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Help me save this gado gado!

Oh, vinegar seems like a good idea. And I wish I had shrimp paste, but...maybe an anchovy would work. Thanks!

Oct 20, 2013
ldillma in Home Cooking

Help me save this gado gado!

Thanks, Boogie Baby,
Unfortunately I don't have enough stuff to just remake the whole thing minus the tamarind without a whole new trip to various stores (e.g. lime leaves and shallots). ; ( Was hoping maybe just adding a couple of things and balance it out (BTW, I actually added 2 TABLESPOONS, rather than TEASPOONS, so you can imagine how off-balance it is! (I had no idea what I was doing, obviously). Thanks for the reply!

Oct 20, 2013
ldillma in Home Cooking

Help me save this gado gado!

Hi All,
I made this recipe for gado gado, from Spice Island Vegan. However, the tamarind doesnt say 1/4 WHAT. So I guessed, and used 1/4 cup, which I did via 2 T tam-con and 2 T water. It came out WAY too tamarind-y! Any suggestions of how I can salvage it and not have to throw out the whole batch? Was thinking add more peanuts, and maybe coconut milk and some fish sauce? But dont know if that will work and no idea on quanitities. Any help appreciated. I am not vegan, btw, just got the recipe from that blog, and the other things I have gotten from their Indonesian stuff has been great...
Thanks in advance!
xLisa
1 1/2 cups lightly salted roasted peanuts
1 1/4 cup light coconut milk
4 garlic cloves
5 shallots cloves
4 Tbsp. palm sugar or brown sugar
Juice of 1 lime, about 3-4 Tbsp.
3 kaffir lime leaves
1/4 tamarind liquid from soaking dried tamarind paste in warm water
2 Tbsp. sambal oelek, or less for less spicy
1 tsp. salt, or to taste
1 Tbsp. white miso
1 Lemon, optional
1 Tbsp. Kecap Manis, optional

Oct 19, 2013
ldillma in Home Cooking

Hot smoked salmon quesadillas pairing - Help!

ML,
I got the Pine Ridge! It has not yet been opened because we ended up with too much wine but I am excited to try it with leftovers. Thank you for the rec. Also - there was corn in the quesadillas as well, and the chards paired beautifully!
xLD

Feb 10, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Tombstone,
Yes, I agree. Years ago a friend got me a book on pairings and I learned a lot from it (it has whole sections on different kinds of mushrooms, herbs, cheeses, etc) and I remember at the time reading that many (most?) cheeses pair better with whites shocking me hugely. I have done blue cheese and chard beforoe but not chevre. It was accidentally a chevre that had honey in it, but it was delicious. The sweetness offset the smokiness of other things very well.
Also, forgot to say: someone had recommended a Viognier-Chenin Blanc blend, which I also bought, but since we ended up with three open bottles we did not get to it. Excited to try that with the leftovers!
Happy Remainder of the Weekend!
xLD

Feb 10, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Well, thanks for asking! Guests just left. Here is what we ended up with, ALL of which I really thought paired well: 1) Selback-Oster 2010 Riesling (halb-trocken). It was a wee bit too off-dry for my taste but I enjoyed it very much and paired really very well. My problem with wines verging on the sweet is that it's simply too easy to drink them like juice. But at 10.5% it makes sense. Very good. 2) St Michelle Chardonnay, which I _loved_. I actually made one additional dish that I neglected to mention in my queries and it was a salad with raw beets, raw jicama, avocado, cilantro, and a dressing made of orange juic, cumin and coriander, and it was a fantastic pairing. And 3) La Crema Chard (Sonoma). Turns out there are two La Crema Chards, one from Sonoma and the other from my-friend-did-not-remember-where, but it was very very good. About $8 more than the St Michelle and I didn't like it _quite_ as much, though had I not had the comparison I would have said that I absolutely loved it (and did), but I am a philistine (and, now that the guests have left, I am currently finishing it off with the leftover chevre and it's pretty damn wonderful). Thanks to everyone so much for all of the input!
xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Morning, ML
Wow, this is a great explanation and really really useful. I appreciate it! I knew Chards varied widely, and know that some I love and others I appear not to like at _all_, but quite honestly, I thought that people meant the same thing when they said "buttery" and "creamy" so this is great to know. I am now thinking this is going to be a very wine-filled dinner, because I may have to get a bottle of rosado (love Spanish rosados), and at this point one friend has already said she's going to bring La Crema (which, upon Googling, I have not been able to find whether is "sur lie" or not, and that makes me assume the answer is "not"), and the other friend is bringing Riesling! (but hey, I am about to run 22 miles, so I will deserve it!).

