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cali

(114,904 posts)
Sat Jun 21, 2014, 10:54 AM Jun 2014

The well stocked pantry: What do you consider essential?

I love a well stocked pantry and every time I go to Ocean State Job Lots or the local dented can store, I look for pantry items. I think the well stocked pantry should have:

assortment of olives
assortment of nuts (these I get at the coop)
(this list is aside from the basic essentials like flour, canned tomatoes, etc)

capers
tomato paste in a squeeze tube
roasted peppers
oven slow roasted plum tomatoes or sun dried tomatoes
canned tuna and salmon
assortment of good crackers
lots of ethnic food condiments
various mustards
canned artichoke hearts
anchovies
canned chipotles in adobo sauce
dried mushrooms
maple syrup
booze specifically for cooking, from sherry to vermouth and port and marsala
assorted canned beans
salsa
cornichons
unsweetened dried coconut flakes
assorted dried fruit- apricots, prunes, figs, dates, raisins and currants

What items are important to you to have on hand?


26 replies = new reply since forum marked as read
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The well stocked pantry: What do you consider essential? (Original Post) cali Jun 2014 OP
I agree with some of that list, disagree with others Fortinbras Armstrong Jun 2014 #1
Your pantry is a lot more upscale than mine. Erich Bloodaxe BSN Jun 2014 #2
yeah, but it's cheap. As I said: Ocean State Job Lots and the dented can store cali Jun 2014 #4
Salt, pepper and olive oil. cbayer Jun 2014 #3
as long as it's peppercorns and not the pre-ground stuff cali Jun 2014 #5
I love the ability to whip up something as well. cbayer Jun 2014 #8
If you have any questions NJCher Jun 2014 #11
That is so great! cbayer Jun 2014 #12
oh, that's terrific NJCher Jun 2014 #17
Please do ask RG about any suggestions he may have about cooking. cbayer Jun 2014 #21
Message auto-removed Name removed Jun 2014 #6
organic food Chaco Dundee Jun 2014 #7
As long as I have onions, garlic and hot peppers, I can make do with anything. hobbit709 Jun 2014 #9
cali, I'l wager you just blew the fuse over at the Cave. grasswire Jun 2014 #10
OMD, that's hilarious NJCher Jun 2014 #13
no, Rimjob is the owner of freerepublic.com grasswire Jun 2014 #15
this is all new to me! NJCher Jun 2014 #18
well if you ever go over there.. grasswire Jun 2014 #20
A well stocked spice rack is my essential. pinto Jun 2014 #14
Besides the usual dried goods Galileo126 Jun 2014 #16
I have spices. SheilaT Jun 2014 #19
Everything you've got listed and some! Jazzgirl Jun 2014 #22
Dried Beans and all kinds of canned tomatoes dem in texas Jun 2014 #23
I think it would take me a long time to list everything laundry_queen Jun 2014 #24
I tend more towards a vertical collection, plus powders.. sir pball Jun 2014 #25
Catnip. TexasTowelie Jun 2014 #26

Fortinbras Armstrong

(4,473 posts)
1. I agree with some of that list, disagree with others
Sat Jun 21, 2014, 11:12 AM
Jun 2014

For example, I have never had a can of artichoke hearts in my kitchen, and almost certainly never will.

Capers
Tomato paste in a squeeze tube (since I usually want a tablespoon or so of tomato paste at a time)
Canned tomatoes
Anchovies and anchovy paste
Maple syrup
Wine for cooking (Two-buck Chuck from Trader Joe's is great)
Canned beans
Assorted dried fruit- apricots, prunes, blueberries, cranberries, raisins and currants
Olive oil
Canola Oil
Red wine vinegar, white wine vinegar, balsalmic vinegar, cider vinegar
Soy sauce
Jasmine rice
Arborio rice
Dried pasta in various shapes
Espresso powder and cocoa powder
Semi-sweet chocolate
Gelatine
Dried polenta
Bread flour
Unbleached all-purpose flour
Sugar -- white, light brown, dark brown

That's what's in my cupboard at the moment. Do you want to know about the fridge?

