What Three Things Are Always In Your Refrigerator?
In every issue, Bon Appétit magazine features a Q&A with a celebrity asking about his or her quirky food habits and favorite things to eat. Until a few years ago, it had always included this question: “What three things are always in your refrigerator?” I was intrigued by that question and was bummed when they stopped asking it. The decision may have been made because celebrity refrigerators sometimes aren’t very interesting—I remember several saying the one thing that’s always in their refrigerator is a bottle of champagne. Bor-ing. (Next to the leftover smoked salmon pizza from Spago, right?)
I still think it’s a cool question, as it lends interesting insight into a person’s tastes and cooking styles. If I were to answer, I’d say things like good European cheeses, lemons, and fresh herbs including thyme, cilantro, and basil. Still, I realize those answers aren’t particularly exciting and are a little predictable. So I thought I’d take this exercise a little farther and highlight three things in my refrigerator that are slightly unique yet surely staples of The Sicilian’s diet:
Pecorino Romano Cheese. Our family absolutely loves this cheese, and it is always in my refrigerator. It has pushed aside Parmigiano-Reggiano (considered by the Italians as the king of cheeses) to become our family favorite. (And it’s less expensive than authentic Parmigiano-Reggiano, too.)
Always made from sheep’s milk (“pecora” means “sheep” in Italian), Pecorino Romano is hard, sharp, and salty with just a tiny hint of musk, yet without the heaviness of a cow’s milk cheese. It is made primarily on the island of Sardinia, just off Sicily (apparently my affinity for it is in my genes!). It was also a staple of soldiers’ diets in ancient Rome. It is absolutely wonderful grated on pasta, or on sautéed or roasted broccoli, or on freshly made kale chips. My family loves a dish I make with rigatoni, Italian chicken or turkey sausage, sliced hot peppers, and kale that I braise in a sauté of garlic, thyme, fennel seed and chicken broth, topped with grated Pecorino Romano. My favorite comfort food in the whole world is spaghetti topped with marinara sauce, toasted pine nuts, and Pecorino Romano. I’m telling you, once you go Pecorino Romano, you won’t go back. 😉
food
The Redheads Hummus. A few years ago, I was with a friend (who happens to be very health conscious and fit), perusing the appetizers list at a downtown Ann Arbor restaurant. “How about we split some hummus with veggies and pita chips?,” I suggested. She flashed the mischievous grin of someone about to say something controversial. “You know, I just don’t ‘get’ hummus,” she said. Wow. Even my Dad will eat hummus.
Yet I kinda know what she means. At some point hummus replaced the Lipton’s French Onion and Frito Lay Bean dips of our parents’ generation as a “healthy alternative,” but the store-bought versions are often so bland you might as well eat spackling. So how did hummus get so ubiquitous? So we can say at least we’re not eating Frito Lay Bean Dip? If I make my own I add plenty of lemon juice and season it adequately, but I can never leave store-bought hummus alone. I find myself adding lemon juice, or capers, or chipotle hot sauce, or just about anything I can conjure up in the fridge to give it some flavor. Until I met the Redheads, which is an interesting hummus hybrid:
Locavore
Produced by two cute redheads (of course) in Lake Leelanau, Michigan, The Redheads hummus is pretty addictive. “Made With Many Organic Ingredients,” it says on the label, including the typical garbanzo beans, extra virgin olive oil, lemon juice, and tahini, but it gets an extra kick of umami from “organic gluten free tamari.” The product is currently only sold in Michigan, and in Ann Arbor it can be found at Whole Foods Market, Peoples’ Food Coop, and Arbor Farms Market, and can also be ordered online and FedExed to your home. Flavors include garlic, pesto, sundried, and cherry chipotle. And admittedly, I don’t ALWAYS have it in my refrigerator, but the Redheads are good Michigan girls and deserve a shout-out.
health
Roasted Walnut Oil. For as long as I can remember, I’ve been making salad dressings with extra-virgin olive oil, and only extra-virgin olive oil. No matter whether the acid in the dressing was lemon juice or balsamic, cider, red wine, or sherry vinegar, the oil was always extra virgin olive. And then I was introduced to roasted walnut oil by Ann Arbor personal chef Karen Eddy, when she helped me host a dinner in my home, and a whole new world of salad possibilities opened up. And bonus—it’s a good source of Omega-3 fatty acids. Oils can vary widely in quality depending on brand, so I recommend the La Tourangelle brand:
healthy eating
Roasted walnut oil offers such a warm depth of flavor, you can drizzle a little on some salad greens with a few splashes of vinegar and some generous grinds of black pepper and salt, and you’ve got a quick salad for lunch. For a little more effort, make a dressing of it with a little Dijon mustard, balsamic or sherry vinegar, some finely minced shallot, salt and pepper. Toss it with greens and some crumbled blue cheese or goat cheese, add some toasted walnuts, maybe some dried cranberries. I still go through large bottles of extra virgin olive oil in no time, but roasted walnut oil is always in my refrigerator (this delicate oil would go rancid in the cupboard next to the olive oil).
So what are three interesting staples of your diet in your refrigerator? Any weird ones out there? Fess up, and leave your three things in the comments section below.
Happy noshing,
The Sicilian
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289 comments on “What Three Things Are Always In Your Refrigerator?”
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Plain Greek Yogurt, white wine, and an insane amount of shredded parmesan cheese! 🙂 (I know I shouldnt buy pre-shredded cheese but it’s SO much easier to deal with!)
I’m a big one on the first two, for sure! I have to grate the cheese, though. I know it’s a pain, but it has a ton more flavor. I’m not judging though, I promise 🙂
Gochujang (Korean Red Pepper Paste), but my wife is Korean, so I am not sure if it counts…..
