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Weekend Cook and Tell: Vintage Recipe Redux
Cocktail wieners simmered in a sauce that's half heinz chili sauce and a half grape jelly. Sounds gross but it brings back the memories.
I really don't understand why Wylie Dufrense or someone hasn't yet began messing with Molecular Gastronomy Jello Salads.
The awesome retro colors with some nods to french aspics, imagine the possibilities.....
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
The real travesty of this epidose-
TOP CHEF FROZEN DINNERS?!?!?!?
Hot Dog of the Week: Philly Dirty Water Dog
@hotdog_guy
nice blog! check it out people. It's brand new and is covering some areas that are in desperate need of hot dog research- the south and midwest
http://dogsontheroad.blogspot.com
@cxg231
thanks! "HK" are actually my initials (as well as Harry Kalas)..
might have to do another Philly dog next week.
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Recent Posts
Hot Dog of the Week: Pastrami Dog
Posted by Hawk Krall, November 20, 2009 at 3:30 PM
Hot Dog of the Week: Danish Hot Dog
Posted by Hawk Krall, November 13, 2009 at 1:30 PM
Hot Dog of the Week: 24th & Passyunk Truck
Posted by Hawk Krall, November 6, 2009 at 2:45 PM
Hot Dog Of The Week: Texas Tommy
Posted by Hawk Krall, October 30, 2009 at 1:15 PM
See more posts by Hawk Krall »
Recent Favorites
Boston Speed Dog: A Rite of Passage
Posted by BostonZest, November 2, 2009 at 2:25 PM
Standing Room Only: Iyanzé Truck
Posted by Nick Kindelsperger, October 26, 2009 at 10:45 AM
White Mana in Jersey City Celebrating 70 Years with Free T-Shirts, 15-cent Burgers
Posted by Adam Kuban, October 23, 2009 at 1:00 PM
Hot Dog of the Week: Half-Smoke
Posted by Hawk Krall, September 25, 2009 at 3:50 PM
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Recent Comments | Response to Comments
Hot Dog of the Week: 24th & Passyunk Truck
@hdl-
The top photos and bottom left are actually the hot sausage. The hot dog (bottom photo on the right side) was skinless. Don't know if it was all beef but it definitely wasn't the d&w natural casing dog.
@Albert
Yeah this a great area in general for some non-tourist Philly eating.
Weekend Cook and Tell: Vintage Recipe Redux
Cocktail wieners simmered in a sauce that's half heinz chili sauce and a half grape jelly. Sounds gross but it brings back the memories.
I really don't understand why Wylie Dufrense or someone hasn't yet began messing with Molecular Gastronomy Jello Salads.
The awesome retro colors with some nods to french aspics, imagine the possibilities.....
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
The real travesty of this epidose-
TOP CHEF FROZEN DINNERS?!?!?!?
Hot Dog of the Week: Philly Dirty Water Dog
@hotdog_guy
nice blog! check it out people. It's brand new and is covering some areas that are in desperate need of hot dog research- the south and midwest
http://dogsontheroad.blogspot.com
@cxg231
thanks! "HK" are actually my initials (as well as Harry Kalas)..
might have to do another Philly dog next week.
The 10 Worst Food Trends? Really?
Molecular Gastronomy, Deconstruction and $40 entrees can all be great if you get them in the right place, done by the true masters of the craft.
What's dangerous is any of these things in the hands of undertrained chefs/cooks/restauranteurs looking to cash in on a trend.
Most food bloggers / writers / cooks know the difference between a place like El Bulli or Alinea and inexperienced chefs just throwing foams and dusts on every plate so they can double the prices.
Or the difference between a $50 steak thats really worth it and some mediocre hotel restaurant just turning & burning and raking in the dough.
The problem is that most people don't know the difference, and these places give a bad name to molecular gastronomy, fine dining, and professional cooking in general.
Food Network's New Wii Video Game
Really bizarre. Why do you need a video game when you could just cook real food? It looks kind of amazing though.
Have to admit I downloaded the demo of the Hell's Kitchen video game and was late to my actual line cooking job because i was at home cooking pretend food on my computer.
Hot Dog Of The Week: Detroit Coneys
@greekhotdogsauce
that's amazing. think I might order some up and give it a shot.
