smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 13, 2019 15:39:48 GMT 1
I definitely have the correct quantities of black and white pepper needed to create that peppery note. Now it is just a matter of what decade you are aiming for. The 50s, 60s, 70s, 80s, 90s and so on.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Feb 19, 2019 18:41:36 GMT 1
F&G-1 (Vial recipe), All in grams:
Msg - 6g
G - White pepper - 15g
K - TC Black pepper - 12g
F - J. Ginger - 3.9g
I - Sage - 1.56g
J - Coriander - 1.3g
E - Allspice - .78g
H - Star anise - .78g
C - Cayenne - .52g
D - Basil (Thai) - .26g
A - E. Thyme - .26g
B - Oregano - .26g
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Garlic (granulated) - .26g
Use with 2 cups fine flour and 37g of very fine salt.
Try it and see what improvements YOU can make. I've assumed that from the beginning (1952), CHS used dried extracts from the W.M. Stange company.
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smallgree
Mar 10, 2019 16:01:13 GMT 1
via mobile
Post by Deep Taste on Mar 10, 2019 16:01:13 GMT 1
Smallgree,
I am very happy that you are here at last!
This will be our place! and our Palace!
Wellcome!
Deep Taste
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Mar 11, 2019 14:50:10 GMT 1
Been a lot of wheel spinning through the years. I am not a wheel spinner. Not a lot of serious research going on anywhere. I try. Got your last recipe before I was banned by Ken.
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Deleted
Deleted Member
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Post by Deleted on Mar 11, 2019 16:17:09 GMT 1
smallgree, could you post DT's latest that you have. The only one I have left in my files is DT20, and that was from long, long ago. I would ask D but he doesn't show up very often as far as I can tell.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Mar 11, 2019 21:21:04 GMT 1
I have his DT-20, which I copied 8-19-18. You have to understand that I've been banned from Ken's site, and he has figured out every way I was peeking in on his site. So I have nothing posted by deeptaste since 8-19-18.
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smallgree
Mar 11, 2019 21:33:49 GMT 1
via mobile
Post by Deep Taste on Mar 11, 2019 21:33:49 GMT 1
I don't post there anymore, here is our place, I was very busy the last two years, but at the same time, I have tried more than 30 versions of the formula..
I have learned more , and still learning every trial.
I want to add, that I have another source that may help finding the recipe, but I am not revealing that yet.
And I have found evidences that support some spices, I don't like to say proofs, there is no proof except your taste buds.. try youreslf, and you will be wise enough to know.
I will post some of my trials soon.
Deep Taste
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Mar 11, 2019 21:47:46 GMT 1
The key to finding that extraordinary taste is in the manner in which CHS discovered msg. In the late 1940s and early 1950s, only one food entity used msg. That is where my research has gone. I think it is worthwhile to let others figure that out. If they discover the key, then they'll believe it. If they get it from someone else, then pride and vanity obscures their judgment. Note: msg was not found in anyone's kitchen until the mid 1950s. It was released in 1951/52, but as meat tenderizer. Few homes had it until the early 1960s.
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Deleted
Deleted Member
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Post by Deleted on Mar 11, 2019 22:29:58 GMT 1
DT, I do have one post that I don't know when you made it, but you called it DT 30.4. Just your thoughts, no quantities. You mentioned Sexton's Poultry Seasoning in it. For a while, I've wondered if it wasn't Sexton's PS that CHS asked Summers to analyze and, maybe, that's where he found that they weren't using Jamaican ginger anymore, so he brought the needed spices into his recipe. I don't mean for this to become another fictitious story like most of the CHS stories, maybe just to give someone an idea to help cracking the recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
|
Post by smallgree on Mar 12, 2019 15:15:16 GMT 1
At this point in our searches, logic becomes most important. We know that when CHS hooked up with Pete Harman, the "business" became more technical. Pete was a restaurateur. Sexton's was in the OR (more later). It is only logical that when a food business begins, the ingredients must be listed somewhere (or hidden, but that is another legal issue). You can't blindly use a copyrighted ingredient without legal repercussions. It is known that Sexton's was one of the early KFC spice/herb suppliers. Logic tells you that CHS and Pete wanted to get a blend that was similar to the poultry seasoning without violating copyright laws. Who do you go to? The source. Sexton broke it down for CHS and Pete. Since it was their blend, it was probably exact, but minus the white and black pepper. These are all hints. If you want Aunt Polly's chili recipe, where do you go to get it without being declared a thief? Aunt Polly.
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