Nobody Panic - Still Panicking: How to Organise the Fridge

Episode Date: June 24, 2025

Still Panicking: Stevie has been smashing it in the latest series of Taskmaster. To celebrate, this week we look back at some practical How-Tos to help guide you through tasks of your own.Stevie realises she has fundamentally misunderstood the concept of the fridge dial in this rollercoaster of a journey through organising your fridge. She thought this would be quite straightforward but, as ever, it turns into an emotional excavation of the Self (and whether you should put ketchup in the cupboard or not).Recorded and edited by Aniya Das for Plosive.Photos by Marco Vittur, jingle by David Dobson.Support this show http://supporter.acast.com/nobodypanic. Hosted on Acast. See acast.com/privacy for more information.

Hello, I'm Carriad. I'm Sarah. And we are the Weirdo's Book Club podcast. We are doing a very special live show as part of the London Podcast Festival. The date is Thursday, 11th of September. The time is 7pm and our special guest is the brilliant Alan Davies. Tickets from kingsplace.com. Single ladies, it's coming to London.

True on Saturday, the 13th of September. At the London Podcast Festival. The rumours are true. Saturday the 13th of September. At King's Place. Oh, that sounds like a date to me, Harriet. Check in there. Yeah, I want a chilled snack, actually.

Oh, okay. Like what? Like some cheese, some baby bells. Oh, you got any? Yeah. Yeah, I have actually. Fantastic. I've got vegan ones.

Have you? They're not great. They're not great. Oh. And also a little bit of leftover pasta from last night. Just get a fork, spear in. Hummus. Fantastic.

So swoop a bat on through that. Oh no, oh no, no what? This fridge is a nightmare. Welcome to Nobody Panic a podcast where we learn how to do things. About, what was it? Oh, I'm Stevie. I'm Tessa. Today's episode is about organising your fridge.

Yes. We've attempted this in the past or we've mulled around it. And I've always said, I'm not ready. Yeah, which is a real surprise. Last week I was like, oh, should we just do a light one? Should we just get out how to organise your fridge? And you were like, I'm not ready. And it was like, right, wow.

Okay. Yeah. So you are ready this morning with some light cajoling from me. Yeah. Basically, it's one of those ones that I do really want to talk about. And yet I really want to feel informed to the point that I'd almost like to get like a, I wanted us almost to have a guest, given the amount of ones we've done with no, no, and being like, we don't need an expert for that.

We'll tackle that. And we'll be a financial genius. Yeah, we'll do that. Yeah, yeah, tax, mate. Don't worry about it. I'm on it. Yeah, exactly. Whereas this, I'm weird like, bring in the fridge.

expert. It's about your experience of organising the fridge. We have very different issues with the fridge. Mine is that if I'm home alone for more than a day, when I go to the fridge, it keeps deteriorating to the extent where I can see that it's very wrong what's in there. I can see it's organised

in a way that when my partner comes home he's going to be like, what, what have you, how have you done that in such a short amount of time? But I don't, I can't see how to fix it. I do think if you were alone with the fridge you'd have a different time. Yeah, the fridge would be like,

it just looked like a large salad bowl with loads of like... No, but I think if you were totally alone to like do your own thing. But yes, however, whenever I open it, stuff does always fall out. So it's not... And there's a lot of like...

My partner's very, very logical. So he's not going like, what you need to put... He's like, you know, why have you put that massive thing in the fridge door bit that doesn't fit? What is it?

Because when you... It could be... I'm going to... a large packet of fake bacon that is half open. So when it falls out, all the bacon falls on the floor. And I'd be like, I honestly saw no problem with putting it in the drawer. In the door. In the door door door door.

Okay, I've come 180. I do have some things to share. Thank you. Right. Yeah. No, I know. Hands on my head. I'm terrible with the fridge.

Okay, okay, okay. Before we delve into it, should we do our most adult thing? We've done this week. Absolutely. I'm excited to tell you mine. This has been on my to do list since. before we started this podcast.

Not today. In the past, years. You know? Like, years. Right. There have been severe ramifications for me not doing it. What is it? Showering.

