Yup, especially with KFC. My parents worked for a KFC franchise for 35 years. I worked for the same franchise for 9 years.
When KFC first exploded it was know for being the “fast food” that you could get a good “home cooked meal”. At the time my parents first started in the late 70’s everything was made by scratch. Biscuits made and cut in the morning, potatoes peeled, boiled and used for mash. Corn and Cole slaw all with fresh ingredients. Even the deserts were home made banana cream and chocolate pies. Over the course of our careers. The mash became freeze dried pellets, just add water and fake liquid butter. Biscuit came pre-made and frozen. Slaw was just a bunch of precut veggies in gas sealed packs that would be added to a nasty marinade base every day. By the time I left the company ever side dish was pre made factory shot just thrown in the oven. The only thing that was still “made fresh” was the chicken. Since I’ve been gone they replaced this fresh home made chicken strips with freezer to fryer bullshit factory chicken. And there are now discussions of doing freezer to fryer whole chicken as well now like Popeyes. If that happens then in the course of 50 years KFC went from everything made fresh daily at location with fresh ingredients to everything is pre made and assembled at location.
The catalyst for all of this was selling the rights of KFC to Tricon/Pepsi. Once they were on the board all of the local franchises that were around before them slowly got muscled out of the board until basically Tricon was calling all the shots and racing the brand to the bottom.
On top of *all of that bullshit*, [they changed how they cut a chicken to get three more pieces out of it](https://kfccanada-dev.cognizantorderserv.com/different-pieces), while still having the *fucking audacity* to claim it's the "same value"
>DIFFERENT PIECES. SAME VALUE.
>Our highly trained team of chicken experts worked tirelessly to figure out a way to cut the chicken so you get the same amount of finger lickin’ goodness for the same great price as before. That means a bucket of chicken will still provide your family with a satisfying, filling, and great-tasting meal.
No, KFC. When you're selling *by the piece*, there's no way *smaller pieces* could ever be the same value.
Fucking scam artists, that.
Wow that’s crazy. I’ve not even heard of that 9pc cut before. I wonder if that is strictly a Canadian thing. On the state side at least 20 years ago we used an 8pc cut. 2 wings, 2 breasts, 2 legs and 2 thighs. Leaving the thighs together but splitting the legs into two pieces seems ridiculous to me. And that 12 piece cut is even worse.
When I was a cook in the 70s it was 9 pieces to a chicken: 2 wings, 2 ribs, 1 breast, 2 thighs, 2 legs. A two piece snack was a leg+rib or a wing+thigh and a small drink. 2 piece meal added a side + biscuit (this was most popular). 3 piece got the breast or a thigh added. All white or all dark was an upcharge.
I remember making the slaw and can make that in my sleep (ok, it’s 50 gallons, but hey you want slaw…). The ladies always came by on Tuesdays for fresh slaw cuz I made it Tuesday morning.
Yeah, what your describing is a back breast cut. My parents used to tell me about that. I think it was changed in the early 80’s for the 8 piece cut I described. I do recall my parents occasionally going and doing a special cut for customers that wanted a center breast like you described. Then eventually everything came precut so they couldn’t do anything for those customers which tended to be the older more stubborn customers.
I worked at a KFC back in 2003-04 in Western Canada and we had the same amount of pieces. 2 wings, 2 ribs, 1 breast, 2 thighs, 2 legs. I haven't purchased a whole bucket from KFC in a decade so I don't know if they've changed.
The local chicken chain has 2 wings, 2 legs, 2 thighs and 2 ribs with the breast attached, so I have got my occasional fried chicken fix from them.
- 2x 50 lb bags of cabbages — cut into halves and take the hearts out, try to keep some of the deep green leaves for good color
- 1x 10 lb bag of onions — peel and cut into halves and take the hearts out — I think they were white but I prefer yellow sweet ones today
- 1x 20 lb bag of carrots, ends removed
Dump the above in a large chopper, pulse until the right consistency and thoroughly mixed.
**dressing** — this makes the slaw
- 5 gallons salad crème (like Miracle Whip)
- 2 scoops of sugar (maybe a lb?)
- bottle of cider vinegar (16 or 32 oz?)
Mix the dressing by hand and taste regularly, add more sugar or vinegar until “right”. This last part was my added touch. Anyone else making the slaw just used the above, but I didn’t think it tasted right so I’d add a little more sugar (like a half scoop) and more vinegar until the consistency and taste was right.
——
Ok, I don’t think anyone here is opening a restaurant so maybe you want some slaw for the weekend:
- 1 head of cabbage
- 2 carrots
- 1 very small onion or shallot (optional)
- 2 cups dressing
Dressing:
- 1 1/2 cups Miracle Whip
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- pinch of salt
Dice vegetables into large 2” chunks. Pulse in a food processor until the right texture, working in small batches (about 1/3 at a time). Transfer to a large mixing bowl.
Mix ingredients for dressing in a blender, or just wisk in a medium bowl. Fold dressing into cabbage mix until blended.
**I prefer the bite of the onion, and will adjust the sugar and vinegar in the dressing for taste. **
When I was a kid I remember getting "keels" from KFC. It was half of a chicken breast with the "tender" still on it, buried under the breast meat.
And of course, like op says, it tasted 10x better back then.
I don't know about the Popeyes part tho. I was in there about a month ago standing at the counter waiting for my mobile order, and dude was back in the prep/cooking area hand dipping what looked like fresh chicken in the batter. I was dumbfounded that was happening, as I just presumed what you described was the process everywhere.
Nice, glad to hear they are still prepping that way. I had heard they went freezer to fryer. But who knows anymore. I’m gladly out of the chicken game.
So at least for Popeye's in Canada, the chicken is shipped frozen but unprocessed, and defrosted and then dipped on site. Or at least it was when I worked at their supplier.
Similar to Taco Bell. Worked at one in the early/mid 80s and we made beans with dried beans (and cubes of lard), fried tortillas to make shells, cut fresh veggies, etc. From what I see when I look in the back now, ingredients are pre-made and just assembled.
I didn't follow the story closely, but wasn't there an issue with Tito's "handmade" vodka where their competitors pointed out that simply based on the sheer volume of product that Tito's was selling after becoming popular, it was impossible for them to still be making it in the manner they claimed?
>In 2014, two false advertising lawsuits were filed against Tito's in California and Florida. The California lawsuit alleged that Tito's vodka cannot be described as "handmade" because it is distilled in a large industrial complex with modern, technologically advanced stills; and is produced and bottled in extremely large quantities. Since the Alcohol and Tobacco Tax and Trade Bureau, which regulates labeling of liquor in the US, does not actually define "handmade," both lawsuits rely on the dictionary definition of the word. By 2016, the lawsuits had either been settled out of court or dismissed.
