Cooking with Yoda
For the Jedi it is time to eat as well
Eat, eat. Hot. Good food, hm? Good, hmm?
The Hunt for Red October
Many words of been written about the difference between Russian and Thousand Island dressings. Perhaps too many. One is slightly sweeter; the other slightly more piquant. One was created at a resort on the St. Lawrence Seaway — the other by a gent in New Hampshire.
There are varied recipes for each, but to my mind the main difference is that one originally had caviar as an ingredient. Does it really matter? Too many the descriptions are interchangeable, and the differences negligible. As Montgomery Scott once posited to Leonard McCoy: a difference which makes no difference is no difference[1].
I have avoided the issue by creating a recipe that combines the best aspects of both in what I call Red October Dressing. To paraphrase Marko Ramius: be careful what you put it on.
Perhaps I will receive the Order of Lenin for this recipe.
[1] some have attributed the quote to Alfred Korzybski, others to William James, but I first came across it in the book Spock Must Die by James Blish. So there.
Red October Dressing
Russian Dressing with a kick in the Kremlin.
Ingredients
- 1 Cup Mayonnaise
- 1/4 Cup Ketchup
- 3 tbl Weber’s Hot Piccalilli
- 1 tsp Worcestershire
- 1 tsp Lemon Juice
- 1 tsp Heat*
Instructions
- Combine and Serve
Notes
*Be creative. Hot Sauce, Sambal Oelek, Harissa, etc. My personal favorite: Fermented Calabrian Chilies.
Nutrition Information — per 1 Tbsp
Calories 65 • Fat 7g • Sat. Fat 1g • Cholesterol 3mg • Sodium 100mg • Carbohydrate 3g • Sugars 2g • Protein 0g
Weber’s, a local product, is well worth seeking out.