Shower. And I haven't showed for eight years. I renewed my Canadian passport. It's actually not here yet. Haven't you been to Canada? Yeah, I traveled on my British passport, but this was the problem. This has been the severe ramifications. I was not allowed on the flight because,

I didn't have a Canadian, like Esther or whatever it is, got, denied it because I'm a Canadian citizen. They were like, you can't come in on your British passport, you have to come in on your Canadian passport. I was like, I don't have a Canadian passport. Then it's like, then they, and they wouldn't let me on the flight. That's pretty, that's high up for ramifications. I'd say that's hard for ramifications. Like, the thing is, by the time I, the flight is approaching and I remember that I need this passport, I know that I now haven't got enough time to do it.

And every time I sit down to be like, oh my God, the list of things I need to so long. I don't do the paperwork. Then the photos expire. I'm like, I hate myself. This thing, this albatross of shame drags behind me. His Canadian albatross. So again, he's like, ah, ha, ha, ha, yeah. He was born in Australia, but he got his Canadian boss. He's like, one of his parents is Canadian. He's like, come on if I can do it, you can do it. You can actually do a really good Canadian accent. I've heard it before. I'm sure I can. Yeah, because you dad. It's this guy now. It's this. Albatross and he'll be here for the rest of the episode.

God. Congrats. What's your adult thing? I'm starting driving lessons again. Fantastic. Yes. I've had two months break. After I'd sort of had a bit of a breakdown and was like, it's not happening.

I'm psychological. I've got a psychological block. And now I'm starting just two, I've got my test in July. I'm starting two gentle hours a week. Brilliant, brilliant. Because I didn't know that the five was. I was thinking 20 hours a week. Yeah.

Every week. Yeah, yeah, yeah, yeah. And I don't, you know, sometimes you commit to a bit. And it was a bit. And I was like, okay. And you're like, no, this is good. And I was like, who am I to stand in the way? It's such a shame because for every other area of life, that approach is my way.

But driving is just a different skill. Like, I simply can't force my brain and body to act in perfect harmony in that way. Come on. She's coming from a good lesson. Let's get the champagne out of the fridge. How's the fridge? Here we go. And a baby bell, a chaser.

A chaser. So, what we're walking with here? Your fridge, top to bottom, we're talking, we've got under counter freezer. What we vibe in? Oh, I love this. Okay, you've got your, it's your double boy. You've got your fridge up top, your freezer down, down below. Yeah, love me.

Bringing up the rear. Yeah. You open the door. I think, I'm going to confidently say three little trays. The one on the bottom, middle, here's a top boy. Top one, you can only put sort of flat things on because if you put jars on as a found and then you close it, that jar's smashing.

Why? Because the base of the drawer, the shelf, the door shelf, is very close to the top. What I want to say is the meniscus of the drawer. Okay. The top of the drawer. Sorry, oh my God, the top of the door. The top of the door?

Yes. So if you put like a jar of ketchup, up on there. He's poking out the top. He's going right up the top. So the door doesn't shut. I bet you could probably move those shelves. I think that's going to be our first tip.

I think we can move. It's quite nice though to have somewhere for the pasts to lie down. Okay, so we've got one meniscus level. Yeah. Then you've got two normal, normal shelves. Normal shelves. And then the bottom one, I'm putting in my Britta filter for my water and you've got your milks.

And that is what my partner has decreed, and that does work. And have we got a drawer in there at all? We've got a drawer. I call it a crisper. Gorgeous, and I do believe that is correct. Two little ones. Two little ones? We tried to do...

Side by side? Side by side. I had the idea of one side, could be fruit. One side could be veg. Gorgeous. We don't really buy a lot of fruit. Yeah. So for a while there was one that was just absolutely rat, almost like vacuum packed with the veg

and like one apple and the other one. Yeah, yeah. So we've abandoned that. I think we've only got, we've got quite a small fridge. I think we've only got two shelves, which is very annoying because in our last one we had about 25 million and so we filled it with so much shit. Someone once commented, 12-year-old niece, commented, well, I've got so many sauces in your fridge. That was something that became very self-conscious about that.

Sure. I haven't really done anything about it. Okay. A lot of time, we'll pull something out of the fridge and it's frozen at the back. Do that what you will. I think maybe your fridge is too cold. Yeah, oh, absolutely. Okay.

