Fry, Fry Again

If a grill you approach or you roast or you bake Or you boil or you poach, you have made a mistake. If you steam or flambe or you stew or saute, I suggest when you're cooking you chose the wrong way. If desiring a meal with its taste maximized, Then one method's ideal: It is best if it's fried. Fry in oil or choose fat or use butter or lard. All when hot become grease for your recipe card. First with cracker or bread crumbs the pieces you coat. Then in fryer you plunge them and watch as they float. See them crackle and spit till a rich, golden brown. Then remove them and drain and voraciously down. Whether dinner or lunch, it gives flavor its punch. On a crispy piece munch while you savor its crunch. With delectable, succulent meat that's inside, Either treat your own palate or serve it with pride. The aroma will linger and please or repel, But with dishes delicious as chef you'll excel. If you'd epicure be or would chase away blues, Then from menus an item that's fried you should choose. It will shorten your lifespan, nutritionists say. But if true, it's a price I've decided to pay. More than length, it is quality living I prize; So I'm makin' some bacon with fritters and fries.