[QUESTION] What makes a well stocked pantry?
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Can cook anything with those two ingredients
All you need is Schrodinger’s “well stocked” pantry
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What do you always have on hand? Why?
I’d count refrigerated items as pantry staples if they keep for longer than a couple weeks.
One recent addition to my pantry has been dried chillies - great base for red chile sauce for enchiladas. Those plus maseca and some beans (also both staples) and I have a base for amazing enchiladas or tacos or whatever.
It’s a hard question for me. I’ve known people with much less than I and well stocked for them is much different than me. We’re lucky my twin works at a grocery store so I can stock the house with more stuff for cheaper. I also like canning so like. My house has apple butter. Do most houses have apple butter? Probably not. I have three kinds of flour when some people have one and that’s like fine.
I try to always have flour, sugar, salt, kosher salt, pepper, butter, spices (what kind? A lot!), noodles, pasta sauce, brown sugar, vanilla, cream of soups, canned beans, dried beans, onions, garlic, potatoes, dried potatoes, dried milk, soy sauce, oatmeal, different oatmeal, and then my brain trails off. Oh! Fuck ton of rice!
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What do you do with clam juice?
It’s a required ingredient in a decent Bloody Mary.
You have a good bloody recipe?
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Having a default or focus takes up less space too. I hate wasting food so I sometimes don’t buy new or unusual things because I worry I won’t use it more than once…
Have a batter recipe?
- Dollop some sourdough discard into a bowl.
- Whisk in some beer, 8-12oz.
- Whisk in 2:1 corn starch and all purpose flour until it’s the consistency of runny pancake batter.
The consistency of the sourdough discard dictates the actual quantities.
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What do you always have on hand? Why?
I’d count refrigerated items as pantry staples if they keep for longer than a couple weeks.
One recent addition to my pantry has been dried chillies - great base for red chile sauce for enchiladas. Those plus maseca and some beans (also both staples) and I have a base for amazing enchiladas or tacos or whatever.
A pantry’s personal. It should have the ingredients and spices you frequently cook with. For some folks that’ll be pasta, other folks that’ll be rice. You know your pantry’s set when you could make a satisfying meal with one or two fresh ingredients.
A well stocked pantry is one where none of your usually ingredients is empty or running low.
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It’s a hard question for me. I’ve known people with much less than I and well stocked for them is much different than me. We’re lucky my twin works at a grocery store so I can stock the house with more stuff for cheaper. I also like canning so like. My house has apple butter. Do most houses have apple butter? Probably not. I have three kinds of flour when some people have one and that’s like fine.
I try to always have flour, sugar, salt, kosher salt, pepper, butter, spices (what kind? A lot!), noodles, pasta sauce, brown sugar, vanilla, cream of soups, canned beans, dried beans, onions, garlic, potatoes, dried potatoes, dried milk, soy sauce, oatmeal, different oatmeal, and then my brain trails off. Oh! Fuck ton of rice!
Where do you get apple butter? I try to stick up when I can but that seems to be seasonal so I can’t get it at least half the year.
Interestingly, apricot preserves is a good substitute for apple cider, is always available and lasts - I don’t really drink cider out of season but want to cook with it often. However a pork shoulder slathered in apricot preserves works really well when I wanted to spritz it with cider
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Where do you get apple butter? I try to stick up when I can but that seems to be seasonal so I can’t get it at least half the year.
Interestingly, apricot preserves is a good substitute for apple cider, is always available and lasts - I don’t really drink cider out of season but want to cook with it often. However a pork shoulder slathered in apricot preserves works really well when I wanted to spritz it with cider
I make it and can it myself! Otherwise it’s sometimes next to the jellies and jams at stores, or can be bought at farmers markets like where I get the apples to make my own!
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Relatable lol. For me it’s salt and oil, can’t ever remember how much I have but wouldn’t want to run out. I also have way more beans than anyone needs in their house.
I also have way more beans than anyone needs in their house.
My mother does this and as soon as there’s an apocalypse she’ll be vindicated.
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- Dollop some sourdough discard into a bowl.
- Whisk in some beer, 8-12oz.
- Whisk in 2:1 corn starch and all purpose flour until it’s the consistency of runny pancake batter.
The consistency of the sourdough discard dictates the actual quantities.
I don’t know what sourdough discard is… Actually want to learn to bake more - specifically bread but dealing with sourdough sounds difficult?
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I don’t know what sourdough discard is… Actually want to learn to bake more - specifically bread but dealing with sourdough sounds difficult?
We’re venturing into the domain of my partner and I don’t want to misspeak, but from what I understand:
A sourdough “starter” is a ball of dough with living yeast. As part of the process of feeding it, you remove some of the old dough. That’s the discard. You can do all sorts of things with this discard.
Making sourdough is as difficult as baking bread + taking care of a low maintenance houseplant. Not a huge responsibility, but more than just mixing flour and water on a whim.
The users over at !bready@lemmy.world should be able to start you down that road.
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