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Post by Silver on Feb 28, 2024 14:03:46 GMT 1
What might it look like?
My candidate proposal might look like this:
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Post by Silver on Feb 28, 2024 14:15:33 GMT 1
Before the era of extractives (extracts) I see no need for any Salt to have been present within the bag.
I presume that Salt was added to the Seasoning Mix bag as a deposition carrier medium for extractives.
The recipe above is intended to be added to 25 pounds of Pastry Flour and 4 pounds of Salt.
Yes, I believe that very early on there were 4 pounds of Salt.
Pastry Flour can be approximated by combining roughly 50% Cake Flour and 50% All Purpose Flour.
I believe that the franchise manual which instructed to add 3.75 pounds of Salt represents an early extractives era of recipe evolution.
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Post by Silver on Feb 28, 2024 14:21:34 GMT 1
I believe it likely that (as seems common for "Southern" food) early era CHS deep fried Chicken likely was rather more peppery than the later Chicken that had to be mellowed down to suit a more northern level of Pepper tolerance.
A Southern clientele would expect (or perhaps even demand) a certain level of pepperiness.
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Post by deepfriednew101 on Feb 28, 2024 14:26:30 GMT 1
Bill S Marion kay said that NEW AGE went to a inferior Pepper and stopped using the Tellicherry Peppercorn.
K.F.C. internal Bulletin spoke to the Pepper issue that K.F.C. was having Due to Drought issue and Peppercorn shortage which was confirmed BY the USA Trade documents showing Drastic peppercorn Import Due to Shortage 1970's
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Post by Silver on Feb 29, 2024 0:03:00 GMT 1
Generally each of my recipe ideas is followed not long after with an alternative. This one is no exception. Giving thought to liquid Vanilla Extract (of the imitation variety to hold down the cost). The Vanilla Extract replaces Ginger to avoid overlap. Cardamom was replaced by Celery Seed. And Savory (which contains Thymol and Carvacrol) was replaced with Oregano (Carvacrol) and Thyme (Thymol).  |
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Post by Silver on Feb 29, 2024 12:01:15 GMT 1
The FDA minimum requirement is that Vanilla Extract contains 13.8333 ounces of Vanilla per gallon. The density of Vanilla Extract is ~0.9665 g/CC. Therefore 1 gallon weighs 3,658 grams overall (remember here that 1 fluid ounce of water weighs 29.57 grams, whereas 1 weight ounce of anything weighs 28.35 grams) and contains 392.17 grams of Vanilla. With the expense of Vanilla, it's a safe bet that when you buy the extract it will be fairly close the minimum. 392.17/3658 = 0.1072 grams of Vanilla per gram of Vanilla Extract when at the legal minimum. Call it 0.11 grams of Vanilla per gram of Vanilla Extract to avoid being right at the legal minimum. ------------------------------------------------------------------------------------------------------------ The active flavor ingredient in Vanilla is natural Vanillin, and the active ingredient in Imitation Vanilla is synthetic (or man made) Vanillin. Synthetic and natural molecules are always 100% identical, but there are going to be a complexity of 50 or more other minor player molecules found within the natural product, for which few if any of these will be present within the Imitation. The Imitation variety is noted to taste sweeter, but also less complex and nuanced. Real Vanilla Extract is sort of amber in color, and Imitation is always clear. Imitation Vanilla was first synthesized in 1873, and the Imitation variety was readily available in the 1930's. A mere gas station level common folk restaurant catering to an overall impoverished great depression era clientele would almost certainly use the Imitation variety, since the cost of real Vanilla Extract would clearly not be justifiable. We're simply not talking about a restaurant such as would be situated within the Waldorf Astoria Hotel of that era here. We're factually talking poverty. In fact, Deep Fried Chicken itself was originally the product of Slaves, and it was considered poverty food.
As an aside, when my chemical firm sent me (along with a Chemical Engineer who to be quite honest carried the bulk of the task at hand) to Milan Italy to shore up the details for a joint venture with EniChem involving antioxidant chemical manufacture I noticed that none of the spaghetti pasta based meals on the menu at various of restaurants visited during my 4 day stay involved a tomato based sauce. I inquired of this with my EniChem escort and the blunt reply was that it was mainly the impoverished peasant class of Italians that left Italy to find a new home in America, and they took their poverty food traditions with them. He further stated (almost apologetically) that his wife and he would cook such foods at home and behind closed doors, but would not discuss this in public among peers. I also wandered the streets and observed Pizza dough being spun in the air through the window of a Pizza Restaurant. I asked my EniChem guide if we could eat Pizza and he said that he was not permitted to entertain me with such poverty class food and might lose his job if he caved in to my wishes. Instead we went only to top class restaurants (to my great dismay). This was northern Italy. And this was merely his spin. Things may be different for southern Italy, just as things are very different between northern and southern USA as to cuisine. Plus it became quite apparent to me that class differences are strong in Italy because clearly other Italians were routinely enjoying that delicious looking Milan Pizza. The other odd thing I observed was that the Bars in Milan had no seats at the Bar. You had to stand in order to drink at the Bar. That plus all of the restaurant waiters/servers I saw in Italy were males. Not a single female waiter.
