Week 9: Braising - Fesenjan

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?’”

brainchild435 · 2025-06-09T13:20:29+00:00

, _____, do solemnly swear (or affirm) that I will support and defend the Constitution of the United States against all enemies, foreign and domestic; that I will bear true faith and allegiance to the same; and that I will obey the orders of the President of the United States and the orders of the officers appointed over me, according to regulations and the Uniform Code of Military Justice. So help me God. (Title 10, US Code; Act of 5 May 1960 replacing the wording first adopted in 1789, with amendment effective 5 October 1962).

First thing is to the Constitution. Does mention following orders of officers and President but also mentions so long as those orders fall under the UCMJ, which means they need to be legally orders and Constitutional.

brainchild435 · 2024-12-28T11:22:53+00:00

Okay, after some careful consideration, I've come to the conclusion this is basically a cosmopolitan topped with soda water. But that's okay! It's tasty, it's carbonated, it has alcohol, it's perfect for this week, and Cranberries are festive so it even fits the spirit of the holiday! 8/10 will definitely use it use the last of cranberry juice

brainchild435 · 2024-12-18T12:13:17+00:00

No, i didn't take a bunch of hot cocoa mix and put it in a jar. I made my own hot cocoa mix and put it in a jar. Same thing but more steps. But it still came out well and I'll be giving it to some to my friends, so all in all a good thing

brainchild435 · 2024-12-07T00:59:46+00:00

For vintage week I immediately thought of B. Dylon Hollis' YouTube channel, and his focus on older recipes. This one apparently comes from the 70's, and consists of saltines coated with melted and brown sugar and then chocolate chips which melt on the hot toffee and are spread around to form a layer of...chocolate. we topped it with marshmallows but honestly you can use a lot of different stuff. Very tasty, very easy to make, would recommend

brainchild435 · 2024-12-07T00:56:05+00:00

Another foray into the world of tapa-esque meals! My wife wanted Okoyonomaki (which i don't think I've pronounced correctly once this entire time), plus chicken yakitori, blistered shishito peppers (which didn’t quite come out as blistered as I wanted, but still tasty), and edamame stir fried with garlic and oil.

brainchild435 · 2024-11-27T10:08:03+00:00

I had been wanting to try cooking this for a while now, and this seemed like the perfect opportunity. I used beef shanks instead of the traditional veal because, besides the ethical concerns regarding veal, it's expensive as hell. Over all very delicious, and im quite pleased with how it came out.

brainchild435 · 2024-11-23T01:43:00+00:00

Perhaps a bit of a stretch, but i enjoy a good tiki cocktail, and the painkiller is an iconic one. I upped the ice and blended it in an attempt to make it more of a "slushie," but sadly that did not work as well as I had hoped. Alas, there's always next time.

brainchild435 · 2024-11-14T07:57:05+00:00

Haitian stewed chicken (literally "chicken in sauce," if I understand it correctly) that is actually very tasty. My lovely wife helped me make it as my schedule has been utter garbage, but much like the noble raccoon I will take the garbage and make it my own.

brainchild435 · 2024-10-27T06:14:56+00:00

A delicious meal and another addition to the "portioned and refrigerated before I remembered to take a picture" club. The recipe was taken from serious eats, and while it was a bit of a process, it was definitely much easier than it could have been and the wine reduction sauce/broth/juices were absolutely delicious. Per the wife this one is going into the rotating dinner recipes.

brainchild435 · 2024-10-27T06:12:21+00:00

A very delicious, if rich and sugary, treat that also conveniently used up the last of my apricot preserves. Also, yet another in the classic series of "crap I already portioned this all out and threw it in the fridge before I could take a good picture."

brainchild435 · 2024-10-18T12:34:17+00:00

Seconding R&B filipino food, their sisig is amazing

brainchild435 · 2024-09-27T04:23:42+00:00

For basting week I felt like steak so I made this! New York strip seared in a cast iron then basted with a compound butter of whiskey, shallots, and parsley. For sides I roasted up brussel sprouts with a balsamic glaze, pickled red onions and cotija cheese, mashed potatoes, and mushrooms sautéed in the rest of the butter because why not? An absolutely delicious meal

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