you can undercook pork - a little bit of pink
is rather - favourable -
you can undercook beef - a little bit...
let's go full bleu: which has a name... pittsburg
blue...
but please don't slaughter the cow,
send it to the butchers for the cuts...
and then shame it by cooking it well done...
thrice the cow thus dies...
aside from... fish...
well...
i was never a fan of chicken *******...
because whenever someone cooked them:
i.e. my mother - they tended to be... dry...
chicken drum-sticks and the almost grey area
of muscle flesh close to the bone -
these days? the former schnitzel fan has
become a chicken roulade fan...
because the stress for 165°F - and 5 minutes
worth of rest... for the cooked meat...

Ciara - another daughter of U Kʼux Kaj -
she can still be felt in the early night
when walking the streets...
some storms never reach essex -
and that's probably why i decided to grow
my beard long - to feel it combed
by the wind... this elongating chin to match
the moon's scythe -

point being... cooking chicken is unlike cooking
beef or pork... because...
well beef is born from blood -
in the body of another -
the mother - the pork is born from blood -
in the body of another - the mother...
you can undercook it... most certainly:
esp. the beef...
trouble with chicken: is the trouble
with undercooking fish...

to perfect the cooking of chicken meat...
is very much like cooking the perfect
soft-boiled egg...
you want the yoke to be runny...
and the white to be a: ścięte białko...
a coagulated white...
it's quiet amazing how chicken meat
behaves like the egg - the protein
in the atom -
how you have to mind cooking chicken:
for that juicy chicken breast roulade -
in the same way as minding a soft-boiled
egg...

i've never noticed this...
apparently that's the glaring obvious...
it always was!
beef you can undercook: cook it perfectly:
overcook it...
pork you can undercook: cook it perfectly:
overcook it...
chicken? you can only cook it perfectly
or overcook it...
undercooked chicken is a bit like...
finding a raw scallop nugget kiev-esque
in your chicken -

perhaps because: we can eat a poultry abortion:
the egg -
that i forgot or never minded to think:
the meat will behave like the egg -
the protein is borderline with seafood...
after all.. the birds are fish with wings...
that we managed to domesticate
a wolf and breed it with a dingo
and give it a bark...
how did we pluck the hawk from the sky
and gave it marching orders among
the strutting gehenna-game of the wehrmacht
with the geese...

i have no "beef" with the british and their past...
how many zulus became slaves?
hot topic...
if only a people were as fortunate -
not to be landlocked -
the last known invasion dates back to
1066 - nothing is spoken about the ottoman
empire or the mongol empire at the gates...
perhaps other people too...
could have their idle -
and been left to their own devices...
their high tea and all sort of *******...
but i'll still bemoan that...
this language does not have any orthography...
but it does have: n'dubz...
and a york-shyre from peckham and the rest...

- you simply can't undercook chicken...
you can either cook it to perfection...
or overcook... anything undercook is not going
to be eaten!
an undercooked chicken breast roulade?
that's scallop nugget in a kiev-esque chicken..
but why didn't i see it sooner...
how chicken meat would behave like
the egg when it was being cooked?
after all... what becomes of the yoke
when translated into the full-grown chicken?
the internal organs? the bones?
i'm pretty sure the egg-white translates into
the skeleton...
and the bones? it's not like the egg-shell
implodes...

in my hand i hold a chicken's egg:
a poultry abortion...
in my hand, also... a babushka doll...
this: little matron... бaбушкa...
because who would have thought that...
cooking the perfect chicken roulade...
would be akin to... 15 minutes extra...
when working from a soft-boiled egg...
oven-baked of course...
prior to the skin needs to be butter-fried...
and you can't enjoy
a chicken's neck... if it's not poached...
too many bones: not enough meat...
the neck of the chicken needs to poached...

again: one feels inclined to stress the importance
of curating the meat: curing it is one "thing"...
but it's almost an art...
as long as you respect the meat...
i find that most vegeterians or vegans
become thus...
because they have not learned to respect
the meat they're about to eat...

beef you can undercook... the sooner you do so...
the less chance that you'll butcher a second time
with a well-done: eating sand...
wishing it was poppy-seeds itching at the gums
between your teeth...

to respect the meat is to also bite off the heads
of the bones... for the over-cooked marrow...
i once held 30 or so poultry hearts in a cusp of hands...
hands prior to romeo & juliet's amen and kiss...
before i imagined what 30 hearts would otherwise
look like: if i was given the remaining body parts...

