smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Sept 20, 2023 0:59:08 GMT 1
Talk, talk, talk.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Sept 20, 2023 18:02:00 GMT 1
If KFC changed the OR recipe, then the alleged 11 Hs&Ss would be different, correct? If KFC said there were 6 herbs and positioned them, along with the spices, within the 11 vials, that doesn't mean that CHS used 6 herbs. He could have given Shelton 5 herbs and 5 spices (or otherwise), and the 11th ingredient, given later (13g), could have either been an herb or a spice, as in white pepper.
If CHS was going to circumvent KFC's recipe with Marion Kay, wouldn't he have given them a bag of his own seasoning rather than KFC's? Why would he have propagated what he detested? "He wanted them to improve the modern mix without violating his contract". How would Marion Kay have done so without some standard to judge by? It appears the contract was violated anyway, so the argument carries no weight.
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Post by deepfriednew101 on Sept 20, 2023 20:33:02 GMT 1
Your thought has some merit and thought put into it.
Here is some input you can think about.
In conversations with ALL the Parties involved in the Web of C.H.S., Bill S. Marion Kay, Winston S, Leon Pete H, Art P, and other Franchise owners in Canada Plus too many others WHICH some conversations were Audio Taped and some there are Video's ETC ETC.
Plus the Court files of ALL court cases, and also speaking with the Lawyers and Parties.
C.H.S. was in a dispute with NEW AGE K.F.C. over the Taste of the Product they were serving, and the Changes they made. He was in a Feud with them that they changed the Recipe. C.H.S. NEED Bill S. to recreate the Seasoning NEW AGE was using. He could NOT mix the original and give it to Marion kay Bill S. or it would have defeated the Purpose of Bill S. Helping C.H.S. in Court as to testify the Lower Quality Item.
C.H.S. could use a Superior Seasoning ONLY in HIS contracted locations in the Area's he retained BY CONTRACT which were NOT sold to Brown and Massey.
as for the Forgotten item (13g) it was the Dry Mustard as it was a item which WAS at that time being heavy Changed in the Food industry as a Allergen and was removed from the NEW AGE K.F.C. Mix so it Did not have to be listed on the Bags by NEW AGE. One cold also speculate that white pepper was the (13 g.)
C.H.S. had his own work area to test Spices and Herbs in the Head of K.F.C. Main building which he attended and tested items in Private it WAS NOT part of the NEW AGE R and D area where they were changing items and C.H.S. had his Own area from when Brown and Massey had Ownership. Brown often Hid From C.H.S. when they were BOTH in the Building.
You have to understand By this point Durkee's was one of the First Spice companies who package ALL the Spices after C.H.S. Son had passed away and then Claudia was not in a good enough position to do it all on Her own so ONE company could mix all the Spices and Herbs.
C.H.S. went to Bill S as he was informed Marion kay used High quality ingredient's and Bill S had great knowledge. Bill S poured the Bag of NEW AGE spice onto the area he was using to examine the ingredient's Back then the Ingredients were still made up with some Rubbed spices and Herbs and some Flakes so some items were recognizable NOT LIKE 2023 refined Powders which are pulverized.
Bill S Marion Kay year Era was 1967 originally, when he was mixing the Marion kay Chicken seasoning, 99x was not registered until later. so the Spices and herbs were still a more pure item which Bill S could see.
Old K.F.C. documents showed Mustard and Celery as ALLERGEN's which got removed BY NEW AGE KFC. One could speculate that Celery may have been the (13 g.) But it is NOT used at that High amount in the recipe. Where a mustard was used more
The Only way C.H.S. could NOT be in a Contract Breach was Let Bill S figure it out on his Own. Bill S. also commented that Garlic and Onion were in ALL GREAT blends as extra Vegetable Natural Flavoring.
I'm certain if I open a Original Pre-1970's Marion Kay Seasoning bag it would be much different then the current 99-x which is pulverized powder. Also different then the Grace's Perfect Blend.
The Original Marion kay seasoning was Pepper and Sage Heavy Aroma and it remains heavy still in the 99-x, but it misses the Rubbed and Flakes from earlier Marion Kay Chicken Seasoning.
ANYONE thinking that 99-x is the SAME as Marion Kay Chicken Seasoning is FULL OF CHICKEN Crap. DIFFERENT Bill S admitted he had to change it
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Sept 21, 2023 0:04:22 GMT 1
Time will tell, won't it?
