@shrinkrap Curious, there is no fresh meat or fish. 1/3 of my upper shelves are filled with those (in the beginning of the week).
But these days, filled with more and more homemade broth, sauce…duck fat…leftover ingredients for future preparation, egg white, pickets, grrr, food for cat (he needs choices).
Sauerkraut has to go to the vegetables drawer for the time being.
Cheese are taking so much space…
I have a big special drawer for all the dried food goodies I brought from travel or market, airtight sealed. Dried prawn, dried scallops, dried cured Jinhua ham, salt cured egg yolks, XO sauce, dried roots etc… for Asian food. Parmasan, Italian cured ham, pork fat and vanilla…Of course coffee beans.
In short, my fridge is messy.
I’m hoping to buy one more separation for adding a shelf for resting dough before baking. Now finding space for that is impossible without doing some juggling.