She thinks there’s something very wrong with me, she may be right there’s nothing left nothing but emptiness in my refrigerator.
- Image via Wikipedia
Sometimes I can come across as uptight, snobby, callous and inflexible. Which is great because that’s how I am in real life. Also I’m punctual. Here’s hoping this photo of my fridge’s middle shelf (the meats and produce are below) will illustrate these character assets/flaws.
1. Not technically roasted, it’s garlic cloves confit in vegetable oil. A handy ingredient to keep around, it will nudge a pesto into a different category.
2. My roommate used a spoonful of tomato paste and covered the tin in plastic wrap. I am the type to repackage it in a plastic container, label and date it.
3 . Half a can of coconut milk, left over from a curry dish, will last about a week in the fridge. Your nose is the best indicator of spoilage. Visible mould is a pretty definite sign. But it’s advisable to date most perishables.
4 . It’s just butter, slowly simmered until brown, then strained of a few darkened particles. The smell of the browning fat has the arousal effect of Spanish fly. Sautéeing with brown butter is a guaranteed success. People will think you’re a genius to have done something so extraordinary to mushrooms or asparagus.
5. The herbs are sitting in a little water and covered with paper towel. Every other day I spray them a bit. This’ll stretch them out beyond a week.
6. I’ve never had a diet Plum-A-Granate Snapple, but every time I saw episode 5 of 30 Rock, the words rattled in my head. Then one day I made a hot sauce with plums, pomegranate juice, roast garlic and chipotles.
7. This is La Costena brand mole sauce. It keeps forever and the jar turns into a nice juice glass.
8. These chipotle chilies in adobo sauce come in a can. I don’t like to leave anything in a can.
9. Just what it says, this is a sauce I made to go with my latkes and braised pork belly dish last New Year’s (not the same batch). There is a lot of sugar preserving this.
10. The first time I made cornbread it seemed outrageous that a recipe demanded I own half a cup of pork fat. Later, when I began saving the rendered fat from cooked bacon, it became crazy that anyone would throw it out. If you like butter but consider it to be a blue state health food, then pork fat is the bread spread for you. {Via}
Enjoy this? Consider buying me coffee.