Never heard of it, must look for at our Asian market. I always have sambal in our fridge and use it as a condiment for Asian food occasionally, when I need some spice. But I find the brand I use a bit too salty.
Try looking for “Volcano Dust” on the Internet. I had some at a friends house. I love spicy food, but they should have named it “Insane Dust” If you are familiar with old Italian languages, what is Trolia or troglia mean?
That redheads hummus sounds very good – not ready to order it by FedEx, though. Roasted walnut oil sounds also very interesting – I will look for it.
Our fridge will not offer any exciting discoveries, I think. For the three important family things I will probably have to include spinach ravioli from Costco – kids love them and they actually taste very good for the pre-made stuff; sour cream (very important for my youngest, she eats it with everything); ketchup – now this is essential ingredient for my son, even though he is getting better with it. Thinking of it, if we can extend it to 5 things, you will also always find mayo and cream cheese in our fridge.
I had picked up a cheese/spinach ravioli from Costco once that was quite good; surprising tender for store ravioli. My kids loved it. Thanks for the reminder, must get again. My kids are now 8 and 12, so starting to move out of the ketchup-on-everything phase.
Duke’s Mayonnaise, Safeway Orange Water, Onions, Heinz Ketchup, Eggs, Milk, Wegman’s Orange Cream Yogurt, and last to my wife’s dismay any kind of Seafood Everything else is on a rotating basis. A lot of things for an Italian are not there due to my diet, number one Polenta or as the Americans call it Johnny Cake. My father made it almost every Sunday. I thought it was named after my Uncle John.
heavy whipping cream, kale, Point Reyes Blue Cheese.
Always have these things on hand.
Yum. I am literally addicted to kale salads. They make one at Whole Foods called a super energy salad; it has kale, dried figs, edamame, cashews, and lentils. One lasts for two or three lunches. Has helped hugely with weight management. It comes with a nonfat dressing, but I have to add a little olive oil, lemon, and coarse salt 😉 And man I looove Point Reyes Blue Cheese; I just don’t think I could control myself if it was in my fridge all the time. Just had some St. Agur blue cheese when I was out with a friend this past Friday–I was literally swooning, so good.
siracha/sambal, greek yogurt, carrots (not franken-carrots)
Me too on the siracha & sambal. And usually greek yogurt. Totally agree on the franken carrots, those things are freaky.
and butter. Lots of butter.
My list is almost the same!!! I always have sriracha, carrots, and peanut butter cups (they make a nice little pick me up!!)
You’ve got to love a naturally sassy hummus.
I know, right?
I prefer ones that spell “chipotle” correctly
Clancy’s Fancy Hot Sauce, Fresh Goat Cheese, Sweet Delicious Beer (preferably something from Michigan)
Hey – Great meeting you on Saturday, Sunday was rough.
I’m with you on the delicious MI beer. Unfortunately, the question was “what’s ALWAYS in your fridge.” And that stuff never stays in there…
I’ve got some Clancy’s in my hot sauce “aisle” in my fridge, too.
I’m not sure, but I always thought Pecorino Romano is from Tuscany, while Pecorino Sardo is from Sardinia…I love the young Pecorino Romano that is still rather soft, and not as salty as the aged Pecorino. Have yet to find the stuff I like here…
What’s in my fridge? Gochujang (Korean red pepper paste needed for most Korean dishes – neither I nor my wife are Korean, but I lived there for a while and we started incorporating more of their dishes), German Schwartau Raspberry Red Currant jelly (I have friends bring it or mail it from Germany, less sweet than American jellies) and pear mustard (pretty much pears cooked with mustard seed to create a sweet, fruity, spicy paste that goes great with cheeses, should also work really well with the more salty pecorino).
So I had to do a little research on your question, and according to Wikipedia (which I realize is “crowd sourced” and thus not guaranteed 100% accurate), Pecorino Romano is primarily produced on Sardinia, while Pecorino Toscano is from Tuscany and Pecorino Sardo is also from Sardinia. http://en.wikipedia.org/wiki/Pecorino_Romano. According to this wikipedia entry, it’s always hard, sharp and salty: “Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.” So maybe you’re thinking of Pecorino Toscano? I’m admittedly not an expert on Italian sheep milk cheeses so can’t say.
I love your other interesting condiments. I’ve got to try the Gochujang. Do you use it as a condiment, like sambal? Or more of a stir fry or glaze for grilled meats thing? The pear mustard sounds delicious and a great accompaniment to cheese.
You are absolutely right! I mixed that up. Yes, I was talking of Pecorino Toscano, that, to me, is the good stuff. I am not a fan of the saltiness in the other pecorinos. Many fond memories of sitting in Tuscany and just munching away on young Pecorino Toscano…
I actually cook Korean quite a bit and use it for that: It is quite thick, so usually needs to be used in the cooking process. It is great as a glaze (mixed with brown sugar, sesame oil and soy sauce) over potatoes. I also throw it in stir fried rice or use it in marinades. You can get it at every Korean store. I go to Galleria Asian Market on Packard: huge Korean store, everything the heart needs. And yes, the fruit mustards are totally addictive!!
Does anyone know where to get good Tuscan Bread. I have the Recipe for it, but my wife thinks I have bread on the brain and won’t make. The selling point it has no salt in it. Wegman’s has but they don’t stay true to the no salt rule. They think if they put a lot of garlic in the bread you will overlook the salt.
One story places all the blame on the Pisans. In fact, an old Tuscan proverb declares, Meglio un morto in casa che un pisano all’uscio, which roughly translated means ‘Better a death in the family than someone from Pisa on your doorstep’. This epitomises the rivalry existing between Pisa and her neighbours since the Middle Ages. However, it would seem that, in those far off times, Pisa unwittingly did Florence a favour. Legend has it that, in 1100, in an attempt to force Florence to surrender in one of their endless battles against each other, Pisa blockaded the salt that arrived at her port, preventing it from reaching Florence. Thus, pane toscano (Tuscan bread) was born – the bread famous throughout Italy for being sciocco, from the word in the Tuscan dialect for ‘unsalted’.
