and we've got to get ourselves back to the garden

Mrs. P's cousins — Juniper and Veronica — came in for a visit. After a long drive, they finally arrived in Philadelphia and asked if we'd like to meet them for dinner. Of course we said we'd love to. They spotted an Olive Garden across the street from their hotel and decided we'd meet there.

Before I continue, let's get all of our Olive Garden jokes out of the way.

America is home to the strange phenomena of "casual dining chain restaurants." You know what I'm talking about. Places like Applebee's and Red Lobster (Seafood Applebee's), Outback Steakhouse (Australian Applebee's), On The Border (Mexican Applebee's), Texas Roadhouse (Barbecue Applebee's), Buffalo Wild Wings (Chicken Applebee's), Cracker Barrel (Redneck Applebee's with bonus hillbilly yard sale) and, of course, Olive Garden (Italian Applebee's).

In the early 2000s, E! Entertainment, the pop culture cable network, ran a reality series called The Girls Next Door that centered around then-79 year-old Playboy Magazine publisher Hugh Hefner and the bevy of cookie-cutter young ladies that shared his life and home — the notorious Playboy Mansion. I was not an avid viewer of the show, but, when there was nothing else on, I would sometimes stop on it while I perused my options up and down the dial. The show was always good for a laugh, mostly at the expense of  "the girls." Most (if not all) of the humor played on the young ladies' naivete and their perceived (whether scripted or not) lack of intelligence and self-awareness. One particular episode focused on a meeting in Las Vegas with Italian fashion designer Roberto Cavalli, who was contracted by Hefner to design a new take on the iconic Playboy Bunny costume. At a large table in a restaurant at the Palms Resort, Hefner introduced Cavalli to a few of the "girls" who had travelled to Sin City with him. When the "girls" found out that Cavalli was actually from Italy, they began to give him passionate recommendations for places to eat while in town. One of the girls — maybe Holly, maybe Kendra — gushed about Olive Garden. She told him "If you are looking for authentic Italian food that will make you feel like you are at home in Italy, you will love Olive Garden. The food and the atmosphere are just like being in Italy!" The Italian-born designer cocked his head to one side. All expression fell from his face and, I believe, his jaw nearly smacked the table. He said nothing. No response. Then turned his attention back to Hefner and his costume designs.

Now, where was I....?

I have only eaten in an Olive Garden three times. The first time was over thirty years ago and I can say there was nothing memorable about it. Aside from my wife, I don't remember who I was with or what the occasion was. (I'm sure we didn't "just decide" to go to Olive Garden. I don't remember what I ate, how it was, how much it cost... nothing. It was as though it never happened. The second time I ate in Olive Garden was maybe twenty years ago. The first time must have really made an impression on me to get me to return a decade later. Once again, my second visit was a completely forgettable experience. The third time I ate at an Olive Garden was last night. I'm pretty sure it was the same location as my first visit. According to the official Olive Garden website, the chain operates 956 restaurants. They all look nearly identical, so maybe it was a different location. Kind of like that clone episode of The Flintstones. So...who knows? And, honestly, what difference does it make? It's a chain restaurant and they strive to be all the same.

Juniper and Veronica were already inside, waiting for their names to be announced as the next to be seated for dinner. Considering it was 7:30 in the evening, the place was still fairly crowded. Mrs. P chatted with her cousins and I sat quietly. Actually, I assessed my surroundings and secretly hoped for an incident or other out-of-the-ordinary experience to get  the basis for a good blog post. If I couldn't get that, I would settle for horrible food, a surly waiter, a wrong order or something along those lines. Anything along those lines!

Everyone knows about Olive Garden's reputation. Everyone except for those who frequent Olive Garden regularly and rank it high on their list of "fine dining establishments." ("Olive Garden? Oh, we only go there for special occasions! We took Grandma there for her 101st birthday!") Everyone knows that Olive Garden's offerings of Italian cuisine are akin to a native Mexican not being able to identify a single entry on the Taco Bell menu. But for some people — a lot of people, as a matter of fact — Olive Garden is a nice place to get a close approximation of Italian food for a reasonable price. Educated palates, be damned! My palate wants all-you-can-eat breadsticks and endless salad. Oh, and it also wants the waiter to grind a fresh block of Kraft parmesan cheese on my pisghettis.

Olive Garden's menu includes everything you'd expect a chain Italian restaurant to serve. Everything is in English. Everything is familiar. Most every sauce is red, except for that exotic Alfredo sauce.... whoever he is! There is plenty of "fill-in-the-blank" Parmesan and lots and lots of pasta. The menu features enticing "beauty shots" of prepared dishes that bear no resemblance to anything you will be served. After minutes of scanning the menu, I decided on spaghetti with marinara sauce for twelve bucks, topped with broccoli for an additional $2.99. Mrs. Pincus ordered one of the "fill-in-the-blank" Parmesans, with the "blank," in this case, being substituted for eggplant. The cousin sisters opted to split a single order of chicken parmesan over fettucine Alfredo instead of the standard spaghetti. This deviation from the norm momentarily confused our waiter. He nearly brought out a full order of chicken parm and a full order of Alfredo until Veronica politely — but sternly — rephrased the order.

Our waiter brought out a big bowl of salad and a big basket of breadsticks — which are actually just mini loaves of bread. The salad was okay. Not great. Not awful. Just okay. It had too much dressing on it, but it was okay. The breadsticks were okay, as well. My spaghetti, sauce and broccoli was okay. Not great. Not awful. Just okay. The eggplant parmesan, as reported by Mrs. Pincus, also fell into the realm of satisfaction within the "just okay" bracket. Actually, she did not care for the blandness of the spaghetti that formed the bed for the eggplant and she spooned it onto my plate. That, too. was "just okay."

