaker 1: But it was the same with a hot dog.
Speaker 4: Right, you're not eating with your knife and for you're
Speaker 4: just taking a bite, so you're not missing it. Your
Speaker 4: head doesn't have to go down at all. He also
Speaker 4: brought peanuts to the baseball stadium and so yeah, and
Speaker 4: he said, I love this quote of his. If I
Speaker 4: were poetic, I would say that one touch of the
Speaker 4: frankfurter made the whole world. Kin, you would find a
Speaker 4: prominent banker eating a Frankfurter and drinking a glass of beer,
Speaker 4: and beside him would be a truck driver doing precisely
Speaker 4: the same thing. And he said to have sold hot
Speaker 4: dogs from the Hudson to the Rio Grande, at concessions
Speaker 4: at Yankee Stadium, Fenway Park, the Astrodome, and more so
Speaker 4: all over well.
Speaker 1: And it's funny because they said the baseball games were
Speaker 1: usually in the middle of the afternoon, so that it
Speaker 1: was after lunch but before dinner. So it's not quite
Speaker 1: a meal. They don't consider it a meal, consider its
Speaker 1: like a snack. Yeah, although I consider them a they're
Speaker 1: pretty well, let me tell you hardy minor a meal.
Speaker 1: But did you know that the Dodger dog is the
Speaker 1: most iconic hot dog in baseball? The Dodgers sell more
Speaker 1: hot dogs than any other team. They sell three million
Speaker 1: hot dogs a year. So is the Dodger dog beef pork?
Speaker 1: What is it? The Dodger dog is one hundred percent pork.
Speaker 4: Oh, and then the Super Dodger Dog is one hundred
Speaker 4: percent beef.
Speaker 1: Like the Super Super Dodger Dog. Soup ten inches long
Speaker 1: a foot was too long in a regular six and
Speaker 1: was not very special, so they had to get a
Speaker 1: slightly longer dog than it's bun. And I do like
Speaker 1: when the selchica is longer than the bun. It feels
Speaker 1: like you're getting more well and also like I feel
Speaker 1: like the current one is it's too much bread. Yeah,
Speaker 1: that's true, because when you get to the Internet, I
Speaker 1: want a good ratio of bun to hot dog, and
Speaker 1: I feel like the normal hot dog sizes just disappear.
Speaker 1: That's true. That's true. And then your last bite is
Speaker 1: just brad like your first bite, and your last bite
Speaker 1: is just bread, and by the time you get to
Speaker 1: the last bite, it's all soggy.
Speaker 2: You know.
Speaker 1: Well, yeah, this is why I like a super dog.
Speaker 1: You know what I learned. I didn't realize how old
Speaker 1: the hot dog was. I thought Germany, and I thought
Speaker 1: like nineteen hundreds.
Speaker 4: I learned about Harry Stevens, this British merchant. I never
Speaker 4: knew about him before, and I thought that was really interesting.
Speaker 1: You guys, if you enjoyed Hot Dog Galan, it is
Speaker 1: in my new cookbook, which drops October two, twenty nine,
Speaker 1: so check it out. Hop Dog Galan.
Speaker 3: It's so delicious.
Speaker 1: I can't wait for your cookbook, Thanks for listening. Everybody
Speaker 1: Hungry for History is a Hyphenite media production in partnership
Speaker 1: with Iheart'smichaultura podcast Network.
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