THE ORIGINAL KENTUCKY FRIED CHICKEN GRAVY! (from TCK Forum)

[ThePieMan]

A WORLD FIRST!

THE ORIGINAL KENTUCKY FRIED CHICKEN GRAVY, AS COLONEL SANDERS INTENDED IT!

FOLLOWED BY THE "CORPORATISED" VERSIONS RELEASED IN THE 60'S AND 70'S!

During the early 1970's Colonel Sanders became bitterly disappointed with KFC's attempts at utilising cheaper ingredients and taking short-cuts on quality, in order to increase profits. He was quoted by Ray Kroc (Founder of McDonalds) as saying in reference to the KFC Corporation:

Quote:
"That friggin' outfit ... They prostituted every goddamn thing I had! I had the greatest gravy in the world and those sons of bitches, they dragged it out and extended it and watered it down that I'm so goddamn mad."


In turn, justifying KFC's cost-cutting ways and it's penchant for making 'quality' subservient to profiteering, a Corporate exec. was once quoted as saying:

Quote:
"Let's face it, the Colonel's gravy was fantastic but you had to be a Rhodes Scholar to cook it. It involved too much time, it left too much room for human error and it was too expensive..." [1]

And (speaking to a reporter):

"If you were a franchisee turning out perfect gravy but making very little money for the company, and I was a franchisee making lots of money for the company but serving gravy that was merely excellent, the Colonel would think that you were great and that I was a bum..."[2]


And Colonel Sanders' said the following regarding the gravy produced by KFC Corp, in lieu of his own:

Quote:
“My God, that gravy is horrible. They buy water for 15 to 20 cents per thousand gallons and then they mix it with flour and starch and end up with pure wallpaper paste. And I know wallpaper paste, by God, because I’ve seen my Mother make it! ... To the wallpaper paste they add some sludge and sell it for 65 or 75 cents a pint. There’s no nutrition in it and they ought not to be allowed to sell it.”


Finally, Colonel Sanders was quoted as saying the following to a KFC Franchisee, after sampling his Corporatised gravy:

Quote:
"How do you serve this God-damned slop? With a straw?" [3]


Well, my fellow O.R Replicators, make up the following, compare it with the sloppy "wallpaper paste" served by KFC Corp., and YOU be the judge...

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COLONEL SANDERS GRAVY, AS IT WAS (WHICH IS, AS IT SHOULD BE), FOLLOWED BY WHAT IT BECAME (AT THE HANDS OF GREEDY, PROFIT-DRIVEN BUSINESSMEN):

1952 - 1964

The year when "Kentucky Fried Chicken" first began, to when Colonel Sanders "sold out"
to a group of businessmen headed by John Y. Brown and Jack C. Massey...

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Attachments:

[ThePieMan]

1964 - 1971

From the year Colonel Sanders "sold out", to when the new owner, John Y. Brown, chose to sell
the growing Corporation to an even bigger Corporation: Heublein Incorporated.

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Attachments:

[ThePieMan]

1971 - Present Day

From the year John Y. Brown chose to sell "Kentucky Fried Chicken" to the Heublein Corporation,
to the modern era, wherein the gravy has NEVER tasted worse...

(Admittedly the "KFC Gravy" of the 70's was superior to the KFC gravy of the 80's,
which in turn was better than the KFC gravy of the 90's, and so on and so forth...

_________________

[1] "Kentucky Fried Chicken", by William Whitworth, New Yorker Magazine, February 14th, 1970

[2] As quoted by William Whitworth in his brilliant article written for the New Yorker, entitled, "Kentucky Fried" - Feb 14th, 1970

[3] Ibid.


Last edited by The Colonel on Sun Jan 03, 2010 9:27 am; edited 36 times in total

Attachments:

[ThePieMan]

I've been meaning to add this for ages. Finally decided to, "Get it done!"

[willy]

I never ate original KFC gravy. Today it is brown, but the gravy suggested by The Colonel's chart is good ole Southern white, cream gravy. Was the original gravy white gravy (milk), or brown (water)?

[ThePieMan]

Your guess is as good as mine, probably even better. I was born in the mid-60's. But you are right. In on sense the Colonel was doing a riff on Southern style milk gravy with cracklings, along the lines of what his momma taught him. So, depending on how long those cracklings were browned in the roux, will dictate the colour. Milk and stock will lighten it, stock and cracklings will flavour it. That said, I don't think the original gravy was dark-ish brown. To get that color you either gotta damn near burn your roux or use caramel coloring.

[willy]

We make brown gravy with straight water (or broth), and no milk. Giblet gravy is oil, starch, broth, and giblets, vegetables and eggs.

[mpmn04]

Here in atlantic Canada the gravy was a light tan color.