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Post by Chickenman on Jul 28, 2023 3:29:39 GMT 1
Yves was wrong if he thinks the cinnamon taste comes from allspice. There is 100% cinnamon in the O.R. If you can't see that there is cinnamon in the recipe, well good luck ever cracking it.
Cracking this recipe is hard AF but it's even 1000x harder if you can't even see that things like mustard/cinnamon are in it. For me it's very easy to tell. It will take you guys maybe 10 years of going in circles before you finally realize it's in the recipe LOL.
Also, nutmeg 100% in the recipe.
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Deleted
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Post by Deleted on Jul 28, 2023 10:12:39 GMT 1
I always liked the notion of the dried orange rind. I used it a couple times and it works. Have wondered though about a it’s availability in say 1.5 oz or so prepackaged back on the day. Assuming folks then likely made their own I agree. I really like the idea. Used it instead of Coriander last time. The plan was to not look out for spices that would only contain fruity/citric characteristics, but to go for the pure and real thing. I made my own dried zest powder using only the most orange part of the peel. Commercial ones usually include the entire rind with the bitter white stuff. What amounts did you use? Any threshold or limit? |
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Post by Silver on Jul 28, 2023 11:31:06 GMT 1
I agree. I really like the idea. Used it instead of Coriander last time. The plan was to not look out for spices that would only contain fruity/citric characteristics, but to go for the pure and real thing. I made my own dried zest powder using only the most orange part of the peel. Commercial ones usually include the entire rind with the bitter white stuff. What amounts did you use? Any threshold or limit? Ah, I had forgotten that one of the noted characteristics of Coriander is it's citrus background nature. |
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flg
Souschef
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Post by flg on Jul 28, 2023 13:15:49 GMT 1
I always liked the notion of the dried orange rind. I used it a couple times and it works. Have wondered though about a it’s availability in say 1.5 oz or so prepackaged back on the day. Assuming folks then likely made their own I agree. I really like the idea. Used it instead of Coriander last time. The plan was to not look out for spices that would only contain fruity/citric characteristics, but to go for the pure and real thing. I made my own dried zest powder using only the most orange part of the peel. Commercial ones usually include the entire rind with the bitter white stuff. What amounts did you use? Any threshold or limit? I know I wasn't weighing out ingredients at that point. 1/8 teaspoon into 200g of flour if memory serves. I was afraid of it over powering. I ground commercial dried orange peel. Would be better to do your own as you mention because of the yellow lining.
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Post by Silver on Jul 28, 2023 13:36:42 GMT 1
The Orange Rind which I purchased is the entire rind. I agree that shaving off specifically the orange 'Zest' from a fresh orange would be best. Given the water content, the weight might need to be roughly doubled.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Jul 28, 2023 14:19:49 GMT 1
I guess I should add that in the past I was roundly condemned for my support of cinnamon in the recipe, particularly from Ellsworth. I would hardly expect to receive criticism today for my stance on cinnamon. My first recipe back in the early 90s was cinnamon heavy. So change your aim elsewhere. I can't be criticized from both sides. IMO, nutmeg was not added to the flour, but was instead added to the gravy. I don't like the aftertaste and I can't recall ever tasting nutmeg. I was making eggnog when I was young and didn't realize the milk was soured. I doctored the milk every way I could until I discovered my error. To this day, I can't drink eggnog and I detest the taste of nutmeg. If nutmeg was already in the original seasoning then CHS would not have specifically commented that he added it to his gravy. I'm open to any proof to the contrary.
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Deleted
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Post by Deleted on Jul 28, 2023 15:07:13 GMT 1
Those with the strongest opinions usually have the weakest arguments. You should be ashamed of yourselves. I supported your decision to not share your recipes. But I completely condemn your behaviour here, ridiculing and mocking those that potentially fed you with information and inspired you before you 'cracked' the recipe. Disgusting human beings.
