My Ding A Ling – Chuck Berry

My Ding A Ling – Chuck Berry

My Ding A Ling - Chuck Berry

Chuck Berry’s music has transcended generations. He earns respect to this day because he is truly an entertainer. Berry, also known as “The Father of Rock & Roll”, gained success by watching the audience’s reaction and playing accordingly, putting his listeners’ amusement above all else. For this reason, tunes like “Johnny B. Goode,” “Maybellene” and “Memphis” have become anthems to an integrated American youth and popular culture. Berry is a musical icon who established rock and roll as a musical form and brought the worlds of black and white together in song.

Born in St. Louis on October 18, 1926 Berry had many influences on his life that shaped his musical style. He emulated the smooth vocal clarity of his idol, Nat King Cole, while playing blues songs from bands like Muddy Waters. For his first stage performance, Berry chose to sing a Jay McShann song called “Confessin’ the Blues.” It was at his high school’s student musical performance, when the blues was well-liked but not considered appropriate for such an event. He got a thunderous applause for his daring choice, and from then on, Berry had to be onstage.

Berry took up the guitar after that, inspired by his partner in the school production. He found that if he learned rhythm changes and blues chords, he could play most of the popular songs on the radio at the time. His friend, Ira Harris, showed him techniques on the guitar that would become the foundation of Berry’s original sound. Then in 1952, he began playing guitar and singing in a club band whose song list ranged from blues to ballads to calypso to country. Berry was becoming an accomplished showman, incorporating gestures and facial expressions to go with the lyrics.

It was in 1953 that Chuck Berry joined the Sir John’s Trio (eventually renamed the Chuck Berry Combo), which played the popular Cosmopolitan Club in St. Louis. Country-western music was big at the time, so Berry decided to use some of the riffs and create his own unique hillbilly sound. The black audience thought he was crazy at first, but couldn’t resist trying to dance along with it. Since country was popular with white people, they began to come to the shows, and the audience was at some points almost 40 percent white. Berry’s stage show antics were getting attention, but the other band members did their parts as well. In his own words: “I would slur my strings to make a passage that Johnnie (Johnson) could not produce with piano keys but the answer would be so close that he would get a tremendous ovation. His answer would sound similar to some that Jerry Lee Lewis’s fingers later began to flay.”

Read more…..www.chuckberry.com

Picture source…..www.chuckberry.com

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Iced Berry Pudding

Iced berry pudding

Iced Berry Pudding

Method

    Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
    Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
    Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
    To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see ‘how to make the decorations’) around the base.

To make the decorations:  

    Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.

Recipe Source: BBC Good Food

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