Quote of the Day

Hank - I think 73 hours is the traditional amount of time that a hot dog stays on those rollers at convenience stores.

Phil Lees, 4.30.09, in response to Hank's question on why Hock decided to sous-vide the hot dog for 73 hours

You see it's all about distilling the true essence of highly processed industrial meats in order to bring you a heightened culinary experience.

To begin with the chef must ask himself, "what is a hotdog?"

It's about knowing

Second, he must seek to understand the key elements of a hotdog

Third, he must respect the essential elements of the hotdog

Only then can one truly become the hotdog master


    The true path to becoming a hot dog master is instinct.

    One must become the hot dog.


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