The United States Of Hot Dogs

 What makes a good hot dog? That depends on who you ask and where you ask it. There are so many variations of this simple and much loved summer fare. It may have a different meat other than beef or pork. Toppings vary greatly from state to state. Who has the best?

New contributor and co author of many cookbooks, J. J.  Goode wrote this fascinating piece in today's New York Times Food section. With it comes some luscious pictures and descriptions of tasty looking frankfurters. Not surprisingly New York both City and state have the most kinds.Syracuse has Snappy Grillers,a take on the German weisswurst or white sausages. These not onyl have pork and beef but also veal added along woth egg whites, non fat milk and spices.Buffalo has Ted's which charcoal grills foot long doggies. Of course there is the famed Nathan's in Coney Island where the dogs are crispy on the outside and tender on the inside. Then there is Pennsylvania's Texas Tommy's where the dogs are split and topped with bacon and cheddar strips - yum!!! Rhode Island's New York system served their meaty dogs (much like a Snappy griller) with chili sauce and onions. Then there are my Jersey favorites, Hirams in Fort Lee (my Mom's high school hangout) and Rutt's Hut in Clifton. These serve the Rippers (as does the Windmill Chain at the Jersey shore and Westfield)Hirams and Rut's Hut fry these foot long dogs until the skins crackle and they burst with juicy goodness,They're topped with chili cheese or relish - although plain is still very good. Washington D C has a smoked pork and beef one , derived from a breakfast sausage.

Of course Chicago dogs could rival those of New York ,New Jersey. and DC.They're known for their "dragged through the garden" ones.This means the franks are slathered in mustard and topped with neon green relish , chopped white onions, tomatoes ,pickle spears. peppers and celery salt. The South has the Slaw Dog ,c oming out of North Carolina. This is a bright red   colored beef dog topped with a creamy, finely cut  coleslaw. Cheese Dogs in Ohio top theirs with a good mound of cheddar along with a stripe of mustard. If you;re into Mexican then bite into the Sonoran. This Arizonan version has a strong Mexican influence where it's served in a roll similar to a bollilo and topped with pinto beans, onions and sliced tomatoes.It comes with two charred peppers on the side. There are the Coney's in Michigan and the bologna dog from Baltimore's Jewish Deli. The last is a beef hot dog wrapped in agriddled slice of bologna for a truly meaty experience .Cleveland has kielbasa instead to celebate the town's Polish heritage while Alaska has reindeer dogs!!!!. Seattle has the Seattle dog which is a hot dog  served on  a cream cheese slathered bun and topped with griddled onions Even Puerto Rico has its version, a Puerto Rican style dog that has carne molida cooked with onions as a kind of chili topping.

Everyone across the country is proud of their region's hot dog. They could be foot long, or served in acream cheese slathered bun.A ny way you make them, they're nothing more than delicious.

The Great American Recipe Winner

 Who would have thought a homey PBS cooking show would be full of twist and turns? That's exactly what the great American recipe brought in the last week. Did any one pick Brad Mahlof as the winner? That was the surprise.

There were several favorites as we watched the eight episodes. I honestly thought Khela Brewer from Overland Park, Kansas would be in the top three. Her savory dishes were perfection along with her fudgey brownies  topped with ganache for the "Bake Sale" Episode.The meats were seared as a seasoned chef would do them. Her gravies and sauces were again perfectly made. It was a shock when she didn't make the final three.I wasn't surprised  though when Leaana Pierre of Norcross Georgia and Salmah Hack of Orlando Florida also made the final three. They also cooked and baked to perfection and opened a window into their individual heritages.As far as the others, maybe Hawaiian born and famed blogger Relle Lum from Maui or Abbe Odenwalder of Denver had a chance. They made a few small mistakes when it came to seasoning yet they did have dishes that sometimes outshone the others. As for Ted Pappas of Chicago and Maria Givens of Seattle, some of their creations were interesting. Ted relied on his Greek heritage for inspiration while Maria shed light on her indigenous ancestry and the native ingredients.

Yet it was Brad's unique Libyan -Jewish background that made him stand out. There was were many mistakes on his path to winning. The judges, including host Alejandra Ramo, along with Tiffany Derry,Leah Cohen and Graham Elliot were often critical of either his execution or flavorings.Personally I was sure he would never make the final three. It seemed he just wasn't that good despite the fact that his recipes brought light to Israeli and North African cuisine. Even his final three dishes brought about some sharp words from the judges. He won for his mafrum, meat stuffed veggies with couscous and side salads. His upside down fig cake which looked delicious also drew criticism. It seemed Leanna 's dishes , her salt cod ,a Jamaican favorite could have been a sure winner. Her baking always came out on top too. The same goes for Salma who created cassava pone for the finale. One of these great home chefs should have been the winner. I was sure they would be. Again it was a surprise that Brad won. yet he did bring a different spin and view on traditional recipes , although that could be said for all the chefs. it should be interesting what the future brings for him.

