Sweetbreads [Egyptian in NYC; Kabab Cafe]

For a brief overview on the restaurant, check out the Lamb Cheeks entry.

Sweetbreads. In the Hannibal story, Red Dragon, Lecter is discovered because he has sweetbreads written in an anatomy book. As wiki tells me, sweetbreads refer to two organs of the body, the pancreas and the thymus gland. There is a bit of debate whether pancreas can be considered a sweetbread. Thymus is undoubtedly so.

Taste:

Not really like the name implies. Me being a naive little knucklehead, expected something sweet and starchy. The meat in sweetbreads is consistent, unlike something like stomach, whose fatty lining very clearly has two sets of textures. There is an element of sweetness in the meat, but it is quite subtle--something that resided more as an afterthought than an initial flavor. Of the dishes we had, this was the most delicate. That is to say, it didn't bowl you over with aromas, but won you over slowly, quietly, like slipping into a warm bath... (bonus points for whoever names that reference)

Reflections:

It's unfortunate that I can't describe sweetbreads better. When I was there, they were my friend's favorite. They're up there with Lamb Cheeks. I would try them again, in any kind of preparation. They really are a unique meat, and not in that politely unique kind of way--I mean legitimately unique, legitimately special and good.

Lamb Cheeks [Egyptian in NYC; Kabab Cafe]

This is the first in an array of dishes I had at Kabab Cafe, a small little restaurant in Astoria. It's run by a dynamic fellow who engages you in conversation as he lists the days specials. I like the place. It isn't like any dining experience I've had--no menus, no whiny teenage waiters or snobby foodies grimacing at your poor choice in edibles. Instead, you find yourself in a conversation circling around what you enjoy and what Ali (the chef) has to offer. And as the conversation progresses, food arrives as if to punctuate the end of each exchange. The upside? A fluid, natural dining experience. The downside: you can and probably will talk yourself into spending more than you want to.

I'm told tradition dictates that you serve the one cheek to the lady of the table and another to the guest of honor. Apparently, the cheek is the tenderest cut of most animals--fatty, but with enough muscle to make it something more than delicious mush.

Taste:

It's hard to tell what exactly went into this. Ali brought the mixture over in a skillet, cracking an egg over everything and mixing. He mixed it further on a plate covered in spices whose names I don't remember. And then he invited us to try it on the provided pita.

I salivate as I type this. To relate this at all with some form of ground beef is a disservice, but I have no other way of conveying the taste and the texture. Imagine then ground beef, but the most decadent ground beef you've ever had. And then imagine that distinct aroma of lamb. Then, instead of that crumbly texture innate in anything ground, unite that texture with a fatty film, perhaps eggy in nature.

I won't even try to describe the spices. That explosion of flavor is indescribable. I have nothing at all to relate it to. It also doesn't help that I am not at all familiar with middle eastern cuisine and am a shitty cook.

All I can really say is, "Heavily spiced, delectably smooth texture."

Reflections:

I think of all of the dishes I had at Kabab Cafe, this was one of the best, perhaps because it was the most familiar. The pairing with the pita was amazing. And I, being new to middle eastern cuisine, found the novel spicing to be a real treasure.

Shake Shack [New York]

Appropriate that I follow up that In-n-Out entry with its biggest contender: the Shack Shack Shackburger. The place is a chain of sorts: 3 locations in the Big Apple. I visited the Upper West Side location, a few blocks shy of the 72nd street 1 2 3.

Now I'll be frank: this place isn't as good as In-n-Out. It's close. Very close. But it's a bit more expensive, and the taste just isn't quite up to par. Then again, with burgers like these:


I can understand why your average NYCer vouches for the Shack so vehemently. The shakes by the way, are also pretty damn good.

Taste:

I had the Double Stack, a happy combination of juicy beef patty, American cheese, lettuce, tomato, special "Shack Sauce," and fried portabello stuffed with muenster and cheddar cheese. It's a particularly thick burger, very full-flavored, lots of taste, dripping in burger-juice, mostly savory in nature. What puts this monstrosity a step above the rest is how they treat their mushrooms. Cheese stuffed fried portabello. Absolute genius. Never has there been a better match between mushroom and...uhh...anything? In the end, it's the mushroom I ended up remembering more than the burger.

They market the shake as 'custards.' Deeper in the description you find that they're combinations of soft serve and ice cream. A great combo. I tried the caramel milkshake--a perfect blend of caramel and light vanilla blended into a smooth, creamy drink somewhere between feathery and medium in thickness. Shake Shack does a good job of avoiding the two major flaws in most milkshakes: artificial flavoring and thickness.

Reflections:

A good experience. A filling burger. Slightly pricey (8.50 for the double stack, 5.25 for the shake), but a good time nonetheless. I mean, if you had a choice, In-n-Out all the way, but seeing as the two are a continent apart...this will suffice.