508: Pickle Relish
Molly 0:03
I'm Molly and I'm Matthew and this is spilled milk The show where we cook something delicious eat it all and sit in a park recording a podcast episode yeah
Matthew Amster-Burton 0:11
we're recording we're recording at the park today because a who doesn't love a relish picnic that's the topic of the topic of this picnic Okay,
Molly 0:21
okay okay. And be it's It's COVID time and we're feeling out what works for us
Matthew Amster-Burton 0:28
Yeah, but I mean I'm sitting sitting in this Meadow on this on this kind of dead grass is working pretty well for me
Molly 0:34
it is I'm sitting on a clipboard because my shorts are a little too short for sitting on this dead grass.
Matthew Amster-Burton 0:39
I see you don't want to get like poked in any sensitive areas. Yeah, yeah, yeah, yeah, so you will hear a play some planes going by.
Molly 0:47
And you might hear some squirrels hopping through the grass.
Matthew Amster-Burton 0:49
Yeah, I'm sure you're getting here squirrels. Like what sound is a hopping squirrel make do your best impression.
Molly 0:57
Like that. How is that? Yeah,
Matthew Amster-Burton 0:59
I think that was perfect. Okay, and like, like a squirrel eating and not sounds like kind of right? Yeah,
Molly 1:04
yeah, I don't know. That would be a real stretch if we heard that but that'll be so exciting.
Matthew Amster-Burton 1:09
I can't Oh, no. And I hope we see a bird with a with a worm in its mouth.
Molly 1:13
Yes. Yes. Matthew. I feel like we should you know tell the listeners actually what this episode really is. which is it's not a relish picnic. It's just our relish episodes
Matthew Amster-Burton 1:22
or relish episode but it is a relish picnic because we're in the park and we have three kinds of rally. That's true. We
Molly 1:27
have both. you texted me this morning. And you said I'm really impressed with my mobile hot dog transport unit. Yes, I
Matthew Amster-Burton 1:35
brought my MH DTU it's it's a one of those Yeti water thermos water bottles that I got from work wide mouth wide mouth. Yes. And I boiled some hot dogs and put them in the service along with the hot dog water so we can have relish in hot dogs. I think they're gonna be really hot. I mean, I think it might be dangerous
Molly 1:57
and you've got a bag full of buns.
Matthew Amster-Burton 1:58
I got a bag of bonds and
Molly 1:59
I came with a mobile relish transport unit, which was one of my kids lunchboxes, Marty you with an ice pack inside and two different types of relish. One of which my spouse bought to make macaroni salad on the Fourth of July.
Matthew Amster-Burton 2:15
Okay. And the other Radek relish
Molly 2:17
the other was brought to our house on the Fourth of July by Tony burmeister, who is the mother of my friend Joe, who was also with us on the Fourth of July.
Matthew Amster-Burton 2:27
Okay, so that's so this is a lot of, like Independence Day relish.
Molly 2:31
Yeah. This is our leftover Fourth of July relish. we're taping this on August 2.
Matthew Amster-Burton 2:37
Yeah, that sounds right.
Molly 2:38
Okay. Okay. And and yeah, it's ah to perfection.
Matthew Amster-Burton 2:42
Yeah, no, I think I think some sometime during this episode, we need to give like a stirring patriotic speech like Bill Pullman does. It is Bill Pullman. Right in Independence Day.
Molly 2:51
I've never seen Independence Day is a part of the Fast and Furious franchise,
Matthew Amster-Burton 2:55
like, predated that it was like 1996.
Molly 2:58
Okay. Oh, my God. Wait, hold on. Have I told everyone that we finished the Ken Burns documentary, The Roosevelts an intimate history.
Matthew Amster-Burton 3:07
I know. But ever. Everyone has been dying to know when you
Molly 3:11
talk about it on the show, right? Sure. Yeah, we had started. We were riveted. We watched like seven to our episode about the Roosevelts. Theodore Roosevelt, Franklin Roosevelt and Eleanor Roosevelt. And anyway, it was fantastic. And we have grieved that it was over.
