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Crackblind - you're correct. No shakes in the B-line; only custards and the liquidest beverages (beers, sodas).

Funny story about my last visit to Shake Shack: Having just completed teh Corporate Challenge, my boyfriend and I confirmed on the iPhone that Shake Shack is open for dinner. We got in a cab (the prospect of walking from 57th was just too much after a 3.5-mile run and 20 block walk) and asked for Madison Square Park. The driver's response: "There's no such thing as Madison Square Park." Then what's that green square on the map in your cab? That one, right there, labeled "Madison Square Park." Happily, we ended up at the Shack and with our delicious, delicious burgers.

A meaty debate:
Texas or Carolina?
I would take either.

Pie. No question.

I should add that I live in New York and probably won't want to go to any sushi or Italian or similar restaurants. I'm seeking a real Southwest / Tex-Mex / American culinary experience, so hopefully your suggestions will help me experience the breadth and quality that I know Texas has to offer!

No question, Paula Deen's "Is It Really Better Than Sex?" cake. From bottom to top: yellow cake (from a box), pineapple sauce, French vanilla pudding, whipped cream, and toasted coconut shavings. I love making whipped cream and eating the leftover coconut shavings, and everyone (except for my boyfriend, who's allergic to pineapple) loves the cake!

That made me so hungry.

I'm going to out Megu: The waiter asked us, "Sparkling or flat?" I thought flat meant tap. He brought us flat in a bottle with one of those hinged stoppers so we were fully convinced that it is just the restaurant's way of presenting tap. Fully convinced, until I saw the Megu brand spring water label on the bottle.

I thought I was just being ignorant and felt too embarrassed to point out the misunderstanding. (Of course, we had already been waiting for half an hour to be seated for our reservation, and a couple who arrived five minutes after us for a reservation at the same time had been seated 10 minutes before we were. I already had the feeling that the restaurant was out to get us.)

Frutti di mare!

I hated mushrooms too, but now I find them wonderful, especially enoki.

I used to hate broccoli (and loved cauliflower for whatever reason), but now I'll eat them if adequately seasoned.

Used to hate all cheeses, but now I like most white cheeses.

Every six months or so I find my taste about one or two things has drastically changed. I hope it means my tastes are maturing, rather than my tastebuds dying.