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Sunday, March 11, 2012

The Chronicles of Creams

Wednesday, commonly referred to as the Hump Day, was quite beautiful this past week.  I wanted to return to the UWS Shake Shake and once more have a concrete with the Banana-Graham Caramel Compote.  And so I did.

Once more, I used Vanilla Custard as a base, and I added almonds for flavor, crunch, and fun.  Some thoughts...

- I feel pretty certain that Shake Shack has changed their sizing.  Recently, I've noticed they have Regular and Half.  I doubt I've gone the last 7 years simply not noticing this, so I am deducing that the addition of a Half size is new.  However, I am also of the impression that the size of the Regular is different than what was formerly their only size, and I am also of the impression that Regular is in fact smaller than what was formerly their only size.  You might imagine that I am quite upset with this, lover of creams that I am.  However, I must say, the new Regular size seems appropriate.  In the past, I've actually felt the concretes are a bit too large.  Indeed, there can be such a thing as too much of a good thing.

- When I initially perceived my concrete, I was concerned that the mix-ins were too "top heavy."  In other words, I was concerned that the mix-ins were not - how do I put this delicately - mixed in.  Granted, we might say that it's acceptable for a concrete to have a higher proportion of the mix-ins on top, although we still want plenty to be diffused throughout the treat.  I started devouring my pleasure, and I was soon relieved to find that indeed there was ample diffusion.  I was also relieved to find that the concrete was every bit as good as I remembered it.

- I started noticing that I was placing the contents from my spoon in the left portion of my mouth. Why not the right?  Why not the center?  In a way, this relates to the diffusion of mix-ins.  If I want my mix-ins dispersed, why should I not disperse the general situation into my mouth at large?  What sort of effect does this have on the taste and experience?

Cream is indeed an infinitely complex topic.