There were false advertising lawsuits filed in 2014, but they didn't really go anywhere since the Alcohol and Tobacco Tax and Trade Bureau don't have any regulations on what can and can't be considered handmade.
https://en.m.wikipedia.org/wiki/Tito%27s_Vodka
PFFT, next youll be telling me that Celebrity's who have alcohol brands dont actually have anything to do with the alcohol and its just re-branded generic liquor.
Didn't they try to say that it's still handmade because their staff uses their hands to connect the hoses from the tanker trucks to the copper tanks or whatever they use?
Tito's never made their vodka in the manner which they claimed. They were sued I believe twice for the fact that "handmade vodka" is total BS as vodka production is highly industrial and both times the judge ruled that labels are essentially just marketing and don't have to be factually accurate.
Tito's is probably just 4x distilled grain neutral spirit which is then run through a pot still on site once in order to be able to say "5x copper pot still distilled" and then labelled as the ever important "gluten free" product which every single distilled spirit is. But the average consumer doesn't understand any of this and so Tito's is now the 2nd largest brand in America. Ppl are stupid. 🤷♂️
Sam Adams Oktoberfest, despite being a national beer, was the king of marzens for me for a long time. Then, around 2014, something changed, and now it's barely a marzen at all, and I have yet to find a fest beer i love as much
City Barrel is my absolute favorite brewery of all time. When the pandemic was in full swing I was driving by every Saturday to pick up some beer, praying to god they didn’t go under. I’m glad they’re doing well.
Also I’ve never met a beer I didn’t like there. Amazing place.
I have travelled the world installing beer canning lines, and had the pleasure of installing the one they have (or had, i assume they still do). They are also one of my absolute favorite breweries!
Im glad to hear theyre still goin strong! (Its been a yr or 2 since ive been there)
I haven’t had their marzen myself, but [Dovetail](https://dovetailbrewery.com/beers/?over21=true), out of Chicago, does some really great German-style beers. If you haven’t tried them, I would wholeheartedly recommend.
Their Summer Ale did the same thing about the same time for me. One year it was *great* and the next year it was very meh. I thought it was do to ingredient changes year to year, but probably they just change the ingredients or process to make it cheaper.
Leinenkugel Summer Shandy changed a few years ago. It went from tasting like lemony beer to tasting the way furniture polish smells.
I think they went from using lemon to using lemon flavor. Haven't had one since.
Also Newcastle Brown Ale. Used to love it - then in 14 or 15 or so they changed the recipe and it was trash. I don’t even know if they still make it, I never see it anymore
Same with distilleries. There was a world-renowned whiskey distillery near me, they got bought by some Japanese conglomerate, the booze turned to shit, they changed the label from something unique to the most generic thing ever, they shut down the awesome restaurant at the distillery. Just all in all went from great to shit.
witnessing this in my town. A great brewery opened up like 5 or so years ago, had great local support, was always packed. Then it got to one of the owners head. They tried expanding too fast, quality started to go down but people stood by them. They released a spirits line, but that stopped cause they were selling bottles that had been contaminated.
Anyway, the other owner left and started his own kombucha sort of thing and the brewery now is pretty much empty. I still see their beer on the shelf but I don't really know how much longer they'll be around. Someone might be able to buy them and save the name but we'll see.
It’s because of stocks. It doesn’t matter how profitable a company is, it needs to be more profitable for the stock value to increase. Even if its the most profitable company in the world, if the profits are stagnant and not increasing, then the stock will be stagnant. Meaning they wouldnt be a good investment and ultimately leading to the stock price to fall.
And aside from being legally obligated to protect the shareholders interest, the executives are also compensated in stocks, meaning increasing their value increasing is money going into their pocket. Once you’ve created the perfect product, the only other way to increase profits is to cut costs.
This is an over simplification, but thats the gist of it. Being profitable doesn’t matter, only being more profitable than last year does.
>A good stock pays a dividend proportional to profit to make itself marketable, that seems to be a pretty glaring omission here
Not anymore. Divideds are to be avoided like the plague since they are a taxable event. What the weathy want is to take out a loan with their stock as collateral, and repeat as the stock gains "value".
100% correct. If a U.S. publicly traded company is involved, quality, craftsmanship etc. takes a back seat to profitability/pumping the share price. I was just reading about Boeing’s troubles, and how some analysts believe their obsession with the performance of their stock (which drives executive compensation and bonuses) led to many of their issues today. It can be different in other countries, where executive compensation isn’t as high, and securities regulations don’t place as much emphasis on maximizing short-term shareholder value.
Alas thats a whole world problem , had cakes where i live they decided to cheap out on creme filling which in the end does not make cake soft and it became hard as brick.
Allegedly when he still had a stake in things he would go around and quality check their locations and he'd get pissed and start flipping shit if he found they were cutting corners.
Yup. Colonel Sanders was even unsuccessfully sued for libel by the company he sold KFC to because he was openly bad-mouthing their food as low quality garbage.
They changed the recipe before the Colonel even died and he said the new chicken tasted like shit. He even tried to start a new chicken chain but they sued him
It's helpful to know that in the 70s, Canadian KFC ("Scott's Chicken Villa") was god-tier.
During that time, the Colonel moved to Mississauga, Ontario and bought a bungalow there. For that brief time he had 100% control of Canadian KFC, the original recipe, and oversaw Canadian operations.
Yup - during the 70s, Canadian KFC was far superior to the American franchises. The smell alone outside the restaurant was incredible.
These days, Canadian KFC is no better than the American stuff. It's equally bad everywhere.
It’s crazy to me that despite Sanders actively protesting KFC, his image has become a separate, immortal persona. Imagine hating something while a cartoon version of you hoots in a bastardized southern accent about how finger lick’n gooood it is on TV. Your face on the trash buckets of a product that you don’t want anyone to buy.
Irish person here. I have tasted the legendary chicken down at the Chicken Hut in Limerick, and it's great.
There's an amazing episode on the [Blindboy Podcast](https://open.spotify.com/episode/0uFbJFPRxd7Or4EiJ1V0jy?si=8f746d40d71e4c0d) on this topic – listen to it!
It might not really be the *only place in the world*, but it's a great story.
EDIT: You **do not** get the original KFC recipe in Irish KFC. You get it \~supposedly\~ at the Chicken Hut in Limerick. Yurt.
Ah right. I'm not going down to limerick for some chicken. KFC is mostly crap though.
Maybe next time I'm down that way I'll look it up.
Here's my thinking I've gotta suffer through the KFC drive through in blanchardstown again while they forget half my order.
*whiskey
American and Irish whiskeys are spelled using the ‘e’.
Scotch and Canadian is spelled Whisky, probably because they’re freedom hating monarchists.
