Gone to the Dogs

Brio, alas, only works from their basic Continental-style recipes, and thus far too “gourmet” for our needs. How can you complain about ingredients that are “too good”?

Just watch me. The best bakery in the country, way better than Brio, Acme Bread Company in Berkeley, makes soft, torpedo shaped buns on which we recently had hot dogs in San Francisco. So it can be done.

The North Coast has killed off local bakeries right and left over the years, and Brio has become the default good bread. Their breads are superb, of course, but far too dense for hot dogs. One alternative might be the wonderful housemade buns and breads of McIntosh Farms. Can we convince them to make buns to fit our franks? If so, we again may come close to replicating The Great New York Hot Dog.

Research continues.

Joseph Byrd admits to a decadent fondness for the foot-long chili dog atSteve’s Coney Islandin Henderson Center. Chastise his inconsistency at eat.your.spinach@gmail.com.

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