What do you always have on hand?

[Pierogi]

Do chipotle peppers in adobo keep well after they're out of the can?

Transfered to a Tupperware-ish storage container and refrigerated, I've used them after 2 or 3 months and they've been fine. Or, more importantly, I'VE been fine after eating them.

Back to the original topic:

Onions

Tomatoes (canned & fresh)

Garlic

Cheese of all sorts, bleu, feta, Cheddar, Monterey jack

Lemons/Limes

Chicken stock or broth base

Butter

Olive oil

Vinegars (balsamic, red wine, white wine, cider, specialty flavors.....)

Multitudinous fresh & dried herbs and spices (usually always fresh basil, cilantro & Italian parsley)

Capers

[Jon Savage]

Goose and/or Duck fat

homemade Bacon

homemade Panchetta

smoked cayenne from our garden

sourdough starter

Pasta (dried and fresh)

Arborio rica

tomatoes (canned, fresh, italian paste)

eggs

[SobaAddict70]

Garlic, onions, fresh herbs, olive oil.

Muy importante: good butter, preferably unsalted. Lurpak is my go-to of choice.

Wine. Remember the adage: if you wouldn't drink it, then don't cook with it.

Chicken stock, beef stock, fish fumet, vegetable stock. I make one type once every other week and use that as a basis for just about everything from sauces to cooking pasta and rice. Check out the eGCI course for stockmaking that El Gordo teaches. It's a keeper.

[Henry dV]

Since finding this forum I shall always have duck confit and onion confit in the fridge and as a stock ingredient it has to be Worcestershire sauce.

If I had a big enough freezer I`d never eat chicken again, just Pheasant, IMHO the best white fowl meat.

[afoodieslife]

Since finding this forum I shall always have duck confit and onion confit in the fridge and as a stock ingredient it has to be Worcestershire sauce.

If I had a big enough freezer I`d never eat chicken again, just Pheasant, IMHO the best white fowl meat.

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Lemons

Limes

Three Bean Salad to go on the nightly salad

Edited July 23, 2007 by afoodieslife (log)