I've done anything about it. So the dialers might be quite accessible. Okay, yeah, it is. I know where it is. It's simply there. It's simply there. I've been like, well, I can't touch that because what if it explodes? Sure, sure, sure, sure.

Okay, so I think we're going to sort of, you know, seize. What number's like a good number for? A big part of the problem. So when you Google, because you're like, okay, I'm going to get my fridge in order. And people are always like, make sure you put your meats on this. section and your eggs in the drawer. And then your egg and someone else is like, don't put the eggs in the drawer,

the temperature will change, you know, all of this, lots of this, but lots of confusing, conflicting advice. And also when you're like, Googling, what's the best number? No, even if a fridge. Like, what's the best number? 17.

What is that? Oh my God. Number one result. 11 is objectively the best number. Okay. So if your doubt goes up to 11, pop it on there. It says... Why?

Okay, this is why. Symmetrical? The Lord of the Rings lasts for 11 hours. It's got two ones in it. It's fun to multiply. And it looks like it's also the number two. Okay, Google is broken. I thought it was going to be like a mathematical,

like, it's got the most interesting things you can do with it mathematically. Some chat GPT article saying, The Lord of the Rings is 11 hours long. Yeah. Director's got a normal. So when you Google what is best number for fridge,

every fridge different, every fridge, you know, and also for your house, like, who's to say if you're in a hot, hot corner, or it's next to something,

or it's got a heat source beside, or any, you know, you've got so much going on. So you just have to buy. I don't have the point of a fridge. It doesn't matter what's outside.

It controls the temperature inside. Turns out, everything matters, I can you believe. I know, right? So, like, it'll be your personal fridge. So I would say,

let's have an experiment when you get home. Too cold. So let's experiment. just pop it up a little. Put it down, up. We want to get the temperature up. It's too cold. Oh!

I'd be like, oh my God. Okay. I'd honestly be like one bad fridge, so cold and no warm. Warm. And then as I had to put the numbers up, it gets colder because I want to turn the coldness up. But it's the opposite. Okay, it's like the toaster. No, the toaster is correct.

You put the numbers up to get it browner. That's right. Put the fridge to get it. holder. No. Down to get a colder. Everything else in the appliance world is up. That's true.

To get hotter. Yeah. Yeah, it's tricky. It's tricky. Right, well, I'll go down. Listen, everything is learning. So I'm going home. Yeah.

And I'm turning the number up. Down. I'm actually going to put a phone. Yeah, write it down. My phone notes. Because currently, wait, no, sorry. Hang on. Fucking hell.

Number up. Up. Up. Up. Right. up because we need to get the temperature higher. Your fridge needs to be warmer. Okay, so it's obviously not very intuitive.

We don't know what those numbers mean. It definitely is intuitive. No, it's fucking not. It's not. It's not intuitive. Driving is not intuitive. Scrolling on fridge isn't intuitive. Scrolling up and down on Macs are sometimes not intuitive.

Nothing's intuitive. Yeah, okay. Video games, thumbs up, down. I bet fridge dials were made by a very warm man. Sometimes windchild wipers, you flick the thing up. to have less windshield wipe. No. No. Up more. Down less. Always. Always. Anyway. Not the point. Not the point. So don't beat yourself up. That's not intuitive. We don't know what the numbers on your particular fridge mean. So you're going to go home and Google whatever the fridge is. Then you're going to Google ideal

temperature. And how does that dial work? I also wouldn't dream of touching the dial. It may have like, rather than just like one to five, it may have like degrees on it. Exactly. Right. It could be anything. Then you're going to Google and then you're going to. Actually, one to five would probably be also be degrees, wouldn't it? Yeah.

Now I think about it. We got to focus. We don't know what those dials do. Yeah. And no one does. No one does. So you're going to have to Google like hot point fridge. What best temperature question mark?

11. It's 11. Sorry, it's the best one. And then you're going to, you know, and then if. If only one particular draw, is it always the back, everything is frozen? It's always towards the back with that squiggly thing, which I want to say is the element, but I don't think it is that, like, squiggly thing, it's like a glow stick. So there's actual frost on that thing?

