Talk:Relish

Gentleman's Relish

I wonder, is the fact that "Gentleman's Relish" was invented by John Osborn the reason that singer Joan Osborne chose to name her debut album "Relish"? The similar names might be an incredible coincidence, but now I have to wonder. If there's any way to verify this hunch, it would be worth noting in the article. - Ugliness Man 15:29, 15 February 2006 (UTC)

Picalilli

Are relish and piccalilli the same thing? This should be clarified on both pages.96.238.45.90 (talk) 22:27, 30 March 2009 (UTC)

• N.b. References have been added to both articles, verifying that piccalilli is sometimes referred to and prepared as a relish. North America¹⁰⁰⁰ 17:58, 3 November 2017 (UTC)

Original Research

Much of this article appears to be original research.

For example, the entire paragraph:

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hotdog relish (pickle relish in a mustard base or sauce). Other readily available commercial relishes in the United States include corn (maize) relish. Heinz, Vlasic, and Claussen are well known in the United States as producers of pickles and relishes. One of the best known pickle manufacturers in the UK is Branston.

This paragraph contains numerous unsourced/unverified "facts".

TRosenbaum (talk) 17:04, 25 September 2009 (UTC)

It's also true. Do you honestly think it's possible to "verify" what relish is like in the US? I mean, go to the store. (apparently by 75.73.70.113 (talk))

Yes, I honestly think it is possible to verify what relish is like in the United States and provide a reliable source reference. Failure to do so makes the claim unsourced/unverified (i.e. "original research"). It does not matter whether or not it is "true" in my opinion or yours. See: WP:ORIGINAL.

TRosenbaum (talk) 05:35, 6 December 2009 (UTC)

• Updated – Regarding the content above, copy editing has occurred and more sources have been added to the article; the content is now all verified in the article. North America¹⁰⁰⁰ 17:07, 3 November 2017 (UTC)

Pico de Gallo

I have heard this described as a relish. I think it has more in common with most relish than most salsa, wot wot? —Preceding unsigned comment added by 75.73.70.113 (talk) 00:24, 21 October 2009 (UTC)

Gentleman's Relish

I am new here, but something caught my eye.

A notable relish is the Gentleman's Relish, which was invented in 1828 by Ben Elvin and contains spiced anchovy.

This is in the article, but if you follow the link provided the article for gentleman's relish....

Gentleman's Relish is a type of anchovy paste. It is also known as Patum Peperium. It was created in 1828 by an Englishman called John Osborn.[1]

References

^ Trust, National (2007-06-17). Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide). Warrington: National Trust Books (Anova Books). p. 144. ISBN 1905400551. Retrieved 10-5-2008. 24.9.192.10 (talk) 19:27, 22 January 2011 (UTC)

Chutney

Just a note - while cooked chutneys originate from India, it was the British who developed the process: prior to that, Indian chutneys consisted of raw fruits/vegetables. This may be worth differentiating in the commentary. Signed DonaNobisPacem — Preceding unsigned comment added by 50.92.196.168 (talk) 21:57, 27 August 2011 (UTC)

Tartar sauce?

Isn't that a mayonnaise based sauce, not a relish? Otherwise, should we add Thousand Island dressing, Russian sauce, and sauce Remoulade as well? -- megA (talk) 03:47, 27 July 2015 (UTC)

• I removed the Tartar sauce entry from the list. It is not a relish, but rather, sweet relish is sometimes used as an ingredient in it. North America¹⁰⁰⁰ 17:17, 3 November 2017 (UTC)

North American (U.S.) Green Relish

We should have a photo of the stereotypical North American green relish here -- 65.94.171.217 (talk) 19:47, 24 October 2016 (UTC)

• A photo has been added. North America¹⁰⁰⁰ 17:18, 3 November 2017 (UTC)

Removed content

I have removed the following content below from the article, placing it on this talk page. After working on the article, I have had difficulties verifying this content, although some of it may be true. North America¹⁰⁰⁰ 17:10, 3 November 2017 (UTC)

==North American comparisons==

{{unreferenced|section|date=November 2017}}

{{original research|section|date=September 2009}}

Within North America, relish is much more commonly used in Canada and Alaska than in the contiguous U.S. on food items such as hamburgers or hot dogs. One exception is in the Chicago area, where bright green sweet pickle relish adorns hot dogs when "everything" is the order on the dog. American-based fast food chains do not normally put relish on hamburgers even at their locations in Canada and Alaska, whereas Canadian fast food chains (such as Harvey's) do have it as a regular option just like ketchup, mustard, etc. American-based fast food chains use regular pickles to a greater extent. If it is offered as an option at Canadian locations of American-based fast food restaurants (e.g. Wendy's), it is generally offered in individually portioned packets rather than added atop the burger. Restaurants, fast food franchises and sports stadiums in Canada prominently offer relish as a topping on hamburgers and hot dogs along with ketchup and mustard, whereas this is less common in most of the U.S. (although there is variation within the U.S.).