flg
Souschef
Posts: 1,578
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Post by flg on Mar 5, 2022 21:52:11 GMT 1
What about rubbed sage?
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Post by Silver on Mar 5, 2022 21:54:53 GMT 1
1) White or Black Pepper
2) White or Black Pepper
3) Coriander
4) Ginger
5) Thyme
6) Savory
7) Mexican Sage
8) Paprika (or) a Chili Pepper
9) Garlic Powder
10) Allspice
11) Star-Anise
Not necessarily in this order.
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Post by Silver on Mar 5, 2022 22:04:03 GMT 1
I grow my own, and/or use rubbed sage from my local (27 or so miles each way) Amish bulk foods store. Rubbed is all the Amish sell. There is likely a "ground" Sage as well, and it might most likely be found at the 'big box' stores. Rubbed or ground shouldn't make much difference if one is weighing their sage, and it is 100% leaves. But being ground introduces the prospect of stems being ground right in along with the leaves. Only the leaves are desired. So ground is potentially an inferior product. Unless you can trust your source. |
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 5, 2022 22:06:20 GMT 1
1) White or Black Pepper 2) White or Black Pepper 3) Coriander 4) Ginger 5) Thyme 6) Savory 7) Mexican Sage 8) Paprika (or) a Chili Pepper 9) Garlic Powder 10) Allspice 11) Star-Anise Not necessarily in this order. I think the list is close. Some form of Sage, Some form of Red Pepper. It's Allspice or Cloves. It's right there and to be honest. I wonder at the small volumes we make if a low amount of Allspice vs Cloves for example would standout. It's like using a stronger sage vs a tad more of normal ground sage. Freshness, quality etc. Would impact as much as making a small substitution.
If we consider outside of B&W Pepper, 9 slots left and some of those are widely accepted as "filled" then it starts to lower the variables.
In my own testing. I lean more towards I had been using too much H&S and not enough Pepper. I feel good about a list like above with very few considerations.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 5, 2022 22:07:19 GMT 1
I grow my own, and/or use rubbed sage from my local (27 or so miles each way) Amish bulk foods store. Rubbed is all the Amish sell. There is likely a "ground" Sage as well, and it might most likely be found at the 'big box' stores. Rubbed or ground shouldn't make much difference if one is weighing their sage, and it is 100% leaves. But being ground introduces the prospect of stems being ground right in along with the leaves. Only the leaves are desired. So ground is potentially an inferior product. Unless you can trust your source. I was wondering if rubbed may just be a better product. It's much harder to find here |
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Post by Silver on Mar 5, 2022 22:42:42 GMT 1
flg, you might want to consider growing your own Sage. The plant grows year round, and seems to be highly impervious to cold weather and snow.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Mar 5, 2022 22:46:46 GMT 1
I grow my own, and/or use rubbed sage from my local (27 or so miles each way) Amish bulk foods store. Rubbed is all the Amish sell. There is likely a "ground" Sage as well, and it might most likely be found at the 'big box' stores. Rubbed or ground shouldn't make much difference if one is weighing their sage, and it is 100% leaves. But being ground introduces the prospect of stems being ground right in along with the leaves. Only the leaves are desired. So ground is potentially an inferior product. Unless you can trust your source. I was wondering if rubbed may just be a better product. It's much harder to find here I don't know where you're from but I get my herbs/spices from AMAZON. You don't have delivery from them where ur from? e-Bay too but its usually a lot longer delivery time. |
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Post by Silver on Mar 8, 2022 12:56:22 GMT 1
My radical thought for the day is:
When one eats KFC Original Recipe Chicken, one tastes:
Salt
MSG
B&W Pepper
A pleasant "Maillard Reaction" induced flavor emanating from the toasted flour
The Note
So here's the radical part: What one does not taste is any individually identifiable H&S (beyond B&W Pepper). These 'other' H&S all seem to combine somehow and in some way with everything else (the Salt, MSG, Pepper, Maillard) to bring forth the 'note' of KFC OR. If you are adding enough of any one individual H&S whereby to uniquely identify it by taste, you have added too much, and will not evolve the full harmony of the note.
This radical thought seems to be in line with the "less is more" line of thinking.
Bonus radical thoughts: Is there a very faint background note of butter present within KFC_OR? And ditto for an extremely faint hint of smoke?
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Post by Silver on Mar 8, 2022 13:02:53 GMT 1
I wonder if one might develop the note via combining only these ingredients:
200g. Flour
28g. to 30g. Salt
7g. to 15g. MSG
10g. to 12g. B&W Pepper
0.25g. to 0.75g. Allspice
0.1g. to 0.2g. Anise Seed
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 8, 2022 13:47:08 GMT 1
This radical thought seems to be in line with the "less is more" line of thinking. I love it! |
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