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In My Refrigerator Game... - Page 2

post #31 of 55
10/21/05 at 3:39pm
Zucchini saut'eed with mint yum
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post #32 of 55
10/21/05 at 6:19pm
after Y comes A....oh my, guess all those years of teaching others the alphabet did not affect my memory.

So are we on B now?
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post #33 of 55
10/23/05 at 5:08am
Brioche Bread Pudding - chocolate, banana, walnut ... what a great way to use stale breads
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post #34 of 55
10/23/05 at 8:44am
C... cholent- the hearty, long-cooking bean and beef stew
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post #35 of 55
10/24/05 at 7:14am
Thread Starter 
D - Danish blue cheese

MMmmmm......
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post #36 of 55
10/24/05 at 7:55am
E- enoki mushrooms

try them raw in a salad, pureed into a vinaigrette or emulsified dressing.
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post #37 of 55
10/25/05 at 1:08pm
foie gras......last week I had searred foie on warm broiche buns with a shmeer of cherry mustard....oh man.....could have had a six pack.
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post #38 of 55
10/25/05 at 7:08pm
G = Gruyere cheese ... a great Swiss without those annoying holes :lol:
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post #39 of 55
10/25/05 at 7:19pm
Horseradish! A nice fresh chunk of it mmm...mmm...good! Clears out the sinuses ya know!
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post #40 of 55
10/26/05 at 5:35am
Ice cream or Iscatoner Slippers - how did they get in there?
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post #41 of 55
10/26/05 at 6:04am
Jalapenos, breakfast of champions!

Tony
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post #42 of 55
10/27/05 at 7:01pm
kool-aide. ive got several packets of kool-aide. the kind that makes your mouth feel cold. id hate to find out what they have to add to get it to do that. it cant possibly be good for you. sorry, the only thing in my kitchen that starts with a k...
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post #43 of 55
10/28/05 at 5:01pm
Licorice- the black variety; no salt, please.
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post #44 of 55
10/29/05 at 5:46am
mustard. a few open jars. stone ground to gulden's spicy brown.
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post #45 of 55
11/2/05 at 1:34pm

N is for

Neufchatel, I find no end of uses for this ingredient (doesn't work in chowder though :-)
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post #46 of 55
11/2/05 at 7:10pm
Orange juice:suprise: okay fine, boring, howzabout Orange Marmalade:smiles: got some of that too. Orzo? Nope!:cry: Ouefs? Got some o' dem too:crazy:
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post #47 of 55
11/2/05 at 7:55pm
Uh... I guess I'll just say I keep that licorice in the fridge!

P... persimmons :lips:
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post #48 of 55
11/3/05 at 7:55pm

Q

Q= queso fresca
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post #49 of 55
11/3/05 at 10:47pm
Rapini Fritatta (OK, not really- i ate it yesterday, but does it still count?)
Root Veggies (Parsnip, J-Choke, Beet)
Red Onion
Rocket
Romaine
ReaLime brand Lime Juice from concentrate
Relish
Roe, Mullet, cured (Bottarga)
Romano Cheese
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post #50 of 55
11/3/05 at 10:47pm

S

S=Seabeans
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post #51 of 55
11/4/05 at 6:40am
T-Tilapia.
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post #52 of 55
11/4/05 at 1:28pm
U- Ubriaco, an Italian cheese often flavored with grape skins, etc.
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post #53 of 55
11/6/05 at 2:15am
Veal Scallopine
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post #54 of 55
11/6/05 at 9:35am
Watermelon pepper sauce I just realized was still in the back of the fridge growing funky colored mold on top! ROTFLMAO I need a housekeeper.... :crazy:
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post #55 of 55
11/6/05 at 2:26pm
Y- Yuzu, which I would love to see/smell/taste in its fresh form. I know it only as an ingredient in ponzu.
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