smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on Jun 10, 2023 20:01:34 GMT 1
That's not how I figure it. The measurement itself is the gram weight. Therefore white pepper is 3g and black pepper is 1g and oregano is 1/3g.
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Post by Silver on Jun 10, 2023 20:05:03 GMT 1
That's not how I figure it. The measurement itself is the gram weight. Therefore white pepper is 3g and black pepper is 1g and oregano is 1/3g. Your way would imply that all H&S, etc... densities are equal. They aren't.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on Jun 10, 2023 20:09:49 GMT 1
No it doesn't. You are basing your calculations by taking the spoon measurements into account. There are no spoon measurements, just grams. That's like taking a recipe and reading 1 TBS salt and 1 TBS paprika, and recalculating because their densities are different. What? You take the recipe as it is written. What the heck does density have to do with anything.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 10, 2023 23:05:35 GMT 1
I dropped a hint of what I am working on in another thread. Don't want to derail Willie but since he is also on Ledington's. I have always thought it to be missing 5 ingredients as DF101 posted earlier. But more and more I have been working on it missing 6. Those are Coriander, Sage, Clove, Savory and Marjoram. Now oregano and marjoram could be substitutes but when you look at Italian Dressing recipes both are used. And for the captain obvious in the crowd. This means combining Ledington's with the early 99x ingredients.
Let's write it out this way:
MSG Salt Garlic Salt Celery Salt
White Pepper Black Pepper Red Pepper (fruit)
1) Mustard 2) Ginger 3) Coriander 4) Allspice 5) Clove
6) Thyme 7) Oregano 8) Sage 9) Savory 10) Basil 11) Marjoram
You could make the argument as DF101 did that ginger is a vegetable. Red Pepper could be a fruit. But remember it was how CHS thought of them.
So what does this give us.
- 11 Herbs and Spices plus MSG, Salt(s), Pepper(s), vegetable or fruit. Which fits the folks claiming these ingredients are not counted. - 5 Spice Girls and 6 Herb's - Thyme, Oregano, Basil and Marjoram - Italian "dressing" ingredients - think in pairs - Salt/pepper - Thyme/Oregano - Sage/Savory etc. - Sausage ingredients - All common items that would be found in kitchens when he started commenting that way (aka no Star Anise)
For the Vials clan. Let's write it that way.
A. Coriander B. Sage and Savory C. Clove D. Basil and Marjoram E. Allspice F. Mustard G. White Pepper H. Ginger I. Thyme and Oregano J. Paprika (Red Pepper) K. Black Pepper
Not in the Vials MSG and any form of salt.
There is room for determining if Onion Salt may have also have been there.
I have been working on a real recipe with weights. But not at the point yet to toss that out.
This ought to get some folks going. LOL
Have a good weekend.
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Post by Silver on Jun 10, 2023 23:14:37 GMT 1
Just how did CHS think of them? Certifiably...
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 10, 2023 23:16:47 GMT 1
I have a theory on that too. It's obvious when you look at the ingredients.
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Post by Silver on Jun 11, 2023 0:48:13 GMT 1
I have a theory on that too. It's obvious when you look at the ingredients. You and deepfriednew are beginning to sound like the same person.
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 11, 2023 1:03:14 GMT 1
I have a theory on that too. It's obvious when you look at the ingredients. You and deepfriednew are beginning to sound like the same person. Far from it. I figured you’d see it so why bother posting. Here goes if this makes you realize I’m not Deepfried. Salt, pepper and paprika(red pepper) and mustard have been staples for fried chicken for ages. I’d suspect he had used combinations of those in the past. So now you are left with: Sexton’s Poultry Seasoning Italian blend seasoning (commercial or home made) A seasoning salt (commercial like Morton’s or home made) And liberty to tweak or add to any of the above. If and I mean if as he claimed. It only took a couple days to hit on it. What easier way than using pre-blended mixes. Take your family fried chicken recipe with salt, pepper, paprika and mustard and start adding blends you have used previously. Once you have something in the ballpark. Work back the individual ingredients and then you can adjust individual ones if needed.
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Post by deepfriednew101 on Jun 11, 2023 3:41:40 GMT 1
flg does his own research, I don't have time to do 2 profiles like Ken aka Dustin
I post what is real from finding and decades of Memorabilia hunting, Plus thousands of calls. Years of Mission work around Cooking and associating with C.H.S. and associates.
I think what many are over looking is WHAT Did C.H.S. Cook in the 1935 to 1939 time and what he would have been using and knowing the Flavors. Then add that to the Chicken, and season well.
Also remember C.H.S. sold Brown and Massey His BBQ company first.
In cooking OLD habits rise to the Top like cream so what He would have usually used would have been first to try.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,394
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Post by smallgree on Jun 12, 2023 23:46:13 GMT 1
I looked up Griffith laboratory imports. They heavily import black pepper oleoresins, celery oleoresins, whole sage and whole oregano. IMO, imports as these are because so much is used that they have to import for cost reasons. Much of what McCormick makes is done overseas.
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