| Michael Horowitz |
I'm cleaning out my refrigerator and I find a great deal of my space
is taken up with "use once" and forget items. How did I get here???
Here's an inventory of Chinese items followed by my collection of
pickles and olives:
Kikoman's sweet and sour sauce
" " soy sauce
" " stirfry sauce
" " teriyaki marinade/sauce
oyster flavored sauce
oyster sauce
hoisin sauce
Capers
Spanish olives
Mingling olives
Pickled cauliflower
Pitted kalamata olives
Sweet relish
Homemade cucumber kimchee
Homemade hot dills
Hot cherry peppers
Kosher dills
pepperoncini
All are marked "refrigerate after use", so there they stay.
Anyone else have this problem? - Mike
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| Marcella Peek |
In article <saag61pusf56401em75iac2g3uq8i64i7b@4ax.com>,
Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
> Kikoman's sweet and sour sauce
> " " soy sauce
> " " stirfry sauce
> " " teriyaki marinade/sauce
> oyster flavored sauce
> oyster sauce
> hoisin sauce
>
>
> Capers
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
> Sweet relish
> Homemade cucumber kimchee
> Homemade hot dills
> Hot cherry peppers
> Kosher dills
> pepperoncini
>
>
> All are marked "refrigerate after use", so there they stay.
>
> Anyone else have this problem? - Mike
YES! Our fridge door and the top shelf are crammed with condiments.
Sigh....I need a good recipe that uses a bunch of them up or something.
marcella
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| Wayne Boatwright |
On Thu 21 Apr 2005 03:33:31p, Michael Horowitz wrote in rec.food.cooking:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
> Kikoman's sweet and sour sauce
> " " soy sauce
> " " stirfry sauce
> " " teriyaki marinade/sauce
> oyster flavored sauce
> oyster sauce
> hoisin sauce
>
>
> Capers
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
> Sweet relish
> Homemade cucumber kimchee
> Homemade hot dills
> Hot cherry peppers
> Kosher dills
> pepperoncini
>
>
> All are marked "refrigerate after use", so there they stay.
>
> Anyone else have this problem? - Mike
I think most people have similar collections. I wouldn't necessarily say
"once used" but I would say "seldom used". When I reach for one of these
items, I'd hate to know it's not there, or have to run out and buy it
again. Most have long shelf lives.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| The Joneses |
Michael Horowitz wrote:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
> Kikoman's sweet and sour sauce
> " " soy sauce
> " " stirfry sauce
> " " teriyaki marinade/sauce
> oyster flavored sauce
> oyster sauce
> hoisin sauce
>
> Capers
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
> Sweet relish
> Homemade cucumber kimchee
> Homemade hot dills
> Hot cherry peppers
> Kosher dills
> pepperoncini
> All are marked "refrigerate after use", so there they stay.
> Anyone else have this problem? - Mike
BTDT (been there done that)! I figgered out how to make the sweet &
sour, stirfry & marinades. Out those go. Hoisin in nice but too sweet,
out it went. "Flavored" anything ain't the real thing and probly bites,
out it goes.
Then schedule a coctail party, make caponata or tapenade with the
olives, lay out a relish tray and some nice crispy bread stuff. Maybe
bowl of stirfried stuff & rice at other end of table. TaaDa! all gone.
How do you say Cleaned Fridge Party in a foreign language so as to
appear cosmopolitan?
Edrena, still working on the perfect dill pickle
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| Bell Jar |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns963FA158196C3waynesgang@82.106.6.176...
> On Thu 21 Apr 2005 03:45:21p, Marcella Peek wrote in rec.food.cooking:
>
>> In article <saag61pusf56401em75iac2g3uq8i64i7b@4ax.com>,
>> Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
>>
>>> I'm cleaning out my refrigerator and I find a great deal of my space
>>> is taken up with "use once" and forget items. How did I get here???
>>> Here's an inventory of Chinese items followed by my collection of
>>> pickles and olives:
>>>
>>> Kikoman's sweet and sour sauce
>>> " " soy sauce
>>> " " stirfry sauce
>>> " " teriyaki marinade/sauce
>>> oyster flavored sauce
>>> oyster sauce
>>> hoisin sauce
>>>
>>>
>>> Capers
>>> Spanish olives
>>> Mingling olives
>>> Pickled cauliflower
>>> Pitted kalamata olives
>>> Sweet relish
>>> Homemade cucumber kimchee
>>> Homemade hot dills
>>> Hot cherry peppers
>>> Kosher dills
>>> pepperoncini
>>>
>>>
>>> All are marked "refrigerate after use", so there they stay.
