I’m writing this post in offline mode due to lack of WiFi, which means that by the time it goes live, I’ll already been in New York and likely have been for several hours. As I write this, however, it’s early morning in the Philadelphia airport and I’m waiting to board my last flight to Buffalo. Why Buffalo? Why not Buffalo? I haven’t been to the Buffalo airport before. Maybe it’s nice. I guess I’ll find out.
The Philadelphia airport is nice, although it’s pretty different compared to the other airports I’ve been in. I had to take a shuttle to get to my departure terminal. Riding in a shuttle isn’t a weird experience for me; riding in a shuttle that’s driving around airplanes on a runway is a little weird. I guess I haven’t been in enough airports to know how common this is.
I only have two complaints about Philadelphia’s airport. First, there is a criminal lack of coffee shops on offer here. I’m assuming this is because I’m at Terminal F, which seems to be under construction or renovation. Hopefully, they are constructing and/or renovating some coffee shops. Second is the WiFi, which doesn’t seem want to work, no matter how hard I try. Connecting isn’t the problem; it just won’t let me go anywhere. It’s very frustrating.
My watch and my smartphone both agreed that it was 7 AM, although my Zune, my laptop, and my internal biological clock agreed it was more like 4 AM. My body’s not the boss of me, however; my smartphone is. In my search for coffee, I ended up in some fancy new-fusion cocktail lounge bar thingy with a trendy name, modernist furnishings, and roughly four million flatscreen TVs. You know you’re in the future when you are surrounded by flat screens.
I wanted to mention this place, Re:Vive was the name, I think (told you it was trendy) because I ordered an omelet so I’d have something to go with my coffee. Nothing crazy, just your basic omelet with cheese, tomatoes, etc., overpriced as only airport fare can be. However, I want to mention this omelet because there was something magical about the sauce they used on this thing. I have no idea what this sauce is. It doesn’t correspond to any of the known sauces in my mental sauce database.
I’m forced to conclude that it is some sort of secret Philadelphia sauce that they’ve hidden from the rest of the world. The server looked nervous when she brought the plate. Maybe she could tell I was an outsider and not worthy of the sauce. Either way, it was amazing. It was so amazing that I’m certain there’s something malevolent about it. It’s probably some kind of blood sauce harvested fresh from the bodies of the stillborn, or somesuch. You just know sauce like this isn’t vegetarian.
So that’s my little story about Philadelphia and its sauce. I wish I could post this before I board my next flight, but the airport WiFi seems to hate me, as I mentioned. Maybe it knows I tasted The Forbidden Sauce
9 thoughts on “Travelogue: Philadelphian Sauce”
What did the sauce taste like? On eggs, my first guess is bearnaise.
Bearnaise sounds intense. It might have been that. SAUCE MADE FROM BEARS.
*cue metal solo*
Actually, hollandaise is what a I meant. What a rube.
It was sort of sweet, but cheesy. In a good way. Is that hollandaise?
Really? And now I can’t edit to fix the typo? I hate everything.
Hard to say without more detail. Was it yellow? Or mostly yellow? Lemony? Any asparagus? If so, probably hollandaise. Or possibly nacho cheese sauce.
There wasn’t any asparagus and it didn’t taste particularly lemony to me. It was sort of a reddish-yellowish color.
Definitely nacho cheese, then.
I’m not sure whether I’m disappointed that something so amazing was rather normal (seriously, bearnaise sounded like it would have been rocking) or frightened that my palate is so distorted that I can’t identify nacho cheese when I taste it. Clearly, vegetarians cannot be trusted when it comes to the taste of food.