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Is it correct that Michigan sauce is "invariably tomato based" in Montreal, or is the writer mistaking the deep color of the roux mixed into the sauce there with that of tomatos?
70.231.128.75 16:55, 23 May 2007 (UTC)Steve P.
Of interest: NPR just aired a commentary on the New York State Michigan Hot Dog. One of its primary points was about the "Bun" being specially made with both ends baked 'closed' so to keep either the onions or the sauce from falling out, however, the bun only holds the buried item, the one on the top of the dog stills falls off. Note: I was born and raised in Jackson, MI, Home of the Coney Dog and the Michigan Sauce. Buns there were not Closed. —Preceding unsigned comment added by 216.93.94.165 (talk) 16:51, 8 March 2008 (UTC)[reply]
I have been searching for a red hot recipe and have only come up with michigan recipes, the difference being michigan sauce is more "wet." I have to admit that I don't have extensive culinary training. Is it a matter of simmering longer or is the redhot recipe entirely different from michigan sauce? 65.183.128.86 (talk) 13:52, 6 September 2008 (UTC)[reply]
