Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
