cjj wrote:
Also, I commend you on wanting to go for the Ph.D. It's a TON of work, but a rewarding experience! I wish you the best with that! You'll make it if you want to!
I got my PhD (Professor of Hot Dogs) in Chicago, from Moishe's Pippic, the Highest Life Master, whose stand stood for years at the northeast corner of Division and Western.
The secret:
1. The wiener may be all-beef or a mixture of offal, but cannot have any garlic. This disqualifies Hebrew National branded tube steaks, which disgraced Moishe to his mama. "Such a disgrace my son is!" she would exclaim, fanning herself with his menu.
2. Said wiener must be steamed or boiled, never grilled, and must remain intact (i.e., unsplit)
3. The bun must be plain, unmarked, and have no visible flour dusting, nor are addenda such as sesame or poppy seeds, permitted.
4. The bun must be fashioned from ordinary bread dough, not "sour dough", "potato bread", or other similar abominations.
5. The bun must be steamed after splitting.
6. The only permissible condiments are yellow mustard ("Heinz" or "Frenches" brands), wedge-sliced tomatoes, and diced white onions, applied in that order.
7. A dusting of celery salt is mandatory, and provides the "finish" to the taste of every bite.
No modifications to this formula are permitted. No "spicy mustard", "Grey Poupon". No sweet pickle relish, sliced pickles, and, for Moishe's sake, no ketchup!!!
