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neth jones Dec 2021
abused aromas
fuse the dwelling
throats slacken and tighten
good cooking can make a home
a rooted clut of tallow

home
         sweaty home
ignite another cigarette
scrape a fingernail on the sofa
a white grippy trail
scrunch your toes in the deep greasy carpet
and salivate on the wender of smoke
from the cooking of the roast
Dave Robertson Dec 2021
Today’s slow cooked ragu
has a lot of familiar ingredients
but spun a little different

The devil in the pork grease
gave me such a wink
I lost my place in the recipe

Liberal with salt, chili flakes,
zest and anything,
this quixotic cook’s hand
throws much freer than weekdays

I only lack the fat slack
of pappardelle for this,
as they were out at the supermarket

Penne will have to do
Thomas W Case Dec 2021
She wanted the
pans handed to
her a certain way.

I gave them to
her the wrong way,
and in her superior
voice, she said,
"I'm tired of telling you,
handles lined up,
pans facing down.
I will give them
back to you if it's
not the right way!"

I made $5.15 an hour,
my pants and shirt
were dripping wet.
I bit my tongue.

I knew she was no
chef.
Cooking is an
art, but she was too
bunched up to
understand that.
I could have outcooked
her, no matter how she
handed me the pans.
https://www.youtube.com/channel/UC7n3PXaA5szQKvZ8VlkcxTA

Check my youtube channel out.
Dave Robertson Oct 2021
Saturday afternoon with borrowed sun
that we’ll miss another day

I commit to develop my cooking
by using stock
which seems to be the unspoken gap
between stuff that tastes OK
and stuff that tastes ace

they should really tell us that
Eli Sep 2021
Cooking is
The mastery of intuition
It is knowing, smelling, tasting perfection
Before the simmering soup completes its wearisome journey
It’s love
Happy Mabon
ChinHooi Ng Jul 2021
Purity of water
blended in
rusticity of soybeans too
so that's why tofu
ordinary yet noble
no comparison
no stooping down
always keeps a good attitude
soft delicate and smooth
the taste is praiseworthy
add a little scallion
it gets more stylish
more elegant
that's what people call standards
of life
tofu plus shallots
clean and righteous.
Thomas Mackie May 2021
Carved from marble,
                                                   marvelous and draped in my covers,
                                        floating above my head in a puff of smoke or
                                                                ­                 as a cartoonish memory

I stay in bed today,
peeking through the blinds.
Surrounded by no one but my
soft and artificial menagerie,
I'm bubbling at the lip.

There are sacks of rice sitting
right above my hips and they're
heavy. Who will help me hold them?
Pressing a thumb to the surface and wincing;
I can feel the grains shifting under my skin.

Today I cooked the rice.
                                                           ­                                             
                   ­                                                                 ­               , I swear.
Heat built up in the *** til steam was lifting off my skin^
Hard crunchy bits to tenderize,
softening under the lid.

When I felt that click,
I broke out my wooden spoon
and ate a big plate.
The warm fluffy substance blessed my full cheeks and belly.
For the first time,
I felt like I wasn't hungry.

Maybe tomorrow when I bathe
I'll grow 3 or 4 times my size.
Water-logged
I will fill up the tub,
ceramic squeezing my fleshy form into a
rectangular shape.

Stick a spoon in
and eat me piece by piece.
a metaphor for using meditation to overcome physical and emotional but mostly physical pain
Can I serve you a delicious poem
in the plate of paper?
I will tell you.
This is a secret.
I can be your best chef.
Indonesia, 2nd March 2021
Arif Aditya Abyan Nugroho
Thomas W Case Feb 2021
I used to make this exotic Indian dish.
It combined so many spices—like cardamom,
coriander, and a hard
pulpy substance called tamarind that I
soaked in hot water and used only the juice.
It was a giant Middle Eastern stew.
It was half science and half art.
It was math at its best,
generally, I despise math.
It smelled so foreign and exotic,
it contrasted with the wife and 2.3
kids placed neatly around the dinning room
table, waiting on
the finishing touches,
sprigs of fresh
cilantro tossed atop each bowl.
An Indian bread called naan was dipped
in the stew—it was wonderful, amazing.
The wine—smiles—laughter,
I can still smell it and taste it.
And now,
on lonely winter nights,
my take-out tandoori chicken
smells like a T.V dinner.
Man Feb 2021
how do you get a boilover?
you can turn up the heat
add more water
or increase the pressure

of course, you're using a melting ***
so there might be some difference
in how much you'd need of each, respectively

no past recipe can really offer preparation
the water's not the same
the temperatures' change
and pressure varies wildly
from kitchen to kitchen
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