Tuscan bread is intentionally made without salt. If you need any proof of salt’s flavor-enhancing properties, just try a slice of Tuscan next to a slice of something like ciabatta. Same basic ingredients, completely different breads! Tuscan bread not only lacks depth of flavor without salt, the crust also doesn’t brown and the structure is much more delicate.
http://www.abigailsbakery.com/bread-recipes/tuscan-artisan-bread.htm
Tltrolia, thanks for the history of Tuscan bread; interesting.
How does walnut oil taste? I mean, does it have a sweet kick or more bitter and acrid? I might have to sample some.
I’d say neither. It’s more mellow. Earthy. Something with depth, or “umami,” like mushrooms.
For me –
1. Local, cured, hand-picked, organic, free-reange, sustainable, non-GHO modified, free-trade… darn, I forgot what it was.
2. Body Parts
3. Rottweiler Tenderloin, because it’s a lot more flavorful and earthy, than Poodle (aka the canine equivalent of boneless, skinless chicken breast)
Seriously – tabasco, sparkling water, garlic. But the first list was wayyyyyy more interesting.
Dude, we have almost the same exact list. I always have on hand: club soda/seltzer, Crystal Hot Sauce,and jarred garlic.
And Ranch dressing. There always has to be Ranch.
Great minds, Yinze, great minds…
Ha ha, I love #1 hedonist. I’m getting a little tired of the obsession with all those politically correct adjectives myself. My motto is, “The key to life is moderation.” Occasionally I succeed at it.
Boring: skim milk, eggs, PBJ ingredients
Slightly less boring: wine, fish sauce, Spanish chorizo
If we include pantry items: pimentón, garlic, something chocolate
If we include freezer: home-made stock of all sorts, edamame beans, all kinds of carcasses and bones. (note to FWH: rotttie meat is too tough for me, even after hours of stewing. Poodle meat just falls off the bone in e slow cooker, perfect Ina red wine sauce. For a fun summer variation, try grilled toy poodle ribs marinated in sherry vinegar.)
I’m offended that you use a slow cooker.
diggin’ on the chorizo and homemade stock of all sorts!
Don’t go around hating the slow cooker! This is a totally gentrified top-of-the-line slow cooker, made in the snow-capped mountains of northern Spain by Gypsies, and used by famous chefs like Ferran Adria and other molecular gastronomes. It has a special button that allows me to use Nitrogen to prepare poodle shanks while julienning cucumbers and pureeing tomatoes. It’s the only way to make ketchup, really (but you’ll need a slow cooker with a blow torch attachment, and hat oats extra). And it’s wi-fi.
I want one 😀
A good white wine or two, the reds are in the cellar, garlic and some good hard aged cheddar. The start of anything I need to nibble on or to prepare.
Hmm, that’s how I work, too.
Fig Jam, gorgonzola cheese (which, btw, broiled on baguette slices makes a killer last minute appetizer) and almond milk for my lattes
Love fig jam; got some for holidays and served wih cheese plate.
1. Wine
2. Thai Green Curry Paste
3. Creme Fraiche
They are always there although some have a very high rotation rate (and I’m not talking about the curry paste)
Nice list. Creme fraiche is the bomb.
I love that phrase – reminds me of Breaking Bad
A variety of cheese. Sour cream. Eggs.
We love cheese and it’s nice having a variety for surprise company, or as an add in to a meal to make it rich. Sour cream because we eat tacos almost weekly, and I also add it to mashed potatoes for a little extra tang. Eggs, because those hens are doing so well at their jobs. And we do love breakfast foods!
You are so lucky to have fresh eggs! (Read your blog!)
I certainly feel lucky to have them! They are so much better than the store bought variety!
Can you tell me the one thing here on earth that can reconnect brain cells that have wondered of. Hint: it is part of an egg.
1. Coconut Water
2. Young Thai Coconuts
3. Coconut Hair
Wait.No.Not.Hair!
Oil.
Coconut Oil!
Really want to like coconut water..
Lol, I really want to like chocolate, or at least coffee, but its a no go for me and I get the most perplexed, “are you a human being” kind of look when I turn down chocolate, or remotely indicate my dislike. Don’t like Coconut water? Eh, people can deal with that… Chocolate, on the other hand is a whole ‘nother’ beast.
Ume boshi, moromi, and greens (whatever’s in season).
🙂
Huh? Do tell!
Yeah, what are those first two?
pickled plum and something like a vinegar saki
I absolutely agree on the Pecorino Romano! 😀
Yeah girl!
A. Jarlsburg Cheese
B. Duck Trap Smoked Salmon
C. Dave’s Insanity Sauce
The latter item remains in the fridge as its rate of consumption is not a swift one…
Mmm smoked salmon.
Yum! I am a big cheeser lover myself and cannot get enough of Romano cheese. We recently used it for home-made Mac’n’cheese – sooo good! Just sprinkle it on top before you shove it in the oven! 🙂
Great idea
In my (British) fridge I always have Pecorino Romana (ditto alert!), Stella Artois beer and garlic bulbs – oh and tuna and prawns for my very spoilt cat!
Yay! Pec Ro is universal!!!
Why oh why did you give me yet ANOTHER reason to get lost in the earthy hippiness of Whole Foods (to locate RedHeads Hummus). I was bred on Velveeta and Ritz crackers, but have joined the ranks of appet-snobbery and will visit any and all organic markets in the tri-state area to find the latest craze.
