Radical KFC Original Recipe Thought(s) For The Day

With the background of understanding that in the Beer drinking world individuals generally have a hard time determining Hop Bitterness level (or IBU) differences of up to as much as about 35% between otherwise identical Beers, my radical OR clone effort thought for the day is:

Why are we micro-managing each and every Herb and Spice addition level to the hundredth decimal place when there may potentially be a variance (or tolerance) in addition quantity of up to +/- 35% for each ingredient before one can 'definitively' tell beyond mere guessing that a change has been made?

The wide latitude that +/- approximately 35 percent as to addition addition quantities brings with it brings up another major problem issue. Within a rather delimited H&S playing field as to our ingredient selection, and with potentially +/- 35% latitude as to addition weights, the probability of hitting the note is now vastly improved vs. having to hit ingredients to 2 (or even 3) decimal point precision. If any of us (spanning a few decades) has been playing within the right ingredients list ballpark, a vast many of us should have hit the 'note' by now.

But we haven't!

There's a Fine Line like anything, The old saying if you keep doing the something repeatedly you will get a similar end result?

There is a point where after you have exhausted all remedy to a solution try anther Method or Spice.

Many Marriages have ended when the wife asked the Husband to spice up the Bedroom and when the man failed to change the spice she got a new spice grinder on her own.

I have tried many recipes where you Max out the Salt, or Pepper Recipe and you know when Max is Max. But when they are Max out you either recognize that the other aspect is missing the question then becomes how do you get the other spice aspect into a level required to balance the cause.

example below in Photo.

We went to the Stove Top Skillet Cook Method Old School No temp measured just heat the Oil and cook by Knowledge base of understanding and 1000 previous cooking.

In this cook Method we attempted 2 different methods of cooking and a More wet batter attempt like Fish and Chips (wanted to see if the wet batter would support more flavor in the batter then a Dry Flour spice Mix. WHICH THE WET BATTER (FISH FRY STYLE) worked way better for Flavor with spices then dry flour. We also incorporated FRESH Herbs and Spices into the WET Batter. (Massive Massive Flavor increase Fresh Spices and Herbs into a Wet Batter)

Why Did we try it for the simple reason wanted to see would the Wet Batter hold better Flavor with Less Spices YES IT DID

Fresh White and Black Pepper were ground, and Savory was Fresh also, Marjoram was a Dried Powder, so was Tarragon, Micro Plain Sweet Oil was added also.

Please NOTE* to prepare the Wet Batter with fresh Herbs and Spices it took Longer then the Dry Mix Flour recipes, to Prepare BUT the Dip process was faster in coating the pieces pre-cook. Wet also Produced a more Moist Cook also.

Was the extra work worth it, HELL YA