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Post by Chickenman on Nov 5, 2023 0:14:26 GMT 1
I tried sesame seeds a while back and thought they did something very special to the note. I have detected an almond taste in modern O.R and the only thing it could come from is sesame seeds imo. Only problem is that sesame seeds is an allergen so would need to be declared?
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smallgree
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Post by smallgree on Nov 5, 2023 1:36:45 GMT 1
I have several bottles of sesame seeds. I love them, but I'm not sure about them in a dry mix. If they are there, it would be through za'atar. They are very oily and difficult to dry. If not dried, then they would turn rancid easily once the oil was released. This could be another reason for salt in the seasoning mix. I would have a difficult time putting them in the vials, unless ground za'atar was used. Yves was high on za'atar. Roasted sesame is quite potent and is used in many Asian dishes. I use it in my fried rices.
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Post by Chickenman on Nov 5, 2023 2:18:33 GMT 1
I have several bottles of sesame seeds. I love them, but I'm not sure about them in a dry mix. If they are there, it would be through za'atar. They are very oily and difficult to dry. If not dried, then they would turn rancid easily once the oil was released. This could be another reason for salt in the seasoning mix. I would have a difficult time putting them in the vials, unless ground za'atar was used. Yves was high on za'atar. Roasted sesame is quite potent and is used in many Asian dishes. I use it in my fried rices. Why exactly was yves high on za'tar? why it as a spice blend specifically? I personally only believe the vials to be semi legit and as a representation. I have tried to fit what i think are the ingredients even with some as a spice blend and it just does not work. Going off the vials will lead you nowhere imo, but going off taste will lead you to the recipe. Just look at what the going off the vials led the old tck forum to lmao, an absolute monstrosity of a recipe. That recipe truly is laughable. No garlic in a chicken recipe?? "it must be tahitian vanilla!! that will make all the magical difference!" yet regular vanilla works better. Sarawak white pepper dominant that stinks like sewerage? that guy who came up with that recipe disregarded all basic cookery common sense. Common sense is that you don't dominate a recipe with a white pepper that stinks like sewerage, and if it is even in there, you use a small amount mixed with a milder white pepper. I used sarawak white pepper dominant in a recipe and it was disgusting. I wonder if he is still cooking it up, lying to himself that it is the O.R cause his ego is too fragile to admit that it is wrong. If he is still cooking it up, and believes it still is the O.R then that is even more laughable. |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Nov 5, 2023 3:31:41 GMT 1
I use the vials because I always believed it was truth hiding in plain sight. It also provided parameters that I believe keeps us grounded. Otherwise we'd be like Mexican jumping beans jumping all over the place.
After Mark began getting the criticisms about the vanilla recipe, he claimed he discovered the real recipe, But like so many, it never surfaced, publicly anyway. I hate to disagree with people (I agree with you), but when any white or black pepper is cooked, it is just pepper. If it stinks, it was not processed correctly. Any claim or information can be printed on a package. Remember the large bottles of Mexican vanilla extract that was being brought back to America? Turns out is was poisonous and made from some type of distilled wood pulp. Still got a bottle in the garage.
Yves and I disagreed on the importance of salt. I said it was the basis of the note, and he got angry about it. We were both testing fruit zests and he believed the za'atar, and especially the sumac within could be the source of that citrus bite we were looking for. Shortly after that he declared he found the recipe and disappeared. He was extremely irritated by the moles he felt had infiltrated the forum and were trying to derail everybody. Thus Ellsworth. I have both, but honestly I haven't done much with it. I used this last preliminary mix that has been melding for a few weeks and dry marinated some chicken thighs tonight and they smell wonderful. The dry mix tastes spot on. I just no longer have a pressure cooker. I just hope I denoted which line up I used. It has made me think that the last few observations I've made might just be bull spit. I can't honestly say that I ever tasted sesame seeds, as it is a flavor I really love. I should have recognized it. Not sure about fenugreek or sumac, as neither are in this last mix. I'm ditching one last girlfriend and am no longer on the market. I'll have more time to experiment this winter. If these chicken thighs ring a bell, then I'm done. But how many times have each of us come to that conclusion? I ran out of fingers and toes long ago.