Matthew Amster-Burton 3:32
Wow. Yeah. That's how I feel about sorry, girls. We just finished dairy girls, and yeah, I don't know how I'm gonna go on without a new episode of dairy girls to watch every night to the funniest thing I've ever seen.
Molly 3:43
Well, may I suggest ken burns the Roosevelt
Matthew Amster-Burton 3:46
in the last minute?
Molly 3:48
No, I'm gonna bust a gut No. And it definitely takes the whole like first two hour episode to kind of get into it. But then once you're into it once you like, kind of slow yourself down a little bit. and accept that you're watching a documentary and not a comedy show. Okay. You're gonna love it.
Matthew Amster-Burton 4:06
But like, there's at least like some like pratfalls every episode, right? Yeah,
Molly 4:10
there's like injuries. There's illnesses. I mean, if you'd like laughing at other people's misfortune, you're gonna love it.
Matthew Amster-Burton 4:17
Okay. Yeah, I'm sold. Okay, so this definitely meets all the diagnostic criteria for a relish picnic. Yeah. Three relishes there's four hot dogs in there. Wow. Okay. Yeah, it's more hot dogs than you might expect.
Molly 4:30
There's two hot dogs per person.
Matthew Amster-Burton 4:32
Yeah, two per person. I don't know if we'll eat two whole hot dogs, but if we do listeners, you will be the first.
Molly 4:39
Okay, well anyway, um, so let's start with memory lane.
Matthew Amster-Burton 4:43
Okay. relish was a part of the Big Three condiments that I was afraid of as a kid no baby big for like relish Mayo, mustard and ketchup hated them all as a kid still pretty much hated. Okay, but okay, relish. I'm definitely relish curious because I don't think I'm happy. relish any time recently, I think when I when I was googling things about relish and this wasn't related to the episode, this was like for sexual reasons. Yeah, of course, I was pleased to note that I was not the only person who like had a sudden realization as an adult, that relish is just kind of chopped up pickles. And it's not like some weird green slime.
Molly 5:18
Yeah, yeah. Well,
Matthew Amster-Burton 5:19
I gotta say, the classic relish.
Molly 5:23
And we're gonna talk today also about Chicago style relish, which actually, Sue Diana to make it look like neon green.
Matthew Amster-Burton 5:30
Yeah. Is it like, Okay, well, I'll ask my Chicago questions when we get to that part of it. All right.
Molly 5:34
So I too, have spent most of my life being unable to imagine why anyone would eat this stuff. Okay. You know, like, you see pictures of hot dogs, like, you know,
Matthew Amster-Burton 5:45
just see that everywhere. That's where you Google?
Molly 5:49
Yeah, no, but I think of like a picture of a hot dog. And it's got like, sauerkraut and relish on it, or just relish or
Matthew Amster-Burton 5:58
Yeah, mustard. I want to hear all of the possible combinations. It's gonna be like, like, it's six factorial. Isn't it amazing that we live in a time when you can just say, say to yourself, I want to see a lot of pictures of hot dogs and just make it happen. If that's your thing? Yeah, it is.
Molly 6:22
But anyway, I could never imagine as a child or a teenager or even a young adult why anyone would ever eat this stuff. And I think I've only eaten it a couple times. But I should also say that I grew up with a real prejudice against it through Tony Negroni. So sweet pickles were a very prominent thing in Oklahoma where I sure okay, and a lot of people would put sweet pickles in there tuna salad, and Tony Negroni has always scorned this
Matthew Amster-Burton 6:52
I don't like tuna salad without with with or without any kind of
Molly 6:56
I love tuna salad. And I think I would be fine with tuna salad with sweet pickles. It just is a different thing.
Matthew Amster-Burton 7:02
Have you been following the subway tuna controversy at all?
Molly 7:05
No, no, what's what's going on?
