On Sat, 27 Aug 2016 14:42:22 -0400, William > wrote:

>On Sat, 27 Aug 2016 14:07:04 -0400, William > wrote:
>
>>On Thu, 25 Aug 2016 14:43:02 -0500, Sqwertz >
>>wrote:
>>
>>>On Thu, 25 Aug 2016 12:59:04 -0400, Don Wiss wrote:
>>>
>>>> The Chicago Tribune printed what may be KFC's herb and spice recipe. Then
>>>> KFC and the cousin claimed it wasn't the right one. See:
>>>> http://www.chicagotribune.com/lifest...818-story.html
>>>>
>>>> Here it is:
>>>>
>>>> 11 spices — mix with 2 cups white flour
>>>>
>>>> 2/3 tablespoon salt
>>>> 1/2 tablespoon thyme
>>>> 1/2 tablespoon basil
>>>> 1/3 tablespoon oregano
>>>> 1 tablespoon celery salt
>>>> 1 tablespoon black pepper
>>>> 1 tablespoon dried mustard
>>>> 4 tablespoons paprika
>>>> 2 tablespoons garlic salt
>>>> 1 tablespoon ground ginger
>>>> 3 tablespoons white pepper
>>>
>>>Any recipes that call for garlic salt and celery salt (plus regular
>>>salt) are automatically defective. The recipe should call for celery
>>>seed powder and granulated/powdered garlic, then the proper amount of
>>>salt as an additional ingredient.
>>>
>>>Different brands of seasoned salts vary greatly in their salt and
>>>spice contents and cannot be relied upon in recipes. And almost 3
>>>tablespoons of salt is pretty excessive for 2 cups of flour.
>>>
>>>And there is no MSG in this recipe, which is a major flavor component
>>>of KFC original recipe chicken.
>>>
>>>-sw
>>
>>
>>I just went on the KFC web site, entered my zip code in the Store
>>Locator and wow, there are 42 KFC outlets in a twenty five mile radius
>>of my house...we can assume that this stuff is just as popular as
>>McDonalds or Subway
>>
>>William
>>
>
>also note on their web site, if you click the locator box to show you
>just the outlets with "buffets", and you are a Senior Citizen, you can
>go to the KFC Buffet from 11am til 8pm all you can eat for $6.79
>including your drink.
>
>This is way less than $2 for a piece of chicken...and it's "the real
>thing".
>
>William
>

the previous two posts verify something I have noticed at good
restaurants. The coleslaw needs to be well chilled several hours
before serving. Also, I noticed I especially enjoy the house salad at
my favorite Outback Steakhouse...it is always well chilled.

I get ****ed off every time I go to the fish camp and get coleslaw
with my fried Oysters because it is room temperature coleslaw. The
chill is the most important feature of good coleslaw. They are
obviouslly too cheap to make it early and refrigerate it.

William