@@BrianLagerstrom I didn’t know it was just food coloring… now I think it’s ridiculous. Just use the regular version. Looks infinitely more appetizing. Chicagoans are weird.
You got it almost perfect. Worked at a Chicago dog place and the owner was very clear about the order of the ingredients being essential. #1 mustard on the meat.. #2 relish on the mustard, it mellows the mustard and pairs with the onion. Correct about the white onion. Tomatoes on top with the celery salt on the tomatoes. Wrap it up tight. Somehow that was important. Peppers were optional. For next level wrap it up with fries. You might leave off the tomatoes and double dose the mustard.. Gene and Jude's style.. the mustard gets on the fries while they steam the bun. Either way you must steam the bun and it's best if you steam the dog in the same steamer. That flavor gets into the buns.. it's a small thing but perfection usually has small things. Great channel. BTW.
I have to agree with you Tim. He did a great recipe for the buns, probably taste pretty good. I kind of got thrown when he assembled the dog. Your description on assembly is the way I like it.
I don't know why, but your channel is indeed different from the others, I don't know if it's your style or your charisma that makes it so fun, I don't cook most of the food I eat but if I do I have to do it I will do it with the same joy as yours.
Fantastic recipe!!! I’ve wanted another Chicago Dog for decades, but couldn’t find the buns. I’ve never baked anything before and was elated at how well they turned out! Thx Bman
Second City awesomeness - classic hot dogs, beef sandwiches, and the thin crust "pub style" pizza I adore (Aurelio's for me, please). I grew up spending summers with my grandmother on the southside so I'm really enjoying the Chicago culinary lessons, but that's just a small part of what you're doing well. You make the baking approachable, and your easy, charismatic (dare I say quirky) style makes it more than just watching someone throw ingredients together. You're right there with Kenji, Andrew Rea, and STCG for me. Keep up the good work.
@@insertcolorherehawk3761 Per the video, Vienna Beef dogs aren't available in his locale, which is St. Louis. Nathan's are good dogs, but IMO aren't really right for a Chicago dog. Maybe a Coney Island, or similarly inferior, dog. Historical note on the sausage proper to Chicago dogs: The basic Chicago dog was invented when the Chicagoland market only had natural-casing beef+pork frankfurters (think something like Oscar Mayer, but with natural casing, better meat and of somewhat coarser grind). A late friend, who was born in 1899, thought my Chicago dogs, which I make using made-in-Wisconsin natural-casing Cher-Make or Johnsonville frankfurters (other brands are available) were closest to what he remembered from his youth. The all-beef, slightly garlicky Sinai 48 or Vienna Beef wieners came later. To my prejudiced mind, the tube steak in a Chicago dog must be natural casing and very gently simmered. Brian: great video!
Fantastic, absolutely perfect! The final rise took over an hour and I had to set them out on the porch in 88° temps, but they turned out great. I've made burger buns with a similar recipe before, but your method is a little faster. And being a native Chicagoan, may I say that your method of making the assembled dog is perfectly authentic. Weiner's Circle would approve! How I wish we could buy Vienna dogs in Kansas City, but Nathan's will have to do.
Chicago represent! I make dogs all the time, but I've failed too many times trying to make my own bun. Can do burger or rolls really well, gunna try your technique this weekend to shape. I'll get some Martin's just in case!
Oh! Next, Maxwell Street Polish Dog!!!! Actually, these buns would work great with that, but show us how to make the kielbasa!!! That would be awesome!!! You haven't done a sausage stuffing video yet. 👨🍳🌭🍺🕺
I am going back home this weekend and the first stop we make is the hands-down best hotdog dive in Chicago (IMO) Nana's in Hanover Park! Thank you, Brian, for sharing this video. On a side note, I watched a previous video and saw a food product from Schnucks and had to see where you are. I am also in the lou!
Vienna Beef Sausage an absolute must for me. Nathans have that chemically overly salty taste. VBS are expensive and hard to find where I live and to order them direct is expensive as well, but in my long hot dogging history it has the best flavor of any hot dog.
Boars Head dogs are solid and I've gotten some from smaller locals that are also quite good, so be sure to check out your local makers. They're not the same as VBS, though.
