In September 1976, NY Times food critic Mimi Sheraton and Colonel Harland Sanders stopped into a Manhattan Kentucky Fried Chicken. The Colonel, then estranged from the company he founded, didn't hesitate to share his opinion of the food he was served (the words finger-lickin' good were not used).
Once in the kitchen, the colonel walked over to a vat full of frying chicken pieces and announced, 'That's much too black. It should be golden brown. You're frying for 12 minutes -- that's six minutes too long. What's more, your frying fat should have been changed a week ago. That's the worst fried chicken I've ever seen. Let me see your mashed potatoes with gravy, and how do you make them?"More here
When Mr. Singleton explained that he first mixed boiling water into the instant powdered potatoes, the colonel interrupted. "And then you have wallpaper paste," he said. "Next suppose you add some of this brown gravy stuff and then you have sludge." "There's no way anyone can get me to swallow those potatoes," he said after tasting some. "And this cole slaw. This cole slaw! They just won't listen to me. It should he chopped, not shredded, and it should be made with Miracle Whip. Anything else turns gray. And there should be nothing in it but cabbage. No carrots!"