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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.
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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).
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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.
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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.
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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.

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Albany John picked me up a hard shell lobster meal from Sea Fish Market and Grill in Newton Plaza in Latham. It was $9.99 for a steamed lobster with two sides  – he went with waffle fries and grilled veggies. The waffle fries had some kind of extra coating on them to make them very crunchy. Love. So much love for the waffle fry. They traveled very well, too. Although everything in Latham is just 10 minutes away, max.

Lobster was great – it was a female and had some eggs inside. I love female lobsters and their egg sacs. Sea even sexed the lobster for Albany John. He’s a sweetie like that and will ask people at the fish counter for a female lobster because he know how much I like the roe. A lot of people will look at him funny, but he tells me Sea was very accommodating.

Albany John says everything was very clean inside. I’ll have to check it out myself in the near future. It’s nice to have a seafood place so close to home. Fin in Guilderland and Saratoga are awesome places, but for some reason I just don’t make it over to either location when they’re open. It takes me a bunch of schedule planning to get out there. Has anyone else been to Sea in Latham?

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The Good Morning Cafe is expanding to become Good Night Noodle, a pho-centric Vietnamese restaurant.

They had a gathering of local bloggers one night to try out some of the the dishes that Good Night Noodle would feature.

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I’ve been following Good Morning Cafe for a while, but never managed to get up there (as I am a horribly late person and I just don’t leave my house early enough to get to breakfast places). This was also an awesome chance to learn more about GMC and their commitment to buying locally, easily summed up by their motto of “eat good * do good * feel good”.

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It’s a clean, open space with plenty of tables. Now, breakfast is always problematic for me, but dinner is much easier to add to my calendar. Good Night Noodle is projected to open in April 2014.

The Capital Region as a whole doesn’t have too many Vietnamese places – there’s Kim’s, & Van’s in Albany (and I know, I know so are My Linh and Pho Yum, but both of sit on the high side of menu pricing), Saigon Spring in Clifton Park, and soon Good Night Noodle in Ballston Spa. And it’s worth the drive.

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Shrimp Summer Rolls – with the addition of red bell pepper for a textural crunch.

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Vegetarian summer rolls also with red bell pepper. Good Night Noodle prepares Vietnamese food a little bit differently than most traditional Vietnamese restaurants. There is more of a focus toward using local produce and meats, and 95% of the menu will be gluten-free (and that 5% will mainly be dessert).

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Perfectly wrapped spring rolls!

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Pho condiment platter of hoisin sauce, Thai basil, cilantro, limes, jalapenos, and bean sprouts.

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Quick pickled veggies in apple cider vinegar.

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Chicken meatball pho. This was an awesome broth. Actually, all of the Good Night Noodle broths are awesome. Full bodied and warming but not too rich or heavy, which tends to be my broth preference. This was rich with chicken flavor. This bowl would be considered a small and will retail for about $7 per bowl. There will be large options available as well for $10-12.

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The bowls from the Good Morning Cafe were a bit on the shallow side, and Good Night Noodle has an indiegogo campaign to raise funds for the start-up and initial operating costs of setting up Good Night Noodle. This will include deeper bowls for more broth in their pho, among other kitchen upgrades/purchases.

The chicken meatballs use toasted rice flour, coconut oil, and aminos (aminos in place of soy sauce). It’s a great spongy texture – kind of like a fish cake, but chicken-y. It’s an awesome addition to pho – delicious on its own, but also great for soaking up a bit of pho broth. Once Good Night Noodle is open there are also plans of a chicken meatball sandwich.

Ok, more on the broths – the veggie broth is SO rich, thick, and delicious I’m going to have a hard time picking which soup I’d want – veggie, chicken, or beef. Normally I’d just brush off the vegetarian broth and likely go for beef, but this vegetarian broth really gives the other broths a run for their money.

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Dessert! Orange Blossom Cupcakes, and the best vegan cookies I’ve ever had.

From the desk of Albany John:

The Capital District Community Gardens has long provided agricultural and

nutritional resources to our area, delivering more than 333 tons of fresh produce

in the past year alone. This past week the CDCG celebrated the opening of a 2.5

million dollar project (in the first phase alone) at 594 River Street in Troy designed

to quadruple their capacity to provide access to local farmers and consumers.