Speaking of things for sale, check out my brand new prints available of the above Detroit Coney artwork:
Hot Dog of the Week: Chicago Dog
just added prints of the above Chicago Hot Dog art on my website! check it-
Standing Room Only: Tropi Cuban
....although this one above looks as close to Miami as you're gonna get, who knows maybe there's a gem like this in my neck of the woods....
Standing Room Only: Tropi Cuban
I had my first and best Cuban Sandwiches in Miami, both at real deal cuban barrio joints and a slightly touristy (but still authentic) cuban sandwich mega-restaurant (forget the name)
They're awesome and I've had plenty since then at restaurants, bars, gastropubs (even made them myself / put them on menus as a line cook) and nothing really "takes me back" to the real thing... they use soft cuban bread that doesn't really exist up north (as far as I know) and a plancha sandwich press.
If you don't get the details down it just ends up coming out like a grilled ham & cheese or a panini with pickles, not that there's anything wrong with that.
Hot Dog of the Week: Half-Smoke
@blisseau-
Wow, tasteless? I thought the half smoke was one of the most flavorful pieces of tubular meat I've ever had. The chili was definitely unique, and one Chili Half-Smoke can probably feed two people.
In related news, Half-Smoke art prints are now available here-
Hot Dog Of The Week: Seattle Style
Found a reference to Cream Cheese dogs from 1999, again from the Seattle Stranger-
http://www.thestranger.com/seattle/hot-diggity/Content?oid=535
And another angry food writer who doesn't like hot dogs-
http://blogs.seattleweekly.com/voracious/2009/10/is_there_a_signature_seattle_h.php
Hot Dog of the Week: Chicago Dog
@Majorlance-
wow, missed that. did it close recently?
@tinytim-
we covered Gene & Jude's in the "Depression Dog" article a few weeks ago-
http://www.seriouseats.com/2009/08/hot-dog-of-the-week-depression-dog-chicago-illinois.html
@pavlov-
I dunno the use of celery salt on Chicago Dogs might go back to the 30's.
Thing about hot dog history is that there's not a lot of hard facts or information on record- it's a mix of marketing, folklore, and family memories, that a lot of people don't necessarily think is important to preserve.
The mystery is part of the fun of uncovering the origins & evolution of hot dog styles, but I don't think narrowing down the "best" or the "first" is really that important..what's clear is that influences have crossed the country and even continents back and forth in various directions, and almost every hot dog variation adds a piece to the ever-changing puzzle.
Hot Dog Of The Week: Seattle Style
Also- this article made it onto SLOG, the Seattle Stranger blog, with another active comment thread where the lovers and haters of seattle hot dogs are going at it.
http://slog.thestranger.com/slog/archives/2009/10/02/the-seattle-dog
Hot Dog Of The Week: Seattle Style
@KikiaVon
Finally someone else who uses BBQ sauce! My seattle hot dog correspondent swears by it, although it seems more like one of many options than a Cream Cheese Dog standard.
jazzing up white rice
I'm down with garlic cloves and bay leaf.
any aromatic ingredients that you can remove easily - gives the rice subtle flavor but it's still nice and fluffy and pure.
if I'm going asian style- lemongrass, thai chili, kaffir lime leaves, a slice of fresh ginger, maybe lime zest if you've got it...
problem with fresh herbs is they cook and disintegrate into the rice & mess with the color.
Hot Dog of the Week: Charlie's Pool Room
hotdoglover- yes they were the beef and pork Thumann's, incredible... some of the best I've had.
destouches- definitely billiards. no swimming here. the pool table is rarely used these says though. There's also a pinball machine.. used to be more of a neighborhood game room before they became known for their dogs.
Hot Dog of the Week: Charlie's Pool Room
Yeah I came across those two Scranton Texas Lunch spots when researching the Texas Weiner article. Some crazy history going on in hot dog etymology, since they describe the dogs as both "texas weiners" and "coney island".
They both seem to claim to be the original and the debate seems pretty heated. If I make it out there will definitely try both.
Also in the poconos that weekend (after Charlie's) was surprised at the hot dog selection in the supermarkets. Picked up some Thumann's and cooked them on the grill, really really good.
