Episode
Farideh Sadeghin on Hot Dogs, Regional Obsessions, and the Case Against Stunt Dogs
- Published
- Jun 13, 2026
- Duration seconds
- 3601
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- https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/farideh-sadeghin-on-hot-dogs-regional-obsessions-and-the-cas
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Summary
Dave is joined by Farideh Sadeghin, author of The Hot Dog Cookbook: 50 Recipes for a Classic American Food , for a deep dive into hot dog culture, regional styles, and the surprisingly high-stakes question of what belongs on a dog. They get into New York onion sauce, Seattle dogs on alleged “bialy sticks,” Colombian and Brazilian hot dog toppings, Zweigle’s red and white hots, Connecticut meat sauce, New Jersey Rippers, Italian hot dogs, Fenway Franks, split-top buns, and why a hot dog should usually remain a handheld food. Farideh also talks about the anxiety of writing a book on a food everyone has strong opinions about, the difference between hot dog chili sauce and standard chili, and why Heinz is the only ketchup worth discussing. Also covered: Quinn’s 25-pound pea situation, saffron labeling disasters, Rochester flour history, pit beef versus roast beef, Maryland crab habits, lobster-roll bun standards, grilled cheese crunch, and the final verdict: a hot dog is not a sandwich. Hosted on Acast. See acast.com/privacy for more information.