A Coney Island Hot Dog (or Coney Dog or Coney ) is a hot dog in bread with a savory meat sauce and sometimes other toppings. It is often offered as part of the Greek menu and classic American diner dishes and often at Coney Island restaurants. This is largely a phenomenon associated with immigration from Greece and Macedonia to the United States in the early 20th century.
Video Coney Island hot dog
Origin
"Almost all" variations of Coney Island developed, apparently independently, by Greek or Macedonian immigrants in the early 1900s, many escaped from the Balkan wars, which entered the US through Ellis Island in New York City. Family stories about food development often include anecdotes about a visit to Coney Island.
In 1913, the Coney Island Chamber of Commerce in New York had banned the use of the term "hot dog" at restaurant signs on Coney Island, an act that was fueled by concerns about visitors who used the term literally and assuming there was dog meat in the sausage. Due to this action by the Chamber of Commerce, immigrants passing through the area do not know sausages in bun by American hot dog "hot dog". Instead, the handheld food will be known by immigrants as "coney island."
Maps Coney Island hot dog
Local and regional varieties
Indiana
Ft. Wayne's Famous Coney Island The Wiener Stand was opened in 1914 by three unknown Macedonian immigrants. Vasil Eschoff, another Macedonian immigrant, bought flowers from one of the original owners in 1916. The descendants of Eschoff have been operating the restaurant ever since. The Coney Island in Fort Wayne is described as a small, pink fat hot dog with a "spicy sweet" coney sauce on soft bread. However, the beef-based coney sauce in Ft. Wayne's Famous Coney Island Wiener Stand has the flavor and consistency of a light savory pork sausage, which reflects Macedonian heritage. This little hot dog is roasted over the flattop, placed in a steamed bun, yellow mustard is applied, then a few teaspoons of spicy chilli sauce are added which is then covered with chopped yellow onion.
Michigan
Jane and Michael Stern, writing in 500 Things to Eat Before It's Too Late notice that "there's only one place to start [to define the Coney Islands], and that's Detroit, there's no place for them to be more intense." James Schmidt, in a debate at the 2018 National Qualified Food Summit, noted that "Detroit is identical to the Coney Dog: you can not have one without the other."
The Coney Island, developed in Michigan, is a German-style beef or beef and German-style Wiener WÃÆ'¼rstchen (sausage) German, with beef sauce, one or two yellow mustard lines and onions cut or chopped. Varieties are fixtures in Flint, Detroit, Jackson, Kalamazoo, and southeast Michigan. This style originated in the early 20th century, with competing claims from America and Lafayette Coney Islands (1917) in Detroit, and Todoroff's Original Coney Island (1914) in Jackson. The longest continuously operated Coney Island (in the same location) is in Kalamazoo (1915).
Detroit Style
In Detroit historically many Greek and Macedonian immigrants operate the Coney islands, or restaurants that serve Detroit Coney dogs. In 2012 many Albanians started to operate it as well. The Greeks founded Onassis Coney Island, which had been closed. Greek immigrants formed the chain of Coney Koney Island, Coney Island Leo, and National Coney Island during the 1960s and early 1970s. The three chains sell some Greek food with Coney's dog. The National has most of its restaurants on the east side of town, and Kerby and Leo have many of their restaurants on the west side of the Detroit area.
Flint style
The Flint style is characterized by dried hot dog toppings made with beef bases, which are planted with the consistency of fine beef. Some assert that to be "authentic" Flint coney, hot dogs must be Koegel coney and sauce by Angelo, which opened in 1949. However, the sauce was originally developed by a Macedonian in 1924, Simion P. (Sam) Brayan, for a restaurant Flint's Original Coney Island . Brayan is the person contracted with the Koegel Meat Company to make the coney they still make today, as well as the contract with Abbott Meat to provide a fine base of roast beef sauce. Abbott still made the base of the 1924 Brayan sauce available for the restaurant through the Koegel Meat Company. The restaurants then add chopped onion on cow fat, along with mixed spices and other ingredients, to the bottom of Abbott sauce to make their sauce.
Popular folklore perpetuates the myth that Flint cone sauce recipe containing ground beef and hot dogs is the "original" Flint Coney sauce recipe. Variations on this story include one of the storyteller relatives who know or work with a former Flint's Original owner and receive a recipe from them, or that Flint's Original owner's wife allows the publication of prescriptions in the Flint Journal after his death. Ron Krueger, an old food writer from the Flint Journal, puts it into a collection of prescriptions from newspapers but without quoted sources, unlike other recipes in the collection. When asked about this, Mr. Krueger replied, "The recipe appeared in The Journal several times over the years. [I do not] think I've seen it in the context of a story or have seen attribution.That always includes the word 'original' in the title, but anyone who knows something knows the opposite. "Regarding the myth of both Brayan's wives who later allowed the publication of the recipe, Velicia Brayan died in 1976, while Simion Brayan lived to the age of 100 and died in 1990. The true source of this recipe seems is the previous Flint Journal Food. Editor, Joy Gallagher, who entered the recipe in his column on May 23, 1978. In that column he stated that he had put the recipe in an earlier column. The source is "a woman who says she is the wife of a chef on the original Coney Island, and that she copied the recipe from her personal recipe book." Gallagher states "I trust him". However, Gallagher also wrote, "I make no claim whatsoever". In the same column he also incorporated a second recipe using a cow liver, which he wrote "came to me recently from a reader who swears that it is the sauce served at Angelo's." Folklore has mixed the supposed sources of the two recipes in this column from Gallagher, with people claiming hot dog ground recipes reported to have originated from Angelo. In his column published in the Flint Journal on April 18, 1995, Food Editor Ron Krueger reported that he received a Gallagher hot dog recipe directly to co-owner Tom V. Branoff, who refuted the line-by-line recipe. Column pre-1978 Gallagher is still being studied.