Three things in my fridge: heavy cream, a bottle of cooking Chardonnay and capers.
Love your piece. : )
Thank you. Love your response. Capers always in mine, too. Those briny little darlings..
drop by Wegman’s food market for the cheese tasting party
Butter, 2% Milk, Wine =)
Cheese, cheese, and cheese
Since I will always have to watch my weight, my 3 are fruit, lettuce and water. Pretty boring, right?
Yeah. Live a little. 😉
I can’t though live too much! http://www.segmation.wordpress.com
Well, lookee here, all Freshly Pressed. YAY! Congrats to you and the Sicilian. Loved this post.
I always have red wine, Pecorino Romano (I swear), and garlic in my fridge. My seasonal item of choice right now is kale. I buy it whenever I see it, so I always have some in the fridge.
That’s The Sicilian for you. I knew it was only a matter I time. She’s a terrific writer!!
Thanks! And great minds eat alike.
Thanks. And great minds eat alike!
Thanks! And good mines eat alike.
hmm, for some reason: instant noodles (I just love those as breakfast, silly me), honey mustard dressing(I adore that dressing for my salads), garlic and onions(every pasta I make needs this!)
Mmmm….food.
I also always have a block of parmesan. My other staples are crumbled feta and kalamata olives. I could just eat those and be happy.
Olives and feta shows up a lot on these comments!
Mmm, that hummus sounds amazing! I always have hummus in my fridge too, along with milk to make tea with, and wine. I’m afraid I don’t have a very interesting diet!
All sounds good to me!
We always have Sirachi in our fridge. My wife hopes to make sirachi oil once we get to the bottom of this bottle. At the current rate, that’ll take until about 2021. I’m a Frank’s red hot guy myself. I agree with the crumbled feta comment. We always have that and we make a delicious feta cheese dip with it from time to time. I guess our third is milk. Boring, but we have three kids so we need milk!
Siracha oil…great idea.
I’ll spare everyone my wanna-be foodie / obscure item I found at Whole Foods list and give you the reality of what is always in our fridge:
1) Milk. Skim from whatever brand is cheapest at the store that week.
2) Ketchup. I don’t use it on a lot of stuff, but I can’t remember a time when I haven’t had some in the fridge. Heinz or bust.
3) Pickles. I’m convinced that all refrigerators come with a half-full jar of pickles (usually Kosher Dills) that are permanently bolted to the back of the middle shelf. Fortunately, they never expire (hooray for preservatives!)
Can you be a wannabe foodie? Or maybe it’s
that foodies are wannabes…
A head of garlic or two, lemon grass, and curry paste
Lemon grass! Well then. Very southeast Asian.
The 3 things that are always in my fridge are milk, butter and cheese. Quite basic I know lol x
Thank God for cows. And sheep. And goats.
There are two unknown life forms at the back which have evolved from things left at there for far too long. I can’t get them out, as they’ve formed an alliance with the baking soda, which is also alive. I’m trying to negotiate a peace treaty with them, where for their continued existence, they will not try and sublimate any food I put in on another shelf, unless that food expresses a 60% democratically obtained majority to join with the three life forms already extant in the fridge. I’m just worried that they’ll form fifth columns in the other food that is in the fridge, taking them over from within.
Wow. So what happens if a civil war breaks out? Baking soda bombs?
No, unfortunately, it’ll have to go straight to pickling vinegar. A short, decisive strike, showing no mercy will have to be the only way to go to minimize casualties in the other, hopefully innocent foods trying to maintain their democracies. Some of the cheeses may have to be pared, though.
Coke (my boyfriend is addicted to it), some kind of cheese and leftovers.
Where there are leftovers there’s a cook!
Tomatoes, Avocados, Fresh Garlic
Guac!
great post. and wonderful items in your fridge.
*thinksforamoment*
ok.
here’s what we have over here in Los Angeles = dijon mustard, inky black olives from the melrose place farmers market, strong/sharp cheddar cheese
yum.
Yum indeed. Are olives like the French cured?
we buy them from a greek lady at the farmer’s market so we’re assuming. greek. but yes, cured. and Most Delicious.
So very true about the hummus becoming so ubiquitous now! The comparison to spackling is often the case, yuck. I would definitely give the Two Redheads recipe a try, however, my Syrian side of the family undoubtedly makes the best rendition. Maybe I’m a tab bit biased haha, but it’s soo good, and surprisingly simple. I want to say they just use chickpeas (garbonzo beans), garlic, lemon, olive oil, tahini, and possibly one or two others ingredients to give it a signature tasty flair. Great post though!
Thanks! Yes, that’s about it for hummus plus salt and pepper.
refrigerator: tomatoes, eggs, and butter. but more on tomatoes and eggs. for omelets, pasta, tomato sauce, and basically almost tomato with every meal. butter for baking and sometimes cooking.
pantry: garlic, onion, olive oil.
pretty basic lol.
Late summer has to be your favorite time! #tomatoes
soy sauce, ginger paste, tomatoes
Ginger paste, good idea
Cheddar cheese, baby spinach and caramelized onion chutney. (although my dirty secret in the fridge is heinz salad cream)
Organic navel oranges, organic sweet yellow onions, and fresh garlic.
Have you ever made orange salsa? Oranges, white onions, cilantro, jalapeño…anyway that’s what your list made me think of. Great with tortilla chips.
Hmm…I like the way you think. Will Google that one.
In our English fridge (does it make it English if it is situated here, if not it is Italian but we are English) ahem getting on…
Black olives, feta and radishes – all three I love to snack on. The fridge contents makes me look better than I am, there is a bulging junk food cupboard that I will not share the contents of for fear of judging.
Ha ha, we don’t judge here at foodandwinehedonist.com.
says who?
