A Sense of Doubt blog post #4198 - Awesome Coney Dogs! It's a Detroit Thing

A Sense of Doubt blog post #4198 - Awesome Coney Dogs! It's a Detroit Thing

I adore coney dogs.

Also, chili dogs, Chicago dogs, etc.

Found a new Vancouver place yesterday!

Link to my Diggity Dawgs reel in case embed below dies.

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A post shared by Christopher Tower (@gmrstudios)

Not true coneys as the chili had beans.

They were very good.

However, NOTHING compares to the Root Beer Stand dogs in Kalamazoo.

Maybe I should just work on making my own...

A Coney Island hot dog is a grilled or steamed frankfurter in a soft bun, smothered in a savory, beanless beef meat sauce, then topped with yellow mustard and freshly diced raw onions. Despite the name, it is a regional staple of the American Midwest—most famously in Detroit, Michigan. [1, 2]

History and Culture

• Immigrant Origins: Created in the early 20th century by Greek and Macedonian immigrants who passed through New York's Coney Island and named their new Midwestern creations after it.
• Detroit Rivalry: Southeast Michigan became the epicenter of the dish, anchored by a legendary, decades-old sibling rivalry on Lafayette Boulevard between American Coney Island and Lafayette Coney Island .
• Atmosphere: Classic coney shops are known for their fast-paced, no-frills counter service, retro signage, and bustling, crowded dining rooms. [5, 6]

Anatomy and Preparation

• The Sausage: Typically an all-beef or beef-and-pork Vienna style frankfurter, often featuring a natural sheep or lamb casing that gives it a distinct "snap" when bitten.
• The Bun: A soft, lightly steamed white bun that holds the warm ingredients together without becoming overly soggy.
• The Sauce: A finely minced, soupy, and mildly spiced beef-heart or ground-beef chili sauce flavored with chili powder, cumin, and garlic.
• The Finish: Layered strictly with a bold line of yellow mustard and a generous handful of raw white onions. [1]

AI responses may include mistakes.

[1] https://www.youtube.com/watch?v=U5gR01L4BCE

[2] https://en.wikipedia.org/wiki/Coney_Island_hot_dog

[3] https://www.youtube.com/shorts/UwAdXaunYx4

[4] https://detroitconeygrill.com/the-detroit-style-coney-dog-an-arizona-love-story/

[5] https://www.thepernateam.com/blog/where-to-eat-near-ford-field-and-comerica-park-in-detroit/

[6] https://www.facebook.com/masslive/posts/georges-coney-island-hot-dogs-a-restaurant-in-worcester-for-more-than-100-years-/1036042448569703/

[7] https://en.wikipedia.org/wiki/Coney_Island_hot_dog

[8] https://en.wikipedia.org/wiki/Hot_dog_variations

[9] https://www.foodandwine.com/most-popular-hot-dog-searches-per-state-8673252

[10] https://www.allrecipes.com/recipe/238509/coney-island-hot-dogs/

CONEY DOGS!!!

https://www.freep.com/story/entertainment/dining/2026/07/01/coney-hot-dog-detroit/90702839007/

Note: there's a 39 second video at the link above and animations of what a coney dog is.

How the coney dog tells a uniquely Detroit story

Lyndsay C. GreenJennifer Borresen

Detroit Free Press

July 1, 2026Updated July 15, 2026, 12:33 a.m. ET

Chili, mustard, onions. Say this ingredient trio without context, and like a call and response, the Detroiters in the room will reply with a resounding chant: "Coney!"

The coney dog, Detroit’s signature hot dog and arguably the city’s national dish, is set apart from the classic American hot dog by those distinguishing toppings. The dog is ladled with rich beef chili, mildly flavored with notes of cumin and garlic, sprinkled with crisp, diced white onions and finished with a scribble of pungent yellow mustard.

As we celebrate the 250th anniversary of the founding of the United States, we’re reflecting on the dishes that typify American culture. Hot dogs, we’ve found, are undeniably the quintessential, all-American food.

Hot dogs were “invented” in the U.S. when German sausages were served in buns. They’re a staple of baseball games, the all-American pastime — what would a Tigers game be without a hot dog? And they are truly democratic: nearly anyone can afford to enjoy them.

But even more, hot dogs are American because of their adaptability, reflecting the ingenuity and diversity that gives our country such a rich culinary tapestry.

The coney was brought to Detroit in the early 1900s by way of Greek migrants who passed through Coney Island, a historic neighborhood in Brooklyn, New York, best known for its amusement park of the same name. It’s a manifestation of the American dream, founded by immigrants influenced by the touchpoints along the journey to Michigan, their chosen home in this country.

Regional hot dog toppings — from the chili, mustard and onion trio on the coney to celery salt on the Chicago dog to jalapenos on the Sonoran hot dog in the Southwest — tell distinct stories of place.

