Cross-Cultural Hotdog
Marty Martindale

I rarely eat what I call carnival food. My one, regular exception is, after cashing out at Sam’s Club, is a strong need for their “Dog and Coke” special. It’s what I look forward to!

And, I have a ritual. Reject the sausage, just go for the plain. At the condiments’ rack, reject the relish, kraut, ketchup and celery salt. However, be sure to trail on an even row of bright yellow mustard and take two or three small envelopes of red pepper flakes. That’s it. We’re complete.

I guess it’s a Latino thing, putting the pepper flakes on a hotdog, but it re-creates my dog for me! The texture combination of the mushy, mushy bun up against the boiled hotdog with it’s perfect amount of French’s (my grandson’s mustard) and those flakes positioned right along the mustard ribbon – washed down with some peppery Diet Coke – perfect!

The medium-warm after-taste is part of the experience, as well — carnival fix is complete!

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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