Post by flg on Feb 11, 2024 16:38:06 GMT 1
I would certainly buy in that these early burger joints mixed cups of flour to a volume measure of the secret spices. This ratio would be important to know.
I have through the years posed a similar question when it came to the mixing CHS would have done internally. Just from the perspective of supply and likely hood of the overall amount of an ingredient in a mix. As example let's say your 200g recipe calls for 1.25g of something. That becomes 2.5ozs in a 26oz bag. If initially CHS mixed enough so the first 5 or 6 restaurants could have 1 spice bag a week. Then 6 X 2.5ozs. Meant they would have needed 15oz a week. Say 1lb which gets to 4lbs on average a month. Would you have struggled to get 4lbs of say coriander a month in 1958? What would that cost have been. And then take those costs. And as mentioned above. How did that translate to a 15 piece bucket. An ingredient at .5g in a 200g recipe would be say 1.5lbs a month back then.
Just imagine the amount of pepper they needed to source and darn early in the game
I have through the years posed a similar question when it came to the mixing CHS would have done internally. Just from the perspective of supply and likely hood of the overall amount of an ingredient in a mix. As example let's say your 200g recipe calls for 1.25g of something. That becomes 2.5ozs in a 26oz bag. If initially CHS mixed enough so the first 5 or 6 restaurants could have 1 spice bag a week. Then 6 X 2.5ozs. Meant they would have needed 15oz a week. Say 1lb which gets to 4lbs on average a month. Would you have struggled to get 4lbs of say coriander a month in 1958? What would that cost have been. And then take those costs. And as mentioned above. How did that translate to a 15 piece bucket. An ingredient at .5g in a 200g recipe would be say 1.5lbs a month back then.
Just imagine the amount of pepper they needed to source and darn early in the game
