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Each city/region has its strong points (and I lived 22 years in the New York area and 17 in Massachusetts). New York has much better bread and rolls (New England Italian and French bread and bulkie rolls are just different shapes of Wonder Bread!) I also never once found a decent chocolate cake in either a bakery or a restaurant there; they don't know how to make a decent milk chocolate, butter cream icing. And, in general, New York has better pizza, although Boston Pizzeria Regina is very good. Both do an equally good job with beef and good French food. Where New England excels, however, is with sea food. After 17 years in New England, I cannot eat seafood anywhere else without being disappointed! Great chowder, and in particular, fried clams.

honeycrisp and the new pinata! has anyone tried them?

honeycrisp and pink lady; only organic.

Jazz

I used to love Red Delicious for just plain eating but now I love granny smith in apple cobbler!

Hillary
Chew on That

If at the grocery store, I buy yummy macouns, but from the orchard down the road, I get lots of Cox Orange Pippin - perfect for apple sauce and out of hand eating.

Jules,

Both serve Sabrett hot dogs. This was confirmed to me not only by Sabrett distributors, but by the person in charge of private label at Marathon. Although they make franks in different sizes as well as either skinless or natural casing, there are only 2 recipes. All beef and beef/pork. The beef/pork frank is used at Jersey places such as Callahan's, The Hot Grill, and the Windmill. The beef dogs are used at pushcarts as well as Papaya King, Gray's, and Katz's. Papaya King and Gray's use identical 10 to a lb natural casing dogs while Katz's uses a slightly larger dog. But all from the same recipe. Papaya King likes to say that the dogs are made specially for them and that they have a different spice, but this is NOT true! The only difference between Gray's and Papaya King is how they are prepared at the individual restaurant. Gray's uses Sabrett mustard while Papaya King uses Admiration Dusseldorf Mustard. Papaya King is also one of the 10% of accounts where the dogs are delivered refrigerated, not frozen.

Any kind of Apple with any kind of topping. Particularly Braeburn with either Peanut Butter or Cheese.

I used to be a big Pink Lady fan until I discovered local Goldrush apples. They are now out of season, and I struggle to bring myself to eat the regular grocery store apples.

In fact both Papaya King and Gray's serve hot dogs made by Sabrett (or rather Sabrett's parent company, Marathon). Here's the hot dog story I wrote for the New York Times. It's all there.

I fell in love with Gala apples when I first moved to Colorado. They are ideal for both eating out of hand and cooking. They are firm and sweet but not too sweet and they hold their shape when cooked. I rarely if ever buy another type of apple. I used to eat Granny Smith apples but then decided I didn't want my mouth turned inside out everytime I ate an apple - they're tart!!! :D

Empire apples are my favorite.

Neither New England, New York, or DC wins the hot dog war. North Jersey (where the so called N.Y. Giants play) is the hot dog capital of the World. While New York likes to claim the Sabrett brand as it's own, Sabrett originated in Jersey City, N.J. The company was sold a few times and is now owned by Marathon enterprises of New Jersey. The grilled Sabrett dogs served at Papaya King were predated by the ones served at Boulevard Drinks in Jersey City, N.J.

North Jersey also has much more variety in hot dogs. The Italian Hot Dog originated here. You can't get an authentic one anywhere else. Jersey also has Boardwalk style grilled beef and pork dogs. Crif Dogs in Manhattan is a blatant rip off of Rutt's Hut in Clifton. A former owner of Crif's admitted as much to me. Best Provisions out of Newark produces an all beef dog that far surpasses Sabrett, Nathan's, or anything else. Thumanns makes the best German style beef and pork dog. And they make the special dog for deep frying that is served at Rutt's Hut, Crif's, and many hot dog establishments in North Jersey.

New England has a few good brands of dogs (mostly from Connecticut) but doesn't touch North Jersey, or even New York. I would say The Hudson Valley or further north in New York State is a good area for hot dogs. I've been there and sampled the "White Hots", and Coney's. Flo's in Maine is highly overrated. A very bland steamed dog that is mediocre. They used to use a local dog called Schutz that has since gone out of business. Now they use an equally bland Old Neighborhood brand dog. To those of us in the New York/N.J. area, these dogs are bland, but New Englanders like them and consider our all beef dogs too spicy. The big draw at Flo's is their onion relish. I've never had it since I hate onions. It is mixed with mayonnaise! From what I hear, it is an aquired taste.

Kayem from Maine is a decent pork/beef dog. Rare in New England are all beef dogs, but Pearl Country Club is ok. Still milder than Best, Sabrett, Nathan's, or Hebrew National, this dog is served in a giant half pound size at a cart in Boston called Boston Speed. It is first marinated in apple juice and brown sugar and then charcoal grilled and topped with the owner's homemade barbecue sauce and other toppings. This place serves perhaps the best hot dog in all New England. Good, but for the best all beef dog anywhere, go to Jimmy Buff's in East Hanover, N.J. and ask for the footlong. This is a delicious, all beef, natural casing dog from Best Provisions that is sauteed in oil and then chargrilled. It is the same dog that was served at the recently departed Syd's, which was considered the best dog in the east, if not the whole country by many hot dog connoiseurs. Look for Jimmy Buff's to be featured on the upcoming show Hot Dog Paradises. It will be aired within the next month or two on the Travel Channel.