Susan in FL

Congratulations on your doctorate!! We love Easton, and have wondered about The Inn. Thanks for the great write-up.

Way cool! Are you going to be on TV?

I don't know... Generally speaking, I think that we should yield to the person who starts a thread, in planning how it evolves. I'm wondering how Behemoth is feeling about all this: Has this topic lost some of the spirit with which you first started it? It just seems like some, even though unintentionally, have jumped in as if to take over. I'm interested in what Behemoth thinks.

It's been a while, but we used to love to go to the wineries in the area, and have lunch either from the little bits of food they sold, or packing our own. If we weren't up for packing our own at home before our travels, there were places nearby to buy sandwiches and other picnic fare. This idea may be way outdated.... if so, my apologies.

I just read this thread for the first time, and I'm so glad I found it. Jason, great shots. I have long admired your photos. I like them all * wherever you are posting, especially on the Dinner thread, but I always wish they were smaller. Each photo, on my computer screen... I just can't take it all in. That makes it hard for me to fully appreciate them. * LOL, with one exception... That Extreme Black Beans Closeup looked pretty nasty, sort of like it was on it's way down the gastrointestinal track. (I am kidding with you. Please don't take offense! ) 'Course about the large size, I'm just speaking from the point of view of a regular ol' eG member/ amateur photographer. Most of what is being discussed here is going way over my head. However, I'm learning, and I intend to follow the topic now that I discovered it. Yes, this is the case for me. Helenas, I absolutely adore your greens photograph. If I could buy a print to hang in my kitchen, I would. Can I?

Behemoth, thank you for the link. I hadn't seen that thread, and later I'm going to take the time to read through it carefully. Your beautiful photo really caught my attention.

Eden is doing well at it's location at 23 Baltimore Ave. (Phone: 302 227 3330, website: www.edenrestaurant.com ). The owners were among the prime movers behind this spring's Food and Wine festival. Starters range from 8 to 12 $, with such items as "grilled housemade kobe sausage, white bean ragout, garlic essence, tomato concasse" at the high end, and "new zealand greenlip mussels, leeks, artichokes, capers, white wine-tomato broth" at the low. (Lack of capitalization is theirs.) Engrees fange from $25 (Eden's own "MAC n' CHEESE": Artisanal goat cheese, parmesan, rosemary, grilled chicken, baby spinach, roasted peppers, egg tagliatelle) to $32 (puttanesca SEAFOOD PASTA, shrimp, scallops, mussels, prawns, in a spicy rich white wine tomato kalamata olive caper sauce). I'm not a scallops fan, but "pan seared day boat SCALLOPS, sultry coconut curry cream sauce, coconut-jasmine rice, fresh mango, avocado, aged balsamic reduction, $30" could change my opinion. I think I can pass on the $55 special they had listed on the board, even if it is Kobe beef tenderloin. Dinner nightly from 6 pm, open year-round, reservations recommended. I'm glad to hear that. I appreciate your review. I would have probably not been able to resist that Kobe beef tenderloin special...

Thank you so much! I enjoyed that. I identified and agreed! ...that could have been me. One of my favorite smells in the world has always been Rehoboth Beach, the combination of the salty air with the aroma of the foods.I share his favorites and his disappointments, and experienced some of those in our recent trip back to Delaware. Sadly, Grotto Pizza has declined. I still eat some whenever in Delaware, but now it's for reasons of nostalgia only. As a teenager, my friends and I would drive to Rehoboth every Sunday night for Grotto Pizza, because back in those days, the weekend tourists would exit every Sunday afternoon and we would be able to find a parking spot. Very nice description of Blue Moon... Of course I broke out in laughter, visualizing this, when reading about Taste. How funny.Well written... thanks again.

I would say buy the ingredients and make one. I LOVE Cuban sandwiches here in Florida... I know so well what you're talking about. I can go buy them, but I have put together my version based on a few of my favorites in bars/grills and restaurants here at the beach.

Infanticide. Actually, I don't know, but it reminded me of clams on many restaurant menus, usually called Little Necks, which are entirely too small. You have to put about six or eight in your mouth at once for a decent little taste. I realize that is not what you're talking about, but just thought I would mention that and watch this thread to see what this might be.

They sure do! Beautiful plate of food.

Tonight: Grilled pork tenderloin with mango glaze Mango salsa Grilled carrots and squash Boiled new potatoes Pinot Noir Monday night: Crabcakes Sweet corn flans with tomato-corn relish Stacked Tomato Salad with Tapenade and Basil Dressing Chardonnay

Thank you much!

It surely looks like indirect heat is the way to grill if using a mop. Good points to consider in this thread, including the "chapped lips theory" ... thanks. We do love grilled ribs, as Mark922 describes, and the chefdg chicken sounds yummy, too. They are on my mental list of menus.

