The point about glycerine keeping the head was really interesting! I'm a physicist and a few years back I was working on an experiment that required the creation of bubbles that lasted for a stupidly long time, and glycerine was the secret ingredient!
I remember in the early 90s seeing black cherry soda/pop in pretty much every grocery store in Toronto. Now I don't see it anywhere. I saw what I thought was Black Cherry in a 12 pack for some brand that was fairly expensive. Bought it, turned out it was black cherry sparkling water. It was also the cheapest, most chemical tasting thing I ever had. Seeing a recipe for homemade pleases me.
I am so glad you got the spot out between shots. My inner mother was screaming "That's going to stain! Clean that spot!". I'm so happy it didn't stain anything too badly.
Man I have no idea how you even come up with something like this, but it's very enjoying to watch and to see the results. This channel is amazing, Im a shit cooker but I love these videos, you're the best Glen
So, I worked at Starbucks for 9 years and we used ISI whipped cream chargers. There is a seal on the inside of the lid that likes to come out in the dishwasher. Make sure that is in place before you charge anything in it. You'll wind up cleaning a lot of liquid off of your walls if you don't. Trust me on this.
Hi Glen, love your channel!! This soda pop recipe seems fun, but is quite involved. I get the same head on my homemade sodas without the extra work by using kefir grains. Plus I get the added benefit of lactobacillus from the live cultures.
I actually love black pepper on other fruits as well. For example cantaloupe; a nice fresh slice plus a couple quick grinds on the grinder. It's fantastic.
Another great video.. of all the different types of cherries I prefer the sour pie cherry the best Montmorency to be specific... Amazing tart sweet flavor.
I watched your prosciutto videos months ago, and yesterday I stumbled across your channel again with the KFC recreation part 7 and am loving it! I have been bingeing since then, and just wanted to let you know how riveting, unique and informative I am finding your videos! Thanks Glen!
i use this same method with my dad's apple pie filling, makes a great hard apple pie cider, and a good soda if you make it more concentrated. immersion is my favorite cooking method
Please occasionally do soda videos year round; while they fit the summer I wouldn't mind seeing them any season. Plus I'd love to see some weird varieties or inventions entirely of your own.
I would love to see your take on rhubarb soda. The recipe I use is incredibly simple, I just juice rhubarb, and mix it with simple syrup and some lime juice. It makes a beautiful naturally pink soda.
Great vid as always. I was disappointed to hear about your dislike of Sous vide cooking. I think it may greatly depend on your cooking expertise. I primarily use it for cooking steaks and pork chops. I’ve never been great at grilling/cooking them and Sous vide takes the guess work out of it for me and gives me perfectly cooked meat that I put a crust on with grillzall. So for me it was a very much improved end product over what I tried to make before. Love you show. Thanks for all the hard work and creativity you bring to the show.
Regarding the Sous Vide, I completely agree on the "solution looking for a problem" statement. I received one for Christmas a couple of years ago, and the only use I've ever had for it is vacuum sealing raw boneless skinless chicken breasts with seasoning that I then cook in the Sous Vide and freeze or refrigerate for camping trips to cut down on cooking. Since they are 'cooked' in the vacuum bag, I have a single serving frozen pre-cooked.
I just picked up a CO2 tank and regulator a couple weeks into the lockdown and I've been using generic pop syrups but we did try making a couple with kool-aid as well. After watching both of the cherry soda videos I'm gonna have to give this a crack, too!
I love black cherry soda. Always have and my discovery of it was the Original Shasta sodas in the 60's that we used to get when we went boating every summer. My folk's budget was such that if we were going to be using the boat, we had to cut out expensive sodas like Pepsi, 7-Up etc. Shasta made a perfectly tasting substitute for those and also came in other kid friendly flavors also. I came across another black cherry soda that was carried in 16 oz bottles at Walgreens. I can't find that anymore, but it seems that Shasta is available again. I haven't been able to find it locally yet, but I'm on the hunt for it.
Glen these soda videos are awesome. Really learning a lot by watching them. I know you've had lots of requests for other types of soda. One I'd like to see you try is Big Red. If you haven't tried it before you'll find it's got a very unique almost bubble gum like flavor. A lot of people (myself included) categorize it as a red cream soda. It's one of my all time favorites. You'll probably have to get it from Amazon as no one really carries it north of Virginia. It's hugely popular in Texas and Louisiana.
