woodburner

As I see it The management of Corduroy would in essence, love to respond to this thread. But they won't, and should not. To speak on their behalf, is lame. woodburner

Discuss we must. A couple of day's to me, is not the day before. Could have very well been a casual comment one month ago, such as " Just give us a few day's head's up to confirm". Now we are down to the wire, and the reservant is waffeling. Then a courtesy call is made by Corduroy, and a courtesy is was. Still no confirmation by the reservant. Want to guess who the first person to complain regarding not honoring a reservation made one month ago will be. You got it. woodburner

here we go again.... Actually, the caller did not ask your opinion, he asked for your card number to reserve your table. The question that also abounds, if you give your card, and fail to show in good faith, how much will they charge to the card? Don't blame the restaurant. Take responsiblity and be a good consumer, ask as many questions up front to avoid possible pitfalls down the road. Now I ask this. you wait until tomorrow, and they become booked tonite. Take out chinese on New Years Eve is always fun. Happy New Years. woodburner

Please, help me understand you. If they did substitute a baked potato for the au gratin for you, would you still go there? If that one incident stopped you, your right... I'll call you crazy. woodburner

This is a deep black hole. The customer has a right, as does any establishment. That does not make the customer always right. There is a small faction out there in John Q public, that knows how to manipulate, which in turn, puts them in charge of your business. I live by the rule, the customer is right, as long as we can still show a profit, not disrupt harmony, or at the same time make another customer unhappy. Sorry, but those are the rules. woodburner

A customer willing to ask for an item that precludes itself not to be within the circle of normalcy, is than an item that is considered "special". Specials are unreturnable, for any reason. Specials are also priced above normalcy, in all situations. woodburner

It's been at least 10 years since I've last been to Ralph's Tavern, located on Central Ave, just south of the Colonie Shopping Center on Wolf Road. Ralph's is an Albany institution, serving from the same location since Prohobition. We stopped for a late lunch today at about 2:30, to find the place just about full with dining and drinking patrons. We seated in the dining room, to be professionaly served by our waitress. Her service was not below any, that I have seen in the Capital Region, at any establishment. Polished she was, would be an understatement. Started with a basket of expertly fried medium hot wings, perfect crunchy exterior, with just the right amount of spicy buttery sauce spattered about. For her, a Hot Corned beef on Rye, that while uneventful, was about twice as much as most would eat for lunch. Me, steak sandwich, the hollowed out heel of crusty Italian bread, filled with top round beef, onions peppers, and melted mozz cheese. Perfect. But the fries..... hand cut.... with a crunchy exterior seasoning, that will beckon me forever forward. I will say, bar none, has any fry ever come close to these. They are open most day's for lunch, dinner and evening munches, serving Italian/American pub fare. Ralph's Tavern 1328 Central Ave. Colonie 489-8290 woodburner

oh yeah.. should have known People who complain about, what other people complain about... Regarding food. woodburner

Overly mass production of MRE's. To little to late. My fishmonger turned half of his fresh fish retail space into cheap ass seating for fish fry diners. Bourdain failed to come to our local library, pop. 375. to sign my freakin book. The for sale sign sitting out in front of my favorite local restaurant, at the same time offering "holiday gift certificates available inside." Looking forward to ringing in the new. woodburner

I've not heard or seen of any definite locations that are being looked at, but they will be re-opening at some point in time. woodburner

Yono's, which had been operating at the Armory center at Central and Colvin in Albany has closed, due to an expansion of the car dealership. There is plans to re-open in a different location. woodburner

Stone is correct. You could term it "deckle end" or more commonly the "point". woodburner

The top round worked out very good. Sans the typical red tomato sauce, since lasagne was also served. 8 slices beef top round Coarse salt and black pepper 8 slices prosciutto di Parma 1 1/2 cups plain bread crumbs, eyeball it 1/2 cup milk, eyeball it 2/3 cup Parmigiano-Reggiano, 3 handfuls 1 small onion, finely chopped 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped 1 cup chopped arugula Plain round toothpicks 2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, cracked away from skin 2 tablespoons butter 12 crimini mushrooms, finely chopped 2 tablespoons flour 1 cup dry white wine 1 cup beef broth 1 rounded tablespoon tomato paste woodburner

