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Post by underpressure on Mar 11, 2023 0:46:09 GMT 1
An old memory is not going to make you crack the recipe at all. Those people from TCK also tasted the O.R from old days and look at that horrible recipe they came up with. Vanilla l0l, sarawak white pepper dominant l0l, no garlic l0l. If i was able to taste the O.R from the 60's-70's today right now, i could crack it just from smelling and analyzing the chicken in 1 week EASILY. But a memory of me eating it 30 or 40 years ago? no way. You could think you cracked it, and then if you were to go back and actually try that old chicken you'd see it tastes much different to how you think you remember it. And yet the earliest i tasted the O.R is back in 2001, and yet i am the one who made that massive discovery which absolutely confirms a spice and then also gives you clues and an idea of what style his recipe is. And if i were to mention that spice now most of the OG's would disagree and say i'm wrong, yet i've got 100% evidence. Also, many of these OG's who tasted the recipe back in old days should all be in agreement with each other and have the same recipes etc but they don't, so you cannot rely on an old memory. I still can't believe after all the effort the people at TCK put in, they close the website down and give themselves a pat on the back over that TC34D recipe? 🤣 literal delusion. Agreed. I heard a neurologist say, “When you recall a memory, you don’t recall the original experience (in this case, taste). What you’re remembering are all the things from the last time you thought of that experience. Over time it becomes more and more spotty and your brain fills in the rest to make a complete picture in your head.” (Paraphrasing) Do that for 50-60years and imagine what you believed as a young adult and what you “know” now.
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Post by Silver on Mar 11, 2023 0:55:39 GMT 1
I seriously doubt that my taste buds are as good now as when I was 4 years old in 1959. And a couple 'presumed' rounds of Covid-19 didn't help on that score.
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Post by deepfriednew101 on Mar 11, 2023 1:31:10 GMT 1
I guess I'm from a Different Class of memory.
My recollection is crystal clear and vivid as it was back then and My time is even shown in the old photos which showed rose red chicken with flecks and greasy fingers with more Napkins stuck to the Fingers then Napkins that a Donair Shop owns and Never hands out. (People who eat Donairs know what I'm saying)
The Chicken and Gravy were A flavor Punch not a lack luster Flour Nothing
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Post by deepfriednew101 on Mar 11, 2023 1:34:00 GMT 1
I just got sent a recipe to try from a Third Part who said Try this recipe ?
Without mixing it I said WHERE is the Flavor going to come from its way Off between Flour Spice and Salt ?
there are things you Know as you say from memory or recall and others from the Guess and Gosh I think we remember
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Post by Silver on Mar 11, 2023 1:41:42 GMT 1
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Post by deepfriednew101 on Mar 11, 2023 5:58:22 GMT 1
Yes Silver that's a Very Good Site and recipe would work it's a Great Food item and we sell TONS of Donair Pizza
Edmonton has More Donair shops then Most Cities Eastern Canada Started the Donair with Halifax Donairs and it seems like ALL the Locations are cheap Cheap cheap will NOT give Napkins LMAO.
If you youtube DonairNation Edmonton A group of Men involved in the Edmonton Oiler Hockey Scene who are Donair NUTS reviewed Donair locations and the Food with the Biggest complaint being NO Napkins or limited Napkins LOL LOL LOL measier then KFC chicken Oil when the Donair sauce runs out.
The other Craze In Edmonton Alberta is the Smootie Scene Booster Juice Smootie Not a mess to Drink BUT Major Hit Smootie's also a Canadian Franchise who is world wide.
Canadian Food History with Maple Syrup.
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flg
Souschef
Posts: 1,578
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Post by flg on Mar 11, 2023 15:57:23 GMT 1
I traveled out to Nova Scotia a couple years back. Stopped at an amazing mom and pop Donair Shop. At another one I tried "Newfie Poutine". Wow it was tasty. Also made a trip to Prince Edward Island.
I'd rank the seafood:
New Brunswick Prince Edward Island Nova Scotia
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Post by Silver on Mar 11, 2023 17:11:54 GMT 1
I traveled out to Nova Scotia a couple years back. Stopped at an amazing mom and pop Donair Shop. At another one I tried "Newfie Poutine". Wow it was tasty. Also made a trip to Prince Edward Island. I'd rank the seafood: New Brunswick Prince Edward Island Nova Scotia I like Yero's (Euro's, Gyro's, etc... based upon dialect...). How much flavor difference is there between a 'Gyro' and a Donair? And which is better?
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Post by Silver on Mar 11, 2023 17:23:14 GMT 1
I traveled out to Nova Scotia a couple years back. Stopped at an amazing mom and pop Donair Shop. At another one I tried "Newfie Poutine". Wow it was tasty. Also made a trip to Prince Edward Island. I'd rank the seafood: New Brunswick Prince Edward Island Nova Scotia My wife, my youngest daughter, and I were up that way a few decades back, and we went on a whale observing sailing ship as part of our vacation. Some Canadian's on the ship were talking about how global warming was going to ruin everything, particularly further south in the USA where I live. I think it was the first time I'd ever heard of global warming. I responded that I wasn't worried because when it gets bad enough the USA will move everyone north and take over Canada. Shock and silence! That was the last time the 'quaint USA ribbing section' spoke to us on the trip. I thought I was merely making a quaint joke just as they were doing. But that was when it hit me, that they were not joking, and they were not amused.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,393
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Post by smallgree on Mar 11, 2023 19:15:53 GMT 1
Just cooked livers with the first recipe. Really peppery. My daughter is coming by later to try them, as she is my main guinea pig. Seems like the best livers I've cooked. I took 1 and 3/4 cups pastry flour and added 1/4 cup sorghum flour. The breading stuck well and had crunchy tips on the various breading outcrops (I don't know how to explain it). Good breading, but then again, livers are different. I have legs to cook tonight. The second recipe has more licorice flavor and might be even better, but that will have to come later. I've learned that you can't taste nuances just after you've cooked. Something to do with the nose. I'll have a better grasp of what this recipe does later. I just may post this one, more for the process than the ingredients.
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