misslinnea's Profile

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Are you a brand slave?

100% agree on all 3 of your choices...especially Diet Coke!

Jan 27, 2011
misslinnea in General Topics

What discontinued products do you miss?

We still Have Orange Julius in Green Bay, the one nearest to me is attached with a Dairy Queen and has a drive thru!

Jan 27, 2011
misslinnea in General Topics

What discontinued products do you miss?

In Green Bay the Montgomery Ward Dept store had a little diner and they had the BEST coconut cream pie. Also out K-Mart had a little diner in the back an dtheir hot dogs were fantastic. Good ol days

Jan 25, 2011
misslinnea in General Topics

What discontinued products do you miss?

Does anyone remember Kraft Chicken Dinner? My friend and I used to make that at sleepovers all the time. My cousin always has me check for Cheeseburger Bagel Bites, not my fav but that is what she remembers as a kid. I also miss Snapple Mint.

Jan 25, 2011
misslinnea in General Topics
1

Epcot International Food & Wine Festival 15th Anniversary

My favorite drink was the pomegranite champagne in France, and my favorite food was.....the salmon with lentil salad.

Nov 21, 2010
misslinnea in Florida

Epcot International Food & Wine Festival 15th Anniversary

Did anyone attend this years EIF&WF? I went for one weekend this year, and had some fantastic food and drink. Did anyone have a favorite dish? Any dishes that you have since re-created in your own kitchen?

Nov 21, 2010
misslinnea in Florida

Your top 3 choices for new Iron Chefs?

Susur Lee is fantastic! I agree.

Nov 21, 2010
misslinnea in Food Media & News

Down Home with the Neeleys

I always change the channel. I get it, you're in love!! GAG

Nov 21, 2010
misslinnea in Food Media & News

What's the best thing to put ketchup on?

On Roman Meal buttered bread! Agree totally!

Nov 21, 2010
misslinnea in General Topics

Best Hamburger in Midwest

When you visit Green Bay, WI the burger you will hear about most is the Kroll's burger. They are located either on the East side in an old retro building, or on the West side right across the street from Lambeau Field. These burgers are very good, however I have found a burger that I like just a tad better. The Drift Inn, located on Ashland Ave. right down the road from Krolls. Very cheap prices, flavorful meat, good toasted bun, slab of butter! YUM. Great chili (better than Krolls) huge portions of cheese curds or fries. They don't do curds before 2PM, not sure why, just what they do. Always a busy place. Try it, you'll like it.

Best Hamburger in Midwest

Mickey-Lu's BBQ in Marinette, WI is one of the best burgers ever!! Thin flavorful patties, crunchy buns, a slab of butter!!!!! This place is wonderful.

If you had to buy all new pots/pans....

Agree, agree, and agree

Nov 21, 2010
misslinnea in Cookware

Must have!

I have been collecting kitchen tools for many many years. I have been replacing lesser quality items as I go along. Some of my lesser expensive tools have withstood the test of time, and are still functioning great. So, until the time comes when I need to I have just been going along with my lesser expensive items for a while now.

#1 You must have a 7.25 qt. round Le Creuset cast iron enameled dutch oven...look at the outlet stores for first quality, and if you don't care about the color you can often times get them at an additional discount. You can call the Sawgrass Mills Le Creuset Outlet, and in the month of Dec. they will ship for free. You must have this!

#2 You must have good silicone spatulas, again the Le Creuset are the BEST, get from the outlet, pretty inexpensive, especially since these are the best around. Get one or 2 in every size.

#3 Get a 10-12" cast iron deep fry pan. Look at estate sales, or even Goodwill. You can season yourself, or re-season as needed. I have a 10" and a 6", I would love a 12-14" as well.

#4 Knives. You need at leas halfway decent knives. My cousin loves the knives she got from IKEA. I prefer my Calphalon. Start with an 8" chef's knive. Look at TJ Maxx in the clearance isle. You will have to hold to see what fits your hands best. Get the best you can afford.

