garlic

Questions? Looking for an ingredient in the Albany area? Ask Celinabean.

Are you looking for a place to buy a freezer lamb? Do you wish you could find fresh chrysanthemum leaves? Or maybe you've got answers. Are you holding out on the best fresh pasta or the yummiest takeout sushi. Come on now, give it up. Pleeeeeaaaasssse.

This is a place to post your food and food community questions and answers.

This week: tostadas, mirin, and CCK update.

My new find is this bag of Charras tostadas that I picked up at Price Chopper.

Charras tostada

These are the jalapeno flavor, but they have plain as well. Wow, yum! They are crisp, but they don't shatter in your mouth. The corn flavor really comes through, along with little kicks of salt and heat. They aren't all that spicy, though. My friend's daughter who only likes mild food had no problem with them.

tostadas

They are about $2.39 a bag, and we've gotten three meals out of the bag so far. Mostly we are topping them with refried beans, cheese and veggies, but a breakfast version would be great, too. And then, of course, there's ceviche, which I've never made, but now I'm inspired to try.

In this week's notes, I went back to CCK a couple times for dinner. Both times Chef Peter was there. The first meal was good and the second great. I tried the salt and pepper squid with black bean sauce and chow fun. I love the way he makes chow fun and the squid was very tender. I'm definitely going back for that one.

I still can't say anything about lunch. I think I will stick to dinner for the moment.

And for the person who asked about finding real mirin locally, I haven't forgotten you. I've been looking. I haven't seen it at any of the Asian stores. I called some of the bigger wine shops with no luck. Basically, they said that they want to carry it, but they can't get it from their distributors.

So here is your best bet, if you happen to be heading to NYC, stop off in Fort Lee, NJ. Mitsuwa has it. I've seen it there in the past, but I haven't been in quite a while. I called, and they confirmed that they still have it.


***


This week, a few notes and a question:

As many of you know I've been a big fan of CCK and still am. But since the close of Ocean Place it seems like it's been a little rocky over there at lunch as some of the Ocean Palace staff moves over to CCK. (I'm not sure what is happening with dinner.)

In general, my approach on Celinabean is to tell you about things I like. If I don't like a place, I just don't write about it. But since I've raved about CCK in the past, I just want to note that there are some transition issues going on right now.

I'm going to go back next week when chef Chan is cooking. I will report back more then. If you've been there recently, do share.

As for the question…

I'm thinking of joining a CSA this year (if it's not too late.) Can you recommend some good ones? I've done Roxbury before, but not for a few years. Here is what I'm looking for: a pick up in Albany, lots of greens, lots of cucumbers and zucchini, and a fruit share if possible.

I found a list of local CSAs here.

I plugged in the zip code 12208 to search, but if you live somewhere else, you could plug in a different zip and get your own list.

I'd appreciate any help you could give me.


...

In my continuing quest to sample, well, pretty much every condiment in the world, here are some recent things I grabbed off the shelf at the Asian Market on Colvin Ave. in Albany.

This first thing I tossed in the basket was a little bottle of something called almond dew. The name was irresistible. I mean if you're not a sucker for dew in a jar then really what kind of sucker are you? I would probably buy something called turnip dew if it were one of my weaker moments.

So there I was humming old Grateful Dead songs and paying for my almond dew, when I realized that I didn't have the foggiest idea of what one would do with almond dew, or really anything almond flavored come to think of it. No matter, romance calls for a certain suspension of logic, or at least well-laid plans.

I brought the bottle home, popped the top off, and stuck it under my nose. I'm not sure what I had been hoping for, but somehow it never occurred to me that it might smell like a Danish. But that is what is in the bottle -- essence of Danish. Or Danish dew, I suppose.

As far as these things go, it is a nice almond Danishy taste, very smooth and full without any of the harsh undertones of some extracts. But since I don't bake, and since my husband, who loves baked goods, is anti-almond flavor in this department, I'm not sure if I will find a use for it. The best I can come up with is that it might be nice in a rich frothy latte-like coffee concoction, if one were into such things.

I'm going to keep it for the moment because I think it is romantic to have a jar of dew in one's cupboard, and who knows I might think of something.

almond dew

On to the sweet and sour plum sauce.

sweet and sour plum sauce

I got this because I was making summer rolls for a party, and I thought I would try a few dipping sauces. This one was so-so. More sweet than sour. A little like a lighter version of the duck sauce you get in a Chinese restaurant.

