Sanhua Anti Adipose Tea

"PUZZILER" 2009

MOTIVATION: With
contempt of danger (which ran the sick in the ambulance that blocked for him to get in favor of the camera during the live TV), careless wandering through the rubble of dust (Which was deposited on his clothes and was promptly brushed by his personal stylist), walking on the ruins of houses falls (deaths and injuries still waiting to be saved in the search for a shot to scream), kindness with which he dealt with old people and children just saved from the rubble (with such big question: What were you thinking while he was under the rubble and waited? as he spent three hours while they pulled out of her collapsed house near his brother dead? but her husband died during the collapse of your home or is still living? how he feels now that was saved from the rubble? died before your father told you what was trying? .....

will be awarded to:

cojones TO PASS WITH THE JOURNALIST WHO HAVE THE CLUB 'ABRUZZO from 06/04/2009

MINZHIONE SPECIAL:

the director of TG1 for giving the numbers of viewers (who have followed his neurons while trotting in cosmic void) point by point as in a telenovela (welcome to the Third World, hic!)

GOODBYE TO 2010

Women How Often Do You Masterbate

which the chef CI "Kitchen" ...



The fact: the famous chef Ferran Adrià was accused by the food and wine journalist, contributor to many magazines Jorg Zipparich, use of chemical additives in his molecular cooking recipes in her book " NO QUIERO VOLVER AL RESTAURANTE " but this would be nothing were it not that it would be in agreement with the chemical for "essay" The behavior on the people who eat them and add a price if it is true as they say it takes months just to get into his restaurant to three digits and zeros for a tasting.
The scandal, if any, does not affect the shape of a single chef, but the whole movement that has revolutionized the world cuisine and the validity of which still is discussed within 20 years after its birth. Recall that the molecular cuisine (the term molecular gastronomy was officially at the conference in Erice 1990) theorizes an approach "scientific" to food, using techniques and processes that were never seen in the kitchen .. The "revolution" includes a wide use of gels, foams, additives and other chemicals.
It seems that everything is started from INICON Institute which is a project of the European Union among others, funded by the EU itself. It started in January 2003 and ended in December 2005. Dealt with the introduction of innovative technologies in the modern food for the modernization of the techniques cooking. And from TTZ Bremerhaven which is an institute that is responsible for coordinating European projects involving food and environmental sustainability.

Maybe not all allegations are true Zipprich But certainly there is for example the "holy alliance" between chefs and the chemical industry, blessed by INICON Project and coordinated by the TTZ, which serves to bring to our tables additives and industrial products with a smile. The smile of Ferran Adrià, of course. So
European funds bestowed by the handful, would serve only to make the companies attractive and familiar to our tables using additives and chemicals famous chefs such as Ferran Adrià, Heston Blumenthal (Remember the closing of the Fat Duck restaurant poisoning?) And others as the face of a gigantic marketing and public relations, perpetrated against us consumers. Involutive on the scale we're riding, I think this is one of the steps that not going to climb!