Learn more about the coney’s contribution to the United States of hot dogs.

What is a coney dog?

According to the Detroit Historical Society, though the Greek immigrants who developed the recipe for the coney assumed the name of Brooklyn’s Coney Island, the coney is vastly different from the simple franks in buns sold at the amusement park. Detroit coneys start with a beef dog in a natural skin casing tucked into a soft, steamed bun. That cumin-flavored chili is distinct, made with fine ground beef. Some recipes tout a blend that includes beef heart, the offal offering a mealy texture — and by now, you know the ingredients that follow. No coney is complete without mustard and onions.

The first Coney Island restaurant, the no-frills, diner-style eateries where coneys are now served throughout metro Detroit, was Todoroff’s Original Coney Island in Jackson, Michigan. Macedonian immigrant George Todoroff opened the restaurant in 1914, and pioneered the hot dog variety we know today. More than a century later, Joe Grimm, co-author of the book “Coney Detroit,” wrote that metro Detroit was home to about 500 Coney Islands

3 Classic restaurants to try a coney dog.

American Coney Island

Just three years after the opening of Todoroff’s, Constantine "Gust" Keros brought the first Coney Island to Detroit. American Coney Island would become a hotspot for coney dogs in downtown Detroit and has remained as such in the same location operated by the Keros family for just shy of 100 years. The Keros family would later open Kerby’s Koney Island, which has grown to include 15 locations across Macomb, Oakland and Wayne counties, and family cousins would open Leo’s Coney Island, now with dozens of locations throughout the state. Details: 114 W. Lafayette, Detroit. 313-961-7758, americanconeyisland.com.

Lafayette Coney Island

Also in the Keros family tree is Lafayette Coney Island. Lore has it that William “Bill” Keros operated American Coney Island alongside his brother, Gust, until a dispute led them to part ways. Bill would eventually open Lafayette Coney Island right next door, leaving customers to fuel a familial rivalry and debate over which location slings the better coney. The debate lives on to date. Details: 118 W. Lafayette, Detroit. 313-964-8198, lafayetteconeyisland.club.

National Coney Island

Another family-run chain, National Coney Island opened the doors of its first location at Macomb Mall in Roseville in 1965. The diner started with the iconic coney dog, of course, but eventually innovated a new dish that would become its signature: the hani. The sandwich layers fried chicken, lettuce, tomatoes, cheese and a mayonnaise sauce between slices of pita, and like the coney, is another example of a Greek spin on an American classic. Details: Visit nationalconeyisland.com for locations.

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- Bloggery committed by chris tower - 2608.15 - 10:10

- Days ago: MOM = 4062 days ago & DAD = 716 days ago

- New note - On 1807.06, I ceased daily transmission of my Hey Mom feature after three years of daily conversations. I post Hey Mom blog entries on special occasions. I post the days since ("Days Ago") count on my blog each day, and now I have a second count for Days since my Dad died on August 28, 2024. I am now in the same time zone as Google! So, when I post at 10:10 a.m. PDT to coincide with the time of Mom's death, I am now actually posting late, so it's really 1:10 p.m. EDT. But I will continue to use the time stamp of 10:10 a.m. to remember the time of her death and sometimes 13:40 EDT for the time of Dad's death. The blog entry numbering in the title has changed to reflect total Sense of Doubt posts since I began the blog on 0705.04, which include Hey Mom posts, Daily Bowie posts, and Sense of Doubt posts. Hey Mom posts will still be numbered sequentially. New Hey Mom posts will use the same format as all the other Hey Mom posts; all other posts will feature this format seen here.

A Sense of Doubt blog post #4173 - Dinner SoD Reprint from 2023 - GOOD FOOD: Cold Noodle with Tomatoes

A Sense of Doubt blog post #4173 - Dinner SoD Reprint from 2023 - GOOD FOOD: Cold Noodle with Tomatoes

As I have mentioned, I am using FACEBOOK MEMORIES to look what blog posts were published on or around this date in past years. I have other ways to look back, obviously, but it's a fun way to review.

And sometimes, I am reminded of things I would like to make for dinner.

So, here you go.

Something yummy.

LOW POWER MODE: I sometimes put the blog in what I call LOW POWER MODE. If you see this note, the blog is operating like a sleeping computer, maintaining static memory, but making no new computations. If I am in low power mode, it's because I do not have time to do much that's inventive, original, or even substantive on the blog. This means I am posting straight shares, limited content posts, reprints, often something qualifying for the THAT ONE THING category and other easy to make posts to keep me daily. That's the deal. Thanks for reading.

BLOG VACATION #1 - 2026 - Taking a blog vacation for a couple of weeks, until at least June 26th, 2026. But now that it's past June 26, I am not sure when I am resuming normal operations. Mostly reprints. A few simple shares (not that simple shares are out of the norm) and THAT ONE THING. Need time for other things.