or 30 poultry stomachs readied for the broth...
with groats...
i too would become a vegeterian...
if the only chicken ******* i ate in my life
were: usually over-cooked...
dry... simulating imitation cheese
and chalk... the sort of meat: overcooked...
whereby your teeth start to experience
protein glue... and it's hard to pull the jaw
from the skull apart...

i have mentioned pittsburg blue, haven't i?
you can undercook beef and pork...
but you can't undercook chicken...
now unless you want to encounter
a pocket of a raw scallop sensation...
a chicken has to be treated as well as an egg...

most of the time you need to undercook
beef and pork...
but chicken requires...
oh glory be to the poached egg on toast...
the scrambled eggs undisturbed fried on
some pork dewlap...
when you can tell the difference between
the yoke and the whites...

such a versitile creature - this domesticated
hawk... this chicken marshal...
this would be cannibal... i've seen how one
becomes butchered with an axe -
one chicken, one axe - on stump of wood...
the rolling eyes of the decapitated...
the other chickens didn't mind...
they'd run up to the altar with the running
blood of rivers making letter markings
on the woody crumble...
and drink the blood... peck at left-over
flesh from the decapitation...

"gender expressions"... and... what's that?
leftover grammar from french...
translated from inanimate objects:
as being either endowed with a phallus
or a floral pattern -
but in english almost all objects of worded
interaction are gender-neutral!

native tongue "endowement"...
słońce - sun - is feminine...
księżyc - moon - is masculine -
krzesło - chair - i'm siding with masculine...
stół - table - that's clearly "gender neutral" /
alias: hermaphrodite... alias for the *******...
son / daughter of Aphrodite...
kamień - stone - masculine...
góra - mountain - feminine...

and so the heavens opened and became:
short on breath and soul...
the groundwork of earth...
the earth itself... started to nibble
on the delicacy of feet - the wind whispered...
and the echo: and the footsteps...
and the dutch clank convened and called it:
marriage!

how grammar transcended casual english
usage... how it bypassed orthography...
how it never attained orthography...
oh yes... the russian have it...
but... who would have expected it...

n'est ce pas?

what was once the gestalt primer...
that became a rorschach test...
i say: it's either a ink-blotch of a pelvis or a moth...
but with regards to the selfie:
i always require two mirrors...
i still remember the days when someone
would take a photograph of you being:
oblivious...
as if god: the narrator...
convened and descended upon the scene
and imposed directions of keen: montage...

the basis of gender neutrality of nouns...
it can't be extended to encompass verbs...
an oak: dąb - is male...
but a pine - sosna - is female...
all fruit bearing trees are female connotations...

whatever sheryl crow's debut album was...
wasn't alanaise morissette's jagged little pill -
however the conundrum spins with no
favor for the electric currents passing via
Ariel... give me the wind god...
the daughters and barons of: the lesser involved!

because i'm a far cry the alpha...
kindred of the omega... and all that alphabet
of meaning behind letters...
"self-imposed"... less a ******* and more...
feeble guide of watching others get
pleasured by the mantis
and the black widows of tomorrow...

a cactus would grow in my palm should
i witness germany re-united:
at least that's how the proverb stood its ground...
before common or passed on "wisdom"
learned to gravitate toward...
soap bubbles pop... charcoals smoke...
ms amber becomes a river
when there was no river expected...

the tides are hardly shy: they're buying time...
this one last commodity of the rotten mind
of the gambler...
puny prophet - of fate -
alongside the weathermen of a forgotten
afternoon: come birthday prior to noon...
and the fungus umbrellas chat
among themselves in a premature autumn
cascade...

fungus or just... lungs... devoid of a body?

my god: the kids are going after the grammar
that has already absolved them...
knitting mosquitos and lambasting
gherkins' worth of would-be:
pickled cucumbers...

that herring tartar... with dill and juices...
that baltic sushi never to arrive
at the cusp of the Caspian sea...
Molotov shots;
the Russians will always bring glasses
and ***** with them...
because... they somehow can...

- and that's because...
sheryl crow's debut album wasn't
alanaise morissette's...
but never makes the cards of a...
poker-match-up to better not earn
money if all that money is a gambler's
Eden...

