FOOD FOR THOUGHT
Tell us about those things rotting away in your fridge

By Wanda A, Adams
Advertiser Food Editor

Every time I visit my mom, I do an archaeological dig in her refrigerator, unearthing many mysterious bits of foil-wrapped detritus (if there is a tablespoon of something left over, it gets wrapped in foil). My forays into her fridge annoy Mom to no end, and now I understand why, since my daughter has begun to do the same thing to me.

Which is by way of alerting you that next week is National Clean Out Your Refrigerator Week, and there is a new refrigerator and some other good stuff awaiting the person who writes the most amusing 50-word essay on "How My Fridge Got This Way." The contest is sponsored by Glad and Whirlpool; entry information is at www.cleanoutyourfridge.com, and the deadline is May 16.

Of course, Glad and Whirlpool are interested in selling you products, so the Web site also is devoted to assessing the efficacy of your current refrigerator and generally cleaning up your act (translated: Let us sell you a new one and help you fill it with disposable plastic containers).

I don't have a refrigerator to give away, but I would like to hear from you readers about the state of your refrigerators.

A few questions and my answers:

• How long has it been since you saw the back wall of your Amana? (When I moved into the place.)

• What's the oddest thing stored behind the white (or avocado or harvest gold) door, how did it get there, and what's your plan for it? (Lavender-scented sugar, which I always mean to use and never do; it was a gift and I'm going to remember to use it, by golly, I promise.)

• What's the best fridge organization idea you've had lately? (Putting all those misshapen plastic bags of chicken broth and vegetable ends and tomato sauce into stackable, rectangular plastic storage containers in the freezer. Place masking tape on the end of the containers and write the contents of the packages on the tape.)

Write, fax or e-mail me and we'll have a little fun with refrigerators. (I'll try and unearth something in my fridge that I can send as a prize for the most amusing or original answer.) Send to: Wanda Adams, Taste/Island Life, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; wadams@honoluluadvertiser.com; or fax to 525-8055.

Corned beef redux

Heard from quite a few readers about the St. Patrick's Day column on Isle-style corned beef and cabbage. Jeff Kino e-mailed to say that, as life has speeded up, he's found new ways to prepare these old favorites. He makes "real" corned beef dinners in the slow cooker. And he microwaves "wok-style" corned beef and cabbage: Chop cabbage and place in microwave-safe casserole; place corned beef on top and microwave on HIGH for 7 minutes. Mix. Add pepper and shoyu and microwave on HIGH again for 7 minutes. "Comes out perfect every time," he says. "And less fat!

I had the best corned beef hash of my life at the Hyatt Regency Kaua'i at breakfast last fall. It wasn't the usual mushy cake but rather a crisp grill of shredded corned beef, grated potatoes and thin-sliced onions. Executive chef David W. Boucher sent me the recipe: In a large frying pan or on a griddle, melt 1 ounce butter and saute one slivered onion over medium heat, until soft; add 1 ounce minced garlic. Raise heat to medium-high and add 1 pound well-chopped canned corned beef and a half-pound grated raw potato. Mix and spread out over hot surface (if it's too thick, it will steam rather than fry; you may need to do this in two batches). Allow to crisp and turn golden-brown. Taste and add salt and pepper. Top with minced flat-leaf parsley and serve.