Erich Bloodaxe BSN

(14,733 posts)
2. Your pantry is a lot more upscale than mine.
Sat Jun 21, 2014, 01:09 PM
Jun 2014

canned tuna, crackers, maple syrup, canned beans, canned chicken soup for the cold and flu season, tomato sauce, tomato soup, cream of chicken soup, chicken broth, beef broth, flour, sugar (white, brown, confectioner), orzo, spaghetti, spices, extracts, marinades. Other things come and go, but those are the ones i automatically restock if they run out.

 

cali

(114,904 posts)
4. yeah, but it's cheap. As I said: Ocean State Job Lots and the dented can store
Sat Jun 21, 2014, 01:32 PM
Jun 2014

allow me my wide array of pantry items- and it's fun to try new stuff that's deeply discounted that I would never buy otherwise.

cbayer

(146,218 posts)
3. Salt, pepper and olive oil.
Sat Jun 21, 2014, 01:23 PM
Jun 2014

I believe that anything can be made to taste good if the ingredients are fresh and prepared properly.

That doesn't mean I don't like complex recipes, tastes and ingredients. I very much do.

My pantry waxes and wanes. As I hate to throw anything out, I try to use what I have before filling up the pantry or fridge with new things. Plus living in a different country, some of the things I am used to having are just not available or prohibitively expensive.

So that means a lot of substitutions, which sometimes works out and sometimes doesn't.

I used to panic when I wanted to make something and found I was missing what I thought was a critical ingredient.

But now I go through my stores and think about it. This has led to some delights and some disasters, but it always teaches me something.

 

cali

(114,904 posts)
5. as long as it's peppercorns and not the pre-ground stuff
Sat Jun 21, 2014, 01:37 PM
Jun 2014

I agree about fresh ingredients properly prepared- vital.

But I love being able to whip up a tapenade to serve with veggies out of my garden in the summer- or with french bread in the winter. A splash of wine or sherry can add depth of flavor to a simple saute or sauce. I'll admit that if I try something and think it's lousy, I dump it.

For me, the pleasure of a pantry is being able to make something wonderful- a white bean, garlic, slow roasted tomato spread, for instance.

cbayer

(146,218 posts)
8. I love the ability to whip up something as well.
Sat Jun 21, 2014, 02:52 PM
Jun 2014

But I am often limited to shopping only every 3-4 weeks, so have had to learn to use what I've got.

I am going to be in Italy for the next 3 months and this should be a very exciting time to try new ingredients and methods. My pantry is likely to look profoundly different than the one I had in Mexico or the states.

At any rate, I think it would be a monumental pleasure to drop by your house. Not just for the food, but for the company.

NJCher

(35,428 posts)
11. If you have any questions
Sat Jun 21, 2014, 05:13 PM
Jun 2014

about Italy, ask me and I will ask the RG. He lived there for 20 years and raised his family there. Then he came to the states because he wanted his children to attend American universities (wtf! Go figure).

He lived in Italy because he wanted to study the cuisine of Italy and France, which he did.

Now--and I think this is the funny part--his grandkids are just starting to enter college. And--you guessed it--they won't hear of an American college. They are attending college in Italy.

Fortunately, everyone speaks fluent Italian.


Cher

cbayer

(146,218 posts)
12. That is so great!
Sat Jun 21, 2014, 05:24 PM
Jun 2014

My husband also lived in Italy for many years and knows the language, customs and various areas. So I've go that covered.

But what he doesn't know is the food, because, as I may have previously mentioned, he would eat dirt if I served it to him.


It is my hope to learn some Italian cooking while I am there. We will be outside of Rome in the country. We have a farmhouse and equipped kitchen. We have already been told that many farmers in the area would be more than happy to supply us.

Does he have any suggestions for specific books that might be helpful?

Although I love to cook and can make a few Italian dishes, it is not my forte by any means.

NJCher

(35,428 posts)
17. oh, that's terrific
Sat Jun 21, 2014, 10:12 PM
Jun 2014

Sounds like you're off to a great start with a farmhouse, equipped kitchen, and a spouse who knows Italy.