I know I like a lot of Sauv Blanc but am worried about not knowing quite enough and having the style I pick clash with the cilantro.

I also know I have loved both Chenin Blancs and Viogners, so if I find that Pine Ridge, that sounds like a great option.

I only hope my food will live up to all the great recommendations I've gotten. Thank you very much. About to read the Mexican and Provence links you sent!

xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Ah, well that might explain the wide gaps in price point on the other threads. I will be headed out today to see what I come up with and thank you for all of your advice!
xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

I would hope for $15 but if there is something spectacular could be convinced of 20$! On the "buttery chard" threads I looked at, most seemed to be either under $10 or over $20-$25 and I was feeling a bit left out! Any you particularly like come to mind?

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Ah, ok. So no Ein Zwei Drei, then. OK; thank you, will def take your advice on this one. And yep, gonna get buttery chard, too (if you have any buttery chards in particular to suggest, I am all ears! I am in Atlanta, if that makes a dif on availability.
Thank you Tombstone!
xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Sedimental (love the name),

Thank you! Buttery chard it is. (If you have any personal faves in the 10-15$ range, and feel like sharing names, I'd be happy to hear about them. Cheers! Excited for this meal now.

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Wow, fantastic! I am very excited now. And I love buttery chards, despite all the crap they get, so will def go in that direction. But since we all like whites and there is quite a bit of cilantro, maybe a riesling, as well (am hoping dry riesling would be ok? Had one awhile ago called Ein Zwei Drei (or Dry?) that I thought was really wonderful.

Thanks, Tombstone!

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Thank you!

Feb 07, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Beaujolais is the only red I found online, and it is one wine I know nothing about, except that I've so far not had a Beaujolais Nouveau that I liked a whole lot (to be fair, I have probably only had cheap ones). Do you know if it might work with one of the "heavier" ones? I Googled and found something about the ten "Cru" but have no idea what that means (know much more about Spanish!) or if it makes them fuller bodied.

Feb 07, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

The cheese is a mix of very mild cheddar and salty cotija and actually there isn't that much of it. There is also corn and black beans and red onion in there, mixed in with the salmon before it gets grilled, if that makes any difference!

Feb 07, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Hi,
I am having friends over for dinner on Saturday and making a couple of things I have no idea what to pair with:
1. Hot smoked salmon quesadillas (i.e. salty, smoky, and also having cilantro).
2. A creamy slaw that will have smokiness (mayo, green goddess dressing and liquid smoke, maybe a bit of smoked paprika -- it's delish)

I love both red and white, any suggestions much appreciated!
Thank you thank you!

xLisa

Feb 07, 2013
ldillma in Wine

Side veg/Salad to go with Kunde Estate Reserve Chardonnay?

Hi,
I'm having a Kunde Estate Reserve Chardonnay with either scallops or halibut on Saturday. Thinking of starting with cold cucumber soup (not sure if there are specific spices to avoid? sometimes I do it with light curry, sometimes with just garlic and shallot and yogurt...). But I'm looking for an easy side dish that will compliment the wine (or a salad).

I saw earlier posts recommending AGAINST much garlic, so will keep that in mind for the scallops. And one person's post made me think perhaps I should serve the scallops/halibut over mashed potatoes rather than over pasta, as I was planning.