Matthew Amster-Burton 7:07
We I don't know why I brought it up since we don't have anything to add but like there's there was there's been an ongoing thing about whether subways to to sandwich contains tuna or not, like there was a lawsuit alleging that it didn't and then the New York Times sort of said that maybe it didn't but probably they're they were not using the right kind of DNA as a to test for tuna. And it's it's a whole it's a whole thing. If you're if you're like if you're big on like the the fast food sandwich scene. Okay, then like you You already know exactly what I'm talking about.
Molly 7:37
Okay, okay. Anyway, Matthew, I recently had a hotdog with relish.
Matthew Amster-Burton 7:42
Oh, okay. Was this on and by our nation's Independence Day recently?
Molly 7:47
I mean, 2010 or 2011?
Matthew Amster-Burton 7:49
Okay, great.
Molly 7:53
was in Las Vegas. With then husband of the show, Brandon and friend of the show, Ben Smith.
Matthew Amster-Burton 8:00
This this Las Vegas trip like has like its large, collective memory even though I wasn't there. I feel like I was there.
Molly 8:08
It's the only time I've been to Las Vegas. As you know, we stayed at circusy coos
Matthew Amster-Burton 8:14
the most luxurious of all the casino resorts.
Molly 8:18
Anyway, but um, you know, as you may also remember, we were trying to save money and trying to spend as little money as possible in Las Vegas, which is right, absolutely not
Matthew Amster-Burton 8:27
all you can eat
Molly 8:28
hotdogs. No, we went to whatever the casino is that has multiple Elvis impersonator shows each day. And that's like what it's known for. It's not It's not like one of the big high rise casinos. It's not fancy. But anyway, Ben had read on like some cheap beats Las Vegas forum or something that the thing to do was to go to this casino where they had a hotdog cart. And for $4 you could get like, a 12 ounce draught beer in a plastic cup and a hot dog.
Matthew Amster-Burton 9:00
And so we went and this would be served to you by an Elvis and personnel we missed the
Molly 9:05
Elvis show. This was just like on the floor of the casino in the middle of the day. We went and we beer for dollar beer and and hot dogs. And maybe they just went for a snack because I think I shared a hot dog with Ben and I wouldn't have had it last time.
Matthew Amster-Burton 9:20
I bet I said the same thing last time mention this. Did you share it in a lady in the tree
Molly 9:24
did you did say that last time. But anyway,
Matthew Amster-Burton 9:28
I got nothing new to add here.
Molly 9:29
The hot dog had sauerkraut and relish on it. And I remember thinking this is like a new day is dawning. This is so good. And how many relic dogs have you had since that? None interesting. Yeah.
Matthew Amster-Burton 9:43
I think I've had that experience to maybe like sometimes like when we went out got really excited about something we tasted on the show and then sort of forgot about it forever after that.
Molly 9:51
So I remember when we did the shrimp episode, which might have been episode number two.
Matthew Amster-Burton 9:56
This was episode number zero. Well because we did we liked it. Episode that we did a we did it like, like years later. Okay like maybe 2013 Okay,
Molly 10:06
well, but I remember you cooked Rick Bayless is like garlic olive oil shrimp, right? Yeah, it's like it's like a whole cup of olive oil, a lot of sliced garlic, the shrimp kind of when you cook it, like slowly. It was so good. I remember you emailed me the recipe I printed it out, put it in my recipe binder, I look at it at least once a quarter and I've never made it. I've never made it.
Matthew Amster-Burton 10:32
I mean, I don't make shrimp very much because there's one person in my family doesn't like shrimp. And so so I'm not gonna make like a shrimp dinner. Hardly ever
Molly 10:40
thought about getting a different family member.
Matthew Amster-Burton 10:43
I mean, but he has a lot of other good qualities. Okay. Yeah, no, you're right. Is
Molly 10:48
this your spouse?
Matthew Amster-Burton 10:49
Yeah,
Molly 10:50
God. Yeah, you might need a new spouse. Like,
Matthew Amster-Burton 10:53
can I get like add one?
