On Thu 28 Apr 2005 02:52:25p, wrote in rec.food.cooking:

>
> Margaret Suran wrote:
>> Melba's Jammin' wrote:
>> > In article >, Wayne
>> > Boatwright > wrote:
>> >
>> >
>> >>Between Russian Dressing and Thousand Island Dressing? Recipes for
>
>> >>each overlap the other with so many of the ingredients that's it's
>> >>difficult to tell one from the other in many cases. Some histories
>
>> >>claim that Russian Dressing was the progenitor of TID.
>> >>
>> >>I make my own version of "something", but I'm not sure which one to
>
>> >>call it. Any ideas on the definitive difference
>> >
>> >
>> > I always think of Thousand Island as pink and with bits of stuff
>> > visible; I think of Russian dressing as smooth and red. I could be
>
>> > wrong. Definitive? Yeah, sure. 8-)
>>
>> The smooth pink/reddish one is French Dressing. Russian Dressing has
>
>> bits of stuff in it, just as does the Thousand Island Dressing, at
>> least in New York City.
>
>
> The French dressing I buy is more orange, not pink. The Russian
> dressing I buy is brighter, darker red/orange, with no mayo. The
> Thousand Island dressing I make is mayo, relish, a dab of sugar, and
> catsup - hard boiled egg if I have some. LOL. Does that help?
>
> N.

Hi Nancy! Well, it helps to convince me that is definitely a lot of
variation between recipes for both these dressings. Until I began
investigating, I had no idea how many differences there were even for the
same "recipe" by name. The one thing I have found consistent, however, is
that I've seen no recipe for Russina Dressing that contained hard boiled
egg, only in Thousand island Dressing.

Thanks!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974