I make a very simple fresh relish to serve with hot dogs every time we have
them. Just thought I would share it.

½ large sweet onion, finely diced
2 teaspoons sweet pickle relish
2 teaspoons pickled jalapeño, finely diced
½ teaspoon dried dill weed
½ teaspoon celery seed
French’s yellow mustard

Combine all ingredients except mustard. Gradually add enough mustard to
make the consistency you like. Mix thoroughly and store in refrigerator
until serving. The relish will stay fresh in the refrigerator for several
days.

Enjoy!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 11(XI)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 1dys 3hrs 41mins
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************************************************** **********************

Wayne wrote:

> I make a very simple fresh relish to serve with hot dogs every time we
> have
> them. Just thought I would share it.
>
> ½ large sweet onion, finely diced
> 2 teaspoons sweet pickle relish
> 2 teaspoons pickled jalapeño, finely diced
> ½ teaspoon dried dill weed
> ½ teaspoon celery seed
> French’s yellow mustard
>
> Combine all ingredients except mustard. Gradually add enough mustard to
> make the consistency you like. Mix thoroughly and store in refrigerator
> until serving. The relish will stay fresh in the refrigerator for several
> days.
>
> Enjoy!


I honestly don't think I'd like that mixture on a hot dog. But I'd like to
try it on crabcakes or with salmon. Or maybe on a lobster roll or a fish
taco.

Bob

On Wed 19 Nov 2008 07:54:05p, Bob Terwilliger told us...

> Wayne wrote:
>
>> I make a very simple fresh relish to serve with hot dogs every time we
>> have
>> them. Just thought I would share it.
>>
>> ½ large sweet onion, finely diced
>> 2 teaspoons sweet pickle relish
>> 2 teaspoons pickled jalapeño, finely diced
>> ½ teaspoon dried dill weed
>> ½ teaspoon celery seed
>> French’s yellow mustard
>>
>> Combine all ingredients except mustard. Gradually add enough mustard to
>> make the consistency you like. Mix thoroughly and store in refrigerator
>> until serving. The relish will stay fresh in the refrigerator for
several
>> days.
>>
>> Enjoy!
>
>
> I honestly don't think I'd like that mixture on a hot dog. But I'd like
to
> try it on crabcakes or with salmon. Or maybe on a lobster roll or a fish
> taco.
>
> Bob

Those sound like great options, Bob. Thanks! I will probably try some of
those.

As far as hot dogs are concerned, I started making this because yellow
mustard, sweet relish, and onion were the condiments I always liked on a
hot dog. Made since to combine them (for me). I’m not a hot dog and
catsup person.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/19(XIX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3hrs 55mins
************************************************** **********************
Disorder expands proportionately to the tolerance for it.
************************************************** **********************

On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
> wrote:


>As far as hot dogs are concerned, I started making this because yellow
>mustard, sweet relish, and onion were the condiments I always liked on a
>hot dog. Made since to combine them (for me).

That's almost what we do in Chicago.

>I’m not a hot dog and catsup person.

The flavors just don't go together.

Lou

Wayne Boatwright wrote:
> I make a very simple fresh relish to serve with hot dogs every time we have
> them. *Just thought I would share it.
>
> ½ large sweet onion, finely diced
> 2 teaspoons sweet pickle relish
> 2 teaspoons pickled jalapeño, finely diced
> ½ teaspoon dried dill weed
> ½ teaspoon celery seed
> French’s yellow mustard
> *Mix thoroughly and store in refrigerator
> until serving. *The relish will stay fresh in the refrigerator for several days.

Only a certifiable kitchen pinhead would attempt to pawn this off as
something they developed.

That's essentially a copycat recipe, hot dog relish exists on grocery
store shelves under many labels. The dried celery seed would ruin it,
would need to be ground (I don't think they're necessary added to
commercial sweet pickle relish, probably already in there... most tube
steak contains ground celery seed as a matter of course. And dill
weed doesn't go well with hot dogs.

