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Post by deepfriednew101 on Feb 10, 2024 16:18:14 GMT 1
I don't have to Do any Posting of anything if that's what You want
I Don't see Glen and Friends posting more details He has or Other's in reference to the Difference between countries
Every One jumped On the Band wagon with 99-x and Testing it What results were done with that THEY did not test ALL item's Yet Willie had old Bags which could have been tested.
C.H.S. was in a Major Lawsuit with K.F.C. New Age over Not using the Original Recipe and changing the Ingredient's
I fully respect KFC NEW Age for changing the Recipes in Many different countries to meet standards BUT then Do Not represent it as Original
Also There is NO ONE out there doing object testing of what country has the Best KFC NEW AGE.
KFC NEW age is using more that 11 ingredient's in the Mixes
ALL the OLD KFC Cooks have stated the NEW AGE KFC mixes Do Not look like the Old Original K.F.C. Seasoning it's to Pulverized and Contains little to NO Rubbed or Partial seasoning which the Original Had.
Jamaican K.F.C. is proving that some Black Spec's in the New Age Seasoning world wide is Pimento Jamaican Allspice NOT All Black Pepper.
NO ONE has Made this Comment before or made representation that more aroma is Noted with larger spec's of Pimento combined with Pepper
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 10, 2024 17:01:34 GMT 1
Thnx, Flg.
My question is more of a chemistry related question: my hypothesis is that the different phosphorus levels in spices affect the mix and certain spices affect some more than others especially the ones with very scant levels.
Thus the mix decays when sitting even if sealed in an airtight container.
Next time, compare 2 mixes: one sealed and one in the open air.
Also, find out how much a month old or 6 month known mix changes compared to a new known mix.
I was hoping that Silver would have had the information with his chemistry background. A Google search does not yield much on the ph effects on spices.
My velveting mis-adventure reinforces the idea that ph has is a big determinant in the selection of spices as the cooked product continues to lose its KFC note. Apparently, the sodium bicarbonate must be negating the phosphorus/ phosphoric acid in the spices. It’s the second trial.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 10, 2024 17:16:03 GMT 1
Dfn101, do not listen to the naysayers..
Do continue doing what you’re doing. There is a bigger audience out there. I am sure the culinary students and other interested individuals do not log in but read your tidbits to formulate and foster their own ideas. A CI of A chef actually led me to this site. If people cannot see your posed ideas, it’s on them.
Everyone can do their own cooking and have it taste tested by the people around them. That in essence was what CHS did when he was experimenting with his recipe. The only difference was that he got paid for it.
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Deleted
Deleted Member
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Post by Deleted on Feb 10, 2024 23:33:21 GMT 1
Dfn101, do not listen to the naysayers.. Do continue doing what you’re doing. There is a bigger audience out there. I am sure the culinary students and other interested individuals do not log in but read your tidbits to formulate and foster their own ideas. A CI of A chef actually led me to this site. If people cannot see your posed ideas, it’s on them. Everyone can do their own cooking and have it taste tested by the people around them. That in essence was what CHS did when he was experimenting with his recipe. The only difference was that he got paid for it. Do you know the tale 'The Emperor's New Clothes'? The story teaches a lesson about the importance of honesty and critical thinking. The folktale is about an emperor who is deceived into believing he is wearing magnificent clothes, when in reality he is naked. Everyone around him pretends to see the clothes out of fear of appearing foolish, until a child speaks the truth and reveals the deception. This story resonates more than ever in today's western world, where we witness people being governed and entertained by fools, yet the majority hesitates to acknowledge they're being trolled. Superficiality and misinformation overshadow substance and truth. Utilise the search function. Within his ramblings, there are countless inconsistencies and contradictions shrouded in obscurity. Of his 3,797 posts, which exclusive DF information brought you closer to the OR? And can you name a single claim that has been backed up with actual evidence? DF might be a decent person in private. He probably has a kind heart and doesn't intend harm. But when it comes to the OR, he appears to be merely an enthusiastic collector, giving the impression of having exclusive knowledge when, in reality, he does not. It seems he thrives on the attention he receives. 3,797 posts full of nonsense and people still believe him. Actually, he doing a fantastic job. The real issue seems to lie with the individuals on the receiving end. |
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Post by Silver on Feb 11, 2024 2:31:09 GMT 1
I wish there was a means to definitively verify DFN's claim that originally 26 ounces of seasoning was added to 10 Lbs. of flour. If that claim is fake, so is everything else. Roman jurisprudence stated it this way: "Falsus in uno, falsus in omnibus".
