Archive

beef

P1050727

I couldn’t wait to get back to Shwe Mandalay for a second go-round after my first visit. This second visit didn’t go as smoothly – we were the only table in there on a Friday night and service was slow and a bit disjointed. The food is still fabulous, though I’m worried about how little business I’ve seen in Shwe Mandalay. Please, people – get in the doors of Shwe Mandalay. It’s delicious, cheap, and a new realm of flavors for the Cap Region!

Another order of fried squash above. Bu Tee Kyaw $5.
P1050729

Southern Shan Sausage, $5. Perfect little beef & pork sausage balls.
P1050730

Fried sliced onion, $5. I love the batter at Shwe Mandalay – very light, like a combination of beer batter & tempura. Great for frying. Light and crunchy.
P1050731

Side dish of dried salted fish, $7, which I think is mostly an Albany Jane love. I ate most of this dish. They changed the presentation from the first time I had this – instead of flat strips the fish was broken up into more bite-sized or smaller pieces.
P1050732

Butter Rice & Chicken Curry, $7. All this for SEVEN DOLLARS! Super rich rice with a hearty chicken curry.
P1050733

La Phat Thote. Tea leaf salad, $6.50. This time it was covered in dried shrimp, which was unfortunate because one of the folks in our party had a shellfish allergy. The shrimp itself were tasty – crunchy and not too salty or briny, though the salad didn’t really need it.
P1050734

Rice & Tea Leaf Salad $6. This was more of a rice dish than a salad type dish, but tasty all the same.
P1050735

Black Curry, $8. Pork curry with black bean paste (this is Chinese-style fermented black beans, not black beans). This was a rich dish, but so good (also came with large plate of rice).
P1050736

Coconut Chicken Noodle Soup, $6.00. A light, but filling broth with a lightly boiled egg (the yellow is from the yolk).

P1040801

I found some corned beef on super-clearance at Hannaford. Hmm, it’s not corned beef season, but it is grill season, which means pastrami/smoked corned beef was on my menu.

I smoked it for a few hours on a grill with apple wood scraps from when the tree was trimmed earlier this year.
P1040838

Let it cool & chill overnight, then started slicing. The eating happened quickly. “Mmm, this is good. Wait. Must get picture.”
P1040837

Albany John made up a sliced meat platter.
P1040835

Pastrami!

Mountain Man came for a visit from Colorado for a few weeks. Albany John and Mountain Man went to SUNY Albany together, so he’s familiar with Albany, but it has changed since he went to school here. Thankfully, he likes eating and being outdoors, so we’re in good company. The bar for good food is pretty low where he lives in Colorado. Between most things getting trucked in and the elevation, there isn’t a ton of fresh/good food or variety where he lives.

We took him to Ala Shanghai for some real Chinese food. He told us some pretty horrific “Chinese” food take out stories in CO. He was so happy to have real dumplings, and that fresh whole steamed fish… man. So good.

Evidently the only cheap things in CO are the beer and alcohol, heh.

P1040862

Sushi is a crapshoot where Mountain Man is from. He’s in a touristy town and the elevation does something funny to the rice. We went to Sushi X. I know it’s not the greatest sushi ever, but there is something alluring about AYCE rock shrimp, grilled squid, and some fairly decent sushi rolls and sashimi.
P1040865

For $25 a person or so, it’s a pretty decent dinner out. Check off what you want on the order slips. Everything is made to order and quality is decent for what it is, and the selection is pretty wide. I’ve noticed that they don’t quite fill your order slips fully. A few orders might get left off, but eh, that’s what round 2 of ordering is for.
P1040870

We continued the Albany New Things tour by going to Nine Pin Cider Tasting Room downtown. The day we went was when they also had “Ciders & Sliders”, pairing up with Slidin’ Dirty serving up in their garage.
P1040873

The Nine Pin Flight was okay, though they only half-filled two of the flights for no particular reason, which was kind of a rip. We also got a bottle of cider to share and surreptitiously sip on with burgers.
P1040879

Sliding Dirty had a long ass line queuing when we got there. For me, the crowd was a bit overwhelming, but thankfully a friend was nice enough to wait in line for me.
P1040885

Sliding Dirty will put your burger on a tortilla if you’re celiac/doing the gluten-free thing, though if you are a true celiac their presentation may pose an issue for you, as they didn’t separate the tortillas from the bun-ed burgers, so gluten cross-contamination may be an issue for the very sensitive.