And except for the raw onion there is nothing fresh about those
ingredients... and it's not wise to store any recipe with fresh onion,
it'd become funky within a couple hours, normally that relish would
contain pickled onion (maybe)... it would be much smarter to add
freshly chopped onion as a separate condiment. Without the raw onion
that relish can be stored in the fridge 2-3 years. Sweet pickle
relish is actually cauliflower. It's less expensive to simply buy
that type hot dog relish, if you buy the store brand a quart jar is
like $4. I keep sweet pickle relish on hand all the time... I
occasionally mix some with Gulden's brown to make that combo...
doesn't really need the rest of that crap unless you're a TIADer. I'm
not nuts about that relish on a dawg anyway... I'm a deli mustard and
hot fresh kraut man.

On Nov 19, 9:54*pm, "Bob Terwilliger" >
wrote:
> Wayne wrote:
> > I make a very simple fresh relish to serve with hot dogs every time we
> > have
> > them. *Just thought I would share it.
>
> > ½ large sweet onion, finely diced
> > 2 teaspoons sweet pickle relish
> > 2 teaspoons pickled jalapeño, finely diced
> > ½ teaspoon dried dill weed
> > ½ teaspoon celery seed
> > French’s yellow mustard
>
> > Combine all ingredients except mustard. *Gradually add enough mustard to
> > make the consistency you like. *Mix thoroughly and store in refrigerator
> > until serving. *The relish will stay fresh in the refrigerator for several
> > days.
>
> > Enjoy!
>
> I honestly don't think I'd like that mixture on a hot dog. But I'd like to
> try it on crabcakes or with salmon. Or maybe on a lobster roll or a fish
> taco.

You'll like it even less on seafood, unless you're suffering from
terminal TIAD. You're thinking of tarter sauce, essentially mayo with
sweet pickle relish.

On Thu 20 Nov 2008 09:10:16a, Lou Decruss told us...

> On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
> > wrote:
>
>
>>As far as hot dogs are concerned, I started making this because yellow
>>mustard, sweet relish, and onion were the condiments I always liked on a
>>hot dog. Made since to combine them (for me).
>
> That's almost what we do in Chicago.
>
>>I’m not a hot dog and catsup person.
>
> The flavors just don't go together.
>
> Lou
>

They don’t go together for me, either, but catsup is all that David will
put on his hot dogs.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/20(XX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
6dys 13hrs 48mins
************************************************** **********************
Some people are afraid of heights. I'm afraid of widths
************************************************** **********************

Pussy Katz wrote:

>>> I make a very simple fresh relish to serve with hot dogs every time we
>>> have them. Just thought I would share it.
>>
>>> ½ large sweet onion, finely diced
>>> 2 teaspoons sweet pickle relish
>>> 2 teaspoons pickled jalapeño, finely diced
>>> ½ teaspoon dried dill weed
>>> ½ teaspoon celery seed
>>> French’s yellow mustard
>>
>>> Combine all ingredients except mustard. Gradually add enough mustard to
>>> make the consistency you like. Mix thoroughly and store in refrigerator
>>> until serving. The relish will stay fresh in the refrigerator for
>>> several
>>> days.
>>
>>> Enjoy!
>>
>> I honestly don't think I'd like that mixture on a hot dog. But I'd like
>> to try it on crabcakes or with salmon. Or maybe on a lobster roll or a
>> fish taco.
>
> You'll like it even less on seafood, unless you're suffering from terminal
> TIAD. You're thinking of tarter sauce, essentially mayo with sweet pickle
> relish.


Don't try to impose your ****ed-up tastebuds on me, you pederast. Also,
learn how to spell "tartar". Your misspellings in the midst of your
mouth-foaming rants make you look even more stupid than usual.

Bob

On Thu 20 Nov 2008 02:23:40p, Bob Terwilliger told us...

