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Post by Silver on Feb 20, 2022 18:49:25 GMT 1
If you are summing your ratios to 40 ounces of mix and then not referring to that as a 40 ounce bag, that is merely a semantic excuse whereby to recuse yourself from using the (currently under fire) word "bag".
Perhaps CHS merely gave every one of his earliest franchisees the recipe itself and then sold them the individual herbs and spices. If he wasn't packaging these in a bag/box that was pre-measured to a strict ratio by weight formula, this seems to be logical. Or perhaps the H&S blend and Salt and Pepper and MSG were sold to the franchises in bulk containers (such as drums), and the earliest manual stated merely for the franchise to add together something like:
16% Salt
4% MSG
3% Pepper
2% H&S
But the franchisees could then optionally do whatever pleased at the moment and freely make up their own ratios. And whatsoever came of it, it was sold under the banner of KFC, and was a direct reflection of the marquee.
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Post by deepfriednew101 on Feb 20, 2022 19:24:08 GMT 1
Silver & flg
Look back to the aspect where Brown even mentioned the Jamaican Ginger Point.
It was CHS KFC in Canada, Utah, Montana, Florida, and England who were adding the extra 4 Ounce of Jamaican Ginger
IT WAS NOT THE NEW AGE KFC CORPORATE franchises who did it
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 20, 2022 19:39:32 GMT 1
Silver & flg Look back to the aspect where Brown even mentioned the Jamaican Ginger Point. It was CHS KFC in Canada, Utah, Montana, Florida, and England who were adding the extra 4 Ounce of Jamaican Ginger IT WAS NOT THE NEW AGE KFC CORPORATE franchises who did it Sorry, I'm not sure this changes anything TBH. At this point I do not care what so ever what is in the "11" ingredients. What I care is what percentage of total ingredients by block makes up the recipe. I know I'm getting bitchy, but damn it everyone work together.
I threw out my theory and a reasonable way of thinking about it. Do the same. Let's not argue about about systemics about whether I do or don't use the word bag or boy don't forget an extra 4oz of something.
No wonder people walk away from this.
/End Rant
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 20, 2022 19:52:22 GMT 1
And for the record. I do support "the bag" theory. But I think at this point, only for the 40oz bag. Until we can learn more about what distribution looked like when the CHS family did it in house.
Hopefully ending on a more positive note. I think this will be cook day for the FUN recipe. Key points it has 8g of MSG, 6g of Pepper and roughly 3 g of everything else. Which is lower than the 4g I think at this pint it should have. But, this is a good thing. It will let me know most importantly the pepper ratio.
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Post by Silver on Feb 20, 2022 22:02:33 GMT 1
I'm only focused upon the 40 ounce bag at this juncture as well.
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 20, 2022 22:13:49 GMT 1
FUN 40 is cooking now
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Post by deepfriednew101 on Feb 20, 2022 22:49:30 GMT 1
Always great to have fun cooking
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Post by Silver on Feb 20, 2022 23:04:25 GMT 1
I'm interested in seeing if the vegetables bring forth some note!
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flg
Souschef
Posts: 1,578
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Post by flg on Feb 21, 2022 0:17:31 GMT 1
Well straight up here is the good news. My wife ate it including all the skin, which sometimes she doesn't. Didn't dip it in anything. Said the skin was really good. And then said you almost have it. And to be honest, I tell her I'm working on my fried chicken recipe. This is the first time she mentioned that it was really really close to KFC and smiled. My take, best yet. Now that being said, I have to try it cold. First time I haven't had herb and spices pushing the taste too much. I stand by they are lower than I had thought when I first started this quest. 6g Pepper isn't too much. She hates pepper and would have said so. I went 3.5g WP and 2.5g BP. Could the ratio be different. I'm thinking maybe it could have been 50/50. But again I don't think it changes things drastically unless I overload one or the other. Also, no cayenne unless it was hidden in the "seafood pack". Salt was KFC right, I could have done with less and specially with my health stuff. But I have to get it right and then see what salt reduction could be done before flavor loss. I'm not sure you could or should double the amount of pepper. My experiment today makes me think no. What I can say is I'm not going back to 5g anytime soon. Unless it comes out too much when cold. Which I doubt. Brine included MSG and Salt again. Keep that in mind on total salt count.
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Post by Silver on Feb 21, 2022 0:31:28 GMT 1
Well straight up here is the good news. My wife ate it including all the skin, which sometimes she doesn't. Didn't dip it in anything. Said the skin was really good. And then said you almost have it. And to be honest, I tell her I'm working on my fried chicken recipe. This is the first time she mentioned that it was really really close to KFC and smiled. My take, best yet. Now that being said, I have to try it cold. First time I haven't had herb and spices pushing the taste too much. I stand by they are lower than I had thought when I first started this quest. 6g Pepper isn't too much. She hates pepper and would have said so. I went 3.5g WP and 2.5g BP. Could the ratio be different. I'm thinking maybe it could have been 50/50. But again I don't think it changes things drastically unless I overload one or the other. Also, no cayenne unless it was hidden in the "seafood pack". Salt was KFC right, I could have done with less and specially with my health stuff. But I have to get it right and then see what salt reduction could be done before flavor loss. I'm not sure you could or should double the amount of pepper. My experiment today makes me think no. What I can say is I'm not going back to 5g anytime soon. Unless it comes out too much when cold. Which I doubt. Brine included MSG and Salt again. Keep that in mind on total salt count.
Fantastic news! Would you please post the recipe here yet again so I don't have to hunt for it. |
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