Jackson Style
Jackson style uses a sprinkling of beef or beef, onions, and spices. The sauce is traditionally a thick sauce, be it beef or beef used. This meat sauce is smeared on quality hot dogs in steamed buns and then given onions or diced and mustard slices. The Todoroffs restaurant were some of the early locations for Jackson coneys starting in 1914. However, the location is now closed. The company currently produces and distributes their cone sauce for retail purchase at other supermarkets or restaurants. There are several other coney restaurants in the area, especially Jackson Coney Island and Virginia Coney Island, both located on East Michigan Avenue in front of the train station near where the original Todoroff restaurant is located. These restaurants all use a mixture of onions and spices similar to Todoroff's but use beef liver instead of beef for coney sauce. Jackson style is late for the use of beef in sauce, using beef before changing to beef heart in the early 1940s. Jackson is very serious about their business. Every year Jackson Magazine or Jackson Citizen Patriot has the best coney contest selected by residents for all the restaurants in the area.
Kalamazoo style
Coney Island Kalamazoo was founded in 1915, and is the longest-running Coney Island in the state. Their coney island consists of toppings made from their own recipes served in Frankfurter Without Koegel Skin. Koegel's was not established until 1916, and it is not known which Kalamazoo Coney Island hot dogs were used prior to the development of Skinless Frankfurter.
Supplier
The following Meatpackers provide Coney and European-style Frankfurter WÃÆ'¼rstel (Vienna sausage) to restaurants and consumers in Michigan:
- Meat Duck/Alexander & amp; Hornung
- Dearborn Sausage/National Brand
- Koegel Meat Company
- Winter Sausage
Many Coney Island restaurants make their own sauces from scratch. However, various sauce styles are also available from the following meatpackers:
- Abbott Meat: Flint Style
- Dearborn Sausage/National Brand: Detroit Style (Coney Island Hot Dog Chile Sauce)
- Detroit Chili Company (owned by American Coney Island): Detroit Style
- Koegel Meat Company: Detroit (Koegel Chilli Sauce Hot Dog) & amp; Flint style (sourced from Abbott Meat)
- Todoroff Food: Jackson Style
Minnesota
Greek Immigrant Gus Saites opened his Coney Island Originally in Duluth in 1921. The hot dogs used were Vienna Beef from Chicago, topped with a restaurant coney sauce, with a choice of mustard, onion, and with a small cost, cheese. Superior Street location also offers chilli as topping. The decor includes a copy of their 1959 menu showing coney islands 25 cents each.
North Dakota
In Grand Forks, North Dakota, three Red Pepper taco chain locations (including one in Fargo, North Dakota) offer their Coney Dogg (spelled with two g). Hot dogs are relatively large at 4.0 ounces (110 g). It is topped with a beef-based topping known as "mexi meat" which, unlike most coney island toppings, is a thick and rather sweet Mexican chili. This then finishes with a pile of finely chopped Colby cheeses.
Ohio
In Cincinnati, "coney" is a hot dog with a Cincinnati chili, usually with mustard and chopped onions. A "cheese coney" adds the final topping of grated cheddar cheese. This dish was developed by Macedonian Tom and John Kardjieff immigrants, founder of Chilean Empress, in 1922. Topping coney is also used as a topping for spaghetti, a dish called "two way" or chili spaghetti. In 2013 there are more than 250 "panti panti" in Cincinnati serving coneys. The two largest chains today are the Chilean Skyline and the Chilean Gold Star. Arguably the most famous is Camp Washington Chile, called by Jane and Michael Stern as their primary choice in Cincinnati.
Tony Packo's Cafe in Toledo, OH presents their own coney dog ​​style, "Hungarian dog." It became famous on the MASH television show. It's actually not made with hot dogs, but half of the Hungarian sausage.
Oklahoma
Coneys is on restaurant menus throughout Tulsa and originally created there by Greek immigrants. Jane and Michael Stern wrote that "Oklahoma is very rich in classical coneys" and calls Coney I-Lander, writing that they "perfectly provide the cheap-eyed ecstasy that is Coney's soul." Oklahoma coneys is a small hot dog on a steamed bun with a spicy dark chilli sauce, an onion, and an optional cheese and spicy sauce.
Texas
James Coney Island operates a number of locations in the Houston, Texas area. The company was founded in 1923 by two Greek immigrant brothers, James and Tom Papadakis; the first is the company's namesake. The Grand Prairie City of the Dallas-Fort Worth Metroplex also has a Michigan-style Coney Island restaurant, D-Town Coney Island, which serves Detroit and Flint-style conventions.
See also
- Hot Michigan dog
- Coney Island, a kind of restaurant
- Coney Island Amusement Park
- Coney Island, New York
- James Coney Island, a chain of restaurants in Houston
- The New York Wiener System, a similar dish with Greek-immigrant roots
List
- Western Central American Cuisine
- Hot dog list
- List of USA regional dishes
References
Source
- Yung, Katherine and Joe Grimm. Coney Detroit . Wayne State University Press, 2012. ISBNÃ, 081433718X, 9780814337189.
Further reading
- Christoff, Chris. "Hot Coney Island Dog in Detroit Can Be Eaten For Town" (Archive). Bloomberg . April 1, 2014.
External links
Source of the article : Wikipedia
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