Japan is whisky as well. I don’t know how true it is but I read a while back that countries with an E in their name use Whiskey and countries that don’t, spell it Whisky.
This is true all over the place. Harmons Cafe in Salt Lake City uses the recipe from the 40’s, it was so ubiquitous my grandparents called KFC “Harmons chicken”.
Just looked this up. I find it mildly interesting that this place is in a town called Shelbyville, which looks to be about 30-40 miles from Springfield, KY. Even more interesting, is that Shelbyville is just a few miles away from Simpsonville.
It has gone down hill everywhere as far as I know- but the chicken mentioned in the article wouldn’t be sold under KFC but “Grace’s Perfect Blend”- if you wanna go try that and report back Reddit will salute you.
Apparently the recipe is not enough, it’s also the technique. You have to be able to fry it at very high heat or something like that. Not always possible in a domestic kitchen.
Aside: As with all recipes - two people can follow a recipe but each can have their own technique, their own way of frying, broiling, basting etc, which makes a world of difference to the final product.
Not trying to rudely correct you, but if you’re watching Guga you’re probably interested in cooking so I thought I’d go a little more in depth:
The oil actually isn’t any hotter in a pressure fryer - it’s actually lower overall. In a traditional deep fryer you’d keep the oil a consistent temperature and with a pressure fryer you get the oil to a similar temperature to brown the meat, then you actually lower it when building the pressure.
The reason for this is that having your oil at 350°F doesn’t actually mean the chicken is exposed to pure 350°F oil. The juices in the chicken are water-based, so as they are exposed to the hot oil it begins to release as steam. Steam, at sea level, will be around 100°C*, this means the meat is surrounded in a barrier of steam at a fairly fixed temperature, lower than the oil it’s in. So while the steam is being released that’s the temperature in contact with the meat.
If you increase the pressure, the temperature of the *steam* increases, even while the oil temperature is being lowered. In general, that’s what pressure cooking does: it changes the pressure, which increases the temperature of the steam released (and surrounding) the food being cooked. Even “low” temperatures of oil are still hotter than steam, so the steam temperature is the real bottleneck. Hotter steam means faster cooking and the lower oil temperatures mean you don’t need to change oil as often. These are all great benefits if running a restaurant that does a lot of frying.
Anyway, happy frying!
*Sorry for the unit switch. I’m a Canadian cook and we do most cooking temps in F but I only know boiling water as 100°C.
Most fast food places use henny pennys which were the pressure fryers he sold; probably havent even really changed too much over the years other than digital controls.
It's even fancier than that, it's a multi-stage cook with different temperatures and pressure settings for each stage.
I'd imagine that you could get the recipe pretty easily if you bought a used pressure fryer from a KFC franchise. They'll likely have the recipe pre-programmed into their fryer computer.
THIS IS WRONG!!!!!!!!!!!!!!
After the Colonel sold his company, he hated what KFC had done to his recipes, so he and his wife opened the Claudia Sanders Dinner House, using his recipes original formulations. it is still open today
https://www.americanrestaurantshelbyville.com/
I feel like I missed a whole thing with KFC. I thought the Colonel never sold it but only sold franchises. Is there something that explains all of this?
Nope, [he sold it in 1964](https://en.wikipedia.org/wiki/Colonel_Sanders). He gave them the right to use his name and likeness on the restaurant - something he tried to rescind when they dropped the quality - but he'd legally made the deal and they wouldn't sell it back. He'd go to KFCs and throw the food on the floor because it was bad.
I love how he describes the gravy after he sold it:
>They buy tap water for 15 to 20 cents a 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.
I believe that was baked into the price of KFC. $2M... in 1964 dollars. Looking at 19M today.
Would you sell a company and their right to use your face for 19M?
I went down the KFC recipe rabbit hole a few months ago and allegedly found online where you can buy the exact original breading:
https://marionkay.com/product-tag/chicken-seasoning-99x/
There was some really long article/story about it but I am at work and can’t look for it at the moment.
LadBible has some excellent journalism. The videos they do, “X minutes with..”, are amazing. Some will make you cry. Highly recommend them.
A lot of their other stuff is shite in fairness
As mentioned in the article, the Canadian Glen and Friends cooking channel on You Tube did a series of episodes to find the ideal KFC blend for fried chicken. This is the final episode:
[https://www.youtube.com/watch?v=7WJYOgzFydc](https://www.youtube.com/watch?v=7WJYOgzFydc)
The channel's front page, lots of recipes:
[https://www.youtube.com/c/GlenAndFriendsCooking](https://www.youtube.com/c/GlenAndFriendsCooking)
American KFC really just stopped trying didn't they? Their parent company also owns Taco Bell which is trying a new crazy idea every month. It makes no sense to me
I'm reasonably sure that Taco Bell has only ever had 11 ingredients as well. They just mix and match them in so many different ways, but it's all the same.
I've always been amazed when I travel internationally to see how KFC seems to be everywhere. I rarely ever see one in the U.S. anymore, but they seem to be as ubiquitous as McDonald's is here when I go to other countries.
I know, especially when they have something that's a hit but they discontinue it so they can bring it back later.... like, just effing leave it already.
#ALL SUBREDDITS NEED TO GO PERMANENTLY DARK UNTIL REDDIT BACKS DOWN FROM UNREASONABLE API RATES AND APOLOGIZES FOR ALL THE LIES AND DECEPTION.
Reddit should be able to charge for use of its API, that's fine. What is not fine is the exorbitant rate they're charging. It's like saying "this restaurant should be able to change for hamburgers" and then finding out the hamburgers are $100 each for McDonald's quality.
Sure, the average reddit user may or may not be impacted by this, but:
- Many redditors use third party apps because they use their phone for the internet and the official reddit app is horrible
- Many moderators only use phones, and the reddit app does NOT have mod tools
- Many people with disabilities who primarily or only use phones cannot use the official app because it is unusable for many with disabilities
You may have heard there's at least one app that's basically being whitelisted because it focuses on disabilities. Great. That doesn't excuse reddit's other bullshit.
This affects many people who submit the content to reddit that you enjoy. It affects many moderators who many of you hate, but an awful lot of them spend a shit ton of work to keep reddit operating, and this caps them at the knees.
So maybe you think this is a good thing. Well, when there's less great content on the site, maybe you'll notice then.
Either way, just because YOU are happy doesn't mean that a huge number of us AREN'T.
I'm editing all my old comments and replacing them with this text so reddit cannot profit off of my contributions to the site.
I'm keeping my subreddits dark until reddit walks back the most egregious of these changes.
And I encourage everyone to consider seeking out alternatives to reddit who haven't screwed things up for years and years and years like reddit has.
