Text 14921, 108 rader
Skriven 2007-05-02 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Staples 447
===================
 -=> Dave S said to Sean (with Ruth's commentary interpolated) <=-
 DS> I like Jim's list, and it's very similar to mine, so until I 
 DS> hear from you about your preferences, I'll riff off of his with
 DS> my own amplifications and suggestions.

I agree with most of the comments you've gotten, but I'll just
add a shake of seasoning to them:

 DS> Yes.  As you cook more and learn what you like, you'll find that you
 DS> use some more than others.  Get smaller jars of the ones you only
 DS> use occasionally, and buy in bulk those that you use all the time.
 DS> For me, the bulk packs are thyme, cumin, bayleaves, peppercorns, and
 DS> paprika.  Some things - parsely, basil, sage, celery leaf -  I buy and
 DS> use fresh, but keep small amounts of dried on hand just in case I run
 DS> out.
 RH> I include dehydrated onions on my list; they get tossed into things
 RH> where the bulk of a real onion isn't really welcome, and used if my
 RH> real ones all simultaneously decide to go to mush.  

For me, the bulk are thyme, cumin, 30000 S.U. hot pepper, 60000 hot
pepper, garlic powder, oregano, and maybe one or two others that
don't come right to mind. I agree about the "some things" list but
would say that sage is almost a "bulk" item.

 -> jar full of dried lemon and orange peels
 DS> Same here, but I also have grapefruit peels because I eat a grapefruit
 DS> a day in  season but not so many oranges.  Grapefruit and orange peel
 DS> are nearly indistinguishable after drying.
 RH> I keep lemon extract around, but not the peel.  Dunno why.

I keep tangerine peel only.

 -> garlic

Fresh, chopped in the fridge, and dried powder, all three.
 
 -> aerosol oil pump for spritzing
 DS> I have never found one of these necessary, but they are very
 DS> popular.  Every one I've ever had has broken, so I gave up 
 DS> and I don't miss it.

Carol got me a spritz pump, and it broke right away. Not a
great tragedy, as I find it interesting that people see fit
to keep oil in a condition where it goes rancid as fast as
possible, while wondering how to increase the antioxidant
content of their diets!

 -> a small extra virgin olive oil
 DS> I buy this in bulk.  I buy smaller amounts of the more flavorful
 DS> and expensive "fruitata" olive oil, which as pulp in it and is
 DS> quite excellent as a dip for bread, or on salads.

I try to keep a quart of EVOO on hand.

 -> vinegars: regular white, rice, red wine, balsamic, tarragon, chile
 DS> Almost ditto.  White, rice, red and white wine, cider, balsamic, 
 DS> malt. I don't much like tarragon except in tarkhun, and chile vinegar 
 DS> has never appealed to me.

For me, white, red wine, and three kinds of balsamic, soon to
go down to two (cheap and less cheap).

 -> veg oils: canola and peanut
 DS> I buy  plain, cheap "vegetable oil" at the bulk store for 3.99/gallon
 DS> and peanut oil at the Asian market for $5/gallon.  I also have a
 DS> vegetable oil/olive oil blend for everyday (I grew up using this,
 DS> so it is habitual. For ordinary frying, I like it better than plain
 DS> oil.)  Olive oils as noted above.  Lard. Shortening.
 
Remember that cheap vegetable oil is cottonseed and soybean oil,
both of which contain hormonal analogues (the first, gossypol, the
second, estrogens as I seem to recall). Not that that matters if
you aren't planning on having biological children.

 -> vanilla, lemon extract, baking powder, baking soda, 
 -> cream of tartar, molasses, corn starch, tapioca.
 DS> Ditto to  all of these, and in addition I have several dozen 
 DS> other flavoring  extracts we use in  confectionery.
 RH> Same here.  Almond, for one.  

I was about to say, ALMOND 1111one11one!!!!!

 DS> I have five or six varieties of rice.  We buy  them  for the
 DS> most part in bulk because it is our favorite starch.

[So Dave can cater our rice tasting all by himself!]

 -> 1 can ea Campbell's mushroom, tomato soup
 -> Campbell's tetrapak chicken and beef broth
 -> assorted soup bouillon cubes, powders.
 DS> I hate the taste of Campbell's chicken broth
 DS> and now I make all my own broths and stocks.  I do
 DS> keep  high-quality bouillons and powders, though.
 RH> I keep Tabachnick's tetrapack handy; I can't stand Campbell's either.
 RH> I do make most of my own soups, but have been known to keep a few cans
 RH> around for emergencies, especially squash soups.  Suitably doctored,
 RH> some of the organic ones are pretty good.

College Inn for me.

 -> without. Some things not listed that others might consider essential
 -> staples: grits, Jell-O, ketchup.
 DS> Jello is a staple.  The blue kind. [g]

What he said.
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