Please help ... how do you eat RELISH?
- ipse dixit Jun 8, 2006 02:18 PM
I've got about 5 gallons (yes, "gallons") of relish sitting at home.
I need "new" uses for relish.
So far, I've already tried the following:
1. relish and congee
2. relish and oatmeal
3. relish and peanut butter sandwich
4. relish in bean burrito
5. relish on pizza
6. relish on my "dan dan mein"
7. relish as salad dressing
8. relish in my chili
9. relish and mandu
10. relish with my "char siou bao"
11. relish on hash browns
12. relish and scrambled eggs
13. relish and wasabi combo for my sushi
14. relish on toasted bagel
15. relish and yogurt combo with naan
16. relish in mac 'n cheese
17. relish, straight up
Any other ideas? Uses?
And, does relish spoil?
(btw, I've already donated 10 gallons to a local food shelter/bank, and I'd like to at least partake in some of this relish myself ...)
What type of relish? When I hear that word the only thing I think of is the green chopped stuff I put on hot dogs? I'd never try that on eggs, let alone oatmeal. So I'm assuming you are talking about something else.
Mix with mayo and lemon to make tartar sauce. Mix with mayo and ketchup to make Thousand Island dressing.
According to James Joyse's Ulysses, "Mr Leopold Bloom ate with relish the inner organs of beasts and fowls."
Please do chime in with your recommendations for foods that are complimented by a relish accompaniament, but please no recipes here. Please start a new thread on Home Cooking for recipes that incorporate relish in to the preparation of the dish.
You've really got me curious: are you talking about sweet pickle relish? The kind people put on frankfurters and/or burgers? That you'd mix into tuna salad or add to mayo to make tartar sauce?
I usually buy that in very small quantities and, once the jar has been open, yes - it has to be refrigerated.
How in the world did you end up with all that relish?
re: Ruth Lafler
Ok, results below ... on a * system
* = not for human consumption
** = edible if starving on a desert island
*** = comparable to astronaut food
**** = better than chocolate
***** = someone needs to package this and sell it
1. relish and congee (****)
2. relish and oatmeal (*)
3. relish and peanut butter sandwich (***)
4. relish in bean burrito (***)
5. relish on pizza (**)
6. relish on my "dan dan mein" (****)
7. relish as salad dressing (*)
8. relish in my chili (*)
9. relish and mandu (****)
10. relish with my "char siou bao" (****)
11. relish on hash browns (***)
12. relish and scrambled eggs (***)
13. relish and wasabi combo for my sushi (*****)
14. relish on toasted bagel (**)
15. relish and yogurt combo with naan (****)
16. relish in mac 'n cheese (***)
17. relish, straight up (***)
re: ipse dixit
Wow, thanks. I had to imagine some of that wasn't very good.
OK, so I'll offer my one tip that I tried while living in the San Diego suburbs where the ladies would bring things to pot lucks like a pan of cool whip topped with oreo cookies.
Here it is - spam, cream cheese and relish pinwheels. I don't have the quantities, but IIRC, pickle relish was mixed with cream cheese. A slice of white bread with crusts cut off ... the more like Wonder bread, the better ... was spread with the pickle/cream cheese mixture, topped with spam spread and the whole thing rolled up and cut into small pieces. Not that I'd run out and make my own, but it was one of the tastier things I tried with that group. I was living in food hell.
I know people mentioned macaroni salad, tartar sauce, potato salad and tuna salad. Did anyone mention devilled eggs?
It seems that opened relish has a shelf life of 2-3 months. However, I've kept it up to a year but quite honestly tossed it without trying it at that point. Why not email Heintz. Maybe it can be frozen.
I'm surprised if it worked with congee, it didn't work with oatmeal. I'm not up on the Asian-sounding dishes you mentioned, but what type of flavor complements relish the best? Is it a good complement to spicy items like the wasabi?
Maybe you could mix things into it to make a chip dip or a different kind of condiment, like mixing some hot sauce into it. If it worked with wasabi, maybe it will work with other hot condiments.
Given it worked well with yogurt, which seems odd, maybe other dairy-based things. How about topping ice cream like vanilla or strawberry. Don't know why strawberry ice cream with sweet relish seems appealing to me.
The "I love pickles" website might have some ideas. If something is good with sweet pickles, it might also be good with pickle relish. You might be interested in the sweet pickle pie.
Here's a link about the shelf life of condiments.
Thanks for the tip on the relish pinwheels. I've slowly come to the realization that Spam will work with just about anything.
The relish (at least for my tastes) really goes well with sour-type dairy products, e.g. plain yogurt, sour cream and even mayo.
The Wasabi-relish mixture was really quite good, I've got a small jar of it now at home that I'm finding all sorts of new uses for ... I'm even going to bring it to one of my regular sushi spots and try it with some toro.
Congee and relish really surprised me. If you've ever had congee with the Chinese dried shredded meat product mixed into the porridge, you'll get the idea -- same type of mushy, savory sensation.
Which now reminds me, I should probably try relish with Taiwanese stinky tofu and even Chinese thousand year old eggs.
I'm going to stay away from ice-cream and relish. There are somethings that I just can't do.
I think you've got the makings of a book.
1001 Uses for Pickle Relish
You should bring some of that relish to a tailgate party -- and the Rose Bowl, I'd guess. I would think the stuff would go well on anything one could prepare in Lot H.
I've had relish for over a year and it never goes bad. But the thing is, 5 gallons of relish is probably worth about $20, so don't get too worried about it. (I use it with ANY kind of seafood, including canned tuna).
Melted cheddar on whole grain bread, relish and catsup. When there's nothing else to eat for lunch...
I'm thinking it can be incorporated onto nachos?
Use in tomato-based sweet and sour gravy?
Deviled eggs, Bbq sauce, Ham-pickle spread, Stuffed hamburgers, Ham loaf, Tartar sauce, Three bean salad, Potato salad, Tuna salad, Rouladen, Egg salad, Thousand Island dressing, Chicken salad, Tuna burgers,
Cheese spread, Classic Lipton onion dip, Macaroni salad, Sandwich spread, Tofu salad, Sauce Remoulade, Sloppy Joes, Baked beans, Reuben casserole, Tuna stuffed tomatoes