BLANCAFORT Né le
3 Octobre 1965
Illustrateur bacchusien, jouisseur, sybarite des troquets et dilettante charnel.
Grisons-nous des grisants si grisés qui suivent : Vialatte, Pierre Marcelle, Jean-Marie Pelt, Jean-Claure Carrière, Josette Rey-Debove, Rebecca Manzoni, Jérôme Garcin, Desproges, Tonton Georges, Annette Gerlach, la Voix d'Arte, Jacques Tati, Oberlé, Michel Tournier, Harrison, Reeves, la bande à Bonnaud, les Papous, Ribes, Rosenda Monteros, Drusilla, Björk, Elise Dabrowski, Germaine Greer, Liv Lindeland, Diana Krall, Hitchcock, Carmet, Les Frères Jacques, John Paizs, Margo Winchester, Russ Meyer, Claire "Karambolage", Dubout, Battling le ténébreux, Léo Ferré, la boulangère de Montreuil, la bibliothécaire de L'Isle d'Abeau, la coiffeuse de Samatan, la pute de Callelongue, la farçeuse de poularde de l'auberge "Les Copains d'Abord" et Margaret Tatcher !
Hello les blogos ! I'm Shocking the blogose !
Tatatata tatatatatata tatatata tatatatataaaaaa ! My name is Bond, James Bond !
Sir Roger Moore, le comédien le plus inexpressif après Richard Berry, ouvre la campagne annuelle contre le foie gras, à Londres, sous l'égide de l'association PETA. Une bien belle association qui
milite pour le droit des animaux et le végétarisme à l'échelle mondiale.
Ploum Ploum !
Cette association, à but non-gustatif, a décidé d'ouvrir, sur son site, un concours mondial pour la création d'un foie gras purement végétarien. 10 000 dollars à la clé !
Blogos, blogose, il est temps de s'y mettre !
Voici le communiqué, in english of course !
A vos fourneaux !
" PETA is offering a $10,000 prize to the chef who is best at creating a purely vegetarian foie gras that is as close as possible in taste, texture, and form to real foie gras. The
winning recipe must be featured on a fine-dining menu.
A judging panel chosen by PETA will assess the prepared recipes based on palatability as well as similarity in taste and texture to real foie gras. Submissions will receive scores on a scale of 0 to 10 (0 denoting an unpalatable item that tastes nothing like foie gras and 10 denoting a delicious item that is indistinguishable from foie gras).
All techniques are acceptable for creating the dish. It can come from a page of Larousse Gastronomique or from a page in the molecular gastronomy playbook of Grant Achatz and Wylie Dufresne. Anything goes as long as it's 100 percent vegetarian.
And don't forget to take credit for your delicious dish! Think "Waldorf Salad," and name the recipe after yourself or your restaurant.
The grand prize of $10,000 will be awarded to one winner at an internationally publicized event, and two
runners-up with the second- and third-highest scores will each receive $1,000 in kitchen equipment."
C'est la luuuuuuuuuuuuuuuuuuutte...