Welcome to eG and to this discussion, Leleux and My Confusing Horoscope! Leleus, I like your idea about using the shrimp shells to make stock for the gumbo. And I like the idea of eggs, either hard-boiled or poached, or a side dish of deviled eggs. Sounds good! I agree about Publix, and trust what I buy from them to be what they say. Unfortunately we do not have Fresh Market or Harris Teeter nearby... I love those stores.

I'm looking forward to MM's etouffee recipe, too, Dana. Do you have a favorite crawfish or shrimp etouffee recipe? I'm not ready to make Brooksie's Seafood Gumbo yet. I'm waiting for some time after the 4th of July, to have company for that dinner. But I am seriously considering the duck gumbo soon, since we have the stock on hand, and I want to do some practicing on etouffee after I pick a recipe. This thread is a great help, and inspiration.

That is good to know. Will do! Thanks. I'm half Italian, my father's parents from Abruzzi. What is this red punch? I want to find out what I'm missing! Edited to say thanks, Craig, for the wine suggestion and link. Good!

Glad you brought this up, Skyflyer... good advice to be had. Now I'm hungry for this "real thing" version. Craig, what wine would you suggest?

No, I'm doing well if I get to vacuum once a week. Actually that is not the subject of this post. This article got me wondering if many of you mop when you're grilling, instead of basting with a sauce, or if you tend to grill a lot of things "as is," perhaps after marinating or just using olive oil and S&P. My husband is the main grill person, and usually he prefers not to apply a mop or a sauce as he grills, saying it causes flare-ups. I wanted to do a grill recipe for beef brisket recently, but it called for brushing on a mop throughout, and he thought it would burn. I'm thinking maybe the mops, being thinner, wouldn't fire up as easily. Any thoughts? P.S. I ended up cooking the brisket, my first one, stove top... a recipe for "Jewish Style." It would have been hard to beat.

That is impressive, Binkyboots. I'm not sure how I'd do with dietary restrictions, but I'm sure I wouldn't do as well as you do. I hope you keep us posted on your continual search for nutritious and interesting meals. Thanks for the laugh about the potential rusting of your staples.

Hi, wife of Chromedome and Chromedome. My husband and I do well sharing our domain/kitchen with each other. He is the only person I can successfully cook with. He can even talk to me or with me while I'm cooking, except for the most crucial moments. It's guests that I don't want trying to include me in the conversation. When Russ is talking and doesn't realize that I'm at a point where I have to focus all my concentration on the cooking, he will know it soon, because I will zone out. And he will understand. Having never been professionally schooled in cooking, I never thought about that... yes, I imagine it does take care of sharing one's space in the kitchen!

Good info from you both. Actually I do that, and that is how I found out about where our guy gets his, as I mentioned above. To my knowledge the boats I was talking about, which I see from the beach, are out for one day trips. In season, of course.I wholeheartedly agree with you about the US shrimpers. The last time I went to the supermarket for fresh shrimp, they didn't have any -- only imported on sale, very cheap. I did without, and waited until I could drive to our guy at the seafood market. It was after his hours. Speaking of crawfish, I haven't seen much mention of them in this discussion about gumbo, etc. Any reason in particular? The only time I ate any significant amount was at that Jambalaya Jam festival.

Bleu, great posts! I've always likened cooking to a creative art, as well. It's interesting, and as you so well articulated, relevant to this topic presented by Kate.

Well I have special needs, so multiple modalities are in order. Recommendations for my treatment plan include both group and private mileau. Plus, we must supplement with family therapy, so that my husband will be able to carry over prescribed interventions into our kitchen -- er, I mean, home. We would not want me to lose all the progress made by suddenly taking me from that therapeutic environment. Speaking of progress, it will be slow. My ways are deep-rooted; I need long term care, and I will certainly consent to being part of a research study. What kind of pharmacologcal options do you offer? I've had the best outcomes in the past with full-bodied reds. I understand the distance involved. Often long travel is required when seeking fine counseling in world class clinics.

Wellll..... I'll think about it. I'm sure you're right, on the shrimp... you're right about everything else pertaining to the Gumbo way of life, so I'll take your word for it about using the frozen. As long as you're not going to come back with a convincing argument in favor of frozen five pound blocks of shelled 80-count farm-raised shrimp. I have to draw the line somewhere! I do know that the local shrimp we buy, whether or not it was frozen on the boat, or IFF at some point, are way better than the previously frozen shrimp I previously -- -- ate, in my pre-Floridian days. The contrast is striking. I wonder if it makes a difference where they're from. Our guy at the seafood market gets them from the small shrimp boats I see out on the ocean when I'm taking my morning walks on the beach. Is all the poundage you're talking about Gulf shrimp? But whatever the case, in regard to Gumbo, your points are well taken. We're making duck stock from the remains of Friday night's grilled duck, even as we speak. I'm hoping to use it for a duck gumbo.