Change This Relish

Wayne Boatwright wrote on 12 Mar 2006 in rec.food.cooking

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot
dogs or sausages. It consists of sweet onion in a small dice,
well-drained sweet pickle relish, and enough spicy brown mustard to
hold it together, but not soupy.

Given that these three ingredients must stay, what if anything would
you add to change/enhance it? This is certainly nothing fancy, nor is
it meant to be. Just something I like with dogs and sausages and
sometimes on a burger. BTW, I should mention that I absolutely do not
like tomato products on these meats.

Thanks!

Sweet corn nibblets/ diced green bell peppers (one or both) plus a tad of
ground chipotle pepper.

--
-Alan

On 13 Mar 2006 04:51:18 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Given that these three ingredients must stay, what if anything would you add
to change/enhance it? This is certainly nothing fancy, nor is it meant to
be. Just something I like with dogs and sausages and sometimes on a burger.
BTW, I should mention that I absolutely do not like tomato products on these
meats.

Finely diced serrano or jalapeno peppers, of course. Or
substitute pickled peppers for the relish.

-sw

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot dogs or
sausages. It consists of sweet onion in a small dice, well-drained sweet
pickle relish, and enough spicy brown mustard to hold it together, but not
soupy.

Given that these three ingredients must stay, what if anything would you
add
to change/enhance it? This is certainly nothing fancy, nor is it meant to
be. Just something I like with dogs and sausages and sometimes on a
burger.
BTW, I should mention that I absolutely do not like tomato products on
these
meats.

Thanks!

horseradish

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot dogs or
sausages. It consists of sweet onion in a small dice, well-drained sweet
pickle relish, and enough spicy brown mustard to hold it together, but not
soupy.

Given that these three ingredients must stay, what if anything would you
add
to change/enhance it? This is certainly nothing fancy, nor is it meant to
be. Just something I like with dogs and sausages and sometimes on a
burger.
BTW, I should mention that I absolutely do not like tomato products on
these
meats.

Thanks!

Quoted message said:

Wayne Boatwright o¿o

I prefer my dogs this way
http://tinypic.com/rastc9.jpg
Dee Dee

Wayne Boatwright said:

I toss together a mixture that I almost always eat with grilled hot dogs or
sausages. It consists of sweet onion in a small dice, well-drained sweet
pickle relish, and enough spicy brown mustard to hold it together, but not
soupy.

Given that these three ingredients must stay, what if anything would you add
to change/enhance it? This is certainly nothing fancy, nor is it meant to
be. Just something I like with dogs and sausages and sometimes on a burger.
BTW, I should mention that I absolutely do not like tomato products on these
meats.

Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

....mmm... fresh coriandar just before serving

dee wrote on 12 Mar 2006 in rec.food.cooking

Quoted message said:

...mmm... fresh coriandar just before serving

I prefer just sour kraut & ball park mustard on mine.

--
-Alan

On Sun 12 Mar 2006 09:29:47p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

dee wrote on 12 Mar 2006 in rec.food.cooking

Quoted message said:

...mmm... fresh coriandar just before serving

I prefer just sour kraut & ball park mustard on mine.

I like sauerkraut with hot dogs and sausages, but on a plate, not in a bun.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 09:21:52p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot dogs
or
sausages. It consists of sweet onion in a small dice, well-drained
sweet pickle relish, and enough spicy brown mustard to hold it
together, but not soupy.

Given that these three ingredients must stay, what if anything would
you add to change/enhance it? This is certainly nothing fancy, nor is
it meant to be. Just something I like with dogs and sausages and
sometimes on a burger. BTW, I should mention that I absolutely do not
like tomato products on these meats.

Thanks!

Quoted message said:

Wayne Boatwright o¿o

I prefer my dogs this way
http://tinypic.com/rastc9.jpg
Dee Dee

Don't they squeal when you bite them?

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 08:57:23p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

On 13 Mar 2006 04:51:18 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Given that these three ingredients must stay, what if anything would you
add to change/enhance it? This is certainly nothing fancy, nor is it
meant to be. Just something I like with dogs and sausages and sometimes
on a burger. BTW, I should mention that I absolutely do not like tomato
products on these meats.

