What's that hot dog serving on that silver platter? If you're a fellow hot dog, the answer may upset you.
It's tough to identify the point where you've dressed up a hot dog so much, it ceases to be a hot dog, but I'm guessing confit pushes it over the line. Such is the case with the $8 TurDoggin at Franks 'N' Dawgs in Chicago. An homage to the famous TurDucken, which is a chicken stuffed inside of a duck stuffed inside of a turkey, the TurDoggin is: a turkey-date sausage, crispy duck confit, herb garlic aioli, pickled relish and pickled carrots. Like I said, not really a hot dog anymore, but no one was complaining.
Mike: This is the only possible way to enjoy Carrot Top.
Ian: I know, the TurDoggin is really something. You've got to have confidence in your sandwich to give it a name that starts with "t-u-r-d."
Robert has a borderline religious experience.
Peter: I can only spend $8 on a hot dog if I know that deep in its heart, it's enjoying being eaten.
Ian: A hot dog should only be eight dollars if it comes with a side of six dollars.
You designate which table is yours by choosing a celebrity. We chose our favorite non-hot-dogg Dogg.
Mike: Do you think this could replace Thanksgiving? It's got a lot of the components, in a handy, easy to eat form.
Peter: There's another advantage to having TurDucken in sausage form. The way the birds are laid out in the original is distressing.
Robert: To the duck especially.
We moved on to eat the "Sweet Home Chicago," a dessert hot dog. It was a French Toast bun, chocolate ice cream, kiwi, strawberry, and freeze-dried mango.
Mike: This is not a bad idea, dessert encased in breakfast.
Robert: It's just nice to be able to pick up my dessert.
Ian: This could have saved me a lot of frostbite, knowing there was a better way to hold my ice cream.
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