New Year, New Bake!

Plus, a delicious book recommendation

Jan 10, 2025

Remember earlier this month when I said I was going to read more? Boom. I come to you with a book recommendation: Raw Dog by Jamie Loftus.

Hot dog lovers, this one’s for us! If you’ve ever dreamed of eating your way across America in search of the perfect hot dog, Raw Dog is going to hit you right in the sweet spot. Jamie practically lives my dream as she embarks on a self-proclaimed “Hot Dog Summer” in 2021, traveling the U.S., tasting every style of hot dog she can find, and asking one of life’s big questions: What really makes a great hot dog? Along the way, she dives into the history, culture, and quirks of America’s favorite mystery meat. It’s funny, thought-provoking, and packed with fun facts. (And some not-so-fun facts...)

Famously (well, at least among those who know me), hot dogs are one of my favorite foods. Even during my 13 years as a vegetarian, I still had the occasional hot dog as a truly guilty pleasure. Now that I’m no longer vegetarian (a topic for another time) I can indulge in hot dogs with zero restraint (though I still need a tiny dose of cognitive dissonance...). It’s the eternal gag with the hot dog: “What’s even in those things anyway?!” When I was a vegetarian and felt guilty about eating a hot dog, someone would inevitably say, “It’s not like it’s real meat anyway!” which felt both reassuring and horrifying.

As a kid, I would only eat my hot dogs if they had “black lines” on them, meaning perfectly charred from the grill. That preference remains unchanged in adulthood. It’s all about the right “snap!” on the first bite, paired with a pillowy-soft bun. And for an “upscale” dog, I’ll never turn down a bacon-wrapped, specifically from a greasy street cart after a late night. Raw Dog certainly forced me to reckon with the darker side of the hot dog, while also making me crave one more than ever. 🌭

A Few Things You’ll Learn Reading Raw Dog:

The difference between a hot dog and a sausage (and a frankfurter and a wiener…).
How the hot dog’s ancestry stretches back roughly 2.5 million years ago.
The first cookbook published in the 13 Colonies was written by a woman and has the first published recipe for “katchup”.
The cultural impact of Upton Sinclair’s The Jungle and how Roosevelt basically called him the early-1900s equivalent of a “liberal snowflake cuck”… At least we got the FDA out of it!
That ordering a filet mignon is not morally superior to eating a hot dog.
The surprising backstory to Auntie Anne’s. (Spoiler: it’s giving Christian girlboss!!)
More than you’ll ever want to know about MLE (Major League Eating) and the racism (and don’t forget sexism!) that exists in the world of hot dog eating contests — shocker!

CTB Tip! Y’all know I love a cookbook, but let’s be real, they can get pricey and shelf space is precious. Before committing to a new cookbook, I’ve started test-driving them from my local library! I use the Libby app to borrow cookbooks (and other books and audiobooks!) and browse them on my iPad. You can also flip through on your phone, computer, or eReader. It’s super easy!

Week One Baking Challenge: New Year, New Bake

Salted Chocolate Pudding by Alison Roman

from her book, Sweet Enough and her newsletter

The first baking challenge of the year is officially in the books! This week’s theme was to bake something you’ve never made before, and thanks to some leftover egg yolks from last week’s pavlova, this salted chocolate pudding felt like the perfect fit. Turns out, pudding is surprisingly simple to make! (An argument can be made that pudding is not a “bake”, but I’m playing fast and loose with these themes.) That said, this recipe makes a lot of pudding. While it’s great for parties, it’s less ideal for a household of one. After two nights of chocolate pudding for dessert, I was ready to tap out. But if you’re hosting, this is a low-effort, make-ahead dessert that’s guaranteed to impress.

Bites Around Town

I’m not typically an onion ring gal. When they’re good, they’re great, but more often than not, they’re just okay. I don’t like it when the slimy onion slinks out of its crunchy shell. But dare I say, Milton’s might have the best onion rings I’ve ever had. Crispy, perfectly seasoned, and paired with a caviar crème fraîche that elevated the whole experience. No slinking! If you’re in the Houston area, these are a must-try.

On the Backburner

Here is what I have planned for next week. Feel free to cook along and let me know what you think!

Thanks for reading, sweeties! 🍎