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

[Anonymous]

I realized I was an oddball for not keeping lemons on hand. It never fails that a new recipe I want to try calls for one, and I'll have all other ingredients on hand.

I find them too expensive to buy each week 'just cause' if I don't have a specific purpose for them. Or I'll buy them knowing I'm going to use a few through the week and something will cause my meal plan to go haywire and they end up drying out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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!

Where were you on the "unexpected guest" thread? Is there a brand you use? What dips do you have on hand?

Can you link that thread, please? I've got a "weird" pantry and always struggle when we host unexpectedly. Would love to have some freezer/pantry staples to have at the ready!

Here is the most recent
https://www.dcurbanmom.com/jforum/posts/list/1155978.page

Here's an older
https://www.dcurbanmom.com/jforum/posts/list/588320.page#9646806

https://www.dcurbanmom.com/jforum/posts/list/436762.page#6182896

Would someone please chatgpt all these tips in one place and make the definitive pantry/freezer list kthx.

[Anonymous]

Anonymous wrote:I will give you the bottarga and pickled watermelon rinds. And maybe the Marmite (I have Vegemite, used to live down under). Most other things are fairly common, no?

How about Za’atar? I went from
not know what it was to it being spice I go through the fastest, second only to salt.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don’t think I would consider anything from the produce aisle to be staples. We meal plan for the week and buy what we need.

One thing that’s pretty uncommon I always have is pasties. We buy a bunch at once from The Perfect Pasty in Vienna and keep them in our deep freezer for random nights we’re running late or don’t feel like cooking.

Which flavors do you recommend?

Our favorite pasties are:
Traditional beef
Chicken masala
Moroccan lamb
Cheese & onion

The sausage rolls are also great.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I will give you the bottarga and pickled watermelon rinds. And maybe the Marmite (I have Vegemite, used to live down under). Most other things are fairly common, no?

How about Za’atar? I went from
not know what it was to it being spice I go through the fastest, second only to salt.

I have been cooking with zaatar for about 30 years at this point.

[Anonymous]

I hate using shallots, so fiddly to peel. Unless it's super important I always sub regular onions lol.

Basically anything asian that was mentioned I keep, we make a ton of chinese/japanese/thai/viet dishes. A few things I've had to google. Never heard of orgeat. And I've never had marmite/vegemite. Never use or keep buttermilk.

[Anonymous]

Vobla: some kind of smoked or dried Russian fish that is traditional while drinking beer. It’s for DH and my MIL when she visits. I can’t stand it.

[Anonymous]

caper berries (full grown capers) for salads and topping antipasti dishes

[Anonymous]

Pigeon Peas - canned, dried and frozen

[Anonymous]

Anonymous wrote:caper berries (full grown capers) for salads and topping antipasti dishes

Also great in a martini. Love them.

[Anonymous]

Anonymous wrote:Vobla: some kind of smoked or dried Russian fish that is traditional while drinking beer. It’s for DH and my MIL when she visits. I can’t stand it.

OK, you win. Yours is the only ingredient listed that Ive never heard of.

[Anonymous]

Anonymous wrote:Pigeon Peas - canned, dried and frozen

Say more. What are you making? Dal?

[Anonymous]

Sliced leeks in water in the back of the fridge.

[Anonymous]

Anonymous wrote:

Anonymous wrote:caper berries (full grown capers) for salads and topping antipasti dishes

Also great in a martini. Love them.

If you have these do you still keep capers? Or just chop up the caper berries to use where you would have used capers?

[Anonymous]

Vegeta.