Maybe time has changed, maybe it's a twitch in my memory. Forty-Five years ago, in Poughkeepsie, a weekend grocery trip of 30 or so miles one way, usually led to lunch at various places, Texas Lunch, Carroll's, Lum's and then a quick dash down by the Mid-Hudson Bridge to eat and watch activity on the river. My recollection of that sauce was I spicy sauce over sliced onions that had been brewing for hours. the onions were the star because of the cross migration of flavor with the sauce which was on the thin side. the bunned dog was laid over with this combo that was thick enough to hang onto the onions but not saturate the bun. Even a 10-15 minute ride left a fairly sturdy bun, although one-handing it might not be possible, I forget. But the long simmered onions on the dog and whatever sauce that came along for the ride, plus mustard was da nutz. If their was ground beef in it, it was a minor component, Nothing else was needed or missed. My sporadic visits back there since left me with very rare chance to visit there. And in searching the Inet, I rediscoverd Roadfood and this thread. Other condiments could be added but a simplistic joy as is presented above.
Now, living in TX, I'm gonna peruse this thread and see if my taste buds can help me recall then and present to new tasters something different.
Now, beat this site for "Texas" outta Portchester which was good and open late with it's gang of characters. One visit there, the woman behind the the counter threw a a bowl of their Chili con Carne in front of me with a kinda "wrap your lips around this" comment. She was sooo right.
H
Now, living in TX, I'm gonna peruse this thread and see if my taste buds can help me recall then and present to new tasters something different.
Now, beat this site for "Texas" outta Portchester which was good and open late with it's gang of characters. One visit there, the woman behind the the counter threw a a bowl of their Chili con Carne in front of me with a kinda "wrap your lips around this" comment. She was sooo right.
H