Oh, just for a second I thought I was going to get a from-scratch relish recipe. Just around the time you said "from scratch"... Oh well. You *can* get sweet green American-style hot dog relish here in the UK, but only in the same way as you can get Marmite in the US. You can't just pick up a jar in a supermarket, you have to order it from suppliers of foreign oddities. And Sport Peppers? Same. And the price for a 12oz jar of these little fellers? Cheapest I've found is £15 (that's about $20). And given that - for me - pork dogs kick the crap out of beef all day long so what I make won't be authentic anyway...well, I think I'll sit this one out. Great looking roll though - I'll be giving that a go.
Love the buns wrapped around a Berks Pork And Beef Dog. Gotta have some pork-- never chicken. and we go with chili sauce, mustard and onions with a side salad.
Subing in celery seed for the celery salt. Sodium in the pickle, peppers, mustard and the dog make this a sodium bomb. Got to draw the line somewhere when you have high blood pressure.
i've known for a long time about sport peppers but never see them in the mkts (and I have pretty decent mkts available) The Chicago is my fav dog...as long as Lightfoot doesn't come with it.
I'm having a Midwest/Chicago party here soon. I'm putting my cred on the line with your recipe! We are having Chicago dogs, deep dish, and pretzel jello pie/cake/casserole/whatever
Dude, I promise you, I was a French's guy too until I tried Boar's Head yellow mustard. Holy hell it's good. It blows French's out of the water while still being non snooty, yellow mustard. It has way less sodium too. You have to try it out.
As a Chicagoan, I commend you for effort and you really went out there to reproduce all the things for a Chicago dog, however cooking the hotdog should have been boiled in water, and you can steam the buns as well to really give it that Chicago feel. Other then that, great attempt, you got a thumbs up for effort, sorry for the nit picky response, us Chicagoans want our food perfect! 😜
I love your channel, precision and attention to detail. Something I've been wondering... does Lorn miss out on all the "bready" things you make coz she's gluten free?
.. Nathans was the go-to for me other than Oscar Meyer all-beef.. my favorite go-to is Fork In The Road.. Whole Foods carry them.. definitely give them a try..
In the early days of my career as a field tech, I went to Oscar M's hotdog plant in Los Angeles. After, I didn't eat a dog for years. Thank you hebrew national for saving me.
Thangzon, flour boiled in milk is Chinese. Yudane, flour added to boiling water, left to cool down and added to a milk flour dough is the Japanese method. Yudane is very similar but easier to prepare.
@@tstevens06ts ....so true. The seeds being so tiny didn't stick well at all. Must have been just sprinkled over the dough, rather than very lightly pressed in. But they do give Chicago hot dogs a little extra something, flavor-wise.
I know cutting the peppers is undeniably a better presentation and eating experience, but biting into a whole pepper and exploding it then pulling the whole thing out with my the bite I took is my favorite part of eating a Chicago dog.
New to your channel but really loving it... great recipes, practical and very entertaining. I would love to see your take on a beef stew and/or a hatch chile stew with pork loin and potatoes. Hatch chili season for us means fresh roasted ones, best, but canned ones work too. I have had many versions of this (and made many) but they all miss something intangible in terms of spices and heat balance but it is a great basic combination for a summer stew.
Chicago hot dog must have Vienna Beef hot dogs! I know you may not be in the Chicago area, and the end of beef isn’t available everywhere. Neon green relish!
Sticky dough with added tangzhong means you added in too much other liquid. Gotta take the ml down when using the yudane or roux method. Butter added before gluten is formed will also add to your extra stickyness. Develop the dough a bit before adding in a fat.
Chef I am surprised that the French have not tried something similar with pate a choux. However I guess they aren’t really a squishy bread culture. Probably why they needed our help at the beaches of Normandy. 🧐
A few thoughts: 1. grill the dog if possible (my preference). 2. the peppers are so important. 3. getting the bun steamed just right is not noted but, I suppose if they are tight out of the oven then that concern is not so much. The snap from the dog and not crunch from the bun is the experience 4. get a friend to swear at you while you prepare the dogs. thank them for it. 👍 mouth watering...missing home.
WAIT.. mustard always goes on first.. Not last. Then relish, onion..... Love the bun.. Going to try it. Did you ever do a bao bun for a recipe? Great work!
Brian, you da man! But it has to be a Vienna Beef Hot Dog! IMHO I love the bun recipe. Now we need a beef sangwich Roll. Like Turano or Gonella! Great video! Thank you again!
