|
Post by kgp on Nov 10, 2022 11:40:32 GMT
Posted: Sun Jun 10, 2012 7:59 am Post subject: Crawling out from under their rocks again Reply with quote Well folks, the naysayers are out in force again. It's not surprising since they do this everytime someone posts something of value.
It's the usual cast of characters. You know them. I call them the Onion & Garlic Gang.
What's truly mindboggling about their recent outbursts is that DTM, who has a site devoted to baking, claims there is no difference in types of flour. Obviously, this guy is too addled to tell the difference between a buttertart and a bran muffin.
His pal, Ellsworth, supports him by saying that he has used lots of different flours, but the results were always the same so now he uses all-purpose flour exclusively. Btw, I know the real reason. Some time ago, he bought a 25lb bag of A/P flour and he wants to use as much as he can before it reaches the "Best Before" date.
I guess they're trying to tell us that Colonel Sanders was just a crazy old coot who paid way too much for a specialty flour which was no better than any other.
Using their logic, there is probably no reason to use a certain type of shortening or oil in the fryers or a particular size of chicken always cooked at a specific temperature.
These guys are convinced that only the 11 spices & herbs are important and everything else is irrelevant.
These are the same guys who jumped all over TC after his TC34D recipe was posted. They were complaining about it before they tried it. At least they're consistent. It's kind of a "shoot first; ask questions later" mentality.
Hey DTM! How about whipping up a batch of Onion Buns for us all and, while you're at it, just use the same flour to bake a nice Lemon Meringue Pie.
L
|
|
|
Post by kgp on Nov 10, 2022 11:41:07 GMT
KFCOR members have been in contact with 2 mills which provided flour to Colonel Sanders way back before the KFC corporate bean counters started making changes to his recipe to save money.
Both mills confirmed that the unbleached flour they provided was milled from Soft Winter Wheat and had a protein content between 6% and 8%.
They provided us with other important factors such as the ash content, falling number and grind type.
Unfortunately, the minimum order quantity for the specification they gave us is 4 tons. Thankfully, one of the mills sells a retail version which is not identical, but is very close to what Colonel Sanders used.
Using this flour, I cooked a test batch which delighted me immensely. For the first time since I got involved in our quest, the breading on this batch of chicken can accurately be described as "finger lickin' good" because it stuck to our fingers just like 60's era KFC did.
They don't call it "finger lickin' good" these days because it's not. The breading at some KFCs is almost bulletproof.
We're almost there folks and that's because the members at KFCOR didn't limit their research to herbs & spices.
All of us at KFCOR are still very active and we will continue to be until we can consistently and accurately cook Colonel Sanders' original recipe Kentucky Fried Chicken.
L
|
|
|
Post by kgp on Nov 10, 2022 11:41:28 GMT
Posted: Mon Jun 28, 2010 12:52 pm Post subject: Reply with quote That's almost as ridiculous as moxyroxy's 27 ingredient recipe.
Clawed2, haven't you been paying attention to any of the valuable research over the past couple of years.
Perhaps you should try Sesame seeds, Almonds and dried figs. It couldn't be any farther from the O.R. than the recipe you posted above.
Shaking my head in disbelief.
L
|
|
|
Post by kgp on Nov 10, 2022 11:43:21 GMT
Lumpy O.R.
3/4 tsp black pepper 1 tsp white pepper 3/8 tsp coriander 1/4 tsp Ancho Chile Pepper 5/16 tsp ginger 3/16 tsp savory 1/8 tsp cloves 1/8 tsp cardamom 1 tsp sage 3/16 tsp bay leaves 3/16 tsp vanilla beans
4 1/4 tsp salt ( I USE 2) 1/4 tsp MSG
1 cup of flour
Lumpy's O.R. by weight
2.35g Sarawak White Pepper 1.58g Tellicherry Black Pepper 0.65g Rubbed Sage – Marion Kay 0.63g Coriander – Marion Kay 0.27g Savoury – Marion Kay 0.32g Ground Bay Leaves – Marion Kay 0.23g Cardamom – Marion Kay 0.56g Jamaican Ginger – Marion Kay 0.43g Ancho Chili Pepper – McCormick 0.35g Tahitian Vanilla Bean – fresh beans dried and ground 0.27g Ground Cloves – Marion Kay
|
|
|
Post by kgp on Nov 10, 2022 11:43:46 GMT
Posted: Sat Oct 30, 2010 9:58 am Post subject: Reply with quote Because of the back-stabbing and name-calling that was occuring, I was seriously considering closing Lumpy's Larder. Thankfully, that decision was made for me. It will not be re-opened.
