Serious Eats - seriouseats.com

I miss "Microwave Master" with Donovan Jon Fandre, "Capril's Kitchen" with Caprile Pence, "Cooking Monday Through Friday" with Michelle Urvater and "Sunshine Cuisine" with Jean-Pierre Brehier.

As far as the worst, I would rather watch the chef on "The Muppet Show" than Alton Brown. David Rosengarten was so much more professional and didn't rely on forced humor.

I am a vegetarian myself. I do expect that modern society will eventually become fully vegetarian (by which I mean banning of the slaughterhouse at least for the main cattle animals). I think this will happen for several reasons:

1) I think that the better our understanding of the neuroscience of animal brains and animal psychology the more untenable it will be to aportion a very low moral value to other animals. Recent experiments raise serious questions as to our treatment of animals and the old orthodoxy that animals lack higher levels of awareness.

2) Most meat eating is inefficient use of agricultural resources, energy and land. Furthermore biofuels made from cellulose will eventually come to compete with land currently only suited to raising cattle.

3) Economically the main value of meat is as a luxury foodstuff. Pretty much every other slaughterhouse byproduct can now be replaced (gelatine with agar, leather with advanced materials e.g goretex). Scientific developments in food science are bound to come up with morally acceptable alternatives to animals meats. One possibility are 'vat grown' meats that are currently in development, others include new and better alternatives based on specially bred vegetables and funghi.

In short I am convinced that the moral arguments are overwhelmingly in favour of a vegetarian society, the meat industry is not a good use of resources and is only economic due to the luxury value of meat and finally slaughterhouse meats will soon be in competition with new and better meat alternatives probably including vat grown meat. In the past changing moral understandings, economic preasures and new breakthrough technologies have opened the doorway to huge societal shifts. This has happened before with democracy, slavery, women's suffrage, the civil rights movement and I think in the coming century we shall see this happen with the abolition of the slaughterhouse.

hungrychristel, I add some truffle oil to some pastas and to risotto, especially, mushroom risotto, it's fabulous there! Don't add too much at once though, the flavour might be overpowering to some, start with 0.5-1 tsp, stir in and keep adding until it tastes to your liking.

One more question, Pegasus - is there a resource for the stuffed boneless wing recipe? Like is it from a menu or in a cookbook?

I so wish Shirley Corriher had a show of her own. The lady is brilliant and absolutely ebuliant. She is just so cute on Alton Brown and if you have Cookwise or Bakewise, you know how much you could actually "learn " about the cooking process and food science in half an hour with her.

Wow talk about only garnering information from single sources!

Here's some very bad ones for your consideration.

Then Hippy gourmet:
http://www.hippygourmet.com/

Beyond annoying yet the stuff he makes probably isn't terrible. I'm sure his brownies are winners though;-))

Wendy Brodie and her *Art of food*:
http://www.wendybrodie.com/

Quite possibly the single worst voice for broadcast ever and her lush of a husband and thier disgusting little dog! The hieght of worthless snobbishness. I actually like it because it's so bad.

Rick Bayless, a very weird guy but everything he makes I think looks really tasty:
http://www.rickbayless.com/tv/season5/

Oh and don't forget how truly terrible Maryann Esposito andf her *Ciao Italia* is! "Today we will make Pasta e Fungi* roughly translated as noodles and mushrooms.

And then L. Bastianich must we watch that zaftig wench stuff her face with yet another stew and tell us how great it is while her whole family proceed to bore us?

*Everyday food* is also beyond annoying. Could we possibly find a more white bread group of condesending SSRI junkies?

How about the chunky vegitarian (Christina cooks) lady that tells us how horrible we eat yet every subsequent season looks worse herself then the season before?

And then all the lowcarb/lowfat cooking shows out there. Trust me compared to PBS the food channel looks very good at times.

It's really simple there are far more nad shows out there in TV land then there are good ones.

America's test kitchen is probabaly the most educational yet the formula is pretty simple. Make simple recipies complex, and complex ones simple.

Thanks, Pegasus - they sound suitably freakin' freaky! It sounds like a large quantity of stuffing for 12-18 wings. Do you just really pack it in there and use it all or could there be stuffing left over? I'm not sure if I'm getting the whole process right in my head, but when I'm actually looking at a chicken wing pehaps it all will become crystal clear.

SavtaShayne---are you keeping your antique allspice just for the tin---ha! Yes, you hold the record:)

Oh man I hope not!!! I couldn't live without pork.

Dried dill. Not because I hate it- quite to the contrary, I absolutely love dill - but a trick I learned from my grandmother is that dill is much better frozen than dried. So at the end of every summer I get big bunches of dill from the market, wash it, dry thoroughly, chop, dump in a container and freeze.

I read somewhere that dill in tiny amounts in a dish can act as a natural flavour enhancer similar to MSG. Not a clue if its true or not, but an interesting idea.

Still can't bring myself to throw out the jar of dried dill I acquired somewhere.

I mourn the loss of James "The Urban Peasant" Barber. His show taught me so much about the joy of cooking, and was both an inspiration and a revelation. "It's your dinner!"

ChefJMac, Alton explicitly says, again and again, that he is not a chef. That doesn't mean that anyone respects what he does any less, certainly not me, but what he does is not the job description of a chef. As terrific as he is, he just has a different job. Bill Nye isn't a physics professor, although he holds two honorary doctorates and has done a huge amount for science education. There's nothing wrong with what he's done, but it isn't in the job description of a physics professor.

Fine Living now has several of the old cooking shows from the pre-formula Food Network days. Ming Tsai, Molto Mario, and Follow that Food still show there. I miss Jaques Torres' chocolate show.