- there are better ways to get away with
cooking an egg...
there's this entire myth of...
no poultry sushi...
mein gott! how the meat agrees with
abortions...
you can undercook beef,
you can undercook pork...
but when there are poultry standards...
they're just as risk-aversive as when...
a soft-boiled egg is required...
same with meat...

this direct translation of the atomised meat
in an egg white...
how it needs to coagulate to pristine juice
and all that perfect *******...
and... ****** via the runny yoke...
because i believe there's a puritanical
aspect of all life in general...
when hard-ons are sold
within the quarantine confines
of a viagara episode of: ***** into a hard-on...

chuckles and whittle charlie chaser says:
no man was ever ***** into a hard-on...
no?!
when charlie met chuckles and chuckie
and charles...
it must be a russian "thing"...
they have them... and hide them better...
there's nothing to hide in english...
just bad grammar and trans-grammar....

i.e. чa-чa-чa
            believe me... they managed to fold...
hide the caron in that alice through the looking-glass
of greek mu: μ - or (h)atches open!
how about hiding...  (letovers: č              č
the caron, in russian?          č č             č č         č)
or the H and the Z in english and polish
respective - whole - attached to the S?

epsilon lying back... the toil
of Sysiphus is a bore: шit...
****... and... шarp...
and... mateuш...
    
maybe people... or so we at least,
have inkling to hope to be receptive of...

щ: twice the hiding caron...
it's not that the russians don't use diacritical
markers - they just hide them differently...
the self-exposed vowels...
last of the reminders...
because there's the carpenter's obligation
to chisel a Y into an I...
or at least a J...

to add this currency of momentum is...
to... leave without a memory spare...
whipped along the trail via
a maine ****'s finicky worship of
air that will never translate itself
as being: breathed...

and yes: i drink... i drink to relax
my lexicon from the everyday strict: rules
and obligation of formal mr and mrs
and what doesn't fit into
a metaphor tuxedo...

over-cook pasta: we'll never talk again...
over-cook beef or pork: ditto...

it's an art to treat cooking poultry meat
with a quasi seafood status of scallops...
to curate a soft-boiled egg -
not quiet the abortion portioned
within the confines of a lost shell when
thrown into the dead-bath of
a lobster's litany when the neither alive
nor dead is cooked...

some bloos is necessary when it comes
to either beef or pork...
but you can't just have undercooked
poultry...
the grounded clipped wing marshall:
the decency of cooking poultry has
to be equated with cooking
a soft-boiled egg...

otherwise the common saying:
one apple a day... keeps the doctor away...
well...
one poem a day... keeps the psychiatrist away...
no? who are the circus freaks
the pseudos and the quasis of what...
has to be compensated by mr. rather dr.
surgeons and... the better half of whatever
becomes the butchering degree:
a degree in: what's not to be eaten...
but what has to be left intact
and reused?

less the homosexual yet still la la land...
not quiet cuck...
but still... every time i visited...
and never managed to peer at
the sort of first-person doom shooter experience
that otherwise third party sources would
allow me when...
the best fallatio is done in third-person...
talk about having someone to sit
on your face like...
never the literal metaphor translation
of ****** acts...
face-grubber from alien and...
performing oral *** on a woman...
no... none of it is true!
******* and winding archaic clocks...

some would even call it electricity should
it come from a burning candle!

Captain Chicken would be afraid of his own shadow
He was just that hallow
It all started with Captain Chicken travelling the seven seas
He would be scare even with the breeze
But he was a Sailor at the time
But Captain Chicken could be a little sublime
It was a violet storm, and the waves were pouring into the ship
The ship began to do up and down dips and the sides in tip
The crew began to panic
Of course Captain Chicken was simply frantic
Oh the Mighty Seas that raw
A chicken Captain in watching the Sea Waves he saw
The so called Captain Chicken could very well had been a tuna dish below
Yet, the crew managed to pull through the ordeal
But was Captain Chicken for real?
However, but what I didn’t tell you was Captain Chicken didn’t know how to swim
How fitting for a ship that sails on water
But what would happen if the ship should certainly sink?
This is where Captain Chicken would have to think
But the closest water to Captain Chicken would be a *** of Boiling Water
But not necessarily in that order
You might be thinking, it sounds more like a plot
But this is reality having a not
Captain Chicken ranking from Sailor to Captain
That means maneuvering the ship through unforgotten waves and obstacles
But it’s water not being Captain Chicken’s refuge
He’s lucky he has two legs to stand on
But again with another question of how long?
But what really comes to mind is at least Captain Chicken’s legs didn’t become a drumstick
No courage would be what would stick
Captain Chicken with a ship name I would call “Chicken of the Sea”
That describes Captain Chicken in every way
In fact, the name Captain Chicken is what will stay
But it all started on this day
No one will ever forget Captain Chicken
But the end result is, no matter what, Captain Chicken will be controlled by the waves and the waves message, “Captain Chicken, you will have to behave”
We control the sea waves.

