Ever since we laid eyes on Jayne Min’s custom Celine-inspired skate boards, we have been obsessed with the LA cool girl, whose daytime gigs include designer, creative consultant, and founder of fashion blog, Stop It Right Now. So, when we got a chance to open the doors to her fridge, which she organizes with the same guidelines as her closet, we jumped at the opportunity. Find out what her philosophy on leftovers is, how she cooks for her “children” (dogs), and what her famous “pile” nights are all about in our latest “Tales From The Fridge” feature in collaboration with Man Repeller.
At any given moment you will always find kimchi, kombucha, and eggs. If I ever run low on these (god forbid run out), it’s an emergency. Also on rotation are kale (or any leafy greens), cheese, lactose free milk, and fruit. The wild cards are probably 35mm film, face mask sheets, and Bio-K capsules. And there’s always chicken (or another protein), veggies, and yogurt for my dogs (because I’m psycho).
I think the same rule applies to both my closet and my fridge – as long as things can be taken out and put in easily, all is good in the world. It’s trouble when you forget what’s lurking in the back. Right now is pretty average, all the bases are covered.
Right now there’s a Fourth of July left over pizza in there, but otherwise my fridge is usually split between Korean food and attempted healthy food. We try to always stock ingredients for “pile” nights when we just throw things into a bowl – sautéed kale, quinoa, hummus, beets, sweet potato, tuna, and avocado. And then there are staple Korean “banchan” (side dishes) and different kinds of kimchi. Deep in the back of the fridge you’ll find a jar of over ripe kimchi that’s reserved for stews and fried rice.
I think the same rule applies to both my closet and my fridge – as long as things can be taken out and put in easily, all is good in the world.
I try to cook at home, but unfortunately it’s more like 50-50 when it comes to eating out for dinner. We’re big on breakfast so usually that’s the most regularly cooked meal.
I was raised to not waste food, so I’m programmed to always bring home leftovers, but for some reason I just don’t like to eat them. It’s not that I don’t enjoy leftovers (I’m about to finish off this pizza right now), I just don’t like to eat the same meal twice in a row.
The fridge is the quickest way to assess how busy I am. If it’s messy I’m busy. If there are a lot of take out containers, I’m busy (or lazy). Before I travel I usually do a big sweep and take out anything that’s going to go bad while I’m away. Sometimes it’ll be sad and only condiments (and film and sheet masks) will be left. I’m trying to learn more about eating seasonal produce.
The fridge is the quickest way to assess how busy I am
I usually do a shop every three to four days because I prepare my daughters’ (Pomeranians if you want to get technical) meals every few days so I usually have to run out and get chicken. That gives us a chance to do light shops, because who wants to lug five grocery bags through elevators and hallways? We’ll usually go to Trader Joe’s or Gelson’s if we need food food and if we need household supplies we’ll stop by Target. I have banchan delivered or I’ll go to a Korean market (usually if I’m cooking for a dinner party).