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stocking a fridge

post #1 of 18
Thread Starter 
I scanned the 'stocking a kitchen' thread, but don't feel the advice in it fits what I am looking for.

My wife and I will be moving very soon and so our fridge, and everything in it will be eaten or disposed of.

Once moved, We will need to purchase new condiments and other long shelf life items .

I am looking for ideas as to what should go into my fridge once i've moved.

(mustards,dressings,jams/preserves, et cetera)

-rF
post #2 of 18
nvm.
post #3 of 18
Sriracha hot sauce.
post #4 of 18
Sriracha
Mayo (I prefer the stuff from a Latin market)
Dijon mustard (get the biggest jar possible, it goes fast)
Various pickles (home made and store bought)
Maraschino cherries (for drinks, get good ones)
Make the jams yourself when the fruit is in season
Thai curry paste
various types of chutney (I'm considering making this myself too)
Some other picante sauces
Thai sweet chile sauce
Soy sauce
Maple syrup
Ketchup

Probably other stuff that I'm forgetting.
post #5 of 18
I was thinking this was going to be more a thread about how to stock a fridge for hosting unexpected guests. EDIT: Fuck it, let's turn this into that thread. This is what's in my fridge at the moment. - 6 pack of Coke - bottled water - Pellegrino - decent tonic water and club soda - Noilly Prat - limes - various ready-to-eat dried and cured pork products - cornichons - whatever block of cheese I last bought from Whole Foods - whatever Belgian or American micro brews I last bought - easy to recognize, decent, yet not great beer so people don't drink the above ^ - bottle of inexpensive dry champagne that isn't headache inducing This is usually enough to get by in the event of an impromptu get together (which seems to happen quite often).
post #6 of 18
this stuff should all be thrown out or finished within a couple months of opening. You're a heathen if you can't afford to replace basic condiments, and if you can't handle the responsibility of more exotic condiments, don't fuck with them.
post #7 of 18
Thread Starter 
Quote:
Originally Posted by impolyt_one View Post
this stuff should all be thrown out or finished within a couple months of opening. You're a heathen if you can't afford to replace basic condiments, and if you can't handle the responsibility of more exotic condiments, don't fuck with them.
I understand this, I tend to stick with 'safe' condiments because many can be costlier if one isn't absolutely sure they'll be used. I know which condiments I will need to replace,when to replace them, et cetera. I realize that 'long term' is relative... but what I meant is things that will be in my fridge longer than the things like produce and staples. Things I won't go through quickly, things that don't turn within days of opening. I am looking for suggestions, things I might overlook when moving, et cetera. I am sure you don't intend to do so, but it seems like you take any chance to shit on my posts any time I make one.
post #8 of 18
post #9 of 18
Home made pork, beef, and chicken stock in the freezer.
post #10 of 18
Things I use on a regular basis: Annie Chun's thai peanut sauce, Newman's own vodka sauce, Dijon mustard, Soy sauce, Salsa
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post #11 of 18
Tons of Coke Mayonnaise Ranch Sauce Chocolate Ice Cream
post #12 of 18
Quote:
Originally Posted by Gradstudent78 View Post



Things I use on a regular basis: Annie Chun's thai peanut sauce, Newman's own vodka sauce, Dijon mustard, Soy sauce, Salsa
i have had this annie chun's thai peanut sauce unopened in my cupboard for some time now. pls advise on what to use it with. ty.
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post #13 of 18
Quote:
Originally Posted by imhotep View Post
i have had this annie chun's thai peanut sauce unopened in my cupboard for some time now. pls advise on what to use it with. ty.

I typically use it for a chicken/noodle/broccoli stir fry I make up. Very tasty + easy to make.
post #14 of 18
How about some salt packed anchovies, which keep forever. Also consider salt packed capers. If you cook asian dishes, besides the already mentioned soy sauce, you can also buy hoisin sauce, toasted sesame oil, and fish sauce (nam pla). I also like to keep a bottle of roasted nut oil, like walnut, for salads. I try to keep more delicate oils in the fridge to make them last longer.
post #15 of 18
Soy Sauce is a most def, chicken broth is always useful to have. I guess butter, milk, juice, eggs. Of course the fresh produce stuff should be replaced every now and then. Get some olive oil. Sesame oil is yummy. Keep some canned sardines somewhere in your kitchen so you have some meat when you're in a pinch. KEtchup!!
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