flg
Souschef
Posts: 1,578
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Post by flg on Jul 19, 2021 23:30:29 GMT 1
Got a big container of Saigon Cinnamon from Costco today so I can add this into the mix at some point soon.
Deepfried101 - You mention sweet bell red peppers - I have not been able to find any in ground form without ordering way more than I need online from amazon. Unless I'm missing something which I could be, they aren't an off the shelf grocery item??
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Post by deepfriednew101 on Jul 19, 2021 23:48:59 GMT 1
Do you have a Bulk Barn Location or a Wholesale Butcher Location.
what Part of Canada are you in. Contact me in Private
I can send you some I have 10 LBS of it.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 19, 2021 23:56:25 GMT 1
I do have a bulk barn real close to me. I'll check there and if no luck I'd take you up on an offer to try some.
Thanks for the info.
And wow that Saigon Cinnamon from Costco smells great. Same goes for their pepper. The Kirkland brand is real good in my opinion at least where I'm from
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Post by deepfriednew101 on Jul 20, 2021 3:06:41 GMT 1
Kirkland has some very good spices and you can find out who supplies the items to Costco
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 20, 2021 13:30:31 GMT 1
Allspice, Cloves, Star Anise, Cinnamon, Mace - Nutmeg. The answer can't be all of the above.
After looking through various proposed recipes there is always the most discrepancies when you get into these spices. Of all of these Cloves may be the one most commonly used but after that it's a crap shoot as to what people "taste" in KFC.
Given the various flavors associated to Allspice as per Glen's video it is possible that the correct amount of it gets you close enough to OR that only those real familiar or with sensitive taste buds can tell the differences.
I accept that Mace may have been original and in the OR into the 50's and it makes sense that Nutmeg was substituted for cost and availability. I however find Star Anise to be on the fringe for me. Not knowing all it just doesn't feel right as a go to spice in everyone's kitchen.
So I have been focused on Cloves, Allspice, Cinnamon and Nutmeg as the most likely in KFC in the 70's when I remember OR the most. But the quantity of these in a recipe can get out of hand quickly. I for one can taste Cinnamon at low levels. So if it was peeking through too much I'd be on it.
So I started looking at those 4 spices and the combination shows up the most in commercial Apple Pie and Pumpkin Pie spices. And it appears that the biggest difference between the 2 is commercial Pumpkin Pie spice often include Ginger. So armed with that I went looking at commercial pumpkin pie spices figuring that I may get a lead on the weights guessing here that they may have looked for a balanced flavor profile where individual spices are poking out.
What I found that I kind of like the weight order of is Club House Pumpkin Pie Spice. These are plentiful in Canadian grocery stores so I even have a can of it kicking around. Ingredients - Cloves, Ginger, Allspice, Nutmeg, Sulphites, Cinnamon. Now for the purpose of KFC and not pie making I'm not sure I like Cloves higher than Ginger in the recipe but weighting Cloves, Allspice, Nutmeg (mace), Cinnamon may make sense. And of course given the ordering Allspice and Nutmeg could be the same weight but all others would be in order.
Any thought on these spices and how others feel they fit and or weight order?
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Post by deepfriednew101 on Jul 20, 2021 17:20:33 GMT 1
I will always say Cinnamon and Clove.
The all spice that Glen and Friends spoke about was from a 1980's Recipe that was changed. All spice was used as a replacer for Cinnamon Listen to the Marion Kay speech. CHS says If any one wants the bring them some cinnamon. He was referring to a Cinnamon shortage situation from Saigon.
REMRBER this I will Stand on a CRATE and say this and it is repeated FROM Claudia who spoke and somedays made the Colonel upset as her lips were loose, and NOT as carefully crafted as CHS.
Claudia was always worried about running out of spices as she mixed the spices with her son and other while CHS was on the road. Claudia always said CHS always KNEW just what to do if there was a situation with the spices ? She said CHS knew what spices worked for others and what spices were in what things.
