Complementing Debm55 OP: In my Pantry I always have ___________.👍😄

[electric_blue68]

Last edited Mon Aug 19, 2024, 12:00 AM - Edit history (1)

Always garlic powder, olive oil, a variety of dried herbs & spices.

Usually rolls, crackers, cookies, hmmm...what else. 😄

Ha, I knew was forgetting...
walnuts, almonds, pistachios, cashews, macadamia.
I'd say walnuts, pistachios, macadamians are my favorites.

[msongs]

1. roaches? nt

[electric_blue68]

4. 😧Ack, Nooooo! Blarghhh! Ewwwww! Luckily not reccently!

[DBoon]

2. peanut butter!

[electric_blue68]

3. Ah, yes! Often in mine, too. Ty

[Turbineguy]

5. Demi Glace

mix from Knorr.

It makes the best gravy. you can add pepper corns or mushrooms or red wine.

[electric_blue68]

6. Cool. Ty. Hmmm, not sure but my mom might have used their onion mix for a dip. Yum!

[lapfog_1]

7. flour sugar rice

peanut butter bread tortillas jars of pickles sauces cans of soup ( tomato cream of mushroom chicken noodle ) decent spaghetti sauce, dry spaghetti ramen noodles, olives canned tomatoes and tomato sauce

[electric_blue68]

8. Ty. Ooops! How could I Have Forgotten Pasta, rice, spaghetti sauce, pretzels, tostados! 😄

Probably a few more things!

[AllaN01Bear]

15. yea, i got those too also. boil in a bag rice works for me.

[XanaDUer2]

9. Kick

[XanaDUer2]

10. Kick

[malthaussen]

11. Donuts. n/t

[electric_blue68]

17. Ah, who doesn't enjoy a doughnut or two!

[debm55]

12. Thank you electric_blue68. Dog food, dog food and dog treats)Dolly is on a special diet. coffee, tea and cereal.

[electric_blue68]

18. Ty. A scratch behind the ear for your Dolly

[debm55]

13. Kick

[AllaN01Bear]

14. food.

[electric_blue68]

19. Heh

[ProfessorGAC]

16. Good Add

We always have peanuts & cashews because I like cooking Asian foods & those nuts add crunch & flavor.
If you count cabinets as pantry, I have a bottle of nearly every spice sold! There has to be 120 bottles in there.
While I usually used fresh garlic (or minced) I still have a big bottle of garlic powder.
Geez, I have 5 or 6 different kinds of ground chilies!
We have about a dozen bottles of different oil, (including coconut) plus tallow & lard in the fridge.9
We also always have plenty of tomato cans, but those are in a different cabinet.
Finally, peanut butter is always in there.

[electric_blue68]

20. Cabinets? Sure! Wow WHAT a Collection of Spices, and Oils! Ty.

I can barely go above chipotle, yet a touch of cayenne can be OK. I have, though, looked at the colorful Scoville Charts on line. 👍
What's your heat range on the chillies?

You can't go wrong with peanuts, or cashews for Asian cookng.

[ProfessorGAC]

21. Chilies Are Mostly Moderate

Cayenne, Ancho, Arnold, Guajillo, and a couple more.
I read an article about dried chili powders that describe the "other" for each of them.
So, I use a touch of a few for heat, but the "other" adds flavor & when the heat hits. Upfront, back of the tongue at the finish, and so on.
Everything I use is from Cayenne and down. I like some kick but I don't want to crash the pallette. That works for my wife, too. Spicy, good; very hot, bad according to her.
I've got 4 or 5 different kinds of paprika. Two smoked, 3 not. The central European paprika is not made from red bell peppers so is a little spicier. I use those in gumbo & etouffe, plus taco meat & those would be smoky versions. I use milder versions in Italian, or French, or Asian dishes.
I've got 3 or 4 masalas although I usually use garam.
I have a half-dozen kinds of salt, for goodness sake
I'm a sucker for this stuff.

[electric_blue68]

22. I've liked poblano, and anchos. I probably didn't have smoked paprika till my late 40s. Tasty!

Just read, didn't know that paprika is descended from chillies ?Columbus brought back to Spain.

I think it's interesting, and fun to try difderent herbs, and spices. My favorite cuisines are Greek, American (including Sourhern), Indian (meat, vegetarian, and vegan), Chinese, Spanish, Tex-Mex , Cali-Mex, some Mexican. So I have a fairly wide range of tastes.

How different do the salts taste?

[ProfessorGAC]

23. Salt Is Salt, For The Most Part

Himalayan pink salt has some iron salts & oxide in there, so it's a but earthier.
Sea salt & mined salts are identical given how they're processed.
Persian blue salt has a trace of cobalt chloride plus some magnesium & potassium salts.
You can probably taste the difference if you are just tasting the salt.
When cooked in, I have a hard time believing anybody could tell the difference.
For me, it's mostly about the form. Salting a steak while coming to room temperature before cooking is best with a course version. Adding a pinch of salt to a soup that's cooking is best done with cubic salt (shaker version) because it has a huge surface to mass ratio & gets incorporated very fast.
The color salts are nice as finishing. Pink salt on a grilled chicken looks nice. Same with blue salt on a steak or chop.
Now, I have smoked kosher salt. THAT you can clearly taste, even cooked in. If you eat the salt alone, you'd think you took a bite of last night's campfire!
Mostly, it's about presentation.