We used some of it at the party and if we have spring rolls anytime soon, I will pull it out. But I won't buy it again.

This next sauce we also tried on the summer rolls, but I didn't like it enough to serve it at the party. It was heavy on the fish sauce without much in terms of balancing flavors, and mostly it just tasted like it had been in a jar too long.
spring roll sauce
This one I will probably toss.

In other notes:

For those looking for gumbo file, I saw a nice-looking package of it at EATS this week.


...

Hey folks, check out this cool post by All Over Albany. They put together a basket of goods and compared prices at local supermarkets. I wonder what the outcome would look like if you put together a foodie basket, more veggies, organic products, nice cheese, wine, etc? Anyone want to venture a guess?


...
In terms of unfinished business...I still don't know where to go for a suckling pig. Any suggestions?

Zucchini is on sale this week at Price Chopper for 99 cents a pound. I know, I know it isn't in season, but it is one of my kids' favorite veggies, and it can be prepared with no thought and very little time.

Artichokes were also down to $1 a piece.

But back to the zucchini.

zucchini with lemon pepper

This one of the most requested veggie dishes in my house. You just slice the zucchini...

zucchini on a cutting board

Heat some olive oil in a saute pan (non-stick or well seasoned) and throw the zucchini in. The only trick is remembering to check your email or chat on the phone or anything else except stir the little buggers. They have to sit for a while on each side so they can get nice and brown. And don't pile them in or they will steam.

For more precise details you can check out Steve Barnes' story and the video on saute tricks here.

But the real secret weapon in my house is this.

Sylvia's lemon pepper


I'm pretty sure my kids would eat leather shoes if they had enough Sylvia's on top.


***
I've got a request for help this week. A reader wants recommendations for a good butcher, some place besides Cardona's. I checked out a couple of places this week for research, but I wouldn't recommend any of them.

If you are looking for fresh sausage and the like there is the Troy Pork Store.

And note to the person who was asking about chorizo ... The Troy Pork Store makes it.

Truth be told, I buy a freezer lamb and a quarter cow every year so I don't use butchers much. Can someone recommend a good butcher in the Albany area? Especially one with a nice skirt steak.

As for ingredients....in my weekly rounds I stumbled across this addictive thing.


pomegranate juice

You can buy pomegranate juice at Price Chopper for $7 a bottle. Yeah, that's not going to happen anytime soon (on this food budget anyway.). But I found this at Kim's for $3.99 a bottle. There is no sugar or anything else added. It is a wonderful blend of sweet and tart. It is very strong, so I can put about an inch in the bottom of my glass and fill the rest with water and still have a nicely flavored drink.


......

I found a few interesting ingredients this week. I picked up a bottle of coconut vingegar at Kim's.
coconut vinegar

I'd never tasted it before, but it looked beautiful in the bottle with all those peppers and garlic pieces floating around.

So far, though, I am at a bit of a loss. The vinegar is much harsher than I was expecting. I made one Thai-influenced marinade out of it. It was so so. I don't know much about Filipino cooking, so maybe that is my problem. But the bottle is so pretty and warm looking, I like just looking at it in all this cold weather.

Speaking of warmer climates, I also ran across traditional Ethiopian Bread at Sabah market. It is $6 for a large package.
Ethiopian Bread

I am not having any luck with the sticky toffee pudding, but I did see this at Cardona's. (I know, not the same at all, but still ...)

plum pudding


*****

Well it took more than a few weeks, but, hey, I've been traveling a lot. I found the fig spread you've been looking for. Well, a fig spread any way. Here's a picture.

fig spread at EATS

You can get it at EATS Gourmet Marketplace

Details:
EATS Gourmet Marketplace
Stuyvesant Plaza
Albany, NY 12203

Phone: 518-453-3287 (EATS)
Fax: 518-458-2771
E-mail: info@eatsalbany.com

And speaking of answers....Loook what I found! (From 11-02-07)

bulk gumbo file

You can buy bulk gumbo file at The Warehouse during the weekend farmers market. There is a new spice vendor and he carries it.

OK, it took a month to track this down, but I found it. Come on, what else you got? Throw it at me, hibiscus, fufu flour, let's go...

posted May 27, 2008 | link | comments (70)

filed under: Ingredients, Places, albany, CCK, coconut vinegar, Ethiopian bread, garlic, gumbo file, ingredients, pomegranate juice, questions, tostadas

AllOverAlbany.com

Comments

How about fresh tortillas? In a lot of cities there are places where you can buy them in bulk, but I haven't heard of any place like that around here.