>>>
>>> Anyone else have this problem? - Mike
>>
>> YES! Our fridge door and the top shelf are crammed with condiments.
>> Sigh....I need a good recipe that uses a bunch of them up or something.
>>
>> marcella
>>
>
> LOL! Mix them all together and take the results to a potluck. <g>
>
>
> --
> Wayne Boatwright *¿*
ohhhh so that's what potluck means!
egads
LOL
and yes, I have the same problem. I just tossed a ton of stuff on garbage
day this week. I don't know if it was good or bad, I wasn't about to check.
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| kalanamak |
Michael Horowitz wrote:
> All are marked "refrigerate after use", so there they stay.
>
> Anyone else have this problem? - Mike
>
Used to.
The other side of the coin in a marriage with a man who, left to his own
devices, slops everything in one bowl and has what I think would rank
low for "a dog's dinner" is how grateful he is when *I* slop everything
into a bowl, nuke it, and deliver it to him with pinched nose.
blacksalt
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| Damsel in dis Dress |
A little birdie told me that Michael Horowitz
<mhorowitREMOVE_THESE_CAPS@cox.net> said:
>I'm cleaning out my refrigerator and I find a great deal of my space
>is taken up with "use once" and forget items. How did I get here???
>Here's an inventory of Chinese items followed by my collection of
>pickles and olives:
>
>Kikoman's sweet and sour sauce
>" " soy sauce
>oyster flavored sauce
>oyster sauce
>hoisin sauce
How could you possibly live without these? And you're missing the sesame
oil and plum sauce. Get thee to the store!
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| -L. |
Michael Horowitz wrote:
<snip>
>
> Anyone else have this problem? - Mike
Pickles and olives don't last long here. I have that problem with the
Chinese soy sauces and salty marinades - I eventually just quit buying
them except for soy sauce which I used sparingly.
-L.
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| notbob |
On 2005-04-21, Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
> Anyone else have this problem? - Mike
No. I eat them. My problem is keeping these items in stock.
nb
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| Serene |
Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
My ex-wife used to call my fridge "the condiment graveyard". She
honestly was baffled that I needed so many condiments. To me, it was,
"but how do I know what I want to eat unless I know what kind of
condiment I'm in the mood for?"
> Kikoman's sweet and sour sauce
Never tried it.
> " " soy sauce
Use almost every day.
> oyster flavored sauce
Use a lot. Just ran out.
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
None of these four would last two days in this house.
> Sweet relish
Use a lot.
> Homemade cucumber kimchee
Once again, that would be SO gone in this house.
> Homemade hot dills
You make your own pickles? You must marry me.
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| Amarantha |
Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote in
news:saag61pusf56401em75iac2g3uq8i64i7b@4ax.com:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items.
I no longer buy mayonnaise, because I use it once and it's past it's use-by
date the next time I want it. Most other rare-use things that I buy keep
for a long time, so it doesn't matter except for the space consideration.
Sometimes I'll deliberately base meal plans on what I want to use up.
K
--
nil illegitimi carborundum
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| Bob |
serene wrote:
> You make your own pickles? You must marry me.
You want ANOTHER spouse? :-)
Bob
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| Wayne Boatwright |
On Thu 21 Apr 2005 09:52:07p, Bob wrote in rec.food.cooking:
> serene wrote:
>
>> You make your own pickles? You must marry me.
>
> You want ANOTHER spouse? :-)
>
> Bob
She's a collector! :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Serene |
Bob <virtualgoth@die_spammer.biz> wrote:
> serene wrote:
>
> > You make your own pickles? You must marry me.
>
> You want ANOTHER spouse? :-)
How do you think I got so many in the first place? With Guy, it was
popcorn through the mail. James made me vegan sushi on our first date.
The husbands around here have to keep me fed, or they're kicked to the
curb. ;-)
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| Jude |
I have enought condiments to fill the door of my fridge (you didn't
even mention jams and jellies and pancake syrup....)
