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    Chef Poppie

    Member since Nov 2007

    Chef #655236

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed New England Lobster Rolls

    Tuesday, Jul 15, 2008 on
     |  5 Reviews  |  By Shoppohollic
    LinMarie says:

    "The mustard is pushing it a bit but the tarragon is over the wall. The beauty of a lobster roll is in it's simplisity. Mayo should be Hellmans and try adding celery salt. Leave the hot sauce for a table condiment. Finally a lobster roll is not complete without New England rolls!"

    Reviewed New England Clam Chowder

    Tuesday, Jul 15, 2008 on
     |  14 Reviews  |  By - Carla -
    LinMarie says:

    "The whole idea of chowder is that it is thick and hearty. Diluting it to a soup defeats the purpose. I use salt pork in mine, I don't want the smokey undertones of bacon in my chowda!"

    Reviewed New England Boiled Dinner

    Tuesday, Jul 15, 2008 on
     |  (1 person found this helpful) |  11 Reviews  |  By MizzNezz
    LinMarie says:

    "I have been eating this dinner all my life and making it since I could reach the stove. The little bag of pickeling spice belongs in the garbage. Whole white peppercorn and a bay leaf are all you need. A great variation on this dish is to use a pinic shoulder. Just make sure that you change the water at least three times to dilute the salt. Also, ..."

    Reviewed Turnip and Carrot Mash

    Sunday, Nov 18, 2007 on
     |  17 Reviews  |  By Nana Lee
    LinMarie says:

    "As a child in New England, I would always mash my rutabaga with carrots! I thought I was the only one! I used to incorporate potatoes as well, the addition of cream is brilliantly simple. Kudos to you Nana Lee!"


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