"Thousand Island and Russian dressing are the same": BULLSHIT!

Miscellaneous and Personal Stuff I Must Share
1

I’ve had it with this myth.

It seems like every goddamned time I go to a restaurant, and order a salad with Russian dressing, the waiter tells me “We have 1000 Island!!”. I decline, and order ranch instead.

Then, everyone at the table looks at me like I have a plant growing out of my fucking forehead. “Aren’t they the same?” NO THEY ARE NOT- they are related.

Russian dressing is ketchup and mayonnaise. Thousand Island is basically the same formula, but with relish thrown in. This is what kills the 1000 Island for me.

Am I the ONLY person on the planet that notices the difference between the two??? Thousand Island dressing fucking SUCKS. It is too sweet and bitter, and leaves a bad taste in my mouth. I cannot finish a salad with this crap on it.

Is it THAT hard for these stupid restaurants to stock both? It’ not like Russian dressing is some exotic item you have to scour the world for. I mean look, if you are into 1000 Island, great. But it is NOT the same as Russian, and I refuse to accept it as a substitute. I will no longer be silent about this scam.

Anyone else out there notice the difference???

2

I’ve always wondered if there was a difference…

I only have Russian dressing and/or 1000 Island dressing on my sandwiches, so the relish aspect doesn’t bother me as much as it might otherwise.

3

Stick with a nice light vinagrette. You’ll feel better, and the pounds will simply melt away.

Speaking of which, howcum “French Dressing” in all the fancy cookbooks is a simple vinagrette (oil & vinegar with S&P and a touch of garlic or shallot), and in Midwestern restaurants and on the Wishbone shelf in the supermarket “French Dressing” is that weird orangey thick sweet crap?

4

http://www.weeno.com/art/0399/13.html

Russian dressing is merely ketchup and mayonnaise.
Try a 1:2 ratio and vary to taste.
Thousand island dressing is Russian dressing with some pickle relish added (the relish pieces look like thousands of little islands within the dressing).

Hmmm… interesting. Both types are (strictly IMO) incredibly disgusting dressings but I always thought the “Thousand Island” name was some attempt at giving the recipe an exotic tropical sound now I know It just about the pickle bits. Somehow this makes it even more unpalatable.

5

So So What’s a Marie Rose sauce then ?

6

It’s ok, take a deep breath… everything will be allright… As a possible solution you could always just ask for ketchup and mayo. I mean, I wouldn’t think this is as big a deal as you’re making it out to be… it’s just salad dressing. :slight_smile: If salad dressing makes you go nuts i’d hate to see what a flat tire at night in the rain would do to ya :wink:

7

According to the Encyclopedia Britannica, the Thousand Islands are

“a group of more than 1,500 small isles in the St. Lawrence River, North America, extending for a distance of 80 miles (128 km) from the Prince Edward Peninsula to Brockville, Ont., Can.”

Or you could go to

8

Okay, so what’s “green goddess” dressing? Do they still make it?

9

How much salad dressng do you eat?

I hesitate to admit that I’ve eaten it, by I though Russian was that sweet bright red Kraft stuff.

Zenster, show us something with oil, vinegar and garlic.

10

Your companions are looking at you funny because they already knew that you can’t get Russian dressing at a restaurant.

How about ordering French dressing? Kind of sugary, but closer to Russian than 1000 Island. I agree: sweet relish is an abomination. Big Macs frighten me.

Try the house vinaigrette with crumbled bleu cheese - you’ll never go back. Tangy and stinky get married.

11

It’s not that it’s hard to stock, it’s just a matter of logistics. There is only so much shelf space to store great toppings, and the only available space for Russian dressing is already being taken up by Cheese Whiz :slight_smile:

12

And I was just going to comment on Vinnie’s culinary fixations as of late. :smiley:

13

Green Goddess Dressing

Sort of an herbed Caesar dressing. Sort of.

And I don’t know if “they” still make it, but I’ve been known to on occasion.

