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Post by Silver on Feb 8, 2022 14:39:37 GMT 1
Overall I like it. I kind of want to down the clove and replace the difference with more Thyme. Just at a glance. What I did notice. And I have been back and forth and around the bend on. Is that you have set coriander, sage and ginger all at the same weight. Dustin's recipe is similar that way as well. And to be honest I have a version of each of my current working recipes set the same way. It's safe and works and Dustin's does get good praises. However, it goes against the folks claiming sage is the heaviest and those that like Glen, have sage near the bottom. Plus there has been a couple highly rated older recipes where Ginger is the highest of the three. So setting them the same is the safe bet. But I personally would love to work out where the sage should be. However I may take the safe route as well. Which may turnout to be the right way. Who knows? I was looking at Dustin's when I was formulating it.
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Post by deepfriednew101 on Feb 8, 2022 15:21:20 GMT 1
It came from the Old Gentleman
He was very persistent that
40oz Herb & Spice Season Bags 9 to 10oz, Milk and Egg powder 2Lbs of Salt
were the 3 items put into the Flour
I would go 20g of potato starch
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Post by deepfriednew101 on Feb 8, 2022 15:32:58 GMT 1
I will be attending his House today to pick-up all the Old memorabilia He has from restaurant's and KFC item's
He just wants it to go to someone who will Cherish the items as the family does not care about it
He has confirm that the Old Original KFC spice Mix was a Red color, He said in the End it was a Greyish Color. He also confirmed that CHS put White Pepper into the Original Mashed Potato, The original mashed they made he said they cooked in the pressure cookers and added instant mash to real potato as it helped mask the potato more creamy, Plus if anyone screwed up the mashed potato to runny then they added more instant to fluff the potato
He said without a Doubt the Paprika was part of the Red, and it Turned the Oil a heavy Color BUT the Beef Fat did not discolor like the vegetable oil. He said they originally used 25Lbs Beef Fat Blocks which took over 35 minutes to melt from the solid block.
The Crackling Gravy made with the Beef Fat was Heaven compared to the Wall paper paste as CHS called it.
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Post by Silver on Feb 8, 2022 16:45:13 GMT 1
Overall I like it. I kind of want to down the clove and replace the difference with more Thyme. Just at a glance. What I did notice. And I have been back and forth and around the bend on. Is that you have set coriander, sage and ginger all at the same weight. Dustin's recipe is similar that way as well. And to be honest I have a version of each of my current working recipes set the same way. It's safe and works and Dustin's does get good praises. However, it goes against the folks claiming sage is the heaviest and those that like Glen, have sage near the bottom. Plus there has been a couple highly rated older recipes where Ginger is the highest of the three. So setting them the same is the safe bet. But I personally would love to work out where the sage should be. However I may take the safe route as well. Which may turnout to be the right way. Who knows? flg , would this be more to your overall liking?
Note: I switched to Star-Anise because I checked and we don't have any Anise Seed or Fennel Seed, but we do have Star-Anise pods.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 8, 2022 18:28:12 GMT 1
Overall I like it. I kind of want to down the clove and replace the difference with more Thyme. Just at a glance. What I did notice. And I have been back and forth and around the bend on. Is that you have set coriander, sage and ginger all at the same weight. Dustin's recipe is similar that way as well. And to be honest I have a version of each of my current working recipes set the same way. It's safe and works and Dustin's does get good praises. However, it goes against the folks claiming sage is the heaviest and those that like Glen, have sage near the bottom. Plus there has been a couple highly rated older recipes where Ginger is the highest of the three. So setting them the same is the safe bet. But I personally would love to work out where the sage should be. However I may take the safe route as well. Which may turnout to be the right way. Who knows? flg , would this be more to your overall liking?
Note: I switched to Star-Anise because I checked and we don't have any Anise Seed or Fennel Seed, but we do have Star-Anise pods. I'll let you have your own moral war on the Sage, Coriander, Ginger ordering.
But I like the Thyme where you have it for sure. I'd be tempted to set clove at 2.5 and Allspice at 4.0 but I don't think this would drastically change the end taste TBH.
Maybe if I do my "fun" recipe I'll throw in fennel just because I can and I have some.
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Post by Silver on Feb 8, 2022 18:30:18 GMT 1
The recipe as seen two posts above this one has just officially become my cooked recipe #12, and it is melding presently. I divided by 10 rather than commit to making a full scale 10X quantity. As a bonus I added 1 gram of bread yeast to it. This is my first recipe to go with exclusively White Pepper. No Black Pepper. Here it is again, just to keep things in order and avoid confusion.
We will be cooking (deep frying) this one today.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 8, 2022 18:38:14 GMT 1
I can't wait your results. Is this your first to include Nutmeg
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Post by deepfriednew101 on Feb 8, 2022 18:38:49 GMT 1
I would advise that you cut the White Pepper Down and try a small cook
There are some white peppers that are so strong it will be over powering
Going All white Pepper you Gota Love Pepper
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Post by Silver on Feb 8, 2022 18:56:47 GMT 1
I can't wait your results. Is this your first to include Nutmeg I'm pretty sure it is. I haven't tried Clove much either. Mainly I was getting stuck in a rut of pushing Allspice to the top of the ingredients order by weight due to Glen having it there for Grace's Strong Blend. This recipe is a major rut breaker for me. No red stuff (Paprika, Chili Powder, Cayenne, Crushed Red Chili Pepper Flakes...) No Savory No Black Pepper Allspice suppressed and Sage moved to the top Giving Oregano a try instead of Marjoram Giving Clove a shot No Celery Seed (almost blasphemy in this household) Trying Star-Anise again
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Post by Silver on Feb 8, 2022 18:57:51 GMT 1
I would advise that you cut the White Pepper Down and try a small cook There are some white peppers that are so strong it will be over powering Going All white Pepper you Gota Love Pepper Too late for that. I'll be sure to let everyone know how it turns out.
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