Watch It with Us: 'Top Chef' Las Vegas Ep. 5
It was nice to have a game changer and take some of these guys out of their comfort zones. They all seemed scared of the grill.
No chili? No cornbread? Steaks? BBQ? all those things can be fancied up.. I was expecting Kevin to go this route, they all seemed stunted by the lack of a professional kitchen. One challenge that made me want to be on this show.
Befriending Chefs/Restaurant Staff
First comment is right on. Funny but true.
When I was a line cook we had a guy that would buy a round of beers for the kitchen every time he came in. He was treated like a king when he came back into the kitchen (also helped that he was a belligerent nutjob) and probably got better food than the occasional celebrity or well known chef that came in.
Doesn't usually happen in fine dining but if you tip the kitchen those cooks will remember you forever. Servers could care less, you could tip them 30% and they would be in the back complaining that you didn't order a $1000 bottle of wine.
Article on Serious Eats writer Hawk Krall
Natural casing hot dogs are my favorite, maybe because they're so hard to find in my area (Philadelphia) and much better than the 99 cent chicken dogs you find in our supermarkets.
It's hard to pin down a favorite as far as toppings / styles go, for me the thrill is in finding and trying something new.
But i do really enjoy the Philly Combo, and pretty much any variation of chili dog. And the "everything bagel" dog at Crif Dogs (cream cheese, scallions, everything bagel toppings) sounds strange but it's amazing.
I'm also a huge fan of yellow mustard.
Article on Serious Eats writer Hawk Krall
The article was written by Rick Nichols, food writer for the Inquirer, and actually he's written about Lenny's many times in the past ... and definitely "does his research":
http://www.philly.com/inquirer/columnists/rick_nichols/20090412_Who_ll_save_pepper_hash_.html
And most likely the combo was "invented" by Levis' Hot Dogs (R.I.P.) which was on south street, and opened in 1895:
Hot Dog of the Week Art Prints for Sale
The Italian is definitely going to happen eventually. But I have to get myself to NJ to try one first.
Any suggestions on where to find a good one in South Jersey, or not too far from Philly?
Hot Dog of the Week Art Prints for Sale
Thanks for the kudos & suggestions.. they're all going on the list!
Hot Dog of the Week: 24-Hour Dog
edritch-
sounds great. 7-11 hot dogs in thailand are also a whole different story, check it out-
Weekend Cook and Tell: Vintage Recipe Redux
My mom believed( a head of her time) that pleasing us kids was fun. Some of the dishes she would make for us were clever, cute, and tasty for a kid. I quess my father was okay with them, she babied him ,too, most of the time. She used to make tug boats(mashed potato's with weiners cut in half and stuck in the potatoes. She made us chipped beef, with white sauce on cute little toast triangles, every form of jello known to mankind, and we always had a desert. She was actually a fabulous cook and had great stories, from her farmgirl days. Since, she passed on, I have enjoyed reminiscing with all her old recipes and I love cooking them still to this day. I love retro food and even ordered my everyday cooking book from e-bay so I could get one like she had in the 60's. My favorite dishes are Country Captain Chicken(not the modern version but the one with roasted slivered almonds and currants, and Hamburger Cheesebake, fabulous dishes. Old but the "BEST". coco
Weekend Cook and Tell: Vintage Recipe Redux
I've just started a series on my blog for 50s/60s recipe makeovers! It's a brand new blog and my recipe is in honor of the blog name. Please let me know what you think!
Here's my Peas and Carrots
Weekend Cook and Tell: Vintage Recipe Redux
I blogged about a retro cookbook and recipe at http://thekitchwitch.blogspot.com/2009/08/white-trash-motherlode-shipwreck.html
Weekend Cook and Tell: Vintage Recipe Redux
We're making a ton of sushi tonight (which is decidedly not retro), but we are using hearts of palm in one of the rolls, which is in a salad that Don orders in one of the season 2 episodes.
@MMinNYC: Sadly, my mother still sometimes makes the Jello molds with lemon and carrot in them for showers--I've never dared to taste one because they gross me out.
Weekend Cook and Tell: Vintage Recipe Redux
I love vintage cookbooks also. I made a salad from a 1967 church cookbook. I thought it was one of the more "normal" among the congealed salads and aspics, but I really disliked the addition of the Durkee Sauce, which I had never used before. Maybe I should have tried the one with lime jello, pickle relish, canned peach slices, and celery!
