We’ve discussed bun preferences for hamburgers and hot dogs in the past. And we’ve seen some crazy implementations which I think were proposed simply because the inventors wanted to generate chatter for their brands. But now, a fan has come up with something new and refreshing…
Bunnovations abound
Remember the nutty ‘Ramen Noodle hamburger bun’ craze? Lasted all of about 15 seconds. Ditto Mac & Cheese ‘buns’. Remember the expensive but intriguing notion of using Portobello mushroom caps as burger buns? And the slightly longer-lived notion that using lettuce leaves as a cradle or wrap for a burger made the greasy, condiment-loaded treat significantly more healthy? Less nutty but still on the ‘out-there’ side of conventional, there were English Muffin, waffle, doughnut, rice cake, Hash Brown patty, Flatbread and other options.
Dogs, not so much
Hot Dog bun innovations have not been nearly so plentiful, I suspect because Hot Dogs are not such a humongous ‘thing’ as burgers. But there have been some significant milestones along the road to Frankfurtervanna: Witness the classic Corn Dog. And the eternal game-day snack, Pigs in Blankets? How about the Chinese Hot Dog, featuring a conventional Dog rolled in a spiral of puffy pastry (like full-sized Pigs in Blankets )? Taco Dogs have had a longer-than-average lifespan among the oddball dogs, and appear to be headed for ‘classic’ status. Then, there’s the analogue to the Lettuce Burger Bun, using long leaves from Romain Hearts….
But there’s a whole other dimension
I first saw a Pickle Dog in a rundown of the season’s Weirdest Fair Food, a few years back. It came from the Calgary Stampede, and consisted of a really big dill pickle, hollowed out and stuffed with a Hot Dog, battered like a Corn Dog and deep fried. (See end-view photo, top of page). That, I thought, was something I’d try! But I’ve never seen one offered again, and I’ve shied Away from making my own because I’m leery of deep-frying stuff that’s ‘juicy’ inside. I have a phobia about steam explosions. Nuff said. And I just think that hollowing out the pickle would take all the fun out the activity.
Perhaps the ultimate Pickle Dog
Now, Tik Tokker @alexislovespickles, a genuine pickle aficionado, has come up with an updated Pickle Dog which actually uses a pickle as its ‘bun’. (See photo, above left.) No deep frying. No hassle hollowing out the pickle. No battering to fuss with. Bingo!
Some suggested refinements…
I humbly offer a few refinements that would make the updated Pickle Dog an even greater contribution to the Annals of Oddball Foods.
First, Don’t slice the pickle al the way through. Just down to the skin on the bottom, leaving that as a hinge.
Second – and I know this will cause consternation in some and outrage in others – take a sharp spoon and scrape the seeds out of the centre of the pickle halves, to create a cozier nest for the dog. If your dog sticks out the ends of the pickle, carve a little half-moon in each end to match the depth of the pocket.
Third, dry off the pickle inside and out with paper towels before loading in the dog and piling on the toppings. This will help you keep a hold of your creation while making and eating it, and cut down at least a little on the gushing, juicy mess that’s inevitable when you bite into it.
Fourth, wrap the completed Pickle Dog in a piece of parchment paper or waxed paper, to minimize the mess and help hold the whole thing together.
Fifth, add zip and umami to the Pickle Dog by microwaving the pickle for a few seconds – long enough to warm it through – before slicing it and towelling off. Alternatively, after slicing and drying, sizzle it cut-sides down, on a grill pan or griddle or hot cast iron pan, just until the cut faces are tanned and a little crispy and the whole pickle is warmed through.
Sixth, don’t just limit yourself to plain old frankfurters. Try smokies, and red-hots, and spicy sausages (not too big around, or they won’t fit in the pickle/pocket), with all the toppings and condiments you usually add.
Like I said: A whole new dimension!
~ Maggie J.