Molly 10:57
Like an add on feature like
Matthew Amster-Burton 10:58
if you're ordering a burger? Exactly. Right. Yeah. Like do you want relish extra? 50 cents? added spouse, right?
Molly 11:04
extra dollar 50 little expensive, but, you know,
Matthew Amster-Burton 11:08
I don't know. Yeah, I'm gonna have to check the budget. Okay. Okay.
Molly 11:11
Anyway, okay,
Matthew Amster-Burton 11:12
so we're gonna have hot relish dogs today. In fact, we didn't bring any other toppings. So we're just gonna have hot dogs with relish and nothing else, which is one of the 720
Molly 11:21
POS versions. Yeah.
Matthew Amster-Burton 11:22
So before we get to
Molly 11:23
that, I want to talk about what relish is because when I went to our old faithful Wikipedia, I discovered that we really cannot do an episode on relish without defining this as like North American relish. Like, okay, the North American understanding of relish. So let's talk about that
Matthew Amster-Burton 11:40
you US and Canada relish.
Molly 11:42
So Wikipedia defines relish broadly as this is verbatim. A relish is a cooked and pickled product made of chopped vegetables, fruits, pickles, or herbs and is a food item typically used as a condiment or as a salsa to enhance a staple.
Matthew Amster-Burton 12:02
staple. Yeah, good phrase, right.
Molly 12:04
I was like this. Is this a great goal? relish episode? Is
Matthew Amster-Burton 12:09
that what we need? That's what we okay. Yeah,
Molly 12:11
so hold on. So
Matthew Amster-Burton 12:12
we're not talking about like, jarden euro,
Molly 12:14
right. And we're also not talking about chutneys. Because, according to Wikipedia, chutneys will chutneys fit this criteria?
Matthew Amster-Burton 12:20
So like, it's a chunky pickled condiment? Yeah.
Molly 12:23
So no big chunk North American relish is a pickled cucumber. Okay, wait, hold on, hold
Matthew Amster-Burton 12:29
on. I'm ready for this. Okay,
Molly 12:31
this is from Wikipedia, quote, North American relish is a pickled cucumber jam eaten with hot dogs or hamburgers.
Matthew Amster-Burton 12:42
In order for something to be a jam, like you have to cook it in has to get kind of saucy. Right or like like,
Molly 12:49
as we eat these let's discuss jam criteria. In North America, the word relish is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle dill and sweet relishes.
Matthew Amster-Burton 13:06
So they're alleging that pickle relish is of a different from kale or sweet relish? Yeah, just like, like platonic pickle. Yeah, yeah. The thing I wanted to say earlier that it's definitely not too late. And also this kind of joke definitely isn't hacky at all. North American relish would be such a good name for like a hardcore punk punk fan. Right. Let's
Molly 13:29
also be a good bird name.
Matthew Amster-Burton 13:33
Packer Yeah. Okay,
Molly 13:37
so I don't know. Should we call this episode North American relish? Or should we call it pickle relish?
Matthew Amster-Burton 13:42
Let's call it pickle relish. Right? Well, last week, we were talking about how I learned that a rooster used to be called a Bruce Kok but people stopped saying that, but people still say woodpecker all the time. I know, right. I know. Why
Molly 13:52
hasn't it become like? Wood? brick hot,
Matthew Amster-Burton 13:56
wet? Yeah. Right. Exactly. All right, apricots. That's why we're talking about it. Yeah. Okay.
Molly 14:00
Okay. Let's get started on this. Let's get started eating and then we'll talk with your about relish. All right. Okay.
Matthew Amster-Burton 14:15
Here's my plan.
Molly 14:16
Are you gonna use what if you use your tote bag as a tablecloth?
Matthew Amster-Burton 14:20
Okay, I'm gonna use my tote bag as a table. I'm just trying to figure out how to safely get the water probably very hot hot dogs out of this thermos. I think what? chopsticks Okay. Oh, I'm gonna say I'm afraid to even take the lid off to get to them. I might have done more alcohol.
Molly 14:33
Now, okay.
