.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!'

I don’t toss or turn in bed,
or even snore at all
I don’t wake you when I rise
but still, I don’t cook dinner

I tell you that I love you
once I see your eyes are open
I let you shower first,
but still, I don’t cook dinner

I clean the hairs in the sink,
put down the toilet seat,
place ***** clothes in the laundry
but still, I don’t cook dinner

I double-check the kids
make sure they’re all prepared
then hug them all goodbye
but still, I don’t cook dinner

I make your *** of coffee,
leave your keys where you can see,
let you leave the driveway first,
but still, I don’t cook dinner

I have your picture on my wall
that makes me smile every time
You love that diamond wedding ring
but still, I don’t cook dinner

I call you at your job
just to see how you’re doing
and let you know when I’ll be home
but still, I don’t cook dinner

I pick up our kids from school,
give all their friends rides home,
collect all the groceries,
but still, I don’t cook dinner

I tidy up our house
while their homework’s being done
Feed the fish, cat, dog, bird, snake, and tarantula,
but still, I don’t cook dinner

I let go of all my friends
that I talk to on AIM or MSN
Excited to hear you come in!
But still, I don’t cook dinner

I have the children wash their hands
as I set up the table
Also, I turn off the television,
but still, I don’t cook dinner

Everyone sits down to eat,
expecting a delightful treat
Suddenly you look at me and say,
“Hey, where’s the dinner?!”

THE PROLOGUE.

THE Cook of London, while the Reeve thus spake,
For joy he laugh'd and clapp'd him on the back:
"Aha!" quoth he, "for Christes passion,
This Miller had a sharp conclusion,
Upon this argument of herbergage.                              lodging
Well saide Solomon in his language,
Bring thou not every man into thine house,
For harbouring by night is perilous.
Well ought a man avised for to be        a man should take good heed
Whom that he brought into his privity.
I pray to God to give me sorrow and care
If ever, since I highte* Hodge of Ware,                      was called
Heard I a miller better *set a-work;                           handled
He had a jape of malice in the derk.                             trick
But God forbid that we should stinte here,                        stop
And therefore if ye will vouchsafe to hear
A tale of me, that am a poore man,
I will you tell as well as e'er I can
A little jape that fell in our city."

Our Host answer'd and said; "I grant it thee.
Roger, tell on; and look that it be good,
For many a pasty hast thou letten blood,
And many a Jack of Dover hast thou sold,
That had been twice hot and twice cold.
Of many a pilgrim hast thou Christe's curse,
For of thy parsley yet fare they the worse.
That they have eaten in thy stubble goose:
For in thy shop doth many a fly go loose.
Now tell on, gentle Roger, by thy name,
But yet I pray thee be not *wroth for game;     angry with my jesting
A man may say full sooth in game and play."
"Thou sayst full sooth," quoth Roger, "by my fay;
But sooth play quad play, as the Fleming saith,
And therefore, Harry Bailly, by thy faith,
Be thou not wroth, else we departe* here,                  part company
Though that my tale be of an hostelere.                      innkeeper
But natheless, I will not tell it yet,
But ere we part, y-wis thou shalt be quit."               assuredly
And therewithal he laugh'd and made cheer,
And told his tale, as ye shall after hear.

Notes to the Prologue to the Cook's Tale

1. Jack of Dover:  an article of cookery. (Transcriber's note:
suggested by some commentators to be a kind of pie, and by
others to be a fish)

2. Sooth play quad play: true jest is no jest.

3. It may be remembered that each pilgrim was bound to tell
two stories; one on the way to Canterbury, the other returning.

4. Made cheer: French, "fit bonne mine;" put on a pleasant
countenance.


THE TALE.

A prentice whilom dwelt in our city,
And of a craft of victuallers was he:
Galliard he was, as goldfinch in the shaw*,            lively *grove
Brown as a berry, a proper short fellaw:
With lockes black, combed full fetisly.                       daintily
And dance he could so well and jollily,
That he was called Perkin Revellour.
He was as full of love and paramour,
As is the honeycomb of honey sweet;
Well was the wenche that with him might meet.
At every bridal would he sing and hop;
He better lov'd the tavern than the shop.
For when there any riding was in Cheap,
Out of the shoppe thither would he leap,
And, till that he had all the sight y-seen,
And danced well, he would not come again;
And gather'd him a meinie of his sort,              company of fellows
To hop and sing, and make such disport:
And there they *sette steven for to meet             made appointment
To playen at the dice in such a street.
For in the towne was there no prentice
That fairer coulde cast a pair of dice
Than Perkin could; and thereto he was free    he spent money liberally
Of his dispence, in place of privity.       where he would not be seen
That found his master well in his chaffare,                merchandise
For oftentime he found his box full bare.
For, soothely, a prentice revellour,
That haunteth dice, riot, and paramour,
His master shall it in his shop abie,                       *suffer for
All have he no part of the minstrelsy.                        although
For theft and riot they be convertible,
All can they play on *gitern or ribible.             guitar or rebeck
Revel and truth, as in a low degree,
They be full wroth* all day, as men may see.                at variance

This jolly prentice with his master bode,
Till he was nigh out of his prenticehood,
All were he snubbed both early and late,                       rebuked
And sometimes led with revel to Newgate.
But at the last his master him bethought,
Upon a day when he his paper sought,
Of a proverb, that saith this same word;
Better is rotten apple out of hoard,
Than that it should rot all the remenant:
So fares it by a riotous servant;
It is well lesse harm to let him pace,                        pass, go
Than he shend all the servants in the place.                   corrupt
Therefore his master gave him a quittance,
And bade him go, with sorrow and mischance.
And thus this jolly prentice had his leve:                      desire
Now let him riot all the night, or leave.                      refrain
And, for there is no thief without a louke,
That helpeth him to wasten and to souk                           spend
Of that he bribe can, or borrow may,                             steal
Anon he sent his bed and his array
Unto a compere of his owen sort,                               comrade
That loved dice, and riot, and disport;
And had a wife, that held *for countenance            for appearances
A shop, and swived* for her sustenance.             *prostituted herself
       .       .       .       .       .       .       .

Notes to the Cook's Tale

1. Cheapside, where jousts were sometimes held, and which
was the great scene of city revels and processions.

2. His paper: his certificate of completion of his apprenticeship.

3. Louke:  The precise meaning of the word is unknown, but it
is doubtless included in the cant term "pal".

4. The Cook's Tale is unfinished in all the manuscripts; but in
some, of minor authority, the Cook is made to break off his
tale, because "it is so foul," and to tell the story of Gamelyn, on
which Shakespeare's "As You Like It" is founded. The story is
not Chaucer's, and is different in metre, and inferior in
composition to the Tales. It is supposed that Chaucer expunged
the Cook's Tale for the same reason that made him on his death-
bed lament that he had written so much "ribaldry."