Although many of you disagree, I sincerely believe we have reached our goal and that Mark should be congratulated for getting us here.
Mark, please accept my heartfelt thanks for the years of quality effort you have expended to get us to this point.
I'll see you around, my friend.
Best regards, Paul (aka Lumpy)
|
|
|
Post by kgp on Nov 10, 2022 11:44:29 GMT
Lumpy Chili Powder
• 2 tablespoons paprika • 2 teaspoons oregano • 1 1/4 teaspoons cumin • 1 1/4 teaspoons garlic powder • 1 1/4 teaspoons cayenne pepper • 3/4 teaspoon onion powder
Directions
Mix'em up.
L
|
|
|
Post by kgp on Nov 10, 2022 11:44:56 GMT
Lumpy:
The purpose of putting the chicken pieces on a rack in the oven for 20 minutes is to deal with any oil which may make the chicken taste greasy. The temperature should be 150F to 170F which is approximately 75C. If you put your chicken in a 170C oven, you're baking it which will make it dry and tasteless.
|
|
|
Post by kgp on Nov 10, 2022 11:45:26 GMT
Brodie to Lumpy:
Sun Jul 25, 2010 2:43 pm Post subject: lumpys latest Reply with quote let me start by saying i have tremendous respect for my pal lumpy, and most everyone else here at tck. let me also remind everyone that i am 48 years old, and had my first taste of o.r. circa 1968-69. i followed lumpys direction to the "T", using all marion kay spices and herbs, except bourbon madagascar vanilla beans (mccormick gourmet collection), mk msg, and mk fine flake salt. what im about to say will be controversial as hell, among some of us, but, as ive said before, i must be honest, to the best of my recollection. while the addition of vanilla beans didnt bother the overall flavor, it really didnt add anything either. at least as far as o.r. is concerned. in fact, i prefer star anise over vanilla. to me it brought a nicer flavor. most "regulars" here at tck know of my fondness for mk 99x. as ive said before, its the closest (easily) that ive tasted to date. and dont kid yourself, ive cooked a lot of chicken in the last year and half. dusty made a comment the other day, he said, and i quote, "if i blind-folded brodie, he wouldnt be able to tell the difference between todays crop, and 99x". as i thought about that, i realized, there is a reason for that. its because they are so bloody close! as they should be, if you believe the proven history of colonel sanders, bill summers, and kfc! they both are watered down, but they were not discarded. no doubt, there have been some fine recipes created on this forum, yet none taste remotely like todays kfc or 99x. you might say they are BETTER, but you cant say they resemble todays kfc or 99x in the least. i think were off track. unleash the hounds.
|
|
|
Post by kgp on Nov 10, 2022 11:46:44 GMT
Posted: Fri Jan 14, 2011 5:53 pm Post subject: Forst Experimental blend for 2011 BB11-0001 Reply with quote I tried a new recipe last night with excellent results. Amounts of each are in their usually amounts, red pepper = 1/4 tsp. etc. 1 blk pepper 2 vanilla 3 terragon 4 thyme 5 mace 6 rosemary 7 cloves 8 red pepper 9 ginger 10 savory 11 hint of cinnamon 1/32
1/2 tsp msg 1 cup flour salt - 2 tsp popcorn 3/8 tsp onion salt
Notice omission of sage, w/pepper,cardamom, bayleaf and fennel, Again the flavor was excellent right up there with BB10-0131. Nothing stood out. Aroma and taste excellent on cold test. Vanilla is obviously what is giving these blends their unique and similar flavors. BruceB
_________________ 99X = 99% Sanders and 1% Summers Back to top View user's profile Send private message Lumpy
Joined: 26 Jun 2010 Posts: 55
New postPosted: Fri Jan 14, 2011 6:55 pm Post subject: Reply with quote Bruce, you're a very creative guy and I respect your perseverance immensely. I hope others feel the same about me.
