Hot Dog Buns...

I know what you're thinking...a post about hot dog buns? In the last few years, I've noticed the difference in hot dog buns regionally available in the US.

We're all familiar with the side-load bun (as Wikipedia calls it). It's the "normal" bun here in the south. Browned all around and soft and tasty (bottom pic).

My first experience with a different bun was in Massachusetts. Before that, I thought all buns were created equal. Not so. In New England, the buns are stuck together, so you pull them apart like a roll. It exposes lovely white, non-crusty sides and it stands up on it's own on a plate. I also discovered today that you can grill the sides of these buns (middle pic).

In Kauai, Hawaii at a hot dog stand called Puka Dog, they serve special bun with a puka (hole) in the middle. The hot dog is placed in the puka in the bun, and the hot dog is swaddled by the bun. The puka does not go all the way through, so the bun holds in all the toppings. At Puka Dog, the toppings range from lemon garlic sauce to pineapple, mango, coconut and several other relishes. The normal toppings are available too. The bun is baked and warmed on a rod that makes the puka (top pic).

I like the puka bun the best!