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Old 08-11-2008, 11:26 AM   #11
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I too am guilty of Condiment Hoarding. They get tossed when I can't
remember what they were for..... ;)
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Old 08-11-2008, 11:29 AM   #12
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Quote:
Originally Posted by Callisto in NC View Post
In the words of Ron White, with one tiny substitution "We have condiments and we aren't afraid to use them." I use mine, albeit sparingly, and am afraid to toss for fear I won't be able to afford more when I need them.

I go by "if it smells bad, toss it" and that seems to work well for me.
I know exactly what you mean - I have a bottle of Thai Sweet Chili Sauce that it takes an act of a higher power to get the lid off - it still tastes great and I refuse to throw it away!

Have you ever tried Salsa Lezano/Lazano (South American)? I'm not at home so I don't know if that's spelled correctly. That's one that I kept for amost 2 years without "fear". I figured the little bit I used wouldn't hurt too badly

Another one that haunts my fridge if Tonkatzu or Tonkatsu sauce (Japanese) - EXCELLENT on an omelet made of mushrooms, Virginia ham, red onions, and colby or mozzarella...or any omelet for that matter!

I'm in "stock everyone's fridge with condiment" mode
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Old 08-11-2008, 12:22 PM   #13
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Me, too! My whole fridge door is chock full of condiments, all of them good. What makes it even worse is that I am moving the end of this month and cannot take most of them with me. Worse yet: where I live, most people don't even know what these strange things are--ponzu, sriracha, hoisin, etc. What to do?
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Old 08-11-2008, 02:59 PM   #14
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He did, however, give the OP good advice on clearing out her "stuff". I don't keep that many condiments - I swear -
You swear? Am I supposed to believe you?


Maybe I should have posted over in 'Please help me use up these ingredients'.......listing all my condiments. Condiment soups? Condiment casseroles.
My favorite signature line....someone here has it....practice safe lunch, use a condiment.
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Old 08-11-2008, 03:00 PM   #15
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Rachael Ray has a feature on her daytime show where she takes condiment bottles and jelly/preserve jars that are almost empty and combines them into sauces or glazes, maybe for pasta or grilled meats or veggies. A few tbsp. of 3 or 4 different flavors will make a yummy new flavor Or maybe not, but it could be fun to experiment!
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Old 08-11-2008, 04:59 PM   #16
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Originally Posted by blissful View Post
You swear? Am I supposed to believe you?
OK, it was a big fat lie!!!!!!!!!!!!!!!!!

GotGarlic - I bet something like orange marmalade and sriracha would make a great little glaze on some ribs or chicken - maybe even on scallops/seafood!!!
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Old 08-11-2008, 05:49 PM   #17
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Originally Posted by kitchenelf View Post
OK, it was a big fat lie!!!!!!!!!!!!!!!!!

GotGarlic - I bet something like orange marmalade and sriracha would make a great little glaze on some ribs or chicken - maybe even on scallops/seafood!!!
That does sound good. And a splash of soy sauce for salty flavor would balance it out
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Old 08-11-2008, 06:08 PM   #18
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That does sound good. And a splash of soy sauce for salty flavor would balance it out
We be creatin' The soy sauce sounds good to me!
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Old 08-11-2008, 09:01 PM   #19
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Our new refrigerator has a freezer drawer on the bottom, and a large shelf in the door for milk and soft drinks. That means I have a lot less room in the refrigerator door for condiments, and must use half my bottom shelf in the fridge for them.
That works out fine, though, because it keeps me from hoarding condiments. They either get used or thrown out.
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Old 08-15-2008, 07:23 AM   #20
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Originally Posted by Andy M. View Post
First of all, check the expiration dates. That should clear out half of them.
Second, Check to see if any of them smell bad.
Third, if you can't remember the last time you used it, toss it.

That should do the trick.
I had the same problem once and did this, except the week after I didn't buy any condiments and forced the family to use the existing stuff, they'll always leave half a bottle and want a new one
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