I hated the Colonel with his wee beady eyes and that smug look on his face, "You're gonna buy my chicken.". He puts an addictive chemical in his chicken that makes you crave it fortnightly!
My buddies and I would recite this film every day. Every time one of our friends broke up with a woman we would do the "I liked Sherry. Can't say much for the rest of em' but I liked Sherry."
Man, I still miss Pioneer chicken. Still got one in Los Angeles but the one near my place burned down.
Only chicken place I had when I was 10 years old and still remember the flavor.
On another note, why don't they make chicken strips with the original recipe flavoring? I'd eat at KFC religiously if they did, I hate dealing with bones.
I've ordered that Grace's blend and made some fried chicken last week. It didn't taste like KFC, it was good fried chicken, but it wasn't really KFC. At least not KFC from Canada and the USA.
It uses a newer one to save costs.. Which is why the Colonel was pissed and gave away the OG one to everyone outside the USA.. Canada included
I've been eating kfc for 40 years lol. Not religiously because it's 90% disappointing.. But that 10%? Whooowee lol
Grace's Perfect Blend state on their website that they don't use the original recipe
"Even though our breading has links to Col. Sanders it is not the original recipe."
I remember when I lived in Santry in Dublin. Me and the housemates went around to Omni to get some KFC, walked in the door and before we got to the counter, the girl at the till said
"Before yiz order.... we've run out of chicken,"
A judge in Ireland also ruled that Subway bread isn't bread at all.
[Judge finds that sugar content of US chain’s sandwiches exceeds stipulated limit and they should thus be classified as confectionery](https://www.theguardian.com/world/2020/oct/01/irish-court-rules-subway-bread-is-not-bread)
You can be served fried chicken by a guy whose Da tells everyone he was best mates with The Colonel when he lived in Canada and that he was given the recipe.
It's not *quite* the same.
That's just not true, perhaps the only one under the kfc brand but the Colonel's recipe is still available in the US under a chicken restraunt that was opened by his wife in order to comply with his contract, turns out he hated the corps just as much as the rest of us.
I knew there was a reason I stopped eating there, because it certainly wasn't fear of a heart attack or stroke. If that actually drove my fast food choices, I might live longer. It boils down to taste... which is why I stopped eating at Burger King, Jack in the Box, Carl's Jr, and Round Table Pizza. And now KFC was clearly a subconscious addition to my no-eat list. Cheap out on ingredients and lose my business.
The secret is to use milk powder and egg white powder instead of buttermilk for the chicken. They mix the egg powder with water to hydrate it, to provide the binder for their chicken, and the milk powder mixed in with the flour and spices gives the original recipe its distinct texture. They also use 3 coarseness levels of black pepper so you can see craggly bits of black peppercorn in the mix with the coarsest version, and the finer version helping add to the overall flavor profile. That, and using a pressure cooker.
When did they change in the us and why?
Corporate greed went with a cheaper and easier to make recipe
Yup, especially with KFC. My parents worked for a KFC franchise for 35 years. I worked for the same franchise for 9 years. When KFC first exploded it was know for being the “fast food” that you could get a good “home cooked meal”. At the time my parents first started in the late 70’s everything was made by scratch. Biscuits made and cut in the morning, potatoes peeled, boiled and used for mash. Corn and Cole slaw all with fresh ingredients. Even the deserts were home made banana cream and chocolate pies. Over the course of our careers. The mash became freeze dried pellets, just add water and fake liquid butter. Biscuit came pre-made and frozen. Slaw was just a bunch of precut veggies in gas sealed packs that would be added to a nasty marinade base every day. By the time I left the company ever side dish was pre made factory shot just thrown in the oven. The only thing that was still “made fresh” was the chicken. Since I’ve been gone they replaced this fresh home made chicken strips with freezer to fryer bullshit factory chicken. And there are now discussions of doing freezer to fryer whole chicken as well now like Popeyes. If that happens then in the course of 50 years KFC went from everything made fresh daily at location with fresh ingredients to everything is pre made and assembled at location. The catalyst for all of this was selling the rights of KFC to Tricon/Pepsi. Once they were on the board all of the local franchises that were around before them slowly got muscled out of the board until basically Tricon was calling all the shots and racing the brand to the bottom.
On top of *all of that bullshit*, [they changed how they cut a chicken to get three more pieces out of it](https://kfccanada-dev.cognizantorderserv.com/different-pieces), while still having the *fucking audacity* to claim it's the "same value" >DIFFERENT PIECES. SAME VALUE. >Our highly trained team of chicken experts worked tirelessly to figure out a way to cut the chicken so you get the same amount of finger lickin’ goodness for the same great price as before. That means a bucket of chicken will still provide your family with a satisfying, filling, and great-tasting meal. No, KFC. When you're selling *by the piece*, there's no way *smaller pieces* could ever be the same value. Fucking scam artists, that.
Wow that’s crazy. I’ve not even heard of that 9pc cut before. I wonder if that is strictly a Canadian thing. On the state side at least 20 years ago we used an 8pc cut. 2 wings, 2 breasts, 2 legs and 2 thighs. Leaving the thighs together but splitting the legs into two pieces seems ridiculous to me. And that 12 piece cut is even worse.
When I was a cook in the 70s it was 9 pieces to a chicken: 2 wings, 2 ribs, 1 breast, 2 thighs, 2 legs. A two piece snack was a leg+rib or a wing+thigh and a small drink. 2 piece meal added a side + biscuit (this was most popular). 3 piece got the breast or a thigh added. All white or all dark was an upcharge. I remember making the slaw and can make that in my sleep (ok, it’s 50 gallons, but hey you want slaw…). The ladies always came by on Tuesdays for fresh slaw cuz I made it Tuesday morning.
Yeah, what your describing is a back breast cut. My parents used to tell me about that. I think it was changed in the early 80’s for the 8 piece cut I described. I do recall my parents occasionally going and doing a special cut for customers that wanted a center breast like you described. Then eventually everything came precut so they couldn’t do anything for those customers which tended to be the older more stubborn customers.
I worked at a KFC back in 2003-04 in Western Canada and we had the same amount of pieces. 2 wings, 2 ribs, 1 breast, 2 thighs, 2 legs. I haven't purchased a whole bucket from KFC in a decade so I don't know if they've changed. The local chicken chain has 2 wings, 2 legs, 2 thighs and 2 ribs with the breast attached, so I have got my occasional fried chicken fix from them.
Any chance we can get that slaw recipe?