Yeah. Yeah, yeah, yeah. In which case, it's possible that we need a whole, everything out, door open, let that melt off. Like the time I did the thing with the freezer, what was it, it's not bleeding the freezer. Defrosting? Defrosting the freezer? Yeah, that was a nightmare. I did like a chisel and everything.

Oh, it was grown outwards. Oh, cooking it stuff in. Yeah, nightmarish. Well done you. I think what is probably gets in everybody's way because there's so much stuff about like separate the raw and the cooked foods and you're like, sure. Yeah, why? I'll eat both.

Although I am vegan, so I really can eat both. Yeah, so I guess to you, there's not a lot of raw meat in your fridge. Well, my partner has a lot of raw meat. Oh, well, fantastic. Okay, so then like, I guess keep that separate to, you know. My vegan mushrooms. Yeah. But it's like, the meat's covered.

Meats covered. I do suspect that A, things are written by. Americans, a lot of these fridge rules, who are dealing with, A, in a big, massive ice-making American fridge, but also with all their, like, an egg must be this, chicken has to, they're much more intense about rules. Categorizing and rules about, like, when, you know, raw meats that can touch stuff and. Oh, yeah, Salman Allen's a, they have a totally different egg industry to ours. They're totally different egg industry to us. Save it for, how to we eat. What is it? How is it? How do it in America? It's completely different. Can you believe that? All our, all our eggs would be

illegal in America. Oh, but they've changed now because we're out of the EU, they're changing all the food standards and they're lowering it, so I know that our chicken's going to be like American chicken soon, for example. Nightmare.

But before, before, when you said, I suspect if you lived alone, your fridge would be better, did you mean, which I now, and I was like, no, I think it'd still be awful, but now I agree with you in another sense

because you're not only categorizing it for yourself, you're categorizing it for someone else you've fucking live with who's like, well, I want it like that. And he's like, well, I want it like that. And he's like, I want my raw meat. on your mushrooms. I'm like, well, get off my mushrooms. That. Exactly that.

And if you're in a shared house, you're like, motherfucker somebody's... If it's shared house, it simply has to be section for each person rather than like dairy meat eggs. But you just can't. So then if you then you downgrade from that, you've only ever been working with one shelf all your life. And suddenly you're like, wow,

I've got a whole fridge and now we're just what communally here are we? So it is very tricky. And then they, I'm sure, we'll have like a weird thing from home about like where they want to put their eggs or milk or bits, whatever. And you're like, that's not right. So every day, therefore, the fridge opening is an area of chaos as opposed to a calm space. Okay. So we've got everything out. We've cleaned it. We've defrosted that thing at the back. We've worked out the exact right temperature. And now you and your partner together are going to be

like, where do we both feel these things should go? And I guess ignore all the stuff about like, what shouldn't, shouldn't go in the drawer. Sorry, the drawer. All the words do sound very similar. Your door, draw, draw, shelf. Famously, some of the hardest words to say. So bad. The door. because it opens and closes a lot, it's the one that's being exposed to changes in temperature. Oh my God. Sorry.

Yeah. Please sit with your feelings. How do you feel? Just like I had never thought about that. That's probably good then. We've got the kind of pastes in the drawer. Because the pastes of... Door.

Oh, my fucking good God. We've got the pastes in the door, like having a little lie down. Yeah. Because, I mean, what does a paste care for temperature change? Well, indeed. So here's something that I found incredibly helpful, which is that instead of the drawers for the CRISPR, this is one of the ADHD things,

is like once that's in that drawer, even though you're like, that's for fruit, that's for veg, la la la, la, close that drawer. Out of sight, out of mine. Maybe that's gone. We've got no fruit or veg in the house. You're like, I haven't got any.

You keep buying stuff. And then that fucking drawer will be just riddled with bags of salad that are like rotten. Oh my God. And it becomes like water. Water. Gray water. So instead, what the ADHD fridge community suggests is

condiments to the crisper. Because you're always going to go, I need ketchup, I've said it, well, I'm going to find it. You don't go, I need spinach. You go and rootle around and go, I don't have it. So the things that you're just like, I need that, that will be in there as opposed to open the fridge, be like, oh yeah, what have I got? I've got salad, I've got bits.

