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Post by Silver on Feb 4, 2023 17:30:26 GMT 1
The major issue will be to determine how much Sweet Basil is required. The oils content of Herbs seems to always be noticeably lower than the oils content of seeds. So to deliver the Linalool of Coriander Seed, Sweet Basil may need to be added at up to 3 times the amount of Coriander Seed that one might add, or perhaps even more.
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Post by Silver on Feb 4, 2023 17:42:33 GMT 1
On the other forum, Ken (and also Dustin, I believe) switched from Allspice to Star Anise. Since Star Anise has zero Eugenol, it must be accompanied by Clove.
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Post by Silver on Feb 4, 2023 17:56:43 GMT 1
I mentioned here a year or more ago that when I was eating the best Deep Fried Chicken I ever tasted, with that being Lee's Famous Recipe Chicken, it had prominent and very overtly green specs in some of the nooks and crannies. I've never observed this for KFC.
As a side note, having grown up in Ohio, which was/is the birth place of (the now ever shrinking in number of franchises, at least in Ohio) Lee's Famous Recipe Chicken, I must say that most of their franchises from which I've eaten their Deep Fried Chicken have not served up the award winning Deep Fried Chicken that I ate at their New Philadelphia, Ohio franchise. The Deep Fried Chicken that was the best I ever experienced came from New Philadelphia, Ohio...
Lee's Famous Recipe is the company that received a court order limiting it to the use of only 5 H&S beyond B&W Pepper. Lee Cummings was a nephew of Colonel Sanders and worked in his company.
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Post by Silver on Mar 3, 2023 12:09:43 GMT 1
I think the pronouncedly green specs in Lee's are Tarragon. And I think that if you can't make good tasting chicken with 5 ingredients beyond B&W Pepper you won't likely be making good chicken when you expand this to 9 ingredients. 200. grams Cake Flour 30.0 grams Salt 5.50 grams MSG 0.25 grams I+G
4.75 grams Black Pepper(s) 3.25 grams White Pepper 2.00 grams Tarragon 1.50 grams Coriander 1.25 grams Ginger 1.00 grams Allspice 0.25 grams Thyme (or) 0.50 grams Savory |
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Post by Silver on Mar 3, 2023 12:21:42 GMT 1
I'm making an assumption that 0.50 grams of Savory will loosely be the ballpark equivalent of 0.25 grams of Thyme plus 0.25 grams of Marjoram, with an added bit of pepperiness.
If you add Savory, reduce Black Pepper to 4.50 grams.
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Post by Silver on Mar 3, 2023 12:26:04 GMT 1
Most all of the nuttiness comes from the Coriander. A bit comes from the Allspice. Eugenol comes from Allspice. Licorice comes from Tarragon. Citrus comes from Coriander. Zingerone and Shoagol come from Ginger.
It therefore has all of my 'note' essentials.
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Post by Deleted on Mar 3, 2023 13:06:01 GMT 1
I think the pronouncedly green specs in Lee's are Tarragon. And I think that if you can't make good tasting chicken with 5 ingredients beyond B&W Pepper you won't likely be making good chicken when you expand this to 9 ingredients. 200. grams Cake Flour 30.0 grams Salt 5.50 grams MSG 0.25 grams I+G
4.75 grams Black Pepper(s) 3.25 grams White Pepper 2.00 grams Tarragon 1.50 grams Coriander 1.25 grams Ginger 1.00 grams Allspice 0.25 grams Thyme (or) 0.50 grams Savory Did you have Lee's before? Glen was rather disappointed when he tried it in one episode. |
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Post by Silver on Mar 3, 2023 13:46:55 GMT 1
Did you have Lee's before? Glen was rather disappointed when he tried it in one episode. Lee's from specifically New Philadelphia, Ohio is the current favorite deep fried chicken of both my wife and I. Unfortunately, in my experience, the quality of Lee's varies noticeably by location. It is nowhere near as consistent as KFC, so you must choose which Lee's when discussing it's quality. Lee's started out in Ohio, and a good many of them that were around when I was much younger have vanished. I don't see it as a growing franchise business. They seem to have quality control issues. I fully understand Glen's disappointment. Most of my (and my wife's) disappointment with Lee's has been with receiving dry and dark and overcooked chicken. New Philadelphia has not suffered from or exhibited that problem. Light colored and juicy and very tasty. Unfortunately, New Philadelphia is about an hour drive each way for us. |
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Post by Silver on Mar 3, 2023 13:51:19 GMT 1
A handful of Lee's that were within reasonable driving time/distance from us are now long gone. I believe they are down to about 120 remaining franchises scattered through only a handful of States.
I don't see the Lee's problem issues as being related to an inferior recipe at all. It seems to come down to how they cook it, and how long it has sat under a heat lamp getting dry and inedible. As business declines it likely sits ever longer under heat lamps. This appears to be a death spiral. The Lee's near us that failed served dry chicken. Not all the time, but eventually more often than not.
When we start getting dry chicken from New Philadelphia, Ohio that will mark the end of Lee's for my wife and I.
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Post by Silver on Mar 13, 2023 0:17:50 GMT 1
After eating and reporting upon my recipe titled 'Tarragon Chicken', this is the next step:
Edit: Note that in version '1a' (as seen here) I've dropped I+G and boosted MSG to 10 grams accordingly. Once again I must conclude that (at least my) I+G is absolutely useless.
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