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Old 01-19-2011, 10:55 PM   #41
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At the grocery today, I found some of the Maggi sauce that MsM has in her fridge door. I like it a lot, used some on my steak tonight. Drat, now I have to find a hole in one of the shelves to store it. Ahhh Haaaaa........combining mustard jars to make room.
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Old 01-20-2011, 09:35 AM   #42
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At the grocery today, I found some of the Maggi sauce that MsM has in her fridge door. I like it a lot, used some on my steak tonight. Drat, now I have to find a hole in one of the shelves to store it. Ahhh Haaaaa........combining mustard jars to make room.
Thats how we got hooked on Maggi!! A favorite steak house puts it on their sizzling steaks and just about everything. I love it!! I put a small amount in my salad dressing and I put it in my steak dipping sauce also. Glad you like it.
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Old 01-20-2011, 09:44 AM   #43
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Dashi .......
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Old 01-20-2011, 10:31 AM   #44
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Fish sauce, dill sauce, herring in wine sauce, duck sauce, Everything else is pretty normal.
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Old 01-20-2011, 01:36 PM   #45
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How could I forget to add my bottle of Balsamic Glaze? I LOVE this stuff.

check it out.....

Balsamic - Roland Balsamic Glaze 12.9 oz: Amazon.com: Grocery & Gourmet Food
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Old 01-20-2011, 06:06 PM   #46
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During the Holiday onslaught of family visitors, my vegan daughter left some Thai Red Curry Paste and my other daughter left 5 beerbottles of Pumpkin Ale she thought was "cool" and bought for her boyfriend...none of us drink beer so there it still is...minus one he tasted.

Thanks for this thread, kayelle, or I never would've known half of what's there

I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good.
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Old 01-20-2011, 07:12 PM   #47
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I got Better Than Boullion Beef Base I made for my chili.
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Old 01-20-2011, 10:18 PM   #48
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Calamansi -soy sauce (that lime and soy combo is great).
And the two "must haves" for Chicken Adobo are Datu Puti brand "plain" soy sauce and coconut vinegar. I also have Marionberry-chipotle sauce, plain chipotle, both green & red tabasco, a few kinds of horseradish and three kinds of mustard. Other condiments go to the back of a regular shelf in the pantry refrig.
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Old 01-21-2011, 01:31 AM   #49
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During the Holiday onslaught of family visitors, my vegan daughter left some Thai Red Curry Paste and my other daughter left 5 beerbottles of Pumpkin Ale she thought was "cool" and bought for her boyfriend...none of us drink beer so there it still is...minus one he tasted.

Thanks for this thread, kayelle, or I never would've known half of what's there

I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good.
Spread on French Toast...wonderful. Stir into some thawed blueberries and put on top of angel food or short cakes.
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Old 01-21-2011, 09:13 AM   #50
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Spread on French Toast...wonderful. Stir into some thawed blueberries and put on top of angel food or short cakes.

Lemon curd is a great topping for vanilla ice cream.
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Old 01-21-2011, 09:29 AM   #51
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I have a bottle of Ice wine, a bottle of cranberry wine, a bottle of Verdi, soy sauce, dressings, vingegars, bbq Sauce, about 10 pounds of butter, Mustard, Ketchup, Franks Red Hot, Lemons, Maple Syrup, and Hickory Syrup.
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Old 01-21-2011, 01:52 PM   #52
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Australian Tomato Ketchup for Grown Ups. That is the actual name on the bottle.
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Old 01-21-2011, 03:20 PM   #53
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black bean sauce with garlic
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Old 01-21-2011, 10:51 PM   #54
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"I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good. "

Idea for your leftover lemon curd...
Roll out Grands biscuits flat and spread with cream cheese and a little sugar whipped together. add a bit of lemon curd in the center. Bake and enjoy your quick breakfast pastry! You can also use jelly, but I think the lemon curd is the best!
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Old 01-21-2011, 11:15 PM   #55
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How do you use just a little?

[QUOTE=pacanis;961177]This is the newest thing in my door.
Attachment 9687

And it's supposed to last a good long time, too, which is good.

I love this stuff, but I allways use the whole jar at once.The kind I buy is like concrete with a little liquid on top.It also has an aluminum seal that you have to pry off with a butter knife.How long does it last after you break the seal?Just wondering it really is some good stuff.
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Old 01-21-2011, 11:34 PM   #56
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"I still have Lemon Curd on my refrigerator door from Trader Joe's...a little goes a long way and I can't think of what to do with it other than spread it on toast. I did stick some in aebleskivers at christmastime. that was good. "!
I just love the things I learn at DC. I had to look up aebleskivers and then I had to look up glogg because apparently it is tradtionally served with aebleskivers. Who knew!
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Old 01-22-2011, 12:15 AM   #57
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Four piping bags with various colours of buttercream; 2 1-liter cartons of whipping cream waiting to become ganache and truffles; the usual suspects of sauces and spreads; a jar of vanilla paste; a bottle of liquid kelp; bags of black sesame seeds, pine nuts, pumpkin seeds and raw sunflower seeds; and, several dozen packages of ketchup, soy sauce, plum sauce, etc. from local fast food restaurants!
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Old 01-22-2011, 12:35 AM   #58
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I just took a sheepish peek at mine...not as bad as I originally thought...garlic bulbs, jar of chopped garlic, horseradish, butter, & margarine sitcks, cream cheese-regular, plus 2 kinds of flavored, dressings(italian, ranch, & baslmaic vinigarette), bacon fat cup, baby dills, capers, yogurt, &, a delicious jar of sesame/ginger Japanese salad dressing!...plus, a jar of green olives! It all sounds like "yum" to me..if I can plan appropriately enough!!
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Old 01-22-2011, 02:38 AM   #59
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two kinds of Miso, Hot sauce, egg and dairy free mayo, a bottle of homemade thousand island dressing, yeast, sweet and sour sauce, chili sauce
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Old 01-22-2011, 06:31 AM   #60
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[QUOTE=Debraj;962103]
Quote:
Originally Posted by pacanis View Post
This is the newest thing in my door.
Attachment 9687

And it's supposed to last a good long time, too, which is good.

I love this stuff, but I allways use the whole jar at once.The kind I buy is like concrete with a little liquid on top.It also has an aluminum seal that you have to pry off with a butter knife.How long does it last after you break the seal?Just wondering it really is some good stuff.
From what I have read it's supposed to last well over a year. You are supposed to leave that oil on top when you "spoon" some out.
And yeah, it's not easy spooning some out, lol. I also read that in Mexico they use the jars as glasses, which is why it's not threaded to accept the top back on. I've got plastic wrap on mine as it sits in my refrigerator door.

I don't use nearly as much as you. I've used it twice and have only taken about 3 TBS out. mixing it 1:4 with chicken broth. Yum...
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