Inspired by the awesomeness of the South Korean street food French fry-coated hot dog on a stick and subsequent recipe, Bangkok-based photographer Austin Bush and Hock of food blog Stomach On Legs created a "modern" version: sous-vide potato confit with panko crust and hot dog foam. The ingredients weren't fancy (hot dogs sourced from 7-11, potatoes confited in Crisco), but the preparation was. They used the liquid from the sous-vided hot dogs to make hot dog-flavored foam which, with a dab of ketchup, accompanied the deep fried panko-crusted potato log.
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