smallgree
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Post by smallgree on Apr 25, 2023 20:18:30 GMT 1
That could be a problem then, if you don't understand comparative analogies.
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smallgree
Chef
Here is a vial recipe:
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Post by smallgree on Apr 27, 2023 0:06:11 GMT 1
20 - herbs - x6 (1,2,3,4,5,6). [10 - spices - Pastry spice (7) [13?] catsup spice (8) BQ spice (9) 57 - White pepper (10) Black pepper (11)
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smallgree
Chef
Here is a vial recipe:
Posts: 1,393
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Post by smallgree on May 6, 2023 4:51:08 GMT 1
I have things cleaned up here best I can. That fallen tree was huge and caused considerable damage. I am now brining chicken with my new mix, and will use the CrockPot tomorrow to finish cooking it. Floured and flash fried, of course. The crockpot brings out the flavors best, but it is not KFC compliant. I'm only looking for flavor.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,393
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Post by smallgree on May 8, 2023 21:14:47 GMT 1
Made great progress. Will report later. I'll start by posting another guess at the vials. Wouldn't it be funny if it actually contained the OR ingredients and everyone blew it off? I believe this may have happened to other "revelations" in the past that ended up in the garbage. I shredded some drumsticks I cooked the other day, and the flavor is still explosive. Really good Crock Pot chicken.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,393
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Post by smallgree on May 10, 2023 3:22:49 GMT 1
CHS's family: "There weren't many herbs in the recipe", could be the biggest lie and misdirection of all time, and it is still misleading people. How many times has someone posted "it hints at the note, or it has a weak note, or you can detect the note"? Could it be that the note is weak because most of what creates the note is used in inadequate amounts? Makes you wonder about CHS leading that lady to Good Seasons Italian Seasoning mix. He said something to the effect that just about everything you need is in it.
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Deleted
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Post by Deleted on May 10, 2023 10:44:38 GMT 1
The idea that spices are prevalent in the OR is quite common. This has always baffled me. If you look at commercial Poultry Seasonings for e.g., the exact opposite is the case. In any other cooking context, you would use spices in moderation, not herbs, as they are much more potent.
But on the forums people believe 0.075 too much of Thyme will ruin their recipe...
Anyway, 'spicy' topic. Many will disagree with me I guess. I can only recommend to look into a Poultry Seasoning based recipe formulation. Which could be what CHS started with. I don't believe he turned the ingredient order upside down.
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Post by deepfriednew101 on May 10, 2023 13:25:15 GMT 1
If People who ate the Original Chicken would describe the Chicken visual appearance
From experience the Original Chicken had visual Herbs noticeable in the cooked chicken.
more a rubbed style Herbs not a powdered Herb
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Post by Silver on May 10, 2023 13:26:44 GMT 1
If People who ate the Original Chicken would describe the Chicken visual appearance From experience the Original Chicken had visual Herbs noticeable in the cooked chicken. more a rubbed style Herbs not a powdered Herb I don't remember that. All I remember is the black specs.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,393
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Post by smallgree on May 10, 2023 17:13:48 GMT 1
Around 1961, or 1962, I held a KFC drumstick up in the light to inspect the breading. It was like a speckled trout with many colors, or specks of seasoning. It was quite rich, and did not have a pronounced black pepper essence. During the 1970s the chicken became more peppery and salty. Both were good, but I remember the first chicken very well. I don't recall it having a light color, nor was it "soft". It wasn't crunchy, but it was firm and the breading did not pull away from the chicken. The flavor went all the way to the bone, and the meat was slightly dark colored. The ends of the bones were soft and could be easily chewed away. Each speck of floured breading was flavor packed with herbs and spices.
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Post by deepfriednew101 on May 10, 2023 17:31:48 GMT 1
You almost have one of the better descriptions of Original 1960's chicken
I can add it was a Definite Rose Red color and flecked Herbs (rubbed Herbs)
The inner was more Red Smoked ring around the Bone We had Tons of chicken being returned as uncooked and It was mandatory to Termo check chicken cook internal temp as Health Canada and Provincial Both Had Tons of complaints Re un cooked chicken being served. It was from the Brine the chicken had a Bone red smoke ring.
They changed the Brine from Producers with other Items to offset the Bone Red visual
In the 1970's the Rubbed Herbs were changed to more Ground THIS ALSO HAPPEN BECAUSE THE STONE MILLS were replaced with Mechanical pulverized spices MAJOR processing change and consistency of Herbs and spices
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