In article >,
"Giusi" > wrote:

> "Christine Dabney"
> >
>
> > Olive oil, herbs and spices, celery, carrots, onions, garlic. I could
> > probably do without the ginger, but the other 4 are essential items to
> > much of what I cook. I use canned tomatoes a lot, so at least one can
> > of them in the pantry. I use cannola oil for the other major cooking
> > oil. I can live without many Asian ingredients.
> >
> > Eggs are essential..as is butter, cream, milk. If I start to run low
> > or out, I had better get some soon, cause I use them a lot. Parmesan
> > cheese is almost essential to my cooking too. > Christine
>
> it only confused me more, because my pantry is not refrigerated and much on
> your list wouldn't keep in my pantry.
>
> If you start adding lists that are fresh or refrigerated most lists get
> ridiculously long.

Non-refrigerated pantry list:
olive oil
peanut oil
red wine and rice vinegars
soy sauce (although SO insists on refrigerating it)
fish sauce
rice
pasta
flour--bread, whole wheat, and unbleached
yeast (although I buy in bulk and freeze)
sugar
salt
pepper
baking powder and soda
canned tomatoes
dried herbs: oregano, basil, thyme
spices: cinnamon, cumin, cayenne
dried and canned legumes
tea
coffee (for SO)
garlic
onions

Refrigerated essentials:
milk
eggs
Parmesan cheese
Tabasco sauce
carrots

Cindy

--
C.J. Fuller

Delete the obvious to email me