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Pepsi Chicken

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barry View Drop Down
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    Posted: 26 June 2011 at 16:08
Ok guys so this forum predominately being made up of American's, or a large portion being i was just wondering if anyone came across this recipe before... i have done it many times before but have no idea where i came across it... or where it originated... am thinking texan dont ask why but it sure does taste good.. just posted it to the blog...
 
http://underpressure1982.blogspot.com/2011/06/pepsi-chicken-to-max-bang.html and if you havent tried it do.. simple and perfect summer finger licking goodness...
 
also on a side note dunno if you guys caught an earlier post of mine recently started a blog.. getting steady traffic but finding the going tougher than imagined.. any advice help from you seasoned pros the world of rss feeds etc are new to me.. mildly technologicaly challenged, cooking ok computer notso good... new recipes up there too post one below chilled cherry soup (cherries picked from fathers orchard... let me know what you think
 
grazzie mille
 
Sticky and warm… not referring to a dish… no, no, no the climate… and no… I aint complaining. Alas que summertime and sunshine. What a day and on my mind was turning the temperature down… think cold, think chilled, think light… think chilled cherry soup, and I know I said I would chill out (pun intended) with the summertime theme… but roll with the seasons, and more importantly the vibrations, the weather, the location and the company.
The weather, spanking.. the company family and the little sous chef, the location the family haven. I have been brought up with a grow your own moto.. Referring to vegetables, herbs (cooking that is), and of course potatoe being typically irish… a moto I have stayed true to in adulthood and try to inspire in my little sous chef as she embarks on her own life journey… When I was about her impressionable age, seven, maybe slightly older Dad branched out into the orchard business (pun intended)… he planted cherry, apple, pear, plum.. cherry, raspberry, blackberry, gooseberry and twenty odd years later his children have grown as well as his picturesque orchard. He sowed the seeds and reaps the rewards of his fruits… ok enough dodgy puns but you see were am going here his garden is beautiful and now our children run round that garden ducking and weaving, hiding and seeking among his beautiful garden (how nostalgic!).. The freshest of fruit, a real treat whether it is for jams, soups, tarts and pies or just plain plucking, delicious and nutritious… If you have the space I would definitely recommend it… Aldi, all major supermarkets run seasonable specials selling baby trees good for the garden, better for the soul… bang

Anyway, getting back to the Cherry Soup. We picked a bag of these puppies and got to work. It really is a dessert and is really a great way to celebrate summer in an easy chilled out manner….
Ingredients
2 1/2 pounds of pitted cherries (fresh is best, but if you don’t have a ready supply in your back garden, frozen work to, or off to the fruit and veg…. you will taste the difference with fresh though)

4 cups of water

Quater cup of honey or syrup, honey works best…

juice of 1 lemon

Whipped cream or yogurt for topping

Sugar to season


How to
Put cherries, honey or syrup and water in a pot , bring to boil, reduce heat and simmer for around twenty minutes stirring occasionally…

Cool to room temp.

Whack into a blender with lemon juice and set that bad boy to full tilt. Season to taste, with sugar, and more honey be careful not to overdo less is best.

Once blended pass through a fine sieve to remove any unwanted bits and bobs… muslin cloth if you had it also is ideal.

Once passed into a fridge or freezer even… put the feet up for ten minutes…

Right now ready to serve… into bowl, remember cherries we held back add two or tree to garnish…

Lightly whipped cream into a piping tube(can be bought in any supermarket store)… start centre of your chilled soup and work your way round and round circling outwards… bang… if you are not fussed with getting dizzy try a zig zag.. a cornel or just about whatever tickles your cherry…innovate not imitate I forgot my cream as you will see below... equally as delicious without ...


Onto table and enjoy with a glass of fresh lemonade… mega
 
again sorry for the long windedness spiel.. its from the blog!!!
underpressure1982
barry
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2011 at 09:02
hey, barry - the cherry soup looks incredible. do you have any notes on the origins of the dish? i would guess from austria or perhaps poland, but i don't know for sure.
 
as for the pepsi chicken, it's not something i've heard of, but it sounds interesting. a lot of time some of the ebst flavour combinations are found in unusual places!
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barry View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2011 at 12:31
Thanks T... origins of the dish am not too sure... i would imagine its been around a long long time.. the recipe evolving in the process... i came across a version of the recipe in a Ramsey book... i think its his secrets book not really sure i will check it out and post (his books are mega) and kinda just tweaked and changed it to a simpler non 3michelin star standard that works for me and tastes good... I think i read somewhere Hungarian lays claim or famed to the recipe, dunno why am thinking hungary pretty sure i read something... but with something so common on so many continents i would imagine the recipe has been knocking about for centuries in many different formatts???
 
Starting me my new kitchen position next week on a side note... cant wait!!!
 
Also on antoher side note anyone any advice on the whole blog thing??
 
Thanks
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2011 at 12:45

that pepsi chicken is one that i will definitely have to try. will let you know how it goes when i do.

as for your blog, i like the look and the feel of it. it's entertaining to read, has really nice pictures and good detail. the only thing i've really noticed is some typos, but since i am the KING of typos, i tend not to preach to other people about their typos. Embarrassed
 
i can't think of too many ways to make it better; the only thing i can think of is a little history or story about the origin of a dish, when available, is a really good way to round it out and "put a face" on it. if you look through some of the posts here, you will see what i mean. this may or may not be appropriate for your blog, but it might be something to think about.
 
keep up the good work!
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barry View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 02:00
Thanks T.... yeah you could be on to something there... have been researching lots it seems i need an angle like you mentioned... or making it more interactive also... interesting stat i read online the other day a survey done only one per cent of online blog readers interact or leave mail its coaxing them into doing so.. competitions... questions.. questions in the headers etc etc... the physcology of bloging eh!? So only one per cent interact, the article branded the other 99per cent, i qoute "lurkers"... as if blogging without interaction was some lood or depraved perversion to be done in the bushes...
 Anyway.. Yeah have been trawling the food forum archives there is some interesting stuff... yeah see what your getting at. Progress is a steady process!
Anyway...later guys thanks for thee advice T <typo intended  (ye old english!!!!)
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 02:02
*lewd....
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 08:53
no worries, barry ~
 
that pepsi chicken keeps looking better and better, so i will probably give it a try within the next week. i think you're onto something with the pepsi/ketchup combination, providing a good balance of sweet, tart and salty. maybe i'll serve the cherry soup as a starter - sort of a cherry pepsi dinner?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 08:59
hey, i forgot to mention:
 
i did some research and yes, the cold cherry soup is from hungary; in fact, i've got a recipe for it in my hungarian chapter of time/life's foods of the world: the cooking of vienna's empire.
 
with that in mind, i'm going to copy your recipe voer to the hungarian section under the title: barry's hungarian chilled cherry soup! Thumbs Up
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barry View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 17:05
Cherry pepsi dinner. never would of thought of that... imagine seeing that as your menu.. still chuckling at the thoughts... what would your diners be thinking.... Imagine their expression on realisation they were about to commence a cherry pepsi dining experience... but know they'd be happy punters post dining because it works. Definetly doing this next weekend. Brilliant
 
Also if your trying the pepsi chicken which really is tasty you could elaborate on the recipe... that is just my really easy and handy to do version am sure it could be worked in jazz factor... thinking maybe worcestshire, soy.. maybe garlic and onion, white wine vinegar or lemon... look forward to see what you do T
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2011 at 17:12
also just spent the last few hours compiling my latest post if you guys want to check it out.... i think it will get an award for longest blog post in the history of the www.
cherry pepsi dinner... love it
barry
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