.i left an excess of a B somewhere in here... within the confines of a word giblet... i probably thought: bigger... bouncier... gibblet looked better... and so very far removed from goblet... i'm not going to look for it.

i haven't done much today -
and i don't suppose i will finish this day of
with some grand poo'em...
but one can almost be proud
to have perfected a chicken breast roulade...
the rest of the chicken missing
the butterfly? well... bound to a very
decent soup... clear and not atypical
western cream-soup...
but the roulade! the roulade!
no... you don't beat the butterfly *******
like you might turn to: "sadistically"
for a schnitzel...
you do beat the meat,
but you more or less... press down the mallet
onto the meat, until you reach
the right equilibrium of pressure and
there's that squish-sound / feel of the *******
expanding...

if it was a whole roast chicken:
of course i'd stuff the space between
the skin and the ******* with some thyme
infused butter... to capture the richness...
but this is a roulade...
the stuffing? goats cheese... toasted almonds...
fesh dates... thyme...
i might have just over-balanced
the equation with the dates...
but as i explained to the fussy-eater:
what are you implying that we do not
serve poultry with a sweet attache?
cranberry sauce and turkey?
and as i've learned...

it's best buying potatoes from a turkish
outlet by the 25kg bulk...
from a warehouse where the buyers
walk with bundles of money and do not
use debit card "finger" prints...
the free passing of money is still retained
in some tiers of society...
but the idea, regarding the potatoes is
to poach them from a bath of cold water...
once they start boiling leave them for
five minutes, then turn the heat off
and wait for the bubbling water to stop...
drain them... then leave them on
the already turned-off stove to get rid
of any excess water...
drizzle some chilly infused olive oil
onto the baking tray, place each potato individually...
then drizzle some olive oil onto them...
shove them in the oven when the roulade
is finished...
my first most pristine roulade...
of course you have to pan-fry it to get some
colour... the filling is kept intact given that:
goats' cheese is no mozarella...

it doesn't melt and subsequently ooze out...
and the whole lot should be be done within
the hour... the roulade can be pressured
to go for 25 minutes...
depending on the colour of the tatties...
i still had to take it out and "glitter" it with
a 1:1 ratio of honey and lemon juice...
the remains of this juice i designated on al dente
cooked greens... there was no need
for a dressing...
left-over red cabbage coleslaw...
that helps... sweet chilli sauce with some mayo
and crem fraiche...
it even looks the prettier picture:
leftover but it still works...
***** of a ******* butterfly *******!
of course it was going to spit oil back at me,
i was frying the skin... the fat from the skin
was melting the skin was getting crisp
and mingling with the olive oil fat...
also... it's a myth that the temp. should
read: 165°F... that's really just a circa...
mine read 156°F... and given the time i let
it rest...

oh right... this is not a food blog...
perhaps the moon is just too beautiful tonight
to have to attach words to it?
perhaps my love is better left alone and unused
and it doesn't demand sleeper idealism
for it to be celebrated?
it's cooking food... it's not a hip-replacement
surgery...
when cooking was married to chemistry:
i sometimes miss the laboratory
and the cooking up of esters...
my new found calling is in cooking...
and something i... wouldn't exactly want to earn
money for...

and what is surgery if not elevated butcher's ******>antics? oh no, it's needed...
but the meat is supposed to be raw
from beginning to end...
and if i was only given the chance to recycle
a recipe for a stake tartar...
or sushi... well... it wouldn't be much...
esp. when i come into my own
and cook an indian **** of spices...
but then again... the indians butcher their meat
in their curries...
i've come to some serious realisation...
the indians butcher the meat with their curry sauce...
it comes down to baking the meat...
in order for the meat to still retain its
original juices...
i quiet enjoy that little detail of cook...
in that: i don't remember the last time i was
in a restaurant...

