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Post by Silver on Jun 2, 2023 13:43:08 GMT 1
Might the term 'Vegetable Herbs' indicate that the only herbs (aka, leaves) extant within KFC OR are the leaves of plants which yield vegetables?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Jun 2, 2023 15:59:58 GMT 1
Good point. I just dried some celery leaves. The term might indicated that "some" vegetable leaves are included. Also, there is onion, celery, garlic, tomato, chili and even cilantro, chives, shallots, ginger (debatable), leeks, etc.
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flg
Souschef
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Post by flg on Jun 2, 2023 17:26:19 GMT 1
I think CHS had his own classification. For how he thought of the various ingredients.
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Post by Silver on Jun 3, 2023 11:09:45 GMT 1
I think CHS had his own classification. For how he thought of the various ingredients. Perhaps the term 'Vegetable' was used merely to distinguish and separate the 11 H&S from 'Mineral' ingredients, as well as to inform that none of the 11 were of an 'Animal' nature. Matter itself was/is generally classified as being of a nature that is either "Animal, Vegetable, or Mineral'. I now believe this 'Classification Identifier' was likely the only intent for including the term 'Vegetable'. And it was eventually dropped as being redundant. Chicken Bouillon for example generally contains Animal fat and even in some cases actual Chicken. By declaring the 11 to be specifically Vegetable, an ingredient such as Bouillon was being excluded from being an ingredient among the 11. The 11 are thus assured to all be of a Vegetable (or Plant based) nature as to their matter classification. |
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Post by DutchGuy on Jun 3, 2023 16:57:21 GMT 1
According to ChatGPT: The term "vegetable herbs" is not a commonly used phrase in English. However, it can refer to herbs that are derived from vegetable plants or herbs that are used primarily in vegetable dishes. Essentially, it combines the qualities of both vegetables and herbs. These can include herbs like parsley, cilantro, basil, dill, and thyme, which are often used in cooking vegetable-based dishes or as garnishes for vegetables.
And after a few tries it gave me the following list:
Artichoke - flower buds and leaves
Asparagus - spears and shoots
Beetroot - root and leaves
Broccoli - florets and leaves
Brussels sprouts - sprouts and leaves
Cabbage - leaves and stems
Carrot - root and leaves
Cauliflower - florets and leaves
Celery - stalks and leaves
Chard - leaves and stems
Chicory - leaves and shoots
Cucumber - flesh and seeds
Eggplant - flesh and leaves
Fennel - bulb and leaves
Green beans - pods and seeds
Kale - leaves and stems
Kohlrabi - bulb and leaves
Leek - stalks and leaves
Lettuce - leaves and stems
Okra - pods and seeds
Onion - bulb and leaves
Parsnip - root and leaves
Pea - pods and seeds
Potato - tuber and leaves
Radish - root and leaves
Rutabaga - root and leaves
Spinach - leaves and stems
Squash - flesh and seeds
Sweet corn - kernels and silk
Sweet potato - root and leaves
Swiss chard - leaves and stems
Tomato - flesh and seeds
Turnip - root and leaves
Watercress - leaves and stems
Zucchini - flesh and flowers
Bok choy - leaves and stalks
Celeriac - root and leaves
Endive - leaves and shoots
Garlic - bulb and leaves
Ginger - rhizome and leaves
Jerusalem artichoke - tubers and leaves
Jicama - root and leaves
Parsley root - root and leaves
Plantain - leaves and seeds
Pumpkin - flesh and seeds
Shallot - bulb and leaves
Sorrel - leaves and stems
Sugar snap peas - pods and seeds
Swiss chard - leaves and stems
Yams - tuber and leaves
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Post by Silver on Jun 3, 2023 18:24:17 GMT 1
Nice! If only AI could hand us a close proximity recipe. Not that a few of us here on the forum haven't been right close. My wife stated that my Recipe #17 (without Cayenne) is (in her opinion) close enough for all practical purposes. And I'm right there with her on that.
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