If you remember my previous post on hot dog then you might have noticed that how misunderstood it is in other parts of the continent. Well, it is not that ‘misunderstood’ and a recent article show that hot dogs were indeed made of meat by-products in the place of their origin, New York. Though the article tries to anchor people to the highly-calorific food by bringing in the patriotic flavor yet it agrees with the ingredients that went into the hot dog before the federal meat regulations were passed.
In the present context the variety meats are not added, they are made of turkey, chicken, pork, veal and beef; and the vegetarian version has tofu in it. The present day hot dog also contains the same exclamation of Emperor Nero Claudius Caesar’s cook: I have discovered something of great importance’, stuffed the intestines with ground venison, and ground beef mixed with cooked ground wheat and spices then tied them into sections. The article says that these meats even if added are not inedible. Well the term inedible is quite relative. However, Janet Riley, president of the hot dog council and otherwise known as ‘The Queen of Wien’:
Hearts, for instance, are perfectly healthy, perfectly wholesome, but it’s not something we commonly consume as cultures so it’s not something [meat-packers] commonly add. If they are, it would be displayed clearly and prominently on the label.
Hot Dog is quite a common fast food and therefore, it should cater to the present trends instead of being patriotic with meat scrap. Scrapple and Blood Pudding do enough to suffice the addition of meat scrap to ethnic eating. Hot dog’s identity should be transparent enough in its label ‘variety of meats’