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I don’t think mine are too exotic, or unique… but I can’t do without them.
sofrito – staple of puertorican cusine
fresh mozzarella cheese
Almond “Milk”
I’m with you on the cheese, though for me its still Parmigiano-Reggiano. I’m going to check out the Pecorino Romano. Typically there are many kinds; .queso, cheddar, mozzarella, etc. I love cheese
Red Thai curry paste. I enjoy a variety of foods and red Thai curry is pretty way and quick once you find the right amounts for your taste.
Spicy mustard. Its great on sandwiches/wraps or in homemade sloppy Joe sauce. Really it helps add a tang to several sauces.
Great post! I think I always have lemon juice and syrup…interesting. haha Congrats on being Freshly Pressed!
Thanks! Had a great drink recently that included lemon, vodka, and maple syrup…
Good to know, maybe it will find its way out of my refrigerator! 😉
My fridge would always have fresh lemons, Worcestershire sauce, and Tabasco sauce; my pantry would have lemon pepper, olive oil, and celery salt. With those six ingredients I can spice up some very nice meals.
And a great Bloody Mary 🙂
LOL! 🙂
Eggs, coconut milk, lemons, and sparkling spring water. OK, I know that’s four, but I couldn’t stop at 3. I eat a paleo style diet, so I always have to make sure I have plenty of paleo friendly cooking items on hand. And the sparkling water (I’m partial to La Croix or the mandarin orange variety from Trader Joe’s) because I drink it like crazy to avoid the temptation to overindulge on red wine! Which, of course, is also on hand, but not kept in the fridge. 😉
Paleo? Not familiar.
Eating like a caveman… Meat, plants, nuts. No grains, dairy, or processed sugar.
I have to say in the fridge, grass fed butter, ripe avocados and kale or spinach. In the pantry always coconut oil, mct oil and Himalayan salt.
Grass fed. Impressive. Taste difference?
It does a bit…creamier. So much healthier for you than regular butter.
Check out my blog for more of the health benefits of butter.
http://wp.me/p3brk4-2o
This is fun.
Homemade dog food (which I make fresh once or twice a week)
Half and Half
Diet coke
Certainly and interesting list!
Tammy, take those tomatoes out of the frig! Put them on your widowsill … or anywhere except the frig.
You have either read the book or your family has told you. That is how most people learn about keeping tomatoes and potatoes out of the fridge. I on the other hand received threats from guest when I was in the Navy.
Fun post!
If I had to pick the top 3 things I have to keep around I’d go with a good sharp cheddar, Maine Root soda, and organic cage-free eggs. I don’t drink that often, so soda is what I keep around instead. Cheese is essential for making scrambled eggs, and can be used in many standby applications like grilled cheese sammi, nachos, crackers with cheese, biscuits, a sauce for broccoli or cauliflower. I bake alot so eggs always have to be available, and they make up the “meat” of my vegetarian (most of the time) diet these days.
Mmmm… now i’m hungry 🙂
Fresh basil, butter, and buffalo mozzarella. I eat more olive oil than I should admit, but that lives next to the hob. 🙂
Can’t eat too much olive oil…
Yogurt (plain greek or regular lemon), raw veggies (broccoli or cauliflower) and eggs. Boring but they get the job done! 😀
I agree with Pecorino Romano it is always in my fridge too! I also always have eggs, both for breakfast on the weekend and for baking. My third thing is brussels sprouts, they are my favorite vegetable!
I saw your blog…I thought your fridge was empty! 😉
hahaha. It was! The repair man came and it is running again.
Good list. Love a shredded Brussels sprouts salad or roasted.
Awesome Post. Very interesting concept. I applaud your must have ingredients; except for the hummus 😛 Long story.
Check it out:
http://chefalzaid.wordpress.com/2013/02/07/i-really-hate-the-hummus-here/
Love your post! I always talk to my friends about this because we’re all so different!
My three go-to’s:
Baby Spinach – I hate lettuce (with a passion) but I love a good chicken & spinach salad, or even throwing spinach in my smoothies. Either way, always have it in the fridge.
Greek Yogurt – typically vanilla or strawberry. It’s a high protein snack and I also use the vanilla do dip fruit in or just to thicken up a smoothie. Always, always have greek yogurt.
Cheese – all varieties. I love cheese. Currently I have ricotta, colby, parm, cottage cheese even!
Good list. I like throwing baby spinach in soup, too. Instantly more nutritious.
Garlic, blue cheese, greek yogurt. I love foods with lots of flavor!
Scrambled eggs, hard boiled eggs, raw eggs.
Me lovey eggs long time. 😀
Ha ha. What movie is that from, Full Metal Jacket?
Sadly, it’s from the bottom of my egg-loving heart. 😦
Crushed garlic (for those rare time I don’t have fresh garlic to crush myself), a million different Asian sauces and that really bad plastic cheese (like on McDonalds burgers). It’s not very classy but what can I say? It’s a guilty pleasure 🙂
We’re all about Guilty Pleasures at this blog!
Sharpe cheddar, milk, and salsa…always! 🙂
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MILK, BUTTER and EGGS.
Sweet potatoes, eggs, spinach. Always always always! Awesome post.
Thanks!
I have to be truthful here. I am a college student so don’t judge me too much. Beer is a staple I always have a six pack of some off the wall craft beer. 2nd growing up with my mom turned me into a mustard fiend. I have yellow mustard, dijon mustard, honey mustard, deli mustard, I’m a mustard collector. Being creative over the years, I have found that there is very little that can’t be improved by a little mustard. Third would definitely be eggs. I can eat eggs any time any where any style you can cook em. Again sometimes my creativity gets the best of me, and I add a couple eggs to ramen noodles. As I eat it I try to convince myself it’s the same thing as egg drop soup.