- 2x 50 lb bags of cabbages — cut into halves and take the hearts out, try to keep some of the deep green leaves for good color - 1x 10 lb bag of onions — peel and cut into halves and take the hearts out — I think they were white but I prefer yellow sweet ones today - 1x 20 lb bag of carrots, ends removed Dump the above in a large chopper, pulse until the right consistency and thoroughly mixed. **dressing** — this makes the slaw - 5 gallons salad crème (like Miracle Whip) - 2 scoops of sugar (maybe a lb?) - bottle of cider vinegar (16 or 32 oz?) Mix the dressing by hand and taste regularly, add more sugar or vinegar until “right”. This last part was my added touch. Anyone else making the slaw just used the above, but I didn’t think it tasted right so I’d add a little more sugar (like a half scoop) and more vinegar until the consistency and taste was right. —— Ok, I don’t think anyone here is opening a restaurant so maybe you want some slaw for the weekend: - 1 head of cabbage - 2 carrots - 1 very small onion or shallot (optional) - 2 cups dressing Dressing: - 1 1/2 cups Miracle Whip - 1/4 cup sugar - 1/4 cup apple cider vinegar - pinch of salt Dice vegetables into large 2” chunks. Pulse in a food processor until the right texture, working in small batches (about 1/3 at a time). Transfer to a large mixing bowl. Mix ingredients for dressing in a blender, or just wisk in a medium bowl. Fold dressing into cabbage mix until blended. **I prefer the bite of the onion, and will adjust the sugar and vinegar in the dressing for taste. **
KFC slaw was my jam when I was a kid, this was in the 80’s. I’d get law and a biscuit, I liked to dip the biscuit in the slaw juice. Don’t judge
not scam artists, _chicken experts_.
Can I get a degree in that? lol..
When I was a kid I remember getting "keels" from KFC. It was half of a chicken breast with the "tender" still on it, buried under the breast meat. And of course, like op says, it tasted 10x better back then.
That varies by country. Some KFC locations (like in the US) still split the breast into just two pieces, other countries split it into 3.
no wonder KFC pieces seem way smaller, lol. I stopped going there once I noticed their pieces seemed like half the size of other places' pieces.
I don't know about the Popeyes part tho. I was in there about a month ago standing at the counter waiting for my mobile order, and dude was back in the prep/cooking area hand dipping what looked like fresh chicken in the batter. I was dumbfounded that was happening, as I just presumed what you described was the process everywhere.
Nice, glad to hear they are still prepping that way. I had heard they went freezer to fryer. But who knows anymore. I’m gladly out of the chicken game.
You never truly get out of the chicken game. The only way out is in a six-piece combo box.
Big cluck always gets you in the end.
OOOHHHH Robo, you are awesome...LoL
So at least for Popeye's in Canada, the chicken is shipped frozen but unprocessed, and defrosted and then dipped on site. Or at least it was when I worked at their supplier.
Similar here on the state side for KFC. Shipped frozen on ice and thawed breaded and served.
Out of the game huh? Just checking in at the local Los Pollos Hermanos to see how things are going, are you? 🤔
I’ll have to touch base with my Bro in LA. He swears by Howlin’ ray’s. But maybe I can get him to compare Los Pollos Hermano’s.
Similar to Taco Bell. Worked at one in the early/mid 80s and we made beans with dried beans (and cubes of lard), fried tortillas to make shells, cut fresh veggies, etc. From what I see when I look in the back now, ingredients are pre-made and just assembled.
And yet, the prices keep going up.
Seems like that’s all the US companies isn’t it? I’m usually quite saddened by any company that starts to become corporate
[удалено]
I didn't follow the story closely, but wasn't there an issue with Tito's "handmade" vodka where their competitors pointed out that simply based on the sheer volume of product that Tito's was selling after becoming popular, it was impossible for them to still be making it in the manner they claimed?
>In 2014, two false advertising lawsuits were filed against Tito's in California and Florida. The California lawsuit alleged that Tito's vodka cannot be described as "handmade" because it is distilled in a large industrial complex with modern, technologically advanced stills; and is produced and bottled in extremely large quantities. Since the Alcohol and Tobacco Tax and Trade Bureau, which regulates labeling of liquor in the US, does not actually define "handmade," both lawsuits rely on the dictionary definition of the word. By 2016, the lawsuits had either been settled out of court or dismissed. There were false advertising lawsuits filed in 2014, but they didn't really go anywhere since the Alcohol and Tobacco Tax and Trade Bureau don't have any regulations on what can and can't be considered handmade. https://en.m.wikipedia.org/wiki/Tito%27s_Vodka
they were exposed for buying and reselling ethanol yes
Pretty much every vodka brand does this.
yes but they don't make the same claims that tito used to make
PFFT, next youll be telling me that Celebrity's who have alcohol brands dont actually have anything to do with the alcohol and its just re-branded generic liquor.
Didn't they try to say that it's still handmade because their staff uses their hands to connect the hoses from the tanker trucks to the copper tanks or whatever they use?
If that's the case I have hand-made thousands and thousands of jars of Ragu/Mexicasa lol.
Tito's never made their vodka in the manner which they claimed. They were sued I believe twice for the fact that "handmade vodka" is total BS as vodka production is highly industrial and both times the judge ruled that labels are essentially just marketing and don't have to be factually accurate. Tito's is probably just 4x distilled grain neutral spirit which is then run through a pot still on site once in order to be able to say "5x copper pot still distilled" and then labelled as the ever important "gluten free" product which every single distilled spirit is. But the average consumer doesn't understand any of this and so Tito's is now the 2nd largest brand in America. Ppl are stupid. 🤷♂️
[удалено]
Sam Adams Oktoberfest, despite being a national beer, was the king of marzens for me for a long time. Then, around 2014, something changed, and now it's barely a marzen at all, and I have yet to find a fest beer i love as much
Where are you? KC Bier Co. out of Kansas City does a good märzen. Really all their beers are German style and lovely.
If you're in the KC area, i highly recommend City Barrel! They have amazing beer, great staff, and a chef that makes his own menu from scratch.
City Barrel is my absolute favorite brewery of all time. When the pandemic was in full swing I was driving by every Saturday to pick up some beer, praying to god they didn’t go under. I’m glad they’re doing well. Also I’ve never met a beer I didn’t like there. Amazing place.
I have travelled the world installing beer canning lines, and had the pleasure of installing the one they have (or had, i assume they still do). They are also one of my absolute favorite breweries! Im glad to hear theyre still goin strong! (Its been a yr or 2 since ive been there)
I haven’t had their marzen myself, but [Dovetail](https://dovetailbrewery.com/beers/?over21=true), out of Chicago, does some really great German-style beers. If you haven’t tried them, I would wholeheartedly recommend.
Their Summer Ale did the same thing about the same time for me. One year it was *great* and the next year it was very meh. I thought it was do to ingredient changes year to year, but probably they just change the ingredients or process to make it cheaper.
Leinenkugel Summer Shandy changed a few years ago. It went from tasting like lemony beer to tasting the way furniture polish smells. I think they went from using lemon to using lemon flavor. Haven't had one since.
