Wednesday, September 25, 2013
So Long Summer
Last week I finally put the lid on summer the best way I knew how: A hot dog from a nearby hot dog cart.
As the cool wind picked up outside of the studio, and the sun was hidden behind the dark clouds of oncoming fall, I thought back to the past few months of sandwiching.
Burgering a plenty had happened, usually followed by light and heat-quenching beers to wash those sandwiches down.
Sure, I could continue doing that year round if I wanted, but like the two (one and a half?) seasons that we have here in Los Angeles, this sandwich was the symbol of moving on into different territory.
For the time being.
I've constantly walked past this hot dog cart on the CBS Radford lot here in Studio City. Every time I passed, I'd smell the grilling of hot dogs and sausages and the salty and brined ingredients sitting nearby. Ever time I passed, I'd say "Next time. For sure."
Six months later, I was finally sitting next to the cart, enjoying this Chicago style hot dog, topped with a pickle, yellow mustard, chopped onions, tomatoes, sweet relish, pickled peppers, and a dose of celery salt.
The smoky grilled hot dog combined with the salty, bitter, peppery and sweet ingredients in a way that pulled your taste buds in so many different directions at the same time that I couldn't keep track of when one sensation started and ended.
The ingredients were incredibly fresh too, adding a notable crunch to contrast with the fluffy white hot dog bun and the slight pop of each bite of the hot dog itself. Poppy seeds also jumped into the mix by adding a slight flavor as the bun was covered in them.
Overall, this was a great hot dog, and an excellent way to say goodbye to Summer as the Autumn winds started to kick up.
So, Readers, what do you like to top your hot dogs with?
And have you ever heard of a Danger Dog? Looks like I have a new sandwich to start seeking out in the months to come.
Until next week, Readers...