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Post by Silver on Mar 2, 2024 12:28:50 GMT 1
My radical KFC thought for the day:
The most unlikely ingredient to have been in 1939 era KFC is Star Anise.
That said, it can be beneficial in low quantities.
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Post by Silver on Mar 2, 2024 22:02:45 GMT 1
My radical KFC thought for the day: If your recipe tastes muddied, try reducing the White Pepper. The muddiest recipe I ever cooked (which per my notes was also highly one dimensional and dull/lifeless) is the recipe which I cooked with all of the Pepper being White Pepper. To me, modern day KFC OR tastes one dimensional, dull, and lifeless...
One reason why Showcase Meats tastes both highly Peppery and bright/multidimensional may be due to just this. And as an aside, it certainly expresses little if any herb nature that I can detect.
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Post by Silver on Mar 5, 2024 1:35:16 GMT 1
My radical KFC thought for the day: Is it time to try a couple (major player) Eugenol free recipes, with zero Clove and zero Allspice? Glen emphatically stated that he didn't taste any Clove (what he meant here of course was Eugenol) in real KFC OR. Coriander, Nutmeg, and Mace (plus Cardamom) can hold up the nuttiness end of things on their own. Ginger's Zingerone is a kissing cousin of Eugenol. Plus it adds a vanilla_like aspect. Drop the Clove and Allspice, boost up the Ginger (where have we heard that before?), and boost up the Mace and Nutmeg, and let it fly. Short edition: More Ginger = more Eugenol plus more Vanilla.
Jettisoning both Allspice and Clove makes room for Cardamom and perhaps some Celery Seed. Or some Paprika...
Don't get hung out to dry on Grace's and 99-X containing Allspice. They were later, and they cut corners and took shortcuts.
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Post by Silver on Mar 5, 2024 14:02:23 GMT 1
And here's the radical recipe that goes along with my post immediately above:
200. g. Pastry Flour
32.0 g. Salt
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3.00 g. MSG
2.50 g. White Pepper
2.50 g. Black Pepper (Medium Coarse)
2.00 g. Ginger [1]
1.50 g. Pizza Pepper Flakes [2]
1.50 g. Coriander Seed [3]
0.50 g. Sage [4]
0.50 g. Anise Seed [5]
0.50 g. Nutmeg [6]
0.50 g. Mace [7]
0.50 g. Savory [8]
0.25 g. Cardamom [9]
0.125 g. Garlic Powder [10]
0.125 g. Rosemary [11]
16 grams below the dotted line
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Post by Silver on Mar 5, 2024 14:10:50 GMT 1
Formalized:  |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 6, 2024 1:37:40 GMT 1
CHS's barber indicated that he had figured out the Shelton recipe, mathematically, and knew how to mix it up, or was that me? Doesn't matter does it? It's all fluff.
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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 6, 2024 4:54:13 GMT 1
Freds on a bender. Give er'!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 6, 2024 6:08:24 GMT 1
I've discovered a lot recently ignoring the fluff. I want to see proof, or corroboration, or I ignore it completely. I've gone with the 26oz bag for 10 lbs of flour because of the bag CHS held on the TEF show. That was about 10 lbs of flour in that bin. I don't believe that CHS took in 25 lbs of flour, and I don't believe that he allowed the "guests" to smell an opened seasoning bag, so he took one in for display. Looked about 2 lbs. This is what I want, not what Aunt Martha told family and friends at a church social at some unspecified time and date. What everyone seems to miss with all of this non-information, is the actual elements that went into that first distributed seasoning bag. I've read nary a word of them, except for huffing and puffing.
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Post by deepfriednew101 on Mar 6, 2024 15:33:56 GMT 1
what many people ARE missing the Point in History
1930's FLOUR was packed in 10Lbs Bags MORE then ANY other size marketed FOR many reasons Transportation was a Big issue and also if you dropped a 10lbs bag you only lost 10lbs or less if you broke 25lbs that was a Major LOSS
I have Shown the Bags Size that C.H.S. used in the TEF show they are 5lbs Bags supported by Claudia who selected the Bags. When they sold the ORIGINAL BAGS ORIGINAL bags it was NOT mixed 1 whole bag to Flour i was Portion measures to Cups of Flour ?
Most Locations DID NOT sell enough chicken to Mix 10Lbs of flour and store it BUT they could mix lower portions into the steamer trays like TEF show.
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Post by Silver on Mar 6, 2024 15:42:04 GMT 1
My radical thought for the day (expanding upon my experience with dull chicken when using only White Pepper):
Is Red Pepper a primary source for the brightness of flavor? And if so, which Red Pepper(s), and how much of this/these Red Pepper(s) is required to make flavors pop?
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