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Robert Sietsema goes on a tour of New Jersey hot dog stands for the Times. Sietsema writes: "While New Yorkers opt for thin, natural-skin beef franks cooked on the griddle and sparsely decorated with a condiment or two, New Jerseyans prefer thicker dogs with artificial skins in beef-pork combinations." Along the way, he hits up Jimmy Buff's in West Orange, which serves a frank that's stuffed inside of fried pizza dough with potatoes and peppers. [NYT]

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