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Post by Silver on Sept 25, 2021 15:12:03 GMT 1
We have a Melrose apple tree which is yielding an over-abundance of apples this year. My wife made two side by side apple pies with these apples, one with Nutmeg (at my urging), and one without. I fully enjoyed the richness and depth of the pie with the Nutmeg added, while my wife greatly preferred the one without any Nutmeg. To me the difference was huge, and the Nutmeg was hitting all of the correct notes for an Apple pie. As a compromise I've asked my wife to cut back on the Nutmeg by 1/2 for her next Apple pie. To that she commented that it was not more than a half teaspoon added, and I then said, use 1/4 teaspoon next time. To which she replied that she has never seen anyone add Nutmeg to an Apple pie in her entire life.
I'm not sure how this applies to fried chicken, but it does show that taste-buds can vary greatly.
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Post by Silver on Sept 25, 2021 15:17:26 GMT 1
It was also my wife who stated that my best KFC cloning effort to date tasted like it had too much Nutmeg, wherein it only had Allspice, but where the Allspice was at the top of the herb and spice chain, as per Glen's last video. Allspice is being cut back and supplanted with a bit of Star-Anise for my next deep fried chicken recipe attempt.
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Post by deepfriednew101 on Sept 25, 2021 16:26:54 GMT 1
you could also compare Mace vs Nutmeg ? ? ?
the ONE SPICE which MANY are NOT looking at is a Pumpkin Spice (which has nothing to do with Pumpkin in the spice)
Old homemade Pumpkin Spice Mix LOOK at the AMOUNT difference ? they used
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
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Post by Silver on Sept 25, 2021 17:57:20 GMT 1
I wonder if either of your two pumpkin pie spice blends might find happiness in an apple pie as well? And certainly both pumpkin pie spice blends seem as if they would work as additions in deep fried chicken as well.
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 25, 2021 18:47:50 GMT 1
We have never made apple pie without nutmeg and cinnamon. I like both in apple pie
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Post by deepfriednew101 on Sept 25, 2021 18:56:03 GMT 1
I have used a Pumpkin Spice Blend and Cake Blend in Many Chicken Cooking attempts and it goes Very Well and has many notes and KFC taste. It does make a difference in which spice Bland as some are high in Cinnamon, so knowing how strong some are and flavor is critical compared to using a Heavy Cinnamon with a Apple Pie works better When you look at the 1930's ERA and the way spices were delivered. Spice Shortage became NOT a shortage for Days but weeks ? Spice Blends Like, BBQ, Cake Mix, Pumpkin Mix, Chili, Poultry, ETC, ETC, ETC, were more available and Constant as they could Blend NON Pure spices to make the Mix BUT they COULD NOT use Non Pure in a single Label item Tin. EG Cinnamon, Cumin, Coriander, ETC ETC It was NOT uncommon for a Spice Maker to get thousands of Dollars of Fines in the 1930's and they were POLICED heavy back then it was NO JOKE. Now 2021 the laws are different. CHS said He takes combinations and Makes New Spices. He also looked at which Blends were similar in nature and mixed them as replacers when needed. Claudia famous words were CHS Always knew what to do and how to fix a situation. Claudia also knew what to do but left end changes to CHS     |
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Post by deepfriednew101 on Sept 25, 2021 18:58:14 GMT 1
Look at the Bottom Photo and see how much spice was available in the OLD photos and Look at the Pantry Shelf to the LH side Not much spice was on shelves at any given time. ALL Tins were more 2oz size as a general rule
Look at how much space a Truck could haul in 1930's and 1940's
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