I’ll be honest, I thought this was one of the worst channels on RUclips as more of a first impression and I didn’t really like how he did things but now it’s my favorite hands down. I most of the recipes he has and at the very least it’s entertaining to watch. 👍
Grandma's canned cherries were always a hit at family gatherings. Not super convenient to eat because they were canned in light sugar syrup with pits still in them. From that I learned I liked black cherries the best and that it's the pits that imparted the fabulous flavor everyone loved.
Thanks Glen, I’m such a dork. I emailed you to ask for this recipe and then missed it when you went to the trouble. I appreciate your effort very much.
Black peppercorn is a fantastic idea. I'd be curious to try swapping out the glycerin with some xanthan gum. It gives a bit of mouthfeel without adding that weird vague taste of artificial-sweetener to foods. Horsford's Acid Phosphate is absolutely going on my shopping list. I'm excited to play around with that stuff. I've only ever used citric acid crystals, which I'm lead to believe has a very different flavor profile.
I remember when I was much younger, I drank a jamaican cola and it had a pepper flavor. not hot per se, but the actual flavor of pepper. This looked tasty.
I love that you're making soda syrup recipes. They're kind of hard to come by online. I'm very interested in the topic, so I'd love to see some videos on the following topics, which I haven't been able to find much information on: 1. Making something like "Sodastream Fruit Drops" - ½tsp to 1 litre of sparkling water gives a nice flavor without any sweeteners. People have mentioned using LorAnn double-strength flavorings (water soluble ones); but the ones I've tried haven't imparted much flavor. Also, the fruit drops have a pretty thick, syrupy consistency. It'd be interesting to find out if you could make something similar at home. 2. Making a soda syrup of the same dilution ratio as the official Sodastream syrups (1:23). It'd let me reuse the containers and measuring cup built into it, which'd be pretty nice. The best source on this I've found is rodsbooks.com/sodas . Perhaps it could be interesting to explore which sweeteners or combinations of sweeteners work best, either for sugar-ful or sugar-free syrups of this kind. Love your content; keep it up. Cheers from Denmark. :)
I found this channel due to the lockdown and ever since I watch at least a video a day. Not pretentious, refreshing. I notice Julie would say "pleasant" and Glen would say "quite nice". There are videos that it's just Glen. I always look forward to what Julie would say for the tasting portion. They complement each other and I like that format. Please, please, please make mango cake and ube cake. I often go to Asian stores and love these cakes. I noticed Glen when he had his studio tour has a can of Skyflakes (Filipino saltine crackers). That's an item I often found in Filipino stores so I hope Glen knows mango and ube cakes. Please!!!!
Glen, this is very exciting, but I was most curious about the cherry cola. I was surprised at your conclusions from the cola videos, as I have had VERY good results following the method described in detail on the summit sips website. This followed the details of the Ira Glass radio show from several years ago.
I've really grown to like Jules. I know that may sound like a back handed compliment, but I feel when you're watching a new channel develop and grow, you have to keep in mind it's easy for casual viewers to be kinda desensitized to content creators, we just watch and judge as harshly as if I was actually paying you to watch your shows, lol. We forget the content creators are growing and developing themselves. I've felt Jules has opened up and relaxed a bit more, and I think I'm enjoying the show a bit more, so keep it up girl.
In the least cherry pop episode I kept thinking you should add almond extract, but as you had already filmed I didn't think I needed to mention it. What did you think of it with almond.?
As someone who worked with ISI whipper canisters for years, opening them under pressure can lead to a huge mess. Especially if it's full of whipped cream. It's also a lot of fun when the rubber seal gasket isn't put in before you try to make a whipped cream.
The point about glycerine keeping the head was really interesting! I'm a physicist and a few years back I was working on an experiment that required the creation of bubbles that lasted for a stupidly long time, and glycerine was the secret ingredient!
Did you try Dawn dish detergent?
Karozans that’s a mixture of chemicals, which isn’t ideal for consumption
@@dmitrixallo7072 bad news
Can I purchase the glycerine?
@@Porsacha They sell little bottles of glycerine in supermarkets in the baking section.
“A solution looking for a problem”...this is why I love your channel!
I remember in the early 90s seeing black cherry soda/pop in pretty much every grocery store in Toronto. Now I don't see it anywhere. I saw what I thought was Black Cherry in a 12 pack for some brand that was fairly expensive. Bought it, turned out it was black cherry sparkling water. It was also the cheapest, most chemical tasting thing I ever had.
