Dogmatic – WFLNZ Eats

Is there such a thing as New Zealand cuisine? That’s a loaded question around here, one that deserves its own post. The majority of restaurants, cafes, and bars in Auckland seem to be a fairly loose fusion of British, Australian, North American, and Asian cuisine. There are dedicated regional spots, sushi, Indian food, kebabs, Italian, etc. Dogmatic takes the humble hot dog and applies a bunch of world flavours to it.

Dogmatic
Dogmatic

Located right next to the Britomart Transport hub and the Auckland Waterfront, Dogmatic is hard to miss. It’s a small space but has a bit of outdoor seating. Obviously the main focus is hot dogs but they also offer burgers, fries with various toppings, and local organic soda.

 

The Brit
The Brit

I opted for “The Brit”, a beef bratwurst with horseradish mashed potatoes, mushy peas, and gravy. The bratwurst itself was quite different to any bratwurst I’ve ever had. A little salty, but not overly so. Thin and long like a European wiener (this is getting weird…). It was the perfect size for the bun, which is always good.  The mashed potatoes, peas, and gravy make up the rest of the British connection. All together the flavours and textures happening here work well and it was less messy than I thought it would be.

The fries were pretty average, nothing to get excited about. The Phoenix Organic Cola was nice, but a hoppy IPA would’ve been much nicer.

Dogmatic has some pretty mixed reviews on your run of the mill food sites like Zomato and Trip Advisor. I think it’s better than advertised and somewhere you should check out when in Auckland.

Web – Nope

Twitter – Nope

Facebook – Nope

Instagram – Nope

Scott.

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Make your own #TeamHogShack award winning Buffalo Slaw Dog

bbq2Every now and then Hog Shack Cook House chef/owner John Lim Hing invites me to join him at a competition BBQ event, actually he invites me to all of them because I work for free breakfast. The last one we did, The Canadian Festival of Chili and BBQ at Langley’s Cascades Casino included a “Best Hot Dog” special category on Saturday. A week or 2 before the competition Johnny texts me and tells me that I’m doing the hot dog… I pooped my pants a little. I eat food, I have an opinion about food, I write about food and I cook at home all the time and think I do a pretty good job. This was different though, people would be judging my hot dog against some of the top BBQ cooks in the Pacific Northwest. You’ll never guess what happened.

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We won!! First place, I was in total shock. So in honour of my first win at anything food related, ever, I’m going to share the winning hot dog with you and tell you where to get everything that was on it!

The Beast is here

I had a secret weapon, Beast and Brine in South Surrey. I used their amazing Buffalo Jalapeno Cheese Smokies, smoked cheddar, house made pickles and some ridiculous Kozlik’s Sweet and Smoky mustard. Johnny brought along some of his Hog Shack coleslaw and I picked up some hot dog buns from the best bakery in the lower mainland, Fieldstone, which happens to be right beside Beast and Brine.

Random nighttime BBQ competition shot
Random nighttime BBQ competition shot

The bun was un-toasted and sliced open lengthwise but not so much that it broke into 2 pieces. I laid a generous base of mustard on both sides followed by 2 thin(ish) slices of the smoked cheddar running the length of the bun. I cut the pickles lengthwise into thin strips and laid 2 slices across the length of the bun. Then we made a nest out of the Hog Shack coleslaw, if you make your own coleslaw ( because I don’t think John’s going to give out the recipe lol) don’t make it too saucy, the smokie/pickle are juicy enough. I cooked the smokie over relatively low heat, around 300 degrees, until it started to firm up. I tried to take them off the heat before the casing burst and I was able to save enough of them for a nice result.

Where’s the picture? There isn’t one. I barely made the turn-in time. It’s just a hot dog so don’t worry about how it looks, it’ll taste amazing. This little beauty got us a nice blue ribbon and $150. Not bad for a hot dog.

Scott.

