What's Stocked in Your Kitchen?

I know there are a lot of non-cooking minors and convenience food junkies at DV, but almost everyone cooks once in a while.

My main spices are cayenne, fennel and basil(fresh and dry): sesame and sunflower oils; cider, balsamic and ume (plum) vinegars . Often the only meat in my house is canned tuna or frozen fish, but if there's anything else, it's likely to be sausage--italian or chorizo. Grains include brown and white rice(s), amaranth, and quinoa if it's not too expensive. I usually also have some sauerkraut, tomato paste, grated parmesan and Stadium Mustard (local brown/yellow hybrid). Things I'll have on hand but use less are cocoa, cinnamon, sesame seeds, poppy seeds (actually, I use them a ton when I have them, just never remember to buy them) and dry beans.

I find it worthwhile to spend a little more on spices, oils and vinegars that will 1) last a while and 2) add a ton of flavor. It might be different if I were feeding a family of five, but for solo or deuce dining it adds very little to a monthly/yearly budget.

I've got a big cupboard of standard spices...and a very small handful of exotic ones. I have whole allspice and whole nutmeg...as well as a bunch of Costco-sized spices (garlic powder, chili powder, cinnamon, all that good stuff). They aren't super-fancy, but when you cook them up just right...heaven. I always season ground meat before cooking it with salt and spices.

In terms of hot sauces, I'm loaded. Seriously, some of the spiciest sauces in America can be found in my kitchen. I've developed a resistance to them all, and they do not phaze me like they used to, forcing me to keep looking for hotter and hotter sauces. My family looks at me weird whenever I grab the West African Voodoo Juice...

The rest is pretty standard. Basic white rice, Basmardi (sp?) rice, sauces, spices, the occasional herb...

We have a ton of stuff stocked up. Spices ranging from thyme and basil to cayenne and adobo, fresh garlic aplenty, onions, potatoes, canned goods ranging from chicken broth to tomato sauce to snowpeas. We have white rice, brown rice, instant rice, and Arborio rice. We have wines for cooking (Marsala and white zinfandel mostly), various sauces from Chinese hoisin sauce and black bean sauce to good old American stuff like Moore's marinade and Worcestershire, to Tobasco and sundry other hot sauces.

In the large stock shelves I built for the kitchen, there is everything from pancake mix and macaroni and cheese to peanut butter and sesame oil. We keep flour, cornmeal, sugar and tea bags aplenty in stock.

In the freezer, there is ground beef, ground turkey, whiting filets, flounder filets, boneless skinless chicken breast, frozen vegetables of all kinds, and sundry other items of miscellany.

We don't generally go hungry.

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Originally Posted by Man of Steel

We have a ton of stuff stocked up. Spices ranging from thyme and basil to cayenne and adobo, fresh garlic aplenty, onions, potatoes, canned goods ranging from chicken broth to tomato sauce to snowpeas. We have white rice, brown rice, instant rice, and Arborio rice. We have wines for cooking (Marsala and white zinfandel mostly), various sauces from Chinese hoisin sauce and black bean sauce to good old American stuff like Moore's marinade and Worcestershire, to Tobasco and sundry other hot sauces.

In the large stock shelves I built for the kitchen, there is everything from pancake mix and macaroni and cheese to peanut butter and sesame oil. We keep flour, cornmeal, sugar and tea bags aplenty in stock.

In the freezer, there is ground beef, ground turkey, whiting filets, flounder filets, boneless skinless chicken breast, frozen vegetables of all kinds, and sundry other items of miscellany.

We don't generally go hungry.

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I'm coming over to your house :cheeky:

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Originally Posted by Taosaur

I'm coming over to your house :cheeky:

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Come on over. I'll cook some Italian. :P

... you guys can count what's in your kitchen?

Lemme see...I'll start with the meats. An entire side of beef in the chest freezer, plus a whole lamb, home caught fish, a pork loin, sandwich meats, and lord knows what other odds and ends...

Veggies: home frozen corn, green beans, peas, lima beans. Some fresh onions, potatoes, garlic, carrots, lettuce...

Soups (all frozen or home canned): chicken and rice, tomato, there's some chili...

Dry goods: about a ton of sugar, some flour, pastas and cereals, brown and parboiled rice, beans, lentils, tater chips....

Spices: Everything under the sun except chili powder.

