The Most Exciting Thing in Your Fridge

[Grub]

Maybe "exciting" isn't the right word -- weird, bizarre, or revolting would do, I'm sure.

I actually like Brussels sprouts... But "Spicy Dill Pickled," "Gourmet 'Atomic,'" "Extra Hot" Brussel Sprouts -- now, that I don't know about -- even if they are Fat Free.

[Wine_Dad]

A 10 year olf bottle of "Dave's Insanity" sauce that I continue to use 1 tsp per batch of spaghetti sauce and it's still "Insanely" hot.

[WolfChef]

Two batches of my mom's lefse. Maybe there is some norwegian in me that we don't know about because all us kids find it exciting.

[laurenmilan]

1 gallon of pho base (beef stock simmered with herbs and the usual stuff)

[jgarner53]

My birthday cake - banana cake with rum-laced cream cheese icing.

[Chocoholic]

A big lump of Tamarind pulp that looks like it came out of the wrong end of a small dog.

It makes curries taste good though!

[Chris Amirault]

I find myself unaccountably yet inextricably absorbed by the little ceramic jar of fermented (aka "preserved") bean curd sitting on the top shelf. A few days ago, I transformed a pile of yard beans with one small square, and my mind wanders frequently to other foodstuffs that might accommodate the same treatment wonderfully....

[petite tête de chou]

A jar of dill pickle juice that I've stuffed with last years dried Thai Dragon chilis.

Damn good in sandwiches.

[SuzySushi]

A bottle of pomegranate molasses from Lebanon. I added a little to a stir-fry the other week because I didn't have any tamarind concentrate, and boy was that good!

[curlywurlyfi]

It's not scary, exactly, but exciting certainly: a bunch of fat squeaky green St Enedoc (ie local) asparagus that was cut in the field this morning. How long till supper?

[CompassRose]

I think the only thing even remotely exciting in my fridge at the moment is half a block of Gjetost cheese. Which I am eating in the strict 1-ounce servings mandated by current dietary plan.

Mmm, Gjetost.

[jodicalhoun]

A HALF FULL JAR OF DULCE DE LECHE THAT I SPREAD BETWEEN PECAN SHORTBREAD COOKIES. I FIGURE IN A WEEK OR SO, I'LL SPREAD IT ON A PEANUT BUTTER SANDWICH

[cathrynapple]

whoa, why the yelling?

mine's a jar of black sheep ale chutney...not too exciting, but way too vinegar-y for me. i'm looking for a sweet, dutch style chutney to replace it.

[CompassRose]

A HALF FULL JAR OF DULCE DE LECHE THAT I SPREAD BETWEEN PECAN SHORTBREAD COOKIES.  I FIGURE IN A WEEK OR SO, I'LL SPREAD IT ON A PEANUT BUTTER SANDWICH

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In a week or so you will still have dulce de leche left? From the same jar?

Woooow.

[lambfries]

I would post a picture, but I'm afraid someone might identify the head.

[WolfChef]

Nice avatar lambfries. BTW, those would certainly qualify for this topic.

[ohmyganache]

Just went shopping yesterday and had some time to cook today. Here are two pix of the contents of my fridge.

Top shelf has some excitement on the right hand side. Several bottles of homebrewed beer. Yum. Middle shelf has cowboy cookie dough. Bottom shelf has tomato sauce and hummus I made for the lady to take to work.

Exciting times in the butter compartment on the top right. I put my cheeses in there. Right now, a cave aged gruyere, vella dry jack, morbier... The door has some Franks Red Hot, a bottle of french wine...

Edited May 11, 2005 by ohmyganache (log)

[Chris Amirault]

Here's a link to more fridge porn -- and to the shame some members feel baring all.

[godito]

The days where all I had in my fridge was beer and mustard are long gone, now I have, in my freezer, rabbit heart and lungs... Maybe not that weird, but certainly exciting.

[snowangel]

Wild Ramps!

[slyaspie]

Watermelon

[racheld]

The jar of "cheater pickles" I made this afternoon. They are the kind our neighbor made when I was growing up---my Mother was a pickle-maker of the first echelon, with Grace Church, Lime, Dill, Dill Vegetables, Four-Day, Kosher Dill, and Sweet Gherkins all in her repertoire. Mother looked down on all pretend-picklers with a distaste reserved for people who lived above their means and put on airs in church.

But I LOVED those little pickle slices from the store-bought jar, dished out by the kind woman next door. She bought a big jar of dill slices, drained the juice into another jar for making salad dressing, and filled the jar with cup after cup of dry sugar, as much as the jar would hold. She threw in a few cloves and a couple of dried allspice berries, shook the jar within an inch of its life, and stuck it in the fridge for ten days. That was the exact recipe: "Ten days and it's ready t'eat." A shake from time to time to redistribute the juices and above-water slices was all it needed to turn into the most delicious, crispiest, clear little slices in all pickledom. I crunched every slice she parted with, sticky juices running down toward my grubby elbows, and sought her help in getting my telltale face clean.

I thought about them last night when I was making another crave: super-sharp pimiento cheese. So today, I went and bought a jar of cheap dill slices, poured in way too much sugar and rattled in a couple of spices. I shook it, upended it a few times, snugged it away in the cool.

Can't wait for next weekend, though I suspect I'll be sneaking a few cheat-bites before bedtime.

[M. Lucia]

A huge box of dates someone sent me from Oman.

also blue d'auvergene, real mini chorizos, marcona almonds, a port reduction, Marshalls brand biscuits in the freezer and who knows what else lurking in containers

[Chris Amirault]

A huge box of dates someone sent me from Oman.

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Oh man oh man, that is the most exciting thing that's NOT in my fridge. I became addicted to dates during many trips to Saudi Arabia in a previous job, and the dried-up cylinders of dung that pass for same here in the States have now become... well, dried-up cylinders of dung.

May we see photos to enable more viscous drooling, please? Shoukran.

[PassionateChefsDie]

Does my bubbling pot of sour dough count? Apart from that it just got normal bits and a Grape and dried fruit chutney cooling/maturing though that got some time to go yet. The old parmesan now sits in cheese biscuits on the side with the sour dough sundried tomatoe and Basil loaf.

Stef

Edited May 13, 2005 by PassionateChefsDie (log)