Kentuckians like Texans and vice versa. Perhaps it’s because we gave them Daniel Boone at the Alamo, or that they gave us chili (the average Kentuckian’s favorite [it’s not Kentucky burgoo] meal.) I’d honestly bet that it’s because we share the same soda- Big Red.
This stuff has traditionally been released to select states, yet it’s a prominent part of the culinary landscape in these places. Now, you can actually order Big Red from their website from where you live. I personally was bottle fed this soda- red, yet not a crème. It is simply described as “Red,” to be truthful.
Next, we will show a familiar recipe that illustrates the use of a soda simple syrup in a culinary role. This will be based in part upon our last two articles from the Maker’s 46 series including our Blueberry/Coca-Cola Infusion and Maker’s and Coke Reengineered. We hope that you enjoy the technique and will enjoy using it with some of your own local soda selections.
For the Syrup:
1 part Big Red or local soda variation
1 part Sugar
Bring Soda to a boil. Add sugar and dissolve. Let sit to room temperature. Store refrigerated, up to two weeks. Combine:
1 part Soda Syrup
1 part water
1 part white vinegar
Warm till just below simmer.
Add: 1 medium onion, yellow, sliced.
Let sit overnight. Serve.
Recipe and article by BourbonBlog.com‘s Chef/Mixlogist Stephen Dennison
Virtually all of the things you articulate happens to be astonishingly legitimate and it makes me ponder why I had not looked at this with this light previously. Your piece really did switch the light on for me personally as far as this topic goes. But at this time there is actually just one issue I am not too comfortable with and while I make an effort to reconcile that with the main idea of your point, let me observe what the rest of your readers have to say.Well done.