flg
Souschef
Posts: 1,578
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Post by flg on May 14, 2023 21:16:09 GMT 1
So any BS is in, correct. That's what I've been fed. So let’s hear your theory. CHS rolled up and gave him the 1939 version all polished up in grams? He gave him the 1952 version after the 2 handfuls of whatever? Version at time of sale in the event he made small changes along the way? Something else? I mentioned multiple times my theory so it can be what it is
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Post by deepfriednew101 on May 14, 2023 21:31:17 GMT 1
flg You are correct that Metric in Canada was NOT adopted until the era when Elvis P died
BUT metric was used in many medical applications and Other areas in Canada prior to change over.
Prior to the change over Canada had many metric scale to compare shipments that were imported to Canada in the Metric scale and many companies used metric to weigh those items instead of calculating the difference
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flg
Souschef
Posts: 1,578
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Post by flg on May 14, 2023 23:22:04 GMT 1
flg You are correct that Metric in Canada was NOT adopted until the era when Elvis P died BUT metric was used in many medical applications and Other areas in Canada prior to change over. Prior to the change over Canada had many metric scale to compare shipments that were imported to Canada in the Metric scale and many companies used metric to weigh those items instead of calculating the difference I acknowledged this is my post.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on May 15, 2023 9:29:17 GMT 1
Snorrrr
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smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on May 16, 2023 20:10:37 GMT 1
Some time ago, I mixed a bunch of left over bags of seasoned flour and cooked what I felt was 100% "old KFC". Unfortunately, I had not labeled the bags and could not have duplicated it.
I have taken and mixed one cup of seasoned flour from each of the following seasoning blends, many of which have been posted on various forums, such as:
Derrick Wilson; Trinity; Chili/Aromat; Nutritional yeast/Sumac; Pastry spice; Italian; Ledington.
I did not add my most recent "Last 11 Vials", as I am presently cooking with it. I will be able to duplicate this blended mix. I'm hoping it matches the "Last 11 Vials" recipe.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on May 17, 2023 1:42:28 GMT 1
If this site is going back to vanilla, then I'll continue on my own. I just ate a batch of gizzards that were delicious. I want to address an issue that has arisen from time to time. Many think that a smidgen of this and that has little to no effect in creating the note. I have always argued against these "minute" measurements. If you want these ingredients to truly meld, in a quantity that makes it possible, then larger mixes need to be developed to assist the proper blending of the flavors. That is what Shelton was showing. 20% herbs and 10% spices, for example. Mixing larger portions of these ingredients and them using smaller portions of the same in a recipe, gets you the required melding. 1/32 and 1/64 of a tsp was always a joke to me. Try to start a fire with a smidgen of lighter fluid, then try it with a tsp. Big difference. May be an improper analogy, but the bright will get my gist.
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Post by Silver on May 17, 2023 2:00:32 GMT 1
This site is not going down the failed vanilla path. Or at least I'm not. The only association I'm willing to consider in this regard is that it has been well researched and documented that a portion of heat decomposed Gingerol (Ginger) evolves a molecule that is a very close (as in kissing) cousin to the vanillin molecule (as well as the Eugenol molecule). If anything, this alone should negate any need for an addition of actual vanillin (natural or synthetic). If you want more vanilla like essence simply add more Ginger (but simultaneously go lighter on the Eugenol).
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Post by deepfriednew101 on May 17, 2023 15:03:07 GMT 1
The Vanilla Does NOT Fit in the Dry Season MIX it is NOT in the Dry Ingredients.
When it was in the Dry ingredients is AFTER 1970's NOT the Original
C.H.S. used Vanilla in the Milk and Egg Warsh as a Stabilizer
THE ORIGINAL DOES NOT USE VANILLA it is NOT part of the 11 Herbs and Spices
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Post by Silver on May 17, 2023 15:37:23 GMT 1
Should we consider a drip of vanilla in our milk and egg wash, for the case of 1 cup of milk and one egg?
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Post by deepfriednew101 on May 17, 2023 15:47:15 GMT 1
it's a Preference thing
As I have stated in the 1940's it was a Preservative short term on counter.
THIS WAS WORDS FROM C.H.S.
you can test it in your recipes BUT DO NOT GO CRAZY with amount it was ONLY a preservative for the Milk and Egg NOT a Flavor enhancer.
in the Later years 1970's Kraft and NEW AGE KFC tested Dessert Topping powder as a milk and Egg Replacer
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