what do you keep in your pantry/fridge that keeps you flexible in what you can make while minimizing spoilage/money waste?
bag of crisps, few packs of tim tams
>>21676037Heavy cream, bell peppers, eggs, onions, garlic, hard cheeses all keep for a long time and are flexible. Obviously there's dried things in the pantry but those keep forever, the others don't have a near-indefinite shelf-life but keep long enough that I can notice they've been in the fridge for a bit and whip something up before they start to go off.
>>21676037Pantry:Flour, rice, oats, dry pasta.Canned tomatoes, tomato sauce or paste.Canned fish (usually just for snacking)Dry herbs, spices, kombu. Fresh and powdered garlic.Some lazy stuff like gravy/hollandaise/curry packs.Oils (avocado, coconut, olive)Soy sauce, red/black/white vinegar.Honey, white sugar, golden or brown sugar. Sometimes corn or golden syrup.Fridge:Mustard (usually one yellow and one grain/dijon or other), ketchup, various hot sauce."Perishable" spices like most hot peppers (ancho, cayenne, paprika, aji amarillo, urfa bibur, etc.)ButterMiso paste, mirinChiu Chow Chili Oil or other chili oilUsually some cream, though mostly used for coffee/tea.Usually some aged cheddar or similar cheese, though usually just for snacking with crackers
New item I discovered recently: Shelf stable tofu, is softer and fries up great, highly recommendFor quick bites I always have cans of soup, tuna packets, croutons and crackers, ramen, cereal, cream of wheat cocoa wheats and rolled oats, waffle mix.For dinners I always have zatarans, scalloped potatoes, rice noodles and instant mashed potatoes, bear creek soup mix, breadcrumbs, broth powdersFor veg I always keep some squash and onions in pantry, lettuce cabbage and arugula, carrots, applesFor freezer I buy meat in bulk and freeze it, also I NEVER let leftovers spoil and freeze them same with vegetables, bagged dumplings and seafood mix from hmartI mostly eat stuff I've frozen but all of my meals usually have a starch, a meat, and a veg
>>21676037I replace items when they go on sale that I also use in my rotation of recipes. So, if tomatoes go on sale, I'll pick up a few cans of BOGO stewed tomatoes and whole peeled. An occasion festival Rotel, and herdez ranchera or pasilla paste. Dried chilies. I like Margaret Holmes hoppin john and field peas w/snaps, Goya black bean soup. A lot of progesso soups. I always have a stock of baking items, chocolates, sugars, dried fruits, dates, olives, nuts and things for garnishes like dried onions, jalapenos, crunchy chinese noodles, salad toppers. I always have instant baby red Idahoan, containers of 4-5 different rices. I have boxed Zatarains dirty rice, jambalaya, Rice a Roni pastas, yellow and wild rice mixes, and a lot of simmer sauces or thai kits.
>>21676147>cream of wheatFuck it's been a while since I've had that
>>21676037that pantry looks awful.who the fuck reads cookbooks inside the pantry?who the fuck reads cookbooks?
>>21676335it was a random image i found on googleit's not that deep
>>21676037I keep ap and bread flour, instant yeast, salt, sugar etc stocked for breads and what not. Obviously can take a while for some things to come together, but can whip up flatbreads with butter/bacon fat pretty quickly too.As others have said, onions, garlic and potatoes keep well and add to pretty much anything, I usually keep a lot of carrots and some celery on hand both for salads and also to add to red sauces or as part of any mirepoix style bases.Breadcrumbs are great in my opinion, can be used for frying food, adding bulk and structure to meatball-adjacent things or even to curb excess moisture in some dishes (I usually add some if I'm making a very veg heavy pizza that may seep a bit otherwise etc).>>21676147What kind of tofu recipes do you enjoy? I've been trying some tofu recipes recently so I can cook for my vegetarian friends.
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>>21676037pans to start
bottle of gin, cigarettes, a seathttps://www.youtube.com/watch?v=9rqN_LDtDAM
That pantry is the size of my bedroom.
>>21678001How big is your pantry?
>>21676037>what do you keep in your pantry/fridge that keeps you flexible in what you can make while minimizing spoilage/money waste?sauce
>>21676037Always some legumes, grains and potatoes.Anything that gets left behind from other dishes can be cooked with one of those.I swear you can throw pretty much anything with rice in the oven and it'll come out good.I only toss about one food item per year usually because I forget to take it/freeze it before leaving on a trip.