Link to the original post I am reprinting below:

A Sense of Doubt blog post #3076 - GOOD FOOD: Cold Noodle with Tomatoes

A Sense of Doubt blog post #3076 - GOOD FOOD: Cold Noodle with Tomatoes

I have been trying to prepare meals more often. I would not say I am always "cooking" as a dish like this requires no "cooking."

I altered the recipe as you can see from comparing my image above to the pro shot from the cooking blog below.

This idea came to me from a food article in The New York Times, but I would have to "upgrade" my subscription to get access to it. I pay enough. Not interested in paying more. So I just searched for "Cold noodles with tomatoes."

BINGO.

I have taken things from the Elizabeth Cooks site before, like how to make hard-boiled eggs, which is not a hard thing, but there were good tips to be found.

My attempt at this was just all right. I didn't have the right noodles.

If I do it again, I want better tomatoes and want to try to do the recipe very faithfully. For instance, I skipped the ice.


http://www.elizabethcooks.com/2022/08/cold-noodles-with-tomatoes/

Cold Noodles with Tomatoes

POSTED ON 15 AUGUST 2022 BY ELIZABETH

It had been a hot week, with all daytime temperatures approaching — or over — 100 degrees. I saw this on the New York Times Cooking website, and we decided to try it. That first time we garnished it with a soft-boiled egg. Wrong. The “broth” was barely there, so this week we made it again, with the revisions shown below. Much better, and perfect for a really hot day. We like the addition of the shrimp, but you could leave them off.

Last note: I usually toast my sesame seeds in a small non-stick skillet, swirling and tossing until they look a slightly darker color. But on our last trip to the Ranch 99 Market near us they had a large container of Toasted Sesame Seeds. We brought it home with us and used it this go-round.

Gather Ingredients:

• 2 pints ripe cherry tomatoes, halved
• 2 teaspoons kosher salt (Diamond Crystal)
• 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1/4 cup granulated sugar
• 2 large garlic cloves, finely grated
• 1 teaspoon Dijon mustard
• 1 teaspoon toasted sesame oil
• 2 cups cold filtered water
• 1 tablespoon toasted sesame seeds
• 2 to 4 radishes, thinly sliced
• 2 scallions, thinly sliced at an angle
• 2 Persian cucumbers, sliced
• 1/2 cup crushed ice
• 1/2 pound raw shrimp, tails off, deveined, cut in half

Prepare:

1. In a large bowl, toss together the tomatoes and salt. Let sit until juicy, at least 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
3. In a small saucepan, poach the shrimp briefly in boiling salted water. Remove promptly and rinse under cold water. Set aside.
4. In small bowl, whisk together vinegar, soy sauce, sugar, garlic, mustard and sesame oil. Add to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
5. Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

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- Bloggery committed by chris tower - 2307.21 - 10:10
- Days ago = 2940 days ago
- New note - On 1807.06, I ceased daily transmission of my Hey Mom feature after three years of daily conversations. I plan to continue Hey Mom posts at least twice per week but will continue to post the days since ("Days Ago") count on my blog each day. The blog entry numbering in the title has changed to reflect total Sense of Doubt posts since I began the blog on 0705.04, which include Hey Mom posts, Daily Bowie posts, and Sense of Doubt posts. Hey Mom posts will still be numbered sequentially. New Hey Mom posts will use the same format as all the other Hey Mom posts; all other posts will feature this format seen here.

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- Bloggery committed by chris tower - 2607.21 - 10:10

- Days ago: MOM = 4037 days ago & DAD = 691 days ago

- New note - On 1807.06, I ceased daily transmission of my Hey Mom feature after three years of daily conversations. I post Hey Mom blog entries on special occasions. I post the days since ("Days Ago") count on my blog each day, and now I have a second count for Days since my Dad died on August 28, 2024. I am now in the same time zone as Google! So, when I post at 10:10 a.m. PDT to coincide with the time of Mom's death, I am now actually posting late, so it's really 1:10 p.m. EDT. But I will continue to use the time stamp of 10:10 a.m. to remember the time of her death and sometimes 13:40 EDT for the time of Dad's death. The blog entry numbering in the title has changed to reflect total Sense of Doubt posts since I began the blog on 0705.04, which include Hey Mom posts, Daily Bowie posts, and Sense of Doubt posts. Hey Mom posts will still be numbered sequentially. New Hey Mom posts will use the same format as all the other Hey Mom posts; all other posts will feature this format seen here.

A Sense of Doubt blog post #4120 - Can black cumin lower cholesterol?

Black cumin seeds, also known as nigella or kalonji, are commonly used in Indian and Middle Eastern cooking.