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Deleted
Deleted Member
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Post by Deleted on Feb 29, 2024 14:44:15 GMT 1
The FDA minimum requirement is that Vanilla Extract contains 13.8333 ounces of Vanilla per gallon. The density of Vanilla Extract is ~0.9665 g/CC. Therefore 1 gallon weighs 3,658 grams overall (remember here that 1 fluid ounce of water weighs 29.57 grams, whereas 1 weight ounce of anything weighs 28.35 grams) and contains 392.17 grams of Vanilla. With the expense of Vanilla, it's a safe bet that when you buy the extract it will be fairly close the minimum. 392.17/3658 = 0.1072 grams of Vanilla per gram of Vanilla Extract when at the legal minimum. Call it 0.11 grams of Vanilla per gram of Vanilla Extract to avoid being right at the legal minimum. ------------------------------------------------------------------------------------------------------------ The active flavor ingredient in Vanilla is natural Vanillin, and the active ingredient in Imitation Vanilla is synthetic (or man made) Vanillin. Synthetic and natural molecules are always 100% identical, but there are going to be a complexity of 50 or more other minor player molecules found within the natural product, for which few if any of these will be present within the Imitation. The Imitation variety is noted to taste sweeter, but also less complex and nuanced. Real Vanilla Extract is sort of amber in color, and Imitation is always clear. Imitation Vanilla was first synthesized in 1873, and the Imitation variety was readily available in the 1930's. A mere gas station level common folk restaurant catering to an overall impoverished great depression era clientele would almost certainly use the Imitation variety, since the cost of real Vanilla Extract would clearly not be justifiable. We're simply not talking about a restaurant such as would be situated within the Waldorf Astoria Hotel of that era here. We're factually talking poverty. In fact, Deep Fried Chicken itself was originally the product of Slaves, and it was considered poverty food.
As an aside, when my chemical firm sent me (along with a Chemical Engineer who to be quite honest carried the bulk of the task at hand) to Milan Italy to shore up the details for a joint venture with EniChem involving antioxidant chemical manufacture I noticed that none of the spaghetti pasta based meals on the menu at various of restaurants visited during my 4 day stay involved a tomato based sauce. I inquired of this with my EniChem escort and the blunt reply was that it was mainly the impoverished peasant class of Italians that left Italy to find a new home in America, and they took their poverty food traditions with them. He further stated (almost apologetically) that his wife and he would cook such foods at home and behind closed doors, but would not discuss this in public among peers. I also wandered the streets and observed Pizza dough being spun in the air through the window of a Pizza Restaurant. I asked my EniChem guide if we could eat Pizza and he said that he was not permitted to entertain me with such poverty class food and might lose his job if he caved in to my wishes. Instead we went only to top class restaurants (to my great dismay). This was northern Italy. And this was merely his spin. Things may be different for southern Italy, just as things are very different between northern and southern USA as to cuisine. Plus it became quite apparent to me that class differences are strong in Italy because clearly other Italians were routinely enjoying that delicious looking Milan Pizza. The other odd thing I observed was that the Bars in Milan had no seats at the Bar. You had to stand in order to drink at the Bar. That plus all of the restaurant waiters/servers I saw in Italy were males. Not a single female waiter.
Silver, this is very sad to hear. What you need to to know is that Northern Italians have a lot of hostility towards Southerners. They even have a party in the North that until rather recently, wanted the North to separate from the rest of Italy and create a new state called Padania! In a nutshell, while it is true that mostly Southern Italians emigrated to the US and brought their dishes with them, it is not true that these dishes are for the poor or from the poor. It's the simple fact that Tomatoes grow in the South, not in the North. Hence the dishes in the South are mostly tomato-based, whilst in the North, where Tomatoes haven't been cultivated traditionally, they are usually more heavy cream-based and include cured meats and mature cheeses. I also have the impression that the Northerners are simply jealous that it is mostly the dishes of their poor neighbours that made Italy world famous. As the North is the industrial and economic powerhouse, it's a tough pill to swallow culturally I guess. |
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Post by Silver on Feb 29, 2024 16:23:23 GMT 1
Things aren't really all that different here. People in the northern USA have always perceived those in the South as being of a lesser class. But what's far worse than that is that the prevailing attitude here is that the rest of the world is backwards and sub-standard and sub-class by comparison to us. During my brief stay in northern Italy this perspective was blown from my head forever. Northern Italy was clean, beautiful, and fully modern compared and contrasted to the crumbling and crime ridden and woke wasteland that the USA has devolved into. And I observed the same contrasting difference for the couple of chemical factories I toured. More modern and up to date than ours, with pristine working conditions, and floors that you could eat off of, verses most chemical factories in the USA being run down landfill dumps by comparison.
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