Posted on 06/03/2021 7:11:58 AM PDT by mylife
If there's one thing the pandemic taught us, it's the power of a well-stocked pantry. One simple ingredient can be the game-changer to make a quick pantry meal feel as well thought-out as Sunday night supper. From shrimp to seaweed, here are the dried staples your favorite chefs always have on hand at home.
(Excerpt) Read more at foodandwine.com ...
Interesting list, but I’d say the average american doesn’t have 80-85% of whats on there. Or ever eaten it.
Better stock plenty of weed to convince yourself most of this crap is even edible food.
As far as dried foods I like to keep around: Dried porcini and shitake mushrooms. Dried apricots for a pasta salad made with Israeli couscous. Nori for Japanese dishes. Dried cranberries for the Israeli couscous salad, plus for spinach salad.
very good pigsley!
I consider pantry food to be anything shelf stable.
My list of dried foods includes 5 gallons of dried beans, 5 gallons of dried rice, vacuum sealed boxes of powdered milk and a whole lot of different kinds of pasta and a whole lot of seasoning salt and other spices.
You would be amazed at how long you can feed a family of seven with the right spices, beans and a carb.
Of course, this being FR, maybe you wouldn’t be amazed.
in the early navy days we lived on red beans and rice.
My family was very poor and I was the oldest child, and did the cooking. There are a lot of ways to cook dried beans (pinto, kidney) and rice to make a meal.
I am not sure if my kids appreciate that. :)
depends on how hungry they were.
Never heard of 3/4th of that and don’t want to.
Red beans. What about navy beans? Got me thinking about a pot now.
now yer talkin.
Interesting list, although I was an engineer all my life and the list seems to have no order and is a hodge-podge of ingredients that don’t get you far. The list is heavily influenced with Japanese ingredients, but lacks things to actually complete a dish. The list includes kombu and katsuobushi for instance. You can make dashi with those, but you still need soy sauce and something else to throw into a soup or ramen dish. Which leads to a lack of any kind of noodle, pasta or ingredients to make either from scratch. It’s great to have nori, which is almost always required to make maki rolls. But what do you put into the rolls? Mylife asks, “but no tuna fish?” That to me is a required pantry ingredient, and occasionally I make what I call “pantry sushi” with it. I almost always have canned/packets tuna, mackerel, sardines or some other long shelf-life fish. There are tons of things you can make. Just the other night I made a simple pasta dish with a tomato sauce with sardines and anchovies. Which leads to an ingredient that I probably couldn’t live long without - some kind of canned tomato.
I’m in your camp.
What!
Oh, I see, it says Pantries, not Panties.
I have oregano and bay leaves in my cupboard, but none of the rest. I always have mushrooms in my freezer for my omelettes, and packets of Carolina Long Grain and Wild Seasoned Rice. The majority of the items I never heard of, nor would be interested in trying.
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