I blogged about my salad at http://sagetrifle.blogspot.com/2009/11/cook-and-tell-vintage-recipe-redux.html
Weekend Cook and Tell: Vintage Recipe Redux
I just made this lentil soup: http://thebarefootkitchenwitch.typepad.com/the_barefoot_kitchen_witc/2008/03/a-mess-of-potta.html. (btw, that is not my blog.)
It's from a 1975 cookbook and calls for 3/4 of a cup of milk powder, which I had on hand because of a pancake recipe I love. My husband and I loved the soup. There's just something about a cocktail of corn syrup solids, sodium saseinate, dipotassium phosphate, and propylene glycol monosterate that just hits the spot. Sometimes.
Weekend Cook and Tell: Vintage Recipe Redux
I have a real weakness for vintage cookbooks, the good, the bad, and the ugly. the 2 scariest things I have found are a lemon jello salad with sauerkraut and black olives in it and a "mock pineapple" made out of liverwurst then covered in cheez whiz. Luckily, both have photographs.
Weekend Cook and Tell: Vintage Recipe Redux
JAMON con PIÑA... Baked Ham wth Pineapple - I am sure I can make an awesome vegetarian version with the right products. let's see how the weekend results fare...
Hot Dog of the Week: 24th & Passyunk Truck
A bun can make a huge difference in a hot dog, and some fresh bakery bread sounds awesome.
Did you know that if you continue down Passyunk to Pat's that they serve a pretty good dog too?
Check it out at dogsontheroad.blogspot.com
Weekend Cook and Tell: Vintage Recipe Redux
In descending order - good stuff first
French Onion Soup - I love this stuff and I do make a few batches every winter. I'm going to make it for Sunday night.
NYers will remember this - Ebinger's blackout cake - I've made the recipes and they're not quite the same, though great on their own
Sish Kebab
Sukiyaki - remember the song?
Tuna Surprise
Surf & Turf - on the menu of every self-respecting restaurant
Lobster thermador (see above)
Coquilles St. Jacques (see above)
Paella (see above - a must for seafood restaurants)
Green bean casserole from the French's fried onion can.
Tuna noodle casserole
Nesslerode pie (for the holidays) - usually from bakeries.
Cornucopias of salami stuffed with cream cheese or Velveta for an appetizer
Aspics
And nightmare inducing memories:
Waldorf Salad (with marshmallows)
Duck a la orange (my aunt's specialty)
The thought of Jello fruit casserole has my stomach turning... My mother once made this for dessert and served sangria with it.....
The 10 Worst Food Trends? Really?
Funny, I make cheesecake pops when I have a chunk of cheesecake that's too big to toss but too small to serve on its own. First I shove a plastic spoon into a big chunk of cheesecake, then dunk it in melted chocolate, then put it in the freezer. I served a tray of these things and all I heard were moans of pleasure. (My cheesecake is made from scratch. I've seen Shamdra Lee do this where she murders a frozen cheesecake with a scoop, winding up with a cheesecake carcass.)
Re: Soup Sips - do you mean in small cups? That does seem rather silly. I like to serve "dessert bites" on Chinese porcelain spoons. Even if you have 2 it's not like wolfing down an entire dessert - but you get to have a tasty sweet in small measure.
The 10 Worst Food Trends? Really?
So can someone do a list of the 10 worst catering trends? #1 Everything as a lolly pop. I believe David Burke started this with his cheese cake lollly pops.
When are we going to find a replacement for soup sips?
The 10 Worst Food Trends? Really?
candidly, i quite agree with most of the list. i appreciate the "response" you offer here (but generally don't agree with you). many foodies i know have been grumbling about the "trends" identified in the Chicago Tribune piece for some time.... there is a lot of pretension and indulgence in the food world and i think it is a good thing for a provocative commentator to offer a "reality check" from time to time....
and you reference the Tribune piece as the "bashing of supposed elites"... "supposed"???? excuse me? who else but "elites" can afford $40 "bistro" entrees and most of the restaurants that feature "foam" and "molecular gastronomy"?
