relish from the grocery store has gotten so cheaply made you have to strain it first. even, and especially, the mass market ‘name brands’. i did run across one super off-brand, imported from turkey or india or something, that was great, though… and like half the store brand price.
so unless i have that or strain the ‘regular’ stuff first, or just cut-up some pickles instead (what i’ve been doing more of lately), the relish goes on top. everything else goes on first.
I use mustard on the bun first, like glue for the weiner. (2nd grade level giggle) Then i pile on the onions, relish, or whatever on top
So the first half is all the good stuff, and the second half is just mustard?
Onions and mustard? You must be an antifa terrorist!
I slather the crease in relish, then tuck diced tomatoes/onion/lettuce (eg) into the relish, then dog, then presentation mustard.
relish from the grocery store has gotten so cheaply made you have to strain it first. even, and especially, the mass market ‘name brands’. i did run across one super off-brand, imported from turkey or india or something, that was great, though… and like half the store brand price.
so unless i have that or strain the ‘regular’ stuff first, or just cut-up some pickles instead (what i’ve been doing more of lately), the relish goes on top. everything else goes on first.
The Heinz relish aint so bad… i use it and its ok. I miss the Coney Island deli we used to have here 20 years ago… its become a laundry now.