Twinkie Dogs, Vicious Dogs, and a Taste of Chicago in L.A.
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Photo by Anne Fishbein
From Jonathan Gold's Dog Day Afternoon:"A proper hot dog, (my father) explained with the reverence I always imagined other fathers saved for the mysteries of Sandy Koufax or the Talmud, is topped with yellow mustard, relish and chopped raw onion; sprinkled with celery salt; garnished with a spear of new pickle; and served in a soft, steamy poppy-seed bun. Hot sport peppers on top are not essential, but preferred the vinegar leaks down and flavors the meat. The tomatoes may be either sliced or in wedges, but they have to be added after, not before, the celery salt. The hot dog, it goes without saying, has to come from Vienna Beef. No catsup.Species of dog above from Portillo's
With a side of fries, a frozen hot chocolate and a cherry-lime rickey
