One of my fav 1000 ingredients is Heinz Sweet Chili Sauce. I also use it in red seafood cocktail suace.
Yeah, I can see how that would work. Sub it for the tomato paste in my recipe, and you'd get the same color tint, plus an additional flavor layer that's right in keeping with the 1000 island.
Thanks for the idea. I'm gonna try it with the next batch.
Thanks for the idea. I'm gonna try it with the next batch.
KYHeirloomer wrote:Now comes the all-knowing Alton Brown, whose "my way or the highway" attitude about food has always bugged me. In his version (which is, of course, the only correct one---just ask him, he'll tell you) the dressing is made out of yogurt.
Well, Mr. Brown, if you use yogurt as the base you have a Russian dressing, not Thousand Island. It's the fundemental difference between them.
Just thought I'd point that out.
Well, Mr. Brown, if you use yogurt as the base you have a Russian dressing, not Thousand Island. It's the fundemental difference between them.
Just thought I'd point that out.
Just thought I'd point this out...
If you watched the episode you would have noticed Alton never called his dressing "Thousand Island" he referred to it as "Million Island Dressing."
As for your comment about his "my way or the highway attitude with food," if that's the way you see him, okay so be it. But what Alton is trying to do is teach people about cooking and food, I don't think he has ever said do it my way only. He merely points out a better way he's found to do something. Usually he encourages viewers to experiment with cooking.
Moreover, he is not at all "full of himself." In fact he's a very nice person. I've met him twice and both times I can say, without a doubt, he is down-to-earth and genuinely appreciative of his fans.
chubbyalaskagriz wrote:Alton Brown? Maybe run it by CanMan and get his take on it, since he prides himself on speaking nurd-lish Hee-Hee! (Joke, CanMan!).
Oh gawd, I just looked him up. A fellow Los Angeles geek. Figures. Fortunately I do not subscribe to the cable channels so I don't get any of his shows or whatever. I guess that's a good thing. I'm not in to yogurt in my homemade dressings.
I appreciate the good one, but now I have to go searching my Russian Dressing recipe which I thought was something totally different.
Welcome, miseenplace! (great user-name, by the way!)
There's always room for another at the table- we're glad you're here! You'll find this to be a very cozy & comfy place with a friendly atmosphere that is truly casual and enjoyable. All perspectives are welcomed and anyone who can graciously present their side will definitely make a fine addition to our generous group.
Seems like Mr. Alton Brown has made a favorable impression on you- he certainly has a lot of fans... We'd all enjoy hearing about your meetings w/ him- please share!
All of us have food celebs whose style and personality we adore or abhore on personal levels for various reasons... I know I personally have some favs that of course have a following- else they wouldn't be celebs (!) but who often garner me snickers from others who might get a kick out of looking down on my choices- it's all in fun!
KYH, who posted about Alton has many favs himself within the food-network world... in fact, we fancy KYH one of our own neighborhood celebrated kitchen wizards with a certain degree of impressive fan-base, so he's no stranger to the likes and dislikes of an audience's members. As you grow with us, we look forward to knowing more about you and your own career and skill-level/experience too! (not that you're in the field necessarily- or that one who comes here needs to be.)
It was neat that Mr. Brown impressed you so... I agree that first impressions are very, very important and telling, as well. Again- thanks for offering your premiere post here at our l'il corner of the culinary world! Please visit and post often- we look forward to the possibility of you becoming a regular!
There's always room for another at the table- we're glad you're here! You'll find this to be a very cozy & comfy place with a friendly atmosphere that is truly casual and enjoyable. All perspectives are welcomed and anyone who can graciously present their side will definitely make a fine addition to our generous group.
Seems like Mr. Alton Brown has made a favorable impression on you- he certainly has a lot of fans... We'd all enjoy hearing about your meetings w/ him- please share!
All of us have food celebs whose style and personality we adore or abhore on personal levels for various reasons... I know I personally have some favs that of course have a following- else they wouldn't be celebs (!) but who often garner me snickers from others who might get a kick out of looking down on my choices- it's all in fun!
KYH, who posted about Alton has many favs himself within the food-network world... in fact, we fancy KYH one of our own neighborhood celebrated kitchen wizards with a certain degree of impressive fan-base, so he's no stranger to the likes and dislikes of an audience's members. As you grow with us, we look forward to knowing more about you and your own career and skill-level/experience too! (not that you're in the field necessarily- or that one who comes here needs to be.)
It was neat that Mr. Brown impressed you so... I agree that first impressions are very, very important and telling, as well. Again- thanks for offering your premiere post here at our l'il corner of the culinary world! Please visit and post often- we look forward to the possibility of you becoming a regular!