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.
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.
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.
"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.
"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.
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.
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.
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.
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.
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.
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!
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 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¬ ________________________________________
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¬ ________________________________________
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¬ ________________________________________
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.
