Day 113: Pocket Dogs
We watched the Flames fizzle out tonight over pocket dogs.
For those of you who have never been to the Saddledome, pocket dogs are a delicacy often referenced by George S. on CBC TV’s The Hour. I have never had the pleasure of one; had it not been for George I wouldn’t have known what our neighbor was talking about when he suggested we make them tonight when a bunch of us converged at our place to watch game 7.
To make one, you first gut a section of baguette. At the ‘dome, they have a sort of probe that pulls out the innards and toasts it at the same time. Since this kitchen gizmo is not yet mainstream, I used my fingers. The plan was to torch the insides to toast it, but I just now realized I forgot that part.
You then stuff it with a dog, and, traditionally, any combination of ranch dressing, neon cheese goo, ketchup, mustard, relish and something else I’m not thinking of. We stuffed ours with grilled chicken-apple and mild Italian sausages from Spolumbos, caramelized onions, and of course ketchup and mustard.
My friend A, the forgotten vegetarian, ate the leftover carrot soup from last night, and thankfully brought a killer plate of hummus.
Although I know she ground some cumin seed for it, I don’t have her recipe, so you’ll have to try mine.
April 22 2008 10:42 pm | sandwiches
Romina on 23 Apr 2008 at 6:41 am #
The first time I went to a hockey game at the Saddledome I was curious about what “pocket dogs” were. They did not disappoint!
Dana mccauley on 23 Apr 2008 at 4:15 pm #
These dogs look good but I love the soft eggy buns with poppyseeds tht pillow a hot dog. Also, I can see kids finding these hard to eat due to the crust.
robyn on 23 Apr 2008 at 7:07 pm #
I find my son skips the bun altogether anyway!
Great blog, Julie! I love the peek into your life everyday.
dinner with Julie » Day 122: Sausage & Lentil Soup and Cheddar Irish Soda Bread on 01 May 2008 at 6:46 pm #
[…] will carry him through a few days of road food. I had a leftover sausage in the freezer from our pocket dogs, and a bunch of celery, a tin of lentils and some garlic, and really that’s all you need to […]