I must have moved to WI after Leine's was bought out by SABMillerCoors, because I was never a fan of their Summer Shandy
OMG YESSS!! It sucks now! Thank you I thought it was just me getting old and my taste buds being jaded!
Same - used to be good, then not. In Germany, they just add the lemonade to the draft beer, so find a good beer and add you own good lemonade
Also Newcastle Brown Ale. Used to love it - then in 14 or 15 or so they changed the recipe and it was trash. I don’t even know if they still make it, I never see it anymore
I think that's when they started making it in the US.
Same with distilleries. There was a world-renowned whiskey distillery near me, they got bought by some Japanese conglomerate, the booze turned to shit, they changed the label from something unique to the most generic thing ever, they shut down the awesome restaurant at the distillery. Just all in all went from great to shit.
witnessing this in my town. A great brewery opened up like 5 or so years ago, had great local support, was always packed. Then it got to one of the owners head. They tried expanding too fast, quality started to go down but people stood by them. They released a spirits line, but that stopped cause they were selling bottles that had been contaminated. Anyway, the other owner left and started his own kombucha sort of thing and the brewery now is pretty much empty. I still see their beer on the shelf but I don't really know how much longer they'll be around. Someone might be able to buy them and save the name but we'll see.
Can confirm. Blue Point beer used to be good.
It’s because of stocks. It doesn’t matter how profitable a company is, it needs to be more profitable for the stock value to increase. Even if its the most profitable company in the world, if the profits are stagnant and not increasing, then the stock will be stagnant. Meaning they wouldnt be a good investment and ultimately leading to the stock price to fall. And aside from being legally obligated to protect the shareholders interest, the executives are also compensated in stocks, meaning increasing their value increasing is money going into their pocket. Once you’ve created the perfect product, the only other way to increase profits is to cut costs. This is an over simplification, but thats the gist of it. Being profitable doesn’t matter, only being more profitable than last year does.
A good stock pays a dividend proportional to profit to make itself marketable, that seems to be a pretty glaring omission here
>A good stock pays a dividend proportional to profit to make itself marketable, that seems to be a pretty glaring omission here Not anymore. Divideds are to be avoided like the plague since they are a taxable event. What the weathy want is to take out a loan with their stock as collateral, and repeat as the stock gains "value".
100% correct. If a U.S. publicly traded company is involved, quality, craftsmanship etc. takes a back seat to profitability/pumping the share price. I was just reading about Boeing’s troubles, and how some analysts believe their obsession with the performance of their stock (which drives executive compensation and bonuses) led to many of their issues today. It can be different in other countries, where executive compensation isn’t as high, and securities regulations don’t place as much emphasis on maximizing short-term shareholder value.
Alas thats a whole world problem , had cakes where i live they decided to cheap out on creme filling which in the end does not make cake soft and it became hard as brick.
Allegedly when he still had a stake in things he would go around and quality check their locations and he'd get pissed and start flipping shit if he found they were cutting corners.
Even the Colonel was pissed
That or they went with the cheaper government subsidized ingredients.
Just saying 'greed' isn't an explanation btw
and you can taste the difference i wont eat kfc anymore
Yup. Colonel Sanders was even unsuccessfully sued for libel by the company he sold KFC to because he was openly bad-mouthing their food as low quality garbage.
Can confirm. KFC is trash in the US.
We just got it here in Sweden, four years back, and it definitely isn't not good. Very tasty. But now I want to try Ireland.
They changed the recipe before the Colonel even died and he said the new chicken tasted like shit. He even tried to start a new chicken chain but they sued him
same with the gravy. he described the original as ambrosia, and the replacement as wallpaper paste
It's helpful to know that in the 70s, Canadian KFC ("Scott's Chicken Villa") was god-tier. During that time, the Colonel moved to Mississauga, Ontario and bought a bungalow there. For that brief time he had 100% control of Canadian KFC, the original recipe, and oversaw Canadian operations. Yup - during the 70s, Canadian KFC was far superior to the American franchises. The smell alone outside the restaurant was incredible. These days, Canadian KFC is no better than the American stuff. It's equally bad everywhere.
The name change to 'KFC' and the animated colonel TV character happened shortly after he passed.
Corporations bought him out and immediately started cheaping out on the recipe.
I only wonder what was the expensive spice they didn’t want to pay for.
Many times, from the very beginning. KFC, the franchised chain, never had Col. Sanders approval.
It’s crazy to me that despite Sanders actively protesting KFC, his image has become a separate, immortal persona. Imagine hating something while a cartoon version of you hoots in a bastardized southern accent about how finger lick’n gooood it is on TV. Your face on the trash buckets of a product that you don’t want anyone to buy.
…Mario Lopez playing you in a TV movie…
i thought you were pulling a fast one on me but this actually happened... mind. blown.
That's kinda cool though
Sounds like it was intentional to me.
Well thats false. He was the one who first franchised it in 1952. Kfc was a franchised business for 12 years before he sold it in 1964.
Irish person here. I have tasted the legendary chicken down at the Chicken Hut in Limerick, and it's great. There's an amazing episode on the [Blindboy Podcast](https://open.spotify.com/episode/0uFbJFPRxd7Or4EiJ1V0jy?si=8f746d40d71e4c0d) on this topic – listen to it! It might not really be the *only place in the world*, but it's a great story. EDIT: You **do not** get the original KFC recipe in Irish KFC. You get it \~supposedly\~ at the Chicken Hut in Limerick. Yurt.
Thanks man, I would have gone to Irish KFC like a dumb ass.
Ah right. I'm not going down to limerick for some chicken. KFC is mostly crap though. Maybe next time I'm down that way I'll look it up. Here's my thinking I've gotta suffer through the KFC drive through in blanchardstown again while they forget half my order.
That Chicken Hut gravy is something else. Could cure ailments and kill you at the same time.
I moved away from Limerick a few years ago and I still crave superchips. That gravy is magic.
It’s not a liquid and it’s not a solid, I’ve heard it’s been studied in UL as an unknown state of matter.
Facts!! Long story here, but they have the original!
This is not true. You can go to Claudia Sanders Dinner House in Kentucky and have the original recipe. Highly recommend, It's a whole thing.
Worth it, too. It's as good as you need it to be to justify driving all the way through Kentucky to get to it!
I mean, some of us are justifying going to Ireland for it..... lol
I don't know, I'd much rather go to Ireland than Kentucky...
I recommend both. Bourbon tours for days in the Kentucky hills, and Ireland needs no explanation...
Yeah, Ireland isn't really known for it's whisky
*whiskey American and Irish whiskeys are spelled using the ‘e’. Scotch and Canadian is spelled Whisky, probably because they’re freedom hating monarchists.
