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Post by Silver on Oct 12, 2022 23:56:31 GMT 1
I think Thyme is a great herb, but a bit too much in a Deep Fried Chicken coating/seasoning and it becomes cloyingly dominating (being similar in this regard to Rosemary). Savory to the rescue! Savory delivers Thymol, but at a lower level than for Thyme.
And once Thyme is out and Savory is in, Oregano can replace Marjoram (since Savory and Marjoram duplicate some oils/flavors sans for Marjoram's Carvacrol). Just divide your favorite Marjoram addition quantity by ~2.5 and that becomes your Oregano addition. I find Oregano to taste better than Marjoram when properly moderated. Oregano is a Carvacrol delivering bomb vs. the Carvacrol pipsqueak fire cracker that is Marjoram. I see that Ken and Dustin on the other forum seem to have also reached the conclusion that they prefer Oregano over Marjoram.
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Post by jseo12 on Oct 12, 2022 23:59:47 GMT 1
Yes, it is. The color is black because it's been autoclaved for a long time.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Oct 13, 2022 9:11:46 GMT 1
I don't buy it. Certainly not in my Mother's pantry.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 13, 2022 12:50:55 GMT 1
I don't put very much effort into thinking the vials are the answer. But, I am on the side that neither black or white pepper is in any of them. Salt, B&W Pepper and MSG are not in the secret 11. I'm trying to decide if garlic is also not counted in the 11. I'm at 60/40 of it not being counted.
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Post by deepfriednew101 on Oct 13, 2022 14:28:13 GMT 1
to me Vial C looks to Red Color to be a Garlic ?
only my viewing of color ?
we though it was a sweet red pepper color and form Vial c ?
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maceme
Kitchen Assistent
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Post by maceme on Oct 13, 2022 14:43:42 GMT 1
I don't buy it. Certainly not in my Mother's pantry. If you quoted what you are responding to, it would be clearer what you are disagreeing with. What wasn’t in your mother’s pantry, and in what year? dill, garlic, marjoram, thyme, savory, oregano ? |
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Post by deepfriednew101 on Oct 13, 2022 15:36:41 GMT 1
Yes, it is. The color is black because it's been autoclaved for a long time. I Do Not buy the autoclaved idea and Garlic turned Black especially when the Powder would have been dried prior to a powder form. The vials are stored in a Dark Cool environment, and double sealed in Vials and then acrylic enclosure. OH and last but not least the How long would of it taken to discolor the Garlic ? The Vials were made for a 1985 Commemorative event and the Photo Color of the Spice or Herb HAS NEVER CHANGED COLOR from the first Photo taken and continual photos over the Lift time. SO PLEASE PLEASE explain anyone how a item that was made in 1985 and photo the same year it was made turned Autoclaved black instantly, or is it Magic ? We have viewed different photos of the original first ones taken in 1985 and then tried to compare them to the other photos the question more asked is why different A-B label on the vials when McCormick made them ? |
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 13, 2022 16:55:09 GMT 1
I don't buy it. Certainly not in my Mother's pantry. If you quoted what you are responding to, it would be clearer what you are disagreeing with. What wasn’t in your mother’s pantry, and in what year? dill, garlic, marjoram, thyme, savory, oregano ? Or maybe you mean coriander? |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Oct 13, 2022 22:20:33 GMT 1
I never saw my mother reach for blackened garlic, neither have I seen garlic that went into a dry mix turn black. In fact, I've never seen black garlic period, other than in photos on the net. I don't like the taste of coriander in a chicken seasoning mix.
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maceme
Kitchen Assistent
Posts: 220
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Post by maceme on Oct 13, 2022 22:55:49 GMT 1
I never saw my mother reach for blackened garlic, neither have I seen garlic that went into a dry mix turn black. In fact, I've never seen black garlic period, other than in photos on the net. I don't like the taste of coriander in a chicken seasoning mix. Ah,thanks for clarifying. @2whlwzrd suggested quite some time ago that the curing process for the acrylic involved a bake, and that the temp and temp was sufficient to turn regular garlic black. There were experiments done in test tubes and photos posted. I think the details are in the other forum. A picture of some test vials is within this post: kfc.boards.net/post/539/threadWhile his posts have merit, it is not clear that: 1) a hot cure process was used 2) garlic is included in the counted number |
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