i can't imagine eating while having to talk...
conversation over food is no better
than sitting in field of grazing cows
and their leech clouds of flies all bothersome...
with regards to the quality of the meat....
there is always some excess of meat from
the butterfly ******* before you start moulding
them into a shape that will satisfy it being
rolled...
it's a supreme joy working with a whole
chicken... i sometimes wish i was also the man
who could see the whole procedure of:
and be involved in the slaughterhouse...

oh god... the brute village beheading is
rather uncompromising... one chicken is caught
and beheaded on a stump of wood...
the head still moves with its last remaining
short-circuit tongue extending out of the beak
and the eyes roll... and then all the other chickens
congregate and perform a Kuru ritual of pecking
the blood... sipping it...
that's how killing a chicken in a village
looks like... i can't imagine an industrial scale
precision... but i would't mind...

every time i hear of veganism: the ethical argument
i start conjuring up an antithesis of
cannibalism... which is not exactly edgy given
my catholic background (i haven't been
confirmed, personal choice):
this is my body, this is my blood...
i hear a vegan talk i make a fetish of
imagining cannibalism...
believe me... these limbs look akward...
to begin with... where can you find a *******
drumstick of poultry on it?!
nowhere!

only a few days shy off today i made a most
delightful broth of chicken hearts...
i can't explain how the sight of washing...
oh... around 30 pultry hearts feels like...
given that they're hearts and not the entire chicken...
but as ever... the internal organs are a delight...
pork or poultry liver...
poultry hearts...
poultry stomachs...
cow intestines...

come to think of it... you never really cook meat...
you... curate it... it become a fine art specialist...
for those who turn to veganism or the vegetarian
"alternative": perhaps they never curated meat,
perhaps they simply butchered it?
the chicken roulade of butterfly poultry *******
always came out dry-*****?

after all, wasn't ol' Adoolph the one to say:
'hello mr. carrot, hellooo jew no. 1269230 of
auschwitz'... that's the puberty of my distrust
for vegans... they were never able to
cook meat properly... they probably ate
a decent piece of it served in a restaurant...
but when it came to cooking it themselves...
they would have probably butchered
a pasta and never reached the quality: al dente...
either...
and i'm worried that they can't cook
vegetables al dente either...
so it's back to the gulag of roots overcooked
and turned into mush...

oh i believe that meat is butchered...
but it's from the actual butchery...
it's from a lack of respect in how it's finally
"cooked"... well... curated...
are vegans the sort of people that never
ate a stake tartar... or found the most
arisotractic flavours in the giblet?
oh my god... if you can eat a drumstick
of chicken clean to the bone...
and, like me... sometimes bite off
the budding pulp of the bone for the marrow
gnash?
perhaps that's why i own cats...
delicate courtesans of the table...
a dog would go hungry at this table...
sharpnel of bones and some lurking marrow
in the "shins"... and that's about it...

you can never truly be a vegan...
not unless you repudiate the fact you've only
tasted muscle tissue...
what about the giblets and the cartilege?

every time i would perform oral ***
on a woman i could only conjure up one distate...
this is not a steak done rare...
this is not an oyster...
this is not a steak tartar...
there are "things" pulverising this meat...
there's an unexpected pocket of heat
in this... "thing"...
this is a sensation that lends itself
to the pastry section of my diet...
a warm apple pie... a custard drizzle
over some chocolate sponge...
oh qui qui... the marvels of a bilingual mouth...

if the meat is of good quality....
as the chicken roulade i made today...
and there were leftover snippets...
which i fed to the cats...
and the meat was eaten... in totality...
i was eating good chicken...
cats regarding meat are like...
those ancient jobs equivalent to...
Halotus...
god! give me a chance to own a cat!
i'll name him: Halotus!
he'll be my meat taster...
he'll tell me if i'm eating bad meat...
i'm not a Claudius but...
this cat could very well be the next Halotus!
dogs eat leftovers...

beside this one instance of catching
a female mosquito by the leg
and feeding it to a cat...
the most pleasure i ever received was
when i was preparing a rainbow trout
for grilling...
the head couldn't be used since:
i wasn't planning to cook a base fish stock...
so i plucked those pearly eyes from the head...
and my... what a delight they were...
not me... the cat...
i'm guessing that's the equivalent
of me gulping down an oyster...

female maine **** fascination with dairy
products...
any cream will do... even cheap-oh cheese...
dairylee spreadable...
but all manner of cream whipped...
i've heard of cats being fond of red wine...
i once owned one that was fond
of... olive brine...

