Basic Building Block Recipe Outline

I'm a big fan of stuffing.  If you have a favorite recipe, I'd appreciate seeing it.  As a PM perhaps?

I believe the above 'no cayenne pepper' recipe will be used for my next actual attempt.

The only Tip I must suggest when Grinding the spices in a Coffee Grinder and or spice grinder is it needs to either be pulsed and done at a slow pace NOT a constant high speed. The high speed fast pace has more of a heating effect to the spices which over heats the oils in some spices or herbs which losses the Aroma and the flavor.

That's why many spices are sold as rubbed or ground, some processors still use a slow ground milling process BUT many are using the higher speed systems ground system while few are using the rubbed methods. That's why prices can vary with the types of methods of processed spices.

There are many who suggest that if you use electric grinders Freeze your blade and freeze the spices prior to grinding to minimize the heat. Many Butchers who are making high end sausage, prefer that method and some use there slower speed meat grinders to grind there spices before they grind the meat. Its all in the peoples preference and time quality they want.

as for the amounts of spices in the recipe there can also be many spices with the same amount's

I will stand on the comment CHS said which is very important.

I know'd to take certain seasonings for sausage, certain seasonings for dressings, and you could take combinations of some of those items an' get another good seasoning

He was Very clear on mixing two spices at equal amounts he often referenced spices in sequence Onion n Garlic, Sage n Savory, Salt n Pepper. The salt n Pepper were to him as table season.

"They let you season it on your plate and then that way, the seasoning doesn't permeate the whole meat or the articles you're seasoning and it's not as good, don't you see?" he said.

One must understand CHS spoke around the world as the President of the Restaurants Associations in the early years. I have read over 100 of the transcripts and news articles which he spoke at. The thing that many people are missing from some of the Videos they see CHS in and watch as a example, they focus on the one phrase or word like Hydronated Vegetable Oil in one part of the Video and stay on that part only YET they miss the part where he comments that the FAT, and the people at the patent office did not understand cooking in FAT not steaming in the pressure cooked (sic) He references to the Fat more then he said hydronated vegetable oil.

In the Oil days CHS clearly said how his mother in law cooked in Lard or Fat. CHS often said NO respectful southerner cooked chicken in Oil in the Skillet originally and was off his rocker when people spoke about OIL and deep fryer BUT he was keeping his secret to the added flavor from beef and also knew many people were getting very health conscious. He could cook it in Beef Fat and when asked what he cooked in he always turned the table to say is that not the BEST COOKED chicken you ate then say how he cooked it in his special Pressure Cooker to save the time, and side shift to the people at the Patent office could not believe you could cook in the pressure cooker with Oils, then say the oils kept the juice in the chicken BUT he was cooking in the Beef Fat.

CHS could flip back and forth with what his words said ALL the time BUT he also travelled hundred of thousands of miles speaking to many different people around the world and there were times he interjected ways from China, Canada, and then slip back to his original way he did it and it was hard to follow what era he was in unless he blew a head gasket and said the Gravy is wall paper glue not fit for his dog.

When the major push to eliminate Beef Fat in the 1990's was On KFC just said that China was using Hydronated Soya Bean Oil and already had some American places using it. BUT many were still using the same Beef Fat & Oil combination that McDonalds were using. That's when the Chicken Flavor took a real dive in flavor.

There was No way to regain that Flavor, KFC was using Beef Stock in the seasoning, They classified it as a Natural Seasoning which they could under the laws. They also changed the Gravy from Crackling Gravy to a powdered enhanced Hot water one step mix. NOT the crackin with beef fat, Milk hand made Gravy.

I can hear many people SCREAMING BUT BUT BUT there is no manuals that say what your saying.

I stand on the Patent which said FAT was heated and it in other are list Fat, Lard Oil can be used? Oil was last in the list if I'm not mistaken, BUT also everyone is looking at the 1966 patent and not looking at the Major word FAT.

The chicken and spices also had a different aroma in the Beef fat.

so the spices and the way you handle them are important, if you do electric grind the spices I always suggest after grinding them add some salt or corn starch to it immediately and let the salt, or corn starch absorb the oils that are heated.

Grind small amounts at a time also that way its not grinding as long. Then let the spices rest to draw the oils back into the ground spices. My other tip is to grind each spice on there own. so they each retain there own flavor.

I'm going back to the ORIGINAL way it was done. Yes CHS mixed all the spice together BUT that was later when they started to Make and ship out spices which took many years and when they did mix the spices it was all mill ground spices which were oil infused and was not mixed with other spices until Claudia mixed them to they had there own flavor in itself.

so silt sprinkle your spices separate into some flour and it give different flavor profile through out the breading. The New age KFC used extracts so do not compare 2021 chicken to what you can make