Smallgree's musings

This is recipe 09-25-2022. I've drawn up so many recipes that I've quit numbering them. I just date them. I do a recipe in phases. I don't change this, or change that within the same framework. I use different angles and theories, then adjust them in phases. Then I make decisions about whether I've gone down the wrong road or not. I'm on my final road now. I have three remaining theories. One is the Shelton theory. One is the vials theory. One is the "no one says CHS had the best recipe possible on God's Earth, so I'll make one better" theory. I'm sold on the theory that CHS discovered Aromat and adjusted his recipe to incorporate what it contained, mainly MSG, and umami enhancers. I also am sold on the remark about "multiples" which I discovered after I had already been doing the same when developing my own recipes. The vials were not a reflection of CHS's 11 spices and herbs, but a legal device to avoid conflicts of law and a way to "boost" the 11 "herbs and spices" persona. The vials not being numbered (after all "11" is important, as is "7") is telling. They are alphabetized, and the first two are darker than the others. They are like, and are both herbs. This is also telling. The light colors F and G are next to each other, and are the only like colors labeled in that manner. This means that the discovering of the light ingredients is a marker, as to a treasure. KFC hinted that there were 6 herbs, and the daughter hinted that there weren't many herbs in the recipe. Two views. This I call the 11+11 recipe. 11 H's and Ss, as given to Shelton, and the 11 vial Hs and Ss, which broke down the herb mix, and excluded the knowns such as msg, salt, white pepper, black pepper, and garlic. This is the riddle. I believe that, through his belligerence, CHS insisted that the recipe be given out in code (as he did) and if not done, Pete would have revealed it. CHS gave out hints, as he did to Gloria Pitzer. I've read that Claudia's chicken did not taste like KFC. It is said that it was very good, but only by a few. I have a chronological mind. I can't jump back and forth in time. I don't care what 99X is, or was. I want to know what the heck CHS and Pete did. After all, I only tasted KFC, after Pete was involved.

So here is the recipe, which I have not tried, but after I have, then I have variations waiting in the wings. This is a larger recipe, and I have increased the white and black pepper by one gram each, more than my formula dictates. It is done in multiples, and tastes much like onion, until it has rested awhile. Now it tastes like............chicken. LOL. This does not fit the vials.

Flour - 200g
Salt - 30g
Seasoning - 20g (the extra 2g of pepper to be added to the finished product. If you don't buy the extract angle, leave out the extra pepper.

11 spices and herbs (when I was young, salt was called a spice. An Okie thing I guess). These are kept in separate containers. Those grouped together should be kept together in separate containers, and ground together. I used mortar and pestle, and used a little salt from the salt container to help grind the ingredients. After the grinding, the containers should sit at least an hour, then mixed together to meld overnight. I grind everything except the white pepper (which I could not get from peppercorns due to unavailability). *The ginger powder and coriander are ground together.

The total recipe is 60% salt, and 40% seasoning. The percentages given for the ingredients, other than salt, are for the 40% seasonings, which is 20g for the recipe. Example: 20%x20g=4g.

Salt -------------------------------------- 30g

20% White pepper -------------------------- 5g (4+1)

20% Black pepper -------------------------- 5g (4+1)
--- 10% Allspice -------------------------- 1g

20% *Ginger (& coriander) ----------------- 4g of ginger

13% Msg ----------------------------------- 2.6g
--- 3% Garlic (granulated) ---------------- .6g
--- 2% Onion (dehydrated) ----------------- .4g
--- 2% Celery seed ------------------------ .4g

5% *Coriander ----------------------------- 1g

5% Italian Seasoning (grind to powder) ---- 1g
_________________________________________________________________

20% White pepper
20% Black pepper
20% ginger
20% Umami (13% msg, 3% garlic, 2% onion, 2% celery seed)
20% Herbs and spices (10% allspice, 5% coriander, 5% Italian seasoning)

If you eliminate msg, black pepper, white pepper, salt, and garlic from the vials, then the vials would contain these, according to my recipe. Allspice, ginger, onion, celery seed, coriander, 6 herbs from the Italian Seasoning mix.

The one thing that caught my eye was the MSG listed at 2.6g. Most labeling I have seen MSG gets top billing sans salt combined recipe. Then it moves to the pepper. At minimum I believe MSG = White Pepper in weight. Not that I think this in any way breaks the recipe as posted. And thanks much for sharing.

I like the pepper at that level. My own personal recipe for 200g is 4g White, 3g Black. And I think I need more.

I like the Italian Seasoning call. As my tied for best recipe I used a commercial poultry seasoning mix @ 1.5g and it was fine. I really believe a nice balance herb mix is all that is required in that block. Italian Blend, Herbs de province or poultry seasoning.

Not sure if you have reached that much ginger yet. But that is heroic and I'd like to hear your feedback. I has thinking of trying 2g and that would fall short of what you may have tried. What was the ratio of coriander - Ginger for that 4g?

I want to relay this Information which I have posted MANY TIMES.

CHS was in Canada and lived in Canada for 10 Years Plus, He was involved in the Missions and church plus fund raisers ETC. He attended many many events INCLUDING private functions and FAMILY events often.

In Personal Conversations HE said this MANY MANY MANY times

His Original chicken was ONLY Flour, Salt, Pepper He added the spices and herbs until he reached adding 11 Spices and herbs to his seasoned Flour (Flour, Salt, Pepper)

CHS measure then SALT AND PEPPER with a Tablespoon ALL OTHERS were with a teaspoon.

CHS said he started with the Spices and Herbs the Family liked and he added other from there.

when he spoke about Onion, Garlic, Celery, Parsley it was always in reference to FRESH not spice.

Mint was also a item he spoke about and adding it to his Drink

He complained we in Canada don't use enough seasoning and Canadian food was bland and not enough flavor.

The Vials, as of 09-29-22:

A - Thyme
B - Savory
C - Clove
D - Marjoram
E - Allspice
F - Jamaican ginger
G - Onion
H - Celery
I - Sage
J - Coriander
K - Oregano

Dressing and sausage.