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Introduction

• Name: Topper.
  Profession: Serial used-clothing entrepreneur.
  Fun fact: his cousin dated Kieth Richards’ daughter!
• Name: Greg.
  Profession: N/A. Fun fact: R.L. Stein lookalike, lived on a sailboat.
• Name: Anis.
  Profession: Hotel manager.
• Name: Anis (a different one).
  Profession: Founder, dating app startup (now defunct).
• Name: Pablo.
  Profession: Photographer (Chilean).
  Fun fact: can’t swim.
• Name: Antonello. Profession: photographer (Sicilian).
• Name: Rupert.
  Profession: Photographer (Australian).
  Fun fact: loves speedos and ultimate frisbee.
• Name: Ian.
  Profession: sommelier, amateur poet.
• Name: Adam.
  Profession: creative director.
  Fun fact: was fired (and sued!) by Google.
• Name: Ford.
  Profession: Barista.
  Fun fact: was considering being a lawyer, chose barista instead.
• Name: Kris.
  Profession: amateur opera singer.
  Fun fact: Loves grapes!
• Name: Oliver.
  Profession: Sandwich purveyor.
  Fun fact: Family owned the Atlanta Hawks!
• Name: Cameron.
  Profession: Unknown, crypto (?).
  Fun fact: While attending Harvard, co-founded a popular social media site but then got kicked out of the company!

Ingredients

Known as “Sixty-second pink meat tubes”, I perfected this recipe in grad school when I had an a class that ended at 1:00 and an internship across the river that started at 1:15. For the meat tubes, you’ll need:

• Hot dogs.
• Hot dog rolls. Pro Tip™️: Martin's potato rolls are the way to go.
• Pickles. Pro Tip™️: My favorite brand is Grillo’s, if you can find ‘em.
• Yellow onion
• Spicy brown mustard
• Tabasco

Instructions

The secret to preparing the meat tubes in less than 60 seconds is the sequencing:

1. Throw the dogs onto a frying pan on high heat.
2. Quickly dice part of the onion. Hurry, you only have 60 seconds, so don't slice more than you need.
3. Roll the dogs around on the pan, watching in pleasure as at least two sides of their taught pink skin turn an even, golden tan.
4. If you have whole pickles, slice one into spears. Pro Tip™️: by using whole pickles and slicing them yourself, you control the pickle-to-meat-tube ratio.
5. Lay your pickles in your buns. Lean the buns against each other, so that they are standing up on the plate (all the easier to add to dogs in the next step)
6. With your bare hands, grab the meat tubes off the pan and nestle them into the waiting potato rolls.
7. Complete the ensemble with a sprinkling of onion, a healthy squirt of spicy brown, and several shakes of tabasco.