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KFC secret recipe finally revealed
Posted by Andru Edwards Categories: Fast Food, Comfort Food, Recipes, Poultry, Spices, America, Frying,
Even the secret KFC recipe for making delicious fried chicken isn't safe from the perils of the Internet, and we've got the recipe here to prove it. Here are the 11 herbs and spices that make KFC "finger-lickin' good." Wait, do they still say that? In any event, the recipe is as follows, and the chicken should be cooked in a pressure fryer:
- 1 tsp ground oregano
- 1 tsp chili powder
- 1 tsp ground sage
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 tsp pepper
- 2 tsp salt
- 2 Tbsp paprika
- 1 tsp onion salt
- 1 tsp garlic powder
- 2 Tbsp Accent (MSG seasoning)
Anyone gonna give it a shot?
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Cinco de Mayo Dessert: Mexican Chocolate Icebox cookies
Posted by Jenny Lewis Categories: Dessert, Snacks, Holiday Cooking, Chocolate, Spices, Baking, Festivals, Parties,
Cakes are great, pies are good, anything gooey and sweet is fantastic. But cookies? So underrated. Cookies are, in my opinion, the best way to end a party. Put a big plate of cookies out at the end of a party and people will eat them up! I made these Mexican Chocolate Icebox cookies the first time a couple years ago, and they’ve been the sleeper hit in my repertoire.
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 t ground cinnamon
- 1/2 t cayenne
- 1/4 t salt
- 1/4 t freshly ground black pepper
- 12 T (1 1/2 sticks) butter, room temperature
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 1 egg
PREPARATION:
Sift together the flour, cocoa, cinnamon, cayenne, salt and pepper in a medium bowl.
In a large bowl, cream together butter and sugar. Beat in vanilla extract and egg. Gradually add flour mixture until dough is uniform in color and no unmixed flour remains.
Shape into two 9” logs and wrap tightly in plastic wrap. Make sure the wrap is airtight. Freeze overnight. The dough will keep up to six weeks in the freezer.
When ready to use, preheat oven to 375F and bake for 8-10 minutes. Cookies should feel a bit firm at the edges. Store in an airtight container when cool.
Be sure to check out our other Cinco de Mayo recipes!
Pepper was used to pay taxes in ancient times and even rents in England in the Middle Ages. One of it’s first internal uses was as a medicinal remedy for intestinal problems and to treat the fevers of malaria and cholera over 4,000 years ago. Considered an appetite stimulant by many healers, pepper soon found its way into culinary uses, adding its fiery, pungent flavor to many dishes.
Pepper was first grown in India, and today that country produces half of the world’s supply. It traveled to Malaysia, Indonesia, and Southeast Asia 2,000 years ago. Today, pepper is also grown in Sri Lanka, China, Madagascar, and Brazil.
History of the Salt Shaker and Salt Cellar
Posted by Janie Franz Categories: Utensils, History, Spices,
Salt shakers were invented in 1858 by John Mason, the guy who invented the screw-top Mason jar. He made little screw-top jars to keep salt in at the table and keep it from caking from the humidity. But these were short-lived. Just over a decade later, salt was more finely milled and ceramic containers with perforations in their tops were invented. In between these two salt containers, C. P. Crossman patented an agitator in his shalt shaker in 1871 that broke up the clumps that always formed so the salt would always be free-flowing. Before these inventors, there were salt mills like pepper grinders, that ground up the salt into small bits.
The salt cellar, also called the open salt, was a special dish that held salt. These were bowl-shaped dishes without lids. As early as the middle ages in well-to-do households, the head of the house was given a salt bowl called a master salt with a tiny silver spoon. He would pass it around the table to his guests, and each would help themselves. This custom continued until WW II in some households, but has since passed by the wayside.
Today, however, you can still find salt cellars, but these now have lids. These salt cellars come in porcelain, glass, or wood, but aren’t usually placed on the table for service during a meal. They are used at the stove or on the counter so that modern cooks can grab a pinch of salt as they prepare food.
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