On Sun, 07 Mar 2010 02:19:24 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Fri, 05 Mar 2010 13:53:15 -0600, Omelet wrote:
>>
>>> In article
>>> >,
>>> Christopher Helms > wrote:
>>>
>>>> On Mar 5, 9:01*am, Sue or Wendy > wrote:
>>>>> ‹ 1 teaspoon ground oregano
>>>>> ‹ 1 teaspoon chili powder
>>>>> ‹ 1 teaspoon ground sage
>>>>> ‹ 1 teaspoon dried basil
>>>>> ‹ 1 teaspoon dried marjoram
>>>>> ‹ 1 teaspoon pepper
>>>>> ‹ 2 teaspoons salt
>>>>> ‹ 2 tablespoons paprika
>>>>> ‹ 1 teaspoon onion salt
>>>>> ‹ 1 teaspoon garlic powder
>>>>> ‹ 2 tablespoons Accent
>>>>>
>>>>> Source: Ron Douglas
>>>>> Seehttp://today.msnbc.msn.com/id/32027188/ns/today-today books/
>>>>
>>>> A guy named William Poundstone got hold of some of the breading with
>>>> the Colonials "Secret Spices" in it and did a chemical analysis. He
>>>> found exactly four ingredients: Salt, pepper, flour and MSG. Maybe old
>>>> Harlan was using eleven herbs and spices back in Kentucky in the 50s,
>>>> and it probably rocked, but nobody is using eleven of anything today
>>>> at KFC.
>>>
>>> Cite please?
>>
>> i don't really have a dog in this fight, but it wouldn't surprise me if KFC
>> was now using substitutes for the original herbs developed by food
>> chemists.
>>
>> your pal,
>> blake
>
> Why? In today's world, bulk spices are cheap.

but for many items, the chemicals are even cheaper and probably last
longer.

your pal,
blake