★·cucumber·lounge·★･ﾟ
The Michigan
Michigans are from Plattsburgh, NY, up in the Adirondacks. I found a fair amount of photos of Michigans online, and it seems like they usually make them with those New-England-type buns and some kind of bright red wieners. We're making do with the crap I had at home, though, because I'm lazy and broke and I really don't want to order hot dog buns online.
Five things I know about the Plattsburgh area off the top of my head right now:
- lake monster
- adirondack chairs
- michigans from new york, based on coney islands from michigan
- tourism?
- basically vermont
The Michigan Sauce
WHAT YOU NEED
- 250g ground beef
- 75g minced yellow onion
- 2 cloves finely minced garlic
- 1/2 tbsp chili powder
- 150ml water
- 1 tbsp tomato paste
- 1/2 tsp white vinegar 5%
- buffalo sauce or similar to taste
- crushed red pepper to taste
- salt (or adobo) and black pepper to taste
- neutral oil
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HOW-TO
- Heat a pot or pan over medium heat and add oil.
- Add the beef and let fry until it's starting to brown. Break it up in tiny pieces.
- Add the onions and garlic, then season to taste with salt and pepper. Let cook until the onion starts to brown.
- Mix in the chili powder and crushed red pepper, then pour in the water, tomato paste, vinegar, and buffalo sauce. Bring to a simmer.
- Let everything cook down. You want the sauce to be nice and thick, not too runny. Give it a taste and adjust the seasoning before you serve it.
The Michigan
WHAT YOU NEED
- 1 hot dog
- 1 hot dog bun (I buttered it before I warmed it up...)
- some michigan sauce
- some finely minced yellow onion
- some american yellow mustard
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HOW-TO
- Cook up your dog how you like it. I'm not sure how they do them in Plattsburgh, but I just brown it in a pan.
- Warm up your bun how you like (toaster oven works great), and get the Michigan sauce nice and hot, too.
- Lay your cooked dog in the bun, then sprinkle the length of it with minced raw onion.
- Top the dog with Michigan sauce and a zig-zag or line or yellow mustard.
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TIPS AND TRICKS
- I found a couple different recipes for Michigan sauce, but a lot of them were kind of lame. They didn't even use fresh garlic and onion. I'm not opposed to garlic or onion powder and I know they both definitely have their places, but I'm not about a gritty powder-seasoned sauce with no actual plants in it. I don't like plant-free food so much.
- In Plattsburgh, you can apparently order your Michigan with the onions on top of the sauce or "buried." They call it "buried," so I absolutely had to make the buried one. "Buried." There's a book about these dogs called "Two With, Buried," but I can't find it anywhere. I want to read that shit so badly, though.