What's in your fridge?

@Joey,

Many of the same things that you have : ( only opened products are in Frig and dairy items or a left over if I have any ) 

Olives, Cava, White wine, beer, roasted red Piquillo peppers, capers, home made Bolognese tomato sauce ( I jar my own), cream cheese, Club soda, Sparkling water, Greek Yogurt, Ricotta, Bufala Mozzarella, Fiore Sardo and Parmesano, Mascarpone, Wasabi, Sashimi for tomorrow, Dijon Mustards, home made ali oli, sun dried tomatoes and some dips ... My salads.    

Wasa sesame crackers from Sweden that dislike the radiator  heat ( gas natural ).

Things that cannot stay out once open.

Good question.

Margcata

Unfortunately for me I don't do a lot of cooking at home (I know I know FOR SHAME!) but right now I have some deli sandwich meat, beer, beer, wine (Zinfandel for my significant other), smoked Gouda (store bought), LOTS OF BUTTER, some random produce and foie gras.  Yea, my girlfriend bought me a canister of foie gras for Christmas! woot!  I'm actually kind of nervous to use it.  I don't want to f**k it up

Maybe I'll start a thread on here for some advice on what to do with it.

Joey:  When it comes to the foie gras, I almost feel it a disservice to just serve it with crackers - that's what I've been told to do with it by numerous people but I want to COOK with it.  I've only eaten foie gras once, and it was amazing.  I had elk sausage sliders with foie gras and blueberry jam at Tim Love's Lonesome Dove Bistro in downtown Fort Worth.  It was amazing!  Sooooo, I'd like to do something a bit more ambitious along those lines. 

As for the remnants of my fridge - besides booze, which like you, I have a ton - would include some mayo, dijon mustard, canned roasted red peppers and some grape jelly.  More than I realized, actually :\

Yea, you know what?  That was my first thought, and I've made these really cool individual beef wellingtons before.  They came out really beautiful, but the puff pastry was too thick so it was kind of doughy.  Also, they were a little too big for an individual serving.  They taste was spot on, and they looked great! 

Looks good.

oyster sauce

hoisin sauce

chile garlic sauce

dried scallops

fermented black beans

worcestershire sauce

ketchup

dijon mustard

brown mustard

full grain dijon

ranch dressing (my kids love it)

mayonnaise

green curry paste

red curry paste

wasabi

cream (40%)

barbecue sauce

oigatsuo soup base (also a seasoning)

Better than Bouillion low sodium organic bases (chicken, beef, vegetable)

Pho base-- (http://www.cheftalk.com/t/62172/pho-recipe#post_324790)

greek yogurt

sour cream

pickles

capers

a few different cheeses, some salami, bacon, canadian bacon.

dang phatch!  You've got a lot to work with!  I need to start carrying more stuff and cooking more at home.  :(

I just made dinner for my girlfriend and I using nothing but stuff we already had in the pantry, fridge and freezer.  I made garlic mashed potatoes with fresh garlic and Ukon Gold potatoes, garlic and herb butter and a little milk.  Seared pork chops with a roasted red pepper and tomato puree.  The puree was the star of the show.  I had 2 tomatoes ALMOST past their point, jarred roasted red peppers, fresh garlic, dried basil and butter.  It came out GREAT!  I was so happy, and the best part about it was I didn't spend a dime (at least not today). 

The only thin I might do differently next time is put it over pasta instead of mashed potatoes, and maybe use something like veal instead of frozen pork chops.

As for our 'fridge we have the usual condiments of mustards, ketchup, mayo and salad dressings. 

You know, I never really looked closely before as to all we have, but here goes:

Maple, Coconut and Apple Butter Syrups

Assorted jars of Jams and Jellies

Cultured Buttermilk (powdered stuff)

Corn Meal

Part of a jar of prepared Gravy

Part of a jar of prepared Pesto

Part of a jar of prepared Marinara Sauce (not the brand you're thinking of)

Sliced Hot Cherry Peppers

Prepared Horseradish (straight up, not the creamy stuff)

Worcester

Salsas

Habanera Pepper Sauce

Sweet Chili Sauce

Mirin

Rice Vinegar

Hoisin Sauce

Oyster Sauce

Sesame Oil

and last but not least of all...

My beloved Aloha Shoyu

hmmm... whats is aloha shoyu?

Oh my my my my, what can I say about Aloha Shoyu?

It's only THE BEST soy sauce in the ENTIRE WORLD!

It's made in Hawaii, my home state, and if you are from Hawaii, that's the ONLY soy sauce you use.

It has a very unique taste, nothing like Kikoman and the like.

We converted our nephew from Maryland and his wife while they were stationed at Kaneohe Marine Corp Air Station.

When they got posted back in Virginia, we would mail a gallon jug to them as their Christmas gift.  Now their two boys use only Aloha. 

Granted, that's all that's in their house.

If you can't find it at an "Asian market" near you, try their website, you won't be sorry.

Thanks Kane.  I was actually having a conversation with my friend and her native born Chinese boyfriend.  He was telling me how Kikoman and the other "soy sauce" American style condiments are like our version of Heinz 57 steak sauce lol.  Very generic. 

Unfortunately I've never used a really good soy sauce, so I'll definately be looking for it! 

Right on Dude!

Heh, call me Kgirl...

nothing formal here, right? 

(kane means man and ohe mean thin in Hawaiian, that's where I'm from)