Post by kgp on Nov 10, 2022 12:29:17 GMT
Megazoid KFC 8/13/15
Hi all. I've been away for 7 years! (originally, I was forum member 27). I unfortunately lost my sense of smell and taste a number of years ago after a virus, but it's starting to come back somewhat. I have perhaps 25% of what I had before, but it's enough to start to enjoy food and spices again (phew!).
I have played with some blends over the years (especially before the virus), and came up with a couple. I know the ingredient list for KFC O.R. has become "fixed" on this forum, but frankly, there are no evidences beyond hearsay and conjecture for any of the ingredients. I personally feel it's still worth playing around with different blends, and not get bogged down by "absolutes".
Since I'm not actually old enough to remember the taste or smell of the KFC O.R., I tried to base things on the 99x blend, the 1985 vials, and some research into spice blends. KFC O.R. appears (to me), to have quite a few elements in common with Garam Masala, an ancient and ubiquitous spice blend from Northern India, blended with more traditional chicken type spices.
My recipe "The Eleven" from a few years ago:
6 tsp Black Pepper
6 tsp Sage
3 tsp Thyme
1 tsp Garlic
1 tsp Mace
3/4 tsp Cardamom
3/4 tsp Mustard Powder
1/2 tsp Coriander
1/2 tsp Allspice
1/4 tsp Bay Leaf
1/4 tsp Crushed Chili
I made up a few tins and gave them to friends & family. It went down well.
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Something I'm working on right now based what I think may be in the 1985 vials.
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My current version...
6 tsp Black Pepper
6 tsp Sage
3 tsp Thyme
3/4 tsp Ginger
3/4 tsp Mustard
3/4 tsp Cardamom
3/4 tsp Mace
1/2 tsp Allspice
1/2 tsp Coriander
1/2 tsp Cloves
1/4 tsp Bay Leaf
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I'm not convinced about the cloves, and may substitute it for a 1/4 tsp of ground Chili. This could still correspond with vial C color (I think). Please note I have color "enhanced" the picture of the 1985 vials. I bleached out the green fog on the original, and then added a touch back on B, D and I vials. Just being up-front. Wink
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I'll be completely honest and say I have borrowed from Deep Taste's excellent DT 20. I think I needed some pointers. I've cooked this blend up three times now, and done a side by side test with KFC, and it's as close as I've ever got to KFC. In fact the most obvious thing it was really missing was that punch in the face MSG twang. I'm really not keen on MSG, but will probably have to pick some up on Ebay in the name of science Wink I'm using regular off the shelf dried ginger, and I might go for some of the Jamaican Ginger everybody keeps banging on about. I've called this batch MZ.1 just for the hell of it. Got to love code names hehe.
I'm not totally sold on the clove idea (or vanilla). Allspice can give off clove notes anyway. I don't get clove from the 99x, or KFC, but then I'm no expert.
All the below measures are after grinding the spices and herbs by the way. The below mix will make more than is needed for a single batch, but the measures are done for simplicity:
~~MZ.1~~
1.5 tsp Black Pepper (Tellicherry)
1.5 tsp White Pepper
1.5 tsp Sage
1 tsp Savory
1/2 tsp Coriander
1/2 tsp Ancho Chile Pepper
1/2 tsp Ginger
1/2 tsp Mace
1/4 tsp Allspice
1/4 tsp Cardamom seed
1/8 tsp Bay Leaf
Flour mix:
100 g fine pastry flour
1.5 tsp sea salt (ground)
4 tsp of spice mixture (see above)
1/2 tsp garlic powder
Wash:
1 egg + a splash unhomogenized whole milk
Hi all. I've been away for 7 years! (originally, I was forum member 27). I unfortunately lost my sense of smell and taste a number of years ago after a virus, but it's starting to come back somewhat. I have perhaps 25% of what I had before, but it's enough to start to enjoy food and spices again (phew!).
I have played with some blends over the years (especially before the virus), and came up with a couple. I know the ingredient list for KFC O.R. has become "fixed" on this forum, but frankly, there are no evidences beyond hearsay and conjecture for any of the ingredients. I personally feel it's still worth playing around with different blends, and not get bogged down by "absolutes".
Since I'm not actually old enough to remember the taste or smell of the KFC O.R., I tried to base things on the 99x blend, the 1985 vials, and some research into spice blends. KFC O.R. appears (to me), to have quite a few elements in common with Garam Masala, an ancient and ubiquitous spice blend from Northern India, blended with more traditional chicken type spices.
My recipe "The Eleven" from a few years ago:
6 tsp Black Pepper
6 tsp Sage
3 tsp Thyme
1 tsp Garlic
1 tsp Mace
3/4 tsp Cardamom
3/4 tsp Mustard Powder
1/2 tsp Coriander
1/2 tsp Allspice
1/4 tsp Bay Leaf
1/4 tsp Crushed Chili
I made up a few tins and gave them to friends & family. It went down well.
Only registered users can see links on this forum!
Register or Login on forum!
Something I'm working on right now based what I think may be in the 1985 vials.
Only registered users can see links on this forum!
Register or Login on forum!
My current version...
6 tsp Black Pepper
6 tsp Sage
3 tsp Thyme
3/4 tsp Ginger
3/4 tsp Mustard
3/4 tsp Cardamom
3/4 tsp Mace
1/2 tsp Allspice
1/2 tsp Coriander
1/2 tsp Cloves
1/4 tsp Bay Leaf
Only registered users can see links on this forum!
Register or Login on forum!
I'm not convinced about the cloves, and may substitute it for a 1/4 tsp of ground Chili. This could still correspond with vial C color (I think). Please note I have color "enhanced" the picture of the 1985 vials. I bleached out the green fog on the original, and then added a touch back on B, D and I vials. Just being up-front. Wink
Back to top
View user's profile Send private message
------------------------------------------------------------------------------------------------------------
I'll be completely honest and say I have borrowed from Deep Taste's excellent DT 20. I think I needed some pointers. I've cooked this blend up three times now, and done a side by side test with KFC, and it's as close as I've ever got to KFC. In fact the most obvious thing it was really missing was that punch in the face MSG twang. I'm really not keen on MSG, but will probably have to pick some up on Ebay in the name of science Wink I'm using regular off the shelf dried ginger, and I might go for some of the Jamaican Ginger everybody keeps banging on about. I've called this batch MZ.1 just for the hell of it. Got to love code names hehe.
I'm not totally sold on the clove idea (or vanilla). Allspice can give off clove notes anyway. I don't get clove from the 99x, or KFC, but then I'm no expert.
All the below measures are after grinding the spices and herbs by the way. The below mix will make more than is needed for a single batch, but the measures are done for simplicity:
~~MZ.1~~
1.5 tsp Black Pepper (Tellicherry)
1.5 tsp White Pepper
1.5 tsp Sage
1 tsp Savory
1/2 tsp Coriander
1/2 tsp Ancho Chile Pepper
1/2 tsp Ginger
1/2 tsp Mace
1/4 tsp Allspice
1/4 tsp Cardamom seed
1/8 tsp Bay Leaf
Flour mix:
100 g fine pastry flour
1.5 tsp sea salt (ground)
4 tsp of spice mixture (see above)
1/2 tsp garlic powder
Wash:
1 egg + a splash unhomogenized whole milk