Stocking a kitchen

Weiser_Cain · Jul 2005

Im a decent cook and Ive been racking my brains trying to come up with everything (and then some) non-perishable that I could need in my little food laboratory.
What do you think I need? It can be types of salt and pepper to saffron and the right type of pan, if youre here I guess youre interested so go for it and dont be afraid to recommend bizarre local ingredients. Things with insanely long shelf lives are ok as well.

cholden · Jul 2005

wok, cooking pot, frying pan, various spatulas, strainer, kosher salt, Mrs. dash, Garlic Powder, Pepper, Red Chili Sauce, Soy Sauce, Olive Oil, Vinegar, bag of noodles, rice

I also like to keep a few bags of various/mixed frozen vegetables in the freezer.

Wells · Jul 2005

Paprika and Nutmeg can make anything tasty.

Neo_God · Jul 2005

I love to cook!
Here's some good stuff:
Garlic Pepper(tasty on steaks),Dill weed, Tamari sauce,Old Bay Spice, curry powder, Lemon Pepper,season salt, seasame seed oil, and chives.

Rick Stirling · Jul 2005

Garlic POWDER? Good god man, have you no tase buds?

Cumin seeds/powder, coriander seeds/powder. Corn flour for thickening sauces.

Root ginger can be frozen and then grated directly into your concoction.

You need one REALLY good paring knife, that will do you for most cutting jobs.

I'd shy away from non-stick pans unless you are prepared to pay a decent amount of money, I prefer the stainless steel ones with copper bottoms.

lkraan · Jul 2005

You should be able to keep spam, ramen noodles and mac&cheese for a very very long time.

bearkub · Jul 2005

straight from the man himself, Alton Brown

http://www.altonbrown.com/pages/elements.html

If you are unfamiliar with Alton Brown, he is "the geek chef." He has a show on FoodTV where he shows what he makes and the chemical/scientific reason you put ingredient A into mix A. Great guy, great humor, not to mention he cooks sensible everyday type stuff and not some wild off-the-wall dish.

Soccerman18 · Jul 2005

hate to kinda point out the obvious, but what stuff do you use when you cook, what do the recipies you use call for? Get those things. After that, it's more of personal opinion. For example, Rick said to stay away from non stick pans, but I wouldn't get a pan that wasn't (it's a pain to cook and clean when food is sticking to the pan). And depending on what you get they may not be too expensive, bought a nice pan a while back for about $10. And I like to use large pots/pans/woks so that when I'm stirring I don't have to worry about spilling anything, although storing it all is a pain. Other than that I'd just suggest looking up recipies, see what ingredients they have in them, try cooking it and see how it turns out.

Slayerjerman · Jul 2005

SALT.

sledgy · Jul 2005

Don't neglect the pudding shelf.

Frankie · Jul 2005

beer!

bearkub · Jul 2005

[ QUOTE ]
Don't neglect the pudding shelf.

[/ QUOTE ]

this is a discussion about food you PERVERT! pudding shelf, indeed.

Ruz · Jul 2005

a pantry

Foehammer · Jul 2005

Stubb's BBQ sauce, if you're into that sort of thing.

Rwolf · Jul 2005

I miss living in a resturant with a open fire wok

and a huge flat grill. It was like having a complete "Edo" fast food kiosk.

TomDunne · Jul 2005

From a hardware standpoint, I suggest reading this:

http://www.amazon.com/exec/obidos/tg/det...ks&n=507846

lkraan · Jul 2005

[ QUOTE ]
beer!

[/ QUOTE ]I don't think that you can keep beer very long. At least not longer than a year.
Now hard liquor...that stays good very long.

Stocking a kitchen

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