How Thick Is That Shake?
In St. Louis, where I am, there's a frozen custard shake called the Concrete that pretty much sets the standard locally for how thick they are; the Concrete is handed to the customer upside down. The DQ Blizzard is modeled on it, and so are the shakes at Danny Meyer's Shake Shack, Meyer being raised here.
I personally prefer them to be thin enough to take through a straw, as one of our best burger joints serves it. I can't get the logic of them being so dense that you, in Joseph Wambaugh's memorable phrase, "have to suck your teeth out" to get them. Is this a localism? Please discuss.
To be fair to the Ted Drewes concoction, I think the Concrete is supposed to be eaten with a spoon as opposed to a straw, right? Isn't that why the Concrete is served with a spoon?
In any event, I take no position on how thick a shake (or custard) should be.
All I know is that when it's about 90F and 10000% humidity on a mid-August afternoon in St. Louis, there are few things finer than a Pistachio Concrete.
Unless there has been some liquid introduced into the shake, to me. it's really not a shake, but custard or soft serve with toppings added or blended in.
Most frozen treats benefit from warming up above 5*F. At that point it allows your taste buds to work......I find the shakes you describe benefit from melting a little bit too....but if I can't wait, I just use a spoon
I hate shakes like that. There are few things in life that are so annoying.
If you can't sip it through a straw, it should not be called a "shake" or "frappe."
If I want ice cream, I'll order ice cream!
I don't have any experience with St. Louis; the only "concrete" I've ever had has been at Shake Shack. I never thought the concrete was a shake at all as SS sells both concretes and shakes. I thought a concrete was custard with something blended in, to be eaten with a spoon. It never occurred to me to confuse it with a shake.