The Great American Recipe was a fun watch .Who knew this fun and sweet competition has as many twists and turns as any of the more cutting edge competitions. An unexpected star was born and what a surprise he was.

Pauline Parry's Delicious Story

 What happens when you combine love and love of food? The answer is Pauline Parry's new combination  autobiography and love story My Culinary Love Story (2022).It's full of good recipes and good stories.

Chef Parry is not new to recipe books. A well known Southern California caterer and party planner she has also written Food, Fun and Love.  This book, however is more personal. She tells how she met her first husband , got married you had two kids right after almost and then got divorced. She took the kids and lived above her first restaurant where she learned the trade.It also helped that she loved food and wine along with enjoying cooking . It;'s also a story of journey , how she left her comfort zone in Mendip Hills England , a small village near Bristol and then moved to Malibu with her second husband and true love Dennis. Readers will appreciate her determination and grit as she goes from working in a small restuarant to learning about hospittality while working for the entrepreneur Kenneth Bell at the famed Thornbury Castle. Readers will also get a good  glimpse into life as a daughter, mother , fiancee and wife. She is a food adventurer which shines thorugh in the recipes placed at the end of each chapter. The food she write about in each chapter stars at the end in each one.

These are the gems that I love. Many are familiar to me since my Mom made several of these recipes in the Seventies and Eighties. Chef Parry includes classics like Coq au Vin and Floating Island. There is also a nod ot her Polish heritage, being the daughter of a Polish immigrant father and English mother. She includes the deeply rich recipe for Bigos , the famed Slavic hunter's stew made with pork, keilbasa and bacon.There are also recipes from her time at Thornbury Castle, once , the home fo the Duke of Buckingham and later tthe haunt of Henry VIII and Anne Bolyn. Other restuarant recipes are also included in this as well. Chef Parry gives the recipe for create your own pizza which was new to Bath where she spent the weekend with Dennis. What I got a kick out fo was her joy at trying American food when she went to visit her love in Southern Californua. The devilled eggs with caviar is a must try, Of course she has cheesecake with strawberry sauce along with juicy hamburgers. There are also recipes for her new American favorites , onion rings and ranch dressing. Again these are must tries. It's not only food that featured.  Try her recipes for Bloody Mary's and Margaritas the last perfect with her fish taco recipe. There is even a recipe for English wedding fruit cake with marzipan icing for those considering a traditional British style wedding.

My Culinary Love Story is a must read and a must cook. It is chock full of interesting stories and ewven more interesting recipes. Read it today and fall in love with her story.

A Tomato Sandwich With Flair

This is the height of tomato season. The best way to have them is in a sandwich. Now there'sa different , snazzier way to enjyo these red gems.

I found this recipes in today's New York Times. There is usally four or five recipes printed on Saturday for  weekend and week day cooking. One, created by Ali Slagle who contributes to the Wednesday Food section caught my eye. It was an open faced tomato sandwich on toasted French bread slices.It had a mayo and Cheddar spread. I thought I'd try  it but give it a twist. Sub in Parmesan instead of the cheddar. Add basil for color.

       I first ground a mix of purple and green basil leaves (about eight or nine leaves to get this much  )

Then it was adding two tablespoons of vegan mayo and about two tablespoons of vegan Parmesan cheese.

                                                      It was a quick mix with a spoon

I rough sliced Roma tomatoes in varying widths. You can experiment with any kind, from grape ones for a sweeter taste to small beefsteak ones for a fleshy texture.

The bread was crusty enough so it really didn'tt need toasting. This was the perfect lunch it having a more Italian spin. It was really delicious and the two domimant flavors basil and Parmesan working well with each other. This is definitely going to be my new lunch or even Sunday supper go to.

This is tomato season. Try these open faced tomato sandwiches as a quick lunch or even an appetizer. They' 're flavorful and bring out the taste of the season.

Mightlycious Cookies Mighty Good

 What happens when you're craving a really delicious cookie and you can't have one thanks to gluten allergies? You go to  the Mighylicious Cookies site and go wild with the wide array of gluten free cookies there.

I discovered these when I wanted something a little more healthier and better for my stomach. Finding them was like finding a treasure chest of flavorful gems. I ordered some fo my faves that I can have as a dessert or a fun beach snack.The brand's story started out of necessity when the creator Carolyn Haeler was diagnosed with celiac disease. This fellow cookie fiend tried finding gluten free cookie brands. After finding one and having it crumble on her she realized there was a need for a better gluten freen cookie. She came up with the Mightylicious and not only included flavors she liked but flavors that are always on the top of everyone else's lists

There are so many flavors to try. The oatmeal raisin and Double Dutch chocolate are my favorites. .Te Double Dutch is so rich and chocolate-ly it's like pudding.

I also liked the salted peanut butter - how novel - and the chocolate chip.

