Comments on: The Macheesmo Pantry

By: Char

Char — Mon, 29 Jun 2009 05:58:03 +0000

How about adding Fish Sauce, Sambal, Sweet Chili Sauce, I keep a big old jar of Greek anchovies for added flavor in last minute pasta.

By: Bill

Bill — Sat, 27 Jun 2009 22:39:41 +0000

Nick – Wow. I can’t believe my stupid 80-hour work weeks caught up with me just before you posted this. You can bet I’ll be catching up with Macheesmo this weekend. Thank you!

By: Kara

Kara — Sun, 21 Jun 2009 02:09:11 +0000

I'm always unsure as to what to make sure I always have. I don't even do half the cooking in the house, but I do all the baking. The only things I can ever remember to buy is baking stuff. I have an over abundance of powdered sugar, cake flour, AP flour, and various food colorings, sugars, flavors, ect. So this was very helpful for me. I'm going to have to make that Orange Chicken!

By: Jason Sandeman

Jason Sandeman — Wed, 17 Jun 2009 10:05:46 +0000

You do not have half the crap that my Mother-in-law does. I have personally seen 10 year old turmeric in there. Sheesh! Nothing like a fine dusty smell!

As for table salt, I do not mind it, if there are not additives like silicate and sugar. Seriously, look in the ingredients list. Sketchy! Kosher salt for me, all the way!

I have Tamaki Gold Japanese rice, sushi seasoning, mirin, and Yuzu juice for mine. Oh ya, I also have some white soy!

By: Yasmin

Yasmin — Tue, 16 Jun 2009 12:10:37 +0000

My 80 proof Austrian "Stroh Rum" (for baking)…. to which we have now added Jean's Haitian "Rhum Barbancourt" (sacred, I won't be touching it) – amazing what seemingly disparate cultures have in common no?

By: nick

nick — Tue, 16 Jun 2009 09:47:37 +0000

That's a lot of crap. I never really think about how much stuff I actually have in there – reading this post I realized it is A LOT.

Interesting you prefer table salt for baking. The fine grain allows for maximum ease of dissolving/distribution in recipes, yes, but I feel like table salt has a much "saltier" – quasi offensive – taste sometimes. I prefer sea salt, finely ground, of course.

List of stuff that comes to mind immediately that I have in there that you don't mention: Champagne vinegar, smoked sea salt, non-stick spray (cooking & baking variety), molasses, sesame oil…