Our current fridge is 30” and it’s plenty big but some of the ones I’ve been liking the layout of happen to be 33”. 36” is too big for us considering that we will be keeping our old fridge in the basement and have chest freezers because of storing garden produce, rabbits we butcher, and buying meat in bulk (whole pigs, etc).
You mean the beer drawer.
This is my favorite! Also having an open container for summer compost in the summer just sitting there in the drawer (no chickens haha).
I realllly want a shallower, smaller fridge. Mine is such a beast which made sense when I had people living with and randomly staying with me all the time. But it sticks out so far into my kitchen!
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Ok this prompted me to scroll the Sears Outlet site… whoa fridges have gotten fancy. Now I kinda want a four door fridge 
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They make counter-depth fridges, and there’s a number of affordably priced ones on the market now. When I first heard about them they were $$$
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Yeah (lots under $800 when I’ve looked, because I do often haha) but I have no good reason to spend the money when I have a perfectly good unit that’s only 5 years old.
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We do this too! But we do it year round since our city does municipal food waste, so we keep it in a bin in the freezer till we take it out. Just open up the drawer and go!
I could see going to 33" too if the space allows, since I think you get a lot more options and some of them are similarly priced. I am just always surprised by how big fridges can be and I like to mention smaller fridges are a possibility since sometimes it seems people don’t realize it.
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I feel this so hard. The new house has a perfectly good, boring fridge. I’m lucky that it isn’t a required purchase like the washer, dryer, and stove. But new ones are so fancy and pretty!
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I have eggs and tofu. What non-breakfast stove-top meal can I make with both, with inexpensive ingredients? (Beans and rice are not a regular part of my diet.)
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Tofu can be scrambled, just like eggs, (no offense if you knew that already lol) so maybe you could scramble them together (cook eggs first, add in chopped/crushed tofu later)… although I’m trying to imagine how that would taste and I can’t decide if it would be good or not. I’d add in tomato paste, basil, and shredded mozzarella, or even powdered parmesan.
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I love Allrecipe’s ingredient search. Put in what you have, exclude what you don’t have or don’t want. Here’s the results of my search for eggs and tofu:
https://www.allrecipes.com/search/results/?ingIncl=tofu,egg&sort=re
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@mirepoix I did not know that! I haven’t been trying to prepare it for long and only recently found out that I should press it first haha.
@rural what a great resource, thank you!
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I would make fried rice, or breaded tofu.
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My thought, an egg drop/miso type soup with tofu pieces in it.
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I do love egg drop soup! And have enough soy *sauce and broth cubes for it.
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Egg drop is one of my go to “house isn’t stocked” meals. Especially because it’s easy to stock up some “soup bags” (I dice up and freeze some small baggies of carrots, celery, green beans then can dump them in for a veggie boost).
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Why does the beef in my beef stew turn out very tough? I thought cheaper cuts like the beef marked “stew meat” at the store were supposed to be a good fit for the slow cooker?
How long are you cooking it, and are you adding any acid ingredients like tomatoes or red wine?
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~9 hours, I’m not a fan of either tomatoes or red wine but I think even when tomatoes are included it still seems tough. Maybe not enough acid even when tomatoes are included? If there were a way to tenderize the meat the night before I could do that, but I’m not sure what.
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You are better off starting out with a chuck roast and cubing it up yourself. Discard big chunks of fat and remove the silver skin also.
Grocery store stew meat is fast, but not the best parts for good stew.
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What cuts have you tried? Chuck is the gold standard for stewing. It’s possible if marked only as stew meat the butcher is putting things like round or whatnot that don’t actually stew well. I’ve made beef stew without any acid (like a dark beer and onion one) and it tenderized perfectly but I always use chuck.
Edit: how much liquid are you putting in?
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