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Post by Silver on Nov 3, 2021 22:07:26 GMT 1
Whatever your gram level is for your combined white and black peppers when at the discovered amount that most satisfies/replicates, count it all as only 4.5 grams regardless of the actual weight. There is your extra H&S headroom for compliance with the 13 gram standard (for 200 grams of flour).
With that resolved, the questions which remain are: 1) How much of the 13 grams should be allotted to Salt? 2) How much of the 13 grams should be allotted to MSG? 3) What's in, and what's out of the 13 grams? 4) For what's in, how much is required of each item? 5) Is I+G in or out? 6) When the 26 ounce bag (which fathered the 13 gram std.) first came out, did it have chemical H&S extracts in it, or only Herbs & Spices plus MSG (and I&G?), plus Salt? 7) Are any additional H&S or extracts or Salt hidden within the powdered milk and egg container, the 3 Lb. salt box, or within the 25 Lb. Flour bag?
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flg
Souschef
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Post by flg on Nov 3, 2021 22:59:35 GMT 1
#3)
I have read through this more than a few time from Shelton's interview with the Louisville Magazine.
Shelton says he got in and Sanders asked him, “Do you have anything to write on?”
“He basically started telling me to measure 20 grams of this herb and 10 grams of that spice and so on,” Shelton says. “And when he got through, he told me it would all add up to 100 grams. Then he said I should take that and mix it with a certain amount of soft winter wheat flour and that would be it.”
Aware that he’d been given the coveted secret recipe for the Colonel’s blend of 11 herbs and spices, Shelton returned to his office and checked the Colonel’s math: The list contained only 10 ingredients and totaled just 87 grams, which Shelton found puzzling. Then, several days later, an employee called to say, “‘I just ran into the Colonel, and he said you need 13 grams of this,’” Shelton recalls.
---- While I believe the 20g of this and 10g of that were all just examples. I hold merit in the missing 13g. It seems too specific to be made up on the spot. So my theory with that is this is the Seasoning or Garlic Salt and I have set that to 1.3g in my 13g recipe.
But the 10 ingredients comment is interesting. It would imply the total ingredients would be 11 and have to include both peppers as separate items.
The 100g recipe I have always assumed didn't include the MSG and therefore scales to ours. 100g no MSG = 10g plus 3g MSG. But I suppose it could just make 100g.
And notice he says just mix this into a certain amount of soft winter wheat flour and that would be it. No mention of Salt or MSG. This statement may also be more of a representation of the conversation.
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Post by Silver on Nov 3, 2021 23:12:13 GMT 1
Of course if (as for my recipes) 5.4 grams of pepper that is aged and/or of lesser quality can be replaced by 4.5 grams of pepper that is fresh and of the correct type, then the same should hold true (at some ratio) for every H&S ingredient. The bottom line is that we should not be attempting to conform our ingredients to precisely a 13 gram standard, but rather we should first and foremost be conceiving of a purely hypothetical (call it Platonic 'forms' level) recipe with perfectly ideal ingredients whereby to derive the standardized 13 grams, and then subsequently ratio our fading or inferior 'real world' ingredients against the hypothetical ideal recipe quantities whereby to derive each of our individual H&S grams. This permits more leeway, headroom, and critical degrees of freedom up and down the line wherein to formulate a recipe that satisfies. I believe deepfriednew101 has been saying this all along.
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flg
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Post by flg on Nov 3, 2021 23:18:30 GMT 1
Here is a question. If you had to conform to 11 and that was counting each ingredient as 1. Knowing blends are likely not part of the equation. What would you keep?
Mine 1) White Pepper 2) Black Pepper 3) Garlic Salt 4) Allspice 5) Coriander 6) Ginger 7) Sage 8) Thyme 9) Marjoram 10) Savory 11) Anise Seed or Star Anise
Noticeably missing, Red Pepper and Cloves.
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flg
Souschef
Posts: 1,578
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Post by flg on Nov 3, 2021 23:19:37 GMT 1
Of course if (as for my recipes) 5.4 grams of pepper that is aged and/or of lesser quality can be replaced by 4.5 grams of pepper that is fresh and of the correct type, then the same should hold true (at some ratio) for every H&S ingredient. The bottom line is that we should not be attempting to conform our ingredients to precisely a 13 gram standard, but rather we should first and foremost be conceiving of a purely hypothetical (call it Platonic 'forms' level) recipe with perfectly ideal ingredients whereby to derive the standardized 13 grams, and then subsequently ratio our fading or inferior 'real world' ingredients against the hypothetical ideal recipe quantities whereby to derive each of our individual H&S grams. This permits more leeway, headroom, and critical degrees of freedom up and down the line wherein to formulate a recipe that satisfies. I believe deepfriednew101 has been saying this all along. We keep making recipes we won't have any old fading out ingredients. LOL
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Post by Silver on Nov 3, 2021 23:22:09 GMT 1
5.4/4.5 = 1.2
13 x 1.2 = 15.6
Which is close to 16
which when scaled to 400 grams is 32 grams
which when scaled to 400 ounces (25 Lbs.) is 32 ounces
Which is just like the (forbidden via lawsuit) practice of "zinging" the 26 ounce bag with 6 ounces of 99-X
wherein 26 + 6 = 32
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Post by Silver on Nov 3, 2021 23:32:11 GMT 1
Here is a question. If you had to conform to 11 and that was counting each ingredient as 1. Knowing blends are likely not part of the equation. What would you keep? Mine 1) White Pepper 2) Black Pepper 3) Garlic Salt 4) Allspice 5) Coriander 6) Ginger 7) Sage 8) Thyme 9) Marjoram 10) Savory 11) Anise Seed or Star Anise Noticeably missing, Red Pepper and Cloves. I might replace #11 with Dried Orange Zest. With the operative word here being "might". Or perhaps with Caraway Seed? Or (to satisfy my wife) with either Celery Seed or Tarragon. It's hard to argue with the others in your list, albeit that Glen did not indicate Savory as being an ingredient of Grace's, and he also did not mention Garlic in that regard either.
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flg
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Posts: 1,578
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Post by flg on Nov 3, 2021 23:42:10 GMT 1
I feel my only variables would be in one of #10 and #11. The rest for me stay.
But 2 variables is a lot of choices except if we can eliminate. If Tarragon doesn't play well with garlic and we feel garlic stays. Then that type of research helps. I wish we could determine more of these types of no-no's.
Cardamom and or Cloves would be my alternates @ 10 and 11
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Post by Silver on Nov 4, 2021 0:05:21 GMT 1
deepfriednew101, (and others) how does this modification of my recipe #8 look?
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Post by deepfriednew101 on Nov 4, 2021 3:56:58 GMT 1
I would Bump either the Clove or Nutmeg at above value higher then the Orange Zest
the clove or nutmeg do aid in the NOTE
The Original Spice mix was More Red then a Green in Color.
The red Pepper and the Cayenne is a big thing. Remember the Claudia has Paprika and its Got flavor that KFC has which can also come in from the Red Pepper and Cayenne
Mix the spices and mix it with the flour and taste it if the Flour has low spice of tang zest without cooking it will be weak cooked
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