Archive

fried

Lay's West Coast Truffle Fries BagI’m not much of a potato chip eater lately, but I a few of the new Lay’s flavors got me interested. I’m such a sucker for anything truffle, so I figured I’d give these West Coast Truffle fries a whirl. I always wonder how they really pick a winner. The way odds go, it’s likely multiple people submitted the same combination of flavors.Lay's West Coast Truffle Fries Potato ChipAny way, the chips were fine. They tasted more like sour cream and onion chips with less tang and a little extra something. Not really the earthy funk of truffle, but something a little more. Eh, what do you expect for $2.50?

BurgerFi Storefront Latham NY

BurgerFi opens tomorrow at 11 am on 860 New Loudon Rd (Rt 9), Latham, NY. I was invited to a menu preview this afternoon. Overall I think it’s a good new addition – they’re a chain that sources from Meyer Ranch, which provides antibiotic-free beef that was never given additional hormones, grass raised and grain finished (best of both worlds, IMO), and none of the beef is ever frozen. I think this is a great direction for a chain to head, and one I see other chains embracing as well. Ethics aside (which is a weird phrase), the food is competitively priced and enjoyable.

BurgerFi Latham interiorThe interior is set up casually – order at the counter, pay, grab a table and wait for your food. They also have beer and wine, and it looked like some MMA style fights were on the TV when we were there. It’s easy for me to imagine biking over for a burger, beer, and a match if they wind up broadcasting fights.

There were some other local members of the media at the tasting. BTW, it’s really a thing of beauty to see Angelo Mazzone and Bill Lia walk over and talk to Steve Barnes, who curates the Tablehopping blog for the Times Union. If you want coverage, his blog certainly has the most readership/exposure. Also, he’s a nice guy with good taste, and someone pretty much anyone would want to talk to. Any way, social peeping aside, let’s get down to the food!

BurgerFi Cry Fry

Up first was the Cry Fry ($5.47) – a combination of their fries and onion rings. This is a regular order. You definitely want to share this with 1-2 other people. The onion rings are massive and massively delicious! Theyre beer battered in Coors Light. The breading is very light and crisp, giving way to large rounds of onion underneath. The fries are fried in peanut oil, and get the perfect balance of fluffy/poofy/creamy interior and crisp exterior.

BurgerFi Urban Style Fries 2

Up next were the Urban Style Fries, and I believe (hope) that these were the large portions. Because dear god, they were massive. There are two servings pictured above, and 3 people could barely put a dent in one of them. Urban style fries  are their regular hand-cut french fries with parmesan cheese, herbs, and garlic aioli. I’m not normally a mayo/aioli fan, but these were delicious. Just the right amount of garlicky creaminess atop the fries (they weren’t swimming in it), and a nice sprinkling of parmesan that stuck to the fries.

BurgerFi Urban Style Fries

Seriously massive, right? But also seriously good.
BurgerFi CheeseburgerAnd then it was time to try the burgers! First up was the BurgerFi Cheeseburger, which is two patties, american cheese, lettuce, tomato, and BurgerFi sauce. This reminded me of a ShackBurger. Actually, when you first walk in, you’ll probably notice some similar vibes from Shake Shack and BurgerFi.

The meat was good – the patties are just under 4 oz (pre-cooked weight), and cooked all the way through. They maintain a good amount of moisture and flavor while being cooked all the way through. Texture-wise, the grind is a pleasant medium or small/medium (depending on how you look at it).

BurgerFi Breakfast All Day Burger

The Breakfast All Day burger is one patty, American cheese, hickory bacon, maple syrup, a fried egg, hashbrown patty, grilled onions, and ketchup. I love that runny egg. It’s really nice to see a chain restaurant not cooking an egg yolk all the way through before it goes on a burger so you get that golden goodness all over the burger.

This wasn’t my favorite type of burger, but if you’re a bacon-on-everything person you’ll like it. For some reason I just prefer my breakfast as breakfast and not on other stuff. Oh, and the maple syrup wasn’t too cloying. Very subtle.
BurgerFi The Twenty-Eight BurgerThe Twenty-Eight is the burger you want to order if you can only try one thing. Oh my gosh, so good. And I’m glad they saved this for last. It packs a mighty whollop of umami in the very best way. The burgers on the Twenty-Eight are from brisket dry aged for 28 days. The patties have a little more funk, just the right amount of blue cheese in between the burgers, and the pickles are add a great crunchiness.
BurgerFi VegeFi BurgerWe also tried the VegeFi Burger. It’s made of quinoa, lentils, and veggies, and topped with cheddar cheese, tomato, and BurgerFi sauce with a lettuce “bun”. The whole patty is fried, so it pretty much tastes like a big pakora/lentil fritter. The lettuce are squares of iceberg lettuce.