The thing that about killed me was last year after hurricane isabel, we
lost power for 2 weeks. i couldnt keep stuff in the cooler for that
long, so i had to replace all that stuff. soy sauce, salad dressing,
jelly, syrup, peanut sauce, oyster sauce, sweet and sour, pickles
olives capers the whole shebang. Cost me about $100 just for the stuff
in the door.
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| Phred |
In article <marcella-D9D49B.15452121042005@comcast.dca.giganews.com>, Marcella Peek <marcella@extra.peek.org> wrote:
>In article <saag61pusf56401em75iac2g3uq8i64i7b@4ax.com>,
> Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
>
>> I'm cleaning out my refrigerator and I find a great deal of my space
>> is taken up with "use once" and forget items. How did I get here???
>> Here's an inventory of Chinese items followed by my collection of
>> pickles and olives:
>>
>> Kikoman's sweet and sour sauce
>> " " soy sauce
>> " " stirfry sauce
>> " " teriyaki marinade/sauce
>> oyster flavored sauce
>> oyster sauce
>> hoisin sauce
>>
>>
>> Capers
>> Spanish olives
>> Mingling olives
>> Pickled cauliflower
>> Pitted kalamata olives
>> Sweet relish
>> Homemade cucumber kimchee
>> Homemade hot dills
>> Hot cherry peppers
>> Kosher dills
>> pepperoncini
>>
>>
>> All are marked "refrigerate after use", so there they stay.
>>
>> Anyone else have this problem? - Mike
>
>YES! Our fridge door and the top shelf are crammed with condiments.
>Sigh....I need a good recipe that uses a bunch of them up or something.
Where's me old mate Sheldon when you need him? ;-)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Phred |
In article <1gvdyt0.1m11u17ogev97N%serene@serenepages.org>, serene@serenepages.org (Serene) wrote:
>Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
>
>> I'm cleaning out my refrigerator and I find a great deal of my space
>> is taken up with "use once" and forget items. How did I get here???
>> Here's an inventory of Chinese items followed by my collection of
>> pickles and olives:
>
>My ex-wife used to call my fridge "the condiment graveyard". She
>honestly was baffled that I needed so many condiments. To me, it was,
>"but how do I know what I want to eat unless I know what kind of
>condiment I'm in the mood for?"
>
[snip]
>
>You make your own pickles? You must marry me.
>
>serene
I'm curious. "Serene" sounds feminine. But "My ex-wife" suggests you
are male. I guess there are other options. Each to their own. ;-)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Kate Connally |
Michael Horowitz wrote:
>
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
> Kikoman's sweet and sour sauce
> " " soy sauce
> " " stirfry sauce
> " " teriyaki marinade/sauce
> oyster flavored sauce
> oyster sauce
> hoisin sauce
Why are these refrigerated? I would never
keep these things in the fridge. Especially
soy sauce and hoisin sauce. Nor teriyaki marinade.
> Capers
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
> Sweet relish
> Homemade cucumber kimchee
> Homemade hot dills
> Hot cherry peppers
> Kosher dills
> pepperoncini
>
> All are marked "refrigerate after use", so there they stay.
There are many, many things that say that that don't need
to be refrigerated. Ketchup is one. Besides being unnecessary
to refrig. it I *hate* cold ketchup! Mustard I do refrig.
because I so seldom use it.
I don't know why I refrigerate pickles. Seems to me that
shouldn't be necessary, but it's probably the same reason
I refrig. mustard, because I hardly ever use them.
However, refrigerator pickles do need to be refrig.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Jean B. |
Michael Horowitz wrote:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
> Kikoman's sweet and sour sauce
> " " soy sauce
> " " stirfry sauce
> " " teriyaki marinade/sauce
> oyster flavored sauce
> oyster sauce
> hoisin sauce
>
>
> Capers
> Spanish olives
> Mingling olives
> Pickled cauliflower
> Pitted kalamata olives
> Sweet relish
> Homemade cucumber kimchee
> Homemade hot dills
> Hot cherry peppers
> Kosher dills
> pepperoncini
>
>
> All are marked "refrigerate after use", so there they stay.
>
> Anyone else have this problem? - Mike
>
OMG! I need another fridge because mine is almost totally
occupied by esoteric ingredients that I use very infrequently.
Sigh. Then when you have barely any fridge space, it is hard to
cook things that produce leftovers...................
