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What's in your fridge?

post #1 of 16
Thread Starter 

when you open your refrigerator door and you can see all the way to the back all the way down and there is clearly nothing but an array of bottles, tubs, tubes,cans and jars still standing, what's in those jars? what's always in your fridge when the food is gone?

in my fridge there is always; muliple jars of olives,( and always martini), pepperconcini, capers, pickled jalapenos, miso, thai curry pastes, pickled ginger, wasabi powder,anchovies(fillets and paste), mustards, sirachi, sambal olek, smoked clams, and a variety of mostly west indian hot sauces, hot indian relishes, mango chutney & fig jam. just curious...what's in yours? oops, i just looked again...forgot to mention cocktail onions and good n' hot horseradish...

joey


Edited by durangojo - 1/10/12 at 7:34am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 16

 

@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

post #3 of 16

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 confused.gif

 

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

post #4 of 16
Thread Starter 

well mrmexico,

without having to expend too much energy or expense, look no farther than your fridge. open the can of fois gras, and put on a plate...bring the gouda and the fois gras to room temp and put some nice crackers or slices of french baguette alongside......if you have some small pickles(cornichons), or capers would be nice too.....easy breezy!......guess i didn't make myself clear here but what i am most curious about is not the actual food in your fridge, but the half empty jars of things that are in your fridge after the real food is gone...to me it's just amazing how many condiments we crowd our fridges with...it's a wonder there's room for any food food....don't even get me started on how much booze i have...almost embarrassing!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #5 of 16

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 smoking.gif - would include some mayo, dijon mustard, canned roasted red peppers and some grape jelly.  More than I realized, actually :\

post #6 of 16
Thread Starter 

well, there's always beef wellington!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 16

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! 

beef wellington.jpg

post #8 of 16

Looks good.

 

post #9 of 16

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.

 

 

 

 

post #10 of 16

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

post #11 of 16

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.

 

post #12 of 16

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

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #13 of 16

hmmm... whats is aloha shoyu?

post #14 of 16

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.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #15 of 16

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! 

post #16 of 16

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)

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
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