by Heather Schmitt-Gonzalez / Monday, March 19, 2012
So it should be no surprise that the little people sprung from my loins feel the same way, should it? Huhn-uh. No surprise at all. We're very lucky to have a minor league baseball team that calls our city home. I've been a baseball fan ever since I can remember. There's a fabulous cart in the stadium selling dogs and brats you can smell before you've even pushed through the turnstiles. And we can always count on a soft pretzel pebbled with fat grains of salt and wrapped in wax paper to shield our hands from the heat. Dripping mustard and cheese. Nothing like a sunny day, baseball with pretzels, dogs, and beer.
college town with plenty of football madness. And driving distance from "my" school. And two to three hours drive from three pro stadiums. Be it the walk to the stadium or tailgating outside - you can smell the fat and spices in the air and hear the sizzle as they turn brown over the fire. Slather on the goodies and warm up with a sausage. Walk into the stadium and grab run to the snack bar at halftime for a pretzel as big as your head. And each child wants their own. Nothing like a crisp autumn day with pretzels, dogs, and beer.
Or maybe winter is ending and a premature dose of spring is in the air. March Madness. College hoops (the only kind of hoops if you ask me - not a fan of pro-basketball). While I love going to a game, I've always watched the Madness from my own (or somebody else's) living room. But this doesn't mean we don't still crave our pretzels and dogs! Oh no. And perhaps...just perhaps...we crave them even more. Since we can close our eyes and feel the rush of crowd, the squeak of the sneakers, the thumping of the ball; it's only natural that we should also crave those familiar foods.
- 8 hotdogs or sausages (of the pre-cooked variety)
- 1½ c. warm water (110-115°F)
- 1 Tbs. granulated sugar
- 2¼ tsp. (1 package) active dry yeast
- 22 oz. (~4½ c.) all-purpose flour
- 2 tsp. salt
- 2 oz. butter, melted and cooled
- ~3½ quarts of water
- 1 c. baking soda
- 1 large egg, beaten, with a splash of water
- coarse salt
- freshly ground black pepper
This is my entry into Ott,A's Iron Chef Challenge: RED STAR YEAST
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.