What is it with top chefs? <br />They seem obsessed with presentation <br />A' squiggle' and a 'dot' here and there <br />Using double cream like embrocation <br /> <br />They put a small dollop of sauce on the plate <br />And gaze down as if they just drew it <br />Then they get a gnarly big spoon <br />And smear the thing right through it <br /> <br />The end result is horrendous <br />Enough to turn one to sobriety <br />Like something someone has stepped in <br />Of the dog and pavement variety <br /> <br />Custard is their worst malfunction <br />They smear a tiny bit on the plate <br />What I want is a steaming great bowlful <br />Or a separate jug- full would be just great <br /> <br />Custard was born to immerse things in <br />It's merits I genuinely expound <br />Give me a minimum three inch depth of the stuff <br />Chefs- don't tiptoe around! <br /> <br />Forget drawing fancy pictures with your dish <br />Give custard-lovers what they crave <br />Slosh on a gallon of runny custard <br />Go on, chefs - be brave!<br /><br />Paul Gerard Reed<br /><br />http://www.poemhunter.com/poem/custard/
