What's the difference?

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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 said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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:

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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 <[email hidden]>, Wayne Boatwright
<[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

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 said:

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.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 here:

http://www.1000islands.com/inn/dressing.htm

The overall dressing histories are located here:

http://whatscookingamerica.net/History/SaladHistory.htm

Dimitri

On Thu 28 Apr 2005 08:13:11a, Dimitri wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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
here:

http://www.1000islands.com/inn/dressing.htm

The overall dressing histories are located here:

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:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright
<[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

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

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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.

--
Dan Abel
Sonoma State University
AIS
[email hidden]

On Thu 28 Apr 2005 12:13:39p, Dan Abel wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

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 said:

Melba's Jammin said:

In article <[email hidden]>, Wayne

Boatwright

Quoted message said:

Quoted message said:

Quoted message said:

Between Russian Dressing and Thousand Island Dressing? Recipes for

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

Quoted message said:

claim that Russian Dressing was the progenitor of TID.

I make my own version of "something", but I'm not sure which one to

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

wrong. Definitive? Yeah, sure. 8-)

The smooth pink/reddish one is French Dressing. Russian Dressing has

Quoted message said:

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 said:

On Thu 28 Apr 2005 12:13:39p, Dan Abel wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Wayne

Boatwright

Quoted message said:

Quoted message said:

Quoted message said:

I make my own version of "something", but I'm not sure which one

to

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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 *¿*

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.

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

Quoted message said:

Margaret Suran said:

Melba's Jammin said:

In article <[email hidden]>, Wayne
Boatwright <[email hidden]> wrote:

>Between Russian Dressing and Thousand Island Dressing? Recipes for

Quoted message said:

Quoted message said:

>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

Quoted message said:

Quoted message said:

>claim that Russian Dressing was the progenitor of TID.
>
>I make my own version of "something", but I'm not sure which one to

Quoted message said:

Quoted message said:

>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

Quoted message said:

Quoted message said:

wrong. Definitive? Yeah, sure. 8-)

The smooth pink/reddish one is French Dressing. Russian Dressing has

Quoted message said:

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%20Resources/boldt_&_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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 here:

http://www.1000islands.com/inn/dressing.htm

The overall dressing histories are located here:

http://whatscookingamerica.net/History/SaladHistory.htm

Dimitri

On Sat 21 May 2005 09:54:48a, Debbie wrote in rec.food.cooking:

Quoted message said:

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%20Resources/boldt_&_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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 21 May 2005 09:54:48a, Debbie wrote in rec.food.cooking:

Quoted message said:

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%20Resources/boldt_&_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 23:27:21 -0400, "Debbie" <[email hidden]>

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

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"