I'm from stl, this gives me the shakes. All I eat are hotdogs. Not true but I wish I could pull that off. Your house looks a lot like mine. You have a badass oven though, mine is nice but pretty basic. I'm hungry.
People might laugh at this, but one of the best dogs ever is the..... West Virginia slaw dog. They're amazing. The toppings are chili/meat sauce, chopped raw white onion, cole slaw, mustard, and just a little ketchup. Freakin amazing. Sounds disgusting, but I swear it works. Even our Dairy Queens here used to serve them that way.
Bri, I've made these buns 4 or 5 times now (as a slider bun) and the flavor rocks but after they've cooled, they get a scootch crumbly/squeaky when you bite into them. Is that the nature of the recipe or am I not building enough structure in the mixing process?
Great question. I would say develop dough a little more and see, that tangzhong really makes a weak dough. Or try with bread flour to see if you have better result. I noticed mine we a little crumbly next day so I mix a little more now. I need to revisit this one, I wasn't developing the recipes as thoroughly back then. thanks for trying.
Ingredient nomenclature...in the UK there is nothing called "all purpose" flour, so I'm curious as to the equivalent. What's the protein content of AP? We have what we call "plain" flour, which is what I always imagine to be the equivalent of your AP because, well, it's what we use as our general purpose flour. Thing is though, bread recipes generally call for the use of strong flour, so that makes me wonder if your AP is stronger than our plain.
Jacob, my All Purpose King Arthur flour I use (ironic… from me to you) lists the ingredients as hard red wheat flour and malted barley flour. Compare that to your “strong” or “weak” information on your flour label
I tried your milk roll recipe twice and it still does not work. It seems to take twice as long to ferment, any ideas,my room temp ranges from 30⁰c to 35⁰c
Just so you know, YES, you CAN put ketchup on a hot dog. You just don't put it on a CHICAGO style hot dog. When it comes to hot dogs, I think whatever works for you is the way to do it. But for a PARTICULAR type of food that follows a strict order, I think any extra toppings would probably topple the expected flavor. From what I understand, ketchup isn't be needed here due to two reasons: One, it already has a slice of a tomato, and Two, given all the ingredients, the Chicago style hot dog doesn't really need anything more. At least, that's the way I see it. I hope you understand.
Turkish pickled biber also work pretty well as a sub for sport peppers. I add celery salt and delete the relish... I always deleted the relish even in Chicago.
@@BrianLagerstrom LOL, yep, I never liked the stuff, even as a kid. I do double peppers, though, and yellow mustard is required. The celery salt is also a good touch. I live in NYC and the only place to get a Chicago style dog is at some Shake Shaks. I haven't had one in quite a while... should head by one.
I miss the old Chicago dog, Paula and I were looking for Italian style beef in Michigan yesterday. Not happening 😢. I miss Portillos in Illinois where you can get a pretty awesome Chicago dog, though not as good as this home made beauty. Please chef, Italian beef recipe or we have to drive 3 hours.#helpyourdaddy .
I love you went the extra mile to make the relish nuclear. A true Chicagoan at heart!
Nuke that relly bruh. Thanks for watching
@@BrianLagerstrom I didn’t know it was just food coloring… now I think it’s ridiculous. Just use the regular version. Looks infinitely more appetizing. Chicagoans are weird.
You got it almost perfect. Worked at a Chicago dog place and the owner was very clear about the order of the ingredients being essential. #1 mustard on the meat.. #2 relish on the mustard, it mellows the mustard and pairs with the onion. Correct about the white onion. Tomatoes on top with the celery salt on the tomatoes. Wrap it up tight. Somehow that was important. Peppers were optional. For next level wrap it up with fries. You might leave off the tomatoes and double dose the mustard.. Gene and Jude's style.. the mustard gets on the fries while they steam the bun. Either way you must steam the bun and it's best if you steam the dog in the same steamer. That flavor gets into the buns.. it's a small thing but perfection usually has small things. Great channel. BTW.
I have to agree with you Tim. He did a great recipe for the buns, probably taste pretty good. I kind of got thrown when he assembled the dog. Your description on assembly is the way I like it.
The wrap is honestly one of the most underrated moves in the sandwich/burger/hot dog game - GOTTA wrap those bad boys to make them taste right.