Any ideas?

Many thanks!
Lisa

Aug 13, 2010
ldillma in Wine

Vegan pairing for Merlot (Three Rivers)

Thanks! I am not strict at all (in fact, not even vegan, just don't eat dairy and will be cooking on Sunday for a friend who doesn't eat meat). So this is def a possibility. And luckily, I live near TJs! : )

May 24, 2010
ldillma in Wine

Vegan pairing for Merlot (Three Rivers)

Hey Y'all,

This is similar to a May 20 posting for a Cab veg pairing request, but I am looking for both no meat and no dairy to pair with a Three Rivers Merlot that is supposed to have notes of chocolate on it.

I Googled Merlot pairings and came up with a few recipes that I wasn't actually convinced would go well with it (red beans and rice, with celery and bell peppers, e.g.).

One thing: if there is some amazing chicken or meat recipe, I can potentially substitute seitan for it, so it's not actually off the cards.

At the moment, the only things I've come up with that I'm considering are
1. African Curry, with coconut milk and curry powder
2. the Red Beans and Rice

Any other suggestions much appreciated!
Thanks
Lisa

May 24, 2010
ldillma in Wine

What's got cozy charm in Atlanta?

Hm. Personally I find it hard to find anything in Buckhead very charming or cozy. Too corporate and fake and SUV-ish for me. But if you're willing to drive, I'd call cozy and charming places like Twain's and Thinking Man's Tavern, both in Decatur. Neither are "fireplacey" sorts of bars, but both are independent, funky, good beers, decent food. Also, for GREAT food and beer, and, come to think of it, much more "cozy" atmospheres, try the Book House Pub on Ponce de Leon, and The Porter Beer Bar, in Little Five Points. Both are "gastro pubs". The Porter has, imho, the best calamari ever (flash friend with razor thin slices of lemon and jalapenos that give amazing flavor). The Porter has endless beers on tap, some of which are very pricey. But it's a great atmosphere, the waiters are really cool, the food is somewhat local, and really tasty (great fish -n- chips, too). Hope that helps!

Feb 12, 2010
ldillma in Atlanta

Best Ethopian in ATL?

Meskerem used to be located by the Tara theater. It's now on the corner mentioned in the reply below, where there a total of 4 Ethiopian places on one corner. I have been curious about Desta for ages and still not been to it (they advertise in CL a lot). However, I have been to Meskerem many times and love it. It's cheap and unpretentious, they have a liquor license, and it tends to be half-full of Ethiopians, which I take as a good sign. I almost always get the Doro Wot or the Vegetarian platter. Love them both. I grew up in a part of LA that has many Ethiopian restaurants and find Meskerem comparable in quality. They're also very friendly and will keep bringing injera until you can't take it anymore. My favorite is the lentil one with the thick spicy red sauce tho I can't think of it's name right now. One thing: nothing there (to me) is super spicy. I like very spicy food, and would qualify this as fairly mild (but very flavorful and yummy!)

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Meskerem Ethiopian Restaurant
2781 Clairmont Rd NE, Atlanta, GA 30329

Feb 12, 2010
ldillma in Atlanta

Pairing: poss to do one wine for all three dishes?

Hi, I am having a very non-traditional Thanksgiving and very stuck for wine.
The menu is:

scallops with fried leeks (they have paprika and Italian seasoning)
pumpkin soup (undecided thus far whether it will be gingered, or cumin-y)
acorn squash stuff with greens and white beans (has kalamata olives)

In searches I've done, I have seen people make very specific recommendations (ie "I wouldn't put the mint in that dish...") I'd be happy for any and all recommendations.

At the moment, I am thinking of Pinot Noir and/or Sauv Blanc (or Gruner Veltiner??), but I'm pretty much at a loss.

Thanks in advance!

Nov 22, 2009
ldillma in Wine