baltimoresun.com

« The next big cuisine | Main | Next week's Top 10 »

October 2, 2008

Question No. 3: What are the five most interesting things in your fridge?

I didn't try to remember. I went to my fridge and poked around. Along with all the usual stuff, in the meat compartment I had the sugar peep-show Easter eggs from Gailor's childhood. I save them from year to year for the holiday table decorations. On a shelf on the door is a small bottle of Caron's Bellodgia, which I last wore about, oh, a decade ago. I have no idea what it would smell like if I sprayed it on it now.

Everything else is kind of ordinary; but if I had to come up with three more, I guess they would be Asian sesame oil, a jar of Raffetto's Melba Sauce, so old it's crystallized (why do I keep these things?), and in my freezer some kind of cooked mystery meat that I was too lazy to label and now should probably be thrown out.

Remember, don't guess. Check first before you answer.

Posted by Elizabeth Large at 11:09 AM | | Comments (41)
        

Comments

In my case it's probably the small jar of dried phytoplankton that I use to feed my fish. It just looks like mustard power but for whatever reason it grosses out my girlfriend.

Hmm, good question. I've got some quail eggs, rendered foie gras fat and some caul fat in the freezer!

Iiiiinteresting question. I don't think i really have anything ODD, but...

1. Frozen wine. Thanks for the storage tip, guys!

2. Kefier (yogurt drink)

3. Cherry apple cider

4. Huckleberry-flavored honey

5. Homemade dog food. Explanation: my doggie has cancer and is supposed to be on a carb-free diet. This week's yumminess is ground turkey, scrambled eggs, steamed green beans, and cottage cheese. YUM!

I just went on a rampage through my fridge a couple of weeks ago so we have almost nothing left in it. I suppose the most interesting thing is cat ear medicine. I'm also kind of amazed that it's almost all liquids. I obviously need to buy some food.

I still have an empty jar on the counter that I haven't recycled yet because I'm still giggling at the label: Dill Wholes. tee hee.

I think my most out of the ordinary is brewer's yeast for homebrewing.
Summer, are you sure you're not Autumn?

The five most interesting things in the upstairs office fridge at 4 East University Parkway:

1 Chef Myron's Ginger Lemon Sauce for Fish (Traditional Japanese recipe "Tsukeyaki")
2 Crosse & Blackwell Branston Pickle Relish
3 Trader Joe's Green Olive Tapenade
4 Creamy Whip (brand whipped topping with real cream)
5 O'Tasty BBQ Pork Bao with Oyster Sauce (95% of the label is not in English)

There are maybe 70 other items (only a few unidentifiable) in the fridge, so there might be other opinions about what is most interesting.

I have authentic wing sauce from the place where it all started: Anchor Bar in buffalo (and it's great)

Gracie's gotcha ginger chutney and and sweet fire hot sauce. I can't say much about the chutney, but the hot sauce is ridiculous. I have been through 4 bottles and it is way more than your standard hot sauce...think hot sauce with a jerk/sweet kick in the end. Great to cook with a lot of things. I have forced about 5 of my friends to try it and they loved it. They sell their goods at all the local farmers markets, i am pretty sure.

Okay, Sarah--I'll bite. What do you do with the caul fat?

1. Low-sodium shiro miso paste from Asian foods

2. Hon-dashi from same

3. Talk of Texas hot pickled okra from Giant

4. Pickled green peppercorns from Fresh Market

5. Ham "soup base" from Penzey's

Dahlink said: Okay, Sarah--I'll bite. What do you do with the caul fat?

Heck with that. I want to know where to buy caul fat.

Dominic ... what kind of yeast? What're you going to brew? (The homebrewing gene runs strong in my family.)

Sarah ... I know lots of things to do with caul fat (thanks to the original Iron Chef series). Did you get it locally or from a 'net source?

basil in a squirt tube, tomato paste in a squirt tube, a tiny jar of saffron, Kikoman Chili paste and Penzey's beef "soup base". I should throw out the basil because it's really inferior to fresh and because it's been in there for at least a year. The saffron is probably not benefiting from the chill but I thought maybe I could squeeze a bit of extra life and flavor out of it in the 'fridge. BTW, I usually have a half eaten jar of Harry and David's tomato relish in there - I can't say enough about the stuff. Delish! Next time you're near a retail store have a sample or three or five ....

Umm well there's not much in there right now, my roommate and I are never home. Honestly most of the groceries are for the pets these days, but I'm going to go with:

A bottle of Cola syrup (the kind for upset stomachs)
A massive bag of raw kale (for Zuul, the bearded dragon)
A one-pound deli container full of chopped, frozen green onion.

The green onion has been there for a while, it's more ice than onion, I should really get rid of that...

The five most interesting things in my refrigerator (interesting, at least, to me):

1 half-empty (or half-full) bottle of Balsamic Vinegar Glaze
2 types of yoghurt
3 types of ketchup
4 bottles of hot sauce
5 types of mustard

And I'm tempted to add, a la Jackie Gleason, "And a three pound wedge of Facciamatta's Mozzaroni Cheese."