Seeing a recipe for homemade pleases me.
Bucketus, Lord of Buckets after this pandemic ends if you visit Michigan you can still get black cherry pop.
"Generally, not something I really like doing...a solution looking for a problem"
Guga screams at a distance.
Ahaha I was thinking of Guga as soon as he had the Sous Vide machine out!
😂😂😂😂
I thought the same thing
I thought the same, Guga would not approve.
Stop buying cheap knockoffs and you'll begin to see the benefits
Thanks for noodling around in the kitchen like always Glen. Fun to be in the room with you exploring your process
Glen, your videos are awesome! Making pop now. How cool. Always look forward to see what you make next.
I'm not a big pop person, but I am very interested in the cake! Thank you for making isolation time more entertaining.
Glad you liked my suggestion!
I am so glad you got the spot out between shots. My inner mother was screaming "That's going to stain! Clean that spot!". I'm so happy it didn't stain anything too badly.
Greased Lighting gets almost everything out without affecting the fabric. Wondering if they have it in Canada?
Just made the grapefruit soda..absolutely delicious
Man I have no idea how you even come up with something like this, but it's very enjoying to watch and to see the results. This channel is amazing, Im a shit cooker but I love these videos, you're the best Glen
I immediately ordered a whip cream charger after the last video, I've carbonated all kinds of drinks. Such a cool trick
So, I worked at Starbucks for 9 years and we used ISI whipped cream chargers. There is a seal on the inside of the lid that likes to come out in the dishwasher. Make sure that is in place before you charge anything in it. You'll wind up cleaning a lot of liquid off of your walls if you don't. Trust me on this.
I already know I am going to like this. Black pepper complexity is 👍
I don't know why this video was recommended to me but when I saw it, I went yes that is what I want to watch now
I love how all of your videos are straight to the point, clean and concise. No 3 minute intro and you jump right into your masterpieces 💜
Looks Great❣️ love Cherry sodas ❤️💯👍
Just lovely!
Thanks fir the recipe !
I love cherry pop and cherry cola!
Ohhh i'm going all bubbly here!
Hi Glen, love your channel!! This soda pop recipe seems fun, but is quite involved. I get the same head on my homemade sodas without the extra work by using kefir grains. Plus I get the added benefit of lactobacillus from the live cultures.
Oh, this is the kind of stuff I've been waiting for! THANKS! :)
This channel is pure gold!
Love your channel keep up the good work
Mouth's watering.
I actually love black pepper on other fruits as well. For example cantaloupe; a nice fresh slice plus a couple quick grinds on the grinder. It's fantastic.
What could be interesting is adding that to the chocolate phosphate for a sort Black forest drink.
Yummmmm
Lovely colour!
Glen I have been waiting for this! I love cherry pop!
The best!
Another great video.. of all the different types of cherries I prefer the sour pie cherry the best Montmorency to be specific...
Amazing tart sweet flavor.
I watched your prosciutto videos months ago, and yesterday I stumbled across your channel again with the KFC recreation part 7 and am loving it! I have been bingeing since then, and just wanted to let you know how riveting, unique and informative I am finding your videos! Thanks Glen!
I can't wait to see what the prosciutto looks like in 6 months when it's done
It smells great right now! Later in July / August we'll be doing a bunch of cured meat videos, so keep an eye out for those.
@@GlenAndFriendsCooking can't wait!
The color made my mouth water. 😍
Woot Woot Another Dr Pepper episode mentioned! woot woot, can't wait. Love this series
that cake looks AMAZING
A good looking, all natural pop.
Black cherry soda has always been one of my favorites! I'm excited to give this a try once I have the means.
Have you made it??
i use this same method with my dad's apple pie filling, makes a great hard apple pie cider, and a good soda if you make it more concentrated. immersion is my favorite cooking method
I love cherry soda. This makes me so happy.
I would love to try your stuff
Black cherry pop is refreshing, reminds me of Dr pepper. 😀
Please occasionally do soda videos year round; while they fit the summer I wouldn't mind seeing them any season. Plus I'd love to see some weird varieties or inventions entirely of your own.
Thank for all your soda syrup recipes I might try to open my own soda shop some day with homemade sodas
Looks so good.
the more glen videos i watch, the more i want to try them at home. dang.