At the end of our meal, Veronica asked our waiter for a few of the Olive Garden's famous after-dinner mints. Evidently, Mrs. P's cousins are way more familiar with the ways and means of Olive Garden. In their defense, they live in Virginia Beach. a municipality that boasts more shopping centers and chain restaurants than anywhere I've ever seen. There are seven Olive Gardens in the Virginia Beach-Norfolk-Hampton Roads geographic area. As Mrs. P paid the check at the little on-table kiosk, our waiter returned with a take-out container stuffed with foil-wrapped, Olive Garden-logoed mints. They were "okay."

In hindsight, I think Olive Garden gets a bad rap. It's not horrible. It's not terrible. It's not the worst place I've ever eaten. It's a place to get food. Not great food, but food food.

I'll let you know if anything changes when I go back... in another ten years.

www.joshpincusiscrying.com

first time

For those of you outside the Philadelphia area, Wawa is a chain of convenience stores that, more recently, have focused on their sandwich, coffee and take-out foods business. With very few exceptions, most Philadelphians love Wawa and visit them often.

There are at least nine thousand Wawas within five minutes of the place where I work. Several times a month, I will stop at one of them to pick up hoagies for Mrs. Pincus and myself. (That might be the most Philadelphia sentence I've ever written!) Last Monday was one of those times.

I usually choose the Wawa at Route 73 and Remington Avenue, just down the street from Pennsauken High School (home of the still politically-incorrect "Indians"). A few years ago, Wawa introduced a convenient touchscreen system to make ordering sandwiches, salads and other prepared foods a breeze. The system is great. It's fast, accurate and requires little-to-no interaction with any other human being. Each step in the ordering process is given its own screen from which a hungry customer can select the type of sandwich, the type of bread, the type of ingredients, the type of toppings and even the amount of said toppings. (Although, the choice of "a little bit of mayonnaise" is still totally subjectable, leaving the customer at the mercy of a hair-netted, name-tagged, minimum-wage earner.) When the order process is completed, a little box spits out a barcoded receipt. The customer takes the receipt to the cashier to scan. The customer pays and returns to the order area to pick up the tightly wrapped sandwich, usually ready and waiting. Regular customers of Wawa are used to the whole procedure and engage in it often. I know I do.

The whole touchscreen system is very intuitive, even for the most technology-fearing customer. This past Monday, while I punched out my selection for two hoagies, I overheard a guy at another touchscreen terminal. Actually, everybody in the place overheard this guy. He was screaming. 

I have noticed that people who insist on talking on their phones everywhere they go, love to scream. They have no issues with discussing personal issues — at top volume — while casually walking down the street, sitting on a bus, standing in a checkout line at Target or just about any public place. Well, this guy in Wawa was screaming into his phone. As the conversation unfolded, it became clear that he was ordering hoagies for someone who had never eaten a hoagie before. It was not clear (but it was a distinct possibility) if the person on the other end of the conversation had ever seen a hoagie. Perhaps these two — the guy at Wawa and his unseen conversation partner — were new to the area. Perhaps they just moved here and were unfamiliar with the local delicacy known as "the hoagie" and how Philadelphians place it in the same esteem as soft pretzels, "wooder oice" and — yes! — Benjamin Franklin and the "Liverty Bell." I would have given this pair the benefit of the doubt — except the guy was sporting a Phillies cap and an Eagles "Super Bowl Champions" t-shirt.

The conversation went a little like this...

GUY IN WAWA: What size hoagie do you want?

VOICE ON PHONE: Size? What do you mean "size?"

GIW: Size! Six inch? Ten inch?

VOP: Well, how big is the ten inch?

GIW(rolls his eyes and stares at the phone): TEN INCHES! Y'KNOW... LIKE TEN INCHES LONG! Y'KNOW BIG!

VOP: Um, then, six inches, I guess.

GIW: What kind of hoagie do you want?

VOP: Well, what kinds do they have? Do they have chicken salad?

GIW: They have the regular kind that everybody has.

VOP: Do they have Italian? Can I get an Italian, but with chicken salad?

GIW: What? No, they don't have chicken salad! You just want an Italian hoagie, then?

VOP: Well, what's on an Italian hoagie?

GIW: I don't know! I guess the regular stuff that's on an Italian hoagie anywhere!

VOP: Do they have cheese? Can I get cheese? Do they have Swiss cheese? Can I get Swiss cheese on my Italian hoagie? You say they don't have chicken salad? I really wanted an Italian chicken salad hoagie.

At this point, the GIW walks — no! stomps! — away from the touchscreen area and ducks down one of the merchandise aisles. After a minute or so, he emerges, still speaking into his phone at the very top of his voice.

GIW: ... you can can get lettuce, if you want. Yes, and tomatoes. What? No, they don't have chicken salad.

The number on my receipt was called and my hoagies were ready. I picked them up and left.

www.joshpincusiscrying.com

a plate o' cole slaw

When I was a kid, there was a restaurant near our house called The Heritage Diner. My parents — especially my father — loved The Heritage Diner. My mother liked going there for two reasons. One - it meant she didn't have to cook. The second reason was she could order liver. My mother loved liver, but no one else in the house did (despite the fact that my father was a butcher by trade). My parents were old-school carnivores, with some sort of meat dish featured in practically every Pincus family dinner. Steak, roast beef, London broil, beef stew... but liver... that's where three-fourths of the Pincuses drew the line. So a trip to The Heritage Diner fulfilled my mom's craving for liver. After my mom died, I believe my father ate every meal — breakfast, lunch and dinner every single day! —  at The Heritage Diner. However, I don't believe he ever got the liver.