The 10 Worst Food Trends? Really?
I agree wholeheartedly with the critique of "foam." WTF???? I ordered only one dish in my life that had "foam" on it, and it looked like the chef (or maybe the waitperson) spat on my dish. It was hideous. I hope this trend dies as quickly as "vanilla lobster."
Chef as Media Whore - and who did they throw up as the photo? Rocco DiSpirito. This dude was a great cook and that ONE BLUNDER he committed called "The Restaurant" cost him about 5 years of productivity. After The Restaurant, I wouldn't pay to watch DiSpirito boil an egg. I'm sorry to say restaurant "reality" shows have not improved much. It's still drama, insults, distractions - with little attention to what the contestant is actually cooking.
Communal tables don't bother me - try getting into Joe's Shanghai in Chinatown at high lunch hour and see if you don't relent and sit at a communal table.
I think "knee-jerk" reviews are only a small problem, compared to a) inflatedly positive reviews written by the restaurant owner's brother-in-law and b) exaggeratedly horrible reviews written by someone who couldn't get a timely reservation - or worse - someone who has NEVER dined at the establishment whose food he or she is reviewing.
LBNL, the first category "onion blossoms," and the "proudly obnoxious" categories could be combined. It's all about vulgar amounts of fat and calories - and pokes fun at gluttons who go in for this sort of thing.
The 10 Worst Food Trends? Really?
I completely agree with number 9 and 4 - Molecular Gastronomy and Foam! I went to wd-50 for a friend's birthday celebration about a year ago and it was a truly horrifying experience. I ordered the foie gras "gravel" (essentially foie gras that was freeze dried and then shattered with a hammer) and a fish dish and shared a dessert with the table. All of the dishes were too tiny for a proper meal and all covered in or accompanied with foam, I went home with a horrible stomach ache. My boyfriend and I both rolled on the bed feeling the pain of eating dishes of science experiments. I wanted to like wd-50 but I am sorry to say I can't and I won't.
The 10 Worst Food Trends? Really?
BangieB, you're totally right about that. Isn't it sad that the poorer, working classes of our country are forced to subsist on such unhealthy food because of cost. Fresh, whole food should be available to everyone at a price which makes it reasonable. But that whopper is still disgusting.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
i thought i couldn't like mike isabella any less, and then he claimed to have never seen seinfeld. unacceptable.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
Eli's comment about Star Wars shows what an imbecile he is. The only important thing she's ever done? Uh, jackass...ever hear of The Professional? Tool...
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
What I thought was ludicrous was the fact that the quickfire was judged based on the fact that Kevin happened to have the Sopranos (Italian food) and the fact that Paul Bartolotta himself cooks and enjoys Italian food. Just because that's his preference should not have swayed the way he judged this competition; that is not being a fair and impartial judge!
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
Ummmmm, when that chick made that comment about pebbles boyfriend being bam bam and being "big and strong" and "carrying her around by the hair" I melted like putty I am in love with her.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
Kevin Gillespie and Yukon Cornelius
so creepy!
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
What drove me nuts was that they criticized a couple of people for not having any protein or heft to their dishes, when even Kevin's (which, by the way, looked absolutely delicious) didn't contain anything other than vegetables. No protein, no starch. I love vegetarian food, but these were all side dishes.
Were there additional constraints that got edited out or something? I feel confused and unsatisfied, like when I haven't eaten enough at lunch.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
If Portman is that vehement in her beliefs, then why on Earth did she agree to go on Top Chef? It's often one big celebration of meat (the recent Pig and Pinot episode comes to mind), so I don't see how endorsing the show equates to her backing her principles. Regardless, I too was tremendously annoyed that Mike I. went home. I'm pretty sure that Robin is this season's Lisa, kept on just to create drama.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
Not a big Mike Isabella fan but that he went home before Robin is insane. I am sure that Robin is a lovely person in real life but she is so far out of her element here that it's frustrating to watch.
I think one of Mike's biggest mistakes was to keep referring to his leeks as "protein". I totally understand what he was trying to do but he should have changed direction the minute he realized that his leeks were not working.
I cannot believe that only one chef used grains. .. polenta, farro, couscous, etc. would have been wonderful to see. I think they just had one sharp focus and when that changed, they all just lost it.