What does the stuff taste like? The other ingredients in the marinade are cumin - olive oil - garlic - shallots - blood orange juice - lemon juice - wine vinegar - sugar and pepper - so I doubt one teaspoon of anything will make a huge difference. This is a Mark Militello recipe I got from the NYT a while back (pork tenderloin with black beans and sweet plantain mash) - in the summer. Only then did I learn that blood oranges are a seasonal item in the winter. I'm looking forward to making it - although I suspect the marinade - when finished - will wind up flavoring the pork just like a bottle of store bought mojo . Robyn ← Depending on what brand of mojo you buy, your almost correct. The main or second to main ingredient listed on many store bought mojo varietals is salt, which essentially turns it into a brine rather than a marinade. woodburner

Every party, be it holiday's or a backyard bbq. This is killer and soo simple. Hot Artichoke Dip woodburner

I think they really mean anatto seed, made into a achiote paste. woodburner

Still in the mid 30's here in Upstate NY. But that cold is headed this way. This afternoon I put together some: Stuffies, Chopped Quahog clams, stuffed with freshly toasted croutons, andouille sausage, onions, red peppers, freshly snipped parsley to garnish. After mixing the stuffing and moistening the croutons with the clam liquid, stuff it all back into the quahog shell, and bake it for about 30 minutes. Should make a good side for our grilled ribeye's this evening. woodburner

The sawdust is usually super cooled before packing, lowering the metobolic rate of the shrimp, which in turn, makes it a fair bet that the shrimp will be alive and healthy for up to 48 hours. It's also a monetary issue, being that wood chips will be lighter in weight than water, by volume. Lowering shipping costs. good eats. woodburner

No, she can't... ← then why are you watchin?? woodburner

ahh hem... Sandra Lee and she can cook... whew... woodburner

I was so hungry I could have eaten the plate. Sound familiar. I'm sure there is a slew of ingenious service ware that serves as the vehicle of great food. Pictures are incouraged, and I'll show you mine, if you show me yours Have at it. woodburner

I think the name might be a nod to the butchering terminology, whereby carcasses are broken down into 'primal' sections which are then cut down further into the usually traded cuts. Perhaps it's a legal grey area that needs tightening up; I suspect the majority of people buying prime rib think that they're buying USDA Prime meat. ← Allan "culinary bear" Brown nailed it! There's a big distinction between "Prime-as-in-Rib" and USDA Prime Grade beef. Most "Prime Rib" roasts are USDA Choice grade, and given the thick fat cap on the roast, the Choice grade beef usually does just fine - as long as it isn't overcooked. I'm impressed that someone from the UK noticed the distinction, when many many of us in the US are still baffled. ← I agree with the giving a big thumbs up for the choice graded rib roast. It works great, as that is the cut and grade the majority of us here in the US have access to. So John b, care to share your cooking method with us? When I do a rib roast it's always fresh popovers to go along, with twice baked taters, cheesy and rich with cream. woodburner

Thanks Rachel, I did notice the PDF file was the take-out menu, but then again I also did not notice it on the images that Jason posted of the interior restaurant hanging menu. So we will have to see as time goes on. The Cuban Sandwich also seems like a new addition since my last visit. Thanks woodburner

Not to query your figures too closely, but that seems to me to be rather excessive. I agree with jackal10 on this issue; 8oz of boned meat (assuming you mean not to cook the meat past well-done to carnbonised) is ample. Leftovers are another question of course, but to state that 11lb is "required" is, perhaps, a little absolute. ← Maybe a bit to absolute as you suggest, my bad. Once again, it may hinge upon which grade is purchased, as to how much is edible regarding the serving size. In any event I hope john b is cooking enough for me also. woodburner

Prime, is a USDA grade. Choice grade is what is normally available in supermarkets, you will occasionally see standing rib roasts advertised as "Great for Prime Rib". This is misleading. People get confused easily regarding this matter, and you can see why. woodburner