NOTE: General Observation
I've noticed that my kitchen is always short one or two key ingredients for anything I want to make. My wife, bless her heart, has added a refridgerator notepad specifically so she can pick up anything I write down.
I'd love to see some comments to this post about standard kitchen foodstuff (tomato's always on hand, etc.) that YOU keep stocked.
I'd love to see some comments to this post about standard kitchen foodstuff (tomato's always on hand, etc.) that YOU keep stocked.
posted by Chris at 8:15 AM
3 Comments:
Wow you are so right -- despite efforts to keep generally stocked with the basics (like baking powder and baking soda with still "active" date stamps, etc.), it seems that I can practically count on there being one or two items being missing which are called for whenever that call to "make something" hits... more often than not, the missing ingredient is fresh eggs, actually... As a result, I've resorted to collecting lists of "substitutions" for just such occasions - some of which work and others only barely. Anyway - more to the point of your question - I can usually count on having a couple of kinds of flours on hand, sugars, salts, and herbs and spices (though I probably don't rotate through those last two enough to meet the standards of some folks...) - milk is a staple in this house (again, several kinds), and fruit juices, all manner of canned veggies (usually from Costco, Sams, etc.). Usually - that's enough to get me through whatever inspiration hits. Still - its less than a mile to the nearest grocery store and I can't begin to count the number of times I've made that treck at the last minute, for just one or two items!
I try and keep my pantry stocked with dutch processed cocoa, powdered milk, flour (regular and bread), bisquick, baking soda, baking powder, tabasco, lots of different spices and herbs, lots of dried goods, ramen (hubby likes it for lunch and it is a good base for some dinner dishes), tomatos sauces, cream soups, crackers, potatos, onions, big can of roasted sesame oil, big container of olive oil, big container of vegetable oil and anything else that may fit in. Usually tho I forget to replace something and have to substitute. I discovered that whole wheat bread flour makes a very nice beer batter when I ran out of regular flour.
I try to keep many of the basics already mentioned, but would like to add plain yogurt to the list.
I find it very versatile, from making greek or mediterranean style food, to adding to potatoes instead of butter and sour cream, to eating it straight up, with some granola, or with a little maple syrup on it.
I still like fruit yogurt. But, I have learned that fruit is one of many directions you can take with plain yogurt. Try it, you'll like it. If you get a taste for it, make your own - you'll be amazed how much richer, smoother, and cheaper it can be.
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