Smallgree's musings

smallgree
Chef

Here is a vial recipe:

Posts: 1,417

Smallgree's musings Jul 15, 2024 21:46:56 GMT 1

Quote

Post by smallgree on Jul 15, 2024 21:46:56 GMT 1

C O R R E C T E D:

Ingredient: 'F-16':/ 'F&G-26++':/ '11 Hs&Ss':/ 'Vials':/ '16/17 Ingredients':
________________________________________________________________________

MSG ------------ 5.25g ---/-- 4.0g ----/-- **8.8g (+6g salt) /--- 3.3g--------/-- **7.5g+ 1.25g salt
White pepper -- 5.0g ----/--- 7.2g ----/-- 9.7g--------------/------ 2.4g(x2) -/--- 5.0g
Lemon pepper - *7.25g ----/------------/---------------------/----------------/----
Lemon zest ---------------/--- 1.5g ---/---------------------/-----------------/------
Black pepper -------------/--- 6.9g ---/--- 9.6g-------------/------- 2.3g(x2) -/---- 4.25g
Ginger ---------- 3.25g ---/-- 5.5g ----/-- 4.3g-------------/------- 2.125g---/----- 3.25g
Sage ------------- 1.0g ---/--- 1.0g --/---- 1.34g-----------/------------------/------
Onion ---------------------/------------/--------------------/--------- ,9g-----/-------- .5g
Italian ----------- -------/-----------/---------------------/----------- .9g---/---------- 1.25g
Basil ------------- .25g --/---- .7g --/---------------------/-----------------/---------
Oregano --------- .25g ---/--- .6g ----/--- 1.34g------------/-----------------/------
Thyme ----------- .25g ----/-- .7g -----/--------------------/-----------------/------
Tarragon sugar -- .25g ----/------------/--------------------/-----------------/------
Tarragon ------------------/--- 1.0g ---/--------------------/-------- .3g-----/------- .5g
Rosemary ------------------/------------/--- 1.34g-----------/-----------------/------
Bay leaf ------------------/------------/--------------------/--------- .3g----/--------- .5g
Tomato --------------------/------------/--------------------/-------- .85g----/------- .5g/1.0g
Cayenne -------- .125g ----/------------/--------------------/-----------------/------
Paprika --------------------/---- 4.0g -/----- 1.34g---------/-----------------/------- .5g/1.0g
Mustard -------------------/---- 2.0g --/--------------------/-----------------/------- .5gI
Coriander ------ 1.0g -----/--- 1.3g ---/--- .825g-----------/------ .425g-----/----- .5g
Garlic ----------- .125g --/---- 1.3g -/----- 1.34g----------/------- .8g------/------- 1.25g
Allspice -------- .375g ---/---- 2.5g --/---- .825g----------/------- .25g-----/------ .5g
Nutmeg -------- .375g -----/------------/--- .825g-----------/----------------/------
Celery --------------------/----- 1.0g -/----- .825g---------/------ .55g------/----- .5g
Clove ----------- .25g ----/------------/--------------------/--------- .26g---/-------
Cardamom ------------------/------------/-------------------/------- .24g-----/----- .5g

*Black pepper-dried lemon zest-salt, (5g-2g-.25g)
** Separate and grind proportionally into 1) herbs, 2) spices, and 3) peppers and vegetables.

Seasoning - What ever floats your boat. I've cooked a thousand times. If you wish to cook these recipes (doubtful), then figure it out.
Salt - Basically I like 24g to 36g salt for 200g to 300g soft pastry flour.
Wash - One egg for one cup of milk as wash. I like to add cornstarch and brown sugar to wash. Actually I like to brine my chicken in salt and black pepper, then drain the liquid and add some dried skim milk powder and cornstarch to the chicken and massage it into a paste. You can also take sour cream and massage the chicken just before breading. You name it, I've done it. (seems like I'm retiring for good doesn't it).
Cooking - You have to know your own kitchen. Any chef knows that, but cook as low as possible after slightly browning. My skin and breading sticks.
Oil - Because of Bidenomics (oh Lord, politics!!!), I've been cooking with cheaper corn oil. It is still better than that nasty soybean oil that most people, and restaurants, cook with. The chicken we buy is so tasteless, expensive oil just doesn't cut the mustard.