The community presence and overwhelming support of the local government and

business leaders for the project shows the importance of this project to Albany,

Rensselaer, Schenectady, and Saratoga counties as well as farmers from 10 local counties.

I was introduced to the CDCG by their mobile produce project, which strives to

deliver produce to under-served communities. The cities of our region are full of

neighborhoods with little to no access to fresh produce, and the CDCG helps to

reduce the impact of poor nutrition by delivering produce along routes with the

“Veggie Mobile” a truck selling fruits and vegetables. They also have a smaller

“sprout” vehicle, and have introduced sales space in local convenience stores.

Where most convenience stores stock highly processed, high calorie food with long

shelf lives – local produce is now available through the healthy convenience store

initiative. I planted a community garden in Troy (one of nearly 50 in the region) and

the support of the staff was amazing – with seeds, education, and seedlings available

at very low cost.

 

The Urban Grow Center has transformed a 100 year old former light industrial

building into a warehousing and office space. The staff and volunteers transformed

the first floor (once crowded by safety equipment and pipes) into a space where

they will be able to not only stock and distribute much more produce to the area

but also act as an incubator for local businesses. The grow center will feature a

commercial kitchen for nutrition education and food based micro-enterprises. The

project will also include an acre of greenhouses for year round urban agriculture

programming. Green technology will be a major factor, with a “green roof”, solar

power, water reuse and porous pavement reducing over 300,000 estimated gallons

of runoff.

Political support from the communities that the CDCG serves was incredible, with

mayors from Albany, Troy, and Schenectady speaking about their experience with

the CDCG and praising the project and pledging their support in the years to come.

Assemblyman John McDonald III, and Albany County Executive Daniel P. McCoy The

business community stood behind the project as well, not only with their words, but

with their wallets. E. Stewart Jones, (co-chair of the grow center campaign with his

wife Kimberly Sanger Jones) SEFCU, First Niagara, and MVP Health Care pledged

their support with SEFCU promising a contribution of $500,000 towards the first

phase of the project. They still need our support, and charitable contributors are

needed at all levels. The grand opening presentation ended with the CDCG interns

demonstrating with produce the level of funding the project has already received

(more than 50%), and how much more contributions they have to raise for the first

phase of the project.

Food ties our communities together. That’s one thing I know for sure, and farmers

and consumers in urban areas are often separated by more than distance. The CDCG

has demonstrated its commitment to fighting poor nutrition from farm to table. The

growth of the CDCG also means opportunity for farmers to open up to under-served

markets, and for at-risk youth and adults to receive job training and education

about how food matters, how it reaches the table, and the importance of small scale,

local healthy farming. The program is a model I hope is replicated in urban centers

worldwide, mindful of the needs of consumers and farmers, implementing green

technology.

For more information on this exciting venture, contact Amy Klein, executive

director of the CDCG amy@cdgc.org or (518) 274-8685

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I was invited to check out Price Chopper’s newest endeavor – the Market Bistro in the Latham Price Chopper. It’s been close to a decade since I’ve set foot into a Price Chopper, but I suppose a combination of age, time, and curiosity got the best of me, so I went.

So the Market Bistro is interesting. Fast casual dining/take out in a grocery store, kind of like a mall food court, but with somewhat better food and a centralized check out, so you can grab food from a few different kiosks and pay in one central location.

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The checkout register is located in the center of the Market Bistro underneath this tree sculpture, which I found to be rather aesthetically appealing.

Right, so here are some quick thoughts and impressions from the stalls we sampled. Other awesome local bloggers have posted their own opinions, check it out to make your own:

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This was from the Giving-Chiptole-and-Moe’s-a-Run-For-Their-Money stall. Buffalo chicken quesadilla. On the oily/greasy side for me, and the chicken flavor was pretty mild. I’ll probably stick with Chipotle for my tex-mex needs.

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Chicken stall has smoked meats and fried chicken. We didn’t try any of the fried chicken, but we did try some smoked meat.

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Ribs and brisket. Brisket is smoked ~12 hours, ribs smoked ~3-4 hours. Good amount of smoke on it. They said they brought in Tennessee hickory for a more authentic smoked flavor. Brisket was fine. The rib was pretty damn good, I’ve gotta give them that. Flavorful rub, good texture, nice penetration of smoke.