Honorable mention, I’m with you on the hummus, I often have hummus. Bacon, gotta have something to go with the eggs. And Hotdogs or Brats or Sausage….something to slap on a bun with a little bit of mustard.
I’m just impressed that you’re a college student that’s willing to splurge on craft beer!
Just because my pockets are empty doesn’t mean my pallet should be. hahaha
I think my freezer is really where it’s at. I live alone and don’t seem to eat that much. If it doesn’t come in tiny quantities and it’s something I need to keep on hand, it needs to be frozen: I would say fresh ginger, fresh curry leaves, and coffee.
Curry leaves! Cool, and yum.
This is interesting! Well, my refrigerator will always have yogurt (but the ones with flavors like peach, strawberry, mango etc because I can’t stand the tast of just yogurt) anyway, non fat milk because that’s just how I roll. And pineapple juice! Yay! Haha! Thanks! 🙂
Nothing too exciting in my fridge. Milk, apples, and yogurt. Sometimes I mix it up a bit and I put red pepper hummus in there. So yum!
Strawberry Greek yogurt, apple gouda sausages, chard/kale/escrole. Love my greens!
Intersting, however, there is nothing unique in ours other than the husband, this son, and out cat—try to keep them out. The milk has a better chance of leaving.
Milk, Butter, and eggs can’t do much with out the basis of Food Preparation. The question was what three things are ALWAYS in your refrigerator. I find it hard to believe someone buying something else if they are out of one of these three. So re think the question then answer, laugh out loud;)
Pepe Saya Pesto, haloumi and free range eggs.
What is Pepe Saya Pesto?
Wow, the romano cheese I could totally relate to, but the hummus and walnut oil? I wouldn’t have guessed those to be staples. Great post! The three things I always have are apples, baby carrots, and string cheese.
I’ve been over there many a times and can attest to it…
Nosy.
Good post, I like how you wrote it! Come visit our site at http://www.surfskiesp.com if you want to know about Ocean Sports! Regards.
Carlos
Broccoli, light sour cream and white wine…sounds crazy but they open up a ton of recipes…and don’t forget the Hungarian sweet paprika
Spices (onions, garlic, tomatoes) ….. Rice…… and Fresh Milk.
I’m a Filipino and an 18-year old college student leaving in a house by myself and I’m really not sure what those foods are….but to be the first blog I’ve had interest to read on, your love for food is superb (along with the others who commented).
Thanks for making me learn more about people’s fridges from the other side of the world. 🙂
As a fellow Filipino, I’m surprised you didn’t say patis, bagoong, and Mafran… Stay tuned to this site – planning some Filipino recipes in future!
Thank you!
what a coincidence! was thinking of this just the other day- my fridge is always full of junk left over from the previous days, which no ones gonna be eating anyway, only to be thrown out to make way for some more left overs! I stopped looking into my fridge eons ago, and yours seems like one of those fridges we get to see on television:)
Reblogged this on Oyia Brown.
Thank you!!
Fresh milk (I know it’s boring but I drink a ton of it), normally some sort of cheese and vegetables.
Beer – preferably a locally crafted IPA
Cheese – To be honest, soft cheeses make my gag reflect go into overdrive, so I prefer a sharp cheddar
Milk – strictly to be used for pancakes, milkshakes and Cinnamon Toast Crunch
Where’s the “local”? Which IPAs?
Monumental IPA (Port City), Raging Bitch (Dogfish) – Northern VA/MD/DC area
We almost always have grape jam for the 8 y.o., ranch dressing for the 11 y.o., and a craft beer for the husband. It may not be exciting but it keeps us happy.
BTW, I love my crock pot. On busy nights I can throw what I need in there and come back to a great meal.
hmmm… definitely chocolates, cheese and red wine.. 🙂
Tahini-I use it in so many things (including hummus) that I run through it very fast.
Flour-because if I have it outside the fridge (even in containers) it gets beetled, I swear Tribolium are the smartest beetles on Earth.
Tomato puree-I tomato up almost everything.
Beetled?? Where are you located?
In the UK, but for some reason flour beetles seem particularly skilful packaging burglars around here. I’ve lost more flour than I like to add up.
Vanilla greek yogurt, lacinato kale, green pitted olives. My daughter and I are grazers…
Grade B Maple Syrup, Cholula Hot Sauce, and Olives (rotating 2 or 3 varieties), I have loved the sweet, oily, salty and bitter combinations of olives since I was an infant, literally, I would cry when my mom, but the lid on the olive jar.
love what you wrote!
here are my 3, with a bonus item.
anchovy paste. straus whole milk yogurt. wild smoked salmon.
and (i know this makes 4)
kale (love that it’s ‘in’ now). and i come by it honestly: all us Portuguese are ready to make kale sopas (soup) at any time.
Yum. Recipe?
White wine, olives (not the same lot all the time – I love them and have to keep a regular supply in!) and soya milk.
And fruit juice – I can’t count either!!
Emma.
A can of Bud. And two more cans of Bud.
Do you ever go crazy and get the Bud Light?
Thought about it but my analyst advised against it. Think I’ll break up with her.
This will make most people nauseous . . .mayo, ketchup, and yellow mustard. Yup, I’m old and was raised in the midwest.
Just don’t put the ketchup on a hot dog
That’s the only way I’ll eat a hot dog (and I very rarely do) is with ketchup, cheddar cheese and yellow mustard combined, oh and the hotdog must be burnt a little…maybe I’m trying to make it into a hamburger?
Almond milk, Lemon juice, and, my favorite, Kale!
Miso paste, strawberry jam, and tomatoes 🙂 Great post!
Thanks! Good idea on miso paste. How do you use?
