Serious Eats - seriouseats.com

btw, if prepared properly it will stand on the plat straight up

aside from obvious, and the uber-varietal unendings, of caprese, fresh water mozz is a great this straight, but try different marinades from a red or white wine vin, to pesto to a herb oil. i personally love cold smoking it. but that is an experienced hand.and even better way is just tryin various applications, hot cold, and room temp and seeing which one you like the most. think of even a wine and cheese party.

Worst: 75% of those on food network. Paula, Rachel, Sandra, all the ones like these SUCK

decent ones, worth a name mention, Emeril(only cause he has amazing training and people skills), Tyler Florence, and a few others.

Best Chef gets split: Mario Batali, Alton Brown, Anthony Bourdain, Morimoto, and even Flay, if you read his bio, your opinion on him may change. all the others i could go on for hours about, but it boils down to knowledge of there field and how easily application comes with it.

There is no way this will happen.

1) As a Chef i know of too many people who love the meats.

2) This is where everyone gets confused too. We say meats and we automatically think BEEF, but meat means PROTEIN, that is fish and all seafoods, chicken, weal, lamb, goat, multiple forms of wild game.

3) If this were to ever happen we would see it coming a lot more advanced because of certain vitamins and enzymes we can only get from meats, red meat in particular, and though there are some supplements out there to help there is nothing that is a full complex yet.

So if this were to happen, it would not be widespread vegetarianism, it would become what a lot of other countries already are, and that is you eat what is near you. Me being in Florida gets a lot of beef and seafoods. I think that means i would have it made.

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.