leave your inhibitions at the door
When I asked “What Three Things Are Always In Your Refrigerator?,” it really struck a chord. Apparently, we all have a deep-down yearning to fling open our metal and vacuum-sealed kimonos and reveal our innermost cravings and desires. More than 200 of you shared what’s in your refrigerators in the comments section after my blog post was selected to be featured on Freshly Pressed. (I imagine a room full of bespectacled Word Press editors, heads bent over glowing laptop screens, their noses twitching and salivary juices flowing as they ponder what three things they always have in their own refrigerators.) Yet of course–since its introduction by General Electric in 1927, many of us can’t imagine life without the refrigerator.
There were definitely some trends and standouts among your responses. But before I get to them, I’ll do a brief recap of responses from what might be considered the anti-foodie allegiance. I’m not really sure why these people read my post, because they’re clearly amused (and likely in some cases annoyed) with people like me who get excited about things like roasted walnut oil. As one defector put it, “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 . . . ” which, I shudder to say, included the cheapest skim milk he can find. (Um, ewww. How about some antibiotics and steroids with that smoothie?)
Another remarked there was something that resembled brains in his refrigerator, while yet another summed up her three things as “crumbs, mold, and mildew.” Yet another described a situation in which spoiling food was forming an alliance and conspiring for an eminent strike, despite his effort to negotiate a peace treaty. He went on to describe the situation in such geopolitical, war faring detail that I’m wondering if perhaps he forgot to mention the, um, “special mushrooms” he keeps in there, too.
So now that we’ve let the jokesters have their ink, let’s get down to the serious stuff. The most popular things in refrigerators include (drum roll):
Cheese. Yes, apparently we all take it cheesy. Feta cheese was cited the most, but you also heartily mentioned Parmesan Reggiano, grated parmesan, my beloved Pecorino Romano, aged cheddar, goat cheese, many blue cheeses (Point Reyes, Maytag, Gorgonzola, etc.), Jarlsberg, cheese made from carabao milk (huh?), fresh cow mozzarella, buffalo mozzarella, cream cheese, and a few even unabashedly fessed up to processed American cheese slices and Cracker Barrel cheddar cheese spread.
Greek yogurt. And if you’re like me, it’s not because you really enjoy it that much—it’s because it stops you from grabbing the bag of chips. Sometimes.
Olives. Your fridges make up a veritable olive bar, featuring black olives, cured olives, pitted green olives, stuffed green olives, and of course, kalamata olives.
Hot sauce. Tabasco, Cholula, siracha, sambal, Clancy’s Fancy (hey Ann Arbor!), Dave’s Insanity Sauce, and more . . . we all crave a little heat in our lives.
Almond milk. For those trying to counteract the lactose from all that cheese they’re eating, perhaps?
Greens. Kale came in particularly strong here (inspiring me to think about a future blog on kale and my weird obsession with it), as well as baby spinach, and some lesser known varietals, including escarole and chard.
Jams. Fig jam, homemade pluot jam (show off), raspberry jam from Germany, and kids’ style grape jelly.
White wine and craft beers. Of course! I’d have been disappointed if these weren’t front runners.
Garlic. In the fridge? Whatever. I put it in the pantry (with my cupcakes, ha ha).
And the usual suspects. Milk, eggs, butter, ketchup, etc.
There were also some unique items, including gochujang, ume boshi, moromi, ginger paste, caramelized onion chutney, lemon grass, grass-fed butter, curry leaves, and last but certainly not least, homemade dog food.
There you have it. Thank you for sharing your refrigerated secrets with me. No one has to know but us.