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Post by deepfriednew101 on Mar 12, 2022 17:36:00 GMT 1
Everyone has read and read and read
CHS words from an interview in the 70's ,
CHS where he stated his chicken is made up from" CERTAIN DRESSING SPICES AND CERTAIN SAUSAGE SPICES ".
I have Three IMPORTANT QUESTIONS FOR EVERYONE ?
1) What's your definition of Dressing ?
2) What was CHS Ingredients he was commenting about in Reference to Dressing ?
3) Do you think CHS Knew the Difference between Dressing and Stuffing ?
Please reply to the Questions and Reply?
I have intentionally NOT posted comments and or directives of the above questions as NOT to create a Bias or otherwise.
Please ANSWER your Own ANSWER YES you can also make the references of why you think what you think
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Post by deepfriednew101 on Mar 12, 2022 17:43:52 GMT 1
Exact Words from Interview
Colonel: "...I knew something about food an' how to handle it; that's where I got my idea of... I know'd to take certain seasonings for sausage, certain seasonings for dressings, and you could take combinations of some of those items an' get another good seasoning... so, that's where I developed my chicken recipe..."
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 18:21:27 GMT 1
According to most dictionaries, stuffing is defined as “a mixture used to stuff another food, traditionally poultry, before cooking.” Whereas dressing is cooked in a pan outside of the turkey cavity.
Via good ole google
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 18:30:35 GMT 1
From an old spice book:
Poultry Dressings may contain
Allspice
Cloves
Ginger
Mace
Marjoram -*
Nutmeg
White Pepper
Sage
Savory -*
Thyme -*
Sausage Seasoning - And there will be many more depending on variety. But may contain
Allspice
Cloves
Ginger
Mace
Nutmeg
White Pepper
Paprika -*
Sage
Salt -*
I highlighted the differences in ingredients. If you think of salt as an external item. Guess what the some of them adds to?
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flg
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Posts: 1,578
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Post by flg on Mar 12, 2022 18:33:44 GMT 1
You can see that coriander would be OK to fill the spot of Mace
Makes a combination of:
Allspice
Cloves
Ginger
Coriander - sub for mace
Marjoram
Nutmeg
White Pepper
Sage
Savory
Thyme Paprika
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 12, 2022 18:40:49 GMT 1
Qualify Coriander if you maintain nutmeg and black pepper in your recipe
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flg
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Posts: 1,578
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Post by flg on Mar 12, 2022 19:05:57 GMT 1
And for Vial lovers. If one of those is a blend like sage and savory or sage and thyme etc (aka form of poultry seasoning). When you include black pepper they all fit in the vials. I don't think it's hard to imagine a couple blends in them. I did favor the paprika/cayenne blend as well.
I have cooked with nutmeg in the kitchen sink and it had been my best. From the spice handbook it's common for all 3 to be the same weight percentage. If I used 0.2g for each of Allspice, Clove and Nutmeg totaling 0.6g. If I was made to change my recipe and drop ingredients via a court ruling. I may be tempted to use 0.6g Allspice. Which for my current recipes puts it in the exact spot Karl told Glen.
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Post by deepfriednew101 on Mar 12, 2022 19:48:22 GMT 1
Yes there is defining aspects Like you have shown.
The One key aspect that is over looked in many Recipe Books is the Term Dressing as applied to
Dressing for Salads The majority of recipe Books ALL have Chapters on SALAD DRESSING. and ONE OR two recipes on STUFFING either Bread Corn or Oyster Stuffing were listed and usually only 2 or 3 in a Book. BUT PAGES PAGES on Dressing for Salads.
EVERY ONE IS assuming and presuming that Dressing is defined as a Bread Stuffing in CHS world. WHEN in FACT principle and terms CHS had defined Dressing as the item added to SALADS NOT STUFFING.
ALL CHS instruction for Salad items reference Dressing and specific Dressing Mixes. As a Example Kraft French Dressing. NOT Kraft French Stuffing.
CHS has a menu before selling to Brown and Massey which included Stuffing but vary rare. He promoted his side dishes differently and especially the Dressing they were seasoned with.
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Post by Silver on Mar 12, 2022 19:49:17 GMT 1
According to most dictionaries, stuffing is defined as “a mixture used to stuff another food, traditionally poultry, before cooking.” Whereas dressing is cooked in a pan outside of the turkey cavity. Via good ole google Yep, if it goes into the Turkey, it's stuffing. If it's cooked separately, it's dressing. |
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Post by Silver on Mar 12, 2022 19:51:56 GMT 1
And for Vial lovers. If one of those is a blend like sage and savory or sage and thyme etc (aka form of poultry seasoning). When you include black pepper they all fit in the vials. I don't think it's hard to imagine a couple blends in them. I did favor the paprika/cayenne blend as well. I have cooked with nutmeg in the kitchen sink and it had been my best. From the spice handbook it's common for all 3 to be the same weight percentage. If I used 0.2g for each of Allspice, Clove and Nutmeg totaling 0.6g. If I was made to change my recipe and drop ingredients via a court ruling. I may be tempted to use 0.6g Allspice. Which for my current recipes puts it in the exact spot Karl told Glen. If you add 0.60 grams of Allspice, you may want to consider foregoing an addition of Nutmeg. 0.60 - 0.65 grams of Allspice seems to be where I'm gravitating 'back' to. |
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