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Post by Silver on May 19, 2022 1:04:02 GMT 1
I've often wondered why the bag weights change periodically.
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Post by Chickenman on May 19, 2022 2:27:49 GMT 1
I got some fresh mace pieces i bought a week ago. Your new recipe review has got me keen to try it now.
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Post by Chickenman on May 19, 2022 2:29:50 GMT 1
DTXP 792  That coating is literal perfection. |
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Post by Deep Taste on May 19, 2022 2:46:16 GMT 1
Thanks!
Mace is a special spice, with the right combination it is like no other! I hope you will like it.
DT
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Post by Chickenman on May 19, 2022 3:08:02 GMT 1
I've often wondered why the bag weights change periodically. Maybe they up the herbs and spices to lure people back in, then lower them back down to save money. |
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Post by Chickenman on May 19, 2022 3:10:32 GMT 1
Thanks! Mace is a special spice, with the right combination it is like no other! I hope you will like it. DT Yeah I didn't use it right away because i was watching a video about it by Glen "glen and friends cooking" and he mentioned how it rapidly loses it's flavour but nutmeg not as fast. |
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Post by Deep Taste on May 19, 2022 3:21:14 GMT 1
I have the opposite experience, some of the 'Whole' Maces I have from 2016 are indistinguishable from the newest ones.
DT
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 19, 2022 5:44:43 GMT 1
All that gets me to believe that the original original recipe was written maybe in volumes for a small amount of flour, and after the expansion of the business, we know Sanders and his wife had difficulties mixing the spices and scaling them to bigger amounts, and they started to seek the help of other spices companies to mix the seasoning for them, every spice company applied different principles, scaling methods, and multiplying factors, and we got different sizes of seasoning bags. DT The only seasoning bags we’ve ever seen have been after the original buyout so I don’t think CHS scaling is really relevant to any bag sizes we’ve seen. I believe those changes have been driven by a corporate agenda related to manufacturers technical capability, or a myriad number of high volume manufacturing factors.. In some cases in the 70’s I think they were using gelatin as a carrier, and in others salt, based on ingredient listings. As far as I can tell the USA spice mixing individuals and companies went (roughly) from : Claudia in the early 1950’s to Maurine McGuire in the mid 1950’s to Colonel’s foods using Durkee and Sexton and perhaps other suppliers in the later 1950’s to Stange becoming involved near the Massey and Brown buyout timeframe and increased volume of business to Stange /Sexton in 60’s and 70’s with Marion Kay secretly supplying some locations to McCormick / Stange (and McCormick bought Stange so all one company) in the 1980’s to McCormick-Griffen Labs now, with perhaps some intermixing during transitional time periods, or for international supplies. Perhaps a more knowledgeable person can weigh and correct me. The details are hard to find. |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 19, 2022 6:10:39 GMT 1
It should say Griffith labs, not Griffen.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on May 19, 2022 6:28:05 GMT 1
Also, for dry seasoning, I personally think linear recipe scaling is reasonable and expected.although the sifting step is crucial.
Where things get especially tricky is with liquids where the essential oils extract and blend more readily, in my somewhat inexperienced opinion.
There has been some discussion of spice perfume saturation point elsewhere, such as with clove aroma in flour. I’m not sure a satisfactory answer was reached.
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