What's for Dinner #85: The Falling Leaves Edition - September 2022

gcaggiano · September 14, 2022, 4:15am

Day off today. What’s that? Chores. Errands. Did manage a stop at H Mart.

By the time we got home, we decided to order out. But we did manage this: Seafood Pancakes from H Mart. They contain octopus, shrimp, and various other ingredients. Lightly pan fried and drizzled with Kewpie Mayo and Okonami Sauce.

To drink: First batch of Pumpkin Pie Martinis. I personally don’t drink them, but I do like shaking ‘em up. Pennsylvania Dutch Pumpkin Spice Liqueur, splashes of rum and Scotch, and a dusting of Trader Joe’s pumpkin pie spice. Could also add a crushed Graham Cracker rim but I didn’t have any. I’m sticking with a regular ol’ gin martini myself.

Rasam · September 14, 2022, 4:16am

I am not ChristinaM, but I like some of the Trader Joe’s bottled pasta sauces, eg marinara. Good basic taste, can be tweaked as needed.

I also like the Harris Teeter (grocery store chain, now a subsidiary of Kroger) store brand. Their Arrabiata is very good and spicy, I hope they don’t change the formula. Some of their other tomato-based flavours, e.g. basil or mushroom are also good. All these require little to no tweaking for me.

ipsedixit · September 14, 2022, 4:17am

emglow101 · September 14, 2022, 4:28am

Brussel sprouts, brown rice , salmon with dill ,and kimchi?

ipsedixit · September 14, 2022, 4:29am

Ding ding ding!

We have a winner!

Saregama · September 14, 2022, 4:47am

I like my own pasta sauce. But I don’t like most bottled sauces. That’s why I was curious.

(There’s a whole jarred sauce thread where folks have shared their favorites, and everyone’s palate is different.)

ChristinaM · September 14, 2022, 12:46pm

I’m a fan of Aldi’s Specially Selected Premium Marinara, $2.89 for 24 ounces. in googling I found that there’s (pretty persuasive) speculation that it’s Rao’s.

https://www.thekitchn.com/best-pasta-sauce-aldi-23228632

ETA: the specially selected premium vodka sauce is good, too.

linguafood · September 14, 2022, 1:35pm

Really? That’s good to know. I usually make my own pasta sauce, but there are nights where I can’t be arsed… then it’s Rao’s to the rescue.

We have two Aldi in town, so I’ll pick some up next time to do a side-by-side taste test. That would be a steal, compared to Rao’s!

LindaWhit · September 14, 2022, 2:08pm

I was up in Salem, New Hampster a couple of weeks ago and chose NOT to go to the Aldis that’s there, because of my remembered disappointment in the 2 times I’ve stopped there. But now that so many note the “good stuff” that’s there, I might have to try it one more time.

ChristinaM · September 14, 2022, 2:12pm

Once drained, toss with a little butter. Or TPSTOB.

ChristinaM · September 14, 2022, 4:27pm

I will have to try this!

Wtg2Retire · September 14, 2022, 9:24pm

So glad to see another who believes Rao’s is overrated. I bought several varieties and am slowly using them. It’s not that they aren’t good, it’s just that they don’t seem to be any better than less expensive brands.

digga · September 14, 2022, 9:37pm

These are basically my husband’s 4 food groups. And he’s not even Asian/Korean!

Wtg2Retire · September 14, 2022, 10:29pm

For a good, in our opinion, tomata/basial sauce, the Bertolli brand has a lip-smacking flavor.

LindaWhit · September 14, 2022, 11:44pm

Roasted pork tenderloin seasoned with olive oil, s/p, dried thyme, paprika and roasted garlic powder. Served with defrosted Plum Ketchup and sides of roasted Herbs de Provence potatoes and buttered peas and corn.

And despite it being Wednesday, I had a glass of wine.

linguafood · September 15, 2022, 12:18am

Leftovers from Monday for me plus a Greek salad my PIC requested to accompany his burger - another way to use up leftovers. Not the most congruent meal, but …… congruent, shmongruent

MunchkinRedux · September 15, 2022, 2:25am

Rick Bayless’s Roadside Chicken modified for boneless-skinless kebabs in a home oven (outdoor burn ban continues). Red rice from the AMA cookbook. Chopped garden veggie salad in a lime and avocado-oil vinaigrette. Homemade refries.

THECHARLES · September 15, 2022, 2:30am

THE ‘RED AND WHITE’ MARGAUX SHOW!

Ever since Covid restrictions were lifted and restaurant dine-in has become part of our daily life again. I have started to engage in more and more culinary related activities. One such event involves a weekly ‘Chinese food‘ dinner gathering amongst foodie friends and relatives.

Initially, the main focus was indeed centred on food. Wines brought along for the ride were treated mostly as supporting casts. However, unbeknown and slow to recognised by the food-centric gourmands in our group, this weekly event has somehow morphed into a ‘Vino’ affair instead. An outcome generated by the insertion of much better quality wines from some participants. Suddenly, the wines commanded a front row seat and became the stars that outshines the food!

Tonight’s event was another such scenario. After enjoying weeks of wine orgies fashioned by the likes of Gran Reserva Riojas/Priorats, Super Tuscans, Grand Cru Alsaces, Classed Growth Bordeaux……etc., and culminating in last week’s climax brought about by a First Growth bottle of 1998 Haut Brion. This time, we decided to elevate things up a few notches more……How about indulging in two bottles of Red and White from First Growth Bordeaux Estate?! Our choices settled on the esteemed and illustrious Chateau Margaux. A 1999 Chateau Margaux and a 1998 Pavillon Blanc de Chateau Margaux. ( plus a bottle of 2014 Leoville-las-cases, Clos du Marquis as backup……just in case?! ). Once again, the wines ended up costing more than the meal, trumped the food effortlessly and shifted most of our attention and enjoyment away from the edibles.

1999 was a fine vintage year for Margaux. True to its ‘consistent form‘, the Chateau offered a seductive and fabulously perfumed wine. Taking over a couple of hours to open-up, the wine exudes aroma of black and red fruits/currants, vanilla and a nice shot of dark chocolate. Acidity was balanced; medium to full bodied, with a formidable mouthfeel of fine, cedar tannin. Austere, complex and concentrated and IMO still has some ageing potential.

The 100% Sauvignon Blanc, 1998 Pavillon Blanc, was one of the best Sauv Bl I have tasted and indeed worthy of being called best white in the Medoc. Green and flinty with a lively bouquet of white peach, Chinese plum and lemon/lime citrusy notes. The typical grassy element was minimal. Wine was well balanced, smooth and well rounded with crisp acidity. Almost Burgundy-like, probably due to its oaky component. A very classy wine!

As for the food. Since the venue was O’Mei……Yup! you guessed it right! It’s back to the good-old ‘Giant Lobster Multiple Ways‘ routine……AGAIN!..tasty but to some of us, becoming repetitive and boring! Sigh!!

However, based on taste and the evaluation criteria laid down by Michelin, this superb and delectable creation by O’mei, IMO, should deserve a serious mention in future edition of Toronto Michelin Recommended Guide for Chinese Restaurant!!

Lastly, for a change, maybe time for me to form a more humble and less profligate ‘ Noodle and Congee ‘ splinter group?! Ha!