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Post by batelmagdie on May 30, 2019 20:59:59 GMT
which lumpy and BruceB should i test ?
they made several trials . is BruceB recipe in here was his last recipe?
because i did read in the TCK forum somewhere . that BruceB one of his best recipes had nutmeg and fennel . None of which are in his recipe in this forum .
Can anyone get his last recipe?
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Post by nitebeat on May 31, 2019 3:44:02 GMT
I have it in my records and it was one of my favourite recipes, It gave td34 a run for its money imho
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Post by ThePieMan on Jun 2, 2019 3:02:44 GMT
At times it was... Above I mention a Graphic on how the OR used to taste, do you have a copy?
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Post by ThePieMan on Jun 2, 2019 3:04:08 GMT
I have it in my records and it was one of my favourite recipes, It gave td34 a run for its money imho Then please share it?
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Post by nitebeat on Jun 2, 2019 9:13:07 GMT
I will do so but it’s on a hard drive, I’ll need to sort thru, I’m afraid I’m not the most organised, but tomorrow is queens birthday holiday in New Zealand so will put it on my todo list for tomorrow.
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Post by nitebeat on Jun 2, 2019 10:20:48 GMT
From Lumpys larder... BruceB Posted: Fri Sep 17, 2010 4:46 pm Prep: I cooked my recipe, number BB10-0131 today. Early yesterday I mixed the spice blend and added it to the flour in a
baggie. I noticed I could detect by smell, vanilla and fennel in the flour mix. Within four hours I could detect
nothing, except a seasoned flour mix in which nothing stood out. I was worried 1/2 tsp of ground fennel seed was
too much. As it turned out, it wasn't.Don't worry you won't taste it as you don't taste vanilla. It works it the
background.
Aroma: After breading the chicken, and placing the chicken in the hot oil, I immediately got the so called funnel
cake aroma very strong. After pressure frying, the chicken was removed for draining on a rack in a 175 degree over
for 20 minutes. The aroma after the chicken was removed from the pot was what I was seeking. In the past, it seemed
like something was off and not what it should be. This time the aroma was excellent.
Taste: Excellent. The best I have made. Nothing stood out and it was sort of a allround great flavor. Full of note
at least as much as I remember from the 80's. I feel I finally got around the off-flavor I have had in the past. The fennel
apparently was required. I have to do a cold test tomorrow to see if I detect the nutmeg like flavor I get in day
old modern KFC chicken. IMHO fennel is a keeper, and appears to be what was lacking because it was confused with
white pepper. Of course white pepper has been used for several decades now. I do admit that using two teaspoons of
black pepper does make the chicken spotty, so for cosmetic reasons the company may have used white pepper to
compensate for this. Also note, in the recipe I reprinted below I used ground Chipotle chile pepper flakes for red
pepper as that was what I had on hand. Most any red pepper will do. Fennel is not in there for the flavor as much
as it appears it pulls everything together. I did not detect a licorice tate.
BruceB
Recipe BB10-0131 1. 2 tsp black pepper 2. 3/4 tsp sage 3. 1/2 tsp coriander 4. 3/8 tsp ginger 5. 1/2 tsp fennel seed ground 6. 1/4 tsp tsp bay leaf ground 7. 3/8 tsp nutmeg 8. 1/4 tsp red pepper ground 9. 1/4 tsp savory 10.1/8 tsp cloves 11.1/4 tsp ground vanilla bean
Other 1 tsp MSG 1 cup self rising flour 2 1/2 tsp regular salt
Note: Spices melded in flour 24 hrs before breading.
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Post by nitebeat on Jun 2, 2019 10:44:08 GMT
From Lumpys larder... BruceB Posted: Sat Sep 18, 2010 10:05 am
Lumpy, Thanks, I look forward to you trying this formula. I need someone familar with 1960's O.R. to confirm it.
After opening the tupperware container this morning after refrigerating the left over chicken, the aroma almost knocked me over. A aroma and flavor that in my opinion beyond reasonable doubt is the best I can obtain.
Without doubt, the 1/2 teaspoon of ground fennel seed has be what was missing and brought it all together. It's been mistaken all this time in the vial photo for white pepper.
It is a recipe based on simple, inexpensive herbs and spices available to a southern man in the 1930's, available in most kitchens and matches the vial photo.
Recipe BB10-0131 is where I stop now. I cannot get it any better than this. I look forward to your feedback. BruceB
PostPosted: Sat Sep 18, 2010 4:12 pm
Brodie, I honestly believe this is it. It magical. I realized it more so today on the cold test with the aroma and taste. It's a special note that you cannot tell what's in it. It's ten times better than what I ever made before, and I could not improve on this simple recipe. Probably could be tweaked to your specific liking, but I would not change what's in there.
That's where the guys with the O.R. experience 60's-70's need to judge it.
BruceB
Letsparty,
This particular combination of 11 herbs and spices I tried the other night produced the greatest unique flavor of it's own, that I have ever done. The next day cold test is where it partically shined.
