Feb 2016
not drunk enough to listen to classical music,
i dwell in stinking bogs of cheese and pop,
gorgon zoella and tartan elbow patches
on my suede dinner jacket persona.
london, the great stink of 1858,
even the mayor of the city of london opposed
bazalgette's proposal for sewers,
saying he knew more about perfumery
than the parisian prostitutes,
said: '**** stinks for applause!'
well, we didn't get applause from the public,
but a mexican wave of some aztec king
playing the puppets of arousal:
monetaryzoomah the 2nd...
well there's that my sudden compromise:
i always loved organic chemistry,
i was really good at it,
but organic chemistry seemed futile in theory
with too much emphasis on tic-tac-toe
of those migrating diagrams,
trying to enforce the atomic visible
represented by C (carbon) attached to H (hydrogen)
with a tail of a carboxylic categorisation
O= (doubly bonded oxygen) and OH (the alcohol
bit), ****** futile... i just loved cooking
anaemic potions of clear like water,
sometimes scented, sometimes like sulphuric chick farts,
it was basically cooking, i didn't like physical
or inorganic chemistry, actually, university
almost felt like a museum, we weren't students
we were tourists, we were showed the basics,
the impracticalities of later application,
i was never asked to make a bottle of shampoo,
or a toothpaste, or a perfume, i was asked to
recreate theories and cul de sacs of application,
yet actual chemistry is your hoarding of chemical
products in the bathroom: starting with bleach...
never learned how to make bleach...
shame really... the workforce of chemists isn't
given a fair start, no mechanic implication:
ok ok, i'm not into having an existential crisis
in my early twenties, can you just make me robotic
so i can provide the instruments of dentistry
and hairdressing? no? well, here comes an existential
crisis aged 21...
but organic chemistry is still the bomb...
like that onion i smashed after it was dipped
in liquid nitrogen... felt like moses with the two
tablets thrown onto the ground... or a pirate's X...
here...
it will begin and end *here.
so every time i cook i think of an organic chemistry
experiment, although i've learned that cooking
is a more colourful chemistry, and poly-scented too,
today i made shanghai style braised pork belly
(CHONG SHAO ROU),
sugar, light and dark soya sauce, kashmiri chilli powder,
ginger-garlic paste (plenty of it), spring onions,
oil, balsamic vinegar (good if you don't have shaoxing
rice wine, same ****, different cover)...
cup or two of water... and then watching the water
evaporate and all the active ingredients starting to
cling to the pork belly slices, making it look
as if coated in glistening flour... nunchuks finger licking
smooth... yeah, i eat chinese cuisine using
nunchuks rather than chop sticks...
even comrade mao tse-tung would approve,
after al chong shao rou was his favourite dish.
in addition: **** remembering poems and scaring
children... remember recipes; job done.
i dwell in stinking bogs of cheese and pop,
gorgon zoella and tartan elbow patches
on my suede dinner jacket persona.
london, the great stink of 1858,
even the mayor of the city of london opposed
bazalgette's proposal for sewers,
saying he knew more about perfumery
than the parisian prostitutes,
said: '**** stinks for applause!'
well, we didn't get applause from the public,
but a mexican wave of some aztec king
playing the puppets of arousal:
monetaryzoomah the 2nd...
well there's that my sudden compromise:
i always loved organic chemistry,
i was really good at it,
but organic chemistry seemed futile in theory
with too much emphasis on tic-tac-toe
of those migrating diagrams,
trying to enforce the atomic visible
represented by C (carbon) attached to H (hydrogen)
with a tail of a carboxylic categorisation
O= (doubly bonded oxygen) and OH (the alcohol
bit), ****** futile... i just loved cooking
anaemic potions of clear like water,
sometimes scented, sometimes like sulphuric chick farts,
it was basically cooking, i didn't like physical
or inorganic chemistry, actually, university
almost felt like a museum, we weren't students
we were tourists, we were showed the basics,
the impracticalities of later application,
i was never asked to make a bottle of shampoo,
or a toothpaste, or a perfume, i was asked to
recreate theories and cul de sacs of application,
yet actual chemistry is your hoarding of chemical
products in the bathroom: starting with bleach...
never learned how to make bleach...
shame really... the workforce of chemists isn't
given a fair start, no mechanic implication:
ok ok, i'm not into having an existential crisis
in my early twenties, can you just make me robotic
so i can provide the instruments of dentistry
and hairdressing? no? well, here comes an existential
crisis aged 21...
but organic chemistry is still the bomb...
like that onion i smashed after it was dipped
in liquid nitrogen... felt like moses with the two
tablets thrown onto the ground... or a pirate's X...
here...
it will begin and end *here.
so every time i cook i think of an organic chemistry
experiment, although i've learned that cooking
is a more colourful chemistry, and poly-scented too,
today i made shanghai style braised pork belly
(CHONG SHAO ROU),
sugar, light and dark soya sauce, kashmiri chilli powder,
ginger-garlic paste (plenty of it), spring onions,
oil, balsamic vinegar (good if you don't have shaoxing
rice wine, same ****, different cover)...
cup or two of water... and then watching the water
evaporate and all the active ingredients starting to
cling to the pork belly slices, making it look
as if coated in glistening flour... nunchuks finger licking
smooth... yeah, i eat chinese cuisine using
nunchuks rather than chop sticks...
even comrade mao tse-tung would approve,
after al chong shao rou was his favourite dish.
in addition: **** remembering poems and scaring
children... remember recipes; job done.
