A “hamdog” is a fast food creation in Australia that has become popular there. The concept is to make a hot dog-sized depression in the center of a hamburger patty before you grill it and separately grill a hot dog. Then, you place the grilled hot dog into the depression, which will cradle it when both meat products are placed on a single hamburger bun. I saw a story about this on the television news. The reporter said that “hamdog” is coming to America. Wow. I can hardly wait for that to happen.
The story made me think about other incongruous food combinations. Salads used to be simply lettuce with salad dressing. Over time, other raw vegetables made their way into salads. Now, people commonly put meat in their salad. Thus, we have tuna salad, chicken salad, fish salad, and we also have fruit salad. But “hamdog” seems to have crossed some line of respect. It is a presentation of two different critter meats. I say two, but who really knows what critter is in a hot dog?
Would you go to a fine restaurant and order “lambkin?” That would be lamb with chicken. How about “horsenpfeffer” (horse meat and rabbit stew)? They do eat horse meat in some countries. There is no reason why a meat-on-meat culinary creation cannot come to America from any country if the Australians can send us “hamdog.” In fact, the possibilities of what critter meat is in a hot dog expand greatly when you consider what Australian critter meats might be put in one of those.
My mom likes to eat fried chicken livers. Could “hamdog” inspire the combining of organ meats from different animals? If you are a vegan you may puke at the idea of that. Is vegan puke, combined with the puke of a meat-eater an enhancement of nausea? Maybe we had better take a stand. We should tell the Australians not to send “hamdog” to America, before we must learn to live with the “McHamdog.” If they don’t listen to us, we may have to retaliate. We could send them “gizzard-chitterlings,” which would be cooked bird stomach and hog intestines.