Cinnamon and Ginger WERE originally BOTH used in Brine for Sausage making. They kept Bacteria out of the meats. It was a combination used BY butchers from the late 1800's and it was used as a Medicine that the snake skin salesmen sold on the wagon trains.
On Old Tins on BOTH Cinnamon and Ginger they said medicinal use for bacterial or similar words Don't shoot me if my words are NOT perfect
Glen and Friends List
Ingredient list:
Fine Salt
Fine Ground Black Pepper
Coarse Ground Black Pepper
Cracked Black Pepper
Fine Ground White Pepper
Allspice / or / Summer Savoury
Ground Coriander
Ground Ginger
MSG
Rubbed Thyme
Ground Sage
Rubbed Marjoram
Allspice / or / Summer Savory are not replacer for each other, and even don't combine in many spice mixes often.
Cinnamon and Ginger
Sage and Savory
Onion and Garlic
Salt and Pepper
Rosemary and Thyme
Beer and Wings
Colonel: "...I knew something about food an' how to handle it; that's where I got my idea of... 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... so, that's where I developed my chicken recipe..."
CHS WORDS
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
"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.
and you could take combinations ( COMBINATIONS )
the seasoning doesn't permeate the whole meat or the articles ( PERMEATE )
Both of those words were BUTCHER terms is making Sausage and were used in Advertising of Butcher supply companies. The seasoning for Butchering need to Permeate ALL equal so you have a great first and last bite of sausage not all spices in one part of the sausage
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 20, 2021 22:48:28 GMT 1
Deepfried101: Interestingly enough I have done a bit of work based on the above post. Lumpy had posted his clone version of Sexton's Poultry Seasoning as: 2 tsp Sage 3/4 tsp Coriander 1/2 tsp Allspice 1/2 tsp Ginger 1/2 tsp Thyme 1/2 tsp Marjoram 1/8 tsp Black Pepper 1/8 tsp Savory I had proposed based on the above recipe OR could have started out as: 5 teaspoons of Sexton's Poultry Seasoning (recipe does make 5) 2 1/2 teaspoons of White Pepper 2 teaspoons of Black Pepper 1/2 teaspoon Seasoning Salt (Garlic and Onion) 1/2 teaspoon Cloves 1/4 teaspoon Cayenne Pepper 1/8 teaspoon Savory This would be added to ~2 cups of flour (flour, leveling agents, powdered egg or whatever you like) 6-8g of MSG approx 48g Salt Based on the posts you made about Red Pepper & Cayenne and Chili Pepper. I considered it could be 1/4 teaspoon of Cayenne mixed with 3/4 teaspoon of paprika? Based on the above the theory that the OR could have been based of Sexton's Poultry Seasoning. I have made some adjustments based on my last cook and some feedback from Deepfried101:
Version 2 attempt will be:
1 1/2 tsp MSG 2 tsp White Pepper 2 tsp Black Pepper (multi grinds if you like) 1/2 tsp Seasoning salt (Garlic and Onion) 3/4 tsp Coriander 2 tsp Sage
1/2 tsp Ginger
1/2 tsp Allspice 1/2 tsp Cloves 1/2 tsp Rubbed Thyme 1/2 tsp Ground Sweet Red Pepper 1/4 tsp Cayenne Pepper
1/4 tsp Cinnamon 1/4 tsp Summer Savory (dried) 1/2 tsp Marjoram
Into ~2 cups of your flour mixture with 40g Salt
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Post by Silver on Jul 20, 2021 23:02:33 GMT 1
Fig, that looks tasty! You are more brave with the salt than I am. I would try it with 37 grams of salt.
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Post by deepfriednew101 on Jul 21, 2021 5:00:22 GMT 1
yes I agree if you are using any other salt in the recipe drop the salt down lower start lower and add if required its easier to correct under salted then over salted
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 21, 2021 12:24:00 GMT 1
Thanks for catching the salt level. I work down my numbers from a larger quantity to teaspoons so folks without fancy scales can attempt it. It should be 30g.
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