I have one more recipe I'm sitting on. Years of experimenting have led to this particular recipe. Years of my work are expressed in these recipes. I find it comical that after years of kicking around Sexton Poultry Seasoning (and Bell's), that it is now Godsent.

Godspeed.

Last Edit: Jul 15, 2024 21:48:09 GMT 1 by smallgree

smallgree Chef Here is a vial recipe: Posts: 1,417	Smallgree's musings Jul 19, 2024 17:22:37 GMT 1 Silver likes this Quote Select Post Deselect Post Link to Post Back to Top Post by smallgree on Jul 19, 2024 17:22:37 GMT 1 Straining the pepper tincture today. Must be careful and not strain straight from the freezer, as the oleoresins stick to the ice cold jar. Then the alcohol must evaporate leaving the "carrier" to dry.

smallgree
Chef

Here is a vial recipe:

Posts: 1,417

Smallgree's musings Jul 20, 2024 3:39:58 GMT 1

Quote

Post by smallgree on Jul 20, 2024 3:39:58 GMT 1

This process is really a mess. I'm going to have to come up with a cleaner system. The oleoresins stick everywhere. I did 100g of both peppers, and it has the consistency of paint. But it is hot and tasty. I may bind the pepper in cheese cloth next time, but that makes it tough to agitate the mix. I'll work on it. Cannabis doesn't turn into paint. I have most in alcohol evaporating, and some of the paste, drying out in water.

smallgree Chef Here is a vial recipe: Posts: 1,417	Smallgree's musings Jul 22, 2024 3:30:30 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by smallgree on Jul 22, 2024 3:30:30 GMT 1 Does this look like Vial "J"? i.imgur.com/4DG1vvq.jpeg

deepfriednew101 Headchef Posts: 4,308	Smallgree's musings Jul 22, 2024 14:11:02 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by deepfriednew101 on Jul 22, 2024 14:11:02 GMT 1 It looks like Celery Seed Similar to Vial J My Only comment is Celery is a Vegetable There are NO Vegetables in the 11 Spices and Herbs Vegetables are part of the Recipe BUT NOT part of the 11 Spices and Herbs

smallgree Chef Here is a vial recipe: Posts: 1,417	Smallgree's musings Jul 22, 2024 17:43:46 GMT 1 Quote Select Post Deselect Post Link to Post Back to Top Post by smallgree on Jul 22, 2024 17:43:46 GMT 1 If you don't know what the vials contain, then you don't know what the vials don't contain. We are discussing the vials, not the OR. Whether the vials contain the OR or not is a matter of debate.
	Last Edit: Jul 22, 2024 17:45:13 GMT 1 by smallgree

smallgree
Chef

Here is a vial recipe:

Posts: 1,417

Smallgree's musings Jul 23, 2024 5:22:36 GMT 1

Quote

Post by smallgree on Jul 23, 2024 5:22:36 GMT 1

Amid this silence, and all of the experimenting I've been doing, I have a supposition to discuss. I sit around often and taste the base aromatic ingredients that go into my chili seasoning, which was a life long quest that was finalized after joining these KFC forums, which gave me the insight to create the blend I use now.

I tried so many herbs and spices that I had never thought of before. I did so without knowing much about KfC history, which I learned as time went on. I was looking for that mouth explosion, which my chili gives you. I drudged on until I hit the right combination. I relied on no common KFC knowledge, just the taste of the herb and spice combinations.

I had never paid much attention to all the points of contention that destroyed TCK, and soon all of these later forums. What was it all about? I still wonder.

What if, all of these points were all cleverly disguised pieces of misinformation. The mention of ginger in that book; Sexton's Poultry Seasoning; CHS's mom liked sage and savory for chicken; Later marketed 99X; Ledington's; Jamanese KFC; Jamaican KFC; Canadian leaks; Grace's; Lee's; More salt or less salt; Sugar or no sugar; 6 Herbs and 5 Spice Girls; Family member leaks; Glen's videos (a one time agent for KFC); Two spice companies; Pepperall; 11 Vials; 11 spices and herbs; Brining or no brining; Eugenol and licorice; Multiple changing recipes; Margaret and Claudia; etc. (if I missed anything).