14

Yes, they make it, but not often. Usually you don’t see it much out of California. You used to be able to get it at Coco’s in Santa Barbara and at most of the Southland Marie Callender’s, but those days are behind us.
Here’s a recipe:
http://www.recipesource.com/side-dishes/dressings/00/rec0017.html

Or you can do what I do and buy the dry mix here:
http://www.penzeys.com/cgi-local/SoftCart.exe/scstore/p-penzeysgreengodd.htm?L+scstore+jcrd7670ffba33ba+1003855988

Really good on hamburgers, BTW.

15

That was a cheap shot, but a funny one. :slight_smile:

16

How odd.

'Round these parts, Russian dressing is the bright red-orange sweet tangy kind. Very similar to what many people consider French. The French varies from being exactly the same as the Russian, to being a creamy version of it.

I’ve never seen Russian dressing that is basically strained 1000 Island.

I love French and my Russian, I wouldn’t touch that atrocity that is your Russian nor 1000 Island.

17

Have you noticed they now have a bunch of “fusion” flavors?
Bleu cheese Ranch, Thousand Island Italian, etc.
Plus extra versions for cilantro or nacho of everything.
It’s like they just go nuts vying for shelf space, and any new label gives that to them.

I long for the days of oil and vinegar. Bought in big bottles and mixed in a curette with a little salt and pepper.

Say, do you suppose it’s still legal to do that :confused:

18

I always knew there was a difference, and I personally prefer Russian to 1000 Island, but I will eat both.

Unless it is the crappy low-fat and fat-free 1000 Island dressing my dining hall has. Normall, only three days a week have thousand island. You would think that 1) Only one of the two is needed (low or non, not both) but no, they have both and that 2) with three types of 1000 island, each has it’s own day. Nope. It could be a month between instances when they have normal 1000 island. Plus, they NEVER have normal Italian, it’s either non-fat, low-fat, creamy, or golden. WTF? They all look, and taste, the same to me. I smell a conspiricy

19

I must share a secret or two that I’ve learned since becoming a vinaigrette whiz.

As Ike points out, real French dressing is an emulsification of oil, vinegar, mustard, salt and whatever other seasonings you like. Don’t ask me, Ike, how an honest dressing got bastardized into orange syrup for the masses. Having said that, I like a little commercial “French” dressing on sliced avocados.

Well, here’s real French dressing. For the longest time, I could not get vinaigrette ingredients to “cream” together well, but here’s the poop:

WARM a small mixing bowl with hot tap water as you get out all the other ingredients

Dressing (for salad for 2 people):

2 tsp real Dijon mustard
1/4 tsp salt
2 tsp white wine vinegar
several grinds of black pepper

Whisk all these in the warmed bowl. The warming is the trick; it brings the cold mustard up to emulsification temperature. Start dribbling in your choice of oil while steadily whisking: canola, olive, walnut oil are all good. Start with a few drops at a time, slowly increasing to a thin stream, whisking all the time. You should be able to add about 1/4 cup or a little more of oil, all told. The resulting dressing should look creamy rather than separated and oily. It doesn’t keep emulsified forever; serve it soon.

More tricks:

Add a big pinch of minced garlic to the vinegar, and let it sit there for ten minutes or so before you add it to the warmed bowl. Acid will mellow the acrid edge off raw garlic or onions.

Add about 1/2 of a raw egg yolk to to the mustard/vinegar mixture and whisk it in thoroughly before starting with the oil. Technically, you are now making mayonnaise, but it makes a lovely creamy dressing that stays emulsified far longer.

Other yum-yum additions: anchovy paste, shredded basil, honey Dijon, finely grated Parmesan cheese, minced parsley. Now, where’s my big salad bowl and whisk?

20

They did up until last winter as far as I know. It’s “Seven Seas” that makes it. Our grocery store took them off the shelves (those bastards.) Sometimes only Green Goddess will do.

Oh and I thought Russian was more like a cross between French and Thousand Island. Niether of which I like anyway.

If you are up for a creamy dressing at home, I would suggest Kraft’s Cucumber Ranch. I don’t normally like Ranch dressing but this adds just the right amount of cucumber flavor.