You know the saying.  While spending my "Friday" night sprawled alone on the futon, Olympics droning on in the background, laptop propped fittingly on my lap, and vat of wine in my hand not working the mouse, I came across a blurb on <a href="http://www.sanfranmag.com/story/year-dog">www.sanfranmag.com</a>.  Jan Newberry writes of Absinthe's bar menu, "Taking the Bay Area’s DIY ethos to heart, executive chef Jamie Lauren not only makes the sausages—a blend of Kobe beef, pork shoulder, and her own bacon—but she also bakes the buns (and slathers them with bacon fat), ferments the sauerkraut, blends the ketchup and mustard, and fries the so-good-you-can’t-stop-eating-them yogurt-dill potato chips."  Perhaps this is the hot dog that my husband has been craving and denying himself of in 2010.  It could be the ideal "unprocessed" cheater meal...almost not even cheating.