Sausage Condiments was Re: [Sca-cooks] Alexa sent you the Dancin' Doughboy!

[Susan Fox]

You very nearly do.  One of the Nathans is in the Fairfax district of LA
[quelle surprise] but the other is in the Valencia Town Center mall.  I'm
not sure why there, I am not aware of a great population of NYC expats in
that area but you never know.  Practically a straight shot down the 14
freeway and Hot Dog Heaven.  They¹ve even got the crinkly fries and the
plastic pitchforks to eat them with so you don't get ketchup on your hands,
like I like.

I'm not sure about the likelihood of Nathans succeeding in Dun Or-land.  A
always associated Nathans with city folk, particularly New York City folk,
but might it appeal to military families from the east coast?  You know me,
always thinking "marketing."

Best, Selene


On 12/24/05 12:05 PM, "Fairy Tale Designs" <avrealtor at prodigy.net> wrote:

> Nathan's in LA? Where? My parents are also from
> Brooklyn (I was born there, but well I left before I
> was 1 year old) I looked at their site, didn't find
> any locations listed.  My mom and dad would be so
> happy :) 
> 
> I did see franchise oppurtunities though... hmm,
> wonder if we could support one up here.
> 
> -Muirath 
> 
> --- Susan Fox <selene at earthlink.net> wrote:
> 
>>> 
>>> Adamantius
>>> 
>>> *NB: the nasty red onion goop is a New York staple
>> for hot dogs sold
>>> from streetcorner pushcarts -- it is basically an
>> onion chutney of
>>> thin consistency, served hot, containing cooked,
>> shredded onions,
>>> some kind of sugar, vinegar, spices and either a
>> tomato product or
>>> paprika, depending on who you talk to, to make it
>> sort of orangey-red.
>>> 
>> 
>> Something not obtainable in any fashion on the west
>> coast, even at the rare
>> hotdog pushcarts or the two Nathans in LA County.
>> My Brooklynese father was
>> jonesing for it last year so I found a recipe that
>> satisfied his craving.
>> Yes, you can find =everything= on the internet.
>> 
>> 
>> 1     tablespoon canola oil
>> 4     cups thinly sliced onions
>> 3     teaspoons minced fresh garlic
>> 1     tablespoon flour
>> 8     ounces red tomato sauce, smooth not chunky
>> 8     ounces water
>> 2     tablespoons corn syrup
>> 3     teaspoons vinegar
>> 2     bay leaves
>> 1/2     teaspoon dry mustard
>> 1/8     teaspoon cayenne pepper
>> 1     dash ground cloves
>> 
>> 1.  Saute the onions and the garlic in oil,
>> simmering, about 15 to 20
>> minutes, until tender, not brown.
>> 2.    Add the flour and stir and cook at least one
>> minute.
>> 3.    Add remaining ingredients, cover and simmer 50
>> minutes.
>> 4.    If it's getting too thick, add a touch more
>> water.
>> 5.    Remove bay leaves.
>> 6.    Serve on those next bbq hot dogs, with another
>> slather of mustard on
>> top.
>> 
>> Sorry Master A, Bon Appetit everyone else,
>> Selene Colfox
>>