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Sept 22, 2023 4:10:35 GMT 1
I took the information I have recently posted and mixed a recipe that I've yet to try. It was envisioned with the assumption that the Shelton information was correct and OR chicken could be made with what was listed by CHS, and nothing else, as far as seasoning went.
I won't post a teaser, as there is enough of that going on.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Sept 23, 2023 2:24:32 GMT 1
Mixed the new stuff. Not much black pepper in it, as it is not the taste I remember in 1959. I like it. I'm leaning towards the herbs, as "pepper" is all you can get out of modern KFC. But I'm sure higher quality black pepper would surely lift modern KFC up to the 1959 flavor. NOT!
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Post by deepfriednew101 on Sept 23, 2023 14:19:59 GMT 1
Willie You are 100% correct
The 1970's and Pre had so much Visual Displayed in the Cooked Chicken it was like looking at a Christmas tree with decorations on it.
He Black Flecks were there also BUT it was NOT like the NEW AGE Chicken now that ONLY have Black flecks
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
|
Post by smallgree on Sept 24, 2023 20:55:25 GMT 1
I have queried in the past that as for the total time frying chicken, the pressure cooker method used by CHS didn't really save time, as the preparation for frying Southern fried chicken is not that complicated. Even his method of making cracklln' gravy took considerable effort.
So, when CHS practiced cooking with other food items in the cooker, what was he seeing that made him think it would provide a shortcut to frying his chicken? Less time paying attention and turning? Uniform cooking time? Or was it cooking a softer textured chicken, than would result from straight frying, AS HE HAD BEEN DOING? I read an obscure blog last night about a guy who claimed that CHS once "parboiled" his chicken first. I read years ago that CHS rinsed the raw chicken in hot tap water before he breaded it.
We know that "heritage" chickens were smaller, less fatty and tougher than today's chicken. Parbroiling chicken reduces flavor, fat, and can overcook it. Old time chicken would stand up better than today's fatty birds. Is that why it can't be done today? Is that why the fryers were gradually changed, to account for the different chickens? My crockPot chicken has had perfect texture, but lost too much moisture and fat. Old time chicken, which was tougher with less oil and more flavor wouldn't do that.
I think the idea that pressure frying by CHS saved time was just another "lie" by CHS. Just think, all of the sifting, tumbling marinade, sifting cracklins', holding cabinets, just might have taken more time than my Momma took to fry chicken. Was it just a way to preclude parbroiling the chicken, so the method could be simplified with technology?
I will try it, but to overcome today's weak birds, they will have to be brined with salt, flavor and chicken broth. Time will tell.
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Post by deepfriednew101 on Sept 25, 2023 14:13:54 GMT 1
C.H.S. Often spoke in Person about the Time saving Frying and it saved 15 minutes over Skillet frying ?
He tested the Pressure cooker on the Vegetables for 2 reasons speed and minimal water in the Pressure cookers. The pressure cooker made the Vegetable crisp and Not water logged.
The birds were either 2 or 2.5lbs which is what NEW AGE still prefers a smaller Bird.
If you view Old Cooking Manuals it speaks about the Time to Cook Multiple Chicken or 18 pieces at one time in 10 minutes (SO THE SPEED was cooking more Pieces at one time as NO skillet could cook 9 Pieces at a Time so the speed was more a Volume speed NOT one to 6 pieces)
as for other items Pressure Cooked the Collar Greens and the Harmony were also cooked in the Pressure cooker. ( These are items which are NOT overly requests in Alberta so we Do Not cook it )
Not sure these tidbit's help
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smallgree
Chef
Here is a vial recipe:
Posts: 1,395
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Post by smallgree on Sept 25, 2023 16:58:42 GMT 1
When he started, he did not cook in a way that resulted in "manuals". That came later. The first pressure cookers were little bigger than the old "Dutch ovens". Each pot, or pressure cooker, still required one burner. I agree that the pressure cookers simplified the process, but certainly not quicker. That idea evolved as the industry progressed.
You must admit that the procedures that CHS used, early on, are to this day, shrouded in mystery. Telling reporters how his mother cooked chicken does not adequately cover the procedure CHS used prior to use of the pressure cookers. As far as KFS cooking history goes, the fine details don't emerge until the pressure cookers enter the picture.
I have not heard or read one word about how CHS prepared his chicken in the early days before frying. Even on the TEF show, the scene begins with the chicken already in the "warsh" and immediately put into the flour. With the chicken we use today, I think it is worth a look-see.
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