I liked going the The Heritage Diner, too. I marveled at the big display of desserts that greeted diners as they entered the establishment. I was fascinated my the enormity of the menu. I was given free reign to order whatever I like from the Heritage Diner's vast selection. There were burgers, hot turkey sandwiches covered with bright yellow gravy, even omelets were available in the evening hours and "breakfast for dinner" was always a welcome treat. On Sundays, the already -huge menu was bolstered with a typewritten sheet listing several dozen additional entrees to make choosing "what's for dinner" even more difficult. Each entry on the supplemental menu included soup or salad and dessert along with two — count 'em two — vegetables from a list of about fifteen or so choices. My go-to dinner (if I didn't feel like having a hamburger) was a massive slab of breaded fried flounder. Served on a large oval plate with smoky red trim, the hunk of fried fish was so large that it covered the entire platter, the edges flopping over the sides. Sometimes a second, slightly smaller piece of fish would come out on the plate, as though the first piece wasn't big enough. As part of my order, I was required to state which two vegetables from the list of the evening's offerings I'd like. I was not the most ravenous eater when it came to vegetables. I read the list of vegetables over and over, turning my nose up at things like "Harvard beets" and "French cut string beans." Those were things my mom ate at home and I turned my nose up at them there, too, so I was certainly not going to order them in a restaurant. I was cautioned about ordering two kinds of potatoes, as I narrowed my choices down to French fries and a baked potato. I was also not permitted to get corn and French fires. Something about "two starches" that — to this day — I still don't quite get. Well, I knew I wasn't going to get spinach or peas, so I settled on the final item on the list to share my plate with my fries... and that was cole slaw. I already knew that I wasn't going to actually eat the cole slaw. Sure, it came in a tiny plastic ramekin containing less than two forkfuls worth of shredded cabbage, mayonnaise, celery seed, carrots and vinegar. I knew that as soon as the waitress brought my dinner plate, that little cup of cole slaw would be pushed onto my mom's plate before it hit the table.

As I got older and became a more adventurous eater, I began to like cole slaw. I discovered that if it was added to a corned beef sandwich and slathered with Russian dressing, it made a sandwich that was unmatched and positively delicious. If the corned beef was substituted with turkey, it created an equally-delicious assemblage. I would sometimes order fried fish and eat all the accompanying cole slaw first.

Somewhere around 2006, I became a vegetarian. I stopped eating red meat and poultry. However, I did not eliminate fish from my diet (after all, fish are just asking for it) so, I continue to order and enjoy cole slaw with fried flounder — which is still a favorite of mine. I will sometimes finish my dinnermate's cole slaw, just because I know that most people don't really like it. 

There is a writer whose blog I have been reading for years. His regular job is writer and producer of the Garfield cartoon, but he has been a comic book writer for years. He also hates cole slaw and doesn't hide his hatred. In 1978, he wrote a story that appeared in the Hanna Barbera TV Stars issue Number 2. The story, illustrated with drawings by Jack Manning and featuring characters from a short-lived NBC cartoon called "C.B. Bears," was entitled "The Great Cole Slaw Conspiracy." He wrote the story to — and I quote — "educate children on the evils of cole slaw." He explained, in a blog post, that his editor shared his dislike for cole slaw and the story was given an enthusiastic "green light." He also regularly reminds readers of his blog how much he hates cole slaw and wishes for its removal from existence — in case you had forgotten. I continue to read his blog, but I bristle when he derides cole slaw. (Sort of how you cringe when I insult Ringo,)

On October 28, 2009, while the rest of Philadelphia was glued to their televisions to watch the Phillies in a return trip to the World Series, my son and I went to see off-the-wall comedian Emo Philips at a little comedy club. With Game One of the World Series as competition, the entire audience was comprised of just four people. Emo, in top form, sat on the edge of the tiny stage and delivered his hilarious routine while leaning forward with his elbows resting on the surface of our stage-side table. After the show, Emo came out and mingled with the audience... if you can call talking with four people "mingling." I asked him if he would sign our admission ticket. He obliged, taking the ticket from my hand and — without prompting or any sort of suggestion on my part — wrote "To Josh, King of Cole Slaw! Emo"

Even Emo knew.

Maybe one day, I'll tell you about my love of Cream of Wheat. But, not today.

www.jopshpincusiscrying.com

oh, oh domino

 Oh jeez.... another blog post about pizza? 

Since I began this blog, I have written exclusively about pizza eight times and mentioned pizza too many times to count. Well, whether you like it or not, here is another tale/rant about pizza, which now, I suppose, has revealed itself to be a favorite topic of mine. Right up there with television. When I was a kid, my dad was convinced that the only food I ate was pizza. I'm not sure if this was some kind of "diss" in his mind, but I do not recall ever seeing my father consume a single slice of pizza. Ever. I don't know if he was truly expressing concern for my questionable eating habits or if he was just repeating one of those "I'll never understand these kids today" fallacies that seem to attach themselves to generation after generation.

I like pizza. I have always liked pizza. And, as I have mentioned previously, I am not very discerning when it comes to pizza. I firmly believe that there is no such thing as "bad pizza." Recently, a less-than-pleasant experience at a conveniently-located and frequently-visited Little Caesar's Pizza forced me to seek another purveyor of pizza close to my home. While this new place — which has been open since 1966 —  is a little closer to my house than Little Caesar's and serves up a decent enough pizza, their prices are ridiculous for a little neighborhood pizza joint. A basic 18" circle of dough with a generous spread of tomato sauce and mozzarella cheese runs a little over twenty bucks. I don't know if this is the going rate for pizzas at independent establishments, but, to be honest (or at least "out of the loop"), most chain pizza places are constantly in a price war. I guess the idea is: if it's cheap, you don't mind the shitty quality... and, again, there is no such thing as "bad pizza," so a twenty dollar pizza should be — by my nonsensical logic — be spectacular. 