Salad, the things that are like going, you know, they need to be in your middle eyeline. So the one that's the main drawer, no, shelf. that thing that the first thing that you look at even if you're going for a baby bell but then you're like oh fuck I've got a bag of salad I'll cook that tonight

instead of a baby bell I'll have a bag of salad I'll have a bag of salad and be like hold the fort it's salad time you're like oh there's a fish in here there's half a mushroom you've put him a raw meat on it again you know you're like ah we'll cook that tonight

the things that are going to go off that you need to use in your eye line this is great can I add one more thing to that never use open pake tupperware. No.

Bought some glass tupperware because started to use like old butter containers and then was like got freaked out about microplastics. So I used glass tupperware. I can see in everything. Perfect. So you can put it in the, but I don't put it in the drawer in the shelf

with the eyeline. It's always the back because it's like, I don't know, just gets shoved to the back for some reason. So leftovers to the front and if you've got anything in a tupperware, it's got to be clear top of wear. Perfect. So you can be like, oh, there's chopped tomatoes in there.

Exactly right. And I would say at this point, and again, vibe your way, you might be like, oh, I love having this all neatly here. I like this here. But I would simply be like, is it going off? It goes on that drawer. Regardless of what kind of fucking Christ. We should give a tally. Regardless of what it is category-wise, it's simply like, stuff for now. Stuff for now, shelf. Stuff for now, shelf. Stuff for now, shelf. Stuff, shelf. Put it on there. And so that you aren't like, oh, I'll get an orange from here. You know, it's like, you're trying to make this as, easier as possible for yourself. And what you're trying to do is have no waste and to remember all the bloody food that you've got in there.

Oh my God, I've got a question. Please. You do you said orange. And I was like, oh yeah, orange. I put fruit in the fridge. Yeah. There's a lot of discussion about what you put in the fridge and what you put in your drawer. Huge.

Oh, my God. I meant you covered. Yeah. And what are you put in your cupboard? Right. So we're going to gradually replace every word with the word draw. And then every word draw and draw to draw, so again, this is why, we should talk about how to do the fridge. And I'm like, get in the fridge expert.

It's because I have. been down this path. Okay. I've been down there. What did you learn? I learned that madness lies down here. Okay. Beyond the drawer. I used to work at Sainsbury's Homemade magazine, of course. I just got to check some Sainsbury's there. Oh my God. They're in the room with us. So one of the things at Sainsbury's magazine was they were obsessed with us doing, it was a rolling topic of conversation was this like, let's do a fun infographic about what should and shouldn't go in the fridge. Oh, that's a great idea. A great idea. And you're always like, yeah, fun. And I was like, I'd love to learn. And unfortunately, there's no official rules. That's quite good because then it's like,

yeah, feel your way. Feel your way is the answer. So I just decided it goes in the cupboard. What does? Soy sauce. I'm like, yeah, fuck it. Exactly. So I think to a large extent, as long as your raw meat isn't in the cupboard. Isn't in the cupboard. Yeah. And but even then, mayonnaise has to go in the fridge, for example, because it's egg. So it goes all solid and, you know, but equally like, my great aunt Kate, you had no fridge, just had this like, draw, like, fuck me, it's a draw. I'm saying drawer again, but I mean cupboard. And you'd go in there as just like bits of meat and stuff like covered with a teetowl and stuff.

And you're like, okay, like I guess people did just survive, you know, for years before. A lot of people died quite early. Yeah, sure. But, you know, she hung in there until she was 100. And no fridge. Eating meat in a cupboard. Yeah. The meat, the cream, everything was just in the cupboard with a tea towel on the top.

Oh, God. But like, I mean, she was living. Did she live in a cold area? England? Sure. I thought you've got some family in Toronto, in Canada. In drawer. Sorry, I'm in Canada.

Oh my God. We've got cold, so I was like maybe there's like... Yeah, sure. And actually, the Canadians would be absolutely fine because you just put all your stuff just lives in the snow outside. You're golden, you know? Anyway, so unless you have got raw meat and your milk on the radiator or something, thing. Like, by and large, you are absolutely fine. Like, it is a specially designed cold area.

