A “hamdog” is a fast food creation in Australia that has become popular there. The concept is to make a hot dog-sized depression in the center of a burger before grilling it and grilling a hot dog separately. Then place the grilled hot dog in the trough, which will cradle it when both meat items are placed on a single hamburger bun. I saw a story about this on the TV news. The reporter said that “hamdog” is coming to the United States. Wow. I can hardly wait for that to happen.

The story made me think of other incongruous food combinations. Salads used to be just lettuce with salad dressing. Over time, other raw vegetables found their way into salads. Now, people often put meat in their salad. So, we have tuna salad, chicken salad, fish salad and we also have fruit salad. But “hamdog” seems to have crossed some line of respect. It is a presentation of two different bug meats. I say two, but who really knows what bug is in a hot dog?

Would you go to a nice restaurant and order “lamb”? That would be lamb with chicken. How about “horsenpfeffer” (horse and rabbit meat stew)? They eat horse meat in some countries. There’s no reason a meat-on-meat culinary creation can’t make its way to America from any country if the Aussies can send us hamdog. In fact, the possibilities of what bug meat is in a hot dog are greatly expanded when you consider what Australian bug meat could be put in one of those.

My mom likes to eat fried chicken livers. Could “hamdog” inspire the combination of entrails from different animals? If you’re vegan you might throw up at the thought of it. Is vegan vomiting, combined with a carnivore’s vomit, an increase in nausea? Maybe we’d better take a stand. We should tell Australians not to send hamdogs to America, before we learn to live with the McHamdog. If they don’t listen to us, we may have to retaliate. We could send them “gizzard-guts”, which would be cooked bird stomachs and pig intestines.