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RKaplan's Profile

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Top 10 Hot Dog Lies (in no particular order)

It was about a hundred years ago, but I once ran a hot dog restaurant (Hot Diggity Dog on M Street in Georgetown, long gone). Back in the late 1970s, in less than a year, we sold a million dollars worth of "gourmet" hot dogs. The original owner, Jason Wolin, did spend a lot of time tasting and searching for a hot dog to use, but he never considered making it himself. He finally settled on a 100% beef kosher dog from Samuel Sandler Kosher Sausage Manufacturing Co. in Philadelphia (closed sometime in the 1980's, I think). Our "gourmet" image was based on the quality of the dog and the toppings. It was a very good garlicky hot dog with a snappy casing. I have found that the Boar's Head hot dog tastes quite similar, if my memory is correct. As far as toppings went, we did make our chili from scratch, in house, although we did use good quality canned beans in the recipe. I was told that the recipe came from Jimmy's, a Capitol Hill diner/lunch counter spot known for its chili, its submarine sandwiches, and the fact that it was a favorite haunt of Justice William O. Douglas, who often took his clerks and staff there for lunch on Saturdays. Wolin, after he sold HDD, opened a French-inspired white tablecloth restaurant, 209 1/2, in the Jimmy's space, and went on to open a slew of restaurants over the years, only to retire into the real estate business. The most "gourmet" hot dog I can recall from the HDD lineup was the "Julia Child" - a dog on a steamed poppy seed bun with Dijon mustard, chopped raw onion, sliced raw mushrooms, topped with Swiss cheese and a slice of tomato, broiled briefly under a salamander. Perhaps unusual for the time, but hardly outre in a culinary sense. Although it was a big seller, I did not like the combination.

I think hotdoglover has compiled a brilliant list, and I wholly agree with his points.

Jun 28, 2013
RKaplan in General Topics
1

Good Eats in Santa Clara?

I know this is an old thread but it came up on top when I logged in, so I suppose others who live in Santa Clara or who are asking about it still see it. So, sadly, I am replying to report that the Line Shack has been closed for nearly two years at this writing (June 2013). I have mixed feelings about the place, but The Smoking Pig on North 4th St. in San Jose seems to be very well regarded as a possible BBQ substitute. A little bit farther away from the OP's location is Sam's Grill on Bascom, between the Valley Medical Center and the Pruneyard, highly recommended, also live music leaning toward Dixieland most of the time. SC/South Bay BBQ to avoid: Andy's Barbecue, Dickey's, Famous Dave's, J C's. Henry's Hi-Life has been popular for years, and while I enjoyed my meals there (despite horrific noise levels and overcrowding), everything tasted like it had been made in an oven and then slathered with (admittedly good) barbecue sauce. Not really barbecue. I never include Asian or Hawaiian places because I regard them as wholly different cuisines.

Jun 28, 2013
RKaplan in San Francisco Bay Area

Where to find Wright Steak-Cut Bacon in South Bay

I saw this item at Wal-Mart only in the week that it was rolled out, some months ago. Does anyone know where it can be purchased?

Apr 04, 2013
RKaplan in San Francisco Bay Area