Lumpy and Brodie who are OR experts from the 1960's and 1970's are kind enough to whip up a batch in the near future and give their opinion. I remember it from the 80's but the flavor by that time was not the same.
No one will ever know the real OR for sure, but a recipe closest to the flavor of what it was like in the 60's is what is being sought. Even if the recipe is correct, people will never concur on the exact amounts. Some prefer more bite, etc.
Like I said this recipe is where I stop. I got the taste I wanted after a year of trying different combos. If the flavor from the 60's and 70's is different, I can't help them, I did not try it in those days. I might tinker with the amount of each of the 11 H and S I am using, but I cannot see how I can improve it. BruceB
Lumpy Posted: Thu Sep 23, 2010 4:50 pm
After cooking BB10-0131, I understand why BruceB has made this his final recipe.
I sincerely believe with all my heart and soul that he has accurately determined Colonel Sanders' secret ingredients.
As I mentioned in my most recent post, I inadvertently used twice as much Ginger in Bruce's recipe as the recipe called for. That didn't have an adverse effect on the result.
Until today, TC32 was as close to the O.R. as I had tasted in decades, but like every other recipe posted here or at TCK, there was still something missing.
In my opinion, that is no longer the case.
Tonight I'm going to mix up another batch of BB10-0131 with the correct amount of Ginger and cook it again next week. I can't imagine it being any better than what we ate today.
Bruce, you have my unwavering gratitude for creating this recipe. I'm hopeful some of my geezer pals will cook it too.
Btw, I saved 2 pieces for the cold test and told my family that I will padlock the fridge if necessary to protect those pieces until tomorrow. I have a sneaking suspicion that there'll be a bite out of each one when I check on them in the morning.
Congratulations, Bruce. Your incredible tenacity is deserving of the highest honor an O.R. seeker could ever receive.
L
Posted: Fri Sep 24, 2010 9:05 am
When I cooked BB10-0131, I didn't brine the chicken pieces. Nor did I add sugar to the eggwash.
Regarding the spice mix, I added it to the flour about one hour before I started cooking so that its potency wouldn't be diminished.
I'll be doing the cold test at lunchtime today.
L
Posted: Fri Sep 24, 2010 11:44 am
Cold test result: Extraordinary
You nailed it, Bruce.
L
Stan 41 Posted: Tue Sep 28, 2010 7:15 pm
I am looking forward to trying Bruce B's recipe, but I don't have any vanilla beans or powdered vanilla either. I ordered some powdered vanilla on line this morning so I guess it will be here in a few days. I have all the other ingredients. Bruce's recipe LOOKS like it should be closer to the OR than any other recipes I have found.
I was born in Texas in 1941 and have lived here all my life, so I am kind of familiar with the spices that were commonly used and would be on "everybody's kitchen shelves" - then. I also loved the OR KFC the first time I ever tasted it in the late 1960's and I still like the modern KFC, but it is certainly not as good as it was then. The way I remember it then, it was somewhat salty and the predominant herb flavor was sage. The crust was very soft and juicy. I don't remember it being green, but it did have tiny green flakes in it. At the time I assumed it was rubbed sage.
Colonel Harland Sanders once said that the ingredients to his most famous secret recipe could be found on "everybody's kitchen shelves at home"
My memories of herbs and spices in the 1950's: Black Pepper - Certainly was in every household and used in everything. Sometimes even in ice cream. Sage - Certainly in every household. Usually rubbed sage, but sometimes ground sage. It was used with all poultry and in pork sausage. Coriander - Not as common as the previous two, but not uncommon. Ginger - In every household. Ginger Bread and cookies. Fennel - Fairly common. Bay leaf - Common but not in the ground form. Mostly in the leaf. Nutmeg - In every household Red Pepper Ground - In every household. Used a lot in pork sausage and lots of other things. Savory - Fairly common Cloves - Always found whole. Used in ham and spiced peaches. Ground Vanilla Bean - This one troubles me. All households had vanilla extract (usually imitation vanilla) but I doubt that one household in 500 had vanilla beans or ground vanilla beans. MSG - not commonly used, but not unheard of either. Self Rising Flour - Not usually used. Women used all purpose flour and put in baking soda and baking powder if they wanted it to rise. Common table salt - the only kind used then. Sometimes iodized, sometimes not.
Other spices and herbs that have been suggested: Anise and Star Anise - I never hear of these items being used in cooking until I started lurking on the KFC boards. Licorice came only in licorice sticks at the store and when I was a boy I bought a tiny bottle of Oil of Anise at the drugstore to smear a little on fish baits. Fish love anise. Tarragon - commonly available. Tumeric - commonly available Garlic - Commonly used but as chopped cloves. Everybody had some garlic growing outside. Onion - Commonly used but as chopped onion. Everybody had a garden. Celery seed - commonly used with poultry like chicken and dressing. Cumin - commonly used, but not with poultry. Used in chili and Mexican food. Allspice - commonly used Poultry seasoning - usually used in Chicken or turkey and dressing. Basil - rarely used Thyme - sometimes used, but not often. Marjoram - rarely used Dried parsley - fairly commonly used Chervil - Never heard of it. Chives - not used unless picked fresh from the garden. Chili Powder - was not used at all unless in chili or mexican food. Cardamom - Never heard of it.
