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04-26-2009, 08:20 PM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,817
| | Antiques in the fridge....
I have a meat drawer in my fridge, where I keep cheese and lunchmeat. In addition to a couple of VERY old hot dogs and some undistinguishable moldy stuff, I threw away my anchovy paste, which I've had for way over ten years.
Do you have any antiques in your refrigerator?
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04-26-2009, 08:33 PM
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#2 | | | | | | | Senior Cook
Profile: Join Date: Jun 2008 Location: Half Moon Bay CA
Posts: 185
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I'm not looking. I don't want to know. If I knew, then I would have to do something about it. No thanks. I'd rather be on this forum.
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04-26-2009, 08:34 PM
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#3 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,288
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Probably. Don't know what, if anything, for sure without looking.
We sometimes have some cheese with a fuzzy green beard. Leftovers are more often aged to retirement.
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04-26-2009, 08:36 PM
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#4 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,948
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One of my brothers affectionately calls these items U.F.O.s - unidentified food objects. Yep, yep, yeppers. We all have 'em.
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04-26-2009, 08:42 PM
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#5 | | | | | | | Senior Cook
Profile: Join Date: Jan 2009 Location: Texas
Posts: 460
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I've got a nice size sliver of parmigiano cheese that is rock hard--just can't bear to throw it away. I might need it  .
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04-26-2009, 08:45 PM
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#6 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,948
| | Quote:
Originally Posted by Cooksie  I've got a nice size sliver of parmigiano cheese that is rock hard--just can't bear to throw it away. I might need it . | Microplane shredder...shred, shred, shred. 
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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04-26-2009, 08:53 PM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,817
| | Quote:
Originally Posted by Katie E Microplane shredder...shred, shred, shred. | Absolutely...it would be great as part of a coating for some fried food or part of a topping for a casserole.
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04-26-2009, 09:16 PM
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#8 | | | | | | | Certified Master Chef
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,726
| | Quote:
Originally Posted by Constance Absolutely...it would be great as part of a coating for some fried food or part of a topping for a casserole. | Or toss it in the freezer. Next time you make a vegetable beef soup or a Minestrone toss it in there! Well, as long as it's a small amount. If it's a larger amount still freeze it and grate as needed.
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kitchenelf
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"Count yourself...you ain't so many" - quote from Buck's Daddy | | |
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04-26-2009, 10:12 PM
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#9 | | | | | | | Executive Chef
Profile: Join Date: Jun 2007 Location: usa
Posts: 1,861
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My antiques tend to be more along the sauce and condiment line.
Got some shrimp paste in there I am scared to open....
My mother's freezer was a protected archaeological site, or should have been.
Guess that keeps me fairly current on leftovers anyway.
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04-26-2009, 10:40 PM
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#10 | | | | | | | Certified Master Chef
Profile: Join Date: Feb 2002 Location: North Carolina
Posts: 19,726
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I'd say I'm with GrillingFool - condiments would be my issue. I guess I don't practice safe lunch often enough..................if you don't get it PM me  .....wait...someone has that sig here so I can say.....practice safe lunch, use your condiments. 
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kitchenelf
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"Count yourself...you ain't so many" - quote from Buck's Daddy | | |
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