Adventures in Doughnutland.
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We heat up a blend of hoisin sauce, beer and butter. Then we slide cocktail franks into the bath and let them poach for an hour. The dogs tenderize. They take on the texture of braised meat with a casing. We griddle the hot dog bun in butter and add 4 franks. We top them with cucumber kimchi. And then we crush them.
Years Past
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