- by gd on Sep 24, 2007 at 9:32 PM | link

How about treacle? It's this syrupy stuff from England. Light but thick. We used to eat it in school on steamed sponge pudding for desert. I think it was everyone's favorite. I recently got my hands on a can of treacle pudding. A teenager who visited England this summer brought it back for me. Treacle is something I've been missing for 28 years!

- by Lori Cullen on Sep 26, 2007 at 5:36 AM | link

How about sashimi-grade tuna? I've had bad luck at the local Price Choppers, and I think I confused the staff when I asked, "Can I eat that raw?"

Thanks!

- by Kerosena on Sep 26, 2007 at 2:53 PM | link

Where can I buy Gumbo File powder in bulk, locally?
(It is ground up sassafras leaves and is used as a thickener and flavoring in cajun/creole dishes)

- by Benny on Sep 26, 2007 at 3:00 PM | link

You can buy frozen sushi-grade tuna as well as unagi, mackerel, octopus, and tobiko (no ikura as of yet, but I am hoping) at Kim's on Central Avenue.

Here is the address and phone number. Call ahead. They usually have it, but once I drove all they out there and they were out. It isn't going to rock your world, but is good. And if you ask Mrs. Kim, she will teach you how to make her spicy tuna sauce. I will do a post about that soon.

Kim's Oriental Shoppe
1649 Central Ave
Albany, NY 12205
(518) 869-9981

For directions:

http://maps.google.com/maps?hl=en&um=1&ie=UTF-8&q=kim's&near=Albany,+NY&fb=1&view=text&latlng=42720519,-73836254,1544255043048794215

I've also seen it once in the back freezer section at the coop, but when I called, they said they don't carry it regularly.

Honest Weight Food Coop
http://www.hwfc.com/

I used to have a sushi chef who would hook me up with some of his fish when I had a party or something. If you have a favorite chef, you can always ask.

As far as the kind of fresh fish that you might see at a place like Yaohan in Fort Lee, NY, I haven't found that here.


- by celinabean on Sep 26, 2007 at 4:42 PM | link

Regarding fresh tortillas

Not quite sure about the fresh part but u can try Frank and Giovanni on morton ave. It’s a little Spanish store called la Marqueta

- by from my friend karen on Sep 26, 2007 at 10:47 PM | link

Somebody asked me this question on my blog awhile back. Check it out: http://blogs.timesunion.com/tablehopping/?p=565#comments

- by Steve Barnes on Oct 3, 2007 at 11:29 AM | link

Just to clarify, Steve has a post about where to find gumbo file.

- by celinabean on Oct 3, 2007 at 3:58 PM | link

I fell in love with the Lettuce Wraps at P.F. Chang's this weekend. My budget doesn't allow me to eat out every night, so I decided to make them myself (plus I can control the fat content that way). Here is the link to the recipe: http://www.recipezaar.com/15865

I have few (OK, no) Asian ingredients in my house. I am a bog box grocery shopper, that's just the way it is. I can get everything in one place and it's cheaper, from what I've seen, than the specialty stores. That said, I went to Hannaford since they have a larger Asian section. I ran into a few problems, though, and hoped you could help.

* I couldn't find garlic or chili paste. Is it OK to mix chili powder with water and create a "paste" or is that something else? How about the garlic?
* I couldn't find rice wine vinegar so I bought Rice Wine and Rice Vinegar and mixed them together. Are either of those really rice wine vinegar? Is there a such thing as rice wine vinegar?

My wraps weren't as tasty, or pungent, as those at Chang's. Please help!

Thank you,
Kristi

- by Kristi on Oct 18, 2007 at 10:16 PM | link

This quick pizza cost under $10 to make for a family of four; when I made it for my grandson's with their big appetites I had to double everything and it cost me $15.48 (that's getting all the ingredients at Walmarts').

Quick Pizza

1 package (2per pk) per cook pizza dough
1 jar pizza sauce
1 8oz pkg mozzarella cheese
toppings of your choice

Spread pizza sauce generously onto pizza crust, add toppings, add cheese. Bake in for about 30 minutes or until pizza is bubbly and the crust lightly browned. Each pizza yields 8
slices.

