Alright, I just got home from work guys, to find that some cheeky bugga has released Colonel Sanders' O.R! And without all the fireworks I had planned!
Tis alright Lumpy, I'll forgive you... eventually. Just ask Brodie
I notice though, that there are already crucial elements that folks are missing, or haven't grasped yet.
First off, regarding the specific varieties of each ingredient:
The CRUCIAL ones are ANCHO Chile Pepper
(It's full, rich, almost fruity aroma, with hints of tobacco and "licorice" are extremely important to the O.R of Colonel Sanders - By that, I mean the O.R that Lumpy grew up with pre 1964)... and TAHITIAN Vanilla Beans.
Also, the problem with Lily Marlene's recipe was that he/she chose the wrong variety of Vanilla. There are TWO main species of vanilla: The Bourbon variety (i.e. Planifolia) - which is the most common and well known variety giving off the classic vanilla taste most of us are use too (think vanilla icecream), AND the Tahitian variety (i.e. Tahitensis), which has a somewhat different aroma, smelling slightly "fruity", with hints of fennel and anise.
This second variety of vanilla bean is favored by Pastry Chefs and Gourmet Cooks the world over (apparently), as it also acts as an incredible "melder" and binder for other ingredients in any given recipe.
Also, once cooked up the chicken does NOT taste like vanilla... on the contrary, it rounds off the "O.R note" many of the old timers have referred too, over the years. It is TAHITIAN vanilla which gives even todays KFC that rich "edge" - which one can taste as the "signature" of KFC - but which can not be recognised. (Although notably, today's KFC utilises a SYNTHETIC variety of this awesome spice.)
Chile Pepper, Tahitian
Vanilla Beans (and ideally, Tellicherry Black Pepper) are CRUCIAL to achieving the O.R of Colonel Sanders. Without them, you will NOT be trialing this recipe, but your own, unrelated, concoction
It is the combination of BOTH Ancho Chiles and Tahitian Vanilla which give off the full, rich, flavor (coupled with a slight "fennel" note), so many recall from the O.R of old. This is also why Lumpy was so impressed with Bruce's latest excellent
recipe (A recipe which forced me to seriously THINK about the evidence, and what other ingredients would legitimately fit that flavor profile, whilst simultaneously
matching the KFC "Vials" Photo
The other spice/herb "varieties" in the recipe are optional (till further proof comes our way), and were only chosen because they are among the absolute best quality, for each spice or herb, on earth.
Oh! How could I forget! Jamaican
Ginger is also extremely important to the O.R, pre 1964, but if you can't source it, then use the regular variety for now. (Brodie would kick me butt
if I'd left that note out
Regarding MSG, if you want Colonel Sanders O.R, and not the Corporation's, then I believe that no more than 1/4 tsp of it, per cup of flour is necessary (I will also bring forth later on very good evidence for this qty). If like me, you grew up with the KFC Corp of the 70's and 80's (which still provided very
good fried chicken), then you'll be use to larger amounts of this food additive (i.e. 1/2 to 5/8 of a tsp per cup of flour)
Regarding salt, it is true that Colonel Sanders used the equivalent of 4.25 tsps per cup of flour, however, for most people these days, it is simply too much salt! (Think Marion Kay's Breading Flour...). So, I strongly recommend that folks use between 2.5 and 2.75 tsps of salt (pe cup of flour) instead
Milk? Well, Colonel Sanders used regular full fat milk in the 50's I believe, however he began recommending low-fat varieties in the 60's...
Oil? Naturally, either Cottonseed Oil, or Corn Oil, as both these have always been used by KFC Corp... At least up until the 1980's they were
These days they use Soy based Oils...
As far as both TCK and Lumpy's Larder
are concerned, what has been posted above IS the O.R of Colonel Sanders.
I am absolutely
, 100 percent, convinced. There is not a shred of doubt in either my, or Lumpy's, mind.
Now, have at it!
- I still luv ya Lumpy!
I also understand that your word is your bond, and that you didn't want to let OUR members down
Thanks for being so kind as to cook up this fussy buggas' recipes all this time.
As many folks are not use to working with ground vanilla beans, make sure that if you buy it pre-ground, that it is NOT the white powder (i.e. vanilla powder), but that it is purely ground whole
vanilla pods... If you choose to grind your own, then grind the WHOLE bean, don't just scrape the seeds out, like you would with Cardamom pods; as the flavor of vanilla beans is throughout the entire
pod, not just the seeds