As I look around campus, I’m horrified at the bevy of the fat asses parading around as if they don’t even care that Spring Break is right around the corner. What’s worse is that the fatties are mostly men. Because I care so deeply about the state of the male Cornell student body, I have compiled a little how-to for pursuing what myself and countless other gays have termed “Manorexia.”

Let’s face it guys, no matter how much you weigh, there’s a little nervosa in all of us. It’s purely logical, boys: eating food leads to getting fat; ergo, not eating food leads to getting not fat.

I am exploring many of the recipes in Joel Robuchon’s 2008 book, The Complete Robuchon. What fascinates me the most is trying recipes for dishes that I normally only see in top restaurants like Robuchon’s L’atelier de Joel Robuchon. The first of such dishes I attempted was his rendition of pan fried foie gras slices, entitled foie gras en tranches, poêlé. The ingredients he recommends are as follows.

Seasoning blend (equal parts ground nutmeg, ginger, cinnamon, and cloves)

Fleur de sel (French sea salt) and Pepper (4 to 1 ratio)

Foie gras slices (about 2oz each)