Yesterday in the Food section of The Boston Globe a story ran on folks in the area involved in the food and restaurant industries: What’s in each fridge?
A harebrained piece if ever there was one: I mean, did they know in advance and stock up? Further, most cooks and chefs have the same few basic stuff: Olive oil, butter, pasta, canned tomatoes, etc.
But it got me to thinking, what’s in my fridge?
Cheating a bit, let’s go wild: What’s in the pantry & freezer, too?
Pantry: Every spice known to mankind, included beautiful, long, red, dried chili peppers from Lower Bazaar, Shimla that exude heat, no kidding, and can tear paint off a wall (kidding). In addition: Olive oil, several bottles of vinegar, pasta, tomato paste, crushed tomatoes, canola oil, dried beans, and gin.
Freezer: Racks of ribs, chicken thighs, ground beef, ground veal, bialys.
Fridge: Butter, celery, onions, carrots, assorted vegetables.
We are on a war footing. Supply lines are good.