|
|
Post by Silver on Mar 6, 2022 1:42:20 GMT 1
Fibonacci Sequence
0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, ...
Salt 144
MSG 89
White & Black Pepper 55
Sage 34
Coriander 21
Ginger 13
Thyme 8
Savory 5
Allspice 3
Marjoram 2
Clove 1
Anise Seed 1
Scaling Salt to 28.5 grams = 28.5/144 = 0.197917 = Fibonacci Sequence Scaling Factor
Continuing with this scaling factor
Salt = 0.197917 x 144 = 28.5g.
MSG = 0.197917 x 89 = 17.61g.
White & Black Pepper = 0.197917 x 55 = 10.88g.
Sage = 0.197917 x 34 = 6.73g.
Coriander = 0.197917 x 21 = 4.16g.
Ginger = 0.197917 x 13 = 2.57g.
Thyme = 0.197917 x 8 = 1.58g.
Savory = 0.197917 x 5 = 0.99g.
Allspice = 0.197917 x 3 = 0.59g.
Marjoram = 0.197917 x 2 = 0.40g.
Clove = 0.197917 x 1 = 0.20g.
Anise Seed = 0.197917 x 1 = 0.20g.
|
|
|
|
Post by Silver on Mar 6, 2022 14:28:48 GMT 1
I Almost forgot: Add the above to 200 grams of flour.
|
|
|
|
Post by Silver on Apr 10, 2022 13:46:07 GMT 1
A rethinking of the Fibonacci sequence, much improved, and with potential ingredients as a bonus.
Fibonacci Sequence = 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89 to 12 places.
Sum of the Fibonacci Sequence to 12 places = 232
Ignore the '0' place, leaving 11 places (for H&S)
13/232 = 0.0560345 = scaling factor to be applied for 200 grams of flour
Multiply each Fibonacci Sequence number by 0.0560345 to get (in reverse order):
5.00 grams White or Black Pepper
3.08 grams White or Black Pepper
1.90 grams Sage
1.18 grams Coriander
0.73 grams Celery Seed
0.44 grams Allspice
0.28 grams Ginger
0.17 grams Clove
0.11 grams Med. Oregano
0.06 grams Thyme
0.06 grams Savory
Sum Total = 13.01 (due to rounding). This will fit into a 26 ounce bag when scaled up.
|
|
|
|
Post by Silver on Apr 10, 2022 13:52:34 GMT 1
It may (or may not) be that Allspice and Ginger should switch places.
And it may (or may not) be that Clove and Oregano should switch places.
If you switch Allspice and Ginger, leave Clove where it is.
If you switch Clove and Oregano, leave Allspice where it is.
|
|
|
|
Post by Silver on Apr 10, 2022 13:58:09 GMT 1
Thus:
5.00 grams White or Black Pepper
3.08 grams White or Black Pepper
1.90 grams Sage
1.18 grams Coriander
0.73 grams Celery Seed
0.44 grams Ginger
0.28 grams Allspice
0.17 grams Clove
0.11 grams Med. Oregano
0.06 grams Thyme
0.06 grams Savory
or:
5.00 grams White or Black Pepper
3.08 grams White or Black Pepper
1.90 grams Sage
1.18 grams Coriander
0.73 grams Celery Seed
0.44 grams Allspice
0.28 grams Ginger
0.17 grams Med. Oregano
0.11 grams Clove
0.06 grams Thyme
0.06 grams Savory
|
|
|
|
Post by Silver on Apr 10, 2022 14:40:29 GMT 1
8 grams of combined White and Black Pepper solves the problem of needing Capsaicin containing Peppers. Only a scant trace of Capsaicin was detected in a chemical analysis of 99X. Far less than seen in any recipe utilizing it. It could merely have been a ghost blip upon the screen of an Atomic Absorption or Magnetic Resonance Imaging instrument.
That plus there appears to be a rising tide among us 'note' chasers who are coming to accept that we are potentially missing the note due to the under addition of B&W Pepper. I'll admit to not personally having ridden my recipe boat upon this tide yet. It likely needs to be explored.
|
|
|
|
Post by Silver on Apr 10, 2022 15:00:52 GMT 1
A speculative 99X might scale right close to this. Which allows for only 5 ingredients beyond B&W Pepper in agreement with much speculation that this restriction was imposed upon MK as a court settlement requirement.
5.00 grams White or Black Pepper
3.08 grams White or Black Pepper
1.90 grams Sage
1.18 grams Coriander
0.73 grams Allspice
0.44 grams Ginger
0.28 grams Marjoram
Only some very minor deviation from the Fibonacci Sequence is required whereby to bring this to the requisite 12.5 grams which would scale to 25 ounces. As is it sums to 12.6 grams.
And it 'generally' follows the rule of thumb that Marjoram is to be used at about twice the weight of Mediterranean Oregano when using Marjoram as a substitute for Oregano.
Edit: 5+3+1.9+1.20+0.7+0.4+0.3 = 12.5
|
|
|
|
Post by Silver on Apr 10, 2022 17:16:00 GMT 1
It "may" be that adding the following to a 25 ounce container of MK 99X (whereby to bring it to 26 ounces) will overall improve it:
0.75 ounces Celery Seed
0.125 ounces Thyme
0.125 ounces Savory
When your MK 99X is adjusted to 26 ounces, add 13 grams of it to 200 grams of flour, plus add 24 grams of salt, plus add 10 grams of MSG.
To 'Zing' the flavor, add 16 grams of 99X instead of 13 grams (for 200 grams of flour).
|
|
|
|
Post by Silver on Apr 11, 2022 13:05:33 GMT 1
Correction to all of the above: When there is no salt within the 11 H&S, add ~28.5 grams (give or take 1/2 gram) of Salt instead of my previously mentioned 24 grams, for 200 grams of flour. Salt should be ground in a spice or coffee grinder, as should the H&S sans for black pepper.
|
|
|
|
Post by deepfriednew101 on Apr 11, 2022 13:30:16 GMT 1
The Original Spice and Herbs were NOT pulverized into extra Fine Powder.
The Spices were Rubbed and Stone Ground.
The Spice and Herbs of today 2022 are Machine pulverized into powders
By using a Ultra pulverized Spices and Herb its MUCH harder to obtain the same aroma in cooking then using the whole seed or Leaf Herb and Spice
The Original Spices and Herbs Bill S from Marion Kay said were easily identified when viewed.
Ultra fine Powder all mixed in one electric grinder is NOT easy to determine when viewed any item its just a Base color Gray or Grey green Hue ETC ETC ETC depending on the Major over tone color spice or spices with color pigment Paprika Red or Turmeric Golden Mustard Yellow, Sage Green
|
|