Tldr
I don't know why, but your channel is indeed different from the others, I don't know if it's your style or your charisma that makes it so fun, I don't cook most of the food I eat but if I do I have to do it I will do it with the same joy as yours.
Thanks for watching Peter
Fantastic recipe!!! I’ve wanted another Chicago Dog for decades, but couldn’t find the buns. I’ve never baked anything before and was elated at how well they turned out! Thx Bman
Second City awesomeness - classic hot dogs, beef sandwiches, and the thin crust "pub style" pizza I adore (Aurelio's for me, please). I grew up spending summers with my grandmother on the southside so I'm really enjoying the Chicago culinary lessons, but that's just a small part of what you're doing well. You make the baking approachable, and your easy, charismatic (dare I say quirky) style makes it more than just watching someone throw ingredients together. You're right there with Kenji, Andrew Rea, and STCG for me. Keep up the good work.
Great company thanks very much
When he asked, “Ketchup? NO!!!” Hilarious! Funniest video I’ve seen of Brian’s. Love it! Nathan’s or nothing!
Why not Vienna Beef?
@@insertcolorherehawk3761 Per the video, Vienna Beef dogs aren't available in his locale, which is St. Louis. Nathan's are good dogs, but IMO aren't really right for a Chicago dog. Maybe a Coney Island, or similarly inferior, dog.
Historical note on the sausage proper to Chicago dogs: The basic Chicago dog was invented when the Chicagoland market only had natural-casing beef+pork frankfurters (think something like Oscar Mayer, but with natural casing, better meat and of somewhat coarser grind). A late friend, who was born in 1899, thought my Chicago dogs, which I make using made-in-Wisconsin natural-casing Cher-Make or Johnsonville frankfurters (other brands are available) were closest to what he remembered from his youth. The all-beef, slightly garlicky Sinai 48 or Vienna Beef wieners came later. To my prejudiced mind, the tube steak in a Chicago dog must be natural casing and very gently simmered.
Brian: great video!
If you're older than 12 and put ketchup on a hotdog in Chicago, you're subject to arrest and prosecution.
Fantastic, absolutely perfect! The final rise took over an hour and I had to set them out on the porch in 88° temps, but they turned out great. I've made burger buns with a similar recipe before, but your method is a little faster. And being a native Chicagoan, may I say that your method of making the assembled dog is perfectly authentic. Weiner's Circle would approve! How I wish we could buy Vienna dogs in Kansas City, but Nathan's will have to do.
Was looking for a bun recipe. Used yours and they turned out so good. Thank you for sharing
Awesome! This is a legit Chicago Dog! 🎉 ... I'd like to request a lesson on making Sheboygan Rolls for bratwurst next. I've really missed those.
I went to chicago earlier this year and got to experience the chicago dog. definitely the way to go
Best dog
Chicago represent! I make dogs all the time, but I've failed too many times trying to make my own bun. Can do burger or rolls really well, gunna try your technique this weekend to shape. I'll get some Martin's just in case!
Good luck man let me know how it goes.
also the only YouTub channel I trust with a Chicago insight and experience :)
Super extra bonus points for the French’s mustard props (made in Springfield, Missouri) and sans ketchup!
Gotta be french’s!
Perhaps Clint Eastwood said it best: “Nobody, but nobody, eats ketchup on a hot dog!”
@@makers1958 amen
@@BrianLagerstrom Plochman's yellow mustard, which is very close to French's, will also work in a pinch.
I am quite mad at myself I got into your channel. Now I'll spend a ton of time to go through these receips as they re marvelous!
"Any Questions?" You are so funny!
GREAT VIDEO! (even a year & a half later than it's first release)
I love the Chicago pride!
My mouth is watering. Miss the Chicago dogs!
Awesome video! Love your channel. I literally have not craved a hot dog for 10+ years until I watched this
I was going to order the buns from Chicago bakery then I landed on your page. Can’t wait to make for my party. Thank you ❤😊
Oh! Next, Maxwell Street Polish Dog!!!! Actually, these buns would work great with that, but show us how to make the kielbasa!!! That would be awesome!!! You haven't done a sausage stuffing video yet. 👨🍳🌭🍺🕺
I am going back home this weekend and the first stop we make is the hands-down best hotdog dive in Chicago (IMO) Nana's in Hanover Park! Thank you, Brian, for sharing this video. On a side note, I watched a previous video and saw a food product from Schnucks and had to see where you are. I am also in the lou!
