Post by deepfriednew101 on Jun 10, 2021 16:25:35 GMT 1
I have been overwhelmed with Messages from so many people thank you
There are some Great People inquiring and sorry I cannot keep up with information.
I Do NOT have a answer why some of the Old sites have shut down BUT do know that like anything in life there becomes issues with sites and In-Law fighting once the Honeymoon is over.
The Best thing I have ever seen Posted by any administer on any site was one I saw the other day when I was reminded about the Colonel's Kitchen
The Administrator The Colonel " Said we should be in it for the Chicken"
BUT for some reason other Forums have chosen to become part of the China Regime and put up a Iron Curtin when they get there feather ruffled or chicken Sh*t in a knot.
It should NOT be about the undecided values each hold or what they hold as information. I have discussed this with many people and NOT afraid to type it.
Glen and Friends has done a GREAT job with Videos and brought out some valued things. Great Information some which has been shown as not the exact information but like anything his opinions. Glen has commented that He has reviewed All Court Cases he could find which I believe he viewed from On-Line sources. BUT obviously there was to much information to review of comment on. Glen Missed Key things from1966 court case, and Marion - Kay vs KFC Corporation. which can happen by over amount of information.
Glen Commented that his Chicken Pressure Cooker Express could not get to a High enough Heat Range ? I'm NOT sure how he could say such a thing when it reaches the Temperature. That CHS speaks about in the Patent of his stove top Pressure Cooker. 400 deg open top for Browning possible 3 minutes then turn down to 250 - 260 deg for a additional 8 Minutes approximately but if you watch Todd Wilbur the New machines went 13.5 Minutes but don't talk about temperatures and Browning as its all automated.
I have personally used the Chicken Express and 20 other commercial and Stove Top Pressure cookers and Open Top deep fryer's. Colonel S himself said the Skillet frying was the was he did it from Original and poured water down the edge and put a lid on the Skillet BUT it just took to long 25 minutes approximately. Glen did correctly say use what you have and cook it the way you can GREAT Information. Cook it the way you can.
Glen is open as he could be with the information he has showed with what limitations he could from his contacts. Glen disclosed he has viewed information on Forums and even sent me to Ken's Forum Which has some Great information. BUT also seems to have a Panel of the same person who is Jaded with there own views and points.
My Point is if you think 26oz is what's used then use it. It may NOT be printed in a Manual what CHS did prior to the Sale to Brown & Massey. The videos speak for itself TEF had a 5LBS bag NOT had to see from size comparison to containers and buckets while the Bag is moved around a 6' Tall Bag x 4' a OLD 5 LBS Flour Bag that Claudia obtained to Bag the Spices. I have Pointed out that the Barrels were 100 LBS MSG Carboard Barrels as spices even today are NOT shipped in those Barrels.
Colonel S used the OLD MSG Barrels to hold the old Colonels Basic Formula it was Never shipped like that it was a holding vessel ONLY. CHS did not have money for fancy things and what little regulations in the 1950's allowed the reuse of the Barrels.
All measurement were in 10 LBS increments for easy. The Barrels ONLY said 100 LBS because the MSG was shipped in 100LBS weights. NOT that Colonel or Claudia Sanders only mixed it in 100LBS portions. They used Plastic Lugs to mix the spices and pour it into the 100LBS Barrel. The Barrels were Labeled so a Child would know which was which. CHS used Portion cups to measure the Lug amounts which were determined after weight on a Over/Under Scale which is what they had in the 1950's. NOT digital .00
scales. NOW I will agree that a scale is great to use NOW if you really want to be precise. BUT anyone that thinks it has to be EXACTLY .001 of a spice and that a difference of .001 or .002 makes a difference then they have been sniffing to much chicken crap. Especially when CHS threw in two handfuls of a 11th spice that made the 11 Herbs and Spices he did NOT ever say Chicken Poop I put .001 of a oz to much in the mix. STOP THE FRIERS I screwed up
CHS could have Screwed up a batch of chicken and convinced the Pope, the Queen, The people it was the best chicken ever and he made millions of Dollars doing it as the Worlds Greats Chicken Pitchman for sales of Chicken. KFC is a Billion Dollar Corporation now with a 100 Million Dollar Legal team in 2021. BUT they changed the Recipe.
So my Rant and Rave is we all have Trail and Error Chicken. Glen has not released the Full recipe and is revered for a great Job. Ken has made some Great Chicken I can say He has helped the continuance of Chicken making. Great Job BUT Ken Open the Chicken Bucket and Stop being the Chicken Coop Door Keeper. If you truly want help open your eyes shut your mouth and let people express what they can and what limits they can. There are many great people who have Information but you playing gate keeper does NO good for the New People who may stumble across information.
NOW I will say this about the 26 oz bags they have extracts added to them which gives that Bag a boost for the lost Real PURE Spice value. BUT again the 26 oz bags are from a Corporate cost cutting machine NOT CHS.
HERE is a VERY important part of the puzzle that EVERYONE IS missing. Bill Sommers from MK even told CHS it. You cannot change the spices and have the same Chicken that CHS had in the 1930's or 1950's
MK even said the Corporation changes the Pepper because there Was NOT enough Tellicherry to Supply what KFC needed in the 1970's. Tellicherry was the Primary Best PURE Black Pepper in the 1930's
He even said that More spice was not the Key but Pure spice was to recreate the Best spice mix.
so just because a 100 LBS says 100 LBS from the ORIGINAL source MSG supplier it DOES not mean Colonel or Claudia ONLY mixed 100 LBS at a time.
point 2 is when Colonel S went shopping to buy spices at a local store to cook for Peter H. He left the spice Tins at Peter H location as CHS was flying to Australia the next day.
Do you think CHS bought 25 tins of spices or possibly only 15 or 16 spices.
So I encourage people to pull there Heads out of a Bucket and there feet out of the Chicken Crap and cook great chicken and sorry but I will say this again unless someone can put up enough money to take on the 100 million Dollar legal team at KFC NOW. I can only share information that does NOT violate any dreamed up lawsuit KFC have.
Remember this CHS had retained Florida, Canada, and UK Peter H retained Utah and Montana. NOW its all under a BIG corporate machine that gets Franchise fees from all the 6000 Stores who pay a $500.00 legal expense monthly fee so KFC get $ 3,000,000.00 a month to squash little chicken wings and snap drumsticks. I'm not choosing that battle any day soon. BUT KFC cannot stop a person from helping make great chicken and I have said this FROM the start. BUT it sure is interesting that ONE forum can pick and choose the information they get HOW MUCH IS KFC paying the chicken coop keeper.
BUT I will lick my fingers in knowing that there are GREAT people out there. Glen and Friends Thank you for what you do and how you try and do it. Ken Thank you for what you do, To anyone who wants information even if its in private I will share it and then try and post updates as I can.
Soft Wheat Flour is what CHS used in 1930's
Pure Cold Ground or rubbed Spices is what used and its different then commercial grade spices. If you use a electric spice grinder you MUST freeze the grinder and DO NOT over heat the spices they loose the OIL value. You can freeze some spices prior to grinding or find who spices or flakes
Beef Tallow or Pure Lard with citrus acid is the BEST Cooking Fat. Vegetable Oil is the worse. but possible the most used ? If you use FRESH oil you must get the Oil seasoned and cooking chicken wings is the best way to do it.
Brine is a MUST for best quality
Egg and Milk warsh is the BEST way to get the coating to stick.
Time to cook not cluck best to the Bucket to ALL