crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 188
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Post by crazyforchicken on Dec 16, 2023 2:25:57 GMT 1
Nigella seed ain't in it you said. Moot argument.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 16, 2023 22:51:22 GMT 1
If I found some, I would try them. But honestly I haven't seen many particles in my KFC bags large enough to discern. I'll sit down tomorrow and see if I can isolate nigella. It would help if I knew how they tasted. If vial C is not cinnamon, then, assuming the vials are credible, where would cinnamon be found?
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 17, 2023 0:53:55 GMT 1
Smallgree, Out of curiosity, how did you come upon the bags of KFC spices? Are those bags recent or from the past?
Makes me wonder about the chain of possession surrounding the secrecy of the process.
It would be interesting if you or anyone could put the particles under a microscope as well to make forensic comparison to known particles of the spices. ( Silver: are you still here to opine?)
Have you tried using the contents and simply using it to recreate to recreate the KFC OR? If the contents are indeed new KFC, it begs the question if the modern KFC can lead back to the KFC OR.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 17, 2023 3:42:55 GMT 1
I have separated the visible particles from the extracts, as I have previously explained.
I represented the husband of a regional manager for Yum foods. That was the 1998 bag. The 2016 and the 2018 bags were stolen by teenagers that worked at KFC. I asked for just a few pinches, but I got sealed bags. I didn't snitch on them and kept the bags. I've used the seasoning to recreate modern KFC. I seal these seasonings airtight and keep in freezer for the long term. An old bottle of seasoned salt, that has lost some of its' essence, can still be identified as seasoned salt.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 17, 2023 4:16:51 GMT 1
Were you ever tempted to have the bags analyzed to have the spices analyzed and identified?
I think the bags are also important to see how the recipe changes from 1998 to 2016/2018.
Also, the bags could also establish how the spices change from different areas of the world whether it’s within the US or from different parts of the world.
For me, I am starting to believe that the bags may not contain the vegetables like celery, garlic, onion etc. And so, a product made from the spices will not taste the same as a KFC fried chicken cooked in a restaurant. What was your experience ?
But it’s also interesting to see how the KFC company did not fully try to take back the possession of the 1998 bag especially that the case is in the public venue. I assume that it was a civil case and never reached trial.
I will suggest that you keep the bags in a foil cover to prevent freezer burn which will happen with a plastic bag.
I will need to keep tabs on your spice mixes as you have a direct sample in front of you to compare with. Thanks!
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 17, 2023 5:54:53 GMT 1
I tried to get TCK to test my seasonings. I mailed some to Yves in Canada, who later claimed to have discovered the real recipe. TCK blew me off, and insisted that 99X, which they tested, was the OR, not KFC's seasoning. I can confirm that I do not detect any differences between the 1998 and 2016 bags. After this snub, and conflict with Ellsworth, I followed BruceB, Yves and others to a new forum, dedicated to ignoring Ellsworth, and vanilla.
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 17, 2023 12:26:17 GMT 1
Sorry for your disappointments surrounding the KFC spice. It is always interesting to see human nature react to gold fever. I myself wouldn’t how I would act if I know that I have all the necessary ingredients to recreate the much sought after OR KFC recipe knowing that it will disrupt a whole economy internationally. All the peoples careers who are dependent on the KFC brand will be upended. For this reason, as I see the list of recipes here and anywhere , there is a reluctance on my part to divulge my own recipes seeing missing ingredients. For the record, I am close but I do not claim to know the recipe. In my latest test, I had my doormen taste test it and was told no it wasn’t KFC 😱🥂(The tally was 2 yes: 1 no!) I suspect there is a moral dilemma on your own part as you most likely see the human failing in the courtrooms often and in the quest of the secret recipe. With so many people in the world looking for the secret, there is little doubt that the secret has already been discovered.
Smallgree, the culinary world is so far from the legal books and courtrooms. What makes you so interested in the quest of the secret recipe? I think you stated the CHS was a liar knowing more about your own events. Your statement now carries a lot more weight .
I can’t see patent law covering the KFC strategy. But perhaps there is a part of it that I’m not seeing.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,398
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Post by smallgree on Dec 17, 2023 21:35:07 GMT 1
My father and grandfather were master bakers. Cooking and baking is all I saw when I was growing up. Around the corner was Wimpy's hamburgers. His chili was famous. His son helped develop the seasoning for Rex's Boneless Fried Chicken. Down the street was an original, non-corporate KFC. I set my sights on replicating Wimpy's chili and Rex's chicken. I discovered Rex's recipe, but Wimpy's chili recipe has eluded me. I began to study Tulsa's Original Chili Bowl Chili, and Ray's Brand Chilli. I got involved with the KFC forums in order to learn more about herbs and spices. Through this KFC search, I discovered a chili recipe (and BBQ sauce, and BBQ rub, and others) that beats all of those I wanted to replicate. KFC has evolved into my main challenge, not because I thought KFC was the best chicken ever, but because it is a challenge that so many have failed to conquer. This "I'v got it, and you don't, but I won't show it to you", drives me mad.
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Post by deepfriednew101 on Dec 18, 2023 15:33:26 GMT 1
Thank you for providing the valuable image, Smallgree! 🏆 I find the Allspice and Ginger to be very close in flavor profiles as to be considered substitutes, especially when clove is added to the mix. Cinnamon did make my recipe closer. My problem is celery powder- I probably need to reduce it assuming the celery truly is in the mix. There is still a large flavor profiles missing in that list that the spices cannot provide. So perhaps, you are right Smallgree with regards to the words of CHS. Maybe, CHS was merely exhibiting the centuries old practice of cooks everywhere of not revealing all the secrets to a recipe. Regarding the veracity of CHS words, the product from the spice list would not have produced a reddish hue to the chicken. Although, according to Minnie Pearl in the Tennessee Ernie Ford special did indicate the cooked KFC dark. As I see this list, I see more the importance of the vegetables. DFN101, since I consider you pretty much as our resident CHS historian, how does the 1952 image coincide with the events of CHS? First, what do you think about its authenticity? which Photo Did i miss a Photo We have been busy with Christmas Buffets and I have been off-line to busy
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cman
Kitchen Assistent
Posts: 205
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Post by cman on Dec 18, 2023 16:32:35 GMT 1
Dfn101, please refer to the Dec 15 post by Smallgree which shows includes an image that shows a complete list of spices.
Smallgree, my hats off to you for your culinary pedigree!! I will not be surprised if you will someday reach your quest, be it the chili or KFC OR recipes. That is if you haven’t already. But in the striving for perfection, there is always a moving bar, isn’t it?
There is something about some children who were raised in a structure early on as many show inherent skills that cannot be taught.
On chili, should the meat be pemmican if you are going for authentic chili? Beef or pork? Chunked or ground? Do the pumpkin pie spices belong in the mix?
Chickenman, while this forum is not a scientific board, it may well be seeing the backgrounds of the people participating. You purport to have superhuman powers yet fail to see what members see in their experimental experiences. How quaint! But I laugh if i consider the members of a scientific body take your attitude. I have no doubt that you have all the culinary schools, chefs laughing at your posts. A recipe, when ready should be posted and tested and replicable and critiqued. And no doubt you are laughing in reverse at members who fail to see your superhuman powers. But anyway, all the best in your quest.
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