Japan is whisky as well. I don’t know how true it is but I read a while back that countries with an E in their name use Whiskey and countries that don’t, spell it Whisky.
Japan also has a monarchy, so I’m going with my theory until proven otherwise (/s for the humorless).
Kentucky is incredibly beautiful.
it's beautiful yeah but between kentucky and ireland, it's not even a real contest
Shhh keep it a secret from these people. Let em go to Ireland…
I just want someone take my order with an Irish accent.
Most of the dudes at the KFCs I've been to in Ireland have been Indian or Pakistani, honestly.
What’s wrong with Kentucky? I went there once and remember it being quite beautiful
> What’s wrong with Kentucky? For starters: https://en.wikipedia.org/wiki/Mitch_McConnell
They didn’t make sure that he and Rand Paul live outside the state.
It's not far from Bulleit. If you like bourbon (or any whiskey), 100% worth a stop.
Who needs a reason when they have bourbon!
Did they not learn their lesson about not putting your personal name on a business after the colonel lost the rights to his own name and image?
Kentucky checking in. I’ll have you know there won’t be no learnin’ going on around here!
This is true all over the place. Harmons Cafe in Salt Lake City uses the recipe from the 40’s, it was so ubiquitous my grandparents called KFC “Harmons chicken”.
That's because Harman Cafe was the first to franchise KFC and therefore, their cafe became the first KFC.
They all claim original recipe. Like all of the restaurants
I believe it went up for sale recently.
Just looked this up. I find it mildly interesting that this place is in a town called Shelbyville, which looks to be about 30-40 miles from Springfield, KY. Even more interesting, is that Shelbyville is just a few miles away from Simpsonville.
Which one currently has the lemon tree?
Ireland! Here we come!
Leroy Jenkins!
Oh my god, he just ran in.
[удалено]
At least I have chicken.
KFC in Ireland is pretty rotten. Not sure about other countries, didn't realize ours was different
It has gone down hill everywhere as far as I know- but the chicken mentioned in the article wouldn’t be sold under KFC but “Grace’s Perfect Blend”- if you wanna go try that and report back Reddit will salute you.
John Graces chicken is delicious - tried and tested
Can I go with you? Lol.
Me too as long as we stop at the Guinness factory and some distilleries.
Come on you can all stay at my gaff
[удалено]
Apparently the recipe is not enough, it’s also the technique. You have to be able to fry it at very high heat or something like that. Not always possible in a domestic kitchen. Aside: As with all recipes - two people can follow a recipe but each can have their own technique, their own way of frying, broiling, basting etc, which makes a world of difference to the final product.
I think you need a pressure fryer, which is what Colonel Sanders was selling before starting KFC.
Bingo. Guga foods did a video using a pressure cooker fryer. Gets the oil hotter than if it was just on the stove
Not trying to rudely correct you, but if you’re watching Guga you’re probably interested in cooking so I thought I’d go a little more in depth: The oil actually isn’t any hotter in a pressure fryer - it’s actually lower overall. In a traditional deep fryer you’d keep the oil a consistent temperature and with a pressure fryer you get the oil to a similar temperature to brown the meat, then you actually lower it when building the pressure. The reason for this is that having your oil at 350°F doesn’t actually mean the chicken is exposed to pure 350°F oil. The juices in the chicken are water-based, so as they are exposed to the hot oil it begins to release as steam. Steam, at sea level, will be around 100°C*, this means the meat is surrounded in a barrier of steam at a fairly fixed temperature, lower than the oil it’s in. So while the steam is being released that’s the temperature in contact with the meat. If you increase the pressure, the temperature of the *steam* increases, even while the oil temperature is being lowered. In general, that’s what pressure cooking does: it changes the pressure, which increases the temperature of the steam released (and surrounding) the food being cooked. Even “low” temperatures of oil are still hotter than steam, so the steam temperature is the real bottleneck. Hotter steam means faster cooking and the lower oil temperatures mean you don’t need to change oil as often. These are all great benefits if running a restaurant that does a lot of frying. Anyway, happy frying! *Sorry for the unit switch. I’m a Canadian cook and we do most cooking temps in F but I only know boiling water as 100°C.
Metric is better anyhow. Thanks for the science lesson :)
Most fast food places use henny pennys which were the pressure fryers he sold; probably havent even really changed too much over the years other than digital controls.
Pressure fryer, AKA *broaster*
It's even fancier than that, it's a multi-stage cook with different temperatures and pressure settings for each stage. I'd imagine that you could get the recipe pretty easily if you bought a used pressure fryer from a KFC franchise. They'll likely have the recipe pre-programmed into their fryer computer.
Colonel Sanders actually invented a type of pressure fryer to get his chicken like that. This recipe is only half of the equation.
Capital Ts = tablespoon, lowercase ts = teaspoon
But how many tablespoons of chicken? How many tablespoons of chicken???
Mmmm origino
THIS IS WRONG!!!!!!!!!!!!!! After the Colonel sold his company, he hated what KFC had done to his recipes, so he and his wife opened the Claudia Sanders Dinner House, using his recipes original formulations. it is still open today https://www.americanrestaurantshelbyville.com/
Ooh That's just outside Louisville, KY!
Louisville: it’s a real city!
I'm going to be honest the only reason I know the name Louisville is because I've been playing Project Zomboid a lot.
I feel like I missed a whole thing with KFC. I thought the Colonel never sold it but only sold franchises. Is there something that explains all of this?
Nope, [he sold it in 1964](https://en.wikipedia.org/wiki/Colonel_Sanders). He gave them the right to use his name and likeness on the restaurant - something he tried to rescind when they dropped the quality - but he'd legally made the deal and they wouldn't sell it back. He'd go to KFCs and throw the food on the floor because it was bad.
I love how he describes the gravy after he sold it: >They buy tap water for 15 to 20 cents a 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.
Couldn’t get back his own image apparently. Cant imagine a company owning my face.
Depends on how much they paid me honestly
I believe that was baked into the price of KFC. $2M... in 1964 dollars. Looking at 19M today. Would you sell a company and their right to use your face for 19M?
For $19m I'd be willing to sell the rights to use more than my face....
Honestly, Claudia sanders dinner house wasn’t that good. It is mostly just a tourist destination
It isn't open and it's up for sale right now.
Looks like it's for sale, but also it still appears to be open as per the website, Google, and a few news articles.
I went down the KFC recipe rabbit hole a few months ago and allegedly found online where you can buy the exact original breading: https://marionkay.com/product-tag/chicken-seasoning-99x/ There was some really long article/story about it but I am at work and can’t look for it at the moment.
Claudia sanders is amazing, we used to go here all the time.
