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So, since I am moving into a new place and pretty much starting from scratch, I also have the opportunity to put a little thought into what I need and what not. I thought it would be fun to hear your recommendations about specific items, brands, things I am missing, things nobody needs etc. for my pantry. Starting with a commented version of the Foodnetwork 'pantry basics' - what are your thoughts?
Home Recipes & How-Tos Pantry Essentials Checklist
Pantry Essentials Checklist
From Food Network Kitchen
Having a well-stocked pantry and fridge is like money in the bank. With basic supplies on hand, you'll be equally prepared to put together a family-friendly meal or a last-minute dinner for friends. The trick is figuring out what to lay by and what you can live without.
Consider the checklist below a rough sketch; only you can determine the essentials based on the predilections of your crew. Trying to cut back on meat? Skip the Italian sausage and swap in frozen wild-caught shrimp. Don't like peanut butter? Pick up a tub of hummus instead. The idea is to make sure you have enough proteins and sturdy vegetables to pull together several satisfying meals, plus some flavorful condiments and seasonings to keep things interesting (even on a school night).
Whatever you decide to toss in your shopping cart, you can rest happy knowing you won't ever again have to call spaghetti with butter dinner unless that's exactly what you're in the mood for.
PANTRY
Basics
Kosher salt
Fine salt
Black peppercorns
Extra virgin olive oil
Vegetable oil
Apple cider vinegar
Red wine vinegar
Balsamic or sherry vinegar
Rice vinegar (unseasoned)
Got the salt covered with regular kosher, Maldon, and red Hawaiian salt. Working on a Penzey order will take care of the peppers - I use white at least as much as black. Basic olive oil will come from Costco. Thoughts about what the best neutra vegetable oil is are very welcome, as are recommendations for a finishing olive oil and a decent but affordable balsamico and/or sherry vinegar.
Baking
Flour: all purpose, whole wheat or pastry
Baking soda
Baking powder
Cream of tartar
Cocoa powder (unsweetened)
Chocolate: chips or bar
Evaporated milk
Pure vanilla extract
Planning an order from King Arthur for most of that. Have my homemade vanilla extract. Should be fine here for my baking needs which will mostly be breads.
Sweeteners
Granulated sugar
Confectioners' sugar
Brown sugar
Maple syrup
Honey
Agave syrup
Basic stuff unless I am missing something.
Drinks
Coffee
Tea
Don't do tea, some coffee is ordered, exploring local roasters at the moment - any recommendations from the Philly locals?
Rice and Grains
Long-grain white rice
Brown rice
Grains: bulgur, quinoa, couscous or farro
Pasta: standard, whole grain, rice noodles or egg noodles
Polenta
Breadcrumbs: plain or panko
Any specific rice recommendations? Will look for Japaese style rice in a local Japanese store, also will need Basmati rice, those two are what I mostly eat. I think I can live without quinoa, but couscous is on my list. Also need polenta and grits - what is the wisdom about grits here?
Snacks and Cereals
Crackers
Tortillas
Cookies or biscuits
Pretzels
Marshmallows
Popcorn kernels
Dried fruit: raisins, apricots or cherries
Seeds: sunflower, flax, chia or hemp
Peanut butter or almond butter
Applesauce
Breakfast cereal
Old-fashioned rolled oats
Not really big into most of these. Occasionally eating Special K cereal. Other items here seen unnecessary to me. Well, I guess some crackers or pretzels can't hurt. Prefer to make my own apple sauce, most store-bought ones are too sweet for me.
Canned Goods
Chicken broth
Beans: cannellini, navy, chickpeas or black
Vegetables: hominy, corn or green beans
Olives or capers
Chiles: chipotles in adobo or pickled jalapenos
Salsa
Tomatoes
Tomato paste
Roasted red peppers
Tuna
Anchovy fillets or paste
That seems to make sense, except for cornand beans which I would rathe buy frozen. Costco chicken broth until I make and freeze my own. Wish I could afford canned tuna from Spain.... Does anybody have a food source for salted capers and anchovies? Favorite San Marzano tomato brands?
Dried Herbs and Spices
Bay leaves
Cajun seasoning
Cayenne pepper
Chili powder
Crushed red pepper
Curry powder
Fennel or dill seed
Granulated garlic
Ground cinnamon
Ground cloves
Ground cumin
Ground ginger
Oregano
Paprika: sweet and smoked
Rosemary
Sesame seeds
Thyme
Whole nutmeg
So, what are the essential ones that are missing here? Please keep in mind that I love by myself and don't want to buy too many spices in bulk,just to theow them out in a year (or two). I am thinking Pezey's - should I look anywhere else? I have saffron, definitely need to add mustard powder, maybe a good Texas chili mix? Not sure I see myself mixing my own... Also thinking about adding a few Indian basics like coriander, turmeric, and a good garam masala. In a few eeks I also hope to start a few basic fresh herbs (thyme, rosemary, basil, coriander, sage, mint).