--
Jean B.
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| dguttadauro@4ecp.com |
>Kikoman's sweet and sour sauce
Got me here, sweet and sour chicken sounds like what you've done once.
Might be usefull with fruit to make a dessert.
>" " soy sauce
A good marinade additive. It is usually quite salty and adds a depth of
flavor. Whenever you think it needs salt, and maybe something else, try
soy sauce.
>" " stirfry sauce
Alway made my own, don't know what to do with it.
>" " teriyaki marinade/sauce
Another one good for marinades. Too often they are too sweet for my
taste.
>oyster flavored sauce
>oyster sauce
>hoisin sauce
These are condiment type sauces for chinese food. I take it you make a
few chinese things now and then, so they should be usable. This and the
teriyaki are good for adding to make shift stir frys. Got left over
meats and veggies ? Stir fy em with this stuff. And leave the stif fry
sauce out.
>Capers
Good with fish, and caponata. The caponata would help kill the olives
as well. They last a while, and the jar is usually small. Add them to
sauces and fish dishes. They add a bit of pungency.
>Spanish olives
>Mingling olives
Olives never last at our place. Eat them. Put them in pasta sauces. Put
them on relish trays. Slice them up and add to salads. Stuff them with
feta cheese.
>Pickled cauliflower
Yick. Some things just shouldn't be pickled. Beets and cauliflower fall
in this catagory.
>Pitted kalamata olives
See above. Really good with gorgonzola. Make a sauce, or stuff the two
into chicken.
>Sweet relish
Add to chicken salad (and the such), and if you ever make home made
thousand island dressing....
I live in a germanic influenced city, so we grill out, and put it on
all kinds of wurst, particularly when we can't find good sauerkraut.
>Homemade cucumber kimchee
>Homemade hot dills
Pickles do not last at my house. We buy large jars and they seem to
vanish.
>Hot cherry peppers
Stuff with cheese and umm, is ham out of the question ? Then use
(cooked or smoked) lamb breast. Chicken would work in a pinch. They are
also good in salads, chile, and many latin dishes.
>Kosher dills
This is a problem I wish I had. See above.
>pepperoncini
Stuff them and grill them. Put them on salads. Like most peppers, there
are a variety of latin dishes that call for various peppers. They are
also good sliced up and added to a tomato sauce (particularly with a
bit of fennel). They are also good on hot sandwhiches like cheese
steaks and italian combos. They might disappear at my place before I
got them in a recipe.
Dean G.
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| dguttadauro@4ecp.com |
Soy sauce and some of the jellies might have been ok if kept even
slightly cool. Peanut sauce is easy to make and PB doesn't need
refridgeration. I would have feasted on some of the others before they
got bad.
But ouch ! Where I live bad weather usually means cold, so I don't have
to worry about such. Electricity goes out ? Set stuff outside. Of
course it would take many days to walk to the beach from here.
Dean G.
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| Serene |
Phred <ppnerkDELETETHIS@yahoo.com> wrote:
> In article <1gvdyt0.1m11u17ogev97N%serene@serenepages.org>,
serene@serenepages.org (Serene) wrote:
> >Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
> >
> >> I'm cleaning out my refrigerator and I find a great deal of my space
> >> is taken up with "use once" and forget items. How did I get here???
> >> Here's an inventory of Chinese items followed by my collection of
> >> pickles and olives:
> >
> >My ex-wife <snip>
>
> I'm curious. "Serene" sounds feminine. But "My ex-wife" suggests you
> are male.
Or queer.
>I guess there are other options. Each to their own. ;-)
Yep.
serene, big ol' queergirl
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| AlleyGator |
serene@serenepages.org (Serene) wrote:
>Or queer.
Is that a proper word - even if you refer to yourself? <G>
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| Chris Neidecker |
"Michael Horowitz" <mhorowitREMOVE_THESE_CAPS@cox.net> wrote in message
news:saag61pusf56401em75iac2g3uq8i64i7b@4ax.com...
>
> All are marked "refrigerate after use", so there they stay.
>
> Anyone else have this problem? - Mike
>
Oh yes. Today, I bought a bottle of chipotle mustard that looked tasty.
I didn't read the ingredients closely enough before buying and opening
it, though. It has horseradish in it, which I detest.