> Pussy Katz wrote:
>
>>>> I make a very simple fresh relish to serve with hot dogs every time we
>>>> have them. Just thought I would share it.
>>>
>>>> ½ large sweet onion, finely diced
>>>> 2 teaspoons sweet pickle relish
>>>> 2 teaspoons pickled jalapeño, finely diced
>>>> ½ teaspoon dried dill weed
>>>> ½ teaspoon celery seed
>>>> French’s yellow mustard
>>>
>>>> Combine all ingredients except mustard. Gradually add enough mustard
to
>>>> make the consistency you like. Mix thoroughly and store in
refrigerator
>>>> until serving. The relish will stay fresh in the refrigerator for
>>>> several
>>>> days.
>>>
>>>> Enjoy!
>>>
>>> I honestly don't think I'd like that mixture on a hot dog. But I'd like
>>> to try it on crabcakes or with salmon. Or maybe on a lobster roll or a
>>> fish taco.
>>
>> You'll like it even less on seafood, unless you're suffering from
terminal
>> TIAD. You're thinking of tarter sauce, essentially mayo with sweet
pickle
>> relish.
>
>
> Don't try to impose your ****ed-up tastebuds on me, you pederast. Also,
> learn how to spell "tartar". Your misspellings in the midst of your
> mouth-foaming rants make you look even more stupid than usual.
>
> Bob

Par for the course, Bob. After thinking about your original suggestions, I
think I would especially like it on crabcakes or a lobster roll. Also, on
a sandwich made from a salmon patty.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/20(XX)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
6dys 6hrs 25mins
************************************************** **********************
and they all woke up with their _real_ noses.
************************************************** **********************

On Wed, 19 Nov 2008 03:31:16 GMT, Wayne Boatwright
> wrote:

>I make a very simple fresh relish to serve with hot dogs every time we have
>them. Just thought I would share it.
>
>½ large sweet onion, finely diced
>2 teaspoons sweet pickle relish
>2 teaspoons pickled jalapeño, finely diced
>½ teaspoon dried dill weed
>½ teaspoon celery seed
>French’s yellow mustard
>
>Combine all ingredients except mustard. Gradually add enough mustard to
>make the consistency you like. Mix thoroughly and store in refrigerator
>until serving. The relish will stay fresh in the refrigerator for several
>days.
>
>Enjoy!


I make and can dill relish. With mustard on the hot dog it is very
similar to yours. I may put some of mine in mayo to eat with salmon.

On Thu, 20 Nov 2008 17:12:54 GMT, Wayne Boatwright wrote:

> On Thu 20 Nov 2008 09:10:16a, Lou Decruss told us...
>
>> On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>>As far as hot dogs are concerned, I started making this because yellow
>>>mustard, sweet relish, and onion were the condiments I always liked on a
>>>hot dog. Made since to combine them (for me).
>>
>> That's almost what we do in Chicago.
>>
>>>I’m not a hot dog and catsup person.
>>
>> The flavors just don't go together.
>>
>> Lou
>>
>
> They don’t go together for me, either, but catsup is all that David will
> put on his hot dogs.

you gotta get rid of that boy, wayne. something's wrong with him.

your pal,
blake

On Fri 21 Nov 2008 05:10:04a, The Cook told us...

> I make and can dill relish. With mustard on the hot dog it is very
> similar to yours. I may put some of mine in mayo to eat with salmon.

That sounds really good, Susan. I make pickles, but I’ve never made relish.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/21(XXI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
5dys 12hrs 23mins
************************************************** **********************
If it weren't for electricity, we'd all be watching television by
candlelight. --George Gobel
************************************************** **********************

On Fri 21 Nov 2008 09:09:34a, blake murphy told us...

