My quirk isn’t a staple; it’s that I keep things for sentimental reasons. My grandma always supplied us with homemade jellies. When I was little, I saw a commercial for Smuckers and it was a revelation to me that people buy jelly. She passed away on Christmas day 17 years ago, but everywhere I’ve lived, I’ve had a jar of Grandma’s jelly sitting on the shelf in my pantry (unopened) with her handwriting on the label. I just can’t throw it out.

Idk if this counts, but I if I have a can of chickpeas I can host someone for lunch any day of the week. I am obsessed w chickpeas

Anonymous wrote:I don’t really lose sleep over it, but I hate when we’re out of that trader joe crunchy chili onion stuff

+100000 on this

Anonymous wrote:Truffle oil. It is amazing on popcorn, mashed potatoes, pasta, in melted butter for steaks and seafood, etc.

Perfect rec

Anonymous wrote:

Anonymous wrote:Already a thread on this-- not too long ago:
https://www.dcurbanmom.com/jforum/posts/list/1156369.page

I think they are two different threads. This one is more, "What's your emotional support pantry food item?"

The previous thread was like, "What food item do you have in your pantry that proves you are a more enlightened being who exists on a higher plane than your neighbors? Answer: I cook with shallots instead of onions."

As OP of the named thread, that’s a lot shittier perceived characterization than the sentiment I had when I posted it. But ok. BTW, I cook with both shallots and onions.

I’m not sure how unusual this is, but we have 7 types of vinegar and legitimately use all of them regularly. If we run out of one, it will mess up a meal plan very shortly after it’s gone. They’re automatic grocery list items.

We also always have gojuchang and we’re white.

Anonymous wrote:I don’t really lose sleep over it, but I hate when we’re out of that trader joe crunchy chili onion stuff

Curious how you use it? Same as hot sauce?

Fan of all things spicy, so I’ve been curious about it, but unsure whether I need another option.

Honey

Not really that quirky but I need it for tea, salad dressing and lemon tahini dressing that I make regularly.

In the summer Roses lime juice I use in dressing and drinks.

Hoisin sauce

Anonymous wrote:Candied ginger. It's great sprinkled on cereal, oatmeal, chocolate cookies, baked sweet potatoes, yogurt, and so much more. Or just eaten in small handfuls alongside Lindt truffles.

I love candied ginger. It’s the perfect thing to grab a pinch of when I want a snack but don’t really need to eat.

Truffle oil. It is amazing on popcorn, mashed potatoes, pasta, in melted butter for steaks and seafood, etc.

Forgot one: Honey Citron Tea. It’s a winter staple.

Penzeys Maharajah Curry Powder

Anonymous wrote:

Anonymous wrote:A tin of Old Bay.

I have often been without flour, milk, and even vanilla, eggs and butter. No biggie. Being without Old Bay though is panic time.

Have you tried the Hot Old Bay. So good, same taste just a bit of heat.

I also need it on hand at all times. Along with hard boiled eggs and cucumbers. I eat both daily, doused in old bay.

No, not yet! I’ll have to try it! One of my favorites is Old Bay on buttered popcorn.

Candied ginger. It's great sprinkled on cereal, oatmeal, chocolate cookies, baked sweet potatoes, yogurt, and so much more. Or just eaten in small handfuls alongside Lindt truffles.

Anonymous wrote:A big jar each of 3 varieties of homemade avakkai, a South Indian hot mango pickle. My parents’ neighbors family in India has been making them for over 50 years and I always make sure to put in my order well in advance. My mom ships them to me in summer.

OMG I love these pickles. I got into the habit of eating them at breakfast when I was in India with a group of mostly Indian people and we were served family style meals. The pickles were always on the table. I could not get enough.