What "uncommon" item do you stock that others don't?

[Anonymous]

Sumac. I knew I liked it but I never knew quite what it was. I noticed it on a dish at our local Turkish restaurant and asked the waiter about it. Have had it on hand since! It adds a nice brightness to salad, popcorn, rice.

[Anonymous]

Anonymous wrote:Marmite. Always, and many extra jars.

Hahaha this is what I was going to say.

[Anonymous]

Fennel bulbs
Nutritionsl yeast

[Anonymous]

Farro
Gochujang
Za’atar
Cheetos Mac & Cheese

[Anonymous]

Anonymous wrote:Marmite. Always, and many extra jars.

what do you use it in? I got some for an elborate Kenji recipe, which was good, but I never used it again. Still have it.

[Anonymous]

Anonymous wrote:Farro
Gochujang
Za’atar
Cheetos Mac & Cheese

yes to Zaatar.

[Anonymous]

Anonymous wrote:Pickled watermelon rinds, homemade orgeat

We love orgeat in cocktails but just purchase it - how do you make your own?

[Anonymous]

Dolmades, za’atar, tamarind paste, gochujang, jackfruit

[Anonymous]

Anonymous wrote:I use capers a lot. Not sure how many folks consider that a staple.

Oh I'm OP with the shallots and I also always have capers. I'd piccata most things happily lol.

[Anonymous]

Anonymous wrote:I use capers a lot. Not sure how many folks consider that a staple.

Always have capers, good pickles, olives, anchovies, etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use capers a lot. Not sure how many folks consider that a staple.

Always have capers, good pickles, olives, anchovies, etc.

God I love the taste of anchovies in Caesar salad but oh my god the burps.

I don’t think I keep anything that isn’t pretty standard. I’ve got a kid with autism so we always have goldfish and a box of the crackers of choice at the moment, but that’s still pretty standard fare. I guess I’ve started keeping buckwheat flour for Smitten Kitchen’s buckwheat pancakes.

[Anonymous]

Good quality pretzel bites in the freezer in case we have unexpected guests. Makes me feel so much classier than just pulling out chips and salsa!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Marmite. Always, and many extra jars.

what do you use it in? I got some for an elborate Kenji recipe, which was good, but I never used it again. Still have it.

I've used it in stew once and savory pastries with cheese, but mostly I eat it on toast- at least a few times weekly.

[Anonymous]

Probably not that unusual, but I always try to have cilantro and Greek yogurt on hand.

[Anonymous]

Truffle oil