Potato Chip Showdown

Is this for real? A blog post about potato chips? It’s as real as a swift kick in the beans, and hopefully will show that while I enjoy writing about (and eating) really fancy things I am not a food snob. The humble potato chip is considered a major food group to those who watch a lot of sports on big screen HDTV’s and pairs well with wonderbread-esque mass produces lagers pumped out of mega factories the world over. The “store brand” chip has always been the ugly duckling of the dog eat dog chip market but Presidents Choice is aiming to crush those stereotypes by introducing bold, out of the box flavors.

The first of these unique flavors is BallPark Hot Dog. A thick cut ripple chip made with “hot dog, mustard and relish seasonings”. The term hot dog seasonings frightens me. These things actually tasted like hot dog. I’m not sure if I liked them though, I like hot dogs and I like chips but a hot dog flavored chip is a stretch. As with most bags of chip left open and unattended around me they did not last long. The actual chip was nice and thick and would have been great for dipping sans wiener flavor.

The second chip sampled, and by sampled I mean devoured and by devoured I mean I ate the whole bag, was Sweet Chili Thai. These were more along the lines of a traditional chip flavor, so much so that they probably should be called BBQ because that’s what they taste like. They were good but the name doesn’t suit the flavor. While I’m on the subject of “Sweet Thai Chili” flavored things…ENOUGH ALREADY!! Every restaurant has something on its menu with these 3 words in the title and quite frankly I’m getting sick of it. Sweet Thai Chili is to the new millennium as cilantro, mango salsa and Wolfgang Puck were to the 90’s.

So the title said showdown and this really wasn’t one. I had to get your attention somehow right? Long live chips and beer.

Scott.

The Truckstop Dog, read if you dare

I should never be left home alone… It can be said that I am officially not a food snob and here’s why.

Bacon

Chili

Aged Cheddar

All beef hot dogs in a cast iron grill

Crumbled and smoky bacon added to the dog

Add the chili and and cheese and put in oven at 400 degrees

Done. awesome. I might have a small blockage so tweet me later to make sure I’m still alive.

Scott.

Dougie Dog

A very wise man named Anthony Bourdain once said that food is at its best when served in tube form. This is especially true when it comes to meat. Sausages and hot dogs have been a staple of western cuisine for ages and have evolved from foods that were inexpensive and easy to prepare into something more than their humble beginnings. The evolution started in the culinary hot spots of New York, Chicago and Minnesota….??? There is a place in Minneapolis called The Weinery that has been doing dogs that are both classic and a little out there at the same time for years, check it out on Diners, Drive-ins and Dives on The Food Network if you get a chance.

Vancouver’s hot dog scene floundered in the “cart” era for many years until someone decided that the carts needed to serve dogs with a Japanese twist. They were good but there was a whole area of hot dog excellence that this city didn’t even realize it was missing. That all ended when a man named Dougieluv decided to open Dougie Dog

Located at 1011 Granville street (Granville & Nelson) Dougie Dog is in a great location to serve all kinds of customers. The late night party animal who is sick off pizza can grab a dog until “late”, the weekend boutique shopper can grab a bite on the go and the weekday business lunch crowd is also nearby.

Serving many varieties of the common hot dog, Dougie Dog sets itself apart from other hod dog purveyors by offering a wide variety that a cart simply can not compete with. The all natural, nitrate free wieners are made locally and have a nice snap to them from the natural casing similar to a European style wiener.

The original Dougie Dog is very tasty, with horse-radish, Grey Poupon mustard, Italian pastrami and cheddar cheese is a nice combo of rich flavor and heat, The Mac n’ cheese is creamy and rich and with over 10 varieties of root beer there should be one for every taste. You can check out the rest of their menu here. There is a vegetarian option as well and rumor has it that the vegetarian Trailer Park Dog (processed cheese and crumbled potato chips) is awesome.

Late night hot dogs on Granville after a night of partying sounds like a winner to me. They deliver in the downtown core and have a cool phone number, 604-HOT-DOGS. So will a place selling $7 hot dogs survive? The answer is yes, as long as the quality stays where it is and the clubs on Granville keep serving booze.

http://dougiedog.com/

Scott