Anonymous wrote:

Anonymous wrote:Jarred tart cherries. I always have them.

I do too. I put them on ice cream or make Grießbrei and put them on top.

So much better than the gross maraschino cherries.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have a full pantry for cooking Sichuan food. I’m not Chinese.

Us as well! We are also always fully stocked on shallots, various hot sauces, and about 10 types of vinegar

Which ones after
White, white wine, red wine, rice, apple cider, balsamic?

Champagne & Sherry

I don’t really know. I think all my staples are pretty normal. I don’t always have shallots but they’re the kind of thing I buy periodically have never have a problem using up. I have a million shelf stable sauces and grains and such but perishables like shallots I usually buy knowing what I’m going to cook with them at least for the first meal. I think the only perishables but on total autopilot we must never run out mode are apples and milk which are both seriously basic. Oh well.

Yeah sadly none of us, not even OP, actually stocks what I know as shallots.
Shallots in France and much smaller and much more flavorful. What you can buy here is only marginally different from red onions. I miss shallots.

Anonymous wrote:I have a full pantry for cooking Sichuan food. I’m not Chinese.

+1
Ya cai, Tainan pickled vegetables, multiple types of noodles, hot bea paste, chili garlic sauce, multiple types of Sichuan peppercorns. I also have lots of Indian spices. Not Indian writers. anardana, black onion seeds. Indian pickles in jars.

Don’t get me started on the dried mushroom stocks.

My husband says I am condomaniac.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Jarred tart cherries. I always have them.

I do too. I put them on ice cream or make Grießbrei and put them on top.

Mmmmmm. I keep luxardo cherries for ice cream, cocktails, or to sneaky greedy eat when no one’s looking. I hide them on the pickle shelf.

Not an unusual ingredient…super delicious tho

I have these also! Costco online sells 2 packs sometimes!

Anonymous wrote:

Anonymous wrote:Jarred tart cherries. I always have them.

I do too. I put them on ice cream or make Grießbrei and put them on top.

Mmmmmm. I keep luxardo cherries for ice cream, cocktails, or to sneaky greedy eat when no one’s looking. I hide them on the pickle shelf.

Not an unusual ingredient…super delicious tho

bonito flakes for making miso soup.

Anonymous wrote:

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.

This is the only remotely unusual thing so far.

Fermented shrimp paste is pretty unusual, IMO

Anonymous wrote:Jarred tart cherries. I always have them.

I do too. I put them on ice cream or make Grießbrei and put them on top.

Anonymous wrote:

Anonymous wrote:

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.

https://www.foodandwine.com/lifestyle/fw-picks/how-to-substitute-buttermilk-powder-for-baking

I'm not going to take advice from someone who thinks buttermilk goes bad too quickly. The cultured stuff lasts almost forever, and the power tastes like ass.

https://www.seriouseats.com/how-to-substitute-buttermilk

Anonymous wrote:Raw pig fat. I love to melt fresh lard for cooking, especially the pig loin/leaf lard.

This too. Though I’ve seen it more often when in SC.

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.

This is the only remotely unusual thing so far.

MSG.

Jarred tart cherries. I always have them.