BurgerFi Chicago Style Wagyu Beef Hot DogChicago Style Wagyu Beef The hot dog itself has a nice little snap/pull to the case and a good beefy flavor. This is a little different than your typical Chicago style hot dog – the pickle and tomatoes are in slices instead of wedges, which makes for a different kind of chew/bite.
BurgerFi Red Velvet ConcreteDessert! We tried the Chocolate Shake (not pictured) which had a lot of dark chocolate flavor and wasn’t a complete sugar bomb. A very grown up shake.
We also tried Red Velvet Concretes, which are very thick vanilla custards with layers of red velvet cake. You’ll want to split your concrete with at least 1-2 other people. They are incredibly delicious and rich. The vanilla custard is really good. Lots of rich egg yolk flavor and vanilla. Frozen custard is more popular in the south – it’s nice to have a place nearby to grab some.

Overall, I think it’s a good addition to the fast food options in the area. It’s family friendly, cares more about animal welfare than other mainstream chains (change has to start somewhere), and has a tasty product. Hopefully the quality I tried today holds up to the test of time.

Now if you’ll excuse me, I need to go patronize another Lia-owned business and put some of this food to use!

20150510_143924

I know of no better way to start off a meal than with fried yucca and chicarron. Flores Family Restaurant is one of the few places you can get this fab appetizer.
20150510_143927

You can also get a papa rellena, which is a massive fried disc/oval of mashed potato stuffed with ground beef for $2.99. Seriously – share this. It’s great, but you’ll fill up on it if you order it for yourself, and there is so much more to eat. Creamy mashed potatoes filled with seasoned ground beef, the entire exterior crisped up.

20150510_144259

ALL OF THE PUPUSAS. Cheese, bean and cheese, and loroco greens. The loroco greens are incredibly mild and blend in well with the cheese. And who doesn’t love a soft corn exterior before giving way to any filling?
20150510_145318

Whole fried tilapia is another menu bargain at $10.99 and more than enough for two people to share. I happily crunched on the especially fried tail and fin bones.

P1060096 P1060099

 

Two new doughnut shops in just a few months. Nibble, Inc. opened in Troy recently, and Cider Belly Doughnuts opened in Albany. If you’re one of those “I don’t cross the river” type folks, well, then good – there are new doughnut shops on both sides of the river. The hype machine is going strong for these two new shops, with love for both doughnut shops throughout the blogger community. The Fuj has much love for Nibble, Inc. I wish I shared his enthusiasm for these doughnuts, but they don’t light me up. While Fuj finds them to have a crisp exterior and light/fluffy interior, I’ve found them to be on the dense and tough side. Nibble’s doughnuts are unlike any other doughnut in the area, in that they use potato in the mix. I suspect that Nibble is the doughnut shop for folks who don’t like traditional doughnuts, as one of the owners says she wasn’t a fan of doughnuts before trying this type of potato-dough doughnut in Portland, ME.

Nibble doughnuts don’t hold up well to time, getting denser and denser as the day goes on. Conversely, if you like dense doughnuts, then they hold up very well. The density is what really gets me with the Nibble doughnuts, and isn’t really my thing – my ideal doughnuts are light, ethereal things. Albany John picked up this mixed dozen (missing one, hee hee – couldn’t help myself), and they were a real jaw workout come nightfall and the next morning. They were very nicely fried and non-greasy, though, and I think they’d make a fine doughnut-based bread pudding. I’m looking forward to seeing what non-doughnut offerings Nibble has coming up in the future – they definitely have promise.

P1060067 P1060068

Cider Belly Doughnuts is on South Pearl Street in Albany and is sadly only really open to walk-in traffic during M-F hours, with some Saturday morning hours open for pre-orders. I tried this doughnut during meatball fest one weekend in Albany, and OMG, it was love at first bite. They kind of reminded me of Krispy Kreme in that they had a nice crunchy shell, and the icing had a good crisp exterior, and the interior was very light and poofy. I went in a bought several more doughnuts – they even have “Belly Flops” pre-bagged on the counter, which are discounted frankendoughnuts that don’t quite make the cut (ie, imperfect in shape, but still perfectly tasty). The doughnuts I bought stayed light and crispy into the evening. I really like these doughnuts, especially with the different glazes (maple is really well executed).

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).

P1050327

Finally managed to check out Athos in Guilderland! A lot of their main dishes seemed a bit big for dinner in the summer, so Albany John and I just ordered a lot of appetizers to share. 3 dips for $10. We got Melitsanosalata, Fava, and Tarmosalata. They also served a freebie dish of olive tapenade. I think the dips could have been saltier, but overall they were pleasant. Also, not enough pita for the dips. We probably could have used 2x the amount of pita for the dips given. Which is crazy, because it looks like it’s a lot of pita when you get the basket, but the slices are not that big.
P1050328

Sagnaki – cheese flambeed table-side. How can I not love this?