A full rack of ribs will set you back $18.99, so a little less than you’d pay in a restaurant, and I can’t really think of any place in Latham where you can walk in and out with a hot rack of ribs within 5 minutes. So that is pretty cool. It would be even better if this was with locally raised meat, but I realize that would likely not be logistically possible.

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Burgers & dogs. Burgers are cooked to 165 F. The Golubs were very proud of their buns, and it’s pretty awesome to see the head of a corporation beaming while talking about a product. They were proud of engineering a bun that they felt enhanced the flavor of the burgers they were serving. I tried some of the buns, and my first thought was “I wonder what kind of dough conditioners they use?”. It was very pleasantly soft, and had a bit of a Wonder-Bread aftertaste. Not really my jam, but I assume this is fairly popular with kids.

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Fish Fry counter, which they designed to evoke that “seaside” feeling. Pick your seaside – Jersey Shore, Cape Cod, Maine. Beachy seafood was the vibe they were going for.

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We tried their lobster roll, which uses the claws and tail of 2-1lb hard shell lobsters. They plan on using hard shell lobsers when they have them in store, but otherwise bringing the parts in. These are very generously sized. This is half of a sample sized roll. The mayo was on the (blessedly) light side, and overall I found this to be pretty enjoyable.

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The sushi stall is an independent operator in the Market Bistro, meaning it is not run or by Price Chopper employees and the fish is all brought in by the operating company. You can skip this stall, and I kind of wish Price Chopper had because it seems like it brings down their Market Bistro brand. But we are American consumers and evidently we demand sushi in all grocery stores.

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It’s not that it’s especially bad, but it’s also not especially good. It’s generic supermarket sushi with overly vinegared, chilled rice and bland fish. The flavor really paled in comparison to Price Chopper’s lobster roll.

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Then it was back to the cheese counter! Hello cheese. Tasty stuff. There’s also a beer counter. All of the staff we encountered really seemed to be enjoying their jobs.

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Fresh pasta available by the pound. This is an especially neat concept. I wouldn’t mind giving this a whirl in the future.

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Ben & Bill’s is now also in Latham. I know many folks who really like this deli, and many of the other attendees were also excited at this counter.

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Sandwiches.

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Pizza counter. They have their usual Price Chopper hot pizza, but also have a thinner NY-style crust.

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These were a lighter alternative to the original Price Chopper pies. Very crackery-thin crust.

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We finished off at Scoops & Smiles, the ice cream shop.

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Hot Fudge Sundaes and the “World’s Best” Strawberry milkshake, which uses fresh strawberries.

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As we left, I couldn’t help but grab another snap of the tree sculpture at the center of the bistro. There is something fairly calming about it, lending to a relaxed feeling. It felt both cozy and open at the same time. Despite the large space and seating it wasn’t cacophonous or hectic. They definitely managed to design this to feel relaxing and welcoming, which is a pretty impressive engineering feat given all of the metal materials in the area.

“Magnificent” was a word that was used a lot on the tour, and that is what Price Chopper is striving to have their customers thinking when they leave the Market Bistro. Props for aiming high, guys. They said they welcomed customer feedback and one of the things they felt that distinguished the Market Bistro was their dedicated detail to small aspects of production, like cold plates for salads (kept chilled), and finely shredded lettuce they shredded in-store because they thought the textural difference made a better product.

I haven’t been a Chopper Shopper for almost a decade now, but this tour may have just turned me back in to one. The Latham store will be a “trial” store where they test out new ideas before implementing them (or not) in other Price Chopper stores. I wasn’t able to check out the rest of the store before I had to leave, but I will likely return for a bit of local grocery store tourism.

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The Capital Region Coffee Collective had a brew method exploration at the end of January at the Learning Center of the Healthy Living Market. It was a great event in a great space, and \was a fun, educational way to see (and more importantly, taste) a few different brewing methods and find what your preferences were in a cup.

I forget the coffee we tried, but it was a freshly roasted blend from Gimmie Coffee.
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The first method was a simple pour-over with a filter. This is how I’ve enjoyed my Blue Bottle coffees, and I figured this would be my favorite for the day, but I was surprised that it was not! It was good, but wow, let me tell you, the differences between brewing methods were very noticeable.

