Comments on: Where Are These Thousand Islands? The Origins of 7 Condiments & Sauces

By: Diane

Diane — Thu, 20 Jan 2011 06:39:17 +0000

You know, I never put A1 or any other sauce on steaks (even the Golden Corral steaks taste good on their own!), but A1 is absolutely delicious on burgers. I like to serve cheeseburgers (the cheese being aged cheddar) with caramelized onions and A1 sauce, an idea I stole from Whataburger. OMG SO GOOD.

Worcestershire sauce is also a must in my kitchen, and for one primo reason: it’s the most important flavoring agent in my late father’s recipe for beef stew, the best beef stew you will ever have. Actually, there are two dominant flavorings — beef bouillion (sp?) and Worcestershire sauce. I’ll add soy sauce to amp up the umami flavor of the beef stew, instead of salt. But it has to have Worcestershire sauce.

Also, I must be the only person in the world who doesn’t like thousand island or ranch dressing on my salad. I prefer vinagrettes or green goddess dressing or even honey mustard. But I’m totally pro-thousand island dressing on a delicious Big Mac. Damn. Now I have to get a Big Mac for lunch tomorrow.

By: cheap sniveler

cheap sniveler — Mon, 01 Nov 2010 16:28:00 +0000

From Wikipedia:
A fishing guide’s wife, Sophie Lalonde, made the dressing as part of her husband’s shore dinner. She shared the recipe with an actress, who requested it after enjoying the unique dressing. The actress in turn gave it to another Thousand Islands summer resident, George Boldt, who was building Boldt Castle in the area. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel’s maître d’hôtel, Oscar Tschirky, to put the dressing on the menu.

As a “living Heir” to this story, these are the facts. No actresses involved.
The Thousand Islands ARE indeed a magical place, indeed. Google “Boldt Castle” for images.

By: Kelly

Kelly — Fri, 27 Aug 2010 00:18:16 +0000

“And only mouthbreathers put sauce on steak.

posted by tunaman”

Hahaha – “only mouthbreathers put sauce on steak” – no kidding – if you actually chew with your mouth closed (and be able to smell,) you can actually taste stuff!

By: Am I Crazy

Am I Crazy — Tue, 20 Jul 2010 16:04:18 +0000

I just want to put this out there: I eat A1 by itself, all alone, with a spoon. I tried for years to fight the temptation to enjoy that spicy, vinegar-y treat by its lonesome, alas, temptation won the battle. Am I alone?

By: Jane

Jane — Fri, 18 Jun 2010 20:16:45 +0000

Damn copy/paste, I meant to delete the onion & garlic offa there :P

By: Jane

Jane — Fri, 18 Jun 2010 20:16:15 +0000

I wonder if the originators of Hidden Valley Ranch included ingredients like Disodium Inosinate and Disodium Guanylate, Dried Garlic, Dried Onion, Phosphoric Acid, Monosodium Glutamate, Xanthan Gum, or Calcium Disodium Edta, or was that something Clorox just decided to throw in there?

By: roger

roger — Mon, 15 Mar 2010 23:24:29 +0000

The story I heard was that
\Worcestershire sauce\ is British for
\What’s this here sauce\.

By: tunaman

tunaman — Sat, 23 Jan 2010 21:11:02 +0000

A proper Reuben has Russian, not Thousand Island dressing.

And only mouthbreathers put sauce on steak.

By: ac

ac — Tue, 20 Oct 2009 20:26:05 +0000

I love the food articles. Keep ‘em coming.

And there’s no accounting for taste!

By: VoodooChef

VoodooChef — Thu, 08 Oct 2009 02:08:34 +0000

Thousand Island IS the U.S. version of the very old Marie Rose Sauce