As far as Italian ingredients, I always have one of those plants of fresh basil in the house, and some mozzarella in the fridge.
My dream kitchen would have a massive island with some beautiful slab of stone, a huge fridge, possibly even a walk-in – I just want it to be a plethora of fruits and veggies. I would have a nice bar area, too.
If I really like the smell of something – a piece of tar or my goddaughter’s plastic doll – I put a tiny piece in a bottle with a label. I keep them in a fridge in my bathroom.
Don’t ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.
People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.
I eventually turned the fridge and freezer off – they were empty anyway – and the boiler, desperate to save money, shocking myself awake in the morning with the shortest, coldest showers, and boiling a kettle of water twice a week to bath my young son.
If you looked in my fridge, you’d see maybe 12 different mustards.
I wish anyone in this world could go to his fridge and pick whatever he wants. Because the day you open your fridge and there is nothing in it, it is difficult.
I grew up in North Carolina, and they have a soft drink called Sun Drop. I love the diet version of it. It’s the greatest thing on the face of the earth. I always have it in my fridge – bus fridge and home fridge.
I love smoothies and Vitamin Water, but I always have some iced tea in my fridge!
I’m a born entertainer. When I open the fridge door and the light goes on, I burst into song.
You don’t need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.
What you really want to do is sit down and eat everything in the house. You can never do it, you’ve got to be disciplined, but in the back of your head, you’re sitting there and thinking: ‘what’s in the press, what’s in the fridge?’
In our family a whole ham on the bone would be bought three days before Christmas, and then stored in a pillow case and left in the fridge so anyone can take the huge thing out and slice it.
Making a big pan of soup and keeping it in the fridge is a good idea… and it’s a whole lot tastier than packet and tinned soups.
I romanticized domesticity for a while, and loved having a shopping list of groceries stuck to the fridge for the first time.
When I’m doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we’re talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?
It didn’t matter if we didn’t have new bikes and skateboards and a nice car, and a lot of food in the fridge. We were in the ocean just enjoying life to the fullest.
Organizing your fridge for maximum efficiency – in terms of food shelf life, food safety, and easy access to the things you reach for most – should be a top priority.
Online, you’re providing each other with the good aspects of being together as far as communication and support, but you don’t have to deal with the realities of paying bills together, or being annoyed when they leave the toilet seat up or don’t put the food away in the fridge.
Peanut Butter M&Ms in the fridge, I always have a giant bag. Every cookie and candy I put in the fridge, it always manages to taste better when it’s cold.
My mum was a lone parent at the age of 18, bringing up a son in the 1980s. The benefits system put food in the fridge.
I’m not a cooking person, so there’s not much in the fridge. On the rare occasion that I do cook, I make myself breakfast. Eggs are my go-to in the morning for some protein. Orange juice as well. You have to start your day off with that.
My mom used to cut out articles from the ‘Atlanta Journal Constitution’ when I was in high school. She would either give them to me to read or she would post them on the fridge. These articles would usually be stories of someone inventing something, breaking records, or achieving some kind of success.
I try to be semi-healthy, but I’ve got into a really bad routine of never food shopping. My fridge is always bare!
My kitchen in New York City is in the Richard Meier building on Perry Street, so it’s ultra-modern: white, glass and transparent. It’s 180 square feet, with an induction stove. Everything’s hidden, so you don’t see the microwave or the fridge.
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