In New York this past weekend, I had a chance to try the Sabrett’s onion sauce on a dirty water dog. It was more tomato-y than I remembered, tasting like there was a shot of ketchup in it. The onions were completely cooked through, but not mushy. No taste of vinegar, but sweetness that could have been corn syrup. I was talking to someone at the conference I was at and he mentioned sauteed peppers, which I think is clear revisionism. Who knows whether this particular cart used the original or doctored it, but I have some more information to work with.
I keep meaning to get back to the recipe to work on a better version, but as with so many foods, there is the traditional and faithful reproduction and the interpretation, which can range from your take on the traditional to a deconstructed and reconstructed sauce that is unlike the original. I’m thinking of my own take on this one, at least for starts.
Grilling season will be here in a scant four months. Plenty of time to work on the recipe.
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How true. However, since I am attempting to recapture the Sabrett’s Onion Hot Dog condiment, I risked stomach and health to re-try the onions. I did pass a few halal carts and, if I had been in the market for a snack, I would have preferred them. But an explorer who never returns is merely an adventurer and an explorer who never leaves the comfort of home (or actual restaurants) is a fraud.
What is more troubling? Our estimable culinary advisor eating from some random NYC food cart or the idea of anything ketchup on a hot dog?
Of course, the romantic idea of the Manhattan hot dog experience left with the Lindsay administration. Food carts? Try Hallo Berlin on 54th and 6th for a real sausage. Or, any number of excellent Halal carts (53rd & 6th comes to mind.) A decent hot dog in midtown? You could try a Gray’s Papaya location. Sure, they look scary, but at least they pass the occational health inspection.
Sweet, tomatoey hot dog condiments? Save it for the carnival.
Jeff
Jeff