REFRIGERATOR
Dairy and Eggs
Milk
Plain yogurt: regular or Greek
Unsalted butter
Cheddar or mozzarella
Goat cheese
Parmesan (wedge)
Eggs
Anything else that you would always want in your fridge? There will be cheeses at any time...
Fresh Produce
Avocados
Carrots
Celery
Tomatoes: grape, cherry or seasonal beefsteak
Broccoli or cauliflower
Bell peppers
Leafy greens: spinach, kale or chard
Lettuce: romaine, Boston or mixed greens
Flat-leaf parsley or cilantro
Thyme
Scallions
Gingerroot
Potatoes: sweet, white or new
Onions
Garlic
Lemons
Limes
Apples
Bananas
That's flexible and seasonal, of course.
Condiments
Jelly, jam or preserves
Ketchup
Mayonnaise
Mustard: Dijon or whole grain
Pickles
Hot sauce: Tabasco, Sriracha or sambal
Worcestershire sauce
Soy sauce or tamari
Asian fish sauce
Toasted sesame oil
I will start some salted lemons soon and will try my hand occasionally on quick pickles. What fish sause to buy? I know we could probably discuss soy sauces for weeks (I think there was a thread some time ago?), but I am thinking about starting with a lighter and a darker one that taste like something other than salt. Any must-have things missing? Chili oil? Homemade hot sauce?
Freezer
Ground beef, ground turkey or Italian sausage
Boneless, skinless chicken breasts
Bacon
Bread: baguette or sandwich bread
Vegetables: peas, chopped spinach or corn
Fruit: berries, peaches or mangos
Nuts: almonds, walnuts or pecans
Dough: pizza, pie or puff pastry
Vanilla ice cream
Again, there will be a lot of individual variation. Finally got my simple vacuum sealer out of storage, so there will be Costco meat as well as local butcher meats in reasonable serving sizes in my freezer. Always have gyoza in there - hope to eventually make my own instead of buying the Costco ones... Do you guys keep your nuts in the freezer? - Maybe I should rephrase that question, but you know what I mean There will probably be puff pastry and fillo dough, Haagen Dazs white chocolate-truffle-raspberry icecream plus whichever I make myself, and frozen veggies. What else needs to be in the freezer at all times?
Very likely need to stock up bit by bit, but trying to se up a pantry that allows for a lot of flexibility while minimizing waste and trash.
Stefan
Home Recipes & How-Tos Pantry Essentials Checklist
Pantry Essentials Checklist
From Food Network Kitchen
Having a well-stocked pantry and fridge is like money in the bank. With basic supplies on hand, you'll be equally prepared to put together a family-friendly meal or a last-minute dinner for friends. The trick is figuring out what to lay by and what you can live without.
Consider the checklist below a rough sketch; only you can determine the essentials based on the predilections of your crew. Trying to cut back on meat? Skip the Italian sausage and swap in frozen wild-caught shrimp. Don't like peanut butter? Pick up a tub of hummus instead. The idea is to make sure you have enough proteins and sturdy vegetables to pull together several satisfying meals, plus some flavorful condiments and seasonings to keep things interesting (even on a school night).
Whatever you decide to toss in your shopping cart, you can rest happy knowing you won't ever again have to call spaghetti with butter dinner unless that's exactly what you're in the mood for.
PANTRY
Basics
Kosher salt
Fine salt
Black peppercorns
Extra virgin olive oil
Vegetable oil
Apple cider vinegar
Red wine vinegar
Balsamic or sherry vinegar
Rice vinegar (unseasoned)
Got the salt covered with regular kosher, Maldon, and red Hawaiian salt. Working on a Penzey order will take care of the peppers - I use white at least as much as black. Basic olive oil will come from Costco. Thoughts about what the best neutra vegetable oil is are very welcome, as are recommendations for a finishing olive oil and a decent but affordable balsamico and/or sherry vinegar.
Baking
Flour: all purpose, whole wheat or pastry
Baking soda
Baking powder
Cream of tartar
Cocoa powder (unsweetened)
Chocolate: chips or bar
Evaporated milk
Pure vanilla extract
Planning an order from King Arthur for most of that. Have my homemade vanilla extract. Should be fine here for my baking needs which will mostly be breads.
Sweeteners
Granulated sugar
Confectioners' sugar
Brown sugar
Maple syrup
Honey
Agave syrup
Basic stuff unless I am missing something.
Drinks
Coffee
Tea
Don't do tea, some coffee is ordered, exploring local roasters at the moment - any recommendations from the Philly locals?
