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.