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Old 02-23-2009, 08:55 AM   #1
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
Food Poem

I used to write rhyming metered poetry and thought some of you might
enjoy reading this one.


I take my pints quite bitter if you please.
and pass that salt and butter with those peas,
the Sherry should be Fino, dry,
the bread a crusty gutsy rye,
with sharpest well aged crumbly Cheddar Cheese.

I fancy Garlic Mushrooms when sauteed,
Potatoes baked or fried or gratineed,
Tomato should be red and ripe,
A single malt's my Scotch's type,
with fine rich beans I'll have my coffee made.

Please never-ever overcook the fish,
baked eggplant makes a tasty spicy dish,
and anything is sure to please
if it's authentic Cantoneese
and how bout you, what dish is just delish?

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Old 02-23-2009, 10:17 AM   #2
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Location: Kenya and Switzerland
Posts: 861
^ Lovely poem.. I love reading and writing poetry, I wonder if I can come up with one food poem. I have never tried.
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Old 02-23-2009, 12:12 PM   #3
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Quote:
Originally Posted by Jikoni View Post
^ I love reading and writing poetry, I wonder if I can come up with one food poem. I have never tried.
Hi Jikoni

Jump in and give a it a try - I think a rhyming metered recipe could be a start
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Old 06-14-2010, 02:59 PM   #4
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Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Sonnet: To Scrapple
Robo 410 (aka J. S. E. T.)
Oh mid Atlantic states ye are quite blessed
And settled by a most ingenious race;
Waste not, want not, it is the daily test
To which all tasks in life are set in place.
Oh chops and loins and ribs we know your ‘lure,
Ye hams and hocks and strips of bacon lean,
And fresh, or smoked, or salt or honey cure,
There is no part of pig a plate’s not seen.
And yet about the head, that meat but strings,
What’s to be done with that, oh peckish man?
Yea, muck ‘em in a vat with sundry things
And fry it in a stout black iron pan!
Gray loaf of meal and pork and spice and fat,
No jellied tinned pink meat can e’er top that!
Colora, 1998
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