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

[Anonymous]

Anonymous wrote:We do always have shallots, but I’d say buttermilk.

I always have shallots and also have buttermilk powder for baking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:We do always have shallots, but I’d say buttermilk.

I always have shallots and also have buttermilk powder for baking.

Buttermilk powder say what???

[Anonymous]

Tajin

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We do always have shallots, but I’d say buttermilk.

I always have shallots and also have buttermilk powder for baking.

Buttermilk powder say what???

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We do always have shallots, but I’d say buttermilk.

I always have shallots and also have buttermilk powder for baking.

Buttermilk powder say what???

[Anonymous]

Oh! also lemon crumbles and Fiora di Sicilia

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We do always have shallots, but I’d say buttermilk.

I always have shallots and also have buttermilk powder for baking.

Buttermilk powder say what???

Go read about it. It isn't a good substitute for buttermilk itself. It doesn't impart any of the qualities that straight up buttermilk does.

[Anonymous]

I juice a bunch of lemons into an ice cube tray, then pop the bag of cubes in the freezer. Zest into a jar. Always handy to have on hand without worrying whether I have fresh.

[Anonymous]

Coconut milk. I’m fact, I buy it 6 cans at a time so I never run out.

I also generally have buttermilk. We get a SMC delivery which includes buttermilk in addition to our milk and eggs.

[Anonymous]

Anchovies

[Anonymous]

Anonymous wrote:Anchovies

Not uncommon.

[Anonymous]

pig's feet

[Anonymous]

Anonymous wrote:

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.

Same. Shallots, capers, nutritional yeast, rice vinegar (quick pickle anything), red lentils, black lentils, feta.

[Anonymous]

Anonymous wrote:I had to Google what a shallot even was

Midwesterner?

[Anonymous]

Rose water, orange blossom water