I have a couple more for you but I have to get them together, I usually don't measure I just kinda of eyeball everything when I'm cooking. Soon as I get measured amounts for the ingredients I send them off to you.

- by Joyce on Nov 2, 2007 at 4:40 PM | link

Where can I get fresh turkey besides around Thanksgiving time?

- by Michelle on Nov 4, 2007 at 9:22 AM | link

I assume you want a whole turkey. Fresh turkey legs and breasts are readily available at Price Chopper and smaller markets. Regarding fresh whole turkeys outside the holiday season, I'm looking into it. I will post more in the next few days.

Celinabean

- by celinabean on Nov 5, 2007 at 7:05 PM | link

Regarding fresh turkey, I asked Hannaford and you are in luck.

Here is what they what they said:


"We actually offer fresh turkeys all year. Unfortunately, outside of the holiday season, we can only offer a standard
size of 10 - 14 lbs. Hopefully, that works for your reader. If she cannot
find the fresh turkeys her local Hannaford store, tell her to please
approach any store associate and they will be happy to assist."

- by celinabean on Nov 6, 2007 at 9:36 AM | link

The restaurant Casa Oaxaca at 54 Philip St. in Albany makes fresh tortillas, and may be willing to sell them "to go" if you ask.

- by kerosena on Nov 9, 2007 at 10:56 PM | link

Hi Celina,

Nice to meet you at the women's club this weekend. I loved the pesto! I'm looking for fig spread (not preserves). Any ideas where I could find that locally?

Also, what were the names of the upcoming publications that might be looking for freelancers?

Thanks!

- by Jen O'Brien on Nov 13, 2007 at 9:45 PM | link

I will be traveling for the next few days. When I come back, I will do my best to track it down. In terms of the publications, I think there is something called Edible Upstate that is just getting started and may be looking for freelancers. Info anyone? You could also check out Chronogram.

http://www.chronogram.com/

- by celinabean on Nov 14, 2007 at 9:02 PM | link

I am the publisher & editor of "Edible Upstate" magazine which will be launching in the upstate NY region in Spring 2008. As proud member of Edible Communities, our mission is to transform the way our community shops for, cooks, eats, and relates to the food that is grown and produced in our area. We value local, seasonal, authentic foods and culinary traditions, and we strive to put a face on every farmer, chef and food artisan as we tell their stories and champion their efforts toward a more sustainable and safe food system.

As we work towards our premiere issue, we are actively looking for freelance writers, artists and photographers. We are also interested in hearing from members of the community. Do you know someone who merits a mention or an article? Do you have an old family recipe? Help us tell the story of Upstate New York's food culture.

Join us in our efforts!

Kindly,
Michelle Bowen
info@edibleupstate.com
www.edibleupstate.com

- by Michelle Bowen on Nov 24, 2007 at 8:58 AM | link

I am the publisher & editor of "Edible Upstate" magazine which will be launching in the upstate NY region in Spring 2008. As proud member of Edible Communities, our mission is to transform the way our community shops for, cooks, eats, and relates to the food that is grown and produced in our area. We value local, seasonal, authentic foods and culinary traditions, and we strive to put a face on every farmer, chef and food artisan as we tell their stories and champion their efforts toward a more sustainable and safe food system.

As we work towards our premiere issue, we are actively looking for freelance writers, artists and photographers. We are also interested in hearing from members of the community. Do you know someone who merits a mention or an article? Do you have an old family recipe? Help us tell the story of Upstate New York's food culture.

Join us in our efforts!

Kindly,
Michelle Bowen
info@edibleupstate.com
www.edibleupstate.com

- by Michelle Bowen on Nov 24, 2007 at 8:59 AM | link

Thanks for the tip on fig spread! Now I'm looking for the best local place to buy ladyfingers and mascaparone cheese. (going to try making tiramisu) I'm assuming I can get the cheese from Gustav at the Coop--but not sure about the fresh ladyfingers.

Thank You!

- by Jen O'Brien on Dec 8, 2007 at 4:42 PM | link

I've been scouting around for good sushi-grade fish in the Albany area. Thanks for the heads-up for checking Kim's. I hadn't noticed it there, even though i frequent the establishment. I'll have to poke around the next time I'm there. Have you heard of any other local sources?

- by Jesse on Dec 12, 2007 at 6:32 PM | link

Regarding ladyfingers, try Cardona's on Delaware.

http://celinabean.com/2007/09/ten-things-to-love-2-cardonas-market-1/

As for other places to buy sushi-grade grade fish, it is tough going around here. Le Marche Vert, the new gourmet market in Troy, plans to stalk high quality fish, but I'm not sure if it will be sushi-grade. We'll see.