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flg
Souschef
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Post by flg on Feb 11, 2024 3:15:07 GMT 1
I have put a lot of thought into what the history of the first few franchises were like as a supply chain issue. I think we can take to the bank the fact he didn’t give out the recipe to the first few franchises. With the exception of Pete Harmon, who discovered the secret or parts of it. But a lot of the early franchises added KFC to their existing menu items. What I wonder is how much seasoning and flour did the average one go through a week? Were they more likely to mix a full season bag with 10 or 20lbs of flour. Or did they measure a volume measure. So say 1/4 cup seasoning in 2 or 3 cups of flour. To try to combat spoilage and make it easier to right size the amount of spices they need order. And to keep quality high.
Was there a time even before a pre measured bag of spices into a pre measured bag of flour?
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Post by Silver on Feb 11, 2024 12:41:34 GMT 1
I wouldn't place much faith in online language translators getting things 100% correct for Egyptian, and particularly more so for uncommon words. As an amateur historian of earliest Christianities (very plural) I can vouch that Greek translators fail miserably in this regard. If I can be permitted to drift into my historian perspective, there were far more, and far more wildly (and on up to radically) diverse Christianities at the onset than the seeming multitude we observe today (which, despite their belief as to difference, are far more uniform in core belief than in the earliest days, being [whether they want to hear this or not] today merely minor derivations of either Western Catholicism or Eastern Orthodoxy). There was never a time when there was only one "true" Christianity. Most of the so-called heresies were eradicated as Rome began to unify it's empire around the "one true faith". My opinion is that most all of those burned and/or torn apart by wild beasts for Roman entertainment were those deemed heretics, as a means to end "so called" heresy. Much of my study involves Marcionite Christianity. The most ancient church ever excavated, which is in Syria, was a Marcionite church. The Marcionites were among those eradicated. Marcionites believed that Jesus Father was indeed a god, though not the God of the Old Testament, but rather a higher and heretofore unknown god (much as for the "Gospel of John"). The earliest "New Testament" attested to was produced by Marcion and contained his "Gospel of the Lord" (Euangelon) and 10 letters of Paul (which were all much shorter than today's well padded out "Pauline" versions, which have since been expanded to 13 plus Hebrews). There are no remaining copies of Marcion's New Testament. The Roman and Eastern Orthodox Churches made sure of that. Justin (the Martyr) stated in one of his works (circa 140's AD) that in his day Marcionite churches rivaled his own in both popularity and multitude... Much of the "dogma" of today's churches (as clearly seen first within the circa 117 AD "Letters of Ignatius", and later as codified by the Council of Nicaea) was originally developed to counter Marcionite beliefs. Ditto for the three proto-orthodox additions to the Paulines, which are First and Second Timothy, and Titus. It wasn't until Marcion's (Sputnik of its day) New Testament that the proto-orthodox moved rapidly to begin composing their own New Testament.
Edit: The Marcionites believed that Jesus had only one Apostle, who was Paul...
Edit #2: The early proto-orthodox referred (in writing) to the 'Gospel of Mark' as "The Gospel of the Heretics". Much as Marcillina means little Marcy, Marcion means "little Mark". Paul is not a name, but rather a cognomen, and it means "little or small one". Coincidence?
Edit #3: Within the combined name and title "Alexander The Great", "The Great" is the cognomen.
Edit #4: The Gospels of Matthew and Luke merely build upon and pad out Mark's Gospel, often plagiarizing it unchanged. Coincidence?
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cman
Kitchen Assistent
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Post by cman on Feb 11, 2024 14:19:16 GMT 1
Silver, but did they know the KFC OR? ( my cover for you since I think are are both going to get a red flag for this).
I always believed that Rome adopted monotheism for military purposes. It was attributed by Constantine of the East Roman Empire to bring together the various ethnicities under the Roman rule.