[electric_blue68]

24. Got it. Interesting about form. Blue salt?! Who knew! Like the presentation aspect of the pink, and blue. Ty.

There are some amazing photos down in deep salt mines in ?Central Europe.

[ProfessorGAC]

33. I Toured One...

...in HS or college down in Louisiana. More than likely owned by Morton. Pretty cool!
Very dry air in those mines. Pretty toasty, too

[electric_blue68]

34. Wow!

[ProfessorGAC]

35. It Was A Family Vacation

Hooked up the trailer, while family went to New Orleans. I had my license by then & so did my cousin, so we could drive 13 or 14 hours in a day. My mom didn't want to drive, but we still had 3 drivers.
After NO, we drive to Tampa, then home.
We went somewhere every year.
The only difficulty in college was that I was in school year round, so I had to miss some classes.
Was worth it.

[electric_blue68]

36. That's exciting!

I never learned how drive.

I saved up and took my first long vacation. Two weeks by bus with a unlimited on-off-on etc pass. Then I could buy day by day extras.

NYC to the Southwest, met a friend drove around The Navajo & Hopi Nations, over night in Monument Valley. Me, off to San Fransisco & LA (stayed w my cousin), met someone in SF on the bus, remet by coincidence going back on the bus, and we toured the Hopi Nation again. I also went to The Grand Canyon. Then stayed w my dad's work colleague & friend in NM. Back to AZ then home. Wow!

Next year So Dakota for an event, then stayed w my cousin in Denver (at University) he took me into The Rockies by motorcycle! Then to Colorado Springs. Back to AZ the Native Nations, and then home. Another wow!

[ProfessorGAC]

37. We Went To All Those Places

Yes, on family vacations.
Even before I had siblings, my parents took me to see D.C., relatives in California, the Rockies, the Grand Canyon, the Painted Desert,...
Then, when my aunt & uncle died when I was 13, the 3 kids cam to live with us. My sister was 2.
So, in 2 years we went from one kid to five.
Hence, the travel trailer. My parents would have needed 3 hotel rooms otherwise. 2 minimum.
The cousins had never been anywhere, so it was very exciting for them.
Good memories.

[electric_blue68]

38. Wow, what travels! I hope you mostly got along w your cousins. My cousins and I get along; most of them ...

exceptionally well.

When I came back to AZ in '79 & '80 I took Greyline small van or car tours.
Our guide took us to a petrified forest section not part of the official park. Fascinating looking stuff! And we saw two smaller, and different canyons.

[ProfessorGAC]

39. Very Well

My parents asked me if was ok with them coming to live with us, before they committed.
So, there was never an issue.
The last 25-30 years of my career, I traveled extensively, internationally.
I've been to 41 countries outside the US.
That's why I don't travel in retirement. I'm traveled out.

[electric_blue68]

40. Wonderful to hear! Oh, "traveled out"; that's something!

41 countries Wow!

[Niagara]

25. My pantry is always stocked with:

ground cinnamon
garlic powder
Lawry's seasoned salt
paprika
pink himalayan salt
ground pepper
almond flour
stevia/monkfruit/erythritol/some sort of sugar alternative
Hershey's special dark cocoa powder
Birch Blenders keto and gluten free pancake mix
cornstarch or xantham gum (I've been finding that cornstarch is a better thickner compared to xanthum gum)

Also:
1 stick of butter in my pantry in a butter dish. The rest of the butter I pull out of the frig or freezer as needed. I always like already softened butter available if I need it!

[electric_blue68]

27. Ty. Never used xanthum gum, ussd cornstarch....

How do those keto, gluten free pancakes cook up?

You should look for the Persian Blue Salt Professor GAC mentioned. 👍

[Niagara]

29. Don't bother with the xanthum gum.. stick with the cornstarch, electric blue

The pancakes cook up splendidly as long as the batter is kept thin.


The only ingredient needed is water. When I first started to make them, I had the batter way too thick. I started adding an egg to keep the pancakes together as they were falling apart. Then I started thinning out the batter and now they stay together.


I bookmarked this OP for the salt recommendation. I have a large quantity of salt that I need to use up before purchasing anymore. It'll probably take me about a year to get through it!

[JoseBalow]

26. Sazon y Tapatio

[electric_blue68]

43. Ty. No Hot Sauce for me! I've thought of using Sazn

[WheelWalker]

28. Pulses.

All varieties.

[TommieMommy]

30. Good stuff

Pistachios, peanut butter, dark chocolate and green tea

[OldBaldy1701E]

31. Somewhat empty shelves.

And, it is getting worse. A lot worse. These days it is cheap oatmeal and some tuna fish cans.

[electric_blue68]

41. 😔

[GreenWave]

32. cat toys.

They knock them in there when the door is closed.

[electric_blue68]

42. 😄How many furbuds do you have?

[GreenWave]

44. Two.

Both are girls. One runs up the stairs and coos for belly rubs. The other zooms up the tower. Both do not tolerate flies.