Oils: Extra virgin olive oil and soybean. We don't get sophisticated here.

Alcohol: About 20-30qts dandelion wine, illegal liquors...

Oh yeah, and I forgot: several thousand bushels of corn and a tender of wheat and soy if we get desperate.


And all the rest I can't figure out from my computer chair.

Well, you live on a farm--we'd expect your pantry to be loaded ;)

I'm looking mainly at stuff you use all the time/ always have around. The diversity in my kitchen is at a pretty low ebb right now, and I'm eating out a lot :P

My family is pathetic as far as this topic is concerned.
The kids have salt, Cajun Seasoning, Sugar, Seasoned Salt
Miracle Whip, Salad Dressing (cheap miracle whip lol), Mustard
Eggs!!! I should buy stock in eggs lol. They go through at *least* 18 a week
Milk, Tea, Coffee, Creamer
Pop Tarts
Hamburger, Chicken, LOTS of canned Tuna
Lots of canned veggies (Corn, peas, green beans), Canned Kidney and black beans
Dried Kidney Beans (light and dark), dried black beans
Ramen, Spaghetti
Sauces
6 loaves of bread at least.

Personally, I buy 5 Thai meals, 7 Cups of Ramen, a box or 2 of cereal, bottled water, 2 cases of Coke, Peanut Butter, 1 loaf of bread.
Those are my staples.
It's practically all I eat, though I pick up odds and ends according to cravings (if my body needs protein, I crave Chicken Livers; if I need various vitamins, I crave canned/fresh fruit and/or veggies)

I couldn't count it all, but I have 3 spice racks, a tonne of meat and veg to cook with. I love different oils too, seseme seeds, pumpkin seeds etc... :)

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in addition to the usual sorts of spices, we tend to use a lot of:

• curry powder
• cilantro
• corriander
• wasabi
• horseradish
• liquid smoke

and there aren't a ton of definitive staples in the house year round other than potatoes, cheese, pasta, and numerous hot sauces...but the best time of year is when the garden really gets going because then there's usually:

• lilac
• violet
• pansy
• sunflower
• nasturtium
• corn
• onions
• jalepenos
• carrots
• asparagus
• white eggplant
• rhubarb
• variety of chilies and other peppers
• variety of tomatos [black tula being the best, imo]
• and the apple and peach trees

...oh man, makes me yearn for summer just thinking about it. :content:

For me personally:

Cashews, garlic powder, various sorts of legumes, pasta, pasta sauce, cilantro, cucumbers, green peppers, onions, tomatoes, potatoes, cauliflower, egg plants, spinach, carrots, daikon radishes, okra, some other veggies that I do not know the English name of, mayo, ketchup, salt, pepper, whole grain bread, apples, grapes, tangerines, bananas, lettuce..

- Organic + cage free eggs, kashi cereal, hot cocoa, skim milk, a lot of rice, olive oil, peanut butter, strawberry preserves, cereal bars (real fruit bars, not that pop tart dessert stuff).

- Freezer: Boca vegan patties and nuggets, veggie spring rolls, kashi whole grain pizza (which is awesome), some other crap..

I think that is the extent of what I use. I generally eat really healthy.

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Originally Posted by C911

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you beat me too it!

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Junk food/good food/fruits/veggies/soup/meats

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Originally Posted by hellohihello

you beat me too it!

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Junk food/good food/fruits/veggies/soup/meats

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Hell yeah i did.

I cleaned out my "kitchen," which is really just a shelf on my closet, my half of the fridge, and part of my desk, before I left for winter break.

My current spice collection is cayenne pepper, cumin, chili powder, sage, and I know I'm forgetting at least two more. It mixes with my roommate's supply. I know between us, we also have oregano, allspice, cinnamon, thyme, ginger. . . She has garlic powder, but I always keep a fresh bulb around. To keep the vampires away.

Aside from whatever materials we're using for the week, our fridge has a constant supply of onion and bell pepper, along with a half gallon of skim milk. The freezer had pumpkin puree (made from scratch, by my roommie) for the longest time. Lots of pies and cookies were had~

She's got flour, brown sugar, cane sugar and olive oil in the closet, and I usually keep a bag of brown rice and a couple boxes whole wheat pasta stocked.

We never need to buy eggs, as people are always leaving them in the communal kitchen fridge. Heh. Also, whole wheat bagels and cereals, and fruit usually occupy a spot on my desk.