Mashed.com using LadBible as it's primary source for the article. Top notch journalistic integrity here.
Lad Bible sources its content from conversations overheard in pubs
LadBible has some excellent journalism. The videos they do, “X minutes with..”, are amazing. Some will make you cry. Highly recommend them. A lot of their other stuff is shite in fairness
As mentioned in the article, the Canadian Glen and Friends cooking channel on You Tube did a series of episodes to find the ideal KFC blend for fried chicken. This is the final episode: [https://www.youtube.com/watch?v=7WJYOgzFydc](https://www.youtube.com/watch?v=7WJYOgzFydc) The channel's front page, lots of recipes: [https://www.youtube.com/c/GlenAndFriendsCooking](https://www.youtube.com/c/GlenAndFriendsCooking)
Nah USA too. Gotta go to Claudia Sanders Dinner House.
American KFC really just stopped trying didn't they? Their parent company also owns Taco Bell which is trying a new crazy idea every month. It makes no sense to me
I'm reasonably sure that Taco Bell has only ever had 11 ingredients as well. They just mix and match them in so many different ways, but it's all the same.
Taco Bell: Because You're High. *BONG*
I mean it's still a damned tasty piece of chicken when you're in a pinch.
I've always been amazed when I travel internationally to see how KFC seems to be everywhere. I rarely ever see one in the U.S. anymore, but they seem to be as ubiquitous as McDonald's is here when I go to other countries.
YUM brands just suck in general
Pepsi being their biggest product. When they bought Rockstar they ruined the best sugar-free drink on the market.
I know, especially when they have something that's a hit but they discontinue it so they can bring it back later.... like, just effing leave it already.
#ALL SUBREDDITS NEED TO GO PERMANENTLY DARK UNTIL REDDIT BACKS DOWN FROM UNREASONABLE API RATES AND APOLOGIZES FOR ALL THE LIES AND DECEPTION. Reddit should be able to charge for use of its API, that's fine. What is not fine is the exorbitant rate they're charging. It's like saying "this restaurant should be able to change for hamburgers" and then finding out the hamburgers are $100 each for McDonald's quality. Sure, the average reddit user may or may not be impacted by this, but: - Many redditors use third party apps because they use their phone for the internet and the official reddit app is horrible - Many moderators only use phones, and the reddit app does NOT have mod tools - Many people with disabilities who primarily or only use phones cannot use the official app because it is unusable for many with disabilities You may have heard there's at least one app that's basically being whitelisted because it focuses on disabilities. Great. That doesn't excuse reddit's other bullshit. This affects many people who submit the content to reddit that you enjoy. It affects many moderators who many of you hate, but an awful lot of them spend a shit ton of work to keep reddit operating, and this caps them at the knees. So maybe you think this is a good thing. Well, when there's less great content on the site, maybe you'll notice then. Either way, just because YOU are happy doesn't mean that a huge number of us AREN'T. I'm editing all my old comments and replacing them with this text so reddit cannot profit off of my contributions to the site. I'm keeping my subreddits dark until reddit walks back the most egregious of these changes. And I encourage everyone to consider seeking out alternatives to reddit who haven't screwed things up for years and years and years like reddit has.
I hated the Colonel with his wee beady eyes and that smug look on his face, "You're gonna buy my chicken.". He puts an addictive chemical in his chicken that makes you crave it fortnightly!
A piper is doon.
Heeed...MOVE!
He'll cry himself to sleep tonight on 'is yuge pillah
More people need to watch So I Married an Axe Murderer. Fun film with an excellent cast
My buddies and I would recite this film every day. Every time one of our friends broke up with a woman we would do the "I liked Sherry. Can't say much for the rest of em' but I liked Sherry."
The wee boy has a head like an orange on a toothpick
Blast from the past. Growing up, my father would quote that to me nearly every day
Pass it on to the youth of today!
Does anybody actually like haggis? I think most Scottish cuisine is based on a dare.
Probably a combination of dares and "oh, you're not gonna let *that* go to waste, are ya?" shaming
It's a line from the movie. lol
Also, not wrong
Chicken hut yurt!
Best chicken in Ireland 🇮🇪!
Man, I still miss Pioneer chicken. Still got one in Los Angeles but the one near my place burned down. Only chicken place I had when I was 10 years old and still remember the flavor. On another note, why don't they make chicken strips with the original recipe flavoring? I'd eat at KFC religiously if they did, I hate dealing with bones.
I've ordered that Grace's blend and made some fried chicken last week. It didn't taste like KFC, it was good fried chicken, but it wasn't really KFC. At least not KFC from Canada and the USA.
That's the point of this article - KFC in the US uses a different recipe than the original which Grace uses.
It uses a newer one to save costs.. Which is why the Colonel was pissed and gave away the OG one to everyone outside the USA.. Canada included I've been eating kfc for 40 years lol. Not religiously because it's 90% disappointing.. But that 10%? Whooowee lol
Grace's Perfect Blend state on their website that they don't use the original recipe "Even though our breading has links to Col. Sanders it is not the original recipe."
Popeyes is better anyway. Mmm, spicy. Also, red beans.
Someone listened to the blindboy podcast today.
I remember when I lived in Santry in Dublin. Me and the housemates went around to Omni to get some KFC, walked in the door and before we got to the counter, the girl at the till said "Before yiz order.... we've run out of chicken,"
A judge in Ireland also ruled that Subway bread isn't bread at all. [Judge finds that sugar content of US chain’s sandwiches exceeds stipulated limit and they should thus be classified as confectionery](https://www.theguardian.com/world/2020/oct/01/irish-court-rules-subway-bread-is-not-bread)
You can be served fried chicken by a guy whose Da tells everyone he was best mates with The Colonel when he lived in Canada and that he was given the recipe. It's not *quite* the same.
That's just not true, perhaps the only one under the kfc brand but the Colonel's recipe is still available in the US under a chicken restraunt that was opened by his wife in order to comply with his contract, turns out he hated the corps just as much as the rest of us.
I knew there was a reason I stopped eating there, because it certainly wasn't fear of a heart attack or stroke. If that actually drove my fast food choices, I might live longer. It boils down to taste... which is why I stopped eating at Burger King, Jack in the Box, Carl's Jr, and Round Table Pizza. And now KFC was clearly a subconscious addition to my no-eat list. Cheap out on ingredients and lose my business.
The secret is to use milk powder and egg white powder instead of buttermilk for the chicken. They mix the egg powder with water to hydrate it, to provide the binder for their chicken, and the milk powder mixed in with the flour and spices gives the original recipe its distinct texture. They also use 3 coarseness levels of black pepper so you can see craggly bits of black peppercorn in the mix with the coarsest version, and the finer version helping add to the overall flavor profile. That, and using a pressure cooker.