The oatmeal coconut became a fast favorite of mine and I really enjoyed the brown butter chocolate chip.Both were very flavorful.

Another plus is that the cookies come two to a packet so they're perfect with slipping into a lunch bag or bringin on vacatrion

                                           They're definitely beach or trip ready. Another plus is that they're very moist so they won't crumble so fast and won't leave a mess on a beac blanket or in the car.. What is surprising is that they're made with grape juice and apple cider vinegar but you can't taste either.

Want a mighty delicious cookie that won't upset your allergies? Then order some Mightylicious Cookies. They're flavorful treats that you're sure to enjoy.

The Four Days Only Dining

 The four day work week took hold duriong the pandemic. It's not a bad way to work with more time devoted to home and family. Yet would this concept work for restaurants. That's what many are asking.

New contributor Regan Stephens ,  who alsow rites for Conde Nast and Food and Wine magazine wrote this intriguing piece for yesterday's New York Times Food section. It's a question many restauranteurs are asking themselves. Can they run their places on a four day work week? While many other businesses are getting back to the five day work week some chefs feel it's better to just work four days. Ir does create for a better work-life balance. For New Jersey chef Dominic Piperno it does work. He closed his famed Collingswood New Jersey eatery Hearthside  for a four day work week during the pandemic in 2020.He has kept it three years later. It means that employees receive a more sustainable schedule while drawing wary veteran workers back into the workforce.The change had an immediate impact on its' pastry chef, Kelly Bradley who got to spend more time with her twelve year old daughter Makenzie, They get to do more things like roller skating together.The days may be longer , eleven hours as opposed to eight but the benefits are great.

Yes, it can be difficult. There should be a plan in place to fit schedules and delivery times. According to Hudson Riehle, the senior vicepresident of research at the National Restaurant Association.if an operator wants to close for a four day week  they've put very specific thought into the need to do so and create a business plans that works.A four day work week has alway be been floated around the US but never actually put into use. Some workers want , almost demand, a five or seven day work week. There are headaches too. Patricia Howard and Ed Szymanski have faced their share of difficulties with both their Manhattan restaurants, Dame and Lord's. They wake up to texts  about broken equipment , ingredients that didn't arrive and employees calling in sick. Yet if a shortened work week  makes most of the workers happy so be it.Leina Horii one of the owners of the Nashville  based Japanese cafe Kisser has noticed nothing but plusses instead minuses. They only open on weekdays for lunch. The shortened working hours have provided them with amazing employee retention while allowing her anbd her husband Brian Lea to be people outside the restaurant industry.

Will four day restaurants be a standard or just a fad? If the trend means happier workers and better food then let the eateries have their shortened work weeks. It can only be good for both the staff and the customers.

The Power of The Cooking Video

 People around th eworld have been transfixed by cooking videos for the last sixty some odd years. Now a new generation of home chefs are not only warching but creating their own series thanks to You Tube and especially TikTok. Are they as popular as their predescessors? Absolutely!

Regular contributor Priya Krisna and Tiktok contributor Umi Saim wrote this interesting guide in today's New Yorkm TImes wednesday Food section. There have always been some form of cooking show, first starting in the early 1950's/ These were usually relegated to local news shows that occassioanlly showed a ten or fifteen minute cooking or baking how to. Julia Child suhered inthe first of cooking shows with her "PBS "French Cehf " series. There was also JOyce Chen. Most cooking programs were relagated to  public broadcasting howeve that all dramtically changed in the Nineties. The Food Channel was born and with  ti a whole new era of celebruty chef. This was the era that birthed Emeril Lagasse along with Good Eats  and a host of other fascinating shows.A decade later You Tube was born in 2005.It was a platform for all sorts of chefs , from Paula Deene to home chefs.It's still popular with people drooling over the pastas and other home cooked recipes of The Nonnas.

Yet it was YOuTube first created in 2015 and then arriving a year later in 2016 to the States. The videos were extrememly cheap to make. All you need is lighting and a camera. The pandemic three years ago accelerated this as people stuck at home discovered the joys of home cooking and baking. It was also a boon to home chefs eager to share favorite and family recipes.Unlike other cooking demos fo decades and years past TikTok allows viewers to stitch and duet, adding their input to the original video. There are three different ways to cook on Tiktok if you;re thinking of brining your brand and style to the platform. There's the turbocharged MC like Hetal Vasavada. Their's is an in your face with food video.It's composed mostly of quick shots. Then there is the gentle storyteller Althea Brown. She seems to have the  most traditional video, brining stories to the screem much like JUlia Child or Graham Kerr.If you want wild then go to for the mad scientist approach. There's usually a twist to a traditional recipe that a surprise.

Will TikTOk replace the traditional cookign show? Not really. There will always be home chefs who want a good half hour show to enjoy. Like any platform. Tik Tok enhance the medium. but doesn;t overpower it.