Let’s Enjoy the Hot Dog

Get this: There are children in New York who have never eaten a hot dog.

Seriously. A couple of them were in Central Park the other day.

Andrew McDonnell, the entrepreneur behind the Good to Go Organic trucks began to appear in the city, stood next to one of its three sausage stands and talks about the origin of the ingredients that adorn his body from the dogs. Meat from grass-fed beef for its chile comes from the farm in Kinderhook, Columbia County, NY sauerkraut, whose team of McDonnell collected in person at the Union Square Greenmarket every week to another producer Hudson Valley, Hawthorne Valley Farm.

As McDonnell spoke of how "People are just looking for better quality food," a young mother in Manhattan has ordered his two sons, he said, would be the first hot dog, were tried.

Another mother, Shephali Gupte, aligned with its moments of two children later and said that in his household, even the street dogs, who had won his stamp of approval came from the good mother to go Organics. "I am a big fan of street food, but it must be healthier," said Gupta. "I wish there were more of these cars in the park."

But wait. What classic pushcart in this way, wearing red and yellow umbrella? "I would choose that course, although it is more expensive," she said.

If you go through the city in the last century or so, one can imagine that the shopping cart will serve all of you (fans drooling) wants to be called "dirty water dog" hot Frank plucked with tongs from the tank full of metal liquid hot and salty.

The delivery system is simple. The cooking method is rudimentary. And the result, with the way the SOP leftover panettone drops of broth is so essential to the gestalt of New York called for world leaders must take a bite of ceremonies for the cameras while walking our sidewalks.

Sausages heated water can be found on countless city blocks, and many people still order and eat. The other day, Gerri Querena, an airline employee in Queens, was picking one with sauerkraut and mustard on the southeast corner of Central Park.

"It's like a staple in New York," she said. "It's a little soggier, but the way in New York."

But the way New York has changed. Parents who insist on health, natural Franks in Central Park is one of many challenges calmly, slowly chipping away at the dominance of the corner of dirty water dog.

Improved versions have beaten Restaurant sitting as the bark Hot Dogs in Park Slope, Brooklyn, CRIF and dogs in the East Village in Manhattan and in Williamsburg, Brooklyn, where some of the Franks served as a Jersey, fried bacon. Customers can get kimchi, the habanero sauce and other toppings unconventional, many with a multicultural bent. Sidewalks, where a hot dog wrapped in a paper towel was once the only available source of protein are now crowded with vendors hawking biriyani, dumplings, tacos and lobster rolls.

There is also a movement underway to bring the trolleys along the fussier observe hygiene standards are often seen, in the minds of the hungry and hurried New Yorkers, the "do not ask, do not tell" category.

"People want to know that their food is safe and clean and free of germs and parasites," said Daniel R. Garodnick, a city councilor who represents parts of Manhattan, who offered to provide food carts in the same letter Department of Health notes are for restaurants.

The proposal seems to be gaining momentum after the approval of Mayor Michael R. Bloomberg 's formal last week.

Mr. Garodnick is 39 and admits that, like many former New Yorkers, who is no stranger to the pleasures of a salt of impulse buying. "I've always liked a dirty water dog from time to time," he said. "But I want to know that this is not luck dirty."

None of this means that the hot dogs fall by the wayside. Boyd Adelman, president Sabrett, a company that offers the most hot dogs in New York, trucks, said it was not particularly concerned about the threat of Haute dogs or other newcomers to the fantasy. Even if you did not give any numbers, Mr. Adelman said, had "a real drop in sales as a result of new dining options."

"New people are sampling options," he added. "Regularly company."

What seems to be declining, although the practice of heating a liquid hot dogs, and one of the key reasons for the development of self-carts.