When you go out to eat and you order a meal—
Do you order the same thing a lot?
Because it’ll have the good taste that you love
But now, what they serve you does not?
There’s something quite foreign put into the food,
That causes eye-bulge and mouth-sag:
A bad-tasting herb that is in everything:
Cilantro—tastes like a dishrag!
I think that most people now reading my “pome”
Are probably calling me names
And fervently wishing me tied to a stake
All ready to go up in flames.
So, enough with my ranting; an honest request—
I truly would like to know why
Cilantro’s in things that it shouldn’t be in;
I mean fruit salad? Ice cream? I cry.
Spice is intended to wake up the tongue
But not like a kick from a mule
Though sous chefs must always be one step ahead
They still should have some basic rules.
Such as:
Never mix spices that tend to explode
When serving a dinner for two
Unless one is with her mean mother-in-law
Then throw some Tabasco in, too!
But, WHY are chefs being experimental?
With spices mixed every which-way?
I guess because servings of food are so small
There’s not much to taste, anyway.
Cilantro, to me, is like black licorice—
A taste that I truly detest.
You never see Baked Trout with Licorice Sauce
Or Braised Lamb with Licorice Zest.
Did you know Coriander is Cilantro seed, ground?
Which, once tasted, I swallow in haste;
For after that bite, (shudder,) I think I might
Need some wine—lots—to drown out the taste.
(and on that note, I rest my case)
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