Here's a story about the store. I stopped by a few days ago. They were about half stocked. It is beautiful inside. The doors are open now, but the grand opening is on Dec. 20. I will put up some pictures soon. Until then, here is a story about the story from the TU.

http://timesunion.com/ASPStories/Story.asp?storyID=644857&newsdate=12/11/2007&BCCode=MBTA

- by celinabean on Dec 13, 2007 at 11:14 AM | link

Where can I find store-bought sticky toffee pudding? I found a recipe for sticky toffee pudding eggnog...mmmmm. But where to get the main ingredient?

- by chris d. on Dec 27, 2007 at 4:54 PM | link

I'm not sure. I have a couple of places I can check. I will get back to you as soon as I've found something. Anyone else want to give this one a shot?

- by celinabean on Dec 27, 2007 at 5:16 PM | link

Hi!
I am looking for a source for (dry) chorizo-type Spanish sausage.
Any suggestions?

- by Jean on Jan 4, 2008 at 12:49 PM | link

I called over to Cardona's. The are out today (01-04-08), but they will have more tomorrow. It is about $6 for a package (about $9 a pound).

I also happened to see something chorizo-like at EATS in Stuyvesant Plaza yesterday. I just called over there, and they tell me it is a saucisse nerguez d'agneau, a French sausage made from lamb. It is about $9 a pound. They say it is very similar to chorizo, but that many people prefer it.

Good luck. If you try the lamb sausage, let me know how it is.

- by celinabean on Jan 4, 2008 at 1:05 PM | link

Hi,
I can't seem to find skirt steak anywhere. It seems as if I might have to special order it from a butcher. Oh, another question, is there any other butchers other than Cardona's that you would recommend? I miss Emmilmeister's on Ontario St., I think.
Thanks

- by michelle on Jan 5, 2008 at 5:21 PM | link

Hey, there!

Just wanted to comment (since you've pointed me in some delightful culinary directions,) that My Linh is now selling a bunch of their kick-ass sauces/marinades at their store on Delaware! I know I'm about ready to grab the fixings for spring rolls and buy a gallon of their sweet dipping sauce for that! Whee!

--Kim

- by Kim on Jan 12, 2008 at 10:13 AM | link

Hey, remember the treacle I asked you about in September 07 -- the syrupy ingredient in treacle pudding, something I had been pining for since I left England 28 years ago? I had been given a treacle pudding that I refused to open. Shortly after, a friend found and sent me a case of treacle - found on the internet. Well, I finally opened the treacle pudding and ate it. Let me tell you, some things are better left in childhood. Nasty! Completely broke my heart!

- by Lori Cullen on Jan 13, 2008 at 1:28 AM | link

Any idea where I can get a suckling pig?

- by Jim C on Jan 16, 2008 at 10:35 AM | link

I thought this would be the Blog to ask: Does anyone know if Karavalli's in Schenectady/Rotterdam is still there? It is no longer mentioned on the website. Only Latham and Saratoga are there.
Anyone know where to go for Indian in Schenectady that is really, really good?

- by Amelia on Jan 31, 2008 at 1:39 PM | link

Sorry to say the Schenectady location closed about four months ago. Latham and Saratoga are still open.

- by on Feb 1, 2008 at 12:02 PM | link

I think this was the blog that talked about pie a few months back and mentioned a farm in maybe Ballston Spa that bakes the best in the area. Could you help me out with this? Discovered Fred The Butcher via a blog mention and it is the best butcher shop locally. Thanks.

- by Tom on Feb 1, 2008 at 6:24 PM | link

http://celinabean.com/2007/10/ten-things-to-love-3-pies-from-mourningkill-bakery-ballston-spa-1/

Here is the link to the post. You can also find it in the list section. The farm is Mourningkill Farm and Bakery. The pie really is amazing.

Thanks for the tip about the butcher. Can you tell us what makes the place so good?
I looked up the contact info. Here it is...