Really disappointed with what every one made. . .seemed like amateur hour. Except for Kevin. . except that his plate was brown on brown with dark green.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 10
I can't tell if she's expressing a personal opinion or paraphrasing Foer. In any case, she should not have brought up rape.
But can we please not turn a book review by an actress into an excuse to bash vegetarians?
Recent Posts
Hot Dog of the Week: Pastrami Dog
Posted by Hawk Krall, November 20, 2009 at 3:30 PM
Hot Dog of the Week: Danish Hot Dog
Posted by Hawk Krall, November 13, 2009 at 1:30 PM
Hot Dog of the Week: 24th & Passyunk Truck
Posted by Hawk Krall, November 6, 2009 at 2:45 PM
Hot Dog Of The Week: Texas Tommy
Posted by Hawk Krall, October 30, 2009 at 1:15 PM
Hot Dog of the Week: Philly Dirty Water Dog
Posted by Hawk Krall, October 23, 2009 at 1:45 PM
Hot Dog of the Week: Chicago Dog
Posted by Hawk Krall, October 16, 2009 at 2:00 PM
Hot Dog Of The Week: Detroit Coneys
Posted by Hawk Krall, October 9, 2009 at 1:45 PM
Hot Dog Of The Week: Seattle Style
Posted by Hawk Krall, October 2, 2009 at 1:40 PM
Hot Dog of the Week: Half-Smoke
Posted by Hawk Krall, September 25, 2009 at 3:50 PM
Hot Dog of the Week: Charlie's Pool Room
Posted by Hawk Krall, September 18, 2009 at 12:45 PM
Hot Dog of the Week: Beer Marinated Chili Dog
Posted by Hawk Krall, September 4, 2009 at 2:00 PM
Hot Dog of the Week: Depression Dog
Posted by Hawk Krall, August 28, 2009 at 12:45 PM
Hot Dog Of The Week: New York City's Papaya Dog
Posted by Hawk Krall, August 21, 2009 at 12:45 PM
Dirty Frank's Hot Dog Palace in Columbus, Ohio
Posted by Hawk Krall, July 24, 2009 at 12:45 PM
Recent Favorites
Boston Speed Dog: A Rite of Passage
Posted by BostonZest, November 2, 2009 at 2:25 PM
Standing Room Only: Iyanzé Truck
Posted by Nick Kindelsperger, October 26, 2009 at 10:45 AM
White Mana in Jersey City Celebrating 70 Years with Free T-Shirts, 15-cent Burgers
Posted by Adam Kuban, October 23, 2009 at 1:00 PM
Hot Dog of the Week: Half-Smoke
Posted by Hawk Krall, September 25, 2009 at 3:50 PM
The AHT Guide to Hamburger and Cheeseburger Styles
Posted by Adam Kuban, September 18, 2009 at 9:55 AM
Standing Room Only: Uncle John's Barbecue
Posted by Nick Kindelsperger, August 31, 2009 at 10:00 AM
Summer of (Hot Dog) Love: Bark Hot Dogs
Posted by Caroline Russock, August 18, 2009 at 1:00 PM
Hamburger America: Taylor's Maid-Rite in Marshalltown, Iowa
Posted by Hamburger America, August 14, 2009 at 11:15 AM
White Rose System in Roselle, New Jersey: The Taste of Classic
Posted by Nick Solares, August 11, 2009 at 9:55 AM
Standing Room Only: Italian Beef at Chickie's
Posted by Nick Kindelsperger, July 16, 2009 at 10:30 AM
Zummo’s Café in Scranton, Pennsylvania
Posted by BrianYarvin, June 24, 2009 at 2:45 PM
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About Hawk Krall
Website: http://drawingforfood.blogspot.com
Location: Philadelphia
About: illustrator / food blogger / line cook
Favorite foods: creamed chipped beef on toast, hot dogs, tongue tacos, anything cooked over a campfire
Last bite on earth:

@hdl-
The top photos and bottom left are actually the hot sausage. The hot dog (bottom photo on the right side) was skinless. Don't know if it was all beef but it definitely wasn't the d&w natural casing dog.
@Albert
Yeah this a great area in general for some non-tourist Philly eating.