But going back in the history of the Abrahamic faith, I’m intrigued by the proximity of Palestine to Israel. The earliest inhabitants of Palestine were Greeks , verified by recent Philistine cemeteries. I had earlier suggested to a friend that these were the Minoan and Cretan descendants of the refugees from the volcanic eruptions on the island.
The name Philistia is interesting. Israel called the city state, Pelesheth. Egypt who deemed the inhabitants as the sea people invaders, Palesheth. The Greek word for city is Polis.
Where I’m going with this is that there might have been an influence, the idea of a one supreme Being, Zeus in shaping the Abrahamic faith.
Where else can you get history, religion, politics and KFC OR? More bang for the buck. Now let’s take the arrows.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Feb 11, 2024 15:26:36 GMT 1
East, as I sip my Sunday morning coffee, I hope I am not reading venom.
Before I came to the forum, I had problems with celery powder in the mix. Silver recently came to the same idea. The same with onion and garlic. It had the tendency to veer the mix in a different direction after a few days.
So I separated the spices out from the mix. Sometimes leaving it out totally.
Instead, I boiled the celery, garlic and onion and added the juice to the marinade.
The dilemma was that it had to be there since the addition of bouillon has those flavor profiles.
And lo and behold, DFN relates the story of his experience cooking with CHS. The same boiling/steaming separation. Adding of bouillon.
That’s the very essence of experimentation. Two lab kitchens coming up with the same procedure verifying a process independently.
With regards to the other ingredients like marjoram for Tarragon, I am not fazed by since I can always test the mix on the test panel. I am the ultimate decider. The scenario that I believe is that both can be true if the KFC labs were extensively trying to meet the demands of a vast and varied consumer market prone to desensitization. It’s why I am expecting to see turmeric and cumin in an Indian KFC.
Ideas are great. We need it to test the existing orthodoxy. And We need more from you and everyone. I expect that you will bring forth some soon. I like Flg posed an interesting question regarding the bag. Can .04 cents commission per piece of chicken actually pay for the bags of spices. For a 15 piece bucket in 1959, the total commission is 60 cents? Ouch. Silver, any thoughts?
Anyway, the total consultation cost of DFN is exactly zero. And that includes tax, tips, bribes and perks! And he can always be fired! Or, ignored.
That said, let’s cook! It’s the Super Bowl!
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Post by deepfriednew101 on Feb 11, 2024 15:54:53 GMT 1
flg and others
I will State this again and again CHS used 10lbs bags of Flour and Mixed the seasoning portion controlled to cups of Flour originally and taught the same the excess Flour that was left made the Gravy.
There was limited Flour used in the Hamburger locations and many places who C.H.S. first visited
There were 4 or 5 Locations which C.H.S. had agreement to ADD Chicken to the existing menus of which some were full seating Restaurant's and small locations
Leon Pete Harmon was the Exception who JUST renovated His Hamburger location and Did NOT even have flour in the Location. C.H.S. pick ep Flour at Pete Harmon Family restaurant with FROZEN CHICKEN and the seasoning PETE HARMON paid for ALL the items on HIS charge account.
Most location Did NOT have extra space to Stock large extra amounts of Items Look at what C.H.S. First Mixed the Chicken in on The Tennessee Earnie Show IT WAS A STEAMER TRAY METAL not Plastic Lugs like YouTube videos where they pour 25Lbs Bags of Flour
ANYONE is who thinks it was ORIGINALLY 25Lbs of Flour mixed originally is WRONG and NEVER cooked in a OLD restaurant that has NO ROOM and NO extra space for refrigeration or Freezer
Look at the Kitchen equipment in the Museum which has 6 Burners most other Kitchen had 4 Burner with Flat Tops ?
I have showed Photo's of Canada 2023 K.F.C. item THEY ARE NOT 25lbs Bags of FLOUR in 2023 and 2024 they are 8KG Flour Bags THATS 17.6 LBS of Flour
OH the Hand Written Recipe DOES NOT make the Chicken with 25Lbs of Flour and Neither Does the Recipe that Tommy and Cherry S it Does Not indicate 25Lbs Flour ?
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