Post by Chickenman on Jul 19, 2022 2:18:52 GMT 1
My newest and greatest recipe so far is this
1.Kampot pepper (White and black) 3tsp white 1tsp black
2.Garlic powder 1 tsp (upped from 1/2 tsp)
3.Ginger 1 tsp (upped from 1/2 tsp)
4.Cayenne pepper 1/2 tsp
5.Caraway seed 1/4tsp
6.Nutmeg a tad more than 1/8 tsp
7.Cloves a tad more than 1/8 tsp
8.Cinnamon 1/8 tsp (vietnam cassia)
9.Sage 1 tsp
10.Thyme 1/4 tsp
11.Rosemary bit less than 1/4 tsp
12.Bay leaves 1/2 tsp
To about 300g flour. The seasoned flour smelt incredible, smelt stronger than the raw spice mix.
This recipe is so unbelievably close it's not even funny. You wouldn't believe the kentucky like aroma this recipe was emitting. Although it is so unbelievably close, something just didn't feel right, it just feels like only 1 ingredient is missing or i need to tweak the ratios and i will have cracked the recipe. it has been bothering me all day trying to think of what that missing item might be. Cardamom? brown sugar? change cloves to allspice? etc
Thoughts on bay leaves: I am now considering that bay leaves may actually be one of the 11 because what it does to the note is unbelievable, it just takes it that 1 step closer to the real thing. For now, bay leaves is my new 100%er
Thoughts on Cinnamon: In my 4 years of doing this, i have only tried cinnamon 2 times and it was 3 years ago. I concluded that cinnamon was not in the recipe because it just seemed to overpower everything and didn't sit right. I decided to give cinnamon another chance, so i tried ceylon cinnamon which was simply too weak, so i tried the best cinnamon you can get which is the vietnam stuff and i knew straight away just by smelling and tasting it that it'd work and i can tell you that cinnamon absolutely works in the recipe so long as you have the correct type, but i'm still not a 100% sure if it is in the recipe.
Thoughts on fennel/aniseed: I seasoned my steak the other day with some fennel and it gave my steak an amazing flavour. However, the flavour it did give me is not something that i think is part of the OR, so i am no longer including it in my recipes. I assume aniseed would give a similar flavour, so i am also no longer including it either, but maybe it doesn't give the same flavour?
Thoughts on modern OR: When I eat modern OR, one of the most noticeable things i can detect is a singular chive flavour that to me tastes exactly like chives. This is why i upped my garlic from 1/2tsp to 1 teaspoon because i wanted to see if it would give me the same chive flavour but it didn't. So there's only two ways i can think of to replicate it and that is to either add chives to my recipe, or use a more coarse garlic to replicate that singular chive flavour i ALWAYS taste in modern OR.
These are just my own thoughts and maybe it helps someone who is thinking the same way.
1.Kampot pepper (White and black) 3tsp white 1tsp black
2.Garlic powder 1 tsp (upped from 1/2 tsp)
3.Ginger 1 tsp (upped from 1/2 tsp)
4.Cayenne pepper 1/2 tsp
5.Caraway seed 1/4tsp
6.Nutmeg a tad more than 1/8 tsp
7.Cloves a tad more than 1/8 tsp
8.Cinnamon 1/8 tsp (vietnam cassia)
9.Sage 1 tsp
10.Thyme 1/4 tsp
11.Rosemary bit less than 1/4 tsp
12.Bay leaves 1/2 tsp
To about 300g flour. The seasoned flour smelt incredible, smelt stronger than the raw spice mix.
This recipe is so unbelievably close it's not even funny. You wouldn't believe the kentucky like aroma this recipe was emitting. Although it is so unbelievably close, something just didn't feel right, it just feels like only 1 ingredient is missing or i need to tweak the ratios and i will have cracked the recipe. it has been bothering me all day trying to think of what that missing item might be. Cardamom? brown sugar? change cloves to allspice? etc
Thoughts on bay leaves: I am now considering that bay leaves may actually be one of the 11 because what it does to the note is unbelievable, it just takes it that 1 step closer to the real thing. For now, bay leaves is my new 100%er
Thoughts on Cinnamon: In my 4 years of doing this, i have only tried cinnamon 2 times and it was 3 years ago. I concluded that cinnamon was not in the recipe because it just seemed to overpower everything and didn't sit right. I decided to give cinnamon another chance, so i tried ceylon cinnamon which was simply too weak, so i tried the best cinnamon you can get which is the vietnam stuff and i knew straight away just by smelling and tasting it that it'd work and i can tell you that cinnamon absolutely works in the recipe so long as you have the correct type, but i'm still not a 100% sure if it is in the recipe.
Thoughts on fennel/aniseed: I seasoned my steak the other day with some fennel and it gave my steak an amazing flavour. However, the flavour it did give me is not something that i think is part of the OR, so i am no longer including it in my recipes. I assume aniseed would give a similar flavour, so i am also no longer including it either, but maybe it doesn't give the same flavour?
Thoughts on modern OR: When I eat modern OR, one of the most noticeable things i can detect is a singular chive flavour that to me tastes exactly like chives. This is why i upped my garlic from 1/2tsp to 1 teaspoon because i wanted to see if it would give me the same chive flavour but it didn't. So there's only two ways i can think of to replicate it and that is to either add chives to my recipe, or use a more coarse garlic to replicate that singular chive flavour i ALWAYS taste in modern OR.
These are just my own thoughts and maybe it helps someone who is thinking the same way.
