Text 14836, 124 rader
Skriven 2007-04-30 20:04:44 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Staples
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-> -> a good variety of spices and herbs
-> 
-> Yes.  As you cook more and learn what you like, you'll find that you
-> use some more than others.  Get smaller jars of the ones you only
-> use occasionally, and buy in bulk those that you use all the time.
-> For me, the bulk packs are thyme, cumin, bayleaves, peppercorns, and
-> paprika.  Some things - parsely, basil, sage, celery leaf -  I buy and
-> use fresh, but keep small amounts of dried on hand just in case I run
-> out.
-> 
I include dehydrated onions on my list; they get tossed into things where
the bulk of a real onion isn't really welcome, and used if my real ones all
simultaneously decide to go to mush.  

-> Same here, but I also have grapefruit peels because I eat a grapefruit
-> a day in  season but not so many oranges.  Grapefruit and orange peel
-> are nearly indistinguishable after drying.

I keep lemon extract around, but not the peel.  Dunno why.

-> My coffee bean grinder is an oval Krups model. My spice grinder
-> is a square Oster model.  The spice grinder also  has SPICE ONLY
-> written on it in Sharpie.  Sounds obvious, but... [g]

...dumb bunnies have been known to mix the two up.... (G)
 
-> I have a pepper mill for the table and another for the stove.
-> Buy good ones, and they will last you forever (both of mine are
-> nearly 25 years old and still work as well as new.)  You can 
-> save big bucks by buying these at yard sales.

Mine may be even older.  
 
-> My daughter keeps flavored coffees on hand.  I just like
-> regular old Joe, but recently I discovered the joys of strong
-> black Italian espresso, made in a traditional stove-top pot.
-> I keep several kinds of tea, however.
-> 
I keep regular and decaf, but no flavored stuff.  I don't drink the decaf. 
Instant is around for emergencies and as a flavoring - mocha cakes and the
like.

-> -> hazel nut syrup
-> I'm clueless here. [g]  But this being New England, I always 
-> have a supply of maple syrup on hand.  And a small amount of
-> corn syrup for particular recipes that call for it.

Molasses too.  I've kept syrop de cassis and S de Framboise on hand
sometimes, but that's different (hic!).

-> -> aerosol oil pump for spritzing
-> 
-> I have never found one of these necessary, but they are very
-> popular.  Every one I've ever had has broken, so I gave up 
-> and I don't miss it.

Mine came broken, I think. Tossed it ages ago.
 
-> Almost ditto.  White, rice, red and white wine, cider, balsamic, 
-> malt. I don't much like tarragon except in tarkhun, and chile vinegar 
-> has never appealed to me.

Close to ditto. I have tarragon vinegar around for a particular spinach
salad recipe my brother in-law loves, and that I make three or four times a
year. 
 
-> -> flours: pastry, AP unbleached white, whole wheat, rye, oat, rice,
-> -> potato and soy.
-> 
-> I don't bake a lot other than the basics (Jim is an experienced
-> bread maker) so all I have is cheap white flour.

I use the unbleached.  Soy flour is, well, icky. 
 
-> -> plus: wheat germ, wheat bran, cornmeal, flax seed
-> 
-> Corn  meal in  white, yellow, and blue when I can find it.  Coarse
-> and fine.  Coarse is best for making  polenta, mush, and scrapple.

I have ground flaxseed around for a particular muffin recipe my mother
likes (and I won't post because they're more trouble than they're worth!)
but otherwise can't be bothered.  
 
-> Cold breakfast cereals, not many with sugar any more. Oatmeal.
-> Granola because Lynn eats it.  No other "porridges" because they
-> are vomitous masses.

Farina ... gag.  I keep corn flakes on hand to pound into crumbs for
breading.  
 
-> -> vanilla, lemon extract, baking powder, baking soda, 
-> -> cream of tartar, molasses, corn starch, tapioca.
-> 
-> Ditto to  all of these, and in addition I have several dozen 
-> other flavoring  extracts we use in  confectionery.

Same here.  Almond, for one.  
 
-> -> Bird's custard powder, instant chocolate, and butter scotch pudding,
-> -> lemon pie filling, choco chips, baking chocolate, food colouring,
-> -> dragoons and sprinkles, miniature marshmallows
-> 
-> Ditto.

My-T-Fine on the lemon pudding; the others aren't worth eating and
definitely don't go into my lemon meringue pies!  No instant puddings,
except at need or by request; they're too nasty.  No marshmallows either. 
I do keep several varieties of vanilla.

-> -> 1 can ea Campbell's mushroom, tomato soup
-> -> Campbell's tetrapak chicken and beef broth
-> -> assorted soup bouillon cubes, powders.
-> 
-> I hate the taste of Campbell's chicken broth
-> and now I make all my own broths and stocks.  I do
-> keep  high-quality bouillons and powders, though.

I keep Tabachnick's tetrapack handy; I can't stand Campbell's either.
I do make most of my own soups, but have been known to keep a few cans
around for emergencies, especially squash soups.  Suitably doctored, some
of the organic ones are pretty good.  
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