Recently, in my search for a new place to get a quick pizza when the back-and-forth debate over "well, what do you want for dinner?" rears its famished head, I have relented and gave our nearby Domino's a redeeming chance. I haven't been to Domino's since my son was in high school and we'd get pizza on a Friday night when my wife was working late at her family's store. (My son is now 37 and my wife's family's business has been closed for nearly two decades.) It wasn't that I had anything against Domino's, it's just we found good "bad" pizza elsewhere for cheaper. But, just this past weekend, Mrs. P and I decided to give Domino's  a call... except, as you probably already know... ordering a pizza doesn't work like that anymore. It's now done — like most automated, contact-free processes — online through an app.

I downloaded the Domino's app. I found it to be very user friendly and very easily navigable, although I did nearly order a pizza with no cheese until the intuitive app guided me back to the toppings section of my order. After I placed my order, paid with a credit card and received an emailed receipt and confirmation, the Domino's app sprang into action. When I signed up for an account, I was asked for my cellphone number. I assumed it was merely for identification purposes. Oh, no, no, no. I immediately received a text with something called "Domino's Tracker." The Domino's Tracker offered me real time, step-by-step progress of how my pizza was doing. It skipped the "Order Received" Level 1 and moved right ahead to the Level 2 "We're Firing it up!" This was exciting. As I readied a couple of paper plates and a stack of paper napkins before I set out on the eight-minute drive to Domino's, I was alerted that my prepared pizza had entered to oven, which is Level 3 on the Tracker. 

On my drive, my phone signaled me several more times. When I finally reached the tiny parking lot at my nearby Domino's, I parked and checked my phone before entering the store. My phone had logged three progress reports from Domino's, including a final request to let the good folks inside that I had arrived and was on my way in to collect my pizza. This could be easily accomplished by clicking a big red button that read "I'M ON MY WAY IN!" Simple enough! 

There was a huddle of workers behind the small counter inside Domino's. Some of the young men were busily assembling pizzas. Others were surveying a computer screen, searching for the correct order to stuff into their insulated bag and speed off to deliver to a hungry family or single stoned guy in his mother's basement. Upon spotting me walk in, a young man greeted me with a standard, "Can I help you?" I told him I was picking up an order for "Josh." He asked me to repeat my name while he scanned a stack of similar-looking boxes with receipts taped to their fronts. As I finished the "SH" in "Josh," he plopped a box into my hands and thanked me for choosing Domino's.

I brought the pizza home and Mrs P and I ate our dinner. It was fine. It was nothing special. It was just okay. During dinner, however, I received another text and two emails from Domino's. Over the course of last week, I received at least two emails per day — per day! — from Domino's. Each day brought a new offer or reminder or discount from the marketing staff at Domino's. I just needed to make one more order from Domino's to receive a free pizza said one email. Another email informed me of a free "emergency pizza" could be ordered from my local Domino's at any time, as long as that time occurred before November 21st. (Technically, isn't every pizza an "emergency pizza?") I am expecting a few more messages of enticement from Domino's any minute now.

So far, I have only placed the one order with Domino's. Who knows if and when I will place the next one. If my father was still with us, he'd probably say that order will be placed as soon as I finish writing this blog post. But he didn't know what a blog post was.

Pizza... that he knew.

www.joshpincusiscrying.com

time has come today

I love Wawa. As a life-long resident of Philadelphia (and now the Philadelphia suburbs), I believe it is my duty as a citizen to love Wawa. Wawa has stores throughout the Greater Philadelphia and New Jersey area and have recently expanded to include locations operating in Delaware, Maryland, Virginia, Washington, D.C., Florida, Alabama, and North Carolina — with its corporate sights set on Georgia, Indiana, Kentucky, Ohio, Tennessee, New York and Connecticut in the near future. If you don't live in one of these lucky states, let me explain what exactly Wawa is.

Wawa is the greatest convenience store there ever was. Wawa runs circles around places like 7-11 (except for Japanese 7-11s, which, by all accounts, rival Disneyland). Sure, Wawa sells a smattering of groceries for those who run out of something-or-other and need to fill in before their next supermarket run. Yeah, they sell pints of Ben & Jerry's ice cream for a little over eight bucks, but Wawa is not a grocery store. Wawa is Wawa! it's a place to stop for great coffee and a fresh packaged baked good on your way to work. It's a place to grab a pre-made sandwich or snack or salad or — better yet — get a custom-made sandwich or hoagie from their innovative (and intuitive) touchscreens. Over the years, since Wawa introduced the made-to-order system, they have branded themselves as the "go-to" place for quick-serve meals. It's become as "Philadelphia" as The Liberty Bell, chucking snowballs at Santa Claus and soft pretzels.... oh! and they have soft pretzels, too. Sure, there are a lot of people in Philadelphia that do not like Wawa — some of whom I know personally, but I still choose to remain friends with them. 

Wawa's hoagies are just fine, as far as I'm concerned. Granted, as a vegetarian, my choices are limited. I switch between a mixed cheese, tuna and roasted vegetables varieties — three choices that die-hard Philadelphia hoagie aficionados will tell you don't belong anywhere near a hoagie. I cannot speak on behalf of any of Wawa's "meat" variety of hoagies, so I will not pass any judgement. Their custom-made salads are good, too. Wawa has added a number of different sandwich options to their menu, including paninis, quesadillas (with customers readily pronouncing both "L"s in that word) and wraps. They have also bolstered their expanding menu with breakfast options like oatmeal and egg sandwiches. More recently, Wawa has begun to offer milkshakes, smoothies, and whipped cream topped coffee beverages that rival Starbucks. Plus, their "annual hoagiefest" seems to pop up way more than "annually."

