ニューヨーク・タイムズのインスタグラム(nytimes) - 6月28日 04時02分

@nytfood hasn’t taken a close look at #hotdogs in some time. Back when hot dogs were on every list of foods to avoid — alarming additives, questionable cuts, salt and fat galore — home cooks didn’t want to know too much about what was in them. But cooks are different now, and so are hot dogs. We want to know that what we’re eating is as good as it can be. Today, hot dogs are made from better ingredients, with fewer additives. One, though, hasn’t changed: Billions of hot dogs will be eaten at cookouts this summer, and serving them is one of the easiest ways we know to make people happy. And so, @nytfood conducted their first official hot dog blind tasting. The terms were as follows: First, the hot dogs were cooked on a gas grill until well browned. Next, each was tasted plain to evaluate the intrinsic qualities of the hot dog: seasoning, beefiness, snap, texture. Last, each was eaten in a bun with the judge’s preordained condiments — the same for each dog, to keep the flavor profile consistent. Visit the link in our profile to see the results of our great hot dog taste test, photographed by @karstenmoran. #?

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