Show us your fridge

[Barnfred 55]

oh go on then, some levity.
3 cartons of tropicana? where do you work the BoE?
cravendale? classic ferrari in the garage?
scriracha and that bulleseye smoky sauce in the door, nice.
marks down for san miguel, the diesel of booze.
i think i can see horseradish in a jar top shelf, but whats the red stuff in three containers?
pregrated cheese? really!

Right. Where to start?.

Already touched on the San Miguel. I'm quite partial to a bottle (or pint) on a warm summer day but prefer local brews and strong cider. The reason my fridge is so heavily stocked with San Miguel at the moment is I have friends around for tea tomorrow evening.

I do not drive and live in a village about 4 miles from the nearest supermarket which is not on any bus route either. I do not know when my next supermarket shop is coming so I tend to stock up on none perishable items like Tropicana. I also live on my own so buy Cravendale as it has a longer date on it.

Sorry to inform you that it isn't horseradish sauce (me being an English mustard man) but tartare sauce to go with the fish I have on a Friday.

What, may I ask, is wrong with pre-grated cheese? I usually prefer whole blocks of cheese (hence the parmesan you can see next to the Red Leicester), but grated has it's uses. I only use this to go in omelettes and my fried cheese and onion on toast. It's practical.

The "red stuff" is/are actually mini chicken satays that I like with my favourite Malaysian Chilli sauce which, for some reason, you don't appear to have commented on.

Hope that answers all of your queries. I'm so glad that you weren't able to make out the contents of my fresh meat and vegetable compartments, otherwise we'd be here all day.

 

[Barnfred 55]

The westons is the real deal. very nice. and it's not slices of melon in the packs, they're skewers now I can see on close up. skewers, peppers, lemons, chicken, chucking a bbq on?

Maybe I was wrong and you can see inside my meat and veg compartments. Do you have X-ray on your phone?

No BBQ yet. Not warm enough for me. But I have a number of meals planned including Spanish style chicken with Chorizo, penne arrabiata, and a Chinese meal I'm cooking for my friends tomorrow.

 

[Barnfred 55]

Am actually amazed the thread is still going. Thought people would be more interested in the shed thread but that died quicker than Everton.

I'm waiting for the store cupboard thread.

 

[Rita_Poon]

Right. Where to start?.

Already touched on the San Miguel. I'm quite partial to a bottle (or pint) on a warm summer day but prefer local brews and strong cider. The reason my fridge is so heavily stocked with San Miguel at the moment is I have friends around for tea tomorrow evening.

I do not drive and live in a village about 4 miles from the nearest supermarket which is not on any bus route either. I do not know when my next supermarket shop is coming so I tend to stock up on none perishable items like Tropicana. I also live on my own so buy Cravendale as it has a longer date on it.

Sorry to inform you that it isn't horseradish sauce (me being an English mustard man) but tartare sauce to go with the fish I have on a Friday.

What, may I ask, is wrong with pre-grated cheese? I usually prefer whole blocks of cheese (hence the parmesan you can see next to the Red Leicester), but grated has it's uses. I only use this to go in omelettes and my fried cheese and onion on toast. It's practical.

The "red stuff" is/are actually mini chicken satays that I like with my favourite Malaysian Chilli sauce which, for some reason, you don't appear to have commented on.

Hope that answers all of your queries. I'm so glad that you weren't able to make out the contents of my fresh meat and vegetable compartments, otherwise we'd be here all day.

Excellent excellent my good man. It's Friday today, soaked the marrowfats yesterday evening and I've battered cod in the fridge waiting for the air fryer. Please forgive any perceived tone to my message yesterday, there was a little anxiety in the air for good reason and after all I could and often do bungle the opening of a packet of crisps...

 

[Barnfred 55]

Nice bit of chorizo there Fred but you're missing out not going for the spicy version imo.

Excellent question Jimi. I've often thought about getting the spicy one as I do like it hot normally. I think the only thing holding me back is that chorizo can sometimes overpower meals and this one doesn't.

 

[Rita_Poon]

Maybe I was wrong and you can see inside my meat and veg compartments. Do you have X-ray on your phone?

No BBQ yet. Not warm enough for me. But I have a number of meals planned including Spanish style chicken with Chorizo, penne arrabiata, and a Chinese meal I'm cooking for my friends tomorrow.

Whoa Delilah...

 

[Barnfred 55]

Whoa Delilah...

Haha.

Perhaps I could have phrased that better.

 

[JimmyJeffers]

Excellent question Jimi. I've often thought about getting the spicy one as I do like it hot normally. I think the only thing holding me back is that chorizo can sometimes overpower meals and this one doesn't.

It’s a greedy flavour. I like in pasta dishes or sometimes just a cheese and chorizo toastie And there’s f-all anything anyone can do to stop me.

 

[Barnfred 55]

It’s a greedy flavour. I like in pasta dishes or sometimes just a cheese and chorizo toastie And there’s f-all anything anyone can do to stop me.

I put it in my arrabiata with ham and lots of fresh red chilli. Also like it in a tortilla. (The Spanish Omelette type)

 

[4737carlin]

 

[marnie]

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Some proper chilled out tunes in there mate x

 

[Barnfred 55]

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Have you got any Coldplay?

 

[Barnfred 55]

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How about some Ian McNabb?

 

[SerenityNigh]

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That’s an unfortunate amount of San Miguel

 

[john jako]

The bud isn’t mine before anyone thinks their hard and wants a pop.