NYFalls.com Talk

Nick Tahou Hots, originally known as Hots and Potatoes,[1] is a Rochester, New York landmark restaurant featuring a dish called the Garbage Plate. The restaurant was founded in 1918 by its namesake, Nick Tahou, who died in 1997. While there are other Upstate New York variants, Nick Tahou's is the originator of the Garbage Plate and, as holder of the trademark, the only restaurant able to use the name.

The white hot is a variation on the hot dog found in Rochester, New York, and the upstate area.[1] It is composed of some combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.[2] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.
The white hot originated in the 1920s[citation needed] in Rochester's German community as a "white and porky"[1] alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and generally are sold at higher prices than common hot dogs.
The best-known producer of the white hot is Zweigle's. Even though they were not the first to make the dog, they were "the first ones at the stadium" (according to Robert Berl, the first maker of the Zweigle brand white hot). Soon after Berl began making the dogs in 1925, he secured a contract at the Red Wing Stadium. The white hot has become the official hot dog of the Buffalo Bills, Buffalo Sabres, Rochester Amerks and Rochester Rhinos and was the official hot dog of the Washington Nationals during the major league baseball team's first season.[citation needed]
There is an unrelated white German sausage, traditional in Bavaria and popular in the mid-western United States, known as weisswurst, which is made primarily from veal.

Matt wrote:Good one...

Matt wrote:I've never had one myself. I do love Zweigles though.. mmmmm