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Doing Chicken Right Since 1932|
Dec 3 - Birth of a Legend
Colonel Harland Sanders began the part of his life that brought
him fame in a small gasoline service station in Corbin, Kentucky.
Born on September
9, 1890, near Henryville, Indiana, he left school at twelve to
support his family. He held a wide variety of jobs as farmhand,
soldier, railroader, secretary, insurance salesman, and ferryboat
operator until 1930 when he came to Corbin, moved his family into
quarters behind the station and started pumping gasoline.
This was the main route to Florida from the north. Traffic slowed
during the great depression, so Sanders, who enjoyed cooking,
augmented his meager income by selling meals to tourists. His
food was liked, his reputation grew and his career as a restauranteur
In 1932, Colonel Harland Sanders bought the small restaurant across
the street from that gas station. Here, he combined good cooking,
hard work and showmanship to build regional fame for his fine food.
His restaurant and motel (now gone) flourished.
Where it all began.
To serve his patrons
better, Sanders constantly experimented with new recipes and cooking
methods. Here he created, developed and perfected his world famous
Kentucky Fried Chicken recipe.
In 1956 plans were announced for a
Federal highway to by-pass Corbin. Threatened with the traffic loss,
Sanders, then 66, and undaunted, sold the restaurant and started
travelling America selling seasoning and his recipe for fried chicken
to other restaurants. His success in this effort began the world's
largest commercial food service system and made Kentucky a household
word around the house.
This is the kitchen where Harland Sanders perfected his secret recipe of eleven
herbs and spices for breading chicken. Here in 1940, he first experimented with
the concept of pressure frying which allowed him to reduce the cooking time for
chicken from thirty to nine minutes. The combination of the recipe and the cooking
process led to the creation of what he called Kentucky Fried Chicken. In a larger
sense, his effort to deliver a good dinner product on short notice marked the
beginning of the "fast food" revolution.
Colonel Sanders wanted the walls, floor and ceiling white, so he could tell
at a glance if things were clean. To assure customers of the cleanliness of
his kitchen, he built openings through the wass so the public could see
everything clean and proper. This concept of open kitchens became a standard
for KFC in 1982.
Presented by the innumerable friends of Kentucky's greatest goodwill ambassador.
remembering the colonel...
Mammoth Cave National Park
Site 7. Kev thought this would be a cool park. Guess what? The main camping area in the park was closed! They pointed us
over to Houchin Ferry, a little piece of poop on the lower left end of the park. It consisted of 12 sites, a port-a-potty,
and a slot that said "Place $10 here". Screw that!
|Lunch: ||Sanders' Cafe|
|Split:||10 pc. Holiday Feast|
|K Had:||4 pc. Chicken|
|A Had:||3 pc. Chicken|
Mac & Cheese
|Kevin:||Some leftover chicken|
|How Kev Felt Afterwards:|
This page is dedicated to The Great One, who is, and always will be, the greatest
hockey player the world will ever know.