![]() The region of Rochester, New York, was well-known for Feltman’s Red Hot, which is a frankfurter. He reportedly ordered what they called a “coney island”, then was quoted as saying it was “practically tasteless … unfit for a young man whose palate was accustomed to the hardy cuisine of southeast Europe … They used ground beef, a little chili powder, a little paprika, but it had no taste.” Thinking back to the Macedonian goulash he’d eaten back in Boufi, which contained beef heart and occasionally beef kidney, all in a beef suet base, he determined he could make a better coney sauce based on the heartiness of that Macedonian dish. This was likely while he was in Buffalo after his second immigration in 1921. It’s been reported that Flint Coney founder Simion Brayan visited a lunch counter in Rochester, New York. Feltman subsequently turned this into a very lucrative resort, with rides and restaurants, and by 1920 was serving an estimated five million customers each year. ![]() ![]() He then opened Feltman’s German Gardens, also on Coney Island, in about 1870. By 1867 he was selling meat pies from a wagon on Coney Island when he came up with what he called the “Red Hot”. The one development that would be important to the Coney Island hot dog is that a gentleman named Thomas Feltman immigrated from Germany in 1856 at the age of 15. ![]() While the Koegel Coney Frank might be thought of as a “frank made for coneys”, it and similar products around the country have historically been packaged and offered on restaurant menus using only the word “coney.” The “coney” is the dog itself, without the sauce, regardless of claims to the contrary. But history, including the history of the Flint Coney, shows that the coney dogs themselves are the defining factor, without the sauce. Online discussions can become rather heated when discussing what defines a “coney.” The most prominent misconception is that it’s made up of a hot dog in a bun with a sauce. ![]()
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