A few months ago, Wawa introduced pizza to the Wawa stable of made-to-order fare with a campaign they mounted as though no one in the Philadelphia area had ever heard of pizza before. (Full disclosure: Aside from the various national pizza chains that dot the City of Brotherly Love, Philadelphia boasts a "Mom & Pop" pizza place approximately every fifteen feet.) Nevertheless, Wawa sang the assured praises of their pizza, flooding the area with billboards and commercials and plastering their stores with the simple mantra: "Wawa has pizza!" The phrase was ubiquitous. It grew to sound like a threat. It was apparent that Wawa spent a ton of money outfitting their stores with some sort of pizza oven (these were concealed "in the back" and out of customer's view) and training their minimum-wage employees in the fine art of the culinary preparation required to produce a pizza that Wawa would be proud to put its name on. (For a frame of reference, Wawa has no problem with feeding customers macaroni & cheese or soup out of an 80 ounce food service bag, so their sense of "pride" is questionable.) Needless to say, local pizzerias have nothing to fear.

Mrs. Pincus and I do not fancy ourselves as "food connoisseurs." We like what we like. We don't frequent pretentious restaurants. And we are fine with getting hoagies from Wawa a few times a week. It's convenient, relatively inexpensive and a stop on the way home from work only takes about twenty minutes. Our interest was piqued by Wawa's big pizza "roll out." So, when the good folks at Wawa offered one of their pizzas for five bucks (if ordered through their easy-to-navigate app), we were all in. Hey, I've eaten Little Caesar's pizza and I am convinced that there is no such thing as "bad pizza." So, five bucks was good enough for us to give it a try.

Wawa's pizza is okay. Just okay. It's kind of like the pizza you got in the cafeteria in elementary school. Not horrible. Not terrific, Just.... well.... okay. We ordered, and picked it up at a nearby Wawa. (We live in close proximity to four Wawas, all about the same distance from our house.) When we got it home and opened the box, it looked just like the pizza they display in their commercials. Perfect! Perfectly golden brown crust. Perfectly yellow-y cheese melted in a perfectly symmetrical circle equidistant all around from the crust, with a perfect border of red tomato sauce serving as a barrier/border between the cheese and the crust. It looked fake. I'm sure you've seen those videos of how they used food-like alternatives in commercials to showcase food products — like motor oil in place of pancake syrup or white school glue in place of milk in cereal or mashed potatoes (that won't melt under the studio lights) in place of scooped ice cream. Wawa's pizza appeared to be a reasonable facsimile of pizza. It tasted..... okay. Without the special deal, a Wawa pizza is fifteen dollars. I can get a larger, better tasting pizza for nineteen dollars just a few doors down from a Wawa near us.

Well, Wawa started offering us five bucks off the price of a pizza (when ordered through the app) nearly every weekend. So, I buckled and ordered on a Saturday evening. When the total was calculated, a full ten dollars was deducted from the price, leaving a final total of just five dollars. I selected the time I'd like my order to be ready from a list of times broken down in five minute increments. I also elected to have the pizza brought out to our car. I clicked and clicked and clicked and my order was placed. We arrived at Wawa #8080. We parked and — through the app — I let Wawa know in which numbered space we were parked. Several long minutes after our selected "ready" time, a Wawa employee emerged from the front doors carrying a large pizza box. He walked right past our car. My wife and I looked at each other. Mrs. P started the car and we slowly followed the guy with the pizza as though we were looking for an address on an unfamiliar street. He took our pizza on a little stroll and turned the corner of the building, headed back to the front door. Before he went back inside, Mrs. P called out, "Hey! Is that our pizza?" The guy adjusted his Wawa visor and asked, "Order for Josh?" Mrs. P replied in the affirmative and he handed over the pizza. We got it home and ate it. It was fine. Maybe a little overdone this time. Someone didn't read the training manual as closely as they should have.

In subsequent weeks, we began to order pizza from Wawa nearly every Saturday. We kept getting offers for five dollars off and they kept miscalculating the discount, leaving a grand total of five dollars. However, even after choosing a "ready" time in the app, I have had to wait at least twenty minutes for my order. Each time. Sometimes, I had to flag down an employee to check the status of my order. The employee's report of "it'll just be a few more minutes" was always punctuated with an apology. They seemed to be used to the question and accustomed to rendering apologies. After a few incidents of waiting too long for an "okay" pizza, I switched Wawas. 

I decided to give Wawa #8066 a chance, placing my "usual Saturday usual discount" order. I arrived a few minutes before my selected "ready" time. The sandwich makers were busy making sandwiches. Customers placed orders and picked up their orders as I waited. And waited. And waited. Finally, a Wawa employee started refilling shelves near where I was impatiently waiting. As he got closer to me, he asked, "How are you today sir?" in a very "customer-service-y" tone. I told him I was waiting for an order that should have been ready fifteen minutes ago. He aske for the order number and promised to check the status. He disappeared behind the sandwich prep area and quickly returned with a solemn look on his face. With the somber demeanor of a surgeon delivering adverse results to a grieving family in a hospital waiting room, he said, "They're remaking your order. It stuck to the pan and they weren't happy with the presentation. I'm sorry. It'll just be a few minutes." It was fifteen more minutes. Ultimately, he handed me a warm pizza box along with another apology. I wonder if "apologies" are the final chapter of the "How To Make A Wawa Pizza" instruction course. I brought the pizza home. It was fine. Maybe a little burnt in some places and the cheese was placed a little unevenly, but it was fine.

