Radical KFC Original Recipe Thought(s) For The Day

I was looking at the vague and supposedly handwritten note from CHS again, which is being used as a banner in stores and on KFC websites. I was thinking that, even if we had the full original list from the Colonel himself, would we really be able to recreate the OR? I think we would still be debating here. 

• Measurement and Grind
  
  What is '1 tbsp of X'? Are we talking ground or rubbed, finely or coarsely? Or even whole corn? Some would even argue that the quality was far better back then, so we would possibly need more of a certain item. The differences would have a huge impact and it would take quite a few attempts to get a rather subjective result.
  
  
• Terms
  
  What would 'chilli powder' be? Would CHS be referring to the blend of different spices we have today, and if so, what exactly does that include as there are different brands with different items and ratios? Or would he be referring to a single spice like Cayenne or a blend of peppers? Hot or mild? We wouldn't know for sure. What about Oregano? Let's say it would be on the list, would he be referring to Mediterranean or Mexican Oregano? So with '1 tbsp of Oregano' for instance, you could still be very wrong, from having the wrong weight to not even using the correct herb.
  

CHS & Claudia both indicated that the aroma was very unique from the 1939 Era BUT it was not as defined until after they started to Continually Fry Chicken from AM until Closing.

The Aroma and the Note increases after the 3rd batch of chicken pressure cooked.

Its for this reason some Locations only do small batches for the first 2 cooks to seat the Oil, and get the Oil more seasoned and then the Oils starts to really give off the Aroma and Flavor.

I HAVE TOLD this story to many people. We use Beef Tallow for ALL our Home Cooking and Back Yard meals. The flavor is just 2 stages higher then other oils.

This summer we had a Back Yard get together and the Grandson was helping cook. For his Age he's smart.

we started heating up the Beef Tallow in the Pressure cookers ONLY heating the OIL which was already used the previous day and was unfiltered at this point so I was heating the Fat slowly but the Bottom had the settlement, I did not want to scorch the bottom and use the Cracklin for Gravy.

Once the Oil started to heat up the Aroma was OFF the Chart with NO chicken cooking just heating the yesterday Oil.

The people that came over had said wow the FOOD smells GREAT. The Grandson looked into the Pressure cooker as he was upset thinking I started to cook and he did not help coat the Chicken in the seasoned flour? and I started without him. He said there is NO chicken cooking ? ? ?

So if a 9 year old can understand that the Heating up oil caused the deep seated aroma everyone who has a empty bucket of KFC should smell the Oil residual in the bucket.

The major Aroma is Built from the Pepper and Sweet Pepper & Cayenne and the Fat and or Oil which is seasoned
Licorice based spices have a VERY powerful aroma also or licorice extract heated has a very different Aroma ? when used in the proper amount with pepper

In Canada CHS made multiple videos about the Cumberland Lake event

In all instances CHS had developed the 11 Spices and Herbs in 1939, 16 Years prior to wanting to try 1 NEW Item. When he added two handfuls of a ELEMENT

CHS called it a ELEMENT not a herb or spice.

I will stand on what CHS said and the 100LBS Barrels. The New item he was trying was MSG.

It all lines up to MSG and Matches CHS words.

I have this idea, that, when I get the OR 100% correct, I will summon the Colonel. I know this is weird though. Don't worry, I am fine