I use miso paste to make miso soup!
http://wegotthebeets.com/2012/02/21/vegetable-miso-soup/
It’s healthy, filling, and you can also add a variety of vegetables which is convenient if you have any left overs. You can also use miso paste to make miso dressing, marinate it on meat or fish, and the options are endless!
I use miso paste to make miso soup!
http://wegotthebeets.com/2012/02/21/vegetable-miso-soup/
It’s filling, healthy, and you can add any kind of vegetables. Miso is also great to marinate fish/meat, for salad dressing, and the ideas are endless.
I always have eggs, some kind of green vegetable, and fruit. Veggie-wise, I tend to have some kind of vegetable or vegetables. I often get what is on sale. I do the same with fruit. I can’t say if I always have these in my refrigerator, but I often have cookies as well–one of my guilty snacking pleasures. I like to have hummus and siracha hot sauce, but if I’m tight on money, I’ll forego having them, as well as my cookies.
Limes, tonic and gin.
I’ll be right over
Except that roasted almond oil, I’d no idea what you were talking about I mean cheese its fine, but reggiano cheese or redhead hummus blew away my mind….
but I’m pretty sure that it must taste good,
Tomatoes, grapefruits and fancy olive oil. And now I’ve to make some hummus!
marmalade, Green and Black’s chocolate, and Blue Stilton cheese
cheese made from carabao milk – what i love about it is that it really doesn’t spoil easily, chorizo – i love it on fried rice and the kids’ fave too and of course eggs.
Carabao?? and with the chorizo, fried rice and eggs…. Tapsilog?
yes! my kids love it.. and with that cheese made from carabao milk, i put it in my salads, mac n cheese, and spaghetti 🙂
variety of stuffed green olives, milk, variety of apples
After reading your post, you might not want to know what’s always in my fridge. Wilted kale, baby carrots, and a container of something unidentifiable that looks a bit like brains. It’s always there because I’m afraid to open the container and throw it away.
brains!!
Sriracha, parmesan cheese and greek yogurt. MMMMMM, breakfast of champions! 😀
I have hazelnut oil by the same company that makes your walnut oil. It’s amazing. I totally agree about richness and depth on a salad, rather than standard olive oil.
Hmmm must try.
Skim milk, a veggie and a fruit.
Seriously. I feel bereft otherwise, food-wise.
The three things always in my fridge are flax oil, egg whites in the carton and hot sauce. Not very interesting!
What’s the flax oil for?
I eat a teaspoon on my oatmeal in the AM and a teaspoon with my 6th meal before bed. Gotta get my omega 3!
Sesame tahini (so I can make fresh hummus), bacon of some sort, and at least three types of “real” cheese – not American or any processed stuff, but whole chunks of the stuff. Capers and anchovy paste.
There’s always the white wine, milk, eggs, maple syrup, butter, veggies, etc., just like there’s sugar, flour and oil in the pantry, but those five things are not in my Mom’s fridge.
Milk, 100% orange juice (not from the concentrate) and licorice ice cream!
My husband jokes about Licorice ice cream, because he knows that is the worst possible flavor for me, but we never knew it really existed. Where do you get it?
hi brain4rent, I found it in Sweden 🙂 I had no idea that Swedes are so obsessed with candy, especially licorice! You can find licorice in everything, candy of all sorts of shape, chocolate, ice cream…
Thanks, now I can rest assured it wont be in my freezer, not planning a trip to Sweden anytime soon.
Great post. Everyone here has given me some new things to add to my grocery list this week. 3 things in my refrigerator:
Milk – my boys drink at least half a gallon a day
Beer – for me and the hubs. Currently addicted to Samuel Smith Organic Chocolate Stout.
Feta cheese – great on salads and tomatoes. Hubs also loves it in an omelet.
Fat free Half and Half — Can’t have my coffee without it.
Pasteurized Yellow American Cheese — Never goes bad and there’s always grilled cheese if you have nothing else to eat.
Sliced Homestyle Polish Beets — Side dish that goes with a lot of meats.
Oops! I meant processed Yellow American Cheese.
crumbs, mold and mildew
I may have scrolled through all these comments to find this comment. 🙂
🙂 you are kind
Reblogged this on Dan Allens – Media & Services Reviews.
Parmigiano reggiano; sharp cheddar, and fresh mozzarella, preferably buffalo mozzarella.
All of y’all are making me hungry! 🙂 The not-in-everyone’s-fridge staples for me? Baby spinach. Pepper jack cheese. Bread crumbs.
Hmmm bottle of Merryvale Starmont Cabernet 2006 or ’07 (love it chilled), homemade fig and pluot jam and eggs. Cool blog, keep up the great work!
Thanks, jam sounds great.
Hmmm… the common would be eggs, milk, cheese… otherwise, yeast, sourdough starter, and yogourt…
Blue cheese (either Maytag Blue or Roquefort), a half-drunk bottle of white wine, and Perrier. Wow, I sound pretentious.
Parmigiano-Reggiano, white wine, and fresh herbs! My two greatest loves are Italian and French foods.
Hmmm… Okay, I got it. Almond milk is a must have for smoothies, cereal and the like (yes, I’m vegan). Hummus is definitely be number two – see, I’m not so strange. And the third item, a recent fetish, is Kalamata olives. They add the best flavor to everything! Great post, by the way. Interesting and fun.
A cheap and good quality white wine or sparkling for making risottos and sauces, a creamy plain yoghurt for curries, bircher muesli and dressings, and a selection of dips in case I need to feed nibblies to people unexpectedly or before dinner is cooked and I’m hungry 🙂
I always have minced garlic. I use this on just about everything except flour based baked goods. I always have eggs and heavy whipping cream for my baking.
I always have apples, feta cheese, and some Archer Farms pasta sauce. I know I should make my own, but for some reason I just ADORE all of their sauces! Really enjoyed your post!
