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Post by Silver on Jan 27, 2024 0:40:45 GMT 1
Might I be permitted to speculate that the earliest 26 ounce seasoning mix 'bags' did not contain any more (or less) than 4 weight ounces of Salt. Such that 3.75 Lbs. + 4 ounces = 4 Lbs. even
Edit: On the scaled down basis of building recipes upon a base of 200 grams of flour, that would put the seasoning mix at 2 grams of Salt and 11 grams of everything else.
Edit #2: 3.75 Lbs of Salt would require 0.375 Lbs. (6 ounces) of MSG. When scaled to 200 grams of flour this becomes 3 grams.
Edit #3: 11 - 3 = 8 grams reserved for everything that isn't Salt or MSG. So by the time ~5 to 6 grams of combined B&W Pepper gets added there isn't room for much else. Call it 2 or 3 grams for the combined 11 H&S.
Edit #4: At 200 grams of flour 4 Lbs. of Salt scales to precisely 32 grams of Salt.
Edit #5: 2.25 grams of Garlic Salt ~= 2 grams of Salt and 0.25 grams of Garlic Powder. Making Garlic Salt a prime candidate, and leaving 1.75 to 2.75 grams for the 10 remaining H&S ingredients.
Edit #6: Sane or insane?
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Post by Silver on Jan 27, 2024 1:21:59 GMT 1
200 grams Flour 30 grams Salt ---------------------------
3 grams MSG 2.5 grams White Pepper 2.5 grams Black Pepper 2.25 grams Garlic Salt --------------------------- 0.500 grams Tabasco Pepper [1] 0.500 grams Coriander Seed [2] 0.500 grams Ginger [3] 0.375 grams Allspice [4] 0.125 grams Sage [5] 0.125 grams Clove [6] 0.125 grams Mace [7] 0.125 grams Nutmeg [8] 0.125 grams Thyme [9] 0.125 grams Marjoram [10] 0.125 grams Vanilla Bean [11]
Sum = 13 grams below the first dashed line
Sum = 2.75 grams below the second dashed line |
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Post by Silver on Jan 27, 2024 1:26:45 GMT 1
I just mentioned Vanilla Beans to my wife and her response was "That would be your missing sweetness".
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Post by Silver on Jan 27, 2024 1:34:46 GMT 1
Perhaps Tabasco Pepper could be a Hot Hungarian Paprika (to get Paprika in there).
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Post by Silver on Jan 27, 2024 1:38:48 GMT 1
Thoughts?
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Post by Chickenman on Jan 27, 2024 1:49:43 GMT 1
I'm surprised that nobody commented on using 1/2 tsp MSG for 350g of flour. Msg does absolutely nothing at all for the cooking note so idc. And i personally prefer less msg in my chicken. I like how nobody considers my point that if the pepper is weak smelling then it will ruin the entire recipe. I've done more than enough experimenting to observe this fact. I don't think you guys even realize it. The quality of most pepper is simply garbage. You don't even need some fancy Kampot either, you just need to be getting a proper potent batch of pepper the way it is meant to be. Which is hard when most of it is stale garbage. You guys need to learn how to assess the quality of herbs/spices. Nobody else has brought this up? so just tells me you guys don't even realize it, or notice it. Even if you cracked the recipe and tried to sell it, it would 100% fail because the pepper quality is so inconsistent that when they would mix up your recipe, and use a bad batch of pepper nobody would want it. Unless you used extracts. |
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Post by Silver on Jan 27, 2024 1:55:07 GMT 1
Formalized:  |
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Post by Silver on Jan 27, 2024 2:04:18 GMT 1
I just realized that Garlic isn't counted among the H&S. But that's in compliance both with various of the 'bags' and with what deepfriednew101 has been saying (in his round about and confusing way) all along. |
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Post by Silver on Jan 27, 2024 2:06:24 GMT 1
I'm surprised that nobody commented on using 1/2 tsp MSG for 350g of flour. Msg does absolutely nothing at all for the cooking note so idc. And i personally prefer less msg in my chicken. I like how nobody considers my point that if the pepper is weak smelling then it will ruin the entire recipe. I've done more than enough experimenting to observe this fact. I don't think you guys even realize it. The quality of most pepper is simply garbage. You don't even need some fancy Kampot either, you just need to be getting a proper potent batch of pepper the way it is meant to be. Which is hard when most of it is stale garbage. You guys need to learn how to assess the quality of herbs/spices. Nobody else has brought this up? so just tells me you guys don't even realize it, or notice it. Even if you cracked the recipe and tried to sell it, it would 100% fail because the pepper quality is so inconsistent that when they would mix up your recipe, and use a bad batch of pepper nobody would want it. Unless you used extracts. If pepper is boosted other items sitting below it must be diminished. But I've cut things to the quick already. |
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Post by Silver on Jan 27, 2024 10:15:11 GMT 1
Since heat decomposes Ginger into Shogaol (a pepper-like substance) and Zingerone (which, per Wikipedia, is also called vanillylacetone) and my just proposed recipe contains vanilla bean (as seen in the Egyptian recipe) and hot Hungarian Paprika, it may be possible when adding these two to drop out the Ginger component. Ken and Dustin have recently concluded that Ginger isn't needed whereby to evolve the note. This would permit an alternative recipe as follows:  |
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