Fred the Butcher
215 Guideboard Rd # 3
Clifton Park, NY 12065
(518) 371-5333

Map link:

http://www.google.com/search?source=ig&hl=en&rlz=&q=Fred+the+Butcher+albany

- by celinabean on Feb 1, 2008 at 6:51 PM | link

Thanks for the Mourningkill Farm tip.
Re Fred The Butcher- they carry a wide selection of quality meats including organic and angus. Everything appears to be butchered and dressed on the premises. Prices are reasonable. Last night we celebrated a special occasion for one of the kids and decided to prepare his favorite chicken cordon bleu. As luck would have it Fred had their version ready to be cooked that also included baby spinach along with the cheese and ham in the stuffing. It was fantastic and I appreciated the short cut on a busy Saturday. They roast their own cold cuts. There is also a wide variety of in house prepared foods availble for those lazy nights. Lastly service, that a supermarket just can't or won't offer due to their busy nature.

- by tom on Feb 3, 2008 at 12:59 PM | link

Hi there! I wanted to say hello but cant seem to find a contact link so perhaps this is the only way. In any case, I visited your after hearing about you through Peaberrys Catering's mailing list. I designed their website as well another nice cafe in Albany (http://ScratchBakeryCafe.com). I just wanted to let anyone know, who might be starting up a new business or looking to improve on a current one, that I would love to help them convey their passion online. Have you tried Scratch yet? Check them out! The owner, Chris Schloss, would love to have you stop by. I am always available to answer any question anyone might have about getting started online so feel free to send them my way. Have good day!

- by Dan Currier on Feb 21, 2008 at 8:32 PM | link

Cheesemaking

I love love love the blog. Has anyone heard of a local class on cheesemaking, either participatory or just to learn how it's done? I know there are classes in Massachusetts, wondering if there are any in Capital District or Hudson Valley.
Kathleen Lisson

- by Kathleen Lisson on Feb 23, 2008 at 6:36 PM | link

Funny you should ask...

I was just at At The Warehouse in Albany a few weeks ago chatting with Sean O'Connor. He mentioned that is now teaching cheese making classes. I will see if I can get him to post some more information about it.

http://celinabean.com/2007/10/the-warehouse/

- by celinabean on Feb 23, 2008 at 8:04 PM | link

Thanks!
The last time I went to the Warehouse, he wasn't there.
Kathleen Lisson

- by Kathleen Lisson on Feb 25, 2008 at 9:49 AM | link

Anybody seen all-butter puff pastry dough around here? I'm not crazy about the Pillsbury stuff, and many of my recipes call for the "all-butter" kind, but I can't find it. I know in other places you can get it at Whole Foods. Not exactly health food, but it sure would be tasty...

- by Jenny on Feb 25, 2008 at 10:10 AM | link

Sticky Toffe Pudding can be bought at Le Marche Vert in Troy.
The Assistant Manager is from England and therefore makes sure the supplies are pleantiful. To reserve a Pudding feel free to call 518-272-2066.
Thank you.

- by debbie gallo on Feb 25, 2008 at 2:54 PM | link

Just discovered your blog - wonderful! Where does one find harissa in Albany?

- by M on Mar 6, 2008 at 2:44 PM | link

I'm looking in to it.

- by celinabean on Mar 7, 2008 at 4:18 PM | link

I bought harissa at Adventures In Food Trading at their old location next to the Albany Pump Station (haven't been out to their new Menands location yet though). I think I recall seeing it more recently at EATS in Stuyvesant Plaza also.

- by JWW on Mar 9, 2008 at 10:02 AM | link

You mention Zucchini....My all time favorite is Zucchini Bread w/chocolate chips....mmmm...it's warm and moist...and the chocolate chips give it a wonderfully gooey taste...

- by DL on Mar 23, 2008 at 7:11 PM | link

Harissa can be found at Honest Weight Food Co-op. It is in the back by the cheese section. I think I saw some also at the Sabah Market on Central.
Imported Spanish chorizo (hot or sweet) can be found at Honest Weight. Ask for it at the cheese counter, it's in the fridge behind them.
Skirt steak - I have seen this cut at Hannaford.
Suckling pig - You might want to ask the folks at the Asian Market on Colvin if they can bring one back from Chinatown when they make their supply runs. Also inquire at Falvo's Meats on Route 85A, their butchers are really great and they have excellent meat.

- by Third Auntie on Mar 24, 2008 at 11:21 AM | link

You should check out the Troy Pork Store for chorizo and any other sausage product you might want. The fresh chorizo is delicious but they also sell a dry one that I haven't tried.

http://www.troyporkstore.com/index.htm

- by jess on Mar 25, 2008 at 3:14 PM | link

There is a gentleman at The Warehouse market in Albany that sells meat from his local farm. I'm not certain if that includes pork but he is super friendly and helpful.

