Slow cooking is the wisest way:
Avoid inclusion of exotics
till you know their flavor fits.
 
Ingredients from Eastern lands,
are never easy to digest,
but then I must confess
they often add more quality
than  coarser native brands;
 
and  brown components
smuggled across the Rio Grande  
combine quite slowly, if at all;
But still, they prove most palatable
at harvest in the fall.
 
So watch the pot and carefully note
how white meat blends right in
while other things do not —
Perhaps the pot’s not yet quite hot,
or  too much fat is gathered at the top.
 
Oh well,
perhaps, as other chefs have done,  
we’ll run it through a sieve,
to clarify the broth
and make it seem less primitive..

(2001)

free satiric

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Ella Salamat
almost 8 years

Excellent. Living in Az I can appreciate this a great deal, we have a lot of bigots here..

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