Street-Corner Hot Dogs on the Way Out in New York?

After watching years of "Law and Order," with Lennie Briscoe cracking wise right before ordering a hot dog, I made sure to grab a dog when I was out there last year. And that's the first thing that came to mind while reading the New York Times, "Redefining the Hot Dog, a Cart at a Times":

If you’ve passed through the city in the past century or so, you might expect that pushcart to be serving what everyone (even a drooling aficionado) likes to call a “dirty-water dog,” a hot frank plucked with tongs from a metal vat full of warm, salty liquid.

The delivery system is simple. The cooking method is rudimentary. And the result, with the way that soft bun sops up spare droplets of broth, is so essential to the New York gestalt that visiting world leaders must take a ceremonial bite for the cameras when strolling our sidewalks.

Water-heated wieners can be found on countless blocks of the city, and plenty of people are still ordering and devouring them. The other day, Gerri Queren, an airline employee from Queens, was picking up one with sauerkraut and mustard near the southeastern corner of Central Park.

“This is like a staple of New York,” she said. “It’s a little soggier, but it’s the way New York is.”

But the way New York is has been changing. Parents who insist on wholesome, natural franks in Central Park are one of many challenges quietly, slowly chipping away at the street-corner dominance of the dirty-water dog.