Your list, Mike, reminded me of a very stinky memory. In college, a
friend and I became involved in a practical joke "war" with a couple of
guys, and at the end of the year, when they were cleaning out their
fridge, they emptied out the contents of their condiment graveyard into
a bucket, and mixed it all up (anything to avoid studying for finals, I
guess!). It was quite a brew. Speaking of brew, there was probably
some beer in there as well.
I happened to walk down the hall of the dorm just then. The two guys
looked at each other, hoisted the bucket, and doused me with the glop,
head to toe. I literally reeked.
Ick. But I may have deserved it. (Geoff, if you're out there, I admit
it! :-)
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| The Joneses |
Serene wrote:
> <dguttadauro@4ecp.com> wrote:
>
> >
> > Yick. Some things just shouldn't be pickled. Beets and cauliflower fall
> > in this catagory.
>
> Mmmmmm, pickled beeeeets. With sour cream on top. Mmmmm.
> serene
A person after mine own heart. Red wine pickled b**ts. And three different
kinds of cauliflower pickle: dill, curry & sweet. The ones I make for my
house in 4 oz jars to avoid an overstuffed fridge.
Edrena
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| Serene |
The Joneses <famjones@swbell.net> wrote:
> Serene wrote:
>
> > <dguttadauro@4ecp.com> wrote:
> >
> > >
> > > Yick. Some things just shouldn't be pickled. Beets and cauliflower fall
> > > in this catagory.
> >
> > Mmmmmm, pickled beeeeets. With sour cream on top. Mmmmm.
> > serene
>
> A person after mine own heart. Red wine pickled b**ts.
Ooh, never tried them. Don't tend to like anything with alcohol in it,
but I'd try it.
> And three different
> kinds of cauliflower pickle: dill, curry & sweet. The ones I make for my
> house in 4 oz jars to avoid an overstuffed fridge.
Lunch at Edrena's house!
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| Dee Randall |
"Jean B." <jbxyz@rcn.com> wrote in message
news:3csjgsF6rn4o7U1@individual.net...
> Michael Horowitz wrote:
>
>> I'm cleaning out my refrigerator and I find a great deal of my space
>> is taken up with "use once" and forget items. How did I get here???
>> Here's an inventory of Chinese items followed by my collection of
>> pickles and olives:
>>
>> Kikoman's sweet and sour sauce
>> " " soy sauce
>> " " stirfry sauce
>> " " teriyaki marinade/sauce
>> oyster flavored sauce
>> oyster sauce
>> hoisin sauce
>>
>>
>> Capers
>> Spanish olives
>> Mingling olives
>> Pickled cauliflower
>> Pitted kalamata olives
>> Sweet relish
>> Homemade cucumber kimchee
>> Homemade hot dills
>> Hot cherry peppers
>> Kosher dills
>> pepperoncini
>>
>>
>> All are marked "refrigerate after use", so there they stay.
>>
>> Anyone else have this problem? - Mike
>>
> OMG! I need another fridge because mine is almost totally occupied by
> esoteric ingredients that I use very infrequently. Sigh. Then when
> you have barely any fridge space, it is hard to cook things that
> produce leftovers...................
>
> --
> Jean B.
I bought another fridge maybe 1-2 years ago to put my refrigerated
staples and seldom-used items in. Then, both refrigerators filled up
even faster. I'm trying to get my cooking down to just one to three
ethnic cuisines which will eliminate a lot more. I have one room I use
for staples, and I've thrown out large containers of 'old' groats,
wheat, adzuki's, etc. I don't know what happened to me accumulating all
this stuff! This paring down got me started, for now I've been going
from room-to-room doing the same with other hobbies' accumulations. Boy
it's hard to part with a lifetime of things you've really enjoyed.
Dee
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| Jean B. |
Dee Randall wrote:
>
> I bought another fridge maybe 1-2 years ago to put my refrigerated
> staples and seldom-used items in. Then, both refrigerators filled up
> even faster. I'm trying to get my cooking down to just one to three
> ethnic cuisines which will eliminate a lot more. I have one room I use
> for staples, and I've thrown out large containers of 'old' groats,
> wheat, adzuki's, etc. I don't know what happened to me accumulating all
> this stuff! This paring down got me started, for now I've been going
> from room-to-room doing the same with other hobbies' accumulations. Boy
> it's hard to part with a lifetime of things you've really enjoyed.