Once again, Saturday brought another pizza discount from Wawa. Mrs. P and I gave in to the offer. I would be giving Wawa #0276 an opportunity to redeem the good name of Wawa. I placed my order as I had in the past, selecting my "ready" time as 5:40 PM, giving me enough time to pick up my pizza and get it home before the 6:05 start of the evening's Phillies game. I arrived a few minutes ahead of 5:40 and waited. At 5:39 on the dot, a guy behind the counter stopped what he was doing and retreated to the unseen "back," returning with a pizza box a few seconds later. I approached the glass separating the customers from the workers and pointed to the pizza. At 5:40 exactly, he place the pizza box in my waiting hands. After a little trial and error, I think I found the correct Wawa.

This pizza was okay. Maybe a bit more overdone that it should have been. Maybe the cheese had shifted a bit to one side. Maybe the crust was a little dry in places and chewy in others. Maybe the slices were uneven and not cut all the way through.

Maybe Wawa pizza isn't really that great. Maybe it really isn't even that good.

But I do love Wawa. Just like Bryce Harper. I bet he doesn't have to wait for pizza. I bet he doesn't get pizza from Wawa.

www.joshpincusiscrying.com

batches & cookies

I like cookies. Come on.... who doesn't like cookies? They are the all-time favorite afterschool, watching TV, ruin your dinner snack. They are easy to bake at home. They are easier to buy and bring home. I remember my mom would bake cookies from a recipe... until she started buying those ready-made tubes of Toll House cookie dough. Eventually, she abandoned the whole "baking" idea and just bought cookies in a package. My brother and I were just as satisfied. We didn't care where our cookies came from. As long as there were cookies in the house.

I was always partial to a brand of cookies called Mr. Chips from a small commercial bakery called Burry. Burry supplied the Girls Scouts with their wares for their annual cookie drive until the company's Girl Scout cookie division was purchased by ABC Bakers in 1989. The remainder of the company's operations were bought by Sunshine Baking. In their heyday, Burry's made some great cookies — Fudge Town, Mr. Chips and Gauchos. They also made Scooter Pies — a large, single serving concoction comprised of two graham cookies sandwiching marshmallow filling and covered with chocolate. They were good, but we didn't have them often, Mr. Chips, however — those were always present in the Pincus household. Every so often, other cookies would make an appearance in our kitchen. My mom liked Nabisco's Oreos. She also like Fig Newtons, which I always questioned their inclusion in the cookie category. They were — as far as little Josh Pincus was concerned — fruit cakes. And they were filled with a fruit that old people ate. I would sometimes eat the cake outside and toss the innards when the cake was completely consumed. Fig Newtons had a pretty funny and memorable commercial in the 70s, featuring character actor James Harder singing and dancing dressed as a giant fig. I loved the commercial, but not enough to get me to eat a fig. As an adult, I have changed my mind.

Cookies that made it to my house were sometimes purchased by the pound at a local bakery. They were dry, crispy things covered with jimmies ("sprinkles" to those of you outside of the Philadelphia area), chocolate chips (with the chips just applied to the surface of the cookie, not integrated into the cookie itself, unlike normal cookies). Some were filled with some sort of viscous jelly made from an unidentifiable fruit. I avoided those until the more colorful ones were gone. Then, if I really wanted a cookie, I'd choke a jelly-filled one down with an extra large glass of milk.

Sometime in the 90s, places like Mrs. Field's and The Original Cookie Company started popping up in malls. Cookies — once purchased in a package containing several dozen or by the pound at a local mom-and-pop bakery — were now brazenly being offered for sale by the each. One cookie! You could buy one cookie! It was certainly larger than the cookies bought in packages at the supermarket, but it was just a cookie. Soon, these places offered large cookie sandwiches, somewhat along the lines of the Scooter Pie. Two three-inch chocolate chip cookies were stuck together with a generous mound of frosting between them. These sold for a dollar or more which, frankly at the time, was unheard of! A cookie for a dollar? Ridiculous!

Last Saturday evening, Mrs. Pincus and I had dinner with my brother and my sister-in-law (His wife. Don't think anything weird is going on). The restaurant was in a shopping center filled with upscale, somewhat pretentious shops. One of those shops was a place called Dirty Dough, an unusual choice of name for a place that sells food. Dirty Dough offers a variety of "stuffed gourmet cookies." After a dinner that kept us late (we were talking about all sorts of things), we strolled over to Dirty Dough about fifteen minutes before they locked up for the night. The young lady behind the counter was informing the customer ahead of us of their limited offerings due to the late hour. We sort-of eavesdropped as she ran down the short list of available cookies, deciding that none of the flavor combinations appealed to us. We left, half-heartedly hoping to return in the future.

We headed to a Crumbl location we passed on our way to the restaurant. Crumbl is a trendy new chain of cookie bakeries with nearly a thousand locations across the United States and Canada. Crumbl is also open until midnight and we spotted a few folks we had just seen earlier at Dirty Dough. The Crumbl experience is an interesting one. Upon entry, no employee greets you. Instead, the front counter sports several iPads displaying an intuitive, interactive menu. One can scroll though the available cookies and make selection without a single word spoken to another human being. A team of employees can be seen busily working, scurrying around ovens, mixing dough, forming cookies — but not speaking to any customers until their pre-paid order is ready to be delivered across the counter. Mrs. P and I perused the evening's cookie selections. I settled on a traditional chocolate chip cookie and my wife opted for a frosted cookie of the sugar variety. We clicked our choices, sending little digital representations of the cookies into our virtual shopping cart. Our total was revealed and payment options were displayed. Our total, by the way, was ten dollars. TEN BUCKS! For two cookies! Cookies! Baked flour, water, sugar and such. I was paying ten dollars for two cookies. Granted they were above average-sized examples, but (and I'll do the math for you) they were five dollars apiece. FOR A COOKIE!