Matthew Amster-Burton 14:35
No, no, I want to I want to impress upon the listener that this is a very dangerous maneuver.
Unknown Speaker 14:40
Oh, wow. Oh, wow.
Matthew Amster-Burton 14:43
Yeah, Molly, Molly's gazing into a steaming call trend of hot dog. Oh, yeah. I feel like this is this is like a like a New York City hot dog vendors like hot dog tank in miniature. Right.
Molly 14:55
This is This smells so good. I Not wait. So glad we're on a relish
Matthew Amster-Burton 15:03
these these are Franz brand bonds from local friends bakery. Okay, so where are we going to start? I want to do the sweet relish first because I want to get it over with because I think I'm gonna hate it.
Molly 15:13
Oh, you open up here relish
Matthew Amster-Burton 15:15
that my relish. I don't
Molly 15:16
want to spill relish. I'm trying to find the flat parts of the grass here. Can you
Matthew Amster-Burton 15:21
put a cork in it? If like, okay, hey, like if someone told you like 15 years ago that like in the future people around the world are going to listen to you attempt to have a picnic, like a really Spartan picnic.
Molly 15:36
This is like, well, I had a little bit of a COVID meltdown yesterday, my eight year old child looked at me and said, mama, will there ever be a time when things are back to normal? Yeah. And then I cried. Sure. But you know, like, I think that it's so much about the future has been surprising. But relish has been the most surprising. We
Matthew Amster-Burton 16:02
relish has been like the one constant. relish. I
Molly 16:06
knew I could count on you. Yeah. All right, let's let's find out. Okay, Matthew is starting with sweet relish got it has a real putrid look to it. Oh, Matthew, what are you doing? You like smeared it onto the side of the bun.
Matthew Amster-Burton 16:18
How are you supposed to do?
Molly 16:20
I think you just pile it on one end of the dog. Okay, hold on. Let's see here. What do you think? You've got relish in your beard.
Matthew Amster-Burton 16:28
It's not terrible, but it's too sweet.
Molly 16:29
This one has a little bit of like a high fructose corn syrup sheen to it.
Matthew Amster-Burton 16:33
Yeah, it's definitely got a sheen,
Molly 16:34
which tastes like I'm putting clothes on my hot dog. What are these spices in here? That's very warm, spicy. I mean, like warm spices. Yeah, I'm gonna keep eating it though. Okay,
Matthew Amster-Burton 16:48
I just got celery seed like red pepper and and natural flavors, which could be anything.
Molly 16:55
I don't really like that. Okay, so now we've got
Matthew Amster-Burton 16:58
bobbies, which Vlasic sweet relish is sort of like what I was afraid relish was going to be when I was a kid, so I was right to be scared of this. Yeah, I think you were the US and killer bees. Okay,
Molly 17:07
now I'm going to try Bobby's dill pickle relish. Oh,
Matthew Amster-Burton 17:11
yeah. I just dropped some of the Bobby's relish into mine relish. So now we've got relish contamination.
Unknown Speaker 17:17
This is good.
Molly 17:18
I don't. This is this is tasty. I don't know. That relish is what I want on a hot dog.
Matthew Amster-Burton 17:24
But doesn't this take you right back to your Vegas days?
Molly 17:27
It does. Okay, you know what I think I think I need something creamy. So you know, like the Seattle dog. cream cheese, cream cheese and siracha.
Matthew Amster-Burton 17:35
Yeah,
Molly 17:35
I think I want a Seattle dog with relish. You just looked around like you were trying to find a place to stash your relish.
Matthew Amster-Burton 17:42
I thought I thought I heard an animal. Wait, it would make sense if like opening three kinds of relish attracted a certain type of wild animal
Unknown Speaker 17:52
for North American relish.
Molly 17:59
Okay, Matthew,
Matthew Amster-Burton 18:00
yeah, I don't just like this,
Molly 18:01
huh? Tell me about your relish, quote unquote.
