Smallgree's musings

Been down with the flu and am now just getting around. I used to handle these things better before I got old.

Periscope down boys. Sink to the bottom and dont be a spreader.
I've had 4 shots and not had it yet (might not be a good thing in the long run).

(I'm not a Dr., but portray one in this thread).

cfc

I just successfully mixed and exactly replicated "The KFC Original Recipe". That is, the contents contained within my three KFC seasoning bags. I took a cursory look at some of the most recent posts concerning "opinions" of certain substances that "must" be in the KFC recipe. There is little to no proof or evidence that any of these opinions have any verification. I am not excluding myself, by the way.

So for you who have no cognitive memory of the essence of what the original "note" was, this post is for you. For the old folks, as myself, who know the brass ring we are pursuing, just pay attention.

I separated my ingredients (multiples) into various containers. The amounts at this point are not relevant. These containers held these elements: Salt; msg; white peppercorns (I robbed the peppercorn medley for the white peppercorns); ginger; Good Seasons knockoff; curry powder; smoked paprika; SECRET ingredient (save this one for another day).

Once measured out, I used a mortar and pestle to grind the black peppercorns with 1/4 of the msg and 1/4 of the salt. How you do it is up to you. Takes some strength. Set it aside.
Took the white peppercorns, 1/4 of the msg, 1/4 of the salt and repeated. Set aside.

I blended these two containers together and successfully replicated the KFC OR. End of the story. This is what you newbies are trying to replicate. If other flavors are introduced into KFC's process, it is done another way. Take it to the bank. This doesn't mean this is how it was always done. It just means, as for 1998 to the present, this is how it is done now.

Took the Good Seasons, curry, smoked paprika and SECRET ingredient, same salt and msg, and mixed those. Set aside.

I took the ginger and the remaining salt and msg and ground those together. Set aside.

Took the "pepper" salt and msg mix, which is the modern OR, and added to it the other separated mixes, which was the GSs, curry, paprika, SECRET mix. Set this aside.

After letting it sit awhile, I added the ginger mix last. I did this because I always believed that at least some of that Shelton was true. That the last ingredient, the 13%, was the ginger. CHS mentally reserved that revelation last. It is the only specific "separate" ingredient mentioned in the Pearce book, as if it "individually" greatly affected the end product. Thus I believe that ginger is not to be mixed with others when blended with the "sodiums", that is salt and msg. It goes last.

If you take a cursory look at this, you see the multiples. You see the "seasoned salts", garlic salt, onion salt, celery salt, as Claudia's cook pointed out, as an example. You see the importance of the ginger. You see the "Good Seasons" addition. You see the daughter's "not many herbs" statement. If you count the herbs in the Good Seasons, you see at least 6 herbs. You see every aromatic spice you need added to the curry, depending upon your choice. You see the "chili pepper". And when revealed, you will see the conclusion of the clove, allspice, cardamom, cumin, anise, fennel, star anise, ........ whatever debate. And of course you see the salt, msg and peppercorns create what is actually 2/3s of the Original Recipe. All else is process, and oil.

This new mix I just finished a couple of hours ago will be melding for awhile. Whatever the ingredients turn out to be, there is no doubt in my mind, that this is how CHS mixed his up.

When I first joined TCK, I emphasized the importance that the caustic abilities of "sodium" might have upon calculating the construction of the recipe. Much has passed since then, and at the time, with all of KFC's process in my possession, I was not recognized by anyone except the eventual members of BruceB's forum. Most have faded away along with the vanilla hysteria. I ain't no quitter, and I never give up. Truth will always prevail.

I equate life like a fisherman, fishing for his livelihood. The patient fisherman, catches the big fish.

I will post this on all forums of which I belong.

so is the Last items the missing 13% a Guess of Ginger ?

HOW would CHS miss Ginger after having a Lawsuit for Defamation against KFC in 1973 and 1975 where CHS BEAT KFC in court and Settled for millions plus dismissed Lawsuit

There is NO way CHS would have missed the Ginger % in a recipe it was to contentious of a Item with him ?

I agree with YOU the Salt is a Major item for KFC and mixing the Spices in Layers is IMPORTANT

If you Look at Winston S Quote all items Add up to 100% that indicates the volumes were in % NOT Tablespoons or teaspoons Correct.

What needs to be said is This 3 of the Items 20, 13, 10 Make up 43% of the TOTAL MIX and 57% of the rest would or could be fond in 8 Other ingredients Secret or NOT ?

I agree Good Season Have Great Flavor and Adds Huge Flavor.

as FOR the NOTE AROMA that many are chasing HOW DID TODD WILBUR make chicken with NO secret ingredient have a K.F.C Aroma from a FOOD TRUCK ? There are 30 people from the event that indicated that there was a KFC aroma from the TRUCK that day.


AS for the Original Taste of the 1970's KFC. I know that Taste Better then ANYONE and I know how red the inner bone color was on the K.F.C. In Canada KFC was called out on many many occasions for undercooked chicken BY Mothers and investigated in Edmonton 5 times for under cooked chicken ALL times found the chicken to be Fully Cooked BUT contained a red hue around the BONES ?

your Gizzard will be unreal cooked as usually cooked by you

These Questions are for ANYONE to Answer, and interject.