flg
Souschef
Posts: 1,578
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Post by flg on Jun 29, 2023 13:05:44 GMT 1
In the processes of gearing up to use tarragon the next time I can cook. Doing some background on it and noticed there just isn't any examples I can find of vintage tins of tarragon. Mid 70's is when you start seeing a few from different manufactures. It looks to be even harder to find good examples of than coriander is. It you can find limited examples. Where as a spice like cardamom I have used before there are good examples of vintage tins. Hmm
Anyone have good examples from the late 30's to early 40's
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
Member is Online
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Post by crazyforchicken on Jun 29, 2023 14:06:41 GMT 1
Oh, and I did also add about 2 pinches worth of MSG to the bowl of soup. What's the spud soup recipe? I'd like to make it. cfc |
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Post by Silver on Jun 29, 2023 16:15:47 GMT 1
Oh, and I did also add about 2 pinches worth of MSG to the bowl of soup. What's the spud soup recipe? I'd like to make it. cfc I asked my wife for the recipe, and this is what I got in reply (no quantities or measurements offered because she just wings it on the fly): 1) Cut potatoes into bite size chunks. (no peeling) 2) Chop Celery, Onion, and Garlic. 3) Toss all ingredients into Chicken Broth and heat to boiling. 4) When potatoes are soft add milk, cream, and grated white Cheddar cheese. 5) Thicken with instant potato flakes. 6) Salt & Pepper to taste. 7) Optionally add ham bits, bacon bits, smoked sausage chunks, or kielbasa chunks. 8) Serve |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Jun 29, 2023 16:59:30 GMT 1
CHS used tarragon vinegar in his coleslaw, which means he knew of tarragon. The fact that he knew about tarragon precludes the notion that he didn't because you can't find an old tin of it. Many of you forget that "products" can be sold wholesale, and retail. CHS met Pete Harmon at a food convention in approx. 1952, which shows that CHS was in contact with wholesale food distributors. The cakes of yeast that my family used in making bread could not be found in grocery stores, so I guess they didn't use that yeast. This is warped logic.
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flg
Souschef
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Tarragon
Jun 29, 2023 17:24:10 GMT 1
via mobile
Post by flg on Jun 29, 2023 17:24:10 GMT 1
Could you buy yeast in a grocery store when your family had the bakery?
In 1939 tarragon was available wholesale?
Can you answer those for me to aid in my research
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Post by Silver on Jun 29, 2023 17:33:02 GMT 1
Chives seem like they would go well in Potato Soup.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Jun 29, 2023 20:47:24 GMT 1
You could not buy the soft one pound bricks of yeast at the market. Farmers would come in and buy these bricks from us to put in their septic systems because they couldn't buy them anywhere else.
As for tarragon, I don't have a clue. This idea about the recipe being finalized in the 1930s is pure conjecture. Anything that CHS put into print after 1964 was pure propaganda. CHS very early-on employed spice companies that did get ingredients wholesale, and in fact sold them wholesale.
You guys are splitting hairs here. Why? You work harder to disprove something than you do proving something. All of these dates, and spice canisters, and things thrown in are conjecture. There is very little, or nothing, that corroborates these stories. Why hang your hats on them?
I maintain that CHS reworked his recipe constantly, all the way up to 1953, when he finalized his lineup. I never ate KFC prior to 1959, so what difference does it make? It was the chicken developed through a partnership with Pete Harmon, that grew into the chicken that we all know. That was not in the 1930s. I'm looking for 1955 to 1964, not 1930s, which I think is a misnomer.
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Post by Silver on Jun 29, 2023 20:53:11 GMT 1
I fully concur! Seeking the 1939 recipe is a waste of time. And any tins found in the museum are merely era representative stage props. Attempting to use such stage props whereby to uncover a secret recipe verges upon insanity.
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Post by Silver on Jun 29, 2023 21:28:11 GMT 1
Tarragon Chicken Proposal
200. grams Cake Flour
30.0 grams Baker's Salt
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3.25 grams MSG
3.00 grams Black Pepper (half fine, half medium coarse)
3.00 grams White Pepper
3.00 grams Korean Gochugaru Red Pepper (Powder or Flakes)
1.25 grams Tarragon
1.25 grams Savory
1.25 grams Sage
1.25 grams Allspice
1.25 grams Coriander
1.25 grams Ginger
0.125 grams Oregano
0.125 grams Garlic Powder
20 grams below the dashed line, so 40 Oz. bag compliant
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Post by deepfriednew101 on Jun 30, 2023 13:54:01 GMT 1
I fully concur! Seeking the 1939 recipe is a waste of time. And any tins found in the museum are merely era representative stage props. Attempting to use such stage props whereby to uncover a secret recipe verges upon insanity. TO ALL READERS: The though and comment that the Items are merely stage props are 100% INACURATE and INCORRECT. The Museum Kitchen was reconstructed in Viewing the Original Kitchen Photo's that were accumulated from the Earliest Kitchen Photo's of C.H.S. Kitchen. It took almost 2 years to locate EXACT items that were in the Photo's - YES the items were purchased to recreate the EXACT likeness of the Photo's and to detail many items as accurate as possible. MAKING COMMENTS that the use of such Stage props whereby to uncover a secret is insanity THEN every POLICE department and every COURT HOUSE needs to STOP USING PHOTO and VIDEOS as evidence admitted into Court proceeding in Both Criminal and Civil Proceeding around the Globe for centuries ? Willie it shocks me that a Seasoned Lawyer would make a comment which sparks these comments . I know How much detail went into the studying the Photo and determining the Items that were in the Photo's, 100's of Man Hours and 100's of people were asked for their opinions of the Items to help source the EXACT Items or as close to the EXACT item that could be found. I studied the Photo's and they were also professionally enhanced to see specific details to determine accurate item's. As for Tarragon Vinegar ONE only needs to view Heinz advertisement for the Item IT WAS the TOP selling Vinegar for a LONG time and Dried Tarragon was available in the 30's on store shelves |
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