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Post by Chickenman on Nov 5, 2023 7:16:00 GMT 1
I use the vials because I always believed it was truth hiding in plain sight. It also provided parameters that I believe keeps us grounded. Otherwise we'd be like Mexican jumping beans jumping all over the place. After Mark began getting the criticisms about the vanilla recipe, he claimed he discovered the real recipe, But like so many, it never surfaced, publicly anyway. I hate to disagree with people (I agree with you), but when any white or black pepper is cooked, it is just pepper. If it stinks, it was not processed correctly. Any claim or information can be printed on a package. Remember the large bottles of Mexican vanilla extract that was being brought back to America? Turns out is was poisonous and made from some type of distilled wood pulp. Still got a bottle in the garage. Yves and I disagreed on the importance of salt. I said it was the basis of the note, and he got angry about it. We were both testing fruit zests and he believed the za'atar, and especially the sumac within could be the source of that citrus bite we were looking for. Shortly after that he declared he found the recipe and disappeared. He was extremely irritated by the moles he felt had infiltrated the forum and were trying to derail everybody. Thus Ellsworth. I have both, but honestly I haven't done much with it. I used this last preliminary mix that has been melding for a few weeks and dry marinated some chicken thighs tonight and they smell wonderful. The dry mix tastes spot on. I just no longer have a pressure cooker. I just hope I denoted which line up I used. It has made me think that the last few observations I've made might just be bull spit. I can't honestly say that I ever tasted sesame seeds, as it is a flavor I really love. I should have recognized it. Not sure about fenugreek or sumac, as neither are in this last mix. I'm ditching one last girlfriend and am no longer on the market. I'll have more time to experiment this winter. If these chicken thighs ring a bell, then I'm done. But how many times have each of us come to that conclusion? I ran out of fingers and toes long ago. Disagree with what you said about pepper. To say that, you are basically saying all pepper is the same. Every different pepper i have used, i have noticed the difference in the finished cooked chicken. Sarawak white pepper is by far the most pungent strongest smelling pepper i've used, and literally will ruin an entire recipe and make it nauseating if used in the normal levels you would use a regular white pepper. The one thing i did notice about it is that it can give a chickeny flavour, which is why it ruins a recipe used in excess because it just becomes sickeningly chickeny etc so how is "pepper is pepper" if one variety can literally impart a chicken like flavour? At first i thought i got a bad batch of it or something, bought it off another supplier which was much higher quality but even stronger in that smell. |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Nov 5, 2023 17:57:22 GMT 1
To me, with my warped logic, pepper is like salsa. All salsas are different, but when put on a taco, are all identifiable as salsa. Just changing the type of pepper does not automatically sling a nothing recipe into the OR. There is a balance that can be discovered regardless of what type of ingredient you use. If you feel you have a winning lineup, then you look for a better quality ingredient. There are hundreds of grape jellies, some better than others, but when you use each on bread with peanut butter, you still have peanut butter and jelly sandwiches.
I think trying to pick the correct spice or herb before you have figured out the formula needed to create the OR, is just wheel spinning. I watched TCK spin wheels for years debating various strains of pepper and other herbs and spices, then conclude with a recipe that contained vanilla. Yuck. I ain't spinnin' no more wheels. If it's a pepper corn, then I'm able to effectively experiment with it.
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Post by underpressure on Nov 5, 2023 19:01:41 GMT 1
Idk if anyone is familiar with Pioneer Chicken in SoCal. They make a wet batter fried chicken. Ate there 2 weeks ago when I was visiting family. Unbelievably crispy. I’ve researched them in the past and have read from a former employee that they rub the raw chicken with toasted sesame oil and turmeric prior to batter and frying.
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Post by Chickenman on Nov 6, 2023 1:25:43 GMT 1
To me, with my warped logic, pepper is like salsa. All salsas are different, but when put on a taco, are all identifiable as salsa. Just changing the type of pepper does not automatically sling a nothing recipe into the OR. There is a balance that can be discovered regardless of what type of ingredient you use. If you feel you have a winning lineup, then you look for a better quality ingredient. There are hundreds of grape jellies, some better than others, but when you use each on bread with peanut butter, you still have peanut butter and jelly sandwiches. I think trying to pick the correct spice or herb before you have figured out the formula needed to create the OR, is just wheel spinning. I watched TCK spin wheels for years debating various strains of pepper and other herbs and spices, then conclude with a recipe that contained vanilla. Yuck. I ain't spinnin' no more wheels. If it's a pepper corn, then I'm able to effectively experiment with it. Pepper is different than the others because it is the heaviest ingredient in the recipe. I don't notice much difference between a sage from my local supermarket vs one from a fancy origin, but i do notice a significant difference between my local Vietnam supermarket pepper vs the quality stuff i get. And while i can experiment with regular grades of herbs/spices i can get locally, i cannot experiment with Vietnam pepper, it simply ruins every recipe. Too hot, too bitter, immature. Even if you had the literal O.R recipe, i am 100% confident if you tried to make it with a low grade pepper it would end up being nothing like it. Pepper is the most important aspect of the recipe imo. |
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Nov 6, 2023 2:46:43 GMT 1
I used to discuss this with Ellsworth years ago. He insisted, as you do, that these special ingredients are necessities. My response was always: How did CHS find those exotic ingredients when he purchased things at the supermarket, in Salt Lake City, so he could cook for Pete? I've saved the responses throughout the years, and I never bought any of them. I don't even believe he used peppercorns at that time, as I don't remember seeing peppercorns in those days. And right off the bat, I'll maintain that CHS did not carry those ingredients in his pockets, as he was preparing to travel to Australia.
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Post by Chickenman on Nov 6, 2023 9:46:25 GMT 1
I used to discuss this with Ellsworth years ago. He insisted, as you do, that these special ingredients are necessities. My response was always: How did CHS find those exotic ingredients when he purchased things at the supermarket, in Salt Lake City, so he could cook for Pete? I've saved the responses throughout the years, and I never bought any of them. I don't even believe he used peppercorns at that time, as I don't remember seeing peppercorns in those days. And right off the bat, I'll maintain that CHS did not carry those ingredients in his pockets, as he was preparing to travel to Australia. I'm not saying to use anything exotic, i'm just saying pepper quality is important because it is the heaviest, and the base of the whole recipe. All the other ingredients would not work without pepper. In Sanders days pretty much all the pepper would of been good quality since there were much less people and it wasn't farmed as intensively. You can do what you want tho, i will use high quality pepper every time. I've seen the difference it makes. |
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