A Sense of Doubt blog post #4120 - Can black cumin lower cholesterol?

Just this share.

Always looking for ways to be healthy.

Thanks for tuning in.

The lesser-known spice that can help reduce cholesterol

This spice has been linked to improved cholesterol levels – and it's easy to add to everyday meals.

https://www.yahoo.com/lifestyle/article/spice-cholesterol-health-black-cumin-152428729.html

Emma Clarke, Contributor

Updated Thu, April 2, 2026 at 6:32 AM PDT

3 min read

Cholesterol is something many of us hear about, but it can be easy to overlook. While it’s essential for building cells and producing hormones, having too much of the “bad” kind (LDL) can increase your risk of serious health problems.

High cholesterol is linked to one in five cardiovascular disease deaths in the UK, according to the British Heart Foundation. Despite this, more than half of UK adults are thought to have levels above recommended guidelines.

The good news is, small changes to your diet could help. One ingredient that’s been getting attention is black cumin – also known as nigella seeds or kalonji – which is a staple in Indian and Middle Eastern cooking.

A 2025 clinical trial by Osaka Metropolitan University found that people who ate around a tablespoon of black cumin seed powder daily for eight weeks saw improvements in their cholesterol levels – including lower LDL and higher “good” HDL.

"This study strongly suggests that black cumin seeds are useful as a functional food for preventing obesity and lifestyle-related diseases," Professor Kojima–Yuasa said. "It was so gratifying to see black cumin comprehensively demonstrate actual, demonstrable blood lipid-lowering effects in a human trial."

While more research is needed, the findings suggest this humble cupboard ingredient could play a role in supporting heart health, and it’s easy to add to everyday meals, from curries to roasted veg.

6 other benefits of black cumin

Blue nigella sativa flowers are where black cumin seeds come from before they’re harvested and dried.

1. Full of antioxidants

Studies have shown that black cumin is packed with antioxidants, which can help protect your body from free radical cell damage.

2. Has anti-inflammatory effects

Black cumin has also been noted for its anti-inflammatory properties, which could help to alleviate skin conditions such as psoriasis and acne. There has also been research into the effects of black cumin on the management of chronic conditions, such as asthma, and on wound healing.

3. Antibacterial qualities

Additional studies have shown that black cumin boosts significant antibacterial properties, including activity against certain bacteria. This could help boost the immune system and fight off diseases and viruses.

4. May help protect the liver

Black cumin seeds have previously been used to treat liver diseases, such as non-alcoholic fatty liver and chronic hepatitis C. While more evidence is needed to support this link, there has been no evidence to suggest that black cumin has worsened liver diseases during treatment.

Some studies suggest black cumin may help protect the stomach lining and support digestive health.

5. Could help prevent stomach ulcers

Sometimes, when stomach acid eats away at the protective layer of mucus that lines the stomach, ulcers are formed – and they can be incredibly painful. A 2023 review found trials based on animal research showed that nigella seeds could help preserve the stomach lining, and, therefore, prevent ulcers.

6. Help with blood sugar levels

There has also been some research into the link between black cumin seeds and blood sugar levels, with a clinical review finding that the spice may improve both blood sugar and insulin levels during fasting and after a meal.

How to use black cumin seeds at home

Adding black cumin to your diet doesn’t have to be complicated – a little goes a long way.

• Sprinkle over roasted vegetables like carrots, cauliflower or potatoes

• Stir into curries, stews or lentil dishes for extra depth of flavour

• Add to flatbreads or naan dough before baking

• Toss through salads or grain bowls for a peppery crunch

• Lightly toast and sprinkle over soups or dips

• Mix into yoghurt or drizzle over hummus

• Add a pinch to smoothies or porridge for a subtle boost

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- Bloggery committed by chris tower - 2605.29 - 10:10

- Days ago: MOM = 3984 days ago & DAD = 638 days ago

- New note - On 1807.06, I ceased daily transmission of my Hey Mom feature after three years of daily conversations. I post Hey Mom blog entries on special occasions. I post the days since ("Days Ago") count on my blog each day, and now I have a second count for Days since my Dad died on August 28, 2024. I am now in the same time zone as Google! So, when I post at 10:10 a.m. PDT to coincide with the time of Mom's death, I am now actually posting late, so it's really 1:10 p.m. EDT. But I will continue to use the time stamp of 10:10 a.m. to remember the time of her death and sometimes 13:40 EDT for the time of Dad's death. The blog entry numbering in the title has changed to reflect total Sense of Doubt posts since I began the blog on 0705.04, which include Hey Mom posts, Daily Bowie posts, and Sense of Doubt posts. Hey Mom posts will still be numbered sequentially. New Hey Mom posts will use the same format as all the other Hey Mom posts; all other posts will feature this format seen here.