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What's the difference?
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 -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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-) -- -Barb, <http://www.jamlady.eboard.com> Updated in late-April. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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. |
On Thu 28 Apr 2005 05:35:19a, Melba's Jammin' wrote in rec.food.cooking:
> 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-) You're always so succinct! <vbg> -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Thu 28 Apr 2005 05:49:45a, Margaret Suran wrote in rec.food.cooking:
> > > 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. Thanks, Margaret. Russian Dressing is always what I order in New York City for a beefsteak tomato salad, and it has always had bits of stuff in it, as does Thousand Island Dressing. The one ingredient that I've never found in recipes for Russing Dressing is hardboiled egg. Hardboiled egg is often, but not always, included in recipes for Thousand Island Dressing. I'm beginning to think that the line between the two dressings is quite blurry. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
In article >, Wayne Boatwright
> wrote: (snippage) > > > > 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-) > > You're always so succinct! <vbg> Skip the BS and cut to the chase. :-0) For the last month and a half, I've been dressing our salads with a spritz or light drizzle of olive oil, and some inexpensive balsamic vinegar (Alessi brand, light or dark). -- -Barb, <http://www.jamlady.eboard.com> Updated in late-April. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
Wayne Boatwright wrote: > Between Russian Dressing and Thousand Island Dressing? Essentially no difference... they're both similarly doctored mayo... I don't care much for either. Perhaps the similarity connection is based somewhere in the fact that sturgeon are plentiful in the St. Lawrence Seaway, especially around the Thousand Islands area. Russian dressing Actually American in origin, this salad dressing includes mayonnaise, pimiento, chili sauce (or ketchup), chives and various herbs. Some think that the "Russian" title comes from the fact that earlier versions of this dressing contained CAVIAR, for which Russia has long been famous. Thousand Island dressing A MAYONNAISE-based salad dressing made with CHILI SAUCE and finely chopped ingredients such as stuffed green olives, green peppers, pickles, onions and hard-cooked egg. Thousand Island dressing is also sometimes used as a sandwich spread. =A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20 Sheldon |
"Wayne Boatwright" > wrote in message ... > 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 > > -- > Wayne Boatwright *¿* Under common usage very little however thousand Island was invented he http://www.1000islands.com/inn/dressing.htm The overall dressing histories are located he http://whatscookingamerica.net/History/SaladHistory.htm Dimitri |
On Thu 28 Apr 2005 08:13:11a, Dimitri wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> 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 >> >> -- >> Wayne Boatwright *¿* > > Under common usage very little however thousand Island was invented > he > > http://www.1000islands.com/inn/dressing.htm > > > The overall dressing histories are located he > > http://whatscookingamerica.net/History/SaladHistory.htm > > > Dimitri Thanks, Dimitri. Very interesting! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Thu 28 Apr 2005 07:07:18a, Melba's Jammin' wrote in rec.food.cooking:
> In article >, Wayne Boatwright > > wrote: > (snippage) >> > >> > 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-) >> >> You're always so succinct! <vbg> > > Skip the BS and cut to the chase. :-0) > For the last month and a half, I've been dressing our salads with a > spritz or light drizzle of olive oil, and some inexpensive balsamic > vinegar (Alessi brand, light or dark). I like olive oil and balsamic. I sometimes even put it just on cold vegetables (not a salad). -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Thu 28 Apr 2005 12:13:39p, Dan Abel wrote in rec.food.cooking:
> In article >, Wayne Boatwright > > wrote: > > >> I make my own version of "something", but I'm not sure which one to >> call it. Any ideas on the definitive difference > > > No clue. This sounds terrible, but I like it occasionally: > > > Dan's Dressing > ++++++++++++++ > > 1 hard boiled egg, coarsely chopped > 3 T finely chopped onion > Mayonaise > Catsup > > Put first three ingredients in a bowl and mix. Add catsup until it is > the proper color of pink. Serve over wedges of iceberg lettuce. Comes pretty close to one of the recipes I found for Thousand Island Dressing. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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. |
Wayne Boatwright wrote: > On Thu 28 Apr 2005 12:13:39p, Dan Abel wrote in rec.food.cooking: > > > In article >, Wayne Boatwright > > > wrote: > > > > > >> I make my own version of "something", but I'm not sure which one to > >> call it. Any ideas on the definitive difference > > > > > > No clue. This sounds terrible, but I like it occasionally: > > > > > > Dan's Dressing > > ++++++++++++++ > > > > 1 hard boiled egg, coarsely chopped > > 3 T finely chopped onion > > Mayonaise > > Catsup > > > > Put first three ingredients in a bowl and mix. Add catsup until it is > > the proper color of pink. Serve over wedges of iceberg lettuce. > > Comes pretty close to one of the recipes I found for Thousand Island > Dressing. > > -- > Wayne Boatwright *=BF* Pretty much how I make TI dressing, except no onion and add relish - I forgot to mention in my other post in this thread, that the Russian dressing I purchase doesn't have any "stuff" in it. It's smooth. N=2E |
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 |
I know I am getting in late, but there is another history of the dressing.