I'll ask the RG about books that would be good. I know Marcella Hazan is one of his faves.


Cher

cbayer

(146,218 posts)
21. Please do ask RG about any suggestions he may have about cooking.
Sun Jun 22, 2014, 12:08 AM
Jun 2014

I would love that.. Will look at book you recommend and see if I can download

Response to cali (Original post)

Chaco Dundee

(334 posts)
7. organic food
Sat Jun 21, 2014, 01:53 PM
Jun 2014

All staples in generous amounts, lots of drinks, water gatooraid beer and whine, all 100% organic vegs. Fruits out of my garden, home canned and my freezer full of meats from the hunt, fish and all other seafood self caught.home grown herbs and my eggs of my free range chicken flock.

grasswire

(50,130 posts)
10. cali, I'l wager you just blew the fuse over at the Cave.
Sat Jun 21, 2014, 03:21 PM
Jun 2014

Most of them have never heard of half of what we often stock. Capers and cornichons are probably tripping them up. Every time they read one of our "what's for dinner" threadts, they boast about their meal: going down to the local convenience store for a couple of slices of pizza. They think we're odd.

NJCher

(35,428 posts)
13. OMD, that's hilarious
Sat Jun 21, 2014, 05:28 PM
Jun 2014

I did not know that. I think I know what you mean when you talk about the "cave." Isn't that the one they refer to "rimjob" or something similar?

A couple slices from the convenience store? Dinner?



Cher

grasswire

(50,130 posts)
15. no, Rimjob is the owner of freerepublic.com
Sat Jun 21, 2014, 06:08 PM
Jun 2014

The conservativecave.com is a ragtag bunch of misfits whose ONLY purpose is to observe DU and comment on us. And sometimes they work to harm DU members in real life. Really. Serious stuff. The owner of conservative cave is a serial prevaricator and makes up fanciful stories about many things. He loves to visit C&B. He has driven some of our most favorite members away. I've been told his name is David Kolisek, although he is happy to let us think it is Fred Grady.

NJCher

(35,428 posts)
18. this is all new to me!
Sat Jun 21, 2014, 10:14 PM
Jun 2014

And I thought it very funny until you told me how he's driven some of our favorite members away.


Cher

grasswire

(50,130 posts)
20. well if you ever go over there..
Sat Jun 21, 2014, 10:20 PM
Jun 2014

....don't believe anything they say or write about anyone here! It's all rubbish.

Now back to the pantry!

pinto

(106,886 posts)
14. A well stocked spice rack is my essential.
Sat Jun 21, 2014, 05:46 PM
Jun 2014

Other than that - it's up to what's on hand when I go to cook.

(I almost always have dry staples in the cabinet - rices, pastas, beans, quinoa, cereals, etc.)

Galileo126

(2,016 posts)
16. Besides the usual dried goods
Sat Jun 21, 2014, 06:19 PM
Jun 2014

I like to have various vinegars (red wine, rice wine, apple cider, malt, balsamic, white) and oils (olive, canola, avocado, black truffle & olive, sesame, and House Of Tsang's flavored wok oil).

Sardines and anchovies. Tuna. Must have.
Dried mushrooms.
Assorted canned beans.
Tubes: anchovy and tomato pastes.

About six of the 28 oz. cans of San Marzano crushed tomatoes in puree. I think I use 2 a week, and I live alone!


 

SheilaT

(23,156 posts)
19. I have spices.
Sat Jun 21, 2014, 10:16 PM
Jun 2014

Olive oil. Vinegar.

I live alone, never really entertain, and so I don't have very much around that isn't going to be prepared or eaten within the next couple of weeks. As it is, I'm always amazed when (about every other year or so) I try to clear out my cabinets and somehow there are always things that are at least five years old.