again: what's with this need for people to cook
your food? what sort of decency of conversation
can one have when presented with food?
i don't like restaurants simply because:
well i can't exactly cook roadkill...
and shooting at birds is not my kind of thing...
so if i can't catch it and **** it...
i can at least: cook it...
i distrust what i eat that i haven't prepared
myself... notably the hygiene dilemma...

it really is on my head whether i'll catch
salmonella when i sometimes drink a coffee
with a guilty pleasure of mine:
whisked egg-yoke and sugar... on top of the coffee...
that's my problem...
but eating is never a synonym with conversation...
and it's never necessary to loiter and wait
for someone to shove pretenses above
the food in the first instance of: the waiting staff...

i blame the rise in veganism surrounding
the people who never allowed themselves to appreciate
the animal: in total...
there's no fun just sticking to ingesting muscle
protein... first you have to cook it properly...
this chicken roulade didn't have to reach
the internal temp. of 165°F - that's a circa proposition...
at 156°F and allowed to rest is just as good...
because it's an art-form to cook meat...
then again: what's cooking and what's about
to be curated?

the people who turn to veganism are also the people
who never bothered with gibblets...
the liver, the heart, the stomach,
in some cases the intestines...
hence my critique of Islams critique of ol' porky Bella...
this most unique animal...
which you can eat in total...
tenga deep fried pigs ears...
again: the cartilege...
ethics my *** if all you know about a pig is a bore
chop or a **** or... you never get into
the knitty-gritty details of the interior of
an animal... lamb is a stinking meat...
it's hell-rot when the male is slaughtered...

oh right! right! how could i forget the star
pinnacle... poached giblet supreme...
the neck... if you know how to eat a drumstick
down to the bone...
poached poultry neck...
the teeth and tongue wandering around
the crevices of this elongated spine...
i can imagine monkey's extended coccyx
tastes as tender... but only among
the macaques...
otherwise: when what's about to be eaten...
can be elevated to a status of ****** fetishes...
gimps in leather...
when rummaging among so many
boyscouts & aenemic vegans...

i'm yet to taste this, one specific, delicacy...
flaki (flački) is not new to me...
i need to marry a girl from ******* Masovia...
somewhere in the vicinity of Płock...
for i can eat some černina...
duck blood and clear broth soup...
as long as most of the animal is used...
the dogs can have the rest
and so can the vegan ethics society...

but of course this is no an anathema...
or some curated vendetta...
all the roots in the vicinity...
even the fungus... can vegans eat fungus?
are you sure?
what about those "thinking" magic mushrooms
that... if you looked into 1960s:
quick-n-easy philosophy courses...
the fungus is the botanical hitchhiker
that strapped itself to the humanoid brain
and... broadened our horizons and what not...
can you eat the godhead 'shroom?
it might just very well be...
that i'm picking a half-brain half-mushroom
entity in some alcohol to allow myself
to ease a tongue out from
its standard formality of the mollusk...
and waggle waggle waggle brute...

but yes... one is most certainly butchering
a piece of meat when one cooks
a broth... or a curry... unless its a gibblet
of sorts...
to "curate" muscular meat in a broth of a curry...
poaching it to death and worse than death:
dry...
it's about allowing the meat to retain its
natural juices...
how else to enjoy a poultry butterfly breast
roulade - with the natural juices still intact?

- i stopped paying attention to these *******
moralists...
if you have ever figured your way around
cutting off the butterfly of ******* for a roulade...
and you know what it feels like
when you stuff the space between
the meat and the skin of them
with some butter and fresh thyme...
and you're still not circumcised...
well... that's what skin feels like...

how else to reiterate? Ava Lauren is probably
the best example of a brothel beauty...
mandible beauty... something that contorts
and appeals to a perspective of cubism...
wretched beauty of the squashed square
into a pseudo-rhombus contort...
at least doing it from time to time leaves me
without a single buoyancy of thought regarding:
am i having enough, am i not having enough:
and if i'm not having enough -
what are the chances of me contracting some
s.t.d.?

bad beef...
again... juxtaposing a reiteration...
there's something worse than visit a brothel...
there's the... visiting a resturant..
i can't stop thinking about alien,
unwashed hands, preparing my food...
it's already one kick-in-the-***** not having
hunted the food... but to be left ******-over
twice by not having cooked it?!

