
11/26/10, 07:06 PM
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Male
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Join Date: Jan 2009
Location: New York City
Posts: 5,895
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Quote:
Originally Posted by Macybaby
Do like me and get both (or more). I have two dorm sized fridges and a small one regular type, along with my 36" regular "house" refrigerator.
One of the dorm fridges is dedicated to Hubby's beverages, the other contains several 1/2 gallon jars of pickled eggs at this time, and bottled water. The laundry fridge has about 8 dozen eggs (and counting) along with 6 quarts of yogurt (I make two gallons at a time). Up until a supper time, it also had the left over turkey. The freezer of that fridge holds the ice cream maker along with smaller bags of specialty flour and assorted chocolate/flavored chips and butter bought on sale.
During harvest, I keep all three empty as possible so I have room to store things as needed - there is also room for aging meat - usually chicken or rabbit, but hopefully there will be some venison in there soon.
we didn't actually plan to end up with some many fridges. When we bought the place it didn't come with a fridge, so I bought the first dorm size fridge just so I would have something for milk until I had time to shop for what I wanted. Had to modify the cabinets first too, as I wanted a bigger one than would have fit.
Then DH started working out of town, and he wanted a small fridge for the room he was renting - so he bought a smaller dorm size unit - I didn't want to give up the one I had as I'd gotten use to both.
So after that summer, he didn't need that small fridge, so we found room for it in the laundry room.
Then last summer, I kept running out of room while harvesting, and we decided to look for a regular fridge, but the smallest we could find. Got the floor model from Menards at a very good deal as it had a dent in the side - worked for us!
Cathy
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Cathy, you dont have to refridgerate pickled eggs. I pickled eggs one year and left them under my counter for a year, they were fine. It is you risk though.
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