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Post by deepfriednew101 on Oct 24, 2021 4:41:00 GMT 1
This Spice Tin was one from CHS recommended to franchise  |
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Post by Silver on Oct 24, 2021 9:55:29 GMT 1
Is that the 11 famous H&S?
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Post by deepfriednew101 on Oct 24, 2021 12:09:39 GMT 1
I can Only confirm that this was a Spice Tin that was in the Original CHS Kitchen .
it was and is The only Can that ever displayed 11 Items on its Tins.
It lacks the Herbs like Oregano, Thyme, Parsley, Sage.
The 11 Herb and Spice coin phrase came from this Company possibly as this company did also have great saying.
This can with the 11 Spices named was also known to Bakers and Butchers for the Most aromatic spice blend Pumpkin Spice Blend. WHICH has nothing to do with Pumpkin But Aroma it gave while Baking the Pumpkin Pie.
Cinnamon, Ginger, Nutmeg, Allspice, Clove were the major items used in combination for aromatic in the Spice.
Part of the Point is Many have tried getting the NOTE for KFC from 11 Herbs and Spices and HIT a Dead end.
BUT if 1 or 2 spices which contained Blend contained the majority of the Aroma Punch, you could then round out the Sage, Parsley, ETC ETC
EVERYONE is looking for a 1 trick pony to get the Aroma a one spice. that misses the NOTE.
Do you NOT think that after 40 years someone would have said why are you NOT using spice A, B, C, D , individual spice
everyone knows the major Note is Pepper. both White and black Paprika also is the other Aroma Note.
JUST a though for some to investigate. Many have looked at poultry seasoning but then they go away from it also
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Post by Silver on Oct 24, 2021 12:59:17 GMT 1
I'm now being drawn straight back to Chili Powder, which generally contains:
Paprika (at one of its 8 defined heat levels), Cumin, Garlic Powder, Onion Powder, and Salt. I've been using the 'Tones' brand.
We know that garlic is listed as an ingredient on the 26 ounce bag.
And many seem to willfully overlook that the Chinese KFC chemical analysis revealed only a very faint hint of present 'Capsacin' in KFC_OR, so the Paprika is likely at the lowest end of the 8 heat levels, or otherwise better known as Sweet Paprika.
I guess one could just add Sweet Paprika and skip Chili Powder.
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Post by Silver on Oct 24, 2021 13:07:05 GMT 1
If there is only a very faint hint of present 'Capsacin' in KFC_OR per the Chinese KFC chemical analysis, then Cayenne is either not present, or is present at only the level of less than a pinch.
I've shown via math modeling it that indeed very little Cayenne is required whereby to hit the nominal 300 Scoville heat units level of typical Sweet Paprika, or the nominal 1,200 Scoville heat units level of typical Chili Powder.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 24, 2021 15:30:07 GMT 1
My gut wants to say that the earliest versions used "mixed" spices, Poultry seasoning, Chili Powder, Seasoning Salt, plus some extras. But perhaps later the blends couldn't exist for licensing and trademark issues. So the single ingredients that comprised them came into the production of the spice bags
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Post by deepfriednew101 on Oct 24, 2021 16:10:29 GMT 1
Silver
When one looks at the paprika or sweet paprika the smell of what you buy needs to be robust mix some with the flour and taste the flour.
There was a reason that the Claudia Recipe had Paprika it gave a great flavor and was warm and sweet.
many older Paprika contained many peppers hot peppers, sweet peppers and cayenne. Which is why the Sweet Peppers and Cayenne work so perfect as it was also in many paprika.
the thing I find is that the Claudia Recipe used Lots of Paprika so one may need to look at a higher Sweet Pepper and Cayenne amount in there receipt. Without going to heavy.
KEY KEY point mix your spices and Sift the flour then taste the flour a pinch if there is wrong flavor before cooking how does one think it will get fixed as you cook it ? ? ?
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Post by Silver on Oct 24, 2021 16:17:38 GMT 1
When you speak of the Claudia recipe, are you inferring the nephew Ledington recipe, or something close to it, albeit with TSP measure as opposed to the TBSP measure guessed by the Chicago Tribune?
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Post by Silver on Oct 24, 2021 16:23:22 GMT 1
Silver When one looks at the paprika or sweet paprika the smell of what you buy needs to be robust mix some with the flour and taste the flour. There was a reason that the Claudia Recipe had Paprika it gave a great flavor and was warm and sweet. many older Paprika contained many peppers hot peppers, sweet peppers and cayenne. Which is why the Sweet Peppers and Cayenne work so perfect as it was also in many paprika. the thing I find is that the Claudia Recipe used Lots of Paprika so one may need to look at a higher Sweet Pepper and Cayenne amount in there receipt. Without going to heavy. KEY KEY point mix your spices and Sift the flour then taste the flour a pinch if there is wrong flavor before cooking how does one think it will get fixed as you cook it ? ? ? Would a ground mixture of dried Red and Green Bell Peppers plus sufficient Cayenne to raise the heat level to 'nominally' that of dried Ancho Peppers (I.E., about 1,500 Scoville Units) be the ticket? |
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Post by deepfriednew101 on Oct 24, 2021 16:24:53 GMT 1
Yes it's Claudia recipe the Joe Ledington recipe the Chicago Tribune.
the real recipe had the Salt and Pepper in Tablespoons and ALL other Items in Teaspoon
it is also missing one ingredient when you review the recipe.
The recipe only contains 10 Herbs and Spices
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