Braising with soda (to me) is kinda like stir fry sauces with ketchup. If it works, why not!
Sounds really interesting. I've had a cola-based bbq before that was good. Root beer sounds better.
Now is not the time to bother me. And it's always now. Wiley Miller
At some point "authentic" changes from "how it was done in 1800" to "how it was done in 1950." Some folks grow up with pork and apples, be is apple sauce, apple cider or apple slices. I grew up with pork and Dr Pepper, my grandmothers recipe. It has more to do with memories of home, family and growing up than any high-minded notions of correctness, such as my refusal to use ketchup as a base for my sauces. As much as I love root beer, I don't like strong licorace-y flavors which get emphasized as you reduce it down, so I don't cook with it like that, but I know plenty of folks who do. Of course there's the cola crowd, which I also love with chocolate in place of coffee flavors.
They're just flavorings. Maybe if I could get them affordably in natural form I'd use them that way, maybe not.
Remember: You're a unique individual...just like everybody else.
A better example comes from my childhood when my mother would make 'chicken tetrazzini' using a recipe straight out of a 50's Junior League cookbook. Instead of a roux or bechamel, she used cans of Campbell's Cream of Mushroom Soup. She didn't know she was also using MSG and all the other junk they put in it.
I have no axe to grind against any of these products, and would happily enjoy a root beer float at a soda shop, but I wouldn't be dying to cook with them.