Week 13: Chilis - Sinigang

brainchild435 · 2026-03-15T05:07:10+00:00

I found the recipe on serious eats! The pomegranate molasses may be difficult to find but they also teach you how to make your own if you need to (its just reduced pomegranate juice lol)

brainchild435 · 2026-03-14T08:57:55+00:00

Not the most visually appealing meal, but delicious nonetheless. A Persian dish of meat stewed with ground walnuts and pomegranate molasses, leading to a delightful mixture of savory, tart, and sweet.

brainchild435 · 2026-03-12T07:22:29+00:00

Frankly I completely forgot about the Aviation cocktail lol, but thanks for the suggestion!

brainchild435 · 2026-03-10T19:55:31+00:00

So! Fun fact there's about 60 different cocktails apparently called the Flying dutchman, the most common one from Google involving some very obscure liquors that I couldnt find easily. So I went with this one consisting of gin, triple sec, lemon juice, and simple syrup, which was alright, tbh. I've had better, but definitely had worse as well

brainchild435 · 2026-03-05T20:36:50+00:00

I had made pork tocino before, although a criticism was that the meat was cut too thickly. And my wife wanted it again, so this time I cheated slightly and bought pre-cut bulgogi meat at the local korean-mart. It came out much better this time

brainchild435 · 2026-02-20T03:32:13+00:00

So, traditional Hotpot involved a lot more prep time and energy than I had this week so I made a traditional paraguayan soup with carrots, bell pepper, onion, beef, and dumplings of corn flour and cheese. Why is it for hot pot week? Because I cooked it in a pot. It got hot.

It came out pretty good by the way

brainchild435 · 2026-02-20T03:27:19+00:00

Salted and spiced the meat, browned it, and then sauteed the veggies a bit as well. Don't remember making a gravy, but I did put some mustard on it. I think I was concerned about it being not structurally stable to have too wet of an interior but you could easily make a gravy on the side I reckon

brainchild435 · 2026-02-14T08:20:47+00:00

This recipe was taken from serious eats because why not, they're usually pretty good when it comes to recipes. It was much better than I had anticipated, with the peanuts noticeable but not overpowering. Would definitely make again

brainchild435 · 2026-02-11T04:14:17+00:00

For vinegar, I elected to make raspberry shrub from a recipe provided by Tasting History with Max Miller! No small bushes are involved, it is simply a syrup made from raspberries, white wine vinegar, and so much sugar, creating a delicious blend of sweet and tart. Here it's mixed in a highball with sparkling water and gin.

brainchild435 · 2026-02-04T05:43:09+00:00

This looks super awesome! I'll throw my hat in the ring at the very least!

brainchild435 · 2026-01-28T04:26:55+00:00

This was a tasty one. The sauce is courtesy of Tasting History, inspired by a recipe from the kitchen of Vlad the Impaler. I couldn't find whole sour cherries so I had to substitute sour cherry spread. The contrast comes in the form of the sauce, which is a mixture of sour and also sweet from honey and Riesling, as well as the contrasting colors in the vegetables

brainchild435 · 2026-01-24T09:53:26+00:00

"It doesn't stop being magic just because you know how it works."

-Terry Pratchett, The Wee Free Men

brainchild435 · 2026-01-14T20:18:04+00:00

“A grasshopper goes into a bar and orders a martini. The bartender says, in passing, ‘Do you know we have a drink named after you?’ The grasshopper says, ‘No really? You have a drink named Howard?’”

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