I want to know where to get the caul fat locally, too. All hail Iron Chef!

1) mango pickle (which I actually think no fridge should be without)
2) bag of lamb tongues (freezer, I'm assuming that counts)
3) some dried lime skins
4) Bhutanese red rice
5) a beef tongue (also in the freezer)

There is absolutely nothing in my fridge that would be considered generally interesting.

But, three things very interesting to me: a bottle of Veuve Clicquot Ponsardin champagne (when my dad saw it, he said it is what they drank in Casablanca); Manchego cheese; and some aged cheddar with herbs or something in it that my cousin got for me at the farmer's market because I never wake up on time to go myself.

I couldn't be happier with my non-interesting stock.

OK…being a person who follows instructions, I got home and surveyed the Buckstrom fridge to see if there was anything interesting or odd in there. I found just two things:

1. Several bottles of nail polish. I once asked Mrs. Bucky why she kept nail polish in the fridge. She started off on a long, involved explanation and I, being the All-American husband that I am, heard: “Blah blah blah, blah blah, blah blah blah blah…”

But that’s not why the several bottles of nail polish are interesting. They are interesting because, for the last decade or so, Mrs. Bucky has gone, every two weeks, to a nail place and gotten fake finger nails … uh … applied? ... installed? ... whatever. And in between appointments, if a nail gets scratched or gouged, she goes over and Holly-The-Nail-Girl fixes it right up. I guess they come with a really great warranty or something. So Mrs. Bucky will likely never use the several bottles of nail polish that are in the fridge but I am afraid if I ask why they are still in there, I’ll have to, you know, feign interest again, while listening to “Blah, blah…”

2. A six-pack (with one can missing, so I suppose that it is, more precisely, a five-pack) of Orange Crush soda that was left over from our Super Bowl XXXII party and has been sitting there on the bottom shelf since 1998. We intended to save it for the next time the Broncos went to the Super Bowl because it was—Duh!—lucky Orange Crush soda. However, the Broncos played in Super Bowl XXXIII the very next year and Bucky Jr. and I went to the game in Miami. In all the excitement, we forgot to take our lucky cans of Orange Crush soda. Mrs. Bucky took one to the Super Bowl party she attended in 1999 (hence, the missing can) and, of course, it worked. I’ll stop there, because I don’t want to get PCB Rob all riled up.

We are saving the remaining five cans for the next Super Bowl the Broncos play in. Hope springs eternal.

The oddest thing isn’t in the fridge, but is over on the freezer side of the appliance. It is the quadruple-vacuum-sealed corpse of our dear departed parakeet, Fenway, who passed in October 2004.

(I know, I know…we sound much more superstitious than we, in fact, are. You just never know.)

OK, I think with this you've established that you ought to be writing a regular post for Dining@Large. Fridays are free....EL

Hey everyone who asked about the caul fat--I am a chef so I got it wholesale through Fells Pt Meats. You can use it in a lot of ways, but generally it is used to add fat and moisture to an otherwise dry or lean piece of meat. I'm sure you can find some online or in a store like whole foods.

Freezer:
2- 1 lb. packages of boar roast
Zweigler Rochester white and red
hots
1 corsage

Fridge:
1 jar sweet potato butter spread
Preparation H

And we used to have one frozen iguana wrapped in a ziplock bag. It was a 50th birthday present for my husband from his nephew (don't ask why)

Hey Bucky,
Appreciate the shout-out (what they call that down here), but I'm pretty much over THAT. The new team won Super Bowl XXXV and that helped soothe the wounds, somewhat.

As for my fridge, I have a bottle of half-frozen Villa Masetti Pino Grigio and the other normal condiments. Plus a tupperware container with a bunch of celery in it. And five beers. ONLY FIVE BEERS?
I need to make a beer run!

oh well, after I get back from my weekend in Baltimore!!

Susan WSNAJ,

umm, you keep Preparation H in the fridge? Yet you ask that we not ask about the frozen iguana?

Okay,
I'll admit to not being a die-hard foodie but I do love food and fine dining and all that,

But What the ---- is Caul Fat????

I've heard of a caul before, kinda gross, but there is fat on it too?

Couldn't sleep so I logged on to the internet from my bed. Awakened husband when I laughed out loud at the parakeet in the freezer. Now, all I have left to do is look up caul fat and I can call this session with Elizabeth a success. Husband is not a happy camper right now.

Fridays are free....EL

Speaking of which, yesterday came and went without a new Funtastic Thursday post from Owl Meat. What gives?

Yes, I was worried when I didn't hear from him, but didn't want to bug him because he's doing us a favor. He e-mailed me yesterday to say that the one he had planned was too close to my weird food question (great minds etc.), so he thought he'd better take the week off. EL

Susan, where does one obtain boar roasts? That's something I'd like to try! The frozen iguana might have won the prize as the oddest entity in one's freezer!