My memory is certainly not perfect, but this is how I recall it. I will post again after I have cooked chicken using Bruce B's recipe. Stan
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Post by mpmn04 on Jun 2, 2019 11:28:21 GMT
How should I grind the 1/4 tsp ground vanilla bean? I have used the beans before to make ice-cream, and they are thick and gooey like hashish oil. Mortar and pestle it with the salt maybe?
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Post by nitebeat on Jun 2, 2019 13:35:40 GMT
Lumpy wrote: I bought whole Vanilla Beans and ground them myself. Although the ones I bought are from Madagascar, perhaps McCormick uses a more potent or higher quality strain.
L
Question about vanilla beans: I have never seen, let alone used a vanilla bean. When you say you ground the beans, do you mean pod and all? or just the bean that is inside the pod?
How much of the ground bean do you use in a recipe?
I am going to cook chicken using Bruce B's recipe as soon as I can get all the stuff ordered. I am 69 and I have tasted OR Col. Sanders chicken in the mid 1960's. I am not sure that my taste memory can go back 45 years, but I think I will know it when I taste it. Stan
Many folks use only the "meat" of the Vanilla Bean and discard the pod.
Not me. I grind the whole thing, pod and all. I suppose that could account for my ground Vanilla Bean being less potent than some others.
In my previous recipes, I used 1/8 tsp. BruceB used 1/4 tsp in his latest.
Stan 41, I have been using pre-ground pure vanilla bean. In the past I ground the whole bean up after cutting it into pieces with sissors. No matter how much you grind it, it won't go to powder, much more like cigarette tobacco. BruceB
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Post by ThePieMan on Jun 2, 2019 15:01:19 GMT
grinding vanilla beans was part and parcel of the problem. the best option I found was to weigh the bean and then grind it, "together" with the other spices. It's as sticky as bear dung on beaver fur.
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Post by kgp on Jun 2, 2019 23:15:10 GMT
For the record BruceB later abandoned using vanilla in a chicken recipe. The vanilla craze hit him too but it was short lived. I have several of his vanilla recipes. Does anyone have his latest recipe (2019)?
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Post by nitebeat on Jun 3, 2019 5:54:00 GMT
BruceB is no longer active, several years ago he suddenly stopped posting, according to yves who was in contact with him via email prior, he was due to go into Hospital for an operation, from memory his wife is blind (or was that lumpy) anyway yves contacted me as another forum member after some time to apply to Take over Bruce’s forum, and when yves retired after "finding the recipe" the forum changed hands and changed its name again to "Original Recipe's Research Center" hosted by tapatalk. In short either Bruce did not survive the operation or lost his will or ability to continue his passion, I just don’t know, I do know I miss him. I will post more details if I can find them. BruceB’s last post was 27th Dec 2015
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Post by kgp on Jun 3, 2019 9:45:10 GMT
BruceB is no longer active, several years ago he suddenly stopped posting, according to yves who was in contact with him via email prior, he was due to go into Hospital for an operation, from memory his wife is blind (or was that lumpy) anyway yves contacted me as another forum member after some time to apply to Take over Bruce’s forum, and when yves retired after "finding the recipe" the forum changed hands and changed its name again to "Original Recipe's Research Center" hosted by tapatalk. In short either Bruce did not survive the operation or lost his will or ability to continue his passion, I just don’t know, I do know I miss him. I will post more details if I can find them. BruceB’s last post was 27th Dec 2015 Yves always claimed to have the O.R. but never produced it. Lumpy's wife wasn't blind so maybe it was BruceB's. I have BruceB's email address. It is an AOL email that starts with the letter S. If anyone wants to send him an email send me a private message.
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Post by mpmn04 on Jun 3, 2019 11:25:45 GMT
kgp, after all the rave reviews of BruceB Recipe BB10-0131 why did he and others abandon the vanilla as a component of the recipe? Was it replaced by some other vanillin flavored ingredient?
t/y, Mike
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Post by kgp on Jun 3, 2019 12:03:44 GMT
kgp, after all the rave reviews of BruceB Recipe BB10-0131 why did he and others abandon the vanilla as a component of the recipe? Was it replaced by some other vanillin flavored ingredient? t/y, Mike I don't know why any person who first agreed with vanilla being in the chicken recipe later abandoned it. I can only assume that they found a better recipe without it. Like in the case with Lumpy. You can see his final recipe. BruceB and I were good friends. We worked on many recipes together. I would try his and he would try mine. I haven't been in contact with him so I don't know the latest.
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