I thought the sliders were okay, but the price point kind of kills me at $4 per slider. You’d need at least 2 sliders for a meal if you’re peckish, at least 3 if you’re hungry, so you’re looking at a good $8-12 to start for sliders. When I think sliders I think “affordable”, and $8-12 to start for sliders isn’t what I really think of as affordable. FWIW, I hear they are trying to move to all local grass-fed beef in the future, which would at least rationalize the price point somewhat. I’m also not a huge fan of the bread-to-meat ratio on sliders in general, so I’m likely not Slidin Dirty’s target market. I’d just rather get a steak to grill at home for $12, or an actual burger somewhere else with a lower bun-to-meat ratio if I’m feeling burger-y. What the hey, lots of folks seem to like them, and they’ve just opened up a physical location, so this is just my curmudgeonly take on the slider fad.
P1040890

City Beer Hall was one of the final stops on the Newish In Albany Tour. Mystery buckets and brown liquor to round out a visit.

 

Afghan Kebab Express is tucked away in the Chinese-character-ed shopping plaza at 305 Central Ave. One of my friends really likes it, and arranged a casual group dinner.

P1050051

Their menu is on the smaller side, which is good. There are some random funny dishes. Not the lamb shank in the background (which is a steal at $12.99, and so deliciously lamby and tender), but the chicken qorma in the center. It’s just on the menu as a side dish for $3.99, so obviously curiosity won out and we had to order it. It was interesting. More tomato based than creamy, and the veggies seemed like they came out of a frozen mixed Birdseye veggie bag, though at least they weren’t mushy. The chicken seems to be leftover kebab chicken since it had a nice char to it. Definitely an interesting riff on quorma/korma and a good way to repurpose leftovers on the cheap.
P1050046

Bolani – $2.99 per order. Okay, but not something I’d *have* to get again. Veggie filled fried thing.
P1050050

Lamb gyro (thanks for the love in the background, darling!) $5.99.
P1050049

Blurry gyro over rice ($6.99) platter.
P1050048

Beef kabab ($8.99) which you should really avoid ordering as it’s filet mignon, which is done no favors by cooking over a skewer and drying out by the time the exterior gets a char. They were pretty adamant that “that’s how it’s supposed to be”, but sawdust isn’t a flavor profile that our table was crazy about. After a bit of prodding they took it off the receipt and fired up a second order of …
P1050047

Koobideh kabab platter ($8.99). Hello delicious! Now this really shines as a kebab/kabab. Fatty ground lamb and beef charred to perfection over an incredibly large portion of rice. You know I’m not a huge rice fan, but this was delicious. I almost ate all of the rice, which is saying something.

All of the platters come with a side salad (some lettuce, raw carrots, cucumber, tomato).

There are also hot sauces in jars on the table to spice up your dishes at your discretion. Weeknight dinner was pretty dead, and not too many take out orders. Hopefully their business will pick up, but I wonder if the location is a problem. Service was ambivalent and efficient. Go for the fattier cuts and you’ll be very happy you came.

P1040753

Adventure in Food had a rockin’ special in April for a full Australian grassfed ribeye roast for $5.99/lb. Yes. So yes. We grilled it up for Albany John’s birthday in May. It was an awesome and affordable way to go all out for any occasion.
P1040726

Here’s what the full roast looked like unfrozen and out of the vac bag. Yep, that’s one whole ribeye roast alright. This was a hefty guy, something close to 15 lbs, if I recall.

P1040727

Underside. I wanted to try dry aging this in our fridge. Salted the outside liberally, and tucked it in the fridge as pictured on cooling racks, turning every few days.
P1040737

Mr. Beefers after a few days in the fridge shortly before go-time. It took up about half of a row in my fridge, and after a few days I started talking to it and calling it Mr. Beefers. “Good morning, Mr. Beefers,” and “My, you’re looking well today, Mr. Beefers!”

At this point I wasn’t sure how well the experiment would turn out. Would Mr. Beefers acquire an off flavor from the fridge? Would it make any difference?