Matthew Amster-Burton 18:05
So I don't know if my relish counts as well as you tell me because you said you asked me to go to the store and look for Clawson relish which I didn't find. But I bought some Clawson sandwich slice dill pickles and just chop them up with a knife. What did you just do to my relish?
Molly 18:24
knocked over your relish? I think pickle relish is remember how in our waffle cones episode we talked about how waffle cone shards yes are like a great way of making use of waffle cones that are not beautiful enough or you know complete or whole enough to be topped with ice cream
Matthew Amster-Burton 18:45
your theories that that relishes where they put the ugly pickles
Molly 18:49
Okay, and I'm here for it.
Matthew Amster-Burton 18:51
So what do you think of this? This hand hand chopped relish? Now I'm gonna call
Molly 18:57
right there's something mean you chopped it with admirable knife skills, but it's still not as fine. Yeah, it's still like just chopped up.
Matthew Amster-Burton 19:06
Yeah, I didn't have like I prepared relish to compare the means to Hmm, okay, so like,
Molly 19:14
I do I like it, too. Let's talk about this.
Matthew Amster-Burton 19:17
I think I would rather have like a pickle spear on my hot dog. Can you do that? Yeah. All right.
Molly 19:23
I think I would rather have a pickle spear next to my hot dog.
Matthew Amster-Burton 19:28
Can I do that? You know that? That's not allowed.
Molly 19:31
So okay, hold on. Hold on.
Matthew Amster-Burton 19:32
Do you want another dog
Molly 19:33
in just a moment? So Wikipedia said that. Apparently I'm just finding ways. Oh God, we have dogs.
Matthew Amster-Burton 19:40
Oh, I told you we were gonna track while he goes.
Molly 19:43
Hey, leave it. Leave it. Oh, what a good girl.
Unknown Speaker 19:47
Oh,
Matthew Amster-Burton 19:48
Good doggy.
Molly 19:49
Okay,
Matthew Amster-Burton 19:51
so do you think I have like clairvoyance when you can see the future? So cuz I like thought I heard it. Yeah. It'd be clear seeing go Like, like two minutes ago, I thought I heard a dog approaching. And I turned in there was nothing. And then two minutes later the dog approached.
Molly 20:06
So Matthew, apparently what I wrote down from Wikipedia just says the same thing over and over and different sentence structure. So, again, so in the US The most common relish is me. Right? It's one of the most commonly used spreads in the US according to Wikipedia. Now wait a minute is religious spread? spreadable? Somebody spreads this stuff? Would you spread this
Matthew Amster-Burton 20:33
word? I spread? A spread
Molly 20:35
I'm going to spread me like
Matthew Amster-Burton 20:37
do you mean like what I spread the good news of relish?
Molly 20:40
Have you heard the good news
Matthew Amster-Burton 20:42
that pickles can be can be chopped very finely.
Molly 20:47
I don't think this is a spread. I think that is like a I don't know what I would call it except a condiment. But I think a spread needs to be something that you would you would use a knife to apply? I
Matthew Amster-Burton 20:58
think so too. And yet, like, couldn't you if you if you were really dedicated? There's no reason you couldn't use a knife, but it's not the implement. I would read your I think we did a survey like you know, one of our famous surveys and asked, you know, a representative subset of North Americans like his his relisha spread, probably fewer than 20% would say it is they were trying to punk us.
Molly 21:22
I think so. Because Yeah, I mean, think about like mayonnaise. Mayonnaise is obviously Manny's is obviously a spread except for the people who think it's a salad dressing. But I would never use a fork to get Manet's out of the jar.
Matthew Amster-Burton 21:37
No, that seems barbaric.
Molly 21:38
Yeah, you always reach for a knife and I just wouldn't necessarily reach for a knife to get the relish.
Matthew Amster-Burton 21:43
Yo, I gotta say, I love eating hotdogs in the park when you know, like, I'm a person. Know hotdogs in the park really works.
Molly 21:51
Who knew? Okay, so Wikipedia said something completely mind blowing.