Finely diced serrano or jalapeno peppers, of course. Or
substitute pickled peppers for the relish.

-sw

I like the idea of the peppers!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 08:56:14p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

Wayne Boatwright wrote on 12 Mar 2006 in rec.food.cooking

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot
dogs or sausages. It consists of sweet onion in a small dice,
well-drained sweet pickle relish, and enough spicy brown mustard to
hold it together, but not soupy.

Given that these three ingredients must stay, what if anything would
you add to change/enhance it? This is certainly nothing fancy, nor is
it meant to be. Just something I like with dogs and sausages and
sometimes on a burger. BTW, I should mention that I absolutely do not
like tomato products on these meats.

Thanks!

Sweet corn nibblets/ diced green bell peppers (one or both) plus a tad of
ground chipotle pepper.

Nice additions. Thanks, Alan.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 09:08:16p, Thus Spake Zarathustra, or was it D.Currie?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I toss together a mixture that I almost always eat with grilled hot dogs
or
sausages. It consists of sweet onion in a small dice, well-drained
sweet pickle relish, and enough spicy brown mustard to hold it
together, but not soupy.

Given that these three ingredients must stay, what if anything would
you add to change/enhance it? This is certainly nothing fancy, nor is
it meant to be. Just something I like with dogs and sausages and
sometimes on a burger. BTW, I should mention that I absolutely do not
like tomato products on these meats.

Thanks!

horseradish

I love horseradish! A must try!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 09:22:10p, Thus Spake Zarathustra, or was it dee?

Quoted message said:

Wayne Boatwright said:

I toss together a mixture that I almost always eat with grilled hot dogs
or sausages. It consists of sweet onion in a small dice, well-drained
sweet pickle relish, and enough spicy brown mustard to hold it together,
but not soupy.

Given that these three ingredients must stay, what if anything would you
add to change/enhance it? This is certainly nothing fancy, nor is it
meant to be. Just something I like with dogs and sausages and sometimes
on a burg er. BTW, I should mention that I absolutely do not like tomato
products on th ese meats.

Thanks!

--
Wayne Boatwright o¿o ____________________

BIOYA

...mmm... fresh coriandar just before serving

I always forget about fresh coriander. I always add it to salsa and
guacamole. I guess it's time to try it in the relish!

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright said:

I toss together a mixture that I almost always eat with grilled hot dogs or
sausages. It consists of sweet onion in a small dice, well-drained sweet
pickle relish, and enough spicy brown mustard to hold it together, but not
soupy.

Given that these three ingredients must stay, what if anything would you add
to change/enhance it? This is certainly nothing fancy, nor is it meant to
be. Just something I like with dogs and sausages and sometimes on a burger.
BTW, I should mention that I absolutely do not like tomato products on these
meats.

Thanks!

I think I might experiment with mango chutney, or fresh lime juice of
maybe lemon grass. Or mushrooms. Or I might go the apple/sage way. But a
lot of that would depend on what the sweet pickle relish tastes like.
I've never had it.

Now I am thinking of dark beer. And ketchup. Pineapple, even.

Well, I am not sure any of these ideas are any good, really.

On 13 Mar 2006 06:14:04 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Sun 12 Mar 2006 08:57:23p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

On 13 Mar 2006 04:51:18 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Given that these three ingredients must stay, what if anything would you
add to change/enhance it? This is certainly nothing fancy, nor is it
meant to be. Just something I like with dogs and sausages and sometimes
on a burger. BTW, I should mention that I absolutely do not like tomato
products on these meats.

Finely diced serrano or jalapeno peppers, of course. Or
substitute pickled peppers for the relish.

-sw

I like the idea of the peppers!

That soundsreasonable to me, too. You might even try sweet pickled
jalapenos.
--
modom

On Mon 13 Mar 2006 06:45:57a, Thus Spake Zarathustra, or was it jake?

