In the same vein of the tomato, to-mah-to and potato, po-tah-to debate, I always seem to find myself engaging in some sort of meaningless linguistic feud. Perhaps this just happens in my family, but right up there with all the heated political and football discussions Mom, I love you, but screw the Cowboys , is the whole stuffing vs. Is there really a culinary distinction between stuffing or dressing? Well, much like the whole pop vs.
I can tell you it was always called dressing in my household in Georgia—cornbread dressing with an egg gravy to be more exact. And most residents below the Mason-Dixon Line and in the Midwest would agree, even when it is cooked stuffed inside the turkey. My peers who were from northern or northeastern states and the west coast typically leaned toward stuffing. Weights and Measures: If you are selling your product by weight, you must follow the Colorado weights and measures requirements.
You are selling your product to a store, restaurant, food cart, K school, university, hospital, or other retail food establishment Licensing: To sell dressing or oil that you have produced using products you have grown, you must first register with the Colorado Department of Public Health and Environment CDPHE as a wholesale food manufacturing facility.
If you are interested in doing either of these, you should first contact the Division of Environmental Health and Sustainability at for further information and visit wholesale food program information and requirements. Sales Tax Liability: General sales tax information. Related Links:.
Skip to content Dressing: Sauces for salads are often called dressings. Vinaigrette, usually mixture or emulsion of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients Creamy dressings, usually mayonnaise-based, which may also contain yogurt, sour cream, buttermilk, or milk Cooked dressings, which resemble creamy dressings, are usually thickened by adding egg yolks and gently heating Oil: Cooking oil is purified fat of plant origin, which is usually liquid at room temperature.
You may also need additional licensing and your processing facility may require inspection from your county health department. Although not mandatory at this time, you may also register your processing facility with the Colorado Department of Public Health and Environment.
If you are selling dressings or oil you have produced using unprocessed farm products you purchased from another Colorado producer or from a wholesaler, such as raw vegetables or herbs, you will also need a farm product dealer license.
For more information on what is considered an unprocessed farm product, consult General Licensing Requirements. Additional requirements if you are selling acidified shelf stable products: If you have produced your dressing or sauce and it is is acidified, i. This form must be filed no later than 10 days after the firm engages in operations. Tired of Typos? Get Help Now! Traditionally, turkey is served on Thanksgiving. However, some people are even more enthusiastic about its reliable sidekick— stuffing … or is it called dressing?
Americans are hardly the first people to stuff their roast birds. Evidence suggests in Ancient Rome and throughout the Middle East that people put bread, spices, and all kinds of other goodies into the cavity of a bird before roasting.
Either way, it was delicious. The first Thanksgiving may not have featured turkey. When President Abraham Lincoln declared Thanksgiving a national holiday in , the quintessentially American bird—the turkey—was quickly adopted as the de facto roast for the holiday. This is where things get tricky. Since circa , to dress a bird or other meat meant to prepare it for cooking.
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