at least if you know what flesh feels like
between the two crucibles of
death's kiss and man's tongue tease...
you will know when...
you will at least know when...
death comes with its kiss...
and its breath... the meat will turn all
yucky... as if a mollusk decided to prance
upon it in an imitation zigzag...

hence? i have no respect for islam because
islam has no respect for Miss Porky Bella!
seeing how most of the lamb -
except for the kidney in a steak pie
is not wasted...
the pig could feed two african villages...
if done properly...
while a lamb would only serve a pittance
for a poor man of yemen harem...

again: the pig is the enemy...
while not making crab meat a haram is not?
vulture meat... scavenger meat...
that's a: o.k. but the sophisticated nature
of the pig: sophisticated in that:
almost all of it can be eaten...
that so much of it can be you would probably
burp out an oink...
done properly...
the giblets in tow...
pity that such a desert god would never
appreciate the pig becoming a dog on
its truffle hog days...

beside all the arguments...
imagine how the "one true god" goes down
on a platter of those ignorant Beijing folk...
Warsaw testing! Warsaw testing!

pristine my *** when all they ever do
is eat the muscles and never appreciate the detials...
no wonder they become aenemic vegans!
at least butchering a vegetable is less of a concern...
you can almost get away with butchering a root...
it is... oh most certainly it is a shame...
when you can't cook meat properly...

but at least i never feel ever as bad going to a brothel
seeing the sort of people who venture into
restaurants...
i don't like being cooked for, i don't like being
"waited" for...
i don't like this modern orthodoxy affair
of a restaurant... i wish these people
learned something about how meat is: never cooked...
and how... it's always most certainly most necessarily:
curated...

pedantic? perhaps... you should have seen
me in that athenian strip-club with two-clingy *******
either side of me... starwberries in their *****
and we are all fine and giggling...
stealing kisses from prostitutes is: truffle hog
"learning" parabolla...

a date and a "promise" of *** is always
a limp **** affair...
i always want to know whether what i'll be eating
still entertain the existence of salt...
or whether i'll have to find alternatives
of: extracting the juices and finding the right
bites...
because love is long over-due and i'm not going
to butcher it further with whimsical hopes...
my love is a dead love is no ideal...
my love is donning a ball and chain of memory:
i have left the better parts of myself
in the wrong sort of people...
they're hardly coming back...
the people or the pieces of me...

but at least i can attest that:
oral *** and the cool crisp gulp of an oyster
passing the Charon of my tongue...
oysters are only fascinating to eat...
because you always want to concentrate
on the fact that: you're eating something that's still
alive... not even a steak tartar or a sushi slice
gives you that hope and thrill...
unless... you're hoping for some tapeworm
embryo being lodged in the flesh...
which how man can almost arrive
at the conception of foetus and womanhood...
i can't be impregnated: exclusively...
i can't be... pregnant: exclusively...
but i can allow a parasitical tapeworm
to become my new-born-*******-out-abortion...

inclusively... how else?!
i'm also tired of being left immoral by the act
of *******...
not unless you know what not being circumcised
feels like... and what chicken skin feels like...
the people at the restaurants...
a palette disgruntled by minor changes of heat...
and... there's always a very precise detail
when it comes to the temp. of a piece of meat
being cooked... and when it's allowed to epilogue
when resting to ****** with all its juices
left intact...

over-sexed society, are we?
at least doing the one-eyed-bandit's favor
doesn't allow me to ferment...
to pickle such repressive thinking...
itself pitched against: in itself...
and these this Radeztsky March forward...
over-sexed also can imply:
not exactly culinarily-savvy...
these are always twins walking side by side...
and they are always siamese problems...
over-sexed implies...
not cuninarily-savvy...
the better part of this critique is already wide open...
why all these cooking channels,
all these cooking programs?
and all this ****?

can't **** can't cook? broomstick! and to sabbath
with you!
i can't no better comparison...
over-sexed and also: terrible at *******...
******* is terrible to begin with...
you can't exactly quip yourself with
having done some lessons in tango or salsa...
the chances are that the *** turns out to
be a laughable take on tango and
you're going to step on a day-dreaming
dancing partner...
it's exactly what's it's supposed to be:
a gamble at best...
but when you throw in bad cooking?
recipe for disaster... bad dates that begin
in a restaurant and arrive at a black-out
bedroom with cockoon *** under
the bedsheets with you gasping for air!

'god let me out! let me out!'