Angela Gaimari of NewYorkavore: What's in My Fridge

Brianne DiSylvester

Photo by NewYorkavore
Every Friday in our "What's In My Fridge" feature, we'll be chatting with a different food blogger, asking them about their favorite foods and kitchen tools.

This week, I interviewed freelance writer/photographer/stylist Angela Gaimari of NewYorkavore. She's addicted to anything pickled and has a fridge fulla condiments. Find out what her pantry fetish is, her artery clogging plans for her new deep fryer, and what's up with that embarrassing neon liquid.

Photo by NewYorkavore
What's up with your blog?

It's all about food! Making it, taking pictures of it, eating it, and having fun with it. Feeding people is a beautiful thing -- as is sharing a great meal with people you love/like/don't mind sitting at a table with for a set amount of time.

What's in your fridge right now?

Lots of fruit, vegetables, and herbs. The basics --
Photo by NewYorkavore
carrots, celery, parsley, lemons -- and some more obscure stuff like
uglifruit, stinging nettles, ramps, and fresh turmeric. I do my regular food shopping on the perimeter of the market so I stick to the healthy stuff.

What must you always have in your fridge and can't live without?

Fermented things -- kimchee, kombucha, and kefir -- I can't get enough. I eat pickled vegetables by the jarful.

What is the weirdest thing in there?

Spicy yuzu paste. Yuzu is a Japanese citrus with a really singular taste. Fresh yuzu is hard to find, so I gotta make do with the jarred stuff. Also, the stinging nettles really do sting -- you have to wear gloves to handle them in their raw state. I'm going to parboil them and make pesto.

What's the most embarrassing thing in there?

Well, the spray whipped cream and the dozens of bottles of booze give the appearance that I lead a wild life, but really, they are left over from my Easter brunch, which ended up being less of a rager than you'd think ...oh and the Powerade is my boyfriend's: I try not to consume neon-colored things.

What do you wish was in there?

Morel mushrooms! They are in season but I never see them at the farmer's market. I think the city's chefs stop by early in the morning and scoop them all up -- they're so cool-looking and delicious.

Where is your fave place to shop?

My mainstay is the Park Slope Food Coop. For specialty ingredients, like the ones I needed to replicate the Tom Yam soup I had in Thailand, Kalustyan's is my jam. I go to Bklyn Larder and Marlowe & Daughters for fancy stuff like veal stock and sustainable caviar.

Anything weird or interesting you want to tell us about your fridge?

My fridge is packed with perishables, obviously, but I also have a major pantry-staple fetish. I'm unable to resist spices -- I toast and grind my own blends. I have enough Za'atar and Chinese Five Spice to last through the apocalypse. Too bad spices start to lose their pungency after a year or so. Sigh.

What's next?

I just bought a deep fryer, so I want to learn to do some cool tricks with that -- fried pickles and thai-spiced buffalo wings, to be exact. In general, I'm working on incorporating video and step-by-step recipes on the site.

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