For a foodie, my fridge is fairly bare, but it was interesting to note the multi-culturalness of what I found. In no particular order of importance:
1) A jar of Devonshire cream
2) A couple dozen quince
3) Wasabi in a tube
4) Leftover Rosh Hashanah tzimmes (sweet potatoes, potatoes, carrots, parsnips, onions, prunes, raisins, golden raisins, secret ingredient matzoh balls, honey, brown sugar, orange juice - tightly covered and baked at 400 degrees for four or more hours until everything turns the same shade of delicious
5) A box of polenta

Tarama
Four brands of Polish mustard
Shrimp paste
Merguez
ground bison

My mom had a package of aspirin suppositories that she kept in the fridge for years, way past the point where my brother and i could take baby aspirin. My dad is an itinerant minister, and whenever we moved, they moved. I used to offer them friend when raiding the fridge for snacks.

Non-food freezer or fridge items could be a separate category. I keep my tube of Shoe Goo and my VOC filters for my respirator in the freezer. Helps them to last longer. After all, if you need a full tube of Shoe Goo at one time, you probably need new shoes.

I keep pesto, tomato sauce, anchovy spread, and garlic paste in tubes on the door in the upstairs frig. I also have fish sauce - 3 kinds - with labels I can't read.

I have saffron and kafir lime leaves in the freezer.

The basement frig holds leftover beer brought to our house by people with no taste for various parties over the years. They get put back into the cooler each party and some of them go and we get a new left-over supply. I expect some of them may have been around for a decade.

Tomato Jam from Stonewall Jackson's garden in Lexington Virginia. It is actually very good on toast with bacon.

Sasafras Syrup that I have no idea of the orgin or even what to do with it.

A bottle of Ale-8-One, a regional soda found only in Kentucky that is a mix between ginger ale and mountain dew. It may be the perfect pairing with cheap bourbon.

Rosebud, does freezing or refrig actually keep saffron longer? I'm hoping that's the case! I just kind of blindly stumbled upon that theory.

RoCK, Tomato Jam sounds yummy. Sort of along the lines of beloved Tomato Relish. do they mail order?

Rosebud, you keep fish sauce in the fridge? I store mine in the pantry. Also, I have four kinds, so there.

!) Severed head
Do you really need four more items?
2) Okay two, several large zip lock bags of ice for Bourbon Girl. I only have one ice cube tray because I think ice is ridiculous. So I use Brita water in one tray and keep them sealed in bags so they don't get that freezer smell because sometimes I'm the best boyfriend in the world.

Joyce - the freezer seems to help, but only to a point. I have learned not to hoard it now that it's so reasonably priced at Trader joe's.

And Manchego for you know who.

Jon Parker, How do you prepare your Merguez? While at our local sausage shop I noticed the Merguez and couldn't resist the idea of a lamb sausage. I bought a few but have no idea as to how to use it. I have looked it up but would appreciate a knowledgeable suggestion.

i have 2 dog toys in my freezer- a racketball and a stuffed animal. It's the only place she can't smell them and will leave me alone for a minute!

that's all that's weird....

PCB Rob: the Preparation H is for my hubby. He kept it in the fridge for the summer because the suppositories melt in heat, and we don't have air conditioning.
Joyce: a friend of my hubby hunts and gives us some of the stuff. We have gotten venison; bison steaks, burgers and roasts; and wild boar roasts.
It has been interesting...

LEC, grilled or pan seared with onion and peppers, dijon mustard, and maybe a few olives on a toasted baguette. You can also use it in any recipe that calls for sausage.

1. bowl of oven-roasted garlic and oil made in a "make first, figure out what to use it for later" mode by my girlfriend
2. a bottle of energy drink from Estonia, given to me by a friend whose wife's family is Estonian. He gave it to me when moving to LA, made me promise to write "This is important. This means something." on it and keep it in the back of my fridge for all time. The drink is called "Hustler." Its label claims it is an "Underground cult drink for hustlers."
3. Horseradish that is not horseradish cream or whip or whatever high fructose corn syrup nonsense the world really wants me to buy. Took three grocery stores to find. And
4. Uh...insulin.

Post a comment

Verification (needed to reduce spam):

About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
-- ADVERTISEMENT --

Top Ten Tuesdays
Most Recent Comments
Baltimore Sun coverage
Restaurant news and reviews Recently reviewed
Browse photos and information of restaurants recently reviewed by The Baltimore Sun

Sign up for FREE text alerts
Get free Sun alerts sent to your mobile phone.*
Get free Baltimore Sun mobile alerts
Sign up for dining text alerts

Returning user? Update preferences.
Sign up for more Sun text alerts
*Standard message and data rates apply. Click here for Frequently Asked Questions.
  • Food & Drink newsletter
Need ideas for dinner tonight? A recommendation for the perfect red wine? Baltimoresun.com's Food & Drink newsletter is there to help.
See a sample | Sign up

Stay connected