Jazzgirl

(3,744 posts)
22. Everything you've got listed and some!
Sun Jun 22, 2014, 04:34 AM
Jun 2014

Really good olive oil and balsamic vinegar should be added too.

dem in texas

(2,672 posts)
23. Dried Beans and all kinds of canned tomatoes
Sun Jun 22, 2014, 12:41 PM
Jun 2014

I like to have pinto beans, white beans and splits peas on hand at all times, can cook beans or a soup when I feel like it. As for tomatoes, I like to keep plenty on hand, need petite cut, large cans crushed with puree, tomato sauce and tomato paste. I decided yesterday afternoon to make some chicken gumbo soup, used two cans petite diced and one can sauce, couldn't have done it if my pantry wasn't well stocked. Also, like to keep some cartons of chicken stock on hand. Use a lot of that.

Like to keep a cake mix on hand so I can whip up an easy cake at the last minute. Pickles and black olives, always. Noodles and several kinds of pasta are a must. Powder sugar, dark brown sugar too.
Gotta have some canned soups for quick lunch, usually tomato soup to serve with cheese toast. Like to keep some small cans of veggies, like cream corn on hand. And pickled beets, can open a can and serve, sometimes they are just what a meal needs. Of course, flour, cornmeal, canola oil, dry buttermilk. The list goes on, I like to keep a well stocked pantry. Then when I go to cook, I see what is in the pantry and plan my meal from there so it saves me a trip to the store.

I like a well stocked freezer too.

laundry_queen

(8,646 posts)
24. I think it would take me a long time to list everything
Sun Jun 22, 2014, 08:53 PM
Jun 2014

When you have 4 kids, you tend to stuff your pantry full if you can. And I buy everything in bulk, LOL, so we're usually pretty full. But I'll give it a go

I like to experiment so have pretty much everything you do (except artichoke hearts and canned salmon oh and only 1 kind of olives). And then a ton of dry goods (flour, all kinds of sugar and sweeteners, corn starch, oatmeal, cocoa, beans, lentils, quinoa, pasta, couscous etc. In addition, I always have things like canned corn, green beans, baby corn, tomatoes, chilies, coconut milk, various beans & lentils, tomato sauce & paste, mushrooms (just in case), and canned soups (for the kids to make on the nights I have school). Half my pantry is full of kid's snacks and crackers and fruit cups and so on for my kids' school lunches (we brown bag it here) and also cereal & instant oatmeal. Oh, and we have a bunch of teas - all kinds...black, herbal, medicinal, chai, green, gourmet...all my kids love tea. The tea takes up a half a shelf on its own. Then there's my 'health food' section with chia seeds, raw organic nuts and seeds, protein powder, almond flour, flax seeds, and whatever else I find at the health food store when I'm trying out some new healthy stuff. I also have a basket for my ethnic prepackaged foods that I eat on the run (I hate most packaged foods, but not these ones...)...especially indian...packages of palak paneer, paneer tikka masala, dahl, chick pea curry etc. And packages of instant rice. Those are my 'eat and run' meals. Sometimes I buy Asian dried soups or noodle meals (NOT ramen LOL!! Not for me anyway...sometimes my kids have it). Oh, and we do have KD in there too. As the kids get older though, we eat it less and less. The more I concentrate on making fresh meals and experimenting with different flavors, the less my kids want to eat packaged stuff. Oh, and how could I forget my newly acquired collection of dried chilies? Love those!

I think that's it.

I knew I'd forget something: ETA I have various vinegars, oils (essential for making your own salad dressings) and an assortment of dried mushrooms (fresh mushrooms go bad so fast I like to have 'back ups' like canned or dried.)

sir pball

(4,726 posts)
25. I tend more towards a vertical collection, plus powders..
Tue Jun 24, 2014, 12:22 AM
Jun 2014

Five flours (AP, cake, bread, semolina, 00), eight or nine different olive oils, bags and bags of dried chiles (arbols, guajillos and anchos are different dammit!), a few grades of syrup, all sorts of honeys and salts and peppers..

..and the powders. It's not for everybody but my pantry is incomplete without agar, xanthan gum, guar gum, alginate and calcium, gellan gum, carrageenan...this reminds me, I need some locust bean gum

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