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teegee1's Profile

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My Oven Caught Fire On Thanksgiving!!!!

i wouldn't completely write off foil pans. They are very convenient, but certainly they are susceptible to puncturing. Annually for Thanksgiving, I roast a 25-28 lb bird. I search for the largest and thickest foil pans, and double them up. I then put a large baking/cookie sheet under the double foil pans. When removing the turkey from the oven, I grab onto the baking/cookie sheet and not the foil pans. You just have to be careful not to puncture the foil pans, even after the turkey is out of the oven.

Dec 13, 2013
teegee1 in Cookware

Where can I get Spumoni Ice Cream in Toronto?

The stuff at the Spaghetti Factory is a poor imitation of spumoni ice cream. It is more milky than creamy and doesn't have the dried fruit and nuts.

Best Doughnuts in Toronto

Some bakers can't just improve on a classic donut. Instead, they try to gourmetize it. Save that when baking cakes. A donut...deep fried flavoured dough with a variety of fillings or glazes. No need for a Cordon Bleau baking degree. Large and fresh and priced at about a buck. That's it.

Best Doughnuts in Toronto

Making a good donut should not be rocket science. Some of these 'gourmet' bakeries are making it like it is. Differently flavoured doughs, baked or fried and then decorated. Voila. Should even the most extravagant cost more than $1.50, NO, but if someone is willing to pay $3 for a doughnut....shame on them. Too bad the major supermarkets are no longer making them on-site. Too much trouble and too much mess. That's why they outsource them, like Tims pretty much does does. I wish I could still find the Primrose donuts that used to be sold in some supermarkets. These were the donuts that Ma and Pa restaurants sold in the 60's and 70's before donut shops lined every corner.

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

If consumers were more demanding that their purchases look like the advertised product, and returned them if not, then the food establishments would be swamped with returns. Something would have to give.

Sep 26, 2012
teegee1 in Home Cooking

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

Completely understand. With many advertised products it's an art to 'properly' depict them for maximum viewer impact. Though the photo can't be embellished, I think photographers often take it to the edge of credibility. Still, the full KFC bucket really pisses me off. Maybe I should complain to Advertising Standards Canadian since it violates the below article of the Canadian Code of Advertising Standards, ie Illustration, representation.

1. Accuracy and Clarity

(a) Advertisements must not contain inaccurate, deceptive or otherwise misleading claims, statements,illustrations or representations, either direct or implied, with regard to any identified or identifiable product(s) or service(s).

Sep 25, 2012
teegee1 in Home Cooking

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

I just found the direct knock-off recipe I created several years ago that EXACTLY duplicates today's KFC.

KFC Recipe

I've tried this recipe many, many times, and can swear that the chicken tastes just like it came from my local KFC.

15 assorted pieces of chicken (the smaller the better)
2 cups flour
6 tbl salt
6 tbl salt (needed some more)
6 tbl salt (not quite there yet)
2 tbl salt (that's about right)
1/2 pinch black pepper (don't overpower the salt)
11 Herbs/ Spices (Na, too expensive. Add more salt instead))
1 Large bucket of cooking grease

Warsh (like that?) the chicken in water, not milk or egg as it might add too much flavor and detract from the delicate flavor of the salt. Mix the salt, salt, salt, salt, pepper, and more salt into the flour. Mix gently so as not to bruise the salt. Remember, the salt must be protected at any cost. Evenly coat the chicken in the flour mix. If there are any spots that are left bare, keep the salt shaker at arms reach. Carefully place the coated chicken pieces into the grease. Let the chicken rest for 5 minutes, and then turn on the deepfryer. The deepfryer will reach the correct temperature in about 30-40 minutes. This waiting time allows the chicken to absorb the grease and thus become sooo juicy. Cook until golden brown. Remove and set on rack to drain (not too long as you don't want to lose all that goodness).

Crumple 8-10 sheets of newspaper and jam them into a facsimile of the KFC takeout bucket. Place the chicken into the bucket. There, now the chicken pieces reach the top lip of the bucket, just like in the KFC ads. Wow, the bucket is so full that you can barely put the lid on.

Eat with gusto. Just make sure you have plenty of serviettes and liquid refreshments handy as this chicken is just bursting with juice and flavor.

Sep 24, 2012
teegee1 in Home Cooking

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

Correct, but usually the contents have settled during shipment, but not from the fryer to the counter. Bottom line...though the number of the pieces are constant, the pieces are just much, much smaller than they used to be.

Sep 24, 2012
teegee1 in Home Cooking

Kentucky Fried Chicken's 11 Herbs and Spices Reverse Engineered

How is it that in TV and print ads, the bucket is always full to the top, but when you buy a bucket at the store it's only 1/2 to 3/4 full even though it has the same number of pieces? SIZE. Unless the TV bucket has crumpled newspaper beneath the chicken, the actual pieces you buy are much, much smaller than those in the ads. Or are the TV buckets smaller for that 'full' illusion?

Also, even though 11 herbs and spices are promoted, obviously they are used in a lot less quantity than years ago. the only thing I taste is salt, pepper and grease. the chicken used to be 'finger lickin good'. It left a slight sticky sweetness on your fingers that you licked off. Just grease now.

Sep 24, 2012
teegee1 in Home Cooking

Baba Luba's Banitsa (Spinach Pie)

Who is this famous Baba? Not Greek or Bulgarian. She's Macedonian. Baba is a grandmother, or old lady, in Macedonian. Yaya is the Greek name.
The Bulgarian version of this dish is much more doughy than the Macedonian version which is very flakey.

Sep 12, 2012
teegee1 in Recipes

Looking for the best smoked meat in Toronto

After trying to get there for many months, I finally went to the Montreal Deli in Mississauga. I have no idea why so many have raved about its smoked meat. Mediocre at the very best. Dry tasteless meat between thick dry bread. The coleslaw was also not very good. Yes, the meat was lean. I made no mention to the server lean medium or fatty, but it was without taste. Mustard was already on the bread without me asking for it, though I do like mustard. Was this perhaps a sandwich that had been made for someone in error and then served to me...again perhaps, except that we were the only customers in the place. 4:00 on Labour Day Monday. Also, what's with the French's mustard at the tables? Why would they not have a special deli mustard available? The only redeeming item was the very hot and crispy fries. The frozen variety. We also had a veal cutlet dinner. There is veal and there is veal, and this was not a tender piece of white veal. Dark in colour and not at all tender.

The only good thing is that I can take the Montreal Deli off my list of restaurants while I search for a great smoked meat sandwich in Mississauga. so far, Peter's on Eglinton has this place beat, hands down. I may try Shwartz's north the Pearson Airport, next.