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Post by deepfriednew101 on Jul 28, 2023 15:33:05 GMT 1
As for the Nutmeg issue Mace was Originally Used as its Flavor Profile was less intrusive then the Nutmeg Flavor. Ironically Mace was used more in the Baking industry and Nutmeg was used in the Butcher Sausage side of Cooking.
Mace was a Staple for ALL Deep Fried Old Fashion Donut's which C.H.S. has a weakness for and LOVED. He also had help from the Bakers He employed as He was passionate with Bread making and Proud of His Childhood achievement. He often said His most told story was the Loaf of Bread He made and walked with children in tow to show His mom the Bread.
when You compare the Mace to a Jamaican Allspice the two have major Flavor difference in the First Bite impression and the Strength of Over all Spice Flavor. The allspice is a Hard Hit and Fast Note to the Taste the Mace is the Slow lingering after taste.
As for Nutmeg in the Gravy, It was a NOT often Told story BUT when the Lady in BC made the Big change with the Gravy that's where NUTMEG was being used More in General cooking more then the Mace. She also Dropped the use of Tarragon Vinegar added to the Original gravy which was made with Milk, The Tarragon Vinegar helped with a Flavor and thicken agent to milk.
Best Purchase one can make in 2023 is whole Nutmeg and Micro plain the whole item obtaining both the Mace and Nutmeg. If you have NOT tried Mace Blades for cooking it's a MUST much better then pre-ground Mace NO COMPARISION.
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Post by Silver on Jul 28, 2023 15:54:48 GMT 1
deepfriednew101, are you saying? Mace in, nutmeg out? Allspice, in or out? Clove, in or out? Cinnamon, in or out? Simple yes/no answers for each please. No need for diatribe.
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Post by deepfriednew101 on Jul 28, 2023 16:40:35 GMT 1
I will NOT answer a YES / NO Reply.
I will Say this AGIAN and Again OVER and OVER. and it answers the Question to what would be a YES answer.
C.H.S. Gave a Speech in Canada and Interviews.
He clearly indicated that item's which were Going to be in the Museum Projected to be completed by By the Owners of the Corbin Original K.F.C. site which became a LONG term project of the Owners and was almost 17 years in the works and making before completed in 1990. C.H.S. helped with the Original Photo's and information what he used. Some of the Item's Took years to Find and Collect, to RECREATE a as authentic representation of the ORIGINAL Colonel Sanders Court and Café.
The Answer to your Question is WHAT OLD spice Tins have been in the Original Museum and Still NOW ?
Here is a List of Item's which have been in the Museum NOT Complete List as there are other Item's short list
Salt Morton’s
MSG Barrel
White Pepper
Pure Granular Black Pepper Rawleigh’s
Pepper Black Rawleigh’s
Allspice Penick’s
Cayenne & Red Sweet Pepper Durkee’s
Clove Durkee’s
Clove Hermitage
Cinnamon
Mace Durkee’s
Marjoram Durkee’s
Tarragon
Thyme Durkee’s
Garlic Powder, Sexton 1lbs.
Ginger Jamaican Sexton Large Tin
Mustard Double Fine Coleman’s
Onion Powder
The items Placed in the Museum were 100% accurate representation from recreation, I was asked to Supply many items or locate many item's. Others also spent Decade finding items as Many items were asked to find Prior to Internet.
The item's Listed Above are WHAT was in the Potential of C.H.S. reach when He was cooking NOW I'm NOT saying which recipe they were used in ? BUT they were AT C.H.S. reach and ON the Pantry Shelve.
So were the Item's YES used YES they were used BY C.H.S. You can experiment with What's In and what's OUT.
I have Gave other Information which many say Blah Blah Blah old news old News well the Old News answers if YES to being used.
Ginger as a example To many Story's and Photo's which say YES WHY Did the Put the NOTE in the Museum showing Jamaican Ginger as a Original Ingredient BECAUSE There were franchise Owners which admitted they Had to Add Imported to Ginger to the Spice Bags ? that was released to the Public By Many Franchise Owners
I know YOU hate my WORDS but then The NEW people who are trying to learn can Learn something Important also.
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