I swiped my credit card. Not happily, but I swiped it. A few minutes later, a young lady, handed us two small pink boxes emblazoned with the Crumbl logo. I was reminded of a scene from Quentin Tarantino's 1994 sprawling neo-noir crime epic Pulp Fiction. In the scene, dimwitted hitman Vincent Vega (as played by dimwitted actor John Travolta) is questioning his boss's wife's drink choice in a themed restaurant called Jack Rabbit Slim's. Mia (played to mysterious allure by Uma Thurman) had ordered a "five dollar milkshake." Vincent, cocked his head and asks for clarification on the beverage's contents and price.

"Did you just order a five-dollar shake?," he asks, "That's a shake? That's milk and ice cream?"

"Last I heard," Mia assures him

"That's five dollars?," he presses, "You don't put bourbon in it or nothin'?"

"No." she replies.

"Just checking.," Vincent adds.

When the drinks arrive, Vincent asks to sample the "five dollar shake" in question. Mia obliges, offering her straw and assuring her tablemate that she is free of "cooties." Vincent takes a healthy sip and then another. 

"Goddamn," a surprised Vincent reports, "that’s a pretty fucking good milkshake!"

"Told ya’.," Mia replies with a knowing confidence.

"Don’t know if it’s worth five dollars," Vincent concedes, "but it’s pretty fucking good."

I wish I could have had a similar exchange with the young lady behind the counter at Crumbl. However, I don't think she would have had the same appreciation and situational relevance from a quote from a thirty year-old movie as I did.

www.joshpincusiscrying.com

beyond belief

This morning, I was watching a show on the Food Network about (surprise!) food. Specifically, it was a showcase of Southern restaurants, each offering a signature meat dish. During one restaurant's profile, a chef explained that their meat comes from a local farm where the animals are raised humanely and treated with respect. In reality, of course they are. While those cows and little lammies are alive, they may very well be allowed to scamper through a sun-dabbled meadow. They may be fed the highest quality corn and other vitamin-rich nutrients, but — when it comes down to it — they are still bashed between the eyes with a sledgehammer or have their jugular slit and eventually their flanks will wind up breaded, fired or seared on a plate alongside some house made mac and cheese and some chichi sauce. "Humanely-raised" is a euphemistic term that carnivores uses to make themselves feel better about eating domesticated animals.

That said, I have been a vegetarian for almost twenty years. Before I decided to eliminate meat from my diet, I ate a lot of meat. Especially hamburgers. I loved hamburgers. I ate hamburgers my mom made. I ate hamburgers in diners (gingerly picking off the tomatoes and slipping them on to my mom's plate). I ate hamburgers in fast-food restaurants (always careful to ensure that my burger was tomato-free. Why didn't I exercise the same precautions in diners? I don't know. Perhaps I was intimidated by the stone-faced waitresses that called me "hon."). To be honest, there were some kinds of meat I did not like. I didn't care for steak or roast beef, but boy! did I like hamburgers. In 2006, in a decision formed as a testament to my own integrity, I decided to — once and for all — cut meat out of my diet. (The stupid story about how and, more importantly, why I became a vegetarian can be found HERE.) 

In full disclosure, I am not a vegan. Actually, in the eyes of some vegetarians, I'm not even a true vegetarian. I am a pescatarian, because I will eat fish. But, in keeping with the ultra-contradictory Josh Pincus brand, I don't eat all kinds of fish. I eat tuna and salmon and....that's about it. I like sushi, but only certain kinds of sushi. And I will not eat shellfish. I eat dairy products and eggs, so vegans still look at me with judgmental scorn (but so do a lot of people). As far as I'm concerned, I'm a vegetarian. So there.

Over the years, the folks who process food have been working diligently to create meatless versions of meat. These products are — inexplicably — directed at vegetarians. The food "powers that be" think that vegetarians secretly want to eat meat but, for ethical beliefs, they do not. Do all vegetarians harbor a dirty little secret about their desire to consume meat? Probably not. Do I? Maybe a little. My wife still eats meat and sometimes our dinners consist of two completely different meals. When we decide on "cold cuts" for dinner, Mrs P will purchase a package of turkey or corned beef from the kosher section of our local supermarket, while I opt for a vacuumed-sealed slab of slightly tan soy-based pseudo-turkey slices that don't taste anything remotely like turkey. They are good and I will eat them, but turkey aficionados (if that's a thing) would not be fooled... or amused. 

Fake meat food technology experienced major advancements within the past several years. It seems a special gene or molecule or some other science-y thing has been isolated. This gene — if you will — is the element that makes meat taste like meat. It's been processed and synthesized and if I actually understood the procedure, I'd be a food researcher instead of a mediocre blogger. The result, after countless trial-and-error experimentation, is a plant-based, meatless burger that actually looks, cooks and tastes like meat. When Mrs. P and I were first married, she made dinner for my parents — her new in-laws. She made spaghetti and "meatballs." The "meatballs" were actually a tofu-based concoction so as to allow cheese and butter to be served in our kosher-observant home. (Google the laws of kashrut, for a wild read.) At the conclusion of the meal, my father — a butcher by trade — complemented my wife and pushed his plate away. The five or six "meatballs were neatly lined up around the edge of his sauce-stained, otherwise empty, plate. Today, however, I would defy any meat eater (even my father) to tell the difference between the new crop of "burgers" from Beyond Meat® and Impossible® and the Real McCow... er... McCoy.