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The second demonstration was the Chemex. This was one of my favorite ways of brewing. It cut a lot of the acidity and was a really smooth, rounded cup of coffee. Being able to try the Chemex method immediately after the pour-over method was great, as I was able to see how much smoother the Chemex was compared to the pour-over (which ordinarily I’d think was just dandy)
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French press was next. This was a bolder cup of coffee in terms of flavor and acidity.

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The Aeropress was next.
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The aeropress is probably the easiest coffee making method of the bunch, and is best for single serve cups of coffee.

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PUSH the water through the coffee. I thought this lent a lot of acidity and bitterness to the coffee, which I didn’t care for. Other people really liked it, so it was a fantastic learning experience to be able to have different opinions on brewing methods and open up dialog with other attendees about what you liked or didn’t like and why.
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The Moka Pot. I think of this as the espresso coffee maker because a few friends use these to make, well, espresso. Also a pretty easy and compact brewing system to use.

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The Syphon. This was the most impressive looking brewing method, for sure. It’s a 2-stage coffee brewing system. you put the water in the bottom pot, and the coffee + filter in the top pot (which also has a glass tube that leads into the glass pot below. Once it comes to a boil, the water is siphoned into the top pot to brew, then goes back into the lower pot when done.
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Wow. That was really awesome to watch. And it also made a great cup of coffee for me. Tied with the Chemex due to its rounded flavors and low acidity/bitterness.
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Now here is the only down side – my two favorite methods of brewing were also the two largest and most difficult to clean if I want them at home. Chemex = big glass vase that the cat will probably declare a mortal enemy and try to break, takes up a lot of space and will need to be stored somewhere to protect it from the cat and my own clumsiness. Syphon = TWO pots to clean, and that pot with the siphon tube will need to be cleaned almost immediately after brewing; plus protective storage from Rambo cat and clumsy oaf owner. I’ve decided to order these out when I see them, like at Tierra coffee roasters (they have Chemex for $4 a pot).

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P1030858Thanks to the 518 Coffee Collective for putting together this educational public event! It was truly fantastic to be able to compare different brew methods side-by-side. I’d likely never really be able to tell the differences (or seek them out) otherwise. It was energizing to be in a room full of passionate people sharing their craft.

Creo wants to help make your Valentine’s Day that much sweeter and is giving away dinner for two! All you have to do is comment below and the winner will be picked tomorrow night (aww).

From Creo:

-Executive Chef David Gibson will create a 3-Course Tasting Menu for 2 people, customized to the winner’s personal tastes

-Bottle of Wine Included (if over 21 years of age with valid ID)

-Reservations Required
-Must be redeemed within 30 days of announcement of winner

To be eligible, please use a valid email address in comments (only used to notify winner and make reservation arrangements).

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Chinese New Year 2014, The Year of the Horse, has been one festive year so far! I began celebrations with friends at Ala Shanghai. After seeing their specials for Chinese New Year, I couldn’t wait to get in!
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Xiao long bao (soup dumplings) were a must to start with. And these were perfect!
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The skins were so thin you could see through them!! See how it bulges a bit on the left? It’s because the skin is so thin! So much soupy goodness. Yum, yum, yum.

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Wine soaked cold duck appetizer.
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Scallion pancakes, always a treat.
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Wontons in a spicy peanut sauce. Good balance on the peanut/sweet/spicy.
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And now for the mains! Double Happiness special entree ($19.88) in the front – salt and pepper fish fillets and squid. LOVED this! The salt and pepper coating was perfect – crispy (not fluffy or beer-batter-y) and not the least bit greasy or oily.

Pork with fava beans in the back. Yum, yum, yum. Big fat fava beans with tender slices of pork.
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Squid and fish heaven!
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Hands down my favorite dish of the night was the Golden Duo ($23.88), which was soft shell crab & whole shrimp coated in a salted preserved egg batter and fried. Ala Shanghai has a soft shell crab-only version of dish on their normal menu, so thankfully this goodness is available year-round.

If you’ve never had an egg-yolk coated dish, you must try it. It’s so rich, salty, and good! The egg yolks are preserved in salt, then mashed up to be part of a batter coating. It adds a whole new dimension of flavor to a dish.
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Also had to add some veggies to the meal. Yum. Chinese broccoli is my favorite – nice and crunchy stalks and tender greens.
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Rice cake with pork and capsella as our starchy/rice/noodle dish (always gotta have one at a big meal). What’s not to love about chewy rice cakes?
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Crispy beef coated in a sweet-ish sauce. The beef still stays crispy! I thought I ordered this spicy, but it came out plain/non-spicy. Good, but I think I like the kick of heat to even out the sweetness.
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And (free) dessert because of Chinese New Year! What a pretty plate of fruit. Great way to end the meal.

