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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

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

Around 2002, I used to get those all the time after concerts at a hot dog (ho dogs because the t was missing) stand in front of the Showbox. I never had it with cabbage but cream cheese, bbq sauce and grilled onions. Yummy!

The Windmill was a stop on last year's Annual New Jersey Hot Dog Tour. They serve a long 1/4 lb natural casing Sabrett beef/pork dog that is prepared on a hot griddle. A very good dog; similar to Max's about a mile down the road in Long Branch. Do it yourself fixings bar with basic hot dog toppings. Chili is extra. Their chili took 2nd place in the comprehensive Star Ledger Hot Dog Tasting in 2006. 87 hot dog establishments were reviewed.

I don't know if anyone has suggested it, but you guys should really do Windmill hotdogs in Long Branch, NJ. They are by far the best tasting hot dog I know of.

A marinade based on red wine might be good. The buttermilk gives them the Southern Fried breading, so you'll have to do something else for breading. I don't think that a tempura-style batter would work, maybe egg and matzo breading. Mmmm, that sounds good. Next time I make these, I think that's what I'm going to do.

Unfortunately, some of the kids have very squeamish mothers who rather vociferously pronounce anything they don't consider 'normal' as 'icky.' It's too bad, really. But then again, it meant more gizzards for me.

After two and a half hours deep frying all the food last night, I'm about to start draining, filtering and cleaning the deep fryer.

The kids loved the chicken strips and fries-- there were several exclaimations of "these are the best fries I ever had!" A couple of the kids even were adventurous enough to try the gizzards. There eyes got big as they learned that gizzards are delicious. None of the kids tried my remoulade, though.

My eyeballing the amounts of flour were way off-- I think I used close to four cups of flour.

Doug1 - yeah, I read about the Robuchon method for fries years ago in one of Steingarten's articles. I tried it and loved it. However, I usually reserve my fresh duck fat for confit and use the scraps for pan-frying duck fat fries, which also works well if you start with fries from the store that have already been par-fried.

MarvinDog, you're making grits and collards to go along with those gizzards, right? :)

There's no such thing as a bad gizzard and variety is the spice of life so I'll take both kinds and toss in some spicy curried or mexican style ones to boot.
No fear of frying with me.
You ought to spread the word about the the recent discovery of deep fying french fries starting with cold potatoes, covered with cold oil, put on a high burner and 30 minutes later the most perfect french fries this side of France...or even Belgium. AND...30 % less oil on the surface; turns out the explosive frying was what cause the surface to become ruff enuff to give the oil something to soak into...and the oil stays below 280 degrees so it's not all oxydized and burned...I've used one batch 7 times with it still looking beautifully light and smelling like fresh french fries...awesomed!

Finally. Offal is cool. I have been eating offal since I was a baby. We did not have a lot of money (11 in our family)so chicken backs, chicken necks, gizzards, chicken livers, neckbones, hamhocks, pigs feet, chits, maws, and any other throwaways from any animal or bird were made into meals. My gizzard stew was and is requested by family and friends who understand what it's like to use whatever is available. I also fry gizzards but stew them first same as here. I soak (notice I did not say marinate) the gizzards in buttermilk then stew them. Anybody got any new recipes for gizzards? Long live the offal.

Last night, my wife informed me that we'll be having several nephews (tween and early teen) in the house this weekend, and that I will be pulling out the deep-fryer and making fries and chicken strips Friday night.

I played the, "I don't know if I'm up for all of that," as my deep-fryer is a large commercial unit that holds a gallon and a half of oil, and is a pain to drain and filter the oil. However, I am normally up for it as the results are very much worth it.

She was surprised at my feigned reluctance. I said, "well, I suppose I could do that if I get to make myself something special while the fryer's out."

So, I'm making fries, chicken strips and gizzards Friday night. Woo Hoo!

Here are my recipies (not that there's anything really special here):

Chicken strips
6 chicken breasts (or one per person), cut into strips and dried well.
Flour, seasoned with salt, ground black pepper and cayenne. I eyeball it all, but ap. measurements are 2c flour, 1t salt, 1 1/2 t pepper and 1/2 t cayenne, mixed in a shallow bowl
Heat fryer to 350F
Dip chicken strips one at a time into buttermilk and then into seasoned flour mixture, repeat once (very important).
Fry strips 6-8 at a time until golden and floating. Drain. Eat.

Gizzards
I'll soak these for ap. 8 hours in buttermilk and then cook as strips.

Fries
6 Russett Potatoes (or one per person)
Heat deep fryer to 300F
Wash potatoes and cut them one at a time into 1/2 inch fries, leaving the skin on. I use a mandoline to cut my fries, but a knife will work almost as well.
Fry each potato as soon as it's cut for 4 minutes. Drain
Bring fryer to 360F
Cook fries in batches for 3 minutes. Drain and sprinkle with sea salt while still wet.

Remoulade
Mayo (I make my own), cumin, cayenne, maybe some fresh rosemary from my garden, maybe a little more mustard. I'll have to see what my mood is when I make it.

I'll start with the first cooking of the fries, then I'll do the chicken, which'll go into my warming drawer, followed by the final fry of the fries, which'll be scarfed pretty much as soon as they're almost cool enough to handle.

Grace, I would've written that gizzards are "holy delicious," like food of the gods. I'd have a helluva hard time if I was forced to choose between chicken livers or gizzards, though.