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Photo Friday Four

June 21, 2013

The FLB in general isn’t a clearinghouse for my photography. It used to be that I’d take my pictures of food and post them on Yelp where they might actually be helpful to someone.

And maybe these pictures should go up on Yelp too.

I’ve just been behind on a lot of things. Last night I was catching up on some old email and found a note that had languished for ten days. And it was from someone who I really like and don’t want to piss off.

Oddly, there weren’t a lot of extraneous pictures over the last two months. Most of the food shots have found a home on All Over Albany or Chefs Consortium. Still, sometimes less is more. Plus these three items were all really striking, and quite enjoyable. Let’s start with dessert first.

Sweet Sue’s Cupcake


There she is in all of her beautiful glory. Those balls on the top are edible. The cupcake is chocolate. The icing is orange. And in the middle of the cake was an edible surprise. Filled cupcakes are awesome. This was taken on one of the tables outside on a beautiful spring day. And no, I didn’t order this cupcake, it was a treat that Little Miss Fussy picked out all by herself. Young Master Fussy went for a hot fudge sundae on his last visit made with Adirondack Creamery ice cream. There was no way to grab a picture of that. He ate it way too fast.

Swifty’s Deep Fried Buffalo Burger


As much as I talk about this phantasmagorical creation of a battered and fried hamburger that’s cooked to whatever internal temperature you like, I think this is only the third one I’ve had. This time I went for hot Buffalo sauce instead of medium. That was a mistake. Next time I’ll go back to medium. Sadly, this particular burger was overcooked and I had to send it back. The waitress and kitchen were very good about it, quickly taking it back, apologizing, speeding up a re-fire, and taking a token percentage off the bill. I added that discount back into the tip, and a little more. Mistakes happen. Taking care of them professionally should be rewarded.

Lunch at Evelyn’s Cafe in EMPAC


You may be asking, what the hell is that? Well it’s the green falafel summer cakes from the RPI cafe. The menu describes it as spiced chickpea cakes, pan fried and served with a wheat berry salad of asparagus, arugula, shallots, carrots and strawberries. In theory it’s supposed to come with a papaya salad, but I didn’t see one. Regardless, look at all the color on the plate. But mainly the reason I wanted to share this with you is because of that sliced strawberry. Red to the core. THAT is the way strawberries should be served in a nice restaurant. The other ones that are less than perfect should get cooked down into a jam or something and not presented on the plate. Garnishing with underripe fruit is sad.

I should have asked them where the strawberries came from. Those three slices were the best strawberries I’ve had for a long time.

6 Comments leave one →
  1. June 21, 2013 9:56 am

    I could not agree more with the RED strawberries. I, honestly, thought I was the only one that was bothered by seeing white-ish/green-ish strawberries on cakes, dipped in chocolate and served in salads and used garnish etc. If you can’t get a good strawberry today – temporarily take it off the menu. Be passionate about what you serve.

    Something is not always better than nothing.

  2. June 21, 2013 10:45 am

    In regards to being passionate about what one serves, I am always reminded of the one time I went to Saso’s in Albany. Chef Saso was there, behind the counter, cutting into avocado after avocado and quickly dispensing of any that weren’t a perfect milky green. It was delightful.

  3. Sue permalink
    June 21, 2013 4:19 pm

    She does look very pretty. Glad you made it to RPI’s Evelyn Cafe. Glad to see the larger corporations like Sodexo amending their master order guides to include local products. Never thought I would see the day.

  4. christine permalink
    June 21, 2013 4:53 pm

    As a person who went strawberry picking just yesterday, there is a huge difference between a store bought strawberry and one you get at a farm. They look and taste like a whole different fruit! I think I picked more than five pounds of these yummy berries and will freeze most so we can enjoy them during times when the only berry available is at the grocery store. And, I always save one bag for Christmas cheesecake….

  5. enough already! permalink
    June 25, 2013 4:20 pm

    Sweet sue’s cupcakes are awesome. Frosting is the best anywhere. Egg whites in it maybe to make them so fluffy and tasty, sue?
    What’s the secret?

  6. Sue permalink
    June 25, 2013 9:44 pm

    Hee hee… I love frostings. Italian or swiss meringues, 83% european style buttercreme, even a good salted butter with simmered milk&flour whipped in to give it a lift without all the sugar. I don’t like traditional american buttercreme. Any frosting that asks for shortning in the recipe is asking for a tongue coated in fat. And a tongue coated in fat will experience muted flavors. Yuck.

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