By Larry Roberts, Pittsburgh Post-Gazette
January 28, 2014 6 a.m.
For quite some time it appeared that hot dogs were losing favor in the United States to tacos, pizza, burgers and fried chicken. Then, over the past few years, the ever-so-adaptable sausage started to make inroads with the latest generation by serving as a vessel for creative toppings such as kimchi, cheese curds and foie gras. This was hammered home to me when, a couple of weeks ago, I got a telephone call from my youngest daughter, an aspiring actress in New York City, passing on with exuberance her adventures with a hot dog extraordinaire — a bockwurst made from veal and pork to be exact — from a cart on the city's West Side.