Radical KFC Original Recipe Thought(s) For The Day

So what was the secret ingredient that can only be found within Chili Powder that is spelled Chilli Powder? And does this mean that Chili (or Chilli) Powder is 100% in the original recipe?

Good question!  To which I have no answer.  

Another question:  Was he working with weights or volumes?  It is easy to show that weight measure has all of the advantages and none of the disadvantages of Volume measure.

CHS SAID THIS AND VERY LOUD HE SAID it

HE PERSONALLY TAUGHT me the teaspoons fit into the Spice tins and the lid of the Spice Tin levels the spice on the spoon when you gently Tilt the Tin and slowly remove the teas[poon from the spice tin and you get uniform equal measurements. When you needed More volume of spice you poured it out into the Tablespoon

I was shown that The SALT AND PEPPER WERE measure WITH the TABLESPOON as those TWO needed Typically the MOST Volume in recipes ALSO sugar.

CHS said as I GOT more experienced I could JUST pour some into the Palm of the Hand and know how much was what was needed BUT it comes with experience. BUT always pour it into your hand first NOT the Hot into over HOT steaming Pots or Frying Pans as the steam makes the Spices stick together and clump from moisture.

My Job was to sift the Cups of Flour and peel Potato's. for the Mission cooking.


CHS gave more then ONE person a word Word-smithing or cuss when they measured the spices with the Tablespoons. You use a TEASPOON Don't you know was his Famous words, or he Tapped his Cane to the Floor.

CHS WAS a SMART MAN knew how to work a crowd. He said he had learned more Michelin star cooks how to cook chicken then the culinary schools in his lifetime.
when he trained personally over 1000 restaurant's how to make the chicken in the beginning.

When I Met Dave Thomas YEARS after CHS passed away He said that CHS was intelligent BUT screwed up more chicken then anyone because CHS tried to do to many things at one time. BUT CHS could convince EVERYONE it WAS ALWAYS THE BEST HE EVER MADE but knew it was not perfect. BUT KNEW if he could tell the people how much attention to detail went into making the food and care and effort it convinced them it was GREAT.

Dave was the one who educated me that the Powder Egg and Milk change forced by regulations was a major hurdle in the taste change that Brown and Massey faced and that the Spice and Herbs kept changing Due to spice and herb changes and shortage.

Dave and CHS had many CLASHES Dave said

CLAUDIA was the ONE who ALWAYS SAID this she used PORTION CUPS specifically for the type of spice to make the spice mix before she bagged then spice and shipped it on the TRAIN.

PORTION CUPS which were SOMETIMES OLD CANS from CANNED GOODS as they were the correct size then they had to use Measure Cups with Handles as more staff and regulations came into Food industry.

I HAD Personal Time and many experiences with BOTH CHS and Claudia, in the Kitchen as a gopher helping. That was the LUCK of having CHS and Claudia living in Canada



In the Next Day I will post a question for people to answer on aa new Thread - it will help with ONE major misconception that has hindered some Spice and Herb understanding with CHS and making the Chicken BUT I want to write the story and find the information before I try and explain it and cause 1000 questions.