P1040741

A few hours over indirect heat on the grill (and covered on occasion). I didn’t carve anything off before slapping it on the grill. Once it hit rare, it came off the grill. And as you can see from the first image, I didn’t screw it up and cook it well done!
P1040749

And then we play the waiting game.
P1040751

It was an intensely beefy flavor, to be sure, although I’m not sure how much was from the dry aging or the grilling. However, I did slice off two large hunks so Mr. Beefers would fit on the grill, so I’ll give you a heads up if I notice something spiritual going on when it’s not kissed with smoky goodness. Overall, it was an awesome way to feed a crowd of 15+ people (with leftovers for seemingly EVER) for under $100. Definitely check out Adventure in Food’s specials page for deals like this when they come up.

P1040696

I love Ethiopian food. It’s something that we have absolutely NONE of in Albany, so whenever I’m near a place with Ethiopian food, I will always choose Ethiopian. Whenever I’m in NYC I can never manage to get away to Manhattan for Ethiopian food. But on my most recent visit I managed to convince my Dad, his girlfriend, and uncle to try Ethiopian food at Awash on the Upper West Side.

We drove there from Flushing in about a half hour, found (free) street parking after paying for parking (of course), and were seated immediately. The interior is gorgeous. Very romantic and lots of low lighting.
P1040697

Here’s the injera and freebie sides that came with what we ordered. Since we were so many people they spread out our meals across two plates.
P1040698

Plate two.
P1040699

So what did we order?

Starting at the red stuff on the left, we got:
Key Sir Afcha (carrots, beets, and potato)
Awash Tibs (grilled beef)
More Key Sir Afcha
Gomen Besiga (lamb, collards, onions)
Free cabbage and carrot dish
Free lentil dish
Shiro (chickpeas and split peas with tomato and onion)
Center: Awash Chicken

We all LOVED the Gomen Besiga. That was just a fantastic combination of flavors. Lamby goodness, collards, and onions with delicious Ethiopian butter and false cardamom. Mmm. Just fantastic. It was all good, but this was a standout dish.

P1040701

I also had to order the kitfo (raw beef), which was also good, if a bit heavy on the butter.

The injera was soft and spongy, but not too moist or sour. It was definitely a good intro injera to folks new to Ethiopian food. I’ve had it more sour than this preparation, but really it’s all about the texture for me and this was great. Soft with a little bit of chewy pliancy to it, but not tough or hard.

We had a few leftovers that we took with us. Their menu is a bit out of date. Prices are a few dollars higher per item than listed, and their physical menu touts a vegan meal available as well.

All that plus three glasses of Ethiopian wine was $160 with 20% post-tax gratuity included.

P1040337

The Fuj mentioned some new dishes on Taiwan Noodle‘s menu over the winter, and after the third or so mention, I asked him and Elise to meet Albany John and me there for a meal recently, and they kindly obliged.

First up: Spicy Shredded pork stomach ($3.95) on the left, 5-Spice Beef Shank on the right ($5.95). Hefty portion of beef in that dish. Served cold like deli meat, still very meaty. The pork stomach is served over a bed of peanuts. It’s can taste a touch gamey, but if you order the fried pig intestines it tastes mild by comparison.
P1040338

The onslaught of shareable plates. Wood ear in the fore front, adding in the fried pig intestine (the red stuff top left) and scallion pancakes. Woah, the pig intestine was some stuff yo’ A-ma or Yeh-Yeh would be eating. That stuff was intense. Albany John is an old man at heart and he loved them (thank god, because the rest of us were not into them).
P1040339

Squid rings! These had a nice breading and chew on the squid. I could eat a plate of these on my own. They had a side of seasoned salt, which was already in the batter. They said it wasn’t really necessary, and it wasn’t, but I guess they’ve had enough people ask that they now just bring some out.
P1040340

Wonton soup on the left, and a dish from a new part of the menu – baked rice. This baked rice was seafood. It was a gravy type dish over rice. Kind of like baked fried rice, but with gravy. I’m not a huge rice fan, but I was really into this dish.
P1040341
Pretty sure I ate close to half of this on my own.

Oh wait, did we also get Xiao Long Bao? I think we did, but I must have been too busy gobbling them down! Haha.

Follow

Get every new post delivered to your Inbox.

Join 1,765 other followers