Wow, here we are at the end of November already.  This past month has really breezed by for me.  And my list of honey-do’s has gotten longer and longer.  I’ve never been a very good personal time manager, but I am starting to grasp the concept of “multi-tasking.”  I don’t like multi-tasking very much.  My pleasure in life comes from doing less, not more.

Speaking of life’s pleasures, make-believe chefs everywhere were shocked Tuesday when the Food Network announced that they were cancelling their prime-time show Emeril Live effective Dec. 11.

The Food Network people haven’t said why they decided to kick it down a notch, but after a 10-year run it’s not surprising that any show would be starting to slip in its popularity.  However, they emphatically point out that Emeril remains under contract to the network and they will continue to produce his other show, The Essence of Emeril, as well as “specials and other development opportunities in the future.”

I never could get much out of Emeril’s shows, myself.  When you watch a tv cooking show you don’t really write down every recipe or try many of the entree’s, but over time you grasp the cooking technique of the chef.  And if it’s a culinary style that you like, then you learn how to adopt his technique to any dish.

But for me, Emeril’s technique never came out on the show.  His program was always filled with so much flash-and-dash, along with a heavy emphasis on stage presence, that I still can’t tell you today just what makes his style unique.

I still think the reigning champion when it comes to firehouse favorites is the late Justin Wilson, the genuine Cajun who filled the airwaves at PBS for years.  He would always “garr-own-tee” that you would love his dish.  But that’s because no matter what he was fixing, whether it be beef, fish or even cheese, he would always begin by heating some oil and throwing in a handfull of chopped onions and green peppers.

Now I’m getting hungry.  Let’s get the equipment checked out.  I’ll go start the coffee.

BAM !!

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