Food

I can tell from ze counter that most hits on the blog come on a Monday, after a weekend. That makes sense, but does not change the fact that most posts will come on Tuesdays through Thursdays, as far away from the weekends as possible. It's been a while, but the most I can offer is a blog about our eating adventures. Oh, the fun:

• Shake Shack: I'd heard about this place for years and we finally went, and damn was it worth it. After being disappointed by the big fancy burgers at places like Rare, I had accepted the fact that hamburgers were all uniform and boring. But Shake Shack is different. It's perfectly seasoned on a potato roll and is just incredible. And a black and white milkshake made with custard and fudge goes perfectly with the salty burger. It's not just for tourists, and it's worth the wait.
• Luke's Lobster: A NYMag article told me about how the price of lobster dropped due to an increase in supply due to the closing of a Canadian plant or something. Anyway, my bandwagon-induced craving for lobster led us to Luke's, which has the best lobster roll I've ever had. Lobster claws with no mayo on top of a toasted and lightly-buttered roll earns its place in the city's best cheap eats. Nilda and I agreed that the crab roll was good, but not in the same league as the lobster. And they just opened up a location right near Andrew.
• Pretzel M&M's: Have you tried these things? Amazing. As good as it sounds. On a side note, Coconut M&M's are good, but Nilda tells me there's not actually any coconut in them.
• I'm mad at corn. The agriculture industry has turned corn into the wonder vegetable and it pisses me off. Sugar should come from cane, not corn.
• La Reina De Chicharron: The sleeper of the city. A hole in the wall near our apartment in Inwood (holla!) is a branch of a chain based in New Jersey that sells the most amazing fried pork you ever had. About 20 years ago, some white guy realized that if he baked a slab of bacon and called it "pork belly" that everyone would like it. He was way behind the hispanics, who long ago realized that if you deep fry the same cut of meat, with the skin still on it, you have perhaps the most tasty dish ever made. I was standing in line for 10 minutes thinking how I never stand in line that long for food. Then the guy cut me a piece like I was at Katz's. I can't believe we've lived here a year and I'm only having this now. Chicharron = crack cocaine. And the yuca does not hurt. Well, it hurts your arteries, but who's counting.