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Post by deepfriednew101 on Feb 9, 2024 15:54:52 GMT 1
I have indicated this 100 times or more.
I have Non-Disclosures with Canadian K.F.C. the Canadian K.F.C. then where a Charitable organization, NOT NEW AGE K.F.C.
I was taught By C.H.S. and also associated with Claudia so I Have Deep Roots to the Personal interaction and Life learning experiences. I HAVE ZERO allegiance to NEW AGE after Brown and Massey Sold out.
As for franchise affiliate's there are many which span a life time once you get started in the Restaurants and food industry you sometimes expand.
because of Association with C.H.S. and his His influence I started buying memorabilia which is now massive of KFC items and Tons vintage.
I aways indicated I would help Cook Fried chicken and explain How KFC cooked items and Have Old contacts with cooks from Old times.
I Do Not up load any items which may cause Non disclosure issue or potential.
Because I purchase memorabilia I have posted many item to Ken in the Past which He has not posted and kept for his personal reference.
Many have benefited from information which I passed on for decades which included old manuals and other items like the Old Tray sheets which Show Mustard and Celery were used in the original in the 1960's and 1970's
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Post by Silver on Feb 9, 2024 16:19:20 GMT 1
Would old and antiquated KFC OR recipes still be subject to non-disclosure? How about KFC OR recipes merely experimented with but never put into use by KFC?
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Post by Silver on Feb 9, 2024 16:21:47 GMT 1
Is modern day 99-X close enough for all practical purposes, with it's weak quantity recommendation being it's major flaw? Or alternately, is modern day 99-X potentially misleading us?
If MK is recommending a weak 12.5 grams of 99-X in 200 grams of flour (such as it is), what quantity added to the same 200 grams of flour would right the ship? 16 grams perhaps?
Edit: Ken once mentioned using 19 grams. That's roughly a 50% boost.
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