Quote:
Originally Posted by HooverDam
Im 100% with you on the ketchup being a sing, but even a lot of places in Chicago now have ketchup. They usually make the customer apply it themselves, but I guess thats just how it is these days, people love the red icky stuff for some reason.
Im not too much into the technicalities of it all, Johnny's tastes good, so I dig it. Plus they've got fun super outdated late 80s Chicago sports memorabilia on the walls.
|
I'm not questioning it's good'ness, I'm just saying that it's not a Chicago dog, which is a scientific build, which no one has done in Phoenix to my knowledge. Richard Portillo does it right; steamed poppyseed bun, steamed dog, pickle SPEARS, neuclear green relish, mustard, onion bits, tomato WEDGES, celery salt, sport peppers, yum. It's not just about the ingredients when you make a Chicago dog, it's also about the shape of those ingredients.