- by charley on Mar 26, 2008 at 10:13 PM | link

Has he been there recently? The last few times I stopped by his section was closed. His hotdogs are amazing.

- by celinabean on Mar 26, 2008 at 10:32 PM | link

Hi Celina,

I have a couple of requests that I would be delighted to have answered. I'd like to emulate a Mongolian wok at my house with a selection of meats, vegetables and noodles. However, I'm not sure where the local Chinese buffets get their noodles or even what they are. Lo mein? If so, where can I find them?

Secondly, I have a friend who used to get chocolate bars filled with marzipan from Germany, but the guy who would bring them back for him no longer goes to Germany. I have found a few places locally (Hannaford, Target) that carry a German brand called Ritter Sport, but I'd love to find a little more variety.

Thanks so much for your time!

- by Chet on Apr 1, 2008 at 11:23 AM | link

Check out the chocolate selection at Honest Weight. Rolf's Pork store might also have some.

- by Third Auntie on Apr 2, 2008 at 7:53 PM | link

I'm not sure what kind of noodles you are looking for, but Asian Market on Colvin (next to the Central Ave Hannaford) has a wide selection of Asian noodles including fresh lo mein noodles. If you don't find what you are looking for there, try Kim's on Central. They have a wider selection of Korean specialty noodles than Asian Market.

Good luck. Let me know if you find what you are looking for.

- by celinabean on Apr 3, 2008 at 8:08 AM | link

Help! I'm looking for dutch process cocoa powder for a cookie recipe I planned on making tomorrow. I've never used dutch process and thought it was a somewhat common item I could find in the grocery store. I checked Hannaford on Wolf Rd. and Price Chopper in Westgate plaza and neither had dutch process cocoa powder (they only had unsweetened). I know I can substitute unsweetened for dutch by adding some baking soda, but I'd really like to know if there's anywhere in the Albany area that sells dutch processed cocoa powder. Any ideas?

- by shannon on Apr 6, 2008 at 4:53 PM | link

So I've answered my own question and figured I'd post this in case anyone else has the same question... Turns out EATS in Stuyvesant Plaza carries Dutch process cocoa powder :) They didn't have any on the shelf when I went, but I asked at the counter and they do carry it and will package it for you in quarter-pound containers.

- by shannon on Apr 7, 2008 at 12:48 PM | link

That is so funny, you beat me to it. I just came down to the computer to tell you that I was pretty sure EATS had it and there was your response. So do share....what are making? And what makes Dutch process so special/different?

- by celinabean on Apr 7, 2008 at 1:42 PM | link

I didn't know what the difference was either, but this is what I gather from some internet sleuthing: Dutch process cocoa is treated with alkaline salts (whereas natural, unsweetened cocoa is not). This makes dutch process cocoa higher in pH, less acidic, and easier to blend with liquids. From what I've read, it's described as a more "mild" chocolate taste.

I used it in a recipe for German Chocolate Cookies from Sally Sampson's "Recipe of the Week: Cookies". This is the first recipe I've tried from this book and the cookies were fantastic! I wouldn't say the chocolate flavor was mild; it was certainly chocolately, but it was definitely a less bitter, almost smoother tasting chocolate.

Next time I want a chocolate cookie, I'm going to try this recipe again but use regular cocoa powder to see if dutch process is really significantly different.

- by shannon on Apr 9, 2008 at 7:36 PM | link

Hey Celinabean! I too have joined the ranks of daily journalists now recovering - and blogging. I love what you're doing, it's totally a model for me.

But seriously - about those CSAs... I've gone with Denison farms twice. They are lovely people, offer work days and pot lucks at the farm (we never went, but they have it), and while there was a bit too much greens this past year, it was still nice. They drop off Wed. at the Quaker House in albany on Madison, or you can pickup at the Troy farmers market. And their fruit share included jams as well as tons of berries.

The only reason we're not doing it this year is because we're planning to move to the city this summer (where we can hopefully enjoy Roxbury shares next year). Any, google Schatighoke and Denison and you'll find them.
A

- by anne on Apr 11, 2008 at 7:19 PM | link

I bought a CSA share at Serendipity Farms this year. It's my first year so I'm not sure what to expect, but they have a pickup at a location on 155 between Central and Washington Avenue.

