Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game
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Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.","status":"publish","parent":0,"modified":1495673786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1541},"headData":{"title":"Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game | KQED","description":"Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game","datePublished":"2017-05-25T00:56:26.000Z","dateModified":"2017-05-25T00:56:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117669 https://ww2.kqed.org/bayareabites/?p=117669","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/","disqusTitle":"Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/117669/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117669/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game","authors":["5485"],"categories":["bayareabites_2638","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15861","bayareabites_15862","bayareabites_1498","bayareabites_15860"],"featImg":"bayareabites_117711","label":"source_bayareabites_117669"},"bayareabites_40787":{"type":"posts","id":"bayareabites_40787","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40787","score":null,"sort":[1333282116000]},"guestAuthors":[],"slug":"defrankenfurtication-the-hot-dog-deconstructed","title":"Defrankenfurtication: The Hot Dog Deconstructed","publishDate":1333282116,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"40991,40950,40990\"]\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.","status":"publish","parent":0,"modified":1427765564,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":593},"headData":{"title":"Defrankenfurtication: The Hot Dog Deconstructed | KQED","description":"Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Defrankenfurtication: The Hot Dog Deconstructed","datePublished":"2012-04-01T12:08:36.000Z","dateModified":"2015-03-31T01:32:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40787 http://blogs.kqed.org/bayareabites/?p=40787","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/01/defrankenfurtication-the-hot-dog-deconstructed/","disqusTitle":"Defrankenfurtication: The Hot Dog Deconstructed","path":"/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"40991,40950,40990","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed","authors":["6"],"categories":["bayareabites_109","bayareabites_752","bayareabites_4084","bayareabites_1875","bayareabites_181"],"tags":["bayareabites_3693","bayareabites_10278","bayareabites_10279","bayareabites_10280","bayareabites_1498"],"featImg":"bayareabites_40939","label":"bayareabites"},"bayareabites_1559":{"type":"posts","id":"bayareabites_1559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1559","score":null,"sort":[1224533825000]},"guestAuthors":[],"slug":"happy-bellys-kimchi-dog","title":"Happy Belly's Kimchi Dog","publishDate":1224533825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ","status":"publish","parent":0,"modified":1224870162,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":541},"headData":{"title":"Happy Belly's Kimchi Dog | KQED","description":"Now that Namu is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, Happy Belly, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy Belly's Kimchi Dog","datePublished":"2008-10-20T20:17:05.000Z","dateModified":"2008-10-24T17:42:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1559 http://blogs.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/","disqusTitle":"Happy Belly's Kimchi Dog","path":"/bayareabites/1559/happy-bellys-kimchi-dog","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1559/happy-bellys-kimchi-dog","authors":["5018"],"categories":["bayareabites_2998"],"tags":["bayareabites_1500","bayareabites_1498","bayareabites_1499"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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