I gave up long ago. Sweet relish is decidedly not to my tastes, so I just took a left turn and substitute this wherever I want crunch.
Not at all the same, but at least it tastes good
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I’ve not seen that before. How is it different from the standard pickle relish?
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Branston is the pickle that deities, highly-evolved beings and all the best sort of people use when they make sandwiches.
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Damn skippy. Brown bread, sharp cheddar, lettuce, and a tomato that tastes of the summer sun… What shall we wash it down with?
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Flavor profile is more of a chutney. Sharp, tangy, oniony. Pretty easy to find in the us.
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Ok, I’m on board. Although @M_M had me with the gods pickle description.
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There’s small chunk and big chunk. Small as a relish, big for sandwiches (in my opinion).
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I see it’s well represented on Amazon if I can’t find it locally first.
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Il Deserto Mayo, starring Monica Vitti and Richard Harris, is a film about a woman trying to survive in the modern world of cultural neurosis, existential doubt, and Hellmann’s-flavored ice cream.
*emphasis mine
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Enchilada dogs!
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What level of culinary hell is this?
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I think several hundred posts ago we covered hotdogs in tortillas with salsa. Or mustard. Or BBQ sauce. Or Worcestershire sauce. All of which I approve.
That said, I had chorizo tacos for lunch. Damn fine.
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Chorizo is a whole other animal than hot dogs. I whole heartedly approve. If you dare put ketchup on them though…
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Helz no! A little crema, some queso fresco, onion, cilantro and squeeze of lime.
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I totally did that as a kid!
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