> On Thu, 20 Nov 2008 17:12:54 GMT, Wayne Boatwright wrote:
>
>> They don’t go together for me, either, but catsup is all that David will
>> put on his hot dogs.
>
> you gotta get rid of that boy, wayne. something's wrong with him.
>
> your pal,
> blake
>

Dietary preferences are a losing battle with David. I gave up long ago.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/21(XXI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
5dys 12hrs 2mins
************************************************** **********************
Things working well, no problems. Time to upgrade.
************************************************** **********************

On Fri, 21 Nov 2008 18:38:43 GMT, Wayne Boatwright
> wrote:

>On Fri 21 Nov 2008 05:10:04a, The Cook told us...
>
>> I make and can dill relish. With mustard on the hot dog it is very
>> similar to yours. I may put some of mine in mayo to eat with salmon.
>
>That sounds really good, Susan. I make pickles, but I’ve never made relish.


I am pretty sure I used the recipe in the Ball Blue Book.

On Fri 21 Nov 2008 12:07:06p, The Cook told us...

> On Fri, 21 Nov 2008 18:38:43 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 21 Nov 2008 05:10:04a, The Cook told us...
>>
>>> I make and can dill relish. With mustard on the hot dog it is very
>>> similar to yours. I may put some of mine in mayo to eat with salmon.
>>
>>That sounds really good, Susan. I make pickles, but I’ve never made
>>relish.
>
>
> I am pretty sure I used the recipe in the Ball Blue Book.
>

Thanks. I’ve got the book, so I’ll take a look.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/21(XXI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
5dys 11hrs 9mins
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Oxymoron: Science Fiction.
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In article >,
blake murphy > wrote:

> On Thu, 20 Nov 2008 17:12:54 GMT, Wayne Boatwright wrote:
>
> > On Thu 20 Nov 2008 09:10:16a, Lou Decruss told us...
> >
> >> On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
> >> > wrote:

> >>>I’m not a hot dog and catsup person.
> >>
> >> The flavors just don't go together.

> > They don’t go together for me, either, but catsup is all that David will
> > put on his hot dogs.
>
> you gotta get rid of that boy, wayne. something's wrong with him.

That's kind of silly, Blake. More for Wayne! It's easy to buy catsup
at the store, and he can just fob David off on that.

--
Dan Abel
Petaluma, California USA

On Fri 21 Nov 2008 12:56:57p, Dan Abel told us...

> In article >,
> blake murphy > wrote:
>
>> On Thu, 20 Nov 2008 17:12:54 GMT, Wayne Boatwright wrote:
>>
>> > On Thu 20 Nov 2008 09:10:16a, Lou Decruss told us...
>> >
>> >> On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
>> >> > wrote:
>
>> >>>I’m not a hot dog and catsup person.
>> >>
>> >> The flavors just don't go together.
>
>> > They don’t go together for me, either, but catsup is all that David
>> > will put on his hot dogs.
>>
>> you gotta get rid of that boy, wayne. something's wrong with him.
>
> That's kind of silly, Blake. More for Wayne! It's easy to buy catsup
> at the store, and he can just fob David off on that.
>

And that’s just what I do, Dan.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/21(XXI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
5dys 10hrs 49mins
************************************************** **********************
'I have studied many philosophers and many cats. The wisdom of cats
is infinitely superior.' Hippolyte Taine
************************************************** **********************

On Fri, 21 Nov 2008 11:56:57 -0800, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Thu, 20 Nov 2008 17:12:54 GMT, Wayne Boatwright wrote:
>>
>>> On Thu 20 Nov 2008 09:10:16a, Lou Decruss told us...
>>>
>>>> On Thu, 20 Nov 2008 03:07:46 GMT, Wayne Boatwright
>>>> > wrote:
>
>>>>>I’m not a hot dog and catsup person.
>>>>
>>>> The flavors just don't go together.
>
>>> They don’t go together for me, either, but catsup is all that David will
>>> put on his hot dogs.
>>
>> you gotta get rid of that boy, wayne. something's wrong with him.
>
> That's kind of silly, Blake. More for Wayne! It's easy to buy catsup
> at the store, and he can just fob David off on that.

but it means living in a House full of Error!

your pal,
blake