There were 6 of us, and we wound up at about $20 per person before tip for all that food. There’s still time to grab a few friends together and try some awesome specials to ring in the Year of the Horse. Gung hey fat choy!

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Want fresh handmade dumplings? Northeast Dumpling House is your bet for freshly made squidgy dumplings. I think they still have some kinks to work out, but overall they’re a nice new addition to the Chinese food scene in Albany. Here are my experiences on two recent visits:

First visit:

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Woodear and cucumber on the left (aka cucumber & black fungus $5.99) and boiled dumplings on the right.

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I went with about 6 other people on this first trip – you want to bring a large group when you go to Northeast Dumpling House because there are 15 dumplings to each order. It’s kind of a crazy-large amount and it’s kind of weird that there isn’t a smaller amount available. Boiled dumplings are $7.99-8.99 and fried are $8.99-$9.99 per order. There’s beef, pork, and lamb options, and they are all pretty solid. I think my favorite so far are the pork and chive boiled dumplings.

 

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We got an order of the spiced potato and special pancakes on Jeff’s recommendation from All Over Albany’s Eat This article. They didn’t ask us how we wanted the potatoes done (hot or cold) and they came out hot. Eh, they were okay, but they tasted pretty bland to me, even with the occasional pepper slice in there to jazz things up.

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BAOS. BAOS. Get the baos when you go here. We got several orders (2 per order, $2.99) of beef baos and lamb baos. These buns were nice and squidgy (squidgy is very good when it comes to baos and dumplings), tender, fluffy soft baos, and there was a bit of juice inside each bao. They also weren’t stingy with the meat inside! I hate it when you get a big bao, and you’re all like “YEAH, bao!” and then it winds up being 90% bun with a dollop of meat inside.

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You also really, REALLY want to get the Spicy Sauce & Squid ($6.99). Most of their side dish items are cold, and this is no exception. Hot pepper slices, chili oil, chili flakes, and perfectly cooked squid.

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The fried beef dumplings were some of my favorite fried dumplings. I think the meat in the dumplings is a little smooth for my liking, but this is just my personal preference. I generally prefer coarse grinds of meat.

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2nd Visit:

Daniel B. came up for a weekend away from New Jersey and had Northeast Dumpling House on his list. Albany John, Jon in Albany, Chef Brian Bowden and his gal, and another pair of friends joined us on a Saturday night for a festival of eating.

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Daniel wanted to try the spicy potato & special pancake. I passed since it wasn’t my jam the first time around. The pancakes are cool, but I’m just not down with the potato.

We also got to try the pork & pickled veggie soup. That was really rockin’ soup, and I’m willing to bet the noodles are hand made since they’re making the dumplings to order. They were tender, but still had that delicate chew fresh noodles get. The broth was also solidly porky and balanced, although a jab of sriracha didn’t hurt.


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Cucumber & dried tofu ($5.99). This was sheet bean curd, and I think this should be easy to recreate at home. Basically just tofu sheet, cucumber, carrots, chili flakes, and a dash of chili oil and vinegar. Pretty refreshing to me, but meh to others.

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The beef omasum ($6.99) was another awesome dish from their cold side dishes menu. The tripe was very well prepared  with just enough heat to make it interesting (I wouldn’t really call it spicy. Yes, there was a little heat occasionally, but nothing that had me reaching for the tea). The texture was both tender and chewy, if that makes any sense. Sometimes tripe can be chewy almost to the point of being like chewing gum, but this was not like that. This had something more of a tendon amount of chew to it.

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The fry job on the dumplings was pretty heavy this time, lots of slick oil on the plates. We pretty much ordered one of each dumpling this time.

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More spicy squid!

Another new thing we tried was the shrimp and egg boiled dumpling, which I enjoyed. The egg was pretty muted, it was more like a shrimp and veggie dumpling.

NE Dumps (my nickname for them) is still in the “new” phase. Both times I went in they were pretty dead. Which is kind of crazy for a weekend.

