Mr. Levine is also a writer; I’m not. And, not to nitpick here, but there were a few things that were incorrect. Mr. Levine mentions that there isn’t one style of Jersey dog, which is correct. But then he goes on to say that the best examples of beef/pork dogs in Jersey are skinless. They’re not. Galloping Hill Inn, Max’s, Rutt’s Hutt, and all the Texas Weiner places use dogs with casing. Only a few examples of West Jersey dogs, which I consider inferior, use skinless. And the dog pictured from Tommy’s in Elizabeth is a natural casing dog. They use skinless for the Italian Hot Dogs, and natural casing for the regular ones.

I also disagree that Marathon adds an extra spice to the Papaya King dogs. I was told this by someone from Papaya King in response to an e-mail. A bigshot from Marathon, as well as other people who are in a position to know have told me that this isn’t true. All minor points in an excellent and comprehensive article. I enjoyed reading it and speaking with Ed about hot dogs. It would have been nice to be mentioned or otherwise credited for the information that I gave him. I was interviewed and spoke at length with Ed a number of times.

As for the Brooklyn Diner, I haven’t been able to find out the source of their dogs. I spoke with a few people there, but no luck. I think I’ll try contacting some of the hot dog manufacturers who I think may make this dog. All I know is that it is made either in New York or very close.