flg
Souschef
Posts: 1,578
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Post by flg on May 17, 2022 18:00:17 GMT 1
Not radical thought:
Some of the interesting as of late ingredients to gain attention again on the forum are mace, cardamom and tarragon. Which are traditionally on the more expensive side. Or seem to be in most regions. You could see how substitutions or lowering amounts would impact the quality. While increasing share holder profit
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Post by Silver on May 17, 2022 18:54:37 GMT 1
Just to add, we are here much older, this forum started in 2013! DT Ah, I didn't know that. But then why the 2016 post notifying that this forum has been brought back to life. Was it dormant or shut down for a few years? |
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Post by Chickenman on May 18, 2022 2:54:55 GMT 1
I have Been Band from the other Site like many others and can say this THANK YOU other Forum. All I Can Say is welcome to anyone who attends this site and you will cook some great chicken. I was banned from that forum for literally no reason at all. I then tried signing up again two years later and my brand new account also instantly banned. |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 18, 2022 3:49:57 GMT 1
I have Been Band from the other Site like many others and can say this THANK YOU other Forum. All I Can Say is welcome to anyone who attends this site and you will cook some great chicken. I was banned from that forum for literally no reason at all. I then tried signing up again two years later and my brand new account also instantly banned. No login is currently required to view posts in that forum. Ken opens it up periodically, as was mentioned a few days ago in another thread. My understanding is that this is a partial list of items that led to your banning, deepfriednew101. It didn’t appear arbitrary. kfc11.proboards.com/post/8435/threadAs far as @chickenman goes, the most likely issue is that your IP address is very close to a previously banned member. In my opinion, it is worthwhile to get it squared away, as there is a lot of useful reference material posted there for perusal, even if this is where you do you posting. There is another issue, which is that Ken apparently shuts down inactive accounts after 6 months, but will re-open them with an email request. I don’t understand or agree with this policy, and am glad it doesn’t happen here. A reference site is a reference site. They are all useful. |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 18, 2022 13:27:15 GMT 1
I have Been Band from the other Site like many others and can say this THANK YOU other Forum. All I Can Say is welcome to anyone who attends this site and you will cook some great chicken. I was banned from that forum for literally no reason at all. I then tried signing up again two years later and my brand new account also instantly banned. At some point the following was added to the rules: Use of proxy servers, or permenant mobile device connections, are not currently allowed on this forum and may result in a users account being suspended, unless an agreed arrangement is in place with the forum administrator. This is unfortunately necessary in order to reduce potential 'spam' posts on the forum for the benefit of the members. posting here in case it might help someone |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 18, 2022 15:01:36 GMT 1
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Post by Silver on May 20, 2022 12:35:08 GMT 1
Not a thought, but rather a question:
Is Eugenol Oil required as part of the elusive 'note' as well as the flavor of KFC OR? Can items like Allspice, Clove, and Star-Anise be left out completely, or are they required?
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Post by Silver on May 22, 2022 10:41:19 GMT 1
My radical thought for the day is that I'm considering placing all of those who do not openly share their recipes while touting that they are making excellent chicken on ignore. That will likely trim down my focus to less than a handful not being on ignore.
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flg
Souschef
Posts: 1,578
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Post by flg on May 23, 2022 15:58:37 GMT 1
Was Allspice an original ingredient or was it a substitution made sometime later?
I looked back over all my cooks and realized I have never cooked a recipe for OR without Allspice. I have a couple cooks without clove and from my notes and recipes. Clove may possibly be the taste that stood out specially on cold chicken. Looking back though, allspice was always there. I wonder if it was the combination of allspice and clove I didn't like.
I have come to not put the emphasis of eugeonol being the note carrier. I have an idea from my recipes where I can start smelling and tasting the KFC qualities. More from the peppers and ginger. And my favorite recipes all had nutmeg I realized awhile ago. Which for me helps big time.
Is it time for me to jettison Allspice?
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Post by Silver on Jun 7, 2022 14:11:46 GMT 1
Was Allspice an original ingredient or was it a substitution made sometime later? Is it time for me to jettison Allspice? Have you ever made a series of Recipes which use Allspice without also using Clove in any combination with the other flavor/oils present within Allspice? If not, how can you suggest jettisoning Allspice? That said, I've got to agree with you wherein it's likely that initially Nutmeg, Cinnamon, Clove, and Mace were utilized (and also likely in that descending order) and that Allspice quite likely only came along later. I presently speculate (with due emphasis upon this being mere speculation) that Allspice and Clove combined within KFC OR likely never happened. |
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