Matthew Amster-Burton 21:58
Okay, okay. Wait, I haven't I haven't looked at anything you put on the agenda, by the way. So quote,
Molly 22:02
to the two variants of relish. We're talking North American relish. You
Matthew Amster-Burton 22:07
said earlier, there were three variants pickle, deal, and sweet. Wait,
Molly 22:11
I know. But this it just goes on and on and doesn't get any clearer. two variants of relish or hamburger relish? Which is pickle relish in a ketchup bass. I've never heard of the mean either. And hot dog relish which is pickle relish in a mustard bass. I've never encountered either of these things. I think that Wikipedia Do you think that I'm getting punked?
Matthew Amster-Burton 22:34
Maybe this could be a regional thing maybe like maybe we just don't live in like a very like relish oriented part of the country anymore. hear
Molly 22:42
from some of our listeners if like they think of hamburger relish versus hot dog relish and one of them has ketchup.
Matthew Amster-Burton 22:49
Yeah, cuz I have a feeling like we are gonna hear from people who are gonna be like, yes, obviously. Hamburger and hot dog relish. Where were you shopping? Yeah. But no, I looked in the relish section like the boat like the refrigerated pickles section and the shelf stable pickles section at Safeway on 15th. And real they do not have anything that was identified as hamburger or hotdog relish.
Molly 23:10
Hmm, yeah, I wonder if this is a regional thing. Hmm. Well, here's a regional thing. So there's also there's also something called Chicago style relish, which is made from sweet pickles. All right. And it's typically served on a Chicago style hot dog and it is known for being like neon green in color because they add blue dye to it and blue dye with the pickles makes does you know the blue plus yellow equals green.
Matthew Amster-Burton 23:37
Are pickles yellow,
Molly 23:38
I guess. I mean, I don't know actually yellow
Matthew Amster-Burton 23:41
because of the mustard base.
Molly 23:44
No, but that would be Oh, that is hot dog. Hot Dog relish? Yes, it's getting confusing. But anyway, that's all I know about Chicago style hot dogs. So listeners from Chicago. What else goes on a Chicago style hot dashboard. peppers.
Matthew Amster-Burton 23:58
Is that the neon relish? Okay, and some other things. onions chopped down? Yeah, probably chopped onions.
Molly 24:06
Oh, there go a couple little john deere golf cart things.
Matthew Amster-Burton 24:10
Yeah, I think fun. Maybe that's the that's what you attract when you have a relish picnic.
Molly 24:14
It seems to be. So Matthew, are you going to eat this stuff? Again?
Matthew Amster-Burton 24:18
I'm not I'm gonna continue to just have a pickle on the side. Or maybe try putting a pickle spear on my dog.
Molly 24:24
I think that I will buy this Bobby's dill relish again. But
Matthew Amster-Burton 24:29
how long do you think this one's gonna last? Like what's the shelf life of a relish and how quickly you're going to go through it.
Molly 24:35
Here's the thing. So my spouse grew up having a macaroni salad like an all American macaroni salad that has dill pickle relish in it. Okay, and my spouse has gotten very good at making this this macaroni sounds good. And I've come to really like this macaroni salad
Matthew Amster-Burton 24:52
and it's a good way to use it. So
Molly 24:54
maybe I'll make some more macaroni salad before the summer is over. Okay, and maybe we'll Make some more headway into this this relish because honestly, yeah, I don't know where else I would use it.
Matthew Amster-Burton 25:04
Are you gonna use up the sweet relish? Absolutely not. I
Molly 25:07
think I'm gonna leave it in a trash can here at the park.
Matthew Amster-Burton 25:10
Yep. For that that means squirrel that I met a couple weeks ago to find
Molly 25:16
Yes. Wait, Matthew, would you ever use I mean, are there any dishes any recipes that you use relish in?
Matthew Amster-Burton 25:23
No.
