Chicago with Style

     At Hot Dog University students are instructed as to correctly prepare a "Chicago Style" hot dog.

     First, you must begin with a natural casing, all beef, hot dog.  It can be cooked in any of three different methods: simmered (not boiled) in hot water, steamed, or grilled (although the grilled ones are more properly referred to as "char dogs").

     Then the hot dog is placed on a steamed poppy seed bun.

     Condiments are added next.  It is important that they are placed on the hot dog itself, not the roll.  It begins with yellow mustard and neon green pickle relish.  Then as the expression goes, it is "dragged through the garden" as chopped raw onion, 2 half slices of tomato, pickled sport peppers, and a kosher dill pickle spear are all added.  Celery salt is optional.

     And it is anathema to even consider using ketchup! I guess that's a Philly thing...