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Post by deepfriednew101 on Jun 4, 2023 15:54:12 GMT 1
I have said this 1000 Times over a Decades
C.H.S. said he started adding HERBS to the Salt and Pepper HERBS multiple Herbs which the family loved and used ALL THE Thyme
Then he Added Spice's AND Seasoning
The last thing He added in the Cumberland Boat trip was a ELEMENT - NOT a Herb Spice or Seasoning a ELEMENT
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2023 15:55:49 GMT 1
The only way it works if the vials were legit. Would be pairs like sage and savory in 1 vial.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2023 15:57:18 GMT 1
Flour Salt MSG Black Pepper (1) White Pepper (2) Coriander (3) Ginger (4) Nutmeg (5) Mace (6) Allspice (7) Garlic Powder (8) Next? Missing a red pepper. Paprika or otherwise |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2023 16:01:53 GMT 1
Also don’t think you can ignore mustard at this point. In certain countries in the EU it is listed as contains mustard. I am pretty comfortable with mustard as an OR ingredient. It does not exist in any of the 99x variants or in most countries today. It can’t be a difference maker for note.
When corporate finds a recipe and says it’s missing 5 or so ingredients I truly believe mustard would be one of them.
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Post by Silver on Jun 4, 2023 16:02:27 GMT 1
Flour
Salt
MSG
Black Pepper (1)
White Pepper (2)
Coriander (3)
Allspice (4)
Sage (5)
Ginger (6)
Savory (Winter or Summer?) (7)
Anise-Seed (8)
Nutmeg (9)
Mace (10)
Garlic Powder (11)
My personal deep fried chicken cooking experience has proven to me that Savory alone is better tasting (and closer to the OR) than the combination of Thyme and Marjoram.
Is it time to begin assigning relative positions and weights, or is more time needed by which to resolve the ingredients list first?
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Post by Silver on Jun 4, 2023 16:03:56 GMT 1
I still contend that since Garlic Powder comes in last place among the listed ingredients for most if not all bags, that makes it least in weight.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 4, 2023 16:04:31 GMT 1
Point of reference. Where does Anise, nutmeg and mace come from. Your personal taste? Or there is additional circumstantial evidence?
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Post by deepfriednew101 on Jun 4, 2023 16:08:06 GMT 1
Why Did C.H.S. FIRST always Say
11 Spices and Herbs ?
C.H.S. Knew the difference between Spices, Herbs He pronounced Erbs, and Vegetables C.H.S. said His Vegetables Had Flavor and Snap Crispness as He Originally used the Pressure cooker to cook the Vegetables and then Turned the Pressure cooker into the Chicken Pressure Fryer?
C.H.S. Knew what Spices, Herbs, Vegetables were and He also KNEW the Law from Lawyer days and the F.D.A. implications HE had to He was cooking in the Government Cafeteria's and Read all the New Information on the Spices and Herbs and Elements EVERY Road salesman Showed Him.
There was a LONG TIME PERIOD between 1939 Making the Recipe, Then Duncan Hines Travel Book, the Cafeteria Cooking and 1950's when He met Leon Peter harmon and Noe for the Cumberland Boat Trip 16 or 17 Years according to C.H.S. in interviews ?
WHO was Cooking His Chicken when He was AWAY ? The Corbin Location still was operational ?
BUT C.H.S. Had experience from 1939 and even Got into the Shoot out over HIS WORDS on the side of Barns "Servistation
Please Do Not insult C.H.S. intelligent of NOT knowing the difference between Spices, Herbs, Vegetable, Seasoning He was the President of the Resturant Association Also from the 1940's
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Post by deepfriednew101 on Jun 4, 2023 16:10:42 GMT 1
Mace came from C.H.S. love for Donuts HE said the OLD BAKERS USED mace in the FRIED DONUTS
Paprika IN
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Post by Silver on Jun 4, 2023 16:17:55 GMT 1
Point of reference. Where does Anise, nutmeg and mace come from. Your personal taste? Or there is additional circumstantial evidence? Personal taste: Ever since trying Anise Seed, and getting closer thereby, I've been leery of removing it. Circumstantial evidence: My last cooked recipe was split. One half contained Star-Anise, and the other half didn't (and neither contained Anise Seed). My wife was adamant that the Star-Anise half tasted much better and more rounded than the half that didn't have Star-Anise. For her, Star-Anise seems to have a similar impact as does Anise Seed for me. The only thing that Star-Anise and Anise Seed share in common is Anethole (Licorice Oil). Thus it must be the licorice that is making a positive impact. More circumstantial evidence: Ken is convinced that he detects a faint background of licorice in the OR. An aside: I've tried adding Estragole (another licorice contributor, being sort of the molecular mirror image of Anethole) containing herbs, and leaving out Anise Seed, and it has never resulted in good deep fried chicken. As to Nutmeg and Mace, they are known contributors of a nutty flavor. I find that a certain level of nuttiness flavor is a requisite to the 'note' of OR. And Nutmeg imparts a bit of beneficial sweetness. It can be argued that Allspice alone covers the Clove, Nutmeg, Cinnamon and possibly also Mace slots when added at a high enough concentration. 1 gram of Allspice is right close to 0.20 grams of Clove as to Eugenol oil. Eugenol is the singular defining flavor compound within Clove. If Nutmeg and Mace are removed and Allspice is elevated to 1 gram, that makes room for Celery Leaves and Mustard Seed. |
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