smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Nov 3, 2022 18:54:03 GMT 1
My mother used kidney beans in the chili she cooked. She bought frozen blocks of Tulsa's "The Original Chili Bowl" and added the beans. It is the best chili I ever ate, and is what I tried to duplicate, but I hated the beans, and still do. I make Texas style chili without beans. As the child of an Irish woman, I ate my share of fried potatoes, beans, meatloaf, fried chicken, chicken and homemade noodles, beef roast and veggies and salmon patties on Fridays. And all of the bread, cookies and donuts I could eat.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 14, 2022 19:45:50 GMT 1
I got one of those wild hairs last night and wrote down a half a dozen experimental recipes. Certain elements used in cuisines around the World are what particularly makes those cuisines stand out, as in ginger in the east, cumin and Mexican oregano in Latin areas, sage for poultry in the English world, and oregano and basil for Mediterranean regions. CHS's daughter said the taste was "Universal". Claudia's worker said to think in "multiples". Did that mean "like" ingredients? Say......
20% - Umami - MSG
40% - Peppercorns - (20%) - Black pepper
(20%) - White pepper
20% - Eastern - (13%) - Ginger
(3%) - Turmeric
(2%) - Mustard
20% - Herbs and spices
(10%) - herbs =
(5%) - Good Seasons (has garlic) (99x used sage to replace this. Garlic was moved as an extra)
(3%) - Mexican oregano
(2%) - Parsley
(10%) - Spices =
(4%) - Coriander
(2%) - Allspice
(2%) - Cumin
(2%) - Clove
I have various versions of this.
Vials:
A - Coriander
B - Oregano
C - Clove
D - Good Seasons
E - Allspice
F - Mustard
G - Ginger
H - Cumin
I - Parsley
J - Crushed turmeric
K - Pepper
Or, new age ...........
MSG - 1 tsp
Black pepper - 1 tsp
White pepper - 1 tsp
6 herbs =
Ginger - 1 tsp
Oregano - 1/2 tsp
Sage - 1/2 tsp
Marjoram - 1/3 tsp
Parsley - 1/3 tsp
Savory - 1/3 tsp
Spices =
Coriander - 1/2 tsp
Allspice - 1/4 tsp
Clove - 1/4 tsp
Cumin - 1/4 tsp
Salt (added) - 1/2 tsp
Garlic (added) - 1/4 tsp
I mixed this up and used it to make Irish stew. Real good! Approx. 7 1/2 tsp seasoning, with 1/2 tsp salt (approx 3g). 8 tsp total. If breading chicken, I would use 10g of this mix with 15g of salt for 100g flour. I quit making large batches of breading. I would still brine the chicken with some salt included.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 16, 2022 2:14:16 GMT 1
I cooked livers with that "spoon" recipe. I mixed 10g of this with 15g of salt in 100g of flour. Egg and milk wash. After removing from oil (FryDaddy) I shook some salt and pepper (two parts salt to one part black pepper) from a salt shaker over the livers. I wrapped the livers in foil until they softened. KFC.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 16, 2022 22:12:33 GMT 1
Multiples: Just a theory. Use the ingredients that float your boat:
My chili recipe appears to have boosted "notes" due to how I mix it. I mix the elements in groups. I don't just throw stuff in. Multiples means to me that things are blended together. I also wonder if it was actually necessary to use two different companies to mix the OR. Supposedly it was to help keep the recipe secret, but in reality, it is just as easy to discover the method of operations at two companies as it would be at one. It has to be in the method. And as for MSG (umami), it is a flavor enhancer. What flavor did CHS and KFC want to enhance. You wouldn't just throw it in willy-nilly. If you want to get that KFC legendary spirit, mix the left column with your left hand, and the right column with your right hand.
Mix the parts on the left and those on the right, separate. First blend the msg in with the peppers before adding the other elements (meld). Then blend those.
(given) Salt - 2 TBS
01) Black pepper - 2 tsp (07) White pepper - 2 tsp
02) MSG ---------- 1 tsp 2 MSG ----------- 1 tsp
03) Allspice ------- 1/2 tsp (08) Ginger --------- 1 tsp
04) Coriander ----- 1/2 tsp (09) Turmeric ------- 1/2 tsp
05) Clove --------- 1/2 tsp (10) Mustard -------- 1/2 tsp
06) Cumin -------- 1/2 tsp (11) Good Seasons - 1 tsp
Blend, and meld together the black pepper and msg and allspice;
Blend the coriander, clove and cumin together. Add to melded pepper blend;
Blend, and meld together white pepper and msg;
Blend ginger, turmeric and mustard together;
Blend the ginger mix and Good Seasons with the melded pepper blend.