I love Rao’s pasta sauce. Have not found anything bottled nearly as good.
I will have to give that a try!
Thanks for all the great responses! I read each and every one. So honored to have been Freshly Pressed! The two things I’ve learned from these comments: I have a lot in common with most of you in terms of tastes; and the most common items in fridges appear to be yogurt, feta cheese, olives, white wine, milk, eggs, tahini. Common fixtures in mine as well 🙂
Jalepenos, skim milk, and sour cream.
I always have cottage cheese, eggs, and apples.
Congrats on being FP! I usually have hummus, almond milk and natural PB on hand in my fridge. Have a Great One:)
About 3 dozen eggs, almond milk and fresh ginger. We’ve 2 veg heads, 2 seniors and a burly omnivore in our house!
Reblogged this on Haute Mom Living and commented:
Enjoyed this blog…
Three things always in my fridge?
Sharp cheddar
Mozzarella
Parmesan
Yes, my existence is fueled entirely by cheese.
A very enjoyable read, thank you!
uh, normal food??? eggs, milk, butter…
Normal is in the eye of the beholder 😉
So true!
My fridge is divided into quadrants: My fridge, Hubby & daughter fridge, our rabbits’ fridge (greens, red peppers, fresh herbs) and staples. Staples are Potatos (sweet and maine), fresh garlic bulbs, yellow onions. My personal fridge: Almond “milk”, grade B local maple syrup (so much more wonderful than any “A” grade”, and Parmigiano-Reggiano. (we have the Pecorino, too, but I’m way way more in love with Parmigiano.) and I borrow liberally from my rabbits’ fridge, Not so much my hub/dau’s
Besides the usual stuff…hmm… there’s always more than a couple of kgs of oranges, several homemade jams and a bottle of Pinot Gris.
Reblogged this on Vegan Surprise! and commented:
This is an interesting question and one I had to ponder for a little while before deciding on my constant 3. If you had asked me a couple of years ago I would have said Cracker Barrel Medium Cheddar Cheese, lettuce (assorted varieties but most often romaine) and 2 percent milk. Reformed, my new constants are Kale ( just love this leafy green for so many reasons), apples or pears, and ginger.
Tell me, what are your constant 3?
Wonderful post. Even i love some of the seemingly.ordinary questions put to celebrities
Congrats on the FP! I have to say two of the things in my fridge always seem to be cheese and hummus very yummy and sometimes can be combined depending on the third item! Great post 😀
I always have apple juice, pancakes and turkey… Wow that seems really odd for some reason. But I actually only use this stuff so my fridge is mainly full of pancakes, so I can got up at 5am and make all those gog damn pancakes. …
LOVE! Great hummus heads-up.
Capers, unsalted butter, and Worcestershire sauce. Hot cherry peppers are becoming a permanent resident, too!
Eggs (tastes great whatever you decide to do with it),
a big bottle of Kikkoman Naturally Brewed Soy Sauce, which I use for practically everything, and
a tube of plain yoghurt. I use the yoghurt mainly for 3 things: face masks, mixing it with honey & fruits for a cup of fruity yoghurt, and throwing anything I’m in the mood for in the blender with it for a delicious glass of smoothie.
That is some multi-purpose yogurt! 😉
came across your blog from ‘freshly pressed’. Congrats. I love this question as a foodie and oenophile (did I just use that word?). Anyway – at least 3 bottle of wine (sparkling included), eggs (its basic protein) and goat cheese.
Thank you! I know, it’s an odd word.
So glad you asked! This is my new favorite question, since I am so over talking about the snow. I always have a big pot of homemade soup, organic half and half for my coffee, and a few craft beers.
what are your go-to soups?
This is kind of a tough one because I feel that there are several staple items in my fridge at any given time. The top three would be: something pickled (dill pickles, olives, asparagus), an aged cheese, and eggs. Eggs are such a great go to meal when I’m not in the mood to whip up a big dinner.
Cream chease, cauliflower/mushrooms and orange juice 🙂
My favorite combination of a snack !
Eggs, OJ & Ice cream! Staples to nutritional wealth!
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I just don’t know how to limit it to 3 (or 5). But the top 5 (in no particular order) are:
1. Hela Curry Ketchup (for my hubby, who became addicted when we lived in Germany)
2. Butter (the real thing, and preferably Irish)
3. Sharp Cheddar Cheese
4. Greek Yogurt
5. Salad fixings – lettuce, onion, tomato, peppers, etc.
Love Irish butter. Cold with some good grainy bread, mmmm.
I love it on rosemary bread (crusted lightly with sea salt) or sourdough. Mmmmm! Nothing better than good bread and butter. 🙂 Loved your post. And I always like posts that ask a question of the reader. I find all the answers fascinating!
1. Balsamic Vinegar
2. Almond Butter (not sure why it’s in my fridge!)
3. Eggs
Heavy Cream, Kale, Cheese of some sort. Love all of these responses! Have a great day! 🙂
cul! this is awesome! come check out my blog, its kind of like this, pls like it we need all we can get! thanks, it is a huge help, i love what your doing!
Feta cheese, nuts! (almonds, walnuts, macadamia, etc) white wine 🙂
Cheese, red curry paste and mustard
French cheeses, eggs, white wine
Pecorino Romano occasionally appears, Parmesan is a regular resident, but my must-have is Gruyere which is our dog’s favorite too.
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Pingback: The Results: Top Three Things In Your Refrigerators | The Food and Wine Hedonist
You responded, and I tallied the results! Read my follow-up post: The Results: The Top Three Things in Your Refrigerators: http://wp.me/p1ByJK-138
Milk, yogurt and mozzarella … Ken lee without any of those
Brilliant!
Uniquely flavored coffee creamer
Avacado
String cheese (pretty sure kids would die without it)
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