Hartmann’s frankfurters, doctored-up Hormel chili, English cheddar, and Maui onions on whole wheat buns.  Gastronomic heaven.

These are some of the best old-fashioned, skin-on hot dogs I have had since moving east.  (Schwartz in San Francisco is what I grew up with!)  They have flavor and texture.  Not that melt-in-your-mouth-mushiness of  the national brands.  Easily 1/4 pounders.  And canned Hormel chili.  What can one say that hasn’t already been said?

Back when Victor was traveling a lot, chili dogs were my mainstay.  There’s just something about them that really appeals to me.

I think my favorite form of food is county-fair/street-vendor.  Don’t get me wrong…  Starched white linen with heavy silver and drinking Clos du Mesnil or a Roederer Cristal from a simple  Riedel glass is quite nice.  But it’s not quite the same as biting into a burnt hot dog and having mustard and onions oozing out everywhere!

But I want a good hot dog.  I don’t want a “gourmet” hot dog.  I don’t want lemongrass or chipotles added to them.  And I definitely don’t want a damned turkey dog.  I want a hot dog.  Preferably from a company that’s been making them the same way for a hundred years.

Hartmann’s is relatively new in the business – 1961, I think – and while that’s a lot younger than I am, they at least seem like they’ve been around for a lot longer.  (Schwartz has been around since 1911 – decidedly older than me!)

I have a couple of their Hungarian smoked sausages in the freezer awaiting another gastronomic adventure.  I should probably do something other than just put them on a bun, though…

I’ll have to give this some thought…