The first time I tried Beyond Burgers® was at my brother-in-law's house (not that brother-in-law, the other one). My brother-in-law, a vegetarian for as long as I can remember, invited us for dinner and, when we arrived, he was frying up some very suspicious looking burgers in his kitchen. I asked him if he finally abandoned the vegetarian lifestyle for "the dark side." He laughed and handed me the opened package of Beyond Burgers®. Seeing those thick, juicy patties sizzling in the pan made me very leery. Biting into one on a Kaiser roll and accented with ketchup, mustard, pickles and such... well, I wasn't convinced that this wasn't meat. As a matter of fact, every time my wife makes Beyond Burgers®, I stare at those patties sizzling away and I say: "Those are soooooo meat."

We have purchased and eaten Beyond Burgers®. They are good. They are very good. They have introduced other plant-based, meat-free, meat-mimicking products, including breakfast sausages, meatballs and little cut-up nuggets that my wife has prepared in a version of the renowned Philly cheesesteak. Recently, after seeing this option on a few different cooking shows, I have requested a fried egg to be added as the crowning glory of my Beyond Burger®. I know people have been doing this for years on their hamburgers. It seemed interesting and I have always been an adventurous eater. In my meat-eating days, I have sampled alligator, conch and buffalo. I have eaten eggs in many forms, so why not add one to a burger. Oh my gosh! It was sloppily delicious, adding a new flavor combination to a tried and true favorite. (I have to stop watching the Food Network. I'm beginning to sound like them!) Now, I can't imagine having a burger without a fried egg.

As long as Beyond Burgers® exist and fried eggs are plentiful, I don't see myself lapsing back into the ranks of carnivores any time soon.

Please... don't make me turn off commenting.

www.joshpincusiscrying.com

hot diggity! dog ziggity! boom what you do to me

Every July 4th, I park myself in front of my television and watch the Annual Nathan's Hot Dog Eating Contest. Why am I obsessed with this annual summer holiday event? Well....

I don't know.

The contest began in the early 1970s, although a Nathan's marketing promoter named Morty Matz told of an impromptu contest held at the famed Coney Island hot dog stand in 1916. The alleged first contest was held between four men boasting over who was the most patriotic. They decided that eating hot dogs - America's beloved main dish - would prove their love of country. The story went on to claim that the contest was judged by then-popular entertainers Eddie Cantor and Sophie Tucker. However, in 2010, Matz revealed that he had made the whole thing up.

So, the actual date of the first Nathan's Hot Dog Eating Contest was July 4, 1972. It received little to no fanfare. The following year, a fourteen-year old boy won the contest, but due to a nationwide meat shortage, the gluttonous contest was downplayed and eventually denied by Nathan's that it ever took place.

But, Nathan's was determined to make this contest a media event, generating interest as well as  business. They were successful, with the contest gaining national attention in the mid-1990s. Under the regulating eye (or mouth) of the IFOCE (The International Federation of Competitive Eating), the Nathan's Hot Dog Eating Contest has grown to become the "Super Bowl" of competitive eating events. In the early 2000s, the contest was dominated by Takeru Kobayashi, a cocky, young Japanese citizen who would swoop in on July 4th and down over four dozen hot dogs and buns in 12 minutes. Kobayashi did this for six consecutive years until 2007, when upstart Joey Chestnut consumed an unheard-of 66 frankfurters to unseat Kobayashi. Since then, Chestnut has won the contest handily, out-eating his competition by dozens. In 2021, Chestnut wolfed down a whopping 76 hot dogs and buns in ten minutes to set a still-standing world record. There's even a separate women's competition held just prior to the men's event. In past years, diminutive Sonya Thomas, a sweet young lady who looks like a stiff breeze could knock her over, has eaten 45 red hots to earn the coveted "pink belt" of glory. She has since relinquished her title to up-and-comer Miki Sudo, who holds first place status in other competitive eating events like tamales, buffalo wings and spare ribs.

But why.... why? .... am I fascinated by this event? I haven't eaten a meat hot dog in almost twenty years. When I did eat hot dogs, it wasn't more than two or three at one sitting... and certainly not under a time constraint. I think it's the way the contest is presented that I what I enjoy most. First of all, it is broadcast on sports network ESPN as though it is a real sporting event. It draws thousands of spectators who pack the corner of Surf and Stillwell Avenues in Brooklyn's Coney Island to cheer on their favorite eater. The faux pageantry is hosted by the charismatic George Shea, the co-founder of the IFOCE. George is a character, setting the stage for the tongue-in-cheek attitude that contest exhibits. Sporting a straw skimmer, George announces each contestant with a lengthy, often-exaggerated, mostly-nonsensical introduction worthy of a heavyweight boxer or a Greek god. Once the competition begins, he offers play-by-play that rivals Monday Night Football and sometimes sounds like the narrative of a Dr. Seuss book.

The competition itself is downright disgusting. Hand-held cameras provide close-up coverage of every bite, gulp, teeth gnash and swallow. Participants are permitted to dunk the hot dog buns into their choice of liquid (usually water or lemonade). This provides added splashes and sloshes that heightens the excitement. The visuals are so "in your face" that the camera lenses are often splattered with bits of hot dog buns, specks of meat and even a little sweat. Not only do you feel as though you have a front row seat, you actually get a "hot dog's-eye-view" of the action. It's frenzied and fun and — in a word — barbaric. The whole thing plays out like a modern take on the Christians being fed to the lions (with the Christians being hot dogs, in this case).

So every July 4th, while folks are enjoying a day off from work, a family get-together, a backyard barbeque, or perhaps a day at the beach, I can be found gazing at my television at high noon, watching a bunch of guys prove their self-worth by jamming dozens of hot dog into their gullets for a shot at a few minutes of fame and glory... all while trying not to choke to death.

What better way is there to celebrate America?

www.joshpincusiscrying.com