There are so few old timers left that maybe we'll never know. Most of the tastes from these recipes we float around are widely accepted as legit, or close to it. But I don't feel the excitement others do, because I am an old timer. I'm not an old timer who goes along with the opinions of the younger folks to feel important or accepted. I've tasted few recipes that exploded in the mouth as KFC used to.

Then I stick my finger back into my chili seasoning again, and the flavor explodes in my mouth. Maybe all or most of it is false. Man is a devious creature.

deepfriednew101
Headchef

Posts: 4,308

Smallgree's musings Jul 23, 2024 14:27:13 GMT 1

Quote

Post by deepfriednew101 on Jul 23, 2024 14:27:13 GMT 1

The Question about the Vials been the OR recipe has been questioned for a Life time since they were made and Photo by Brian B.

The Vials were NOT made BY C.H.S. they were commemorative set made after His death.

Chili Seasoning has some of the Greatest Flavors in a premixed seasoning So your Blend would be Amazing.

The Key to a great Seasoning is the amount of Each Spice or Herb to compliment the Item being seasoned.

Use Your Chili seasoning willie to make a Gravy ?

A Gravy will accent the Spices and Herbs more than other cooking vessel.

smallgree
Chef

Here is a vial recipe:

Posts: 1,417

Smallgree's musings Jul 23, 2024 20:12:26 GMT 1

Quote

Post by smallgree on Jul 23, 2024 20:12:26 GMT 1

Here's a hint. Chili is mostly chili peppers with flavorings added. Replace those chili peppers with black and white pepper, and use those flavorings. I see an easy path ahead, but realistically, these forums (this one and Ken's) are dead. Most are going to take Sexton's and add it to some pepper and licorice and call it quits. My last post is my statement of philosophy and will probably be my last period. Grace's does not make the chicken I ate in 1959. I have made chicken based on Sextons, and if you read my posts, way back, I always thought it made good chicken, but tasted like sausage. This is not what I remember.

BTW. I figured out how to get the color and texture of the old pressure fried KFC by brining with toasted black pepper and toasted kosher salt. It takes a combination of dry and wet brining, but since Grace's doesn't proscribe brining, nobody will really give a sh-t.

deepfriednew101
Headchef

Posts: 4,308

Smallgree's musings Jul 24, 2024 14:22:44 GMT 1

Quote

Post by deepfriednew101 on Jul 24, 2024 14:22:44 GMT 1

Any One who Does NOT Brine will not get the Flavor from bone to coating and it also give the extra moisture in all meat/

Keep this in Mind

in the 1950's when C.H.S. drove to many locations to try and get New Franchises many locations Did NOT have chicken on the menu and he hauled it in His Car The chicken was all in Brine as it was the ONLY way to preserve FRESH chicken back in the 1950's ?

The Chicken supplied in Canada 2024 is processed to KFC standard and shipped BOTH Fresh and Frozen it is shipped in Vacuum sealed Bags and the Chicken has a Amount of Brine in the Bags

Current Time and Date

Post by smallgree on Jul 15, 2024 21:46:56 GMT 1

Post by smallgree on Jul 19, 2024 17:22:37 GMT 1

Post by smallgree on Jul 20, 2024 3:39:58 GMT 1

Post by smallgree on Jul 22, 2024 3:30:30 GMT 1

Post by deepfriednew101 on Jul 22, 2024 14:11:02 GMT 1

Post by smallgree on Jul 22, 2024 17:43:46 GMT 1

Post by smallgree on Jul 23, 2024 5:22:36 GMT 1

Post by deepfriednew101 on Jul 23, 2024 14:27:13 GMT 1

Post by smallgree on Jul 23, 2024 20:12:26 GMT 1

Post by deepfriednew101 on Jul 24, 2024 14:22:44 GMT 1