Show Notes

Zoë Komarin cooks fun, gorgeous, healthy, delicsious food @ ZOEFOODPARTY

TRANSCRIPT:

ZAK: I'm so excited about today's Food Friday because I'm bringing a returning champion, my friend, the chef, Zoe Food Party.

ZOE: My advice is for everyone to take some time once a year or quarterly to Marie Kondo their condiments. Marie Condiment. TM her obviously but also, slash me. The reason being, and I'm sure you can relate. I've actually seen your fridge before so I know this for a fact but if I open my fridge I'm also a culprit. We are all hoarding far too many condiments. Granted, I love having extra stuff around. A hot sauce here, a pickle-y, briny, you know, pickled pepper jar there but if we really were to open our refrigerator and gaze deeply into the abyss we would recognize that we do not look at, touch, or even feel enticed to play with 2/3 if not more of the condiments that make their way into that door.

ZAK: Gold's horseradish. I haven't touched this in a long time. I don't remember when I bought this. Trader Joe's Green Goddess salad dressing from December, 2020. Spicer Orchard's Cinnamon Apple Butter. I used it once. Pillsbury vanilla frosting...

ZOE: So, what happens. We get something as a gift. We find something when we used to be able to travel. We buy something extra at the supermarket. Whatever it is, we use it, it starts to get cruddy or sticky or in some cases rusty and kind of congealed and then it becomes icky.

ZAK: Hoisin sauce from 2018. Oh my god.

ZOE: We all have this problem where suddenly we have this collection of things in our refrigerator door literally weighting it down physically but I think beyond the weight of that door filled with all these extraneous, unusable condiments, there's then this blockage.

ZAK: Enchilada sauce, best by July 2020.

ZOE:The blockage is if you want to open your refrigerator and be inspired by what to cook or what to eat, even if it's just as simple as a sandwich and then you have the hurdle of extra things that are unusable and inedible blocking you, you're gonna shut that fridge door again and again and again thinking there's nothing to eat in there but if you open it and you're inspired by what is there, you're more enticed to pull a few things out and mix and match and make something beautiful for yourself. So I really feel like, again, it could be once a year. If you're inclined to do it quarterly, more power to you but Marie Condiment that door and clean it up and some people might see it as wasteful but to be perfectly honest, I think it's more wasteful to just have it sitting there unused than to just give yourself that editing eye and that breathing room. Your refrigerator needs a little breathing room.

ZAK: I love this because once you do this you can open your fridge and literally use anything.

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