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In My Refrigerator Game... - Page 2

post #31 of 55
Zucchini saut'eed with mint yum
post #32 of 55
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?
post #33 of 55
Brioche Bread Pudding - chocolate, banana, walnut ... what a great way to use stale breads
post #34 of 55
C... cholent- the hearty, long-cooking bean and beef stew
post #35 of 55
Thread Starter 
D - Danish blue cheese

MMmmmm......
post #36 of 55
E- enoki mushrooms

try them raw in a salad, pureed into a vinaigrette or emulsified dressing.
post #37 of 55
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.
post #38 of 55
G = Gruyere cheese ... a great Swiss without those annoying holes :lol:
post #39 of 55
Horseradish! A nice fresh chunk of it mmm...mmm...good! Clears out the sinuses ya know!
post #40 of 55
Ice cream or Iscatoner Slippers - how did they get in there?
post #41 of 55
Jalapenos, breakfast of champions!

Tony
post #42 of 55
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...
post #43 of 55
Licorice- the black variety; no salt, please.
post #44 of 55
mustard. a few open jars. stone ground to gulden's spicy brown.
post #45 of 55

N is for

Neufchatel, I find no end of uses for this ingredient (doesn't work in chowder though :-)
post #46 of 55
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:
post #47 of 55
Uh... I guess I'll just say I keep that licorice in the fridge!

P... persimmons :lips:
post #48 of 55

Q

Q= queso fresca
post #49 of 55
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
post #50 of 55

S

S=Seabeans
post #51 of 55
T-Tilapia.
post #52 of 55
U- Ubriaco, an Italian cheese often flavored with grape skins, etc.
post #53 of 55
Veal Scallopine
post #54 of 55
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:
post #55 of 55
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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