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About the cooking techniques, its interesting to note that the procedure has changed since the Colonel set up his first store in Corbin, Ky. I'm wondering if the chicken was pressure cooked in oil, or water? Then when tender, marinated and deep fried in oil? It seems to me that the use of all that oil would be dangerous for the employees to handle. Does anyone know the Colonel's original procedure with the pressure cooker?
Referring to your arms, did you do more than just glue them together? Did you use dowels? I can tell you didn't use finger jointing. And if not, how are they holding up?
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