Here’s some areas for improvement:
Customer service – both times we had to flag down the waiter to order, then to get the checks. Tea refill on the first visit was inattentive on the first visit, and nonexistent on the 2nd visit, even though I did the “move the lid” trick to signal that we were empty. This slowness in service is also mind boggling to me, because Chinese service is usually quick, quick, quick. The dishes came out quickly once we ordered, this seems to just be a FOH issue. I’m guessing they are new to owning a restaurant and still learning the ropes as service was a little better on the 2nd visit.

Some specials listed only in Chinese. I am a “bad Chinese” and can’t read most characters, so like many of their other non-Chinese customers, I have no idea what the specials are on the board.
Consistency. The fried dumplings on the first visit were much less greasy than on the 2nd visit. The baos on the 2nd visit weren’t quite as tender as the first visit, and there was no soupy goodness inside.

Dumpling orders in quantities of 15. Orders of 8-10 would be easier for smaller groups of people to try more variety. The “Bull Paddywack” aka beef tendon is already crossed off the menu.

Cool Stuff they have going on :
BYOB

No huge rush, which is different from the “turn-n-burn” style most other Chinese restaurants have, so you’ll be fine to linger at the moment.

Some really delicious dishes on the “Side Dishes” menu that aren’t on any other menu in the Captial Region. I’ve never been much of a tripe fan, but NE Dump’s take on tripe (omasum) will bring me back here to try it out.

Cheap. If you go with a group, you can order most of the menu and still walk out for under $20 per person with tip.

Hand made to order dumplings!

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Daniel B. was in town for 24-ish hours from NJ and couldn’t help but arrange a mini tour of Disco Fries (fries, cheese, gravy). Chopsticks Optional also joined us! I was surprised by how many places use a cheesey sauce with their disco fries, and found out I am more partial to places that use just shredded cheese.

Our first stop was Junior’s, which I tend to find pretty “meh” and these fries lived up to that reputation. They started off looking pretty decent, if a bit sparse on the gravy (which was fine, because it tasted like jarred Heinz gravy).

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But closer inspection revealed cheese sauce underneath. Felt kind of like a cheeze dupe. Hey, here’s shredded cheese. Just kidding! Here’s some sour-tangy cheeze sauce. This was my least fave.

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Bomber’s was our 2nd visit, and my 2nd favorite.
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Hill Street Cafe had two gravy options – beef and turkey. So we obviously chose both. Holy neon cheeze, batman! This was the beef, which I thought tasted pretty made-from-powder-y.
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Turkey gravy fries were more of my preference. The fry job was really awesome on these fries, and they were the only location on the tour to use steak fries. But they stayed crispy the whole time! The gravy and cheeze also blended into its own thing. Kind of interesting. While these disco fries weren’t my favorite, the fry job is going to pull me back to try more stuff at Hill Street.
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The Ruck! These were my favorite, but I pretty much love everything at The Ruck. The fries got majorly soggy, but the gravy was the best of the bunch (it tasted like real gravy instead of instant gravy), and the pepper jack cheese was also a really awesome touch.

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I did find the one thing at the Ruck I really, really don’t like, and it’s their Bloody Mary ($6). They took my twiticism (criticism via twitter) well and let me know it was from BP Brewing mix. Here’s why I didn’t like it: I asked the bartender for a Bloody Mary with extra horseradish and there was no visible horseradish in my drink. It was spicy, but the notes were a peppery heat and not the awesome nasal heat that horseradish brings. I’m surprised by this service blip from The Ruck – I expect better from them. This not the norm for service at the Ruck, which is why it stood out for me. Not for a bartender to hear “extra horseradish” and translate it to “spicy”. The BP Brewing Bloody Mary mix also has a strong celery flavor, which I really hate. So if you like celery and pepper, then this is the bloody mary for you, but for me it was pretty much full of all of the flavors I don’t like. I could only manage a few sips of this before throwing in the towel.

However, BBQ hot wings made everything better. Crispy skin, and that BBQ hot sauce is awesome. What? We had people there who had never been to the Ruck and tried their wings. And I have poor impulse control. Also, more people means I can order wings and they can help me eat it. Also The Ruck.
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The final stop on the tour was O’Toole’s, which has a Sunday special of 1/2 off all appetizers (which disco fries don’t fall under). These seemed to be covered in nacho cheese sauce, and a sparse amount of bay leaf & thyme flavored turkey gravy.

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