Friday, November 20, 2009
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.