I can never fault a legitimate researcher's recipes (and you are most definitely legitimate), but I do feel it's appropriate to offer feedback which I believe is the most important element in reaching our goal. I welcome feedback and I know you do too, Bruce.
So here goes.
I really only have one thing to say about BB11-0001 and please forgive me for saying this before I've even cooked it, but I consider myself a Tarragon expert and I know it doesn't belong in Colonel Sanders' Recipe.
I realize many people consider that Tarragon and Fennel have a very similar flavor profile, but in fact, they are quite different. Blindfolded, I could tell the difference between those two in a heartbeat.
If I was going to remove ground Fennel from a recipe, I might substitute ground Anise, but not Tarragon, Basil or Star Anise.
I don't mean to sound arrogant (even though I probably do), but if I walked into anyone's kitchen who was using Tarragon, I would know it immediately. I can't tell you exactly how I know it, but I do. It's an aroma which my brain has identified and when the nasal receptors are triggered with its unique aroma, I know instantly that it's Tarragon.
I love your recipes, Bruce, but before I try this one I need to cook my latest which I had planned on doing this week. Unfortunately, my wife wrapped her car around a pole (thankfully, she wasn't injured) so this week has been kind of hectic.
L
|
|
|
Post by kgp on Nov 10, 2022 11:48:27 GMT
Lumpy 3.0 - 01SEP2009
~Chicken~
1 whole chicken, cut in pieces to KFC spec (or 8-10 legs and thighs)
~Flour Mix~
2 cups self-raising cake/pastry flour 1 tbsp Sugar, light brown 1 tbsp Salt, ground 2 tsp MSG
~Spice Mix~
2 1/4 tsp White Pepper, fine ground (s) 1 3/4 tsp Black Tellicherry Peppercorns, medium ground (s) 3/4 tsp Sage, fine ground (h) 1/2 tsp Cayenne or Chilli flakes, ground (s) 1/2 tsp Coriander seed, ground (s) 1/2 tsp Dry Mustard (s) 1/2 tsp Summer Savory leaves, ground (h) 1/2 tsp Tarragon leaves, ground (h) 1/4 tsp Cardamom seed, ground (s) 1/4 tsp Celery seed, ground (s) 1/4 tsp Ginger, fine ground (s) 1/4 tsp Nutmeg, fine ground (s)
~Brine~
4 cups Water 1 tbsp Vinegar 1 tbsp Salt 1 tbsp Sugar 1 tbsp MSG
Brine the chicken for no less than 4 hours.
~Egg Wash~
1/2 cup 2% Skim Milk 1 Whole egg, beaten
~Cooking Instructions~
Pressure Fry - According to Colonel Sanders' patent or manufacturer's instructions
or
Deep Fry - 338F, 12 minutes
Keep batches (5 piece max/batch) warm in 200F oven until batches and side dishes (i.e. French fries, Taters, mashed potatoes) are complete.
Btw, for those who are counting and for the purpose of this recipe, I consider Black and White pepper to be one item (just as Marion-Kay does).
Although many people do, I don't consider Salt, Sugar or MSG to be part of the 11 herbs and spices. I consider them to be additives and/or flavor enhancers.
For Kiwi: 3h; 8s
|
|
|
Post by kgp on Nov 10, 2022 11:51:25 GMT
Logo Attachments:
|
|
|
Post by kgp on Nov 10, 2022 11:53:21 GMT
Funny Attachments:
|
|
|
Post by kgp on Nov 10, 2022 11:54:19 GMT
Funny Attachments:
|
|
|
Post by kgp on Nov 10, 2022 11:54:47 GMT
Funny Attachments:
|
|
|
Post by kgp on Nov 10, 2022 11:55:07 GMT
Funny Attachments:
|
|