I hate using Wikipedia as a reference source but sometimes I just can’t find an alternative. If only I had paid more attention during Science Class, maybe I wouldn’t find myself relying on Wiki for a definition of Maximum Density. According to the brain power behind Wiki, Maximum Density is explained as:
“The highest attainable density of the substance under given conditions.” Well duh, even I could have cobbled that together.
Wiki goes on to say that “Almost all known substances undergo thermal expansion in response to heating, meaning that a given mass of a structure contracts to a low volume at low temperatures, when little thermal energy is present. Substances…also undergo compression upon the application of pressure. Nearly all substances therefore reach a density maximum at very low temperatures and very high pressures, characteristic properties of the solid state of matter.”
Now, you may be asking yourself what any of this has to do with cooking. The simple answer is that my freezer has finally reached a state of Maximum Density. I don’t know how well all the science jargon explains the current situation in my Fridigaire but it does, in fact, currently resemble a solid state of matter. It is physically impossible to put another thing in there and steps must be taken. The Mistah and I have agreed that it is time to Eat Down the Fridge.
I’ve seen lots of buzz on the web recently about this topic. The idea is that for a given period of time you refrain from grocery shopping and utilize the ingredients you currently have. Normally I would think that not buying any groceries in a week would be impossible. What about things like eggs, milk, and yogurt? And how can I make a PB&J if I have no bread? But given the current inventory of both the fridge and freezer, I think we might just be able to do it.
We will have to change the way we plan meals for the time being. Instead of picking out recipes and then buying the ingredients, the Frigidaire will be the inspiration. I know for a fact that we have fish, pork, steak, meat sauce, vegetables, and chicken sitting in suspended animation. There’s also a partial bottle of Absolute…I wonder if that’s included in EDF as well?
The fixings for rest of this week’s menu are already in the house so we’ll start small now and go full steam ahead next week. Step one of our EDF adventure took the form of Pork Pesto Panini. The bread came out of the freezer and the pork was the last bit of a roasted loin that the good folks at The Fresh Market fixed. We either had to eat it or toss it, and I hate to waste money by throwing food away.
Instead of spending 45 minutes in the grocery store next weekend, I can finally figure out what is inside all those unlabeled, aluminum foil wrapped packs. This certainly could get very interesting. Thankfully, I won’t have rely on Wiki for ways to use whatever it is we happen to unearth in the freezer.
Pork Pesto Panini
Sandwiches are a great way to use up things you already have. Meats like pork loin, roast beef, or chicken can be sliced up and easily put between slices of bread. Get creative with condiments, like pesto, to take your sandwich from drab to fab.
- 2 slices sourdough bread
- sliced pork loin
- swiss cheese
Heat a panini press to medium or a nonstick skillet over medium heat. Apply pesto to one slice of bread. Top with half of pork slices and a slice of swiss. Add remaining pork and top with second piece of bread. Lightly butter top slice of bread, flip the sandwich upside down, and place in your press or skillet. Lightly butter top slice of second piece of bread and close panini press. If using a skillet, carefully flip sandwich when the bottom is golden, brown, and toasty. Cook until both sides are well toasted, cheese has started to melt, and pork is warmed through.