bokreta

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  1. Store bought salsa and chips

    Mrs. Renfro's Jalapeno Green Salsa is a pantry staple for me. Not for the spice wary, but tasty more than blowout hot/
  2. I was in a similar position (very limited storage for a seemingly unlimited number of spice) and I landed on LizD518 solution, more or less. It works for me rather well, and I will probably keep the same system even when I move to a situation with more space available. As an example, I have one container that holds the daily or near daily spices (oregano, lemon pepper, salt, black pepper, a greek blend that I use on popcorn, etc), one that holds the hot peppers and paprikas, one that holds more infrequent western flavors (thyme, saffron, tarragon, dry mustard, sumac, specialty salts, etc), one that holds Latino flavors (adobo, cumin, ground chiles, epazote), one for Indian things (curry powders, garam masala, mustard seed, cumin seeds, asfoe-however-it's-spelled-ida, turmeric, etc), one for East Asian (curry leaves, szechuan peppers, tamarind, etc). Mine aren't labeled, because I'm lazy and they're nearly clear plastic so I can see which is which fairly easily. I don't stack them because they don't have lids, aren't uniform height, and are already almost to high for me to reach comfortably anyway. In short - I recommend this system.
  3. This afternoon I had a craving for Beef Stroganoff from scratch, and far more time than money to spend available. I also was reading this thread, and followed some of the links promoting water over prepared stock (homemade or commercial). So, I tried an experiment. Instead of using a can of stock from the pantry, I started some water to simmer before I started prepping, and tossed the offcuts of each ingredient there as I went (the beef trimmings, the mushroom stalks, the onion skins/root, the garlic skins/roots. etc.) By the time everything was sauteed in sequence and deglazed with wine, the "stock" was noticeably dark, flavorful, and useful. I put most of it in the pan to reduce for the sauce, tossed the solids that I would have tossed in any case, and added water to the remainder for boiling the pasta. All in all, a very successful experiment. Tasty sauce, well flavored pasta, little waste, no extra money spent or extra effort in premaking a large volume of homemade beefbroth. I think I'll try the same process next time that I'm cooking something that involves a fair amount of prep-work - gumbo comes to mind as perfect for this, since I try to have EVERYTHING diced up before I even start the roux. All those scraps of chicken, sausage, and the trinity could be simmering away making a dish-specific stock while I was stirring the roux!