Quoted message said:

Wayne Boatwright said:

I toss together a mixture that I almost always eat with grilled hot
dogs or sausages. It consists of sweet onion in a small dice,
well-drained sweet pickle relish, and enough spicy brown mustard to
hold it together, but not soupy.

Given that these three ingredients must stay, what if anything would
you add to change/enhance it? This is certainly nothing fancy, nor is
it meant to be. Just something I like with dogs and sausages and
sometimes on a burger. BTW, I should mention that I absolutely do not
like tomato products on these meats.

Thanks!

I think I might experiment with mango chutney, or fresh lime juice of
maybe lemon grass. Or mushrooms. Or I might go the apple/sage way. But a
lot of that would depend on what the sweet pickle relish tastes like.
I've never had it.

Now I am thinking of dark beer. And ketchup. Pineapple, even.

Well, I am not sure any of these ideas are any good, really.

All interesting and god ideas, but not really what I want to end up with,
except, um, the dark beer! :-)

Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Mon 13 Mar 2006 08:33:14a, Thus Spake Zarathustra, or was it modom?

Quoted message said:

On 13 Mar 2006 06:14:04 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Sun 12 Mar 2006 08:57:23p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

On 13 Mar 2006 04:51:18 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Given that these three ingredients must stay, what if anything would
>you add to change/enhance it? This is certainly nothing fancy, nor is
>it meant to be. Just something I like with dogs and sausages and
>sometimes on a burger. BTW, I should mention that I absolutely do not
>like tomato products on these meats.

Finely diced serrano or jalapeno peppers, of course. Or
substitute pickled peppers for the relish.

-sw

I like the idea of the peppers!

That soundsreasonable to me, too. You might even try sweet pickled
jalapenos.
--
modom

That sounds even better, Michael!

Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

On Mon 13 Mar 2006 06:45:57a, Thus Spake Zarathustra, or was it jake?

Quoted message said:

Wayne Boatwright said:

I toss together a mixture that I almost always eat with grilled hot

Quoted message said:

All interesting and god ideas,

Even the pineapple? I am not at all srue about that one. Not at all.

but not really what I want to end up with,

Quoted message said:

except, um, the dark beer! :-)

I love dark beers, too.

Quoted message said:

Thanks!

On Mon 13 Mar 2006 09:24:23a, Thus Spake Zarathustra, or was it jake?

Quoted message said:

Wayne Boatwright said:

On Mon 13 Mar 2006 06:45:57a, Thus Spake Zarathustra, or was it jake?

Quoted message said:

Wayne Boatwright wrote:

>I toss together a mixture that I almost always eat with grilled hot

Quoted message said:

All interesting and god ideas,

Even the pineapple? I am not at all srue about that one. Not at all.

I've eaten a lot of so-called "gourmet" burgers that had a multitude of
things on them, including pineapple. I have occasionally grilled a slice
of pineapple and used it on a teriyake burger. Very tasty! However, right
now I'm just try to think of minor modifications to my already existing
"everyday" relish that I use all the time.

I never thought about mango or papaya, but I bet they would make a great
tropical burger.

Quoted message said:

but not really what I want to end up with,

Quoted message said:

except, um, the dark beer! :-)

I love dark beers, too.

Quoted message said:

Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 13 Mar 2006 17:20:44 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Mon 13 Mar 2006 08:33:14a, Thus Spake Zarathustra, or was it modom?

Quoted message said:

On 13 Mar 2006 06:14:04 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Sun 12 Mar 2006 08:57:23p, Thus Spake Zarathustra, or was it Steve
Wertz?

> On 13 Mar 2006 04:51:18 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Given that these three ingredients must stay, what if anything would
>>you add to change/enhance it? This is certainly nothing fancy, nor is
>>it meant to be. Just something I like with dogs and sausages and
>>sometimes on a burger. BTW, I should mention that I absolutely do not
>>like tomato products on these meats.
>
> Finely diced serrano or jalapeno peppers, of course. Or
> substitute pickled peppers for the relish.

I like the idea of the peppers!

That soundsreasonable to me, too. You might even try sweet pickled
jalapenos.

That sounds even better, Michael!

[crossing arms over chest] Well, Hrmpff !

-sw