#5 Small skillets. You will need 2 at least. I like my cheap Wearever I got at the grocery store. I got them when I was on a real budget. They are non-stick......when they wear out I will look into Calphalon for non-stick, and All-Clad for clad stainless.

#6 Small saucepan, and large saucepan. I like stainless clad. I have a Martha Stewart set I paid around $250 for many many years ago. Very heavy, copper bottoms. When I replace these I will get All-Clad. Get the best you can afford. 18/10 Stainless heavy clad.

#7 Stock Pot. I have one from Sams Club, they come in diffrent sizes and for boiling water for pasta, it does the job. I do everything else in my dutch oven.

#8 Wooden spoons....I love my wooden spoons. I have Calphalon spoons, they have a slight curve, to hold sauce, and they are light weight. I have 2 sizes and I will be buying more of these. I love them.

#9 Wood cutting board. Not for meat, for that I use a plastic board, but a really good wood cutting board will last a lifetime if taken care of properly. I have a Boos, and I got the biggest I could get for my counter. I condition with the mineral lotion by Boos every few weeks. This will help your nice knives last longer.

#10 Large bowl. I have a graduated Pyrex mixing bowl set. I most often use the smallest one and the biggest one. I use the big one for mixing salads, pasta, letting bread dough rise, and for marinating. I would guess it is about 16-18" across.

I could go on and on, but without these few things I would be lost in my kitchen. I also could not live without sea salt, a pepper grinder, my 12" Calphalon hard anodized wok, and a chinese spider. I also have a Pro 600 Kitchenaid Mixer, and a Cuisinart Food Processor, 2 appliances I couldn't live without.

Nov 21, 2010
misslinnea in Cookware

Foods you eat strangely

Oh I used to have a friend in elementary school that lived a few houses down from an area ice cream/pizza shop and we used to do the same thing. Maybe that's why I like it so much, fond memories. Thanks for reminding me of that.

Nov 21, 2010
misslinnea in General Topics

Searing in Le Creuset

I made enchiladas today. I seered the boneless chicken thighs, added a homemade canned sofrito and put in the oven at 300 in my dutch oven for 2 hours. The meat just fell apart and was so juicy. The veggies carmelized and I just mixed the meat and the tomato mixture together. I filled the tortillas with the meat and cheese and topped with a homemade enchilada sauce I found on Chow. I then made a fresh guacamole. I have lots of cilantro on hand right now, lol.

Nov 21, 2010
misslinnea in Cookware
1

Thanksgiving Leftovers etiquette

I would say that since you bought it, prepped it, and cooked it; you should be able to say where the leftovers go. I would say at the end of the meal that if anyone would like some leftovers you will happily allow them to take what is left after you and your mother fill your Tupperware. Take what you want and leave the rest on the counter. Tell everyone, after you take what you want that you are now officially off duty in the kitchen and anyone who wants leftovers can clean the kitchen too.

Nov 21, 2010
misslinnea in Not About Food

Cooking with NON-Foodie Friends

When I have a dinner party I make sure and have a variety of foods, everyone finds something for them. It opens up people to trying new things too. I have a friend who only ate plain noodles and grilled chicken breasts. I kept inviting her over and the more she tried the more she liked. I can't believe I saw her eating pad thai the other day!

Nov 21, 2010
misslinnea in Not About Food

Foods you eat strangely

I like to eat vanilla ice cream in a bowl, and take a spoonful, then take a swig of Diet Coke. I know, people say..well why don't you just do a float? But I just like to do it this way because then ice crystals form with each bite. And it has to be Diet Coke, no exceptions. LOL

Nov 21, 2010
misslinnea in General Topics

Searing in Le Creuset

I have to agree, I am seering boneless skinless chicken thighs right now. On a low to medium flame with some olive oil, it takes a while for them. They stick, where you cant pry them off, but as they cook on low to medium they begin to lift and have this fantastic brown crust, even skinless. I am seering in a 7.25 qt. Le Creuset Dutch Oven

Nov 21, 2010
misslinnea in Cookware