Tube Steaks and Sausages

March 29th, 2016 § 0 comments

During HG’s many years in New York, the greedy fellow managed to eat many scores of hot dogs. The tube steak was an essential food during HG’s financially challenged young years. But, even as HG prospered, the HG appetite for hot dogs remained intense. Favorite venue for the treat was Papaya King on E.86th Street and Third Avenue. Two dogs with mustard and sauerkraut and a Pina Colada drink. Perfect. The Nedick’s chain used to be omnivorous in New York (Its Herald Square location fronting on Macy’s was possibly the busiest hot doggery in the world). The dogs were served on a toasted bun spread with a special mustard relish and accompanied by a very good orange drink. Very inexpensive. The chain disappeared in the 1950’s. The Riese organization tried to revive the brand in 2003. The effort failed. Nathan’s Famous (The original is still located on the Coney Island boardwalk and there are now locations throughout the country) served an exemplary dog. HG, however, rarely ate them but favored Nathan’s clams on the half shell, fried soft shell crab sandwiches and other good things from the sea. Nathan’s sloppy, messy, yummy chow mein sandwich on a hamburger bun, was another HG fave. New York once had many traditional Jewish delicatessens serving good Hebrew National or Isaac Gellis dogs plus “Specials” (Plump, garlicky knockwursts). HG always thought the stands offering Sabrett’s “dirty water” hot dogs were vile. According to SJ, if you want a great dog in downtown New York, go to Katz’s, the pastrami emporium. Though the pastrami may have gone downhill, the hot dog is big time. As for sausage, HG’s favorite was the New York italian pork sausage containing plenty of fennel seeds. Best served from the back of a truck in Greenwich Village. The sausage was laid on a wedge of Italian bread and topped with plentiful fried onions and peppers. All of the many inexpensive “red sauce” Italian restaurants of HG’s youth served savory, abundant platters of sausage and peppers. Accompanied by a side dish of buttered and parmesan dusted ziti and washed down with cheap Chianti from a wicker wrapped bottle, this was hearty affordable eating. New York once had scores of German restaurants dispensing grilled bratwurst with sauerkraut and fried potatoes. The dish was flanked by a big glass of good beer. The best brats were found at Luchow’s on 14th Street and Blue Ribbon in the theater district. Both long closed, alas. When in Paris, HG enjoys boudin noir and boudin blanc. The boudin noir, a blood sausage, is usually accompanied by sautéed apple slices,. A winning combination. HG does not favor the excrement smelling French chitterling sausage. HG considers it a French aberration akin to that nation’s worship of Jerry Lewis and Mickey Rourke.

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