Smallgree's musings

He can't post one. If it is not the OR, then he is lying and will be misleading us. If it is the OR, then our work is done. He can't allow that. The recipe I saw posted elsewhere looks like a recipe I saw on the internet.

Does anyone remember the "Gambler"? Same game plan as we see here. "I have it but can't give it to you, but I will give you hints."

I Do Not know how YOU can say you Do Not know if it was Brined

When In the Old Manuals it talks Clearly about Marination which is another shorten aspect of BRINE

How could have C.H.S. Kept Chicken in a Trunk UNFROZEN except if it was in a Brine.

HE USED BRINE in the 1930 also

That's why the meat with Bone in the 1960 - 1970 has red hue around the Bone

The manuals even have a explanation that ALL the Chicken is temperature tested and cooked to Government specifications and the Red Hue is Perfectly acceptable with Pressure cooked chicken (They tried to leave the words Brined Out) If People were unsettle they a refund was issue

I've stumbled onto something interesting, and maybe a few steps closer to the brass ring. There is a fellow I'm keeping an eye on, so I will request some research first, before I try to piss in the tall grass with the big dogs.

I need to line up exactly what CHS said about how he developed the OR. I don't mean what someone says he/she heard him say, but in print, as in "...found in everyone's..." kitchen.

I need to know where the use of paprika, chili pepper, chili flakes, cayenne, red pepper, etc. came from. If it was from the microscopic testing of 99X, then this is what I'm seeking.

Just exactly what did CHS tell Gloria Pitzer? What did CHS say, and what did Gloria say he said? I'd like to read it, if you have it saved off.

I have the two books that are often quoted, and I understand that they are the source of the ginger, 26oz seasoning bags and confectioner's salt stories.

Is there any concrete evidence whatsoever that CHS brined, or marinated his chicken from the early days, up until 1964? In print, or read in print somewhere?

Does anyone have any of these isolated testimonials about what others knew about CHSs processes? And I mean from a blog, or in print, but not unverified hearsay that cannot be corroborated as having once been in print somewhere.

I just bought and tasted a Mexican product that I swear tastes like the OR's close brother. I won't give the mole(s) the opportunity to plagiarize my findings, until I have the brass ring in hand, or at least within reach.

How he developed the O.R?

A. He had years and years of cooking experience and knew what spices/herbs worked together.

B. He wanted to created a fried chicken recipe and so through lots of trial and error, coupled with his extensive knowledge of cookery, he eventually came up with the recipe.

Cayenne pepper is 100% in the recipe. Sage and cayenne were the first two ingredients i tried after playing around with ledington ingredients and i knew straight away they are in the recipe from cooking flavour.