JB's Warehouse & Curio Emporium

Before reading this entry, check out the related post on Torontoist . This is the full-size version of the ad for Yorkville merchants that was featured in the article—I figured that chopping out the list of businesses would provide less eyestrain, as well as save on endless scrolling if it was blown up to fit standard TOist image dimensions (which will be a risk for the ad I have planned for next week, but I think readers will be rewarded for the extra hand strain...or at least amused). *** Besides offering a suitable menu for two lovebirds, Toronto Star food writer Margaret Carr also provided tips on what to serve when inviting young adults over for a Valentine party. After all, as Carr points out, with Valentine's Day and Sadie Hawkins Day falling in February, isn't it a great month for the young? Naturally, the food will hold first place of interest at the table, no matter how fancy the centrepiece. Give franks a party dress by serving them in a tantalizing barb...

Previously: Cheese blankets and stuffing Recipes inspired by North American notions of Hawaiian or Polynesian food were a staple of 1950s cooking tips, so it's not shocking to see the humble hot dog paired off with bacon and pineapple for a taste of the south seas. Note the other fruit pairings—at first, I was revolted by the notion of peaches and hot dogs, but then remembered I've eaten sausages with fruit-enriched barbecue sauce or marinades, so perhaps the idea isn't so far-fetched... OK, maybe it is. Large chunks of peaches and bologna-like meat. Mmmm. Our final culinary creation is something I'm surprised a fast food chain or frozen food manufacturer never investigated the sales possibilities of. People like hot dogs. People like overstuffed or flavoured mashed potatoes. Why not combine them? Ta-da—tater dogs! (If anyone from McCain's is reading this, I get 5% of the profits, OK?) FIN Source: Better Living , June 1953

Previously : Bread rolls and fritters Proto-Pillsbury crescent roll wiener wraps? I would have been revolted by the addition of olives as a kid—they would have been rolled out of the hot dog. I liked my toppings plain and simple—mustard and ketchup. At some point Dad and I discovered the miracle of canned hot dog chili sauce, brown glop we liberally applied to the bun. Any leftover sauce was served in bowls, occasionally with a dash of shredded cheese. We usually bought Castleberry's or Vietti brands on stateside shopping trips. I haven't cracked open a car so far this century. UPDATE (Feb 25/09) : While conducting a recent cleaning of the Warehouse nuclear food stockpile, I discovered a can of Castleberry's hiding at the back of the pantry. Further research and taste-testing to be conducted. Here's where the test kitchen's ideas really fall apart. It may be a blessing this dish was shot in black and white, as combination of ingredients suggest a regurgi...

Now that we're in the depths of the winter blahs, isn't it time to start daydreaming about next summer? Come June, it's time to take in baseball, hot dogs, apple pie and Chevrolet...or soccer, veggie dogs, gelato and Toyota, if one were to update the old car jingle. The number of hot dog carts on Toronto's sidewalks either testifies to our love of all manner of tube steaks or reflects the laws that make them practically the only type of food street vendors are allowed to sell. For those looking for a change from standard cart fare or boiling/grilling a supermarket 12-pack at home, the Warehouse has dug up handy hot dog hints from the 1950s. Feel free to experiment with chicken or veggie dogs for a modern touch! First up, a tray of baked doggies. As far as 1950s experiments with processed meats go, this one doesn't sound too horrible, though I have never tried horseradish mustard on a hot dog. Bread was a last resort when it came to hot dogs during my child...