- by charley on Apr 13, 2008 at 5:24 PM | link

Mirin? Not the fake "cooking wine" but the real stuff with real alcohol.

- by appia on Apr 18, 2008 at 3:23 PM | link

Question--Hi Celina--I am looking for something for my mother for mother's day...something local, something yummy, something special...maybe a gift basket filled with treats..what would your ultimate gift basket entail and where should I go??

- by Amelia on Apr 29, 2008 at 1:20 PM | link

Amelia, I posted an answer to your question here:

http://celinabean.com/2008/04/localfoods-gift-basket-ideas-eh/

- by celinabean on Apr 30, 2008 at 8:50 AM | link

Hey Celina,

Do you know of any store that sells queso fresco (Mexican/Central American fresh cheese) around here?

Thanks

Amy

- by AmyH on May 1, 2008 at 11:53 AM | link

Hi Celina,

I had been looking for Almond Dew and accidently saw your blog. Where did you get the dew, from a Chinese grocery store? May be I should go check it out next weekend. I am trying to make Almond Tofu as dessert for my coming up BBQ party and the receipt called for Almond Dew. Do you still have it in your cabinet? It would make a great dessert for you, if you are into almonds.

What you can do is mix with one pack (about 10gram) of Agar-Agar with 6 cups of water, 1 cup of milk, 2 cups of sugar and 5 tablespoons of Almond Dew. Mix them all up and pour it in the container and put it in the refrigerator. After an hour or two, it will then become Almond Tofu. You can cut it up to small pieces and top if with canned fruits or fresh fruit. It's a pretty yummy dessert during the summer. Hope you will like it!

- by Tina on May 17, 2008 at 1:12 PM | link

Wow, that sounds interesting. I got the Almond Dew at the Asian Market on Colvin Ave in Albany. (I'm not sure if you are local or not.) It cost about $1, maybe $1.20.

I still have my bottle, I think.

- by celinabean on May 19, 2008 at 5:47 PM | link

We just came back from a very good dinner at CCK. Chef Peter did a different take on one of the hot pot dishes for us. Instead of a black bean sauce, he made the clam hot pot with fermented bean curd. I never had fermented bean curd with seafood before but it was delicious. Chef Peter said that it was one of his favorite dishes to have. We also had a whole flounder steamed perfectly with scallions, ginger and soy sauce. Any fish steamed Chinese style is my favorite dish. (My mother always makes this dish especially for me when I go home for a visit.) We also had the pea shoot tips. These greens are good but I really prefer the choy sum or watercress.

Meals at CCK are either really good or ok. I think it depends on how busy it is. I think CCK and Emperor's on Wolf Road are the only truly authentic Chinese restaurants in Albany without having to travel to NYC.

- by Third Auntie on May 31, 2008 at 9:38 PM | link

Hi, I have been looking for tonic that does not have HFCS. Have you seen it anywhere. Thanks.

- by Erin on Jun 9, 2008 at 9:51 AM | link

I will look in to it. It may take me a few days.

- by celinabean on Jun 9, 2008 at 9:57 PM | link

I just purchased a Weber Smokey Mountain Cooker ( http://www.virtualweberbullet.com/ ). I am looking for a good place to buy different kinds of wood for smoking. I need 2"x3" chunks, not the wood chips. Home Depot has hickory, but thats it. Thanks in advance.

- by JB on Jun 10, 2008 at 3:17 PM | link

Just an update on the smoking wood. Still no 2"x3" chunks .. But, I was able to find a wide selection of chips at Roma Prime Cuts in Latham. They had Alder, Cherry, Apple, and a few more I can't remember. In addition they sell Kobe beef.

I ended up doing my first pulled pork this weekend with two shoulders I bought at BJs for $1.49lb. It was amazing, I used Jack Daniels oak wood chips and a couple hickory chunks. Smoked the shoulder for 14 hours!

Thanks!

- by JB on Jun 16, 2008 at 7:49 AM | link

Thanks so much for the undate. I'm inspired. Anyone else out there doing cool things with wood?

- by celinabean on Jun 16, 2008 at 2:02 PM | link

Great Thread! I'm not sure how I missed it. I just bought 3 big packs of chicken legs to smoke. Price Chopper had them for $0.58 / pound last week.

Here are the results of the last chicken leg smoke
http://www.flickr.com/photos/esposj/2189929379/

- by Joe Esposito on Jun 23, 2008 at 9:29 AM | link

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