Things are pretty cold. You're going to eat it within a couple of days. Like, yeah, most things literally say it on the bottle. You are absolutely fine. And then there's all the stuff about like, should tomatoes go in the fridge? Should they be out? That is personal preff. Exactly right. I feel so strong about that. We have a war. It's not a war. We have a civil disagreement. Yeah, civil dispute about whether the butter should go. out at the fridge or in the fridge because out the fridge, obviously, the knife just passes through it like butter, if I will.

Indeed. But then there's a fear of like mice and then it's like, do mice love butter? I don't know. So it keeps being put back in the fridge and I've just had to let go. Well, what's the butter in? In the clothes it came in?

You think the mice are jimmying that off, are they? I don't. I'm sorry, but tell the shadow. What kind of mice do you think they're getting in there? I don't actually think it's a mice. thing, it just keeps appearing back in the fridge. I think this is a good time to get, we've cleaned it, all the stuff is just on the floor and we're like, okay, let's discuss.

Be like, and when they say, butter goes in the fridge, be like, hey, pal, why? What about not? But not just, no, it goes here, be like, why? Yeah, let's, let's do deep into this. So if they're like, because the mice will jimmy the lid off, you're like, okay, and then it's like, okay, if the lid is your, mice, you're concerned, why don't we get one of those big, heavy ceramic butter things with a full lid, no mice is lifting the weight of that out.

Come on. We have discussed fruit because he likes fruit to be room temp. They keep much better when they're in the fridge, fruit, than outside. So I'm like, well, that's, you know, economical. So we've, like, decided on that, but the butter is still a... If I could, I wouldn't put cheese in the fridge either. Oh, wow. Where would you put it?

In, like, I don't know, a cheese cupboard or something. Because I think it's so lovely when it's room temp. And when it's cold, you just sort of taste in, like, cold waxing stuff. I think the main thing to take away is like these rules, yes. I mean, like, it's just so, they're so conflicting. There's no hard and fast. You are going to eat this food relatively quickly.

So you actually don't need to freak out about it. Like when people are being like about like wine being stored at particular temperature, you're dealing with a screw top from ASTA that you're going to drink like tonight. I see what you mean. Yeah. You see those tips and you go, the tips are coming down from a different time and a different price point than you're working with here. So you're not in an industrial kit.

that needs to keep its food, you know, incredibly fresh or keep it for a long time. You're making, like, food for your family or yourself, you know, and you're going to eat it within the wheat. Like, it isn't a huge deal. Okay. The reason about some of the, like, oh, which ones go in the fridge? Is that things like avocados, bananas, nectarines, peaches, pears, plums, and tomatoes are what we call gas releases.

Hello. Right. And they can make some of the other vegetables spoil early. That's interesting. It is interesting. So that's because I guess sort of in the wild, you wouldn't necessarily, tomatoes would all grow just as a clump with tomatoes.

Like you wouldn't be, vegetables wouldn't be meeting each other necessarily. It's why you shouldn't put, in the fruit bowl, you shouldn't be mixing your pairs and apples and bananas shouldn't go necessarily together because they're going to make the bananas go off. Oh my.

But again, every, still life I've seen is a lie. It's a lie. It's that, they're rotting as we speak. You know, but again, if you're going to eat them this week,

it actually doesn't matter. And then famously, nobody does eat anything in the fruit bowl. What you do is you arrange the fruit bowl and you go, that's great. And then you pick it up and it's got like a huge hole in like five maggots. Yeah. It has been there for two weeks. So I would say if that's part of your problem in the fruit section, you do need to be separating your fruits.

Okay. Because some of those fruits, they're not, they don't play well with others. Oh, okay, great. Your gas releases. I would say to return to your 12 year old niece and the slamming burn vis-a-vis the sauces. Yeah, I've come, just so, you know, I've come full circle in it, which is like, I actually fucking love sauce. Okay.

hate dry meals, always looking to put something wet on it. Love that for you. And I do make, like I cook quite a lot of stuff that I've noticed I cook a wide variety of things. So like I do need like some Coleman's English mustard for my very English breakfast. But I do also want some rice, wine, vinegar for my thing I've seen on TikTok and miso paste for the mousseau. for the miso soup that I will make. And all of it goes in the fridge because I'm sort of, I don't really understand it,

so I just sort of should say there. Because I think they come from a house where maybe they don't cook loads of different types of food. So it's very, very simple. Or they're just cook in a different way. Let's get those all into your crisper's. I think I'm telling you now, there's too much. There's too much for the crisps.

