SAUERKRAUT ON THEIR BRAINS

Why ruin good food with ketchup? Because ketchup is the amateur's gateway to a better life through condiments. Eventually culminating, one hopes, with Tierenteyn Mosterd and Sriracha chilisauce. Possibly even, oh rare miracle, various Indian achaars. Gotta start somewhere, small steps.
To which Ra'anan responded: "Practice safe sandwiching. Use a condiment."

And all of this because someone dared suggest that ketchup, remoulade, and both raw and fried onions, like at Bæjarins Beztu on Tryggvagata near the city centre, was the proper treatment for hot dogs.
Go ahead, feast like a Viking!


Feh!


It may have been overly optimistic to throw these ideas out into a gathering of New Yorkers. I could sense the murderous vibes from three thousand miles away. One of them opined that sausages with mustard and sauer- kraut was pure bliss. Sweet Italian, because kosher brats are hard to find.
Opinions were extremely divided on onions.
But nobody mentioned relish.
Or sport peppers.


"Practice safe sandwiching. Use a condiment."


Tierenteyn mustard is an icon made from vinegar, salt and fine-ground mustard seed, stylistically similar to Dijonnaise. But different.
Manufactured, and much appreciated, since 1790.
It is only available in Ghent.

It is the proper accompaniment to pâté, jambon, rabbit, cheese, and chops. And would probably compliment artisanal British Bangers made with real meat. It is NOT dolloped on hot dogs. Possibly it should be.


New Yorkers also have strong opinions about sauerkraut.
Their version of sauerkraut is baffling.
Likely suitable for pizza.




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