Rice and Grains
Long-grain white rice
Brown rice
Grains: bulgur, quinoa, couscous or farro
Pasta: standard, whole grain, rice noodles or egg noodles
Polenta
Breadcrumbs: plain or panko
Any specific rice recommendations? Will look for Japaese style rice in a local Japanese store, also will need Basmati rice, those two are what I mostly eat. I think I can live without quinoa, but couscous is on my list. Also need polenta and grits - what is the wisdom about grits here?
Snacks and Cereals
Crackers
Tortillas
Cookies or biscuits
Pretzels
Marshmallows
Popcorn kernels
Dried fruit: raisins, apricots or cherries
Seeds: sunflower, flax, chia or hemp
Peanut butter or almond butter
Applesauce
Breakfast cereal
Old-fashioned rolled oats
Not really big into most of these. Occasionally eating Special K cereal. Other items here seen unnecessary to me. Well, I guess some crackers or pretzels can't hurt. Prefer to make my own apple sauce, most store-bought ones are too sweet for me.
Canned Goods
Chicken broth
Beans: cannellini, navy, chickpeas or black
Vegetables: hominy, corn or green beans
Olives or capers
Chiles: chipotles in adobo or pickled jalapenos
Salsa
Tomatoes
Tomato paste
Roasted red peppers
Tuna
Anchovy fillets or paste
That seems to make sense, except for cornand beans which I would rathe buy frozen. Costco chicken broth until I make and freeze my own. Wish I could afford canned tuna from Spain.... Does anybody have a food source for salted capers and anchovies? Favorite San Marzano tomato brands?
Dried Herbs and Spices
Bay leaves
Cajun seasoning
Cayenne pepper
Chili powder
Crushed red pepper
Curry powder
Fennel or dill seed
Granulated garlic
Ground cinnamon
Ground cloves
Ground cumin
Ground ginger
Oregano
Paprika: sweet and smoked
Rosemary
Sesame seeds
Thyme
Whole nutmeg
So, what are the essential ones that are missing here? Please keep in mind that I love by myself and don't want to buy too many spices in bulk,just to theow them out in a year (or two). I am thinking Pezey's - should I look anywhere else? I have saffron, definitely need to add mustard powder, maybe a good Texas chili mix? Not sure I see myself mixing my own... Also thinking about adding a few Indian basics like coriander, turmeric, and a good garam masala. In a few eeks I also hope to start a few basic fresh herbs (thyme, rosemary, basil, coriander, sage, mint).
REFRIGERATOR
Dairy and Eggs
Milk
Plain yogurt: regular or Greek
Unsalted butter
Cheddar or mozzarella
Goat cheese
Parmesan (wedge)
Eggs
Anything else that you would always want in your fridge? There will be cheeses at any time...
Fresh Produce
Avocados
Carrots
Celery
Tomatoes: grape, cherry or seasonal beefsteak
Broccoli or cauliflower
Bell peppers
Leafy greens: spinach, kale or chard
Lettuce: romaine, Boston or mixed greens
Flat-leaf parsley or cilantro
Thyme
Scallions
Gingerroot
Potatoes: sweet, white or new
Onions
Garlic
Lemons
Limes
Apples
Bananas
That's flexible and seasonal, of course.
Condiments
Jelly, jam or preserves
Ketchup
Mayonnaise
Mustard: Dijon or whole grain
Pickles
Hot sauce: Tabasco, Sriracha or sambal
Worcestershire sauce
Soy sauce or tamari
Asian fish sauce
Toasted sesame oil
I will start some salted lemons soon and will try my hand occasionally on quick pickles. What fish sause to buy? I know we could probably discuss soy sauces for weeks (I think there was a thread some time ago?), but I am thinking about starting with a lighter and a darker one that taste like something other than salt. Any must-have things missing? Chili oil? Homemade hot sauce?
Freezer
Ground beef, ground turkey or Italian sausage
Boneless, skinless chicken breasts
Bacon
Bread: baguette or sandwich bread
Vegetables: peas, chopped spinach or corn
Fruit: berries, peaches or mangos
Nuts: almonds, walnuts or pecans
Dough: pizza, pie or puff pastry
Vanilla ice cream
Again, there will be a lot of individual variation. Finally got my simple vacuum sealer out of storage, so there will be Costco meat as well as local butcher meats in reasonable serving sizes in my freezer. Always have gyoza in there - hope to eventually make my own instead of buying the Costco ones... Do you guys keep your nuts in the freezer? - Maybe I should rephrase that question, but you know what I mean There will probably be puff pastry and fillo dough, Haagen Dazs white chocolate-truffle-raspberry icecream plus whichever I make myself, and frozen veggies. What else needs to be in the freezer at all times?
Very likely need to stock up bit by bit, but trying to se up a pantry that allows for a lot of flexibility while minimizing waste and trash.
Stefan