The Proper Way to Eat a Hot Dog

martinedoucet/iStock via Getty Images
martinedoucet/iStock via Getty Images

Attention America: you're probably eating hot dogs the wrong way, which is pretty embarrassing when you consider how much you love them.

The National Hot Dog and Sausage Council, a part of the American Meat Institute, has an official etiquette guide for hot dog-eating, in order to do the summer staple justice. Surprisingly, many of the rules are intended to prevent people from getting too fancy with their franks.

How to plate your hot dog

No need for fancy garnishes—keep the presentation simple. Sticking with the laid-back theme, be sure to only use plain buns or those with poppy or sesame seeds. Even if they're your favorite, the council's website says "sun-dried tomato buns or basil buns are considered gauche with franks," so you might want to stay away.

How to Dress your hot dog

Dressing your hot dog is also a bigger deal than you might think. First, there's an order to follow. Wet condiments (mustard or chili, for example) go on first, followed by chunky ingredients—if you're putting onions or sauerkraut on your hot dog, this is the time to do it. Next comes cheese. Spices, such as pepper or celery salt, come last.

The National Hot Dog and Sausage Council also has rules about ketchup, much to the dismay of Internet commenters. According to the council, no person over the age of 18 should top their hot dog with ketchup, despite the fact that over half of all Americans use the condiment. Former council president Janet Riley (the so-called "Queen of Wien") is shocked by this: "Ketchup’s popularity was the big surprise, considering our etiquette rules—and ketchup’s notable absence from regional hot dog favorites like the Chicago Dog and the New York Dog."

How to serve your hot dog

According to the Council, always use low-maintenance dishes. Paper plates are preferable, but any everyday dish will do. Want to eat your hot dog off fine china? Sorry, that's a faux pas. Finally, if you're serving cocktail wieners, use colored toothpicks instead of plain ones. Cocktail forks are in poor taste, according to Riley.

How to eat your hot dog

Because hot dogs are such casual foods, you should never use a fork and knife. Instead, always use your hands for any hot dog on a bun. While you're at it, make sure you take no more than five bites to finish your frank (although seven is acceptable for foot-longs). Make sure you eat every part of the hot dog, including any leftover parts of the bun.

Finally, make sure your beverage of choice doesn't outshine the food. Wine shouldn't be paired with hot dogs. Instead, opt for beer, soda, lemonade, iced tea … really, anything that doesn't clash with your non-ketchup topping.

How to clean up after your hot dog meal

If you find yourself covered in mustard (or whatever else you put on your hot dog that isn't ketchup), there's also a way to clean up. Use paper napkins to clean your face—cloth napkins are never okay—but make sure that you lick off any condiments that you find on your fingers.

Finally, if you attend a hot dog barbecue, you don't send a thank you note. While a thoughtful gesture, the council notes that it "would not be in keeping with the unpretentious nature of hot dogs."

Want more advice from the council? The National Hot Dog and Sausage Council put together this handy video, featuring the Queen of Wien herself, boasting all the rules, some patriotic music, and a couple great food puns.

This story originally ran in 2015.

The Most Popular Christmas Cookie in Each State

Jen Tepp/iStock via Getty Images
Jen Tepp/iStock via Getty Images

While opinions about peppermint bark, reindeer corn, and other Christmas candies are important enough to warrant a map of their own, we all know that the real crown jewel of any kitchen counter during the holidays is an enormous platter of homemade cookies.

In a festive endeavor to guess which type of cookie is most likely to be on your counter this Christmas, General Mills collected search data from BettyCrocker.com, Pillsbury.com, and Tablespoon.com, and created a map that shows which recipes are clicked most often in each state.

Those universally adored Hershey Kiss-topped peanut butter cookies, known on Betty Crocker’s website as Classic Peanut Butter Blossoms, took the top spot in seven states, including Florida, Pennsylvania, California, Kentucky, Nevada, South Carolina, and Wyoming. And people don’t just love peanut butter in blossom form—Easy Peanut Butter Cookie Cups, Peanut Butter-Chocolate Cookies, and 2-Ingredient PB-Chocolate Truffles also made appearances on the list.

general mills christmas cookies map
General Mills

Peanut butter treats are definitely a popular choice among holiday bakers in general, and cookie decorators are likely responsible for the prevalence of plain old sugar cookies across the nation. Sugar Cookie Cutouts, Easy Spritz Cookies, and Easy Italian Christmas Cookies all offer a deliciously blank slate for your artistic aspirations.

Apart from peanut butter- and plain sugar-based desserts, the rest of the results were pretty scattered. Iowa most often opts for the figure eight-shaped Swedish Kringla, while Michigan loves a good jam-filled Polish Kolaczki. Surprisingly, Hawaii was the only state to choose gingerbread cookies as their seasonal favorite.

If you’re thinking classic chocolate chip cookies are suspiciously absent from this map altogether, you have great dessert-related detective skills: General Mills decided to omit them from the study, since they’re Betty Crocker’s most-searched cookie recipe all year long, and they would’ve dominated in a staggering 22 states.

Whether you’re looking for a new show-stopping cookie recipe or just wondering how your long-standing family traditions compare to others’, you can read more on the study—and see all the recipes in full—here.

[h/t General Mills]

Why Do Fruitcakes Last So Long?

iStock
iStock

Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

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