> Dee
>
Sigh. I am going to take this as a word to the wise. Thanks. I
would probably do the same thing. :-(
--
Jean B.
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| Jo Ann Malina |
Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> is alleged to have said:
> I'm cleaning out my refrigerator and I find a great deal of my space
> is taken up with "use once" and forget items. How did I get here???
> Here's an inventory of Chinese items followed by my collection of
> pickles and olives:
>
> Kikoman's sweet and sour sauce
> " " soy sauce
How have you lived this long without discovering soy or tamari potatoes?
Hobee's tries to serve these but theirs are usually served cold, hard, bad.
Saute in butter/olive oil: chopped shallots, several per potato
Add potatoes, skins on, cut in small pieces
Add soy sauce to taste (at least 1/4 cup for 2 russet potatoes) and
cook until potatoes are soft and sauce has reduced
> " " stirfry sauce
> " " teriyaki marinade/sauce
Teriyaki chicken.
Marinate chicken parts for about 1/2 hour in teriyaki marinade. I put
this mix in a cold oven in the pan I'm going to cook it in, to get the
chicken to come up to roomish temperature. Some people are afraid to
do this because of bacterial possibilities.
The marinade becomes the sauce. Turn pieces skin side down and turn on
oven to 300 degrees. Cook about 45 minutes, turn skin side up, cook
until done, about 30 minutes for drumsticks, 40 for thighs. You can
turn up the heat for the last 10 minutes to help brown and crisp up
skin. Sometimes I'll put it under the broiler for a couple of minutes.
My favorite teriyaki sauce is Soy Vey, which is kosher, includes nice
things like onions and doesn't have as many chemicals as other brands.
--
Jo Ann Malina, make spamthis best to find my address
Everybody is always in favor of general economy and particular
expenditure. -- Anthony Eden
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| sf |
On Thu, 21 Apr 2005 23:48:28 GMT, Bell Jar wrote:
> I just tossed a ton of stuff on garbage
> day this week. I don't know if it was good or bad, I wasn't about to check.
>
My luck is always that what I tossed is what I need within a week.
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| Wayne Boatwright |
On Thu 21 Apr 2005 03:45:21p, Marcella Peek wrote in rec.food.cooking:
> In article <saag61pusf56401em75iac2g3uq8i64i7b@4ax.com>,
> Michael Horowitz <mhorowitREMOVE_THESE_CAPS@cox.net> wrote:
>
>> I'm cleaning out my refrigerator and I find a great deal of my space
>> is taken up with "use once" and forget items. How did I get here???
>> Here's an inventory of Chinese items followed by my collection of
>> pickles and olives:
>>
>> Kikoman's sweet and sour sauce
>> " " soy sauce
>> " " stirfry sauce
>> " " teriyaki marinade/sauce
>> oyster flavored sauce
>> oyster sauce
>> hoisin sauce
>>
>>
>> Capers
>> Spanish olives
>> Mingling olives
>> Pickled cauliflower
>> Pitted kalamata olives
>> Sweet relish
>> Homemade cucumber kimchee
>> Homemade hot dills
>> Hot cherry peppers
>> Kosher dills
>> pepperoncini
>>
>>
>> All are marked "refrigerate after use", so there they stay.
>>
>> Anyone else have this problem? - Mike
>
> YES! Our fridge door and the top shelf are crammed with condiments.
> Sigh....I need a good recipe that uses a bunch of them up or something.
>
> marcella
>
LOL! Mix them all together and take the results to a potluck. <g>
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Serendipity |
The Joneses wrote:
> Serene wrote:
>
>
>><dguttadauro@4ecp.com> wrote:
>>
>>
>>>Yick. Some things just shouldn't be pickled. Beets and cauliflower fall
>>>in this catagory.
>>
>>Mmmmmm, pickled beeeeets. With sour cream on top. Mmmmm.
>>serene
>
>
> A person after mine own heart. Red wine pickled b**ts. And three different
> kinds of cauliflower pickle: dill, curry & sweet. The ones I make for my
> house in 4 oz jars to avoid an overstuffed fridge.
> Edrena
>
>
>
>
Would you mind sharing your recipe for red wine pickled beets? I make
regular pickled beets so this sounds really good. TIA
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