Yeah, but also I think it's a great piece of advice for people listening, because I think that some people are listening who will, outside out of mind, but I don't have that problem. And I'm loving my use of my crisper's. That's the one thing I'd say I'm good out in my whole life. Okay, next thing. Do all these sources need to be cold?

Definitely not. Okay, can we reassess some of these? Because I think we're being way. Okay, great. So can we get anything that can remain at room temperature into the cupboard. And could we get a Lady Susan turn style? What the fuck are you talking about? Um, lazy Susan.

No, no, sorry, as in like, but wet, so you want me to have a spinny thing? Spinny thing. In my fridge? In the, you know, we're moving that to the cupboard now. I've got a really good cupboard situation. You don't have to worry about that. But we're going to need to put some pastes in there. Yeah, I've actually got too much kitchen storage.

Fuck me. Okay, well, let's get some paste up in that grill. So the past's come out of the fridge. Well, whatever these sauces and condiments and bits. That can come out of the fridge. And that's why I was going to say, lazy Susan. spin-y thing. I'd spin it and it'll fly off, but I imagine that they don't create it, they create it so that doesn't happen. No, that you're going to go quite slowly with it.

Wait, there's no, there's no banister on the lazy sus there. There's only a small trim around the edge. So yeah, if you span that thing fast, it's okay, you know what? That's a no. And it's good to be workshopping these things. Yeah. Because you're right, you've got to know yourself. You've got to know yourself and I'm going to be spinning that motherfucker hard. Yeah. So in a nutshell, I think that is, is it, is it, is it, the whole thing. There's no point you looking up all these fancy, fancy fridge organizers, everybody's day and get this turnstile and you being like, and then you just launch it. Like, know your, know thyself. Yeah. If you have a fast spinner, don't get on, but if you know that

you're going to go slow. If you know you're an elegant spinner, you can have it. If you're not, you can't. Yeah. Okay, so, but you look like you've got plenty of space for the dry, the sources that can remain at room temperature. Yes. They're now being moved to a different section. You're not going to forget them, they're not going to go off. I think I would say right now, 70% of those sources are probably seven years old. Great. This is also a fantastic opportunity to be like, you know what? We actually don't use this. I just keep it in this fridge. What the hell is it doing here? Keep buying kimchi and being like, I don't know about it. And then just keeping it out.

Let it go. You don't actually like kimchi. And that's definitely a gas relacer. Kimchi. But it's probably got, you're not putting him in the top knot on. I think. And I do mean the word lid there. Oh, I thought you meant like, well, there we go. We've opened up and did this whole thing. The fact that he used top knot to use for the word lid is very funny. Yeah. Because there is a more apt use for top knot, which is the fastening things. So my mum will sometimes have like sandwich bags and will tie it over the top.

If there's no lid for something, there's no tie it over the top and then she's got these like twisty fasten things. Oh yeah. But you can buy like bulldog clips specifically for fastening over things for food. Basically, experiment with food, what's it called? Ceiling. Celing equipment, yes. I've got so much stuff that doesn't work. So where they're round and they're stretchy plastic.

Oh yeah, yeah, I've seen that. And they've been little things. Someone bought it for me for Christmas. And imagine getting that for Christmas. And do they work? Only if the thing that you're putting them over is exactly the same size. So one works because it stretches and then the others don't. When we moved, I threw them away.

Because I was like, I actually, they're driving me mad. Tupperware for everything now, I think, is the only way. But the bulldog clips were quite helpful. And Sam were drops to hell with the environment. Very, very good. Yes, I think tinfoil, if you need just to downgrade one step from cling film, tinfoil can be balled up and recycled. So that's an option.

