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Show us your fridge

Naisy'sCharitableLeanings said:
The soft drinks are very much the product of Mrs NCL’s travels. Forever bringing stuff back off away trips as ‘trophies’ (“Look how they sell <insert brand> in <insert country>!”) only to fill up the fridge and cupboards, never to be consumed. Now there’s a thread with potential - ‘Show us your cupboards’… 🤔
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John Jacques, this could be an arena clarion call for the ages, imagine the jars, be still my beating heart, imagine the contents...

[and all this possibility after a nice chianti]
 
Rita_Poon said:
:D

There's a jelly top shelf, raspberry? I think a jar of pesto, sweet pomegranate/beetroot next? Another sweet chili sauce, branded - it's not the soy, salad cream and mayo in bottom shelf, philadelphia, block of lancashire? corned beef? thick cut branston, flora eggs and a porcelain dish holding... erm... meatballs? props for no lurpak, and the branston is a win (I like fine)(I also top up the sarnie with hp) It appears you like eating on the go, sandwiches and pittas and the like?

No nice Chianti? Must be me...
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Sweet Jesus @Rita_Poon, this is a most forensic examination - half expecting you to reach through the screen, grab my ‘bits’ and ask me to cough! 🤣

It’s a strawberry jelly. A Mrs NCL purchase that I’m prepared to wager will end up in the bin rather than her belly.

No pesto - could be the sweet hot roquito peppers?

Got some sweet chilli sauce in there. 👍🏻

That’s a big old block of mild Cheddar. 👍🏻

No corned beef, but there are a few hams (prosciutto and torchon). 👍🏻

Branson is small chunk. 👍🏻

The dish holds the good lady’s chocolate treats. I keep telling her they shouldn’t be in the fridge…

As above, this new fridge freezer only arrived yesterday - the old one died last week, so we haven’t done a big shop yet. We’re normally dead boring and work to a fish/chicken menu throughout a standard week. 👍🏻
 

JimmyJeffers said:
Frank’s hot sauce is underrated by the hot sauce snobs imo. Is just the right level of heat to be tasty but not tongue numbing.
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Depending on what I’m cooking, I’ll use Encona, Franks or Dave‘s Insanity Sauce.

You have to be careful with Dave’s, as it really is powerful stuff and requires just a minuscule amount.
 
Rita_Poon said:
These on here were all accusing me of living off of botulism and reveling in it, I hadn't been so offended in that particular 60 seconds. Been a bit more coy since, once burned twice free of food poisoning and all that...
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I will pass on a piece of recent advice I received from a much younger colleague, because I think it was meant in kindness and support - “Just you do you, boo”. 🤣
 


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