Molly 25:23
What about tartar sauce? Do you ever make homemade turkey never
Matthew Amster-Burton 25:26
made homemade tortillas? You know what I? I don't think I like tartar sauce and yet like occasionally like I've had like something fried and like a fried seafood item in Japan that was served with tartar sauce. I did like that. So okay, because I was in Japan. Yeah. And so I don't know. I've never made tartar sauce. I don't imagine I ever will. But I don't want to rule it out. I guess I would chop a pickle.
Molly 25:50
Well, if I had any sort of an exhaust fan in my kitchen, I might fry some fish and make tartar sauce but I don't have any kind of exhaust fan kitchen and I don't want to live with the smell of fried fish for
Matthew Amster-Burton 26:02
it. Like what if you used a recipe that claimed it was oven fried and claimed to be just as good but you know in your heart It's
Molly 26:10
probably wouldn't make that anyway. Well, this has been our North American relish, pickled relish episode. Yes. And Matthew, do we have any spilled mail? No. Okay, well, I hey, I have a now but wow,
Matthew Amster-Burton 26:24
wait, unless let me let me actually look at the agenda before just just I don't know, river morale. We said we could just skip the segment if we don't have. Oh, right. We don't even have to mention it. Well, no, no, this let's let's make spelled male, a segment where we just talked about how lonely we are. And no one's ever sends us letters anymore. Like we're a Jewish mother.
Molly 26:45
Yeah. Okay.
Alright, so for now, but wow. This week, I want to talk about a book that I learned about actually. So the King County Library System is pretty incredible. kcls and I did an event with them earlier this year. And through that event, met an author named Lily Lamott. And Lily Lamott is the author of a middle grade Own Voices graphic novel called measuring up
Matthew Amster-Burton 27:17
I've read it. Yeah, yeah, it was great. Oh my gosh.
Molly 27:20
So it's the story of CC, who's a 12 year old girl who has just moved to Seattle from Taiwan. And she's struggling to fit in at school. But she's also sad because her grandmother back in Taiwan is about to turn 70 and they're not going to be together for her grandmother's birthday. And so cc hatches this plan to enter a kid's cooking contest to try to win money to buy her grandmother a plane ticket. And anyway, June read it recently in a single day, and highly recommended it.
Matthew Amster-Burton 27:48
Yeah, I loved it, too. I feel like there's been like a real explosion lately of Own Voices, middle grade graphic novels. And I I've, I've enjoyed every one that I've read, and we need more
Molly 27:59
fantastic. So that's measuring up by Lilly Lamott.
Matthew Amster-Burton 28:02
Do you think this was our best episode? Oh, yeah, for sure. We really went deep on relish. Oh, yeah. Like everybody learned something. We we brought so much knowledge they learned were true. Yeah, but everybody learned something.
Molly 28:16
Well, I am just sad that I didn't bring my binoculars because there are so many North American relishes here in this park. There are three of them, in fact, yeah, and I don't get to watch them.
Matthew Amster-Burton 28:27
Yeah, I mean, the plumage is just stunning. neon green. There's neon green plumage because yeah, there's like a blue layer of plumage over a yellow layer. We're bird ology. Okay. All right. Please rate and review us wherever you get your podcasts. Our
Molly 28:45
producer is Abby circuit Ella.
Matthew Amster-Burton 28:47
Yep. If you get your podcasts in the park rate us at the park,
Molly 28:50
you can find us on reddit.com slash are slash everything spilled milk where you can tell us all about hot hot dog relish and hamburger relish. If you know something. Or you can talk about anything there.
Matthew Amster-Burton 29:02
You want to send us send us a spilled mail contact at spilled milk podcast calm. And until next time. Thank you for listening to spilled milk.
Molly 29:10
I feel a dog coming on.
Matthew Amster-Burton 29:14
If you've if you've got a duck.
Molly 29:21
You might be right.
Matthew Amster-Burton 29:24
In Matthew Amster-Burton,
Molly 29:25
and I'm Molly weissenberg.
Matthew Amster-Burton 29:33
I can't believe I wasn't recording when you said let's hop on the train. Okay. All right.