I think it was just the way he was saying it, the tone of voice, it made it sound accusatory. But you're probably right.

Did it seem to anyone else like John was blaming the team's loss on Emeril's heritage/background or am I just reading too much into his comments?

I didn't expect Kuniko to go out so early but it seems like she might be one to get distracted easily which seems odd.

Yes, here in Middle Tennessee, I remember my Grandmother making the dough for the dumplings and she told me it was the same as how she made biscuits except that she used...either more or less flour...I can't remember which. I'm sure someone will tell me. Anyway, she would roll them out though, not thin, not like a noodle, and cut them into wide, though not especially long, strips and drop them in. That way seems common around here still.

I believe that the chicken & dumplings are different in different parts of the South though I don't know that for sure. I've eaten the dish in parts of Georgia and Alabama and it was different than what I grew up with. Still delicious though!

Adding my +++.... ! Thanks, Linda!

Mainly metal things such as cookie sheets, muffin pans, pie pans, etc. Oh, and a rather large ladle that doesn't seem to fit anywhere else.

If we can get this show in Middle Tennessee, I haven't found it yet, but I think the timing of this type of show is perfect! There are so many people who need to learn the basics of cooking these days. I'll go look for a video that I can watch online.

Yes, I'm looking forward to it. I'm a fan of hers. Every recipe of hers that I've made has turned out great!

Chicken & Dumplings. I guess it really isn't truly my unicorn because it turns out acceptable, good even, but it doesn't come out the way that I want it which is like my Grandmother's. Her dumplings were perfection and the whole thing was very stew-y with shredded chicken all the way through it. It was almost...creamy...I guess is the word I'm looking for. I try every winter though.

It is meat-heavy. Very hearty dishes. A lot of the vegetables involve meat for seasoning purposes (as is typical here in the South) or some sort of stock (like chicken stock). There are a few things though. Maybe you could check it out at the library? It's very entertaining though and it's very approachable.

I pre-ordered and received this month, Fire in My Belly by Kevin Gillespie. Kevin is really the only chef on Top Chef that I've said, " I must visit his restaurant and try his food." I can't really explain that but his cooking just really "spoke" to me. Anyway, I pre-ordered the book, it arrived in October, and while I haven't tried any of the recipes yet (busy month), I've loved reading it. He's very witty and the food looks delicious.

That was fantastic! Thank you for sharing that! I am sorry that PRSMDave doesn't seem to be around anymore because that was a great post on his part!

I've never heard it called "sock" sausage either but the sausage in muslin bags is quite common around here in Middle Tennessee and my Dad has always called it "sack" sausage. Are you on twitter? Tyler Brown's restaurant, the Capitol Grille, is on Twitter and is responsive to tweets.

I was probably around 5 or 6. Now, to understand this story, you'll need to know that when I was that age I loved everything cowboy (not the Dallas Cowboys, just cowboys). I had a little cowgirl outfit, holster, toy guns, boots, hat....yeah, I was cute. So one morning at the breakfast table, I said to my parents that I wanted a cup of coffee like theirs. They drank their coffee black. My Dad said, OK and went to the kitchen. A few minutes later he came back with a cup of coffee for me. It was beige, not black in color like theirs. I said, "How come my coffee doesn't look like yours"? My quick-thinking Dad said, "Oh, well, that's how the cowboys drink their coffee and I figured that's how you would want yours." I said, "Of course"! It was probably more milk than coffee with a little sugar. From then on in our family, milky coffee was always called Cowboy Coffee. I started drinking coffee regularly as a senior in high school and started drinking it black my freshman year in college.

What a lovely obituary. Thank you for posting this. She was such an inspiration. I love her cookbooks.

I agree completely!

I read this story about Christine today and found it very interesting http://insidetv.ew.com/2012/06/21/mas... I think she's pretty inspiring.

Indeed!

I live in Middle Tennessee not too far away from Nashville and I could walk to a grocery store but it wouldn't be easy because there are no sidewalks in my neighborhood or along the very busy street that leads to the grocery store. There's not even really a shoulder, the sides of the street just sort of drops off into a ditch. But everyone drives here. Things are spread out and if you see someone walking to the store, it seems out of place and odd.

And those cupcake shows.

I love Samoas and Tagalongs the best but this year I'm trying Savannah Smiles. It's the new cookie, I guess. I did buy this one from a girl (Mom) here at the office and she does that because people ASK her to bring in the order form but I also end up buying from the scouts themselves outside the grocery store as well. They are good here about the girls actually doing the selling rather than the parents. I didn't realize there was such a difference in prices across the country. $3.50/box here in Middle Tennessee.

Is the show on Create the same show that aired on PBS? John Besh's New Orleans. I can't get Create TV and there seem to be so many things I'd love to see on it. I am a John Besh fan and I found his show to be fine though I do think he seems a bit uncomfortable in the format. I don't find him clumsy though. He said on Facebook that he starts filming the second season of John Besh's New Orleans in April.

I agree. I was so happy that this wasn't a group challenge and that there were no Texas-related themes involved!

The elves have me wrapped around their little fingers because when Heather called out how much time was left I yelled (to my laptop!), "Shut up, Heather"!

I thought it was funny that Ed Lee tweeted something like "OK, OK, maybe I need some sensitivity training" last night during the show.

Mine doesn't either.

Thanks for the reply! That's how I did it last time so I guess I did it right! Looking forward to cooking along!

My copy was delivered today! I don't know what I was expecting but wow this is quite a cookbook! I've only participated in 2 COTM threads so does anyone have advice on this? Do you just pick out recipes that appeal to you and fit them in with your meals or to you plan out the whole month? I know everyone must have different approaches to this but I'm just curious.

Many thanks, cstout! I'll give the lean bread recipe a try! Thanks also for the input on the other items!

I've actually been thinking about this kind of thing lately. I am working on my resolutions right now and some of them are kitchen/food related.

1. Start cooking out of my cookbooks. I noticed this was on someone else's list. All too often I cook one or two things and then put it on a shelf. When I need a recipe, I turn to the internet. Why do I do that?

2. Start cooking more in the evenings. I love to cook. I do. But I get home around 6:30 and it's just me. It is so easy to make a quick sandwich or pour a bowl of cereal and be done with supper but I don't want to do that anymore. I feel like I need to eat better.

3. Learn to make bread. Actual bread. With yeast!

4. Clean out and re-organize my pantry and baker's rack. Way too cluttered and I can't keep track of what I do have. I also need to learn how to stock a pantry, something I've never done properly.

I received some See's candy, homemade pepper jelly, homemade sausage, and some country ham. I'm doing my best to talk my Dad out of the ham hock. My cookbook gifts to me should be here tomorrow!