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Friday, November 20, 2009

Chow White Weiners

Posted by Adam Borowitz on Fri, Nov 20, 2009 at 3:28 PM

White Hots cooking alongside their more commonly colored counterparts.
  • White Hots cooking alongside their more commonly colored counterparts.
Chuck Stopani dropped us an e-mail today to let us know that his restaurant, Daglio's Cheesesteaks and Hoagies (250 N. Pantano Road) is the only restaurant in the state that serves white weiners called Zweigle's White Hots.

I honestly thought someone was messing with me when I opened the e-mail at 4 a.m., but it must be noted that I was only on my third cup of coffee of the day, which is a vulnerable state for me. Within moments, I was embarking on a Google journey into white weinerdom that left me stunned and mystified.

Stopani says he flys the white hots—which are native to Rochester N.Y.—in about three times a year. Apparently the white color is a result of using meat that is neither smoked or cured. This made it the "poor man's hot dog" back in the 1920s, according to some accounts. Conversely, the pale sausage is considered an upscale tube steak in these modern times.

Check out the Wikipedia entry on these colorless hot dogs here.

Check out Zweigle's Web site here.

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Are these the same as the tasty-but-bland sausage Germans call a "Weisswurst"? Nothin' new about them...

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Posted by Beyonder on November 21, 2009 at 10:02 PM

The word for the sausage should be spelled "wiener," since it comes from the German name for Vienna, which is Wien. The word weiner would be pronounced like "whiner."

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Posted by Tshupa on November 22, 2009 at 4:32 PM
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