Looks delicious! I love soda so much its my favorite so refreshing and crisp
I would love to see your take on rhubarb soda. The recipe I use is incredibly simple, I just juice rhubarb, and mix it with simple syrup and some lime juice. It makes a beautiful naturally pink soda.
Great vid as always. I was disappointed to hear about your dislike of Sous vide cooking. I think it may greatly depend on your cooking expertise. I primarily use it for cooking steaks and pork chops. I’ve never been great at grilling/cooking them and Sous vide takes the guess work out of it for me and gives me perfectly cooked meat that I put a crust on with grillzall. So for me it was a very much improved end product over what I tried to make before. Love you show. Thanks for all the hard work and creativity you bring to the show.
Love the video! Very excited to see another Dr Pepper and Cherry Coke episode
I was wondering what he did with all that cherry mash....gasp! Now I know...drooling.
Regarding the Sous Vide, I completely agree on the "solution looking for a problem" statement. I received one for Christmas a couple of years ago, and the only use I've ever had for it is vacuum sealing raw boneless skinless chicken breasts with seasoning that I then cook in the Sous Vide and freeze or refrigerate for camping trips to cut down on cooking. Since they are 'cooked' in the vacuum bag, I have a single serving frozen pre-cooked.
I love the cherry flavour more so this one may work for me
Can’t wait for more pop episodes!!
I just picked up a CO2 tank and regulator a couple weeks into the lockdown and I've been using generic pop syrups but we did try making a couple with kool-aid as well.
After watching both of the cherry soda videos I'm gonna have to give this a crack, too!
Tip: Carbonation adds a soft bitterness to things, and will modify the flavor of anything you carbonate to soda-levels of carbonation.
fantastic videos
Sous vide is awesome for accelerated maceration of fruits.
I love black cherry soda. Always have and my discovery of it was the Original Shasta sodas in the 60's that we used to get when we went boating every summer. My folk's budget was such that if we were going to be using the boat, we had to cut out expensive sodas like Pepsi, 7-Up etc. Shasta made a perfectly tasting substitute for those and also came in other kid friendly flavors also. I came across another black cherry soda that was carried in 16 oz bottles at Walgreens. I can't find that anymore, but it seems that Shasta is available again. I haven't been able to find it locally yet, but I'm on the hunt for it.
Boylan's is the only black cherry soda in my neck of the woods. Expensive treat.
I love the content. Keep up the amazing videos!
cool, cant wait
Can't wait for your next Dr Pepper episode!!! Love your work Glen.
*Calls it Pop*...........I'll overlook this transgression. Jokes aside, super interesting video! Also, I'm absolutely swooning over your kitchen.
I too water down juice and I'm glad to know I'm not alone =D
Juice is a hidden source of far too much sugar
Glen wow I'm so glad I've been subbed to you! Love cherry soda
I love my ANOVA circulators, I have 2, absolutely the best way to cook.
The video thumbnail of that glass of red foamy beverage literally made my mouth drool.
Glen these soda videos are awesome. Really learning a lot by watching them. I know you've had lots of requests for other types of soda. One I'd like to see you try is Big Red. If you haven't tried it before you'll find it's got a very unique almost bubble gum like flavor. A lot of people (myself included) categorize it as a red cream soda. It's one of my all time favorites. You'll probably have to get it from Amazon as no one really carries it north of Virginia. It's hugely popular in Texas and Louisiana.
Glad I'm not the only one that waters down juice.
You guys are awesome
I’ll be honest, I thought this was one of the worst channels on RUclips as more of a first impression and I didn’t really like how he did things but now it’s my favorite hands down. I most of the recipes he has and at the very least it’s entertaining to watch. 👍
I really enjoy this series. I don't recall ever having a cherry-only pop. It's always been Cherry Pepsi or Cherry Coke.
That looks really good!
The milk Tee is so funny!! I literally just learned about the milk in a bag!!! I had never seen or heard of that here in the States.
I love your videos I always fast forward past your talking to the end product. Good job
Gotta love ReyaSunshine!
Grandma's canned cherries were always a hit at family gatherings. Not super convenient to eat because they were canned in light sugar syrup with pits still in them. From that I learned I liked black cherries the best and that it's the pits that imparted the fabulous flavor everyone loved.
Thanks for explaining why you're not using a soda stream for your tests like I had suggested.
Pop here in MI. I love anything cherry. How about a cocktail with Maraschino? Cherry/pecan upsidedown cake goes by the name Traverse City cake in MI.
