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Author: Subject: Beacon Happening - Has anyone been to Grays Papaya?

Peach Master



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  posted on 3/13/2009 at 04:17 PM
I have a friend who owns/chefs a Michelin rated restaurant here in NY.

When we went to the show together a few years ago, he couldn’t wait to stop by Grey’s for a dog on the way home.

If you do go, do yourself a favor and get one of the fresh fruit drinks.

 

True Peach



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  posted on 3/13/2009 at 04:18 PM
quote:

LMAO!!! Actually, when I saw the thread I figured that you somehow instigated it. Although I like NY pizza better, I do like Chicago Deep Dish style pizza. However, when it comes to hot dogs I prefer my salad on the side. A hot dog is a hot dog and a salad is a salad. Way too much going on for me on that hot dog in the picture. Give me a Grays Papaya or a Nathans with nothing but deli mustard and I am in Hot Dog Heaven!


We'd call that "ball park" style - just a dog on a bun with a bit of mustard. Actually, the "meal on a bun" tradition has a pretty interesting history - started during the depression. You'd get your meat, bread, and an assortment of vegetables for a nickel - best deal going at the time. The cold on top, hot on the bottom combo is part of the appeal and unique flavor.

The tomatoes always puzzled me. Of course, there are more hot dog joints in Chicago that I haven't been to than have been to, but from my experience, tomato wedges are more the exception than the norm. Same with the pickle spear, although those are a bit more common. Also, the celery salt is primarily a Bridgeport neighborhood (Sox park) thing.

"Everything" at most places means yellow mustard, relish, onions, and sport peppers, then a good number of places will add the pickle, then a few might add the tomatoes, then a very few might add the celery salt. Ask for ketchup on a Chicago dog and you might get shot.

The key is only a little bit of each of those ingredients. Nothing should overpower the all-beef frank. Vienna Beef hot dogs are a lot like Nathan's but with considerably less garlic.

I like the deli style mustard on grilled dogs, and yellow mustard on steamed or boiled franks.

 

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