P1050330

Grilled octopus was okay. Came out chopped into small pieces.
P1050331

Not really sure if I’d get this again. I think I overhyped this in my mind, mainly because I love octopus and I don’t know of too many other places in the area that list a whole octopus leg on the menu.
P1050333

However, the calamari ($10) will totally bring me back. It comes with a spicy citrus oil or marinara, which we noticed after putting in our order. There is no default, though when we asked our server, he said he put in the citrus order.

The exterior was shatteringly crisp, and the calamari meat inside was buttery and tender. So easy to eat lots of it. And the citrusy oil was a very nice contrast of bitter lemon (though not at all spicy).
P1050334

Island Kefetethes, $8 – zucchini, feta, onion, and dill vegetable patties. The accompanying yogurt sauce didn’t complement it and masked a lot of the delicate dill flavor.

The main dishes seemed a bit too heavy for me, at least during the summer time, so a dinner of appetizers was right up my alley.

The service I experienced was perhaps a bit too casual and chatty for the atmosphere. It was pretty dead when we were there, and I had to remind my server about my drink order, and the check was dropped without offering dessert (which I could have asked for, but eh, once the check is dropped, I tend to just want to pay the bill and leave). There was also a request for email addresses for their mailing list, which just seems more on par with a restaurant that doesn’t seem as… upscale? My favored way to interact with restaurants via social media is either on Facebook or Twitter, and don’t worry – I’ll find you.

So. Overall, I’d probably go back to the bar and snack on calamari.

P1050362

Grab 5 of your friends, and get a table for 6 at Shwe Mandalay. Six is the perfect amount of people to try a significant amount of Shwe Mandalay’s menu without taking up half of the restaurant. Albany John, Daniel, Chopsticks Optional, and 2 other friends made up our table of 6. It’s right on Central Ave next to Taiwan Noodle, and as I remember: “The old Hong Kong Bakery space”.  There’s a small parking lot for a few cars. The service is polite and efficient.

P1050346

Bu Tee Kyaw. Fried squash. This had a great shell  – like tempura meets beer batter. Very light and airy, and so crisp.
P1050347

Bayar Kyaw – fried lentil balls with onions & curry leaves. I’m pretty sure frying makes everything delicious. I’m not an enjoyer of dal in any form other than fried. This were nice and crispy little nuggets.
P1050348

Southern Shan Sausage. Adorable little sausage balls filled with a mix of beef/pork and rice. Served with a whole lot of super hot chili peppers (they’re in the back, there). These were great! A nice texture to them. Kind of like Vietnamese sausages, or boudin.
P1050349

Some dishes come with a simple beef soup (free). Nice, light little soup.

P1050351

Chicken Biryani, filled with deliciousness. Cinnamons, raisins, cardamom pods, and Burmese chicken curry. This was fantastic.
P1050352

Chicken Curry in the back there. We also ordered pork curry. The curries come with sides of veggies and condiments. And massive plates of basmati rice. The curry bases are really enjoyable (not too much turmeric for me). The chicken was mainly white meat, so I’d likely skip it in the future and go for the fattier pork curry.
P1050353

Samosa triangles. Tasty triangles. They seasoned a touch lighter than Indian samosas. While potato was a large part of the filling, there was also a nice amount of cabbage (and the lightness the cabbage lent).
P1050354

Hey, pork curry and massive plate of basmati rice!
P1050355

I think this was the Mom’s taste salad. Oh, those crunchy peanutty bits. So good. Along with everything else in there.
P1050356

Now, this dish. this could be a very polarizing dish. This is the dried salted fish dish. Fried, dried salted fish. It’s like salty fish jerky and I love it. If you’re not a fish person or have issues with sodium, then this dish isn’t for you. But if you love fish & salt like I do… well, you are in for a treat!
P1050357

Another polarizing dish was the tea leaf salad. This was another one of my favorite dishes, though others at the table didn’t feel as much love for this salad as I did. It didn’t taste like you were eating raw/crunchy tea leaves. They had a texture that went well with a salad, kind of like blanched kale.
P1050358

Pe’ Paratha. A flaky coconutty-tasting paratha with a very large bowl of vatana puree. Holy flakiness, in that paratha.
P1050359

Mandalay Myee-Shay salad. Fat rice noodles with pork/chicken, pickled mustard leaves, and bean sprouts.
P1050360

This was a soupier noodle dish, which I’m blanking on right now. Thick noodles with some pork, greens, beans, and carb-y sliced bits on top. Nice, but we got these at the end of our eating spree, so they probably didn’t get the full appreciation from our table that they deserved.
P1050361

Dinner for 6 for $85 before tip! Can’t beat that!

So this was my first time eating Burmese food, and I wasn’t quite sure what to expect. It’s a delicious combination of a lot of aspects of subtle Indian & Chinese flavors. I can’t wait to go back and try some of their other dishes, like the paratha salad.

Follow

Get every new post delivered to your Inbox.

Join 1,989 other followers