I bet that is good with the Cream Soda as well
Thanks Glen, I’m such a dork. I emailed you to ask for this recipe and then missed it when you went to the trouble. I appreciate your effort very much.
I would add that syrup to lemonade.
Black peppercorn is a fantastic idea.
I'd be curious to try swapping out the glycerin with some xanthan gum. It gives a bit of mouthfeel without adding that weird vague taste of artificial-sweetener to foods.
Horsford's Acid Phosphate is absolutely going on my shopping list. I'm excited to play around with that stuff. I've only ever used citric acid crystals, which I'm lead to believe has a very different flavor profile.
I love this channel
I water down juice, too, so I get it lol. It’s not just you!
Now I need to find that black cherry soda from New York again. It was delicious.
I remember when I was much younger, I drank a jamaican cola and it had a pepper flavor. not hot per se, but the actual flavor of pepper. This looked tasty.
I think I am going to try to make this with Allulose.
I love that you're making soda syrup recipes. They're kind of hard to come by online. I'm very interested in the topic, so I'd love to see some videos on the following topics, which I haven't been able to find much information on:
1. Making something like "Sodastream Fruit Drops" - ½tsp to 1 litre of sparkling water gives a nice flavor without any sweeteners. People have mentioned using LorAnn double-strength flavorings (water soluble ones); but the ones I've tried haven't imparted much flavor. Also, the fruit drops have a pretty thick, syrupy consistency. It'd be interesting to find out if you could make something similar at home.
2. Making a soda syrup of the same dilution ratio as the official Sodastream syrups (1:23). It'd let me reuse the containers and measuring cup built into it, which'd be pretty nice. The best source on this I've found is rodsbooks.com/sodas . Perhaps it could be interesting to explore which sweeteners or combinations of sweeteners work best, either for sugar-ful or sugar-free syrups of this kind.
Love your content; keep it up. Cheers from Denmark. :)
Man! You should try and make Chinotto pops like Brio or San Pellegrino. Your videos are the best! Cheers!
Completely relate to the watered down juice and cake love sentiment. It’s so weird, but I enjoy desserts, but not sweet drinks.
I wish I could taste that! 😊
Hi Glenn.
Can you please let me know what kind of vacuum sealer you use. Thanks in advance!! Love your show.
Cool video. Looking for easy edition of KFC spices and how to replace the spices.
I LOVE YOUR VIDEOS
I found this channel due to the lockdown and ever since I watch at least a video a day. Not pretentious, refreshing. I notice Julie would say "pleasant" and Glen would say "quite nice". There are videos that it's just Glen. I always look forward to what Julie would say for the tasting portion. They complement each other and I like that format. Please, please, please make mango cake and ube cake. I often go to Asian stores and love these cakes. I noticed Glen when he had his studio tour has a can of Skyflakes (Filipino saltine crackers). That's an item I often found in Filipino stores so I hope Glen knows mango and ube cakes. Please!!!!
Glen, this is very exciting, but I was most curious about the cherry cola. I was surprised at your conclusions from the cola videos, as I have had VERY good results following the method described in detail on the summit sips website. This followed the details of the Ira Glass radio show from several years ago.
I've really grown to like Jules. I know that may sound like a back handed compliment, but I feel when you're watching a new channel develop and grow, you have to keep in mind it's easy for casual viewers to be kinda desensitized to content creators, we just watch and judge as harshly as if I was actually paying you to watch your shows, lol. We forget the content creators are growing and developing themselves. I've felt Jules has opened up and relaxed a bit more, and I think I'm enjoying the show a bit more, so keep it up girl.
GO GLEN GO 😎💪 😎
I don't drink pop, but wow, that looks good!
WELL DONE. I think I wanna try this sometime. You could use other fruits and make the soda too this way?
In the least cherry pop episode I kept thinking you should add almond extract, but as you had already filmed I didn't think I needed to mention it.
What did you think of it with almond.?
The almond rounded out the cherry flavour - I may still play with that some more.
The best canolis I've ever had use cherry and almond extract. Makes such a well rounded flavor profile.
Nailed it!
Love the idea of this, but might have to invert the quantites of Black cherry to red cherry, because I'm a sucker for sour cherries!
As someone who worked with ISI whipper canisters for years, opening them under pressure can lead to a huge mess. Especially if it's full of whipped cream. It's also a lot of fun when the rubber seal gasket isn't put in before you try to make a whipped cream.
I wish I could noodle like him