Scrambled Dog, Dinglewood Pharmacy (Georgia)

Back around 1946, an inventive Columbus, Georgia, restaurateur decided to create a unique hot dog dish with boiled chopped franks smothered in chili, onions and pickles served with a substantial handful of oyster crackers on top that was intended to be consumed with utensils. That diner went out of business, but its Scrambled Dog stuck around, becoming a Columbus-area mainstay. It's been on the menu, true to its original form, for more than 50 years at the century-old Dinglewood Pharmacy, where it's served in a porcelain relish dish and a spoon. This regional classic is still so popular that accounts for 85 percent of the independent pharmacy's soda fountain sales.

Hot Dog with Sauteed Cabbage, Onion and Garlic

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 2 crisp cabbage leaves, tough central veins removed, shredded
• ½ small white onion, sliced
• 1 clove of garlic, peeled and finely chopped
• Vegetable oil for frying
• Salt and pepper

To Make

Pour about a tablespoon of oil in to a non-stick frying pan and bring to a moderate heat.

Add the cabbage, onion and garlic. Season with salt and pepper.

Stir fry for a few minutes on a medium heat until the cabbage and onion have softened.

Lay the hot dog in the sub roll and spoon on the cabbage and onion mix to serve.