Mix all together for recipe.
If you count pepper as one, then salt would count as the 11th ingredient. Just a matter of semantics, as it always was.
Add salt and other ingredients to 2 cups of flour.
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Post by deepfriednew101 on Nov 17, 2022 16:21:14 GMT 1
I will give the same opinion as I have posted on the treads multiple times
I have stated that the 2 Mixes of spices that CHS used were for Specific reasons. He had two different suppliers for reasons.
1) He could NOT source ALL the spices from 1 supplier Many spice suppliers had excusive arrangement for certain Spices so they were only available from those companies.
2) The Pepper Black & White, and other heavy Oil Herbs or Spices would absorb the Flavor profile of the finer items which had less Oils and then loose the Flavor and benefit of secondary spices / The more Robust Peppers and Heavy Oil contributor spices herbs were Placed into the ONE bag first Bottom of the Bag - then the second portion was over-layed on the spice and herb peppers and it WAS NOT MIXED.
Remember in the 1940 The Spices and Herbs were NOT High speed Blended they were Cold Cut and Rubbed to size NOT Coffee grinder high speed Chopped - if you use a High speed Grinder Pulse chop the spices.
Salt and Pepper were NOT considered at the 11 CHS Always said he originally started with Flour Salt, Pepper then added 11 Spices and Herbs when he gave Mission speeches
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 17, 2022 18:13:38 GMT 1
He said a lot of things. I am going for taste, only. What I am doing is not duplicating the two sources of ingredients CHS sought, but a way to maximize the flavors I'm looking for. Kind of like finely adjusting a radio tuner. I don't care how CHS tied up his pants. I am digging at my memory and trying to remember what I tasted in the 1950s. My ginger is old and weak. I can't find white peppercorns and I don't shop on the net. Shelved items are old and weak. Bulk purchases are difficult because of the pandemic paranoia. I am doing what "all" agree that CHS did; improvise and adjust depending upon the situation and the necessities. My most important experiment begins today with a whole cut up chicken. I guess I should just give up and quit because the riddle has been solved and is being held for ransom. Party on Wayne; party on Garth.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Nov 17, 2022 18:29:16 GMT 1
He said a lot of things. I am going for taste, only. What I am doing is not duplicating the two sources of ingredients CHS sought, but a way to maximize the flavors I'm looking for. Kind of like finely adjusting a radio tuner. I don't care how CHS tied up his pants. I am digging at my memory and trying to remember what I tasted in the 1950s. My ginger is old and weak. I can't find white peppercorns and I don't shop on the net. Shelved items are old and weak. Bulk purchases are difficult because of the pandemic paranoia. I am doing what "all" agree that CHS did; improvise and adjust depending upon the situation and the necessities. My most important experiment begins today with a whole cut up chicken. I guess I should just give up and quit because the riddle has been solved and is being held for ransom. Party on Wayne; party on Garth. An option is to call up Marion Kay and ask them to ship you some whole white peppercorns. They answer the phone, and the white pepper is good quality. It is not internet shopping. 812 358 3000 $6 for 3.25 oz, plus shipping. I have found it usually worth buying a few other spices to amortize the shipping. They have larger volumes if needed, from the chef’s list. |
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Nov 17, 2022 22:22:32 GMT 1
Shipping charges from Marion Kay are ridiculously high for shipping into Canada, and that was 3 yrs ago!! I refused to pay it!
I now buy McCormicks or Club House brand off Amazon. They are (supposedly) high quality too.
As for Jamaican Ginger, I've tried to source it from E-bay and other online sources to no avail.
cfc
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Post by deepfriednew101 on Nov 17, 2022 23:26:01 GMT 1
Marion Kay is Crazy Shipping Fees I agree.
Look at Marshall Creek Spices Amazon, Ship to Canada they have Great Spices NOT cheap either, but Quality items.
Costco Had it for a short period also BUT hit or miss NOW.
In Canada the Asian Stores T&T and other, Do have Jamaican Spice in some places
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Nov 18, 2022 18:19:10 GMT 1
The point is that I don't buy anything I can't see, touch and/or smell. Bulk distributors that let you pour your own amounts is what I seek. That means no mailing. Blame my Irish mother.
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