Sage, Marjoram, Thyme, oregano, basil are all in the O.R

Your point? you think if you ate it in the 70's you are more special or something?

Anyone who ate it that long ago, wouldn't have a clue as to what it tasted like other than "it tasted good"

When did you taste it?

  I can see what you are trying to do. You are trying to say i didn't taste it early enough so i don't know the taste.

Yet you don't realize, you don't know the taste either even if you tasted it in the 60's. That long ago you have completely forgotten, except that it tasted good.
If you had the exact same chicken you ate back then right now, it would taste different to how you recall.

I haven't ate it that long ago, but i still know what the flavour profile is. I know what it is from my own cooks, and the Original recipe i have ate over the years since 2000.

Funny you trying to say i don't know what the flavour profile is, yet when i first tried the 99x in 2019, it had what i think is the Kentucky note? i associate the word "kentucky" with the note. And yet all the old timers say 99x has some of the note? so if i don't know the note, why did i think it smelt like the O.R when i first cooked it?

Also, the people who came up with the TC34D recipe also tasted it in the old days and look how that turned out.

Also, funny that alot of the ingredients i mention, are ingredients alot of the old timers agree on. Like sage for example. I knew from the very first minute i first added sage into my recipe, it was 100% apart of it, based off what it did to the cooking aroma and taste.

Also think about this carefully. Why when i first ever tasted nigella seeds on turkish bread my brain screamed "omg that's in the recipe!!" of all the herbs/spices i have tried, that one had the biggest "eureka" moment. Now i quickly started to doubt my instincts and told myself "no, But sanders said on everyones shelf" "it only reminds me because it's similar to thyme, oregano etc" you wouldn't believe my surprise when i discovered them on the modern O.R. Confirming my instincts 100%

Now nigella is a bit of a strange spice, sometimes it can seem to have no flavour, other times its smell is reeking off my sieve. I've also noticed some batches can be bunk and have no flavour, but it 100% DOES have flavour and is apart of the real OG recipe.

Maybe we should crowd fund a go fund me or something. And put an end to the tarragon debacle one way or the other. I'd bet though if the court document contained the same ruling as the newspaper. The story would flip to he talked to the lawyers, barbers, neighbor who told him he sat in the court room and heard the tarragon ruling.

The Taste of the Pre 1970's chicken Did Not Only Taste Different then the Post 1970's KFC NEW AGE it Looked Different and Had Much more Aroma which lasted Three days in a Empty Bucket that would Fill a Mid Size house with Aroma, and it took 10 Minutes to wash your hand from the Tacky oily film left on the Fingers


The Chicken Coating was a Soft Redish Brown Coating while the Inner meat near the Bone was a Red un cooked visual that many complained about.

The Coating Has Visual specs of Herbs which were More than Black spec's of pepper. the taste was Deep into the Meat when you ate the Chicken or if you removed the Coating skin the Meat was Flavored

The New Age post 1970 became a Crispy coating which is golden brown and the inner meat NOW does NOT have the redness near the Bones which you rarely see Any Herbs