Sam's Club Brings $.99 Polish Hot Dogs to All Stores After They're Cut From Costco's Food Courts

Elsie Hui, Flickr // CC BY 2.0
Elsie Hui, Flickr // CC BY 2.0

In early July, Costco angered many customers with the announcement that its beloved Polish hot dog was being removed from the food court menu. If you're someone who believes cheap meat tastes best when eaten in a bulk retail warehouse, Sam's Club has good news: The competing big box chain has responded to Costco's news by promising to roll out Polish hot dogs in all its stores later this month, Business Insider reports.

The Polish hot dog has long been a staple at Costco. Like Costco's classic hot dog, the Polish dog was part of the food court's famously affordable $1.50 hot dog and a soda package. The company says the item is being cut in favor of healthier offerings, like açai bowls, organic burgers, and plant-based protein salads.

The standard hot dog and the special deal will continue to be available in stores, but customers who prefer the meatier Polish dog aren't satisfied. Fans immediately took their gripes to the internet—there's even a petition on Change.org to "Bring Back the Polish Dog!" with more than 6500 signatures.

Now Sam's Clubs are looking to draw in some of those spurned customers. Its version of the Polish dog will be sold for just $.99 at all stores starting Monday, July 23. Until now, the chain's Polish hot dogs had only been available in about 200 Sam's Club cafés.

It's hard to imagine the Costco food court will lose too many of its loyal followers from the menu change. Polish hot dogs may be getting axed, but the popular rotisserie chicken and robot-prepared pizza will remain.

[h/t Business Insider]

New Jersey's Anthony Bourdain Food Trail Has Opened

Neilson Barnard/Getty Images
Neilson Barnard/Getty Images

Before Anthony Bourdain was a world-famous chef, author, or food and travel documentarian, he was just another kid growing up in New Jersey. Earlier this year, Food & Wine reported that Bourdain's home state would honor the late television personality with a food trail tracing his favorite restaurants. And that trail is now open.

Bourdain was born in New York City in 1956, and spent most of childhood living in Leonia, New Jersey. He often revisited the Garden State in his books and television shows, highlighting the state's classic diners and delis and the seafood shacks of the Jersey shore.

Immediately following Bourdain's tragic death on June 8, 2018, New Jersey assemblyman Paul Moriarty proposed an official food trail featuring some of his favorite eateries. The trail draws from the New Jersey episode from season 5 of the CNN series Parts Unknown. In it, Bourdain traveled to several towns throughout the state, including Camden, Atlantic City, and Asbury Park, and sampled fare like cheesesteaks, salt water taffy, oysters, and deep-fried hot dogs.

The food trail was approved following a unanimous vote in January, and the trail was officially inaugurated last week. Among the stops included on the trail:

  1. Frank's Deli // Asbury Park
  1. Knife and Fork Inn // Atlantic City
  1. Dock's Oyster House // Atlantic City
  1. Tony's Baltimore Grill // Atlantic City
  1. James' Salt Water Taffy // Atlantic City
  1. Lucille's Country Cooking // Barnegat
  1. Tony & Ruth Steaks // Camden
  1. Donkey's Place // Camden
  2. Hiram's Roadstand // Fort Lee

The Reason Why 'Doritos Breath' Stopped Being a Problem

iStock/FotografiaBasica
iStock/FotografiaBasica

In the 1960s, Frito-Lay marketing executive Arch West returned from a family vacation in California singing the praises of toasted tortillas he had sampled at a roadside stop. In 1972, his discovery morphed into Doritos, a plain, crispy tortilla chip that was sprinkled with powdered gold in the form of nacho cheese flavoring.

Doritos enthusiasts were soon identifiable by the bright orange cheese coating that covered their fingers. But there was another giveaway that they had been snacking: a garlic-laden, oppressive odor emanating from their mouths. The socially stigmatizing condition became known as "Doritos breath." And while the snack still packs a potent post-mastication smell, it’s not nearly as severe as it was in the 1970s and 1980s. So what happened?

Like most consumer product companies, Frito-Lay regularly solicits the opinions of focus groups on how to improve their products. The company spent more than a decade compiling requests, which eventually boiled down to two recurring issues: Doritos fans wanted a cheesier taste, and they also wanted their breath to stop wilting flowers.

The latter complaint was not considered a pressing issue. Despite their pungent nature, Doritos were a $1.3 billion brand in the early 1990s, so clearly people were willing to risk interpersonal relationships after inhaling a bag. But in the course of formulating a cheesier taste—which the company eventually dubbed Nacho Cheesier Doritos—they found that it altered the impact of the garlic powder used in making the chip. Infused with the savory taste known as umami, the garlic powder was what gave Doritos their lingering stink. Tinkering with the garlic flavoring had the unintended—but very happy—consequence of significantly reducing the smell.

“It was not an objective at all,” Stephen Liguori, then-vice president of marketing at Frito-Lay, told the Associated Press in April 1992. “It turned out to be a pleasant side effect of the new and improved seasoning.”

Frito-Lay offered snack-sized bags of the new flavor and enlisted former heavyweight boxing champion George Foreman to promote it. Ever since, complaints of the scent of Doritos wafting from the maws of co-workers have been significantly reduced, and the Nacho Cheesier variation has remained the Doritos flavor of choice among consumers.

When Arch West died in 2011 at the age of 97, his family decided to sprinkle Doritos in his grave. They were plain. Not because of the smell, but because his daughter, Jana Hacker, believed that mourners wouldn’t want nacho cheese powder on their fingers.

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