Vienna Beef Sausage an absolute must for me. Nathans have that chemically overly salty taste. VBS are expensive and hard to find where I live and to order them direct is expensive as well, but in my long hot dogging history it has the best flavor of any hot dog.
VBS are the absolute #1
Boars Head dogs are solid and I've gotten some from smaller locals that are also quite good, so be sure to check out your local makers. They're not the same as VBS, though.
Hebrew National are also good and you can buy a big pack of them at Costco for a decent price
Oh, just for a second I thought I was going to get a from-scratch relish recipe. Just around the time you said "from scratch"...
Oh well.
You *can* get sweet green American-style hot dog relish here in the UK, but only in the same way as you can get Marmite in the US. You can't just pick up a jar in a supermarket, you have to order it from suppliers of foreign oddities. And Sport Peppers? Same. And the price for a 12oz jar of these little fellers? Cheapest I've found is £15 (that's about $20). And given that - for me - pork dogs kick the crap out of beef all day long so what I make won't be authentic anyway...well, I think I'll sit this one out. Great looking roll though - I'll be giving that a go.
Love the buns wrapped around a Berks Pork And Beef Dog. Gotta have some pork-- never chicken.
and we go with chili sauce, mustard and onions with a side salad.
Subing in celery seed for the celery salt. Sodium in the pickle, peppers, mustard and the dog make this a sodium bomb. Got to draw the line somewhere when you have high blood pressure.
Love your videos! Please continue 💕
i've known for a long time about sport peppers but never see them in the mkts (and I have pretty decent mkts available) The Chicago is my fav dog...as long as Lightfoot doesn't come with it.
I'm having a Midwest/Chicago party here soon. I'm putting my cred on the line with your recipe! We are having Chicago dogs, deep dish, and pretzel jello pie/cake/casserole/whatever
My all time favorite dog, dawg !
AGREED!
Dude, I promise you, I was a French's guy too until I tried Boar's Head yellow mustard. Holy hell it's good. It blows French's out of the water while still being non snooty, yellow mustard. It has way less sodium too. You have to try it out.
My favorite hot dogs are the ones I made myself. I’ll use one for this dog. It looks perfect.
Dope, any recipes you’d like to share for those?
I used this as it was the first time I made them. I’d add a little more salt though next time. th-cam.com/video/hGajUYayw14/w-d-xo.html
As a Chicagoan, I commend you for effort and you really went out there to reproduce all the things for a Chicago dog, however cooking the hotdog should have been boiled in water, and you can steam the buns as well to really give it that Chicago feel. Other then that, great attempt, you got a thumbs up for effort, sorry for the nit picky response, us Chicagoans want our food perfect! 😜
i love it.. in Europe it is also difficult to source celery seeds and no relish anywhere available so you have to make your own
OMG that looks great. Did you sprinkle the celery salt on top?
I love your channel, precision and attention to detail. Something I've been wondering... does Lorn miss out on all the "bready" things you make coz she's gluten free?
Schnucks brand sweet pickle relish! Plus a little Cubbie blue I suppose.
Thats right!
two-sheet tray technique. very useful. didn't know about it before.
Its a useful cover!
.. Nathans was the go-to for me other than Oscar Meyer all-beef.. my favorite go-to is Fork In The Road.. Whole Foods carry them.. definitely give them a try..
In the early days of my career as a field tech, I went to Oscar M's hotdog plant in Los Angeles. After, I didn't eat a dog for years.
Thank you hebrew national for saving me.
Sport peps for prez
Ya babe
Thangzon, flour boiled in milk is Chinese. Yudane, flour added to boiling water, left to cool down and added to a milk flour dough is the Japanese method. Yudane is very similar but easier to prepare.
S. Rosen's makes poppy seed hot dog buns as well as a two pound loaf of rye bread I love.
S. Rosen Maryann buns are what we used where I worked.. those Poppy seeds got everywhere.
@@tstevens06ts ....so true. The seeds being so tiny didn't stick well at all. Must have been just sprinkled over the dough, rather than very lightly pressed in. But they do give Chicago hot dogs a little extra something, flavor-wise.
