Post by Silver on Sept 20, 2022 13:15:48 GMT 1
My progressively step by step speculative solution to the Winston Shelton mystery:
Step #1: I began with my latest 32 Ounce Bag compliant recipe proposal (see my "Recipe #18"):
6 Oz. MSG
6 Oz. White Pepper
5 Oz. Black Pepper Grinds (of which ~1 Oz is Coarse)
4 Oz. Mild (aka, Sweet) Paprika (1)
3 Oz. Coriander Seed (2)
2 Oz. Ginger (3)
2 Oz. Sage (4)
1 Oz. Anise Seed (5)
2/3 Oz. Allspice (6)
1/2 Oz. Cayenne Pepper (7)
1/2 Oz. Mace (8)
1/2 Oz. Thyme (or) Summer Savory (9)
1/2 Oz. Garlic Powder (10)
1/3 Oz. Clove (11)
Step #2: I converted my Recipe #18 directly into percentage by weight values:
18.75% MSG
18.75% White Pepper
15.625% Black Pepper Grinds
12.50% Mild (aka, Sweet) Paprika (1)
9.375% Coriander Seed (2)
6.25% Ginger (3)
6.25% Sage (4)
3.125% Anise Seed (5)
2.083% Allspice (6)
1.5625% Cayenne Pepper (7)
1.5625% Mace (8)
1.5625% Thyme (or) Summer Savory (9)
1.5625% Garlic Powder (10)
1.042% Clove (11)
---------------------
Sum = 100%
Step #3: I massaged and rounded the results of Step #2 as above to fit the scant few clues provided to us by Winston Shelton (as highlighted here):
20% MSG
18% White Pepper
15% Black Pepper Grinds
13% Mild (aka, Sweet) Paprika (1)
10% Coriander Seed (2)
6% Ginger (3)
6% Sage (4)
3% Anise Seed (5)
2% Allspice (6)
1.5% Cayenne Pepper (7)
1.5% Mace (8)
1.5% Thyme (or) Summer Savory (9)
1.5% Garlic Powder (10)
1% Clove (11)
---------------------
Sum = 100%
Step #4: I converted Step #3 to grams:
20 grams MSG
18 grams White Pepper
15 grams Black Pepper Grinds
13 grams Mild (aka, Sweet) Paprika (1)
10 grams Coriander Seed (2)
6 grams Ginger (3)
6 grams Sage (4)
3 grams Anise Seed (5)
2 grams Allspice (6)
1.5 grams Cayenne Pepper (7)
1.5 grams Mace (8)
1.5 grams Thyme (or) Summer Savory (9)
1.5 grams Garlic Powder (10)
1 gram Clove (11)
---------------------
Sum = 100 Grams
Step #5: I computed the amounts of flour and salt which need to be added to Step #4:
Add Step #4 in grams to ~1,250 grams (exactly 10 level USA Cups) Pastry Flour + ~90 to ~100 grams (exactly 5 level USA TBSP) Table Salt (ground to a flour post volume measurement).
I estimate that the above 100 gram recipe should coat ~100 pieces of chicken.
Note: Might I wildly speculate that the 13 grams of Paprika was initially not told to Winston because by then Paprika was already being left out.
Please provide your valued feedback...
Step #1: I began with my latest 32 Ounce Bag compliant recipe proposal (see my "Recipe #18"):
6 Oz. MSG
6 Oz. White Pepper
5 Oz. Black Pepper Grinds (of which ~1 Oz is Coarse)
4 Oz. Mild (aka, Sweet) Paprika (1)
3 Oz. Coriander Seed (2)
2 Oz. Ginger (3)
2 Oz. Sage (4)
1 Oz. Anise Seed (5)
2/3 Oz. Allspice (6)
1/2 Oz. Cayenne Pepper (7)
1/2 Oz. Mace (8)
1/2 Oz. Thyme (or) Summer Savory (9)
1/2 Oz. Garlic Powder (10)
1/3 Oz. Clove (11)
Step #2: I converted my Recipe #18 directly into percentage by weight values:
18.75% MSG
18.75% White Pepper
15.625% Black Pepper Grinds
12.50% Mild (aka, Sweet) Paprika (1)
9.375% Coriander Seed (2)
6.25% Ginger (3)
6.25% Sage (4)
3.125% Anise Seed (5)
2.083% Allspice (6)
1.5625% Cayenne Pepper (7)
1.5625% Mace (8)
1.5625% Thyme (or) Summer Savory (9)
1.5625% Garlic Powder (10)
1.042% Clove (11)
---------------------
Sum = 100%
Step #3: I massaged and rounded the results of Step #2 as above to fit the scant few clues provided to us by Winston Shelton (as highlighted here):
20% MSG
18% White Pepper
15% Black Pepper Grinds
13% Mild (aka, Sweet) Paprika (1)
10% Coriander Seed (2)
6% Ginger (3)
6% Sage (4)
3% Anise Seed (5)
2% Allspice (6)
1.5% Cayenne Pepper (7)
1.5% Mace (8)
1.5% Thyme (or) Summer Savory (9)
1.5% Garlic Powder (10)
1% Clove (11)
---------------------
Sum = 100%
Step #4: I converted Step #3 to grams:
20 grams MSG
18 grams White Pepper
15 grams Black Pepper Grinds
13 grams Mild (aka, Sweet) Paprika (1)
10 grams Coriander Seed (2)
6 grams Ginger (3)
6 grams Sage (4)
3 grams Anise Seed (5)
2 grams Allspice (6)
1.5 grams Cayenne Pepper (7)
1.5 grams Mace (8)
1.5 grams Thyme (or) Summer Savory (9)
1.5 grams Garlic Powder (10)
1 gram Clove (11)
---------------------
Sum = 100 Grams
Step #5: I computed the amounts of flour and salt which need to be added to Step #4:
Add Step #4 in grams to ~1,250 grams (exactly 10 level USA Cups) Pastry Flour + ~90 to ~100 grams (exactly 5 level USA TBSP) Table Salt (ground to a flour post volume measurement).
I estimate that the above 100 gram recipe should coat ~100 pieces of chicken.
Note: Might I wildly speculate that the 13 grams of Paprika was initially not told to Winston because by then Paprika was already being left out.
Please provide your valued feedback...
