Susan in FL

Usually I don't eat lunch. If we ate less for dinner, I probably would, but dinner is our main event. We usually cook breakfast on weekends, and never eat lunch on weekends. During the week, rarely do we eat breakfast, and at work sometime during the day, eat some fruit or a salad or some leftovers sometimes. I can't imagine eating three full meals a day.

Raw is my favorite, too, but if not that... Shuck them and when on the half shell and separated from the shell: remove oysters and set aside; make a cream sauce with some of the liquor, however you like; lightly steam some savoy cabbage and put some in the shell(s); put the oyster back in on top of the nest of savoy cabbage; put some of the cream sauce on that, and bake. Top with caviar after baking. I did a terrible job of explaining this.

Janet, this horny melon might fall into the category of aphrodisiac. Although it's not something really remarkable, it might be interesting teaching material. Here's the thread, in case you can get some ideas from it. I always think of oysters when I think of aphrodisiac foods, but then there is the cost factor because my all time favorite has caviar on it... an opened oyster in its shell, on a bed of savoy cabbage, covered with a cream sauce, baked, and topped with caviar. Would whitefish caviar be too expensive?

We've had Bancott Sauvignon Blanc one other time, but I'm sorry to say I don't know what year. This is too much fun... I don't know if you will have any idea what I'm talking about, but anyway, let me know if you get a bottle of 2003 and what you think. Now we're finishing our dinner with a glass of Port and some chocolate truffles. After all that white whine LOL ...this Warre's is tastying real fine.

Johnnybird and Suzilightning... haven't taken the opportunity to tell you how much I love this stuff... it's my current favorite addiction! Do you keep a supply in the fridge? What's the shelf life?

I love that... The perfect answer to "what is your favorite _____", which I ask all the time.

I didn't mean it as a negative thing... just rather odd, and I can't say I would like this with any food. It was just a crazy good match for tonight, with this food, at this time. Also noteworthy to us was the bottle shape... like halfway between the two styles of bottles. On the more serious side, it was quite melony, a little grapefruity, and zingy. Yes, you go guy, flex your mussels.

No, I am not joking.

Even as we speak, we are in the midst of an evening-long multi-course meal, of mostly white wine and food pairings. When I called my husband at work with the shopping list, I asked him to get a Brancott Sauvignon Blanc if he could find it, or other New Zealand Sauvignon Blanc, for the mussels in a ginger and lemongrass broth I was making. He came home with a 2003 (?!). This was pretty outrageous... We opened it, smelled it, and we looked at each other. We tasted it, and we looked at each other... This wine tastes like mussels! What's up with this?!

YESSS! That is great news, Lloyd! I'll drive wherever within FL, if a full selection of his offerings will be available. Thank you for being the bearer of such good news.

It's been a few years since I was there, but based on that and what I do know of the restaurants right in Rehoboth more recently, I would pick one of the great spots in Rehoboth for a special occasion, and save any of the Long Neck Road restaurants for more of an everyday dinner. But maybe it has gone more upscale since I moved!

Didn't see your post until now... The pizza turned out real fine, worthy of doing again to perfect a version. I used EVOO, potatoes, onions, S&P, and a tiny bit of fresh thyme and rosemary, and of course at the end of the baking, the Raclette. Smoked oysters, I would give that some thought. Green peppers, no way for our tastes, would over-power. Please do report back if you make one.

Good question, glad you asked and glad to have the replies!

This will probably sound weird to some, but cheap bubbly is an option. Sometimes I take that with me to BYOB pot-luck parties, where you never know what you'll get... It is kind of like beer -- refreshing and goes with almost anything. I like the idea of Tavel or a pitcher of Sangria, too.

How's that Dynamite Merlot, Marlene? I have seen it on the shelves here and wondered about it, but haven't had any yet.

Same here, Mottmott.Love your avatar, Arey. Did you photograph it?

I certainly didn't intend to belittle you or anyone, and I don't think anybody else did either. I thought those of you who don't like it would have a sense of humor, though. Sorry if that touched upon a sensitive area for you. indulgently EXPENSIVE! how much does your Raclette cost? I paid about the same as you did. I don't plan to use pounds of it on one pizza, so I don't consider this too extravagant. I'm thinking I will top it with sliced potatoes and onions, as well... and maybe some cornichons. I'll wait and see what urge hits me! Thanks for the idea!

Ahhh, a raclette pizza! We got a tabletop raclette cooker thing for Christmas and still have some raclette left. We also got a pizza stone which we haven't even used yet! Sounds like a possibility to me.

I don't think I'll answer that, not yet knowing what restaurant bbonz14 owns.

I'm not sure of the maker of the delicious Cabrales we have, but FYI, this is where I ordered it. Janet, do you like Brie? If so, maybe even try Saga Bleu, mentioned by a couple of us. It is really mild, tasting more of double creme than bleu.

I was pretty much left speechless to learn that there are people who don't like cheese. The only thing I can imagine is an allergy or intolerance. If not that, have you considered psychotherapy?

A great subject! We have currently been enjoying a Cabrales, which is, at this very time, my favorite blue cheese. Usually a good Gorgonzola is my favorite everyday blue cheese. I have posted some of the ways we have used the Cabrales on the ongoing dinner thread, but it is surely worth repeating that this recipe for Roasted Sweet Onions with Cabrales is heavenly. I follow the recipe exactly, except for using pine nuts instead of almonds. The Cabrales is delicious (maybe even at its best) on it's own. And, for what's available regularly in the supermarkets, I love a snack or appetizer of Saga Bleu spread on celery.

I am WAY curious, too. Inquiring minds want to know.

Beautiful, ViaChgo! I've been thinking it's time for a Ragu Bolognese, and I'm way overdue for making the pasta, so your post was an inspiration. I'll probably use that recipe, thanks. Tonight I'm making Pork Egg Foo Young.

A typical Monday lighten-up dinner, soy-glazed tilapia over sauteed snow peas and savoy cabbage, with Riesling.