This one by the Alexandria Bay Chamber of Commerce. http://www.1000islands.com/castle/oscarotw.htm This next one gives a couple of recipes. http://www.pr1000.com/Feature%20Reso...&_dressing.htm And this link explains the difference between russian and thousand island dressing. http://ask.yahoo.com/ask/20031218.html Debbie who would like to believe the Boldt Castle Version of the origin of Thousand Island Dressing. :-) "Dimitri" > wrote in message m... > > "Wayne Boatwright" > wrote in message > ... >> 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 >> >> -- >> Wayne Boatwright *¿* > > Under common usage very little however thousand Island was invented he > > http://www.1000islands.com/inn/dressing.htm > > > The overall dressing histories are located he > > http://whatscookingamerica.net/History/SaladHistory.htm > > > Dimitri > > |
On Sat 21 May 2005 09:54:48a, Debbie wrote in rec.food.cooking:
> I know I am getting in late, but there is another history of the > dressing. This one by the Alexandria Bay Chamber of Commerce. > > http://www.1000islands.com/castle/oscarotw.htm > > This next one gives a couple of recipes. > > http://www.pr1000.com/Feature%20Reso...&_dressing.htm > > And this link explains the difference between russian and thousand > island dressing. > > http://ask.yahoo.com/ask/20031218.html > > Debbie who would like to believe the Boldt Castle Version of the origin > of Thousand Island Dressing. :-) Thanks, Debbie! Interesting sites, and I like the story about Boldt Castle, too. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
"Wayne Boatwright" > wrote in message ... > On Sat 21 May 2005 09:54:48a, Debbie wrote in rec.food.cooking: > >> I know I am getting in late, but there is another history of the >> dressing. This one by the Alexandria Bay Chamber of Commerce. >> >> http://www.1000islands.com/castle/oscarotw.htm >> >> This next one gives a couple of recipes. >> >> http://www.pr1000.com/Feature%20Reso...&_dressing.htm >> >> And this link explains the difference between russian and thousand >> island dressing. >> >> http://ask.yahoo.com/ask/20031218.html >> >> Debbie who would like to believe the Boldt Castle Version of the origin >> of Thousand Island Dressing. :-) > > Thanks, Debbie! Interesting sites, and I like the story about Boldt > Castle, too. > I live within 30 mins or so of this castle and have grown up with this story. Debbie |
On Sat 21 May 2005 08:27:21p, Debbie wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Sat 21 May 2005 09:54:48a, Debbie wrote in rec.food.cooking: >> >>> I know I am getting in late, but there is another history of the >>> dressing. This one by the Alexandria Bay Chamber of Commerce. >>> >>> http://www.1000islands.com/castle/oscarotw.htm >>> >>> This next one gives a couple of recipes. >>> >>> http://www.pr1000.com/Feature%20Reso...&_dressing.htm >>> >>> And this link explains the difference between russian and thousand >>> island dressing. >>> >>> http://ask.yahoo.com/ask/20031218.html >>> >>> Debbie who would like to believe the Boldt Castle Version of the origin >>> of Thousand Island Dressing. :-) >> >> Thanks, Debbie! Interesting sites, and I like the story about Boldt >> Castle, too. >> > I live within 30 mins or so of this castle and have grown up with this > story. > > Debbie Then you live in a beautiful area. I would love to see it! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Sat, 21 May 2005 23:27:21 -0400, "Debbie" >
wrote: > >"Wayne Boatwright" > wrote in message >> Thanks, Debbie! Interesting sites, and I like the story about Boldt >> Castle, too. >> >I live within 30 mins or so of this castle and have grown up with this >story. Would it were true. According to this site: http://www.1000-islands.com/inn/dressing.htm Chef Oscar just took credit for a dressing invented by rural souls, if this story is to believed. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
Yes I know of the conflicting stories. I had never heard of this one until
this past week, however. Any tourism info of the area etc always gave the Boldt Castle version. Yes I know this could be a bias. BTW, Oscar apparently was not a chef. In information I have gleaned when I went hunting for more on him, I found that he was mistakenly thought to be a chef but in truth was the maitre d. As there are similarities between the 2 types of dressing with the main difference originally being yogurt base for Russian dressing and mayonnaise base for Thousand Island dressing, I was looking for his birth place which turns out to be Switzerland. He had been offered a manager position at the hotel but refused. Debbie "Terry Pulliam Burd" > wrote in message ... > On Sat, 21 May 2005 23:27:21 -0400, "Debbie" > > wrote: > >> >>"Wayne Boatwright" > wrote in message > >>> Thanks, Debbie! Interesting sites, and I like the story about Boldt >>> Castle, too. >>> >>I live within 30 mins or so of this castle and have grown up with this >>story. > > Would it were true. According to this site: > > http://www.1000-islands.com/inn/dressing.htm > > Chef Oscar just took credit for a dressing invented by rural souls, if > this story is to believed. > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA > > "If the soup had been as hot as the claret, if the claret had been as > old as the bird, and if the bird's breasts had been as full as the > waitress's, it would have been a very good dinner." > > -- Duncan Hines > > To reply, replace "spaminator" with "cox" |
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