Doggin' It

I was recently at a Dodgers game.  It was fun, but there wasn't too much at stake.  The team has got their division.

I was, as always, impressed--if that's the word--with how much everything costs inside the stadium. It makes you long for movie prices. If the parking and tickets haven't broken you, this takes what's left.

Beer costs ten bucks, for instance.  The garlic fries are over seven bucks, a Coke is over five, peanuts over six, all-beef hot dogs over six, etc.  A smart person would eat before he gets there.

Everyone was buying the Dodger Dogs, still a deal at five bucks. (I'm not that big a fan of hot dogs in general. I live around the corner from Pink's, the most popular hot dog stand in town, and I never go there.)



There's a problem, though.  The dogs are longer than the buns.  I guess this is supposed to make them seem overflowing, but I don't get it.  If you're going to have a hot dog, the bun and the dog should be about the same length, so you can have both in each bite.  For that matter, the bun is a good holder for condiments, but who wants mustard, much less relish or onions, sliding off your dog onto your shirt.

Do the dogmakers and the bunmakers work separately?