THE OVEN TEMP IS 350 F! Please add to description, I needed to rewatch the video :).
Thank you for this, I thought I was going crazy trying to find it!
I know cutting the peppers is undeniably a better presentation and eating experience, but biting into a whole pepper and exploding it then pulling the whole thing out with my the bite I took is my favorite part of eating a Chicago dog.
New to your channel but really loving it... great recipes, practical and very entertaining. I would love to see your take on a beef stew and/or a hatch chile stew with pork loin and potatoes. Hatch chili season for us means fresh roasted ones, best, but canned ones work too. I have had many versions of this (and made many) but they all miss something intangible in terms of spices and heat balance but it is a great basic combination for a summer stew.
Thanks for being here I’ll throw those on the long list of ideas
Chicago hot dog must have Vienna Beef hot dogs! I know you may not be in the Chicago area, and the end of beef isn’t available everywhere.
Neon green relish!
I hate relish and tomato yet on a Chicago dog are a must. Definitely the best hotdog I have had
Sticky dough with added tangzhong means you added in too much other liquid. Gotta take the ml down when using the yudane or roux method. Butter added before gluten is formed will also add to your extra stickyness. Develop the dough a bit before adding in a fat.
I used to think relish on hotdogs sounded ridiculous.
Then I had one. Now I can't have one without it.
Lolsies fingie...hahahaha I always say fingie must be a Chicago ting...
Lovely....thank you very much..
8:46 It's like that hot dog never existed (I was accidentally listening to the soundtrack to Napoleon Dynamite in the background)
I thought Plochmans mustard was the Chicago mustard! Best yellow mustard around!
Chef I am surprised that the French have not tried something similar with pate a choux. However I guess they aren’t really a squishy bread culture. Probably why they needed our help at the beaches of Normandy. 🧐
Christopher haha they have brioche and pan di mie. Pretty good, but leave it to the Japanese to take that whole thing to the next level.
I LOVE chitown dogs
I love this video
🙏
A few thoughts: 1. grill the dog if possible (my preference). 2. the peppers are so important. 3. getting the bun steamed just right is not noted but, I suppose if they are tight out of the oven then that concern is not so much. The snap from the dog and not crunch from the bun is the experience 4. get a friend to swear at you while you prepare the dogs. thank them for it. 👍 mouth watering...missing home.
WAIT.. mustard always goes on first.. Not last. Then relish, onion.....
Love the bun.. Going to try it. Did you ever do a bao bun for a recipe?
Great work!
I haven’t yet!
OMGOODNESS those buns would be really good with a Montreal steemy
Grew up on Chicago Dogs…only way to eat a hot dog!
are you allowed to toast the inside of the bun or is that a no-no for chicago style bun?
Brian, you da man! But it has to be a Vienna Beef Hot Dog! IMHO I love the bun recipe. Now we need a beef sangwich Roll. Like Turano or Gonella! Great video! Thank you again!
The sandwich roll WIlL be happening! I agree Vienna beef is needed
I’m from LA but Chicago has the best food. Daaa Bears.
Mustard, yellow, Plochman's. Also, Nathan's is mushy. Maybe an Oscar Meyer bun size or Ball Park.
what is celery salt? celery seeds blended with salt?
I'm from stl, this gives me the shakes. All I eat are hotdogs. Not true but I wish I could pull that off. Your house looks a lot like mine. You have a badass oven though, mine is nice but pretty basic. I'm hungry.
Pizza and hot dogs every day is the dream though, right?
@@BrianLagerstrom 2 of the 5 main food groups, alongside tacos, ice cream and beer.
Superb😍
Chicago dog: I leave off the sport peppers, and add tomato slices. That's the way we ate them when I lived in the Chicago area. Lots of celery salt!
I’ve just made these and they’re ready for the oven but I don’t see any over temperature mentioned in the video?
People might laugh at this, but one of the best dogs ever is the..... West Virginia slaw dog. They're amazing. The toppings are chili/meat sauce, chopped raw white onion, cole slaw, mustard, and just a little ketchup. Freakin amazing. Sounds disgusting, but I swear it works. Even our Dairy Queens here used to serve them that way.
It ain’t a Chicago dog without that neon green relish.
Baker question: where do you find the poppy seeds? They are here in the Bay Area hard to find and expensive.
