-"You're Eating
Take 17, marker.
[click]
When you eat a hot dog,
the dog is the star.
How do I know?
Well, they don't make
tuxedos for buns.
But too often the
dog gets dragged down
by sub-par supporting
actors like bad buns
and ego maniacal condiments that
should just be making cameos.
It's time to recast
the classic hot dog.
[music playing]
Do you guys like hot dogs?
Love them.
Mhmm.
I actually love hot dogs.
Do you sometimes have issues
with buns being too dry?
-Yes.
-Yeah.
I guess sometimes the buns
can be a little bit dry.
Does it ever
happen to you where
you put too much
condiment on by accident,
and then you're like, oh no?
Yeah.
I have like a sloppy,
salty hot dog.
So I take my finger.
And I swipe off
the excess mustard.
Don't you wish that
there was a less-gross way
to solve that problem?
-Absolutely.
Yes, I do.
I-- I've been thinking
about that a lot.
I'm here at Bark in Brooklyn
with the owner Josh Sharkey.
Hey, Josh.
Dan, how's it going?
It's going well.
You've got one of your
beautiful Bark dogs here.
I've got the government
issue variety in front of me.
One of the problems I run
into with hot dogs, bad buns.
What can I do?
We use the top
slice bun one here.
So it's-- you know, you
can toast on both sides.
You use-- we use
butter, of course,
because you've got to get
that nice golden color.
Let's look here
at the difference.
Here's your classic
side-sliced bun.
It opens up like this.
Meh, that's fine.
A hot dog will go in there.
But this area is saying, no.
Don't soak me in butter.
This bun has been
top sliced like so.
That exposes these areas
here and here to buttering
and griddle grilling.
And look at the way it looks
when you're all finished.
It's got butter.
It's got moisture.
It's got it all.
Let me show you a
couple other tricks.
Let's say I have the
world's worst bun.
This is the worst bun
that I could find, OK?
One way to deal with that
is through ratio management.
Put the dog in.
And all I'm going to
do right now is smush.
It's a little inelegant.
But what I'm doing
is now I'm reducing
the distance between the
hot dog and my tongue.
And this hot, juicy
hot dog is going
to steam and moisten the bun.
Now look at our
cross section here.
Look at how much
closer you are to dog.
And then look very closely.
Do you see the little
bit of butter glistening
on the inside of the bun?
There's some juices there.
There are juices that
weren't there before.
Give it a shot.
All right.
We'll see here, man.
I'll try it, too.
Well, I'd say you made the
best with-- of a bad situation.
Great.
Let's move on to condiments.
Well, Josh, impressed?
That's one way to put it, yeah.
This is another method
of ratio management.
If you have a bad bun,
slice the bun in thirds.
Just use it as a handle.
Let's talk condiments.
Sometimes I don't know
until I'm a couple
bites into a dog exactly
what kind of condimental mood
I'm in.
Dipping on a
per-bite basis allows
you to regulate condiment
ratios with each bite
and try out different
bites throughout the course
of the dog-eating experience.
For instance, I could dip
this hot dog into ketchup
and have a bite.
I could dip it into
mustard and have a bite.
I can dip it into cheese sauce.
And I can combine all three.
I get the idea.
And I notice that you're
going back for more.
It's not a bad idea, dude.
It's not a bad idea.
-Well, thanks.
I'm going to go
ketchup-mustard combo here.
Hmm.
So what-- what about
the double dip, though?
Because now I need some mustard.
We're friends.
Dara, take a look at this.
OK.
I like this.
I like this.
I could dip it into mustard.
Exactly!
[music playing]
Very dainty mustard
bite this time.
Mhmm.
Excellent.
I feel pretty
silly holding this.
But the taste is a lot better.
Did I win you over?
I think you did.