That's good. That's, it's a, you know, you've got it. Yeah. Yeah. I think then it's a case of being like, God, we constantly have, you know, half a tomato paste or half a bag of salad. It's like, we need to rethink how we're eating and buying things because actually we don't actually buy enough to do this or like actually like, actually like, we don't actually like salad very much. Why do we keep buying it? Why do we do this to ourselves? You know, and so just a little rethink about what's actually going in there. Because I think that's big part of the problem, not so much as like, oh, I've stacked this badly. I've organised this poorly. It's more like, what's going in here is like, this is chaos. things that are going off to the front new things that you've bought to the back that's what my mum does okay new things like what do you mean like

well like if so say you've gone to Germany bought just like some new stuff that you're like oh pop in the fridge and you've got stuff that is going to go off you basically always put the new stuff towards the back because that is going to go off later than the stuff that was already in there rather than what I do which I just put I buy something and I put it in the fridge

and I'll forget about the stuff that's behind it because I can't see it. Can't see it. Didn't know that was there and then essentially my fridge is just like an ongoing cycle of me buying tofu thinking this is healthier than buying the ultra-processed vegan meat alternative not knowing what to do with the tofu, it going off, it's smelling like a dead body and then me buying a new one and putting it in front of it and then it's just getting worse and then maybe going, what is that?

And then realising it's behind it. And then the new one goes to the back, that goes off, I buy a new one, that goes off. It's just like that, basically. I would say that's not just a case of things to the front, things to the back. Don't buy tofu. You don't like tofu. Yeah. And I would say maybe it's just rethinking those two shelves.

It's two shelves. What goes in the top shelf? You've got eye line. Because it's out of your eye line. Yeah. I would say it needs to be, well, I don't know. I can't fully grasp this tiny inch high shelf that you've got. That's literally just in the door, in the door.

One of the shelves is just quite high up in the door. Oh, I see. I see. It was impossible to tell because I used the word door, drawer and shelf, completely interchangeable. and that at the start of this episode. I would say it's just something that you know is always going to be in their

like, like, yeah, I know where they go. They go in this top corner. Yeah, eggs, butter. Whereas the eye line, that's going to change every day, basically, because we had, you know, so that's, so I would say that top one is like things that don't change. Okay, top boys. Top boys.

And you got your high turnover lads. Exactly. Your eye line. Your top boys are your staples, your steadies. You're always buying eggs. You're always buying this. And you always know exactly where they go in the fridge. looking to find space for eggs today. That's eggs is corner.

Eggs is eggs. This guy, and I'm making the reference there to the eyeline section, high turnover, what's there today? Ooh, you know? So the top and then but crisper's, for me, would be condiments, but for you, you've got your vegetables on the go. You know what you're doing there. And then you've got one down from that. And again, that for me would be new turnover, new like a ready meal or something. It's in there. But then if you only at half of it, up it goes one level to the, we need to eat that now. Whereas that can be like some salmon that's got two weeks on it.

That's like it's still sealed. We're safe. We're good. We're like, ooh, next draw up. Fuck. There's no chain for ooh, we need to eat that now. Yeah, got it. And then, yeah, you're in. Great. I can't wait to sort out my fridge. I can't wait either. Do you label things? The little label

machine. Yes, I did. It went immediately to help because I don't live alone. So I was like, this is the plan and then out my little label came, maker came, did did, did, made all the other three labels, organized the fridge, thought it looked beautiful, went to hell immediately. But you're thinking it wouldn't go to hell because your partner would be able to be like,

oh look, I'll put that there because it's labels. Your fucking thing, wouldn't you? You had fucking thing, Stevie. Interesting, he actually created a system, you created a system where if you put it in the wrong place, you could literally qualify that it was in the wrong place because it's above the label that you put. Wow, the audacity. Thank you. Thank you. I feel very seen. The audacity.

Well, great. Which is why I feel very calm about the fridges of being like, there's only so much you can fight if you don't live alone. You've got to find your way through your particular fridge with your living environment. Of course. Well, I heard that helped listeners. I genuinely loved doing that. Fantastic. And how did you feel you were built up psychologically for you? Yes, it was. But I think there was a lot for me to work through, like the, the gas releasing stuff.

Like, that's what I had that pressure on me of being like, that's what the people need to know. And ultimately, I was like, they actually don't. All they do, but just not from ours. It was like, hey, ultimately, it's not that big a deal. Just do whatever works for you. Like, you don't actually need to stress about this, you know? I love that.

And then I felt better. Great. Great. Goodbye, everyone. Thank you so much, everybody. And we'll see you next. See you next time. Bye.