Bri, I've made these buns 4 or 5 times now (as a slider bun) and the flavor rocks but after they've cooled, they get a scootch crumbly/squeaky when you bite into them. Is that the nature of the recipe or am I not building enough structure in the mixing process?
Great question. I would say develop dough a little more and see, that tangzhong really makes a weak dough. Or try with bread flour to see if you have better result. I noticed mine we a little crumbly next day so I mix a little more now. I need to revisit this one, I wasn't developing the recipes as thoroughly back then. thanks for trying.
Love me a grilled or pan fried dog.
Bun gotta be steamed, dog gotta be steamed fam. Hebrew National is a good sub for Vienna too.
It’s the king hotdog. And the lord said “run it through the garden” and it was good.
Ingredient nomenclature...in the UK there is nothing called "all purpose" flour, so I'm curious as to the equivalent. What's the protein content of AP?
We have what we call "plain" flour, which is what I always imagine to be the equivalent of your AP because, well, it's what we use as our general purpose flour. Thing is though, bread recipes generally call for the use of strong flour, so that makes me wonder if your AP is stronger than our plain.
Jacob, my All Purpose King Arthur flour I use (ironic… from me to you) lists the ingredients as hard red wheat flour and malted barley flour.
Compare that to your “strong” or “weak” information on your flour label
good foood
YASSSSS!
Thanks!
I tried your milk roll recipe twice and it still does not work. It seems to take twice as long to ferment, any ideas,my room temp ranges from 30⁰c to 35⁰c
Just so you know, YES, you CAN put ketchup on a hot dog. You just don't put it on a CHICAGO style hot dog. When it comes to hot dogs, I think whatever works for you is the way to do it. But for a PARTICULAR type of food that follows a strict order, I think any extra toppings would probably topple the expected flavor.
From what I understand, ketchup isn't be needed here due to two reasons: One, it already has a slice of a tomato, and Two, given all the ingredients, the Chicago style hot dog doesn't really need anything more.
At least, that's the way I see it. I hope you understand.
If you love it, gotta leave a comment. COMMENT!
Thanks Scott!
Brian, the Sonoran Hot Dog would like a word with you. And specifically, your taste buds.
As far as I'm concerned, you have Ethan and Adam beat buddy. I love your channel.
Haha Adam is the man. Thanks tho!
Another great video, although Joey Chestnut is angry. 😉
Take a hike Chestnut!
@@BrianLagerstrom 😆
'I don't like to speak in absolutes'
Well, I'm glad to hear that because only a Sith deals in absolutes
Hahahahahajhahaahahahahahha
the only 2 things on a hot dog are mustard and saurkraut. If I wanted to eat a salad I'd order one
6:52 my buns will grow about 40-50% after eating too many of these xD
OKAY I CANT GET THIS MFER TO RISE
So what about the peeps who can't eat seeds?
For its populatirty Tangzhong is still slept on
Agree. It’s powerful
Claussen is for sure the best pickle available.
The best
Green food coloring makes it look more like the Vienna relish.
Can't have a dog in Chicago without a beer.
Old Style BB
The dough seems similar to a choux pastry
The hot dog & bun must be grilled!! I hate soggy buns.
Dude I love pickles also, Lets Eat This Thing #LETT
You’re so coooooool!
Turkish pickled biber also work pretty well as a sub for sport peppers.
I add celery salt and delete the relish... I always deleted the relish even in Chicago.
no relish dood? you do you.
@@BrianLagerstrom LOL, yep, I never liked the stuff, even as a kid. I do double peppers, though, and yellow mustard is required. The celery salt is also a good touch. I live in NYC and the only place to get a Chicago style dog is at some Shake Shaks. I haven't had one in quite a while... should head by one.
I miss the old Chicago dog, Paula and I were looking for Italian style beef in Michigan yesterday. Not happening 😢. I miss Portillos in Illinois where you can get a pretty awesome Chicago dog, though not as good as this home made beauty. Please chef, Italian beef recipe or we have to drive 3 hours.#helpyourdaddy
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How’d the beefs turn out?
Weeds & Sardines beef was pretty darn close to Portillos. Delicious
Two problems. Chicago uses Vienna beef, which you can buy online, and Chicago boils their hotdogs, not heats them up in a cast iron.