flour
sugar
baking ingredients (soda, powder, yeast)
dried spices and herbs
dried and/or canned beans
canned tomatoes
pasta (various types)
rice (various types)
potatoes
onions
carrots
celery
fresh garlic
oils and butter/margerine
milk
bread (prepared)
oatmeal
dry cereals
crackers (various types)
cheese (various types)
other dairy (yogurt/cottage cheese)
olives
salsa (prepared)
wine (for cooking)
vinegar (various types)
gingerale (For sick tummies - I always keep it on hand.)


Most everything else I buy seasonally or buy as it comes on sale.
What else would you list?

-L.

"-L." > wrote in message
ps.com...
> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>
> -L.
>

Our staples are simple:

Eggs, cheese, garlic, onions, and butter - oh, and an assortment of herbs
and spices, of course. At any given time you will find these items in my
house and we replenish as needed. We have a really small fridge and no
pantry, so if there's something special that I want to cook, I have to have
my husband take me to the store.

kili

kilikini wrote:
>
> Our staples are simple:
>
> Eggs, cheese, garlic, onions, and butter - oh, and an assortment of herbs
> and spices, of course. At any given time you will find these items in my
> house and we replenish as needed. We have a really small fridge and no
> pantry, so if there's something special that I want to cook, I have to have
> my husband take me to the store.
>
> kili

Eggs - How could I forget eggs!?! I don't know what I'd do without my
pantry, Kili....that's gotta be a little tough!

-L.

beer
wine

-L. wrote:
<sneep> -L.

pops

Andy wrote:
> beer
> wine


Right! Fresh crispy crunchy baguettes and fine, ripe Brie are more
staples. )

"-L." > wrote in message
oups.com...
>
> kilikini wrote:
> >
> > Our staples are simple:
> >
> > Eggs, cheese, garlic, onions, and butter - oh, and an assortment of
herbs
> > and spices, of course. At any given time you will find these items in
my
> > house and we replenish as needed. We have a really small fridge and no
> > pantry, so if there's something special that I want to cook, I have to
have
> > my husband take me to the store.
> >
> > kili
>
> Eggs - How could I forget eggs!?! I don't know what I'd do without my
> pantry, Kili....that's gotta be a little tough!
>
> -L.
>

It is! We have two upper cabinets where I store my glasses and dishes and
one lower one that I use for pots and pans. Then I have two tiny upper ones
for tupperware and that's about it. My cast iron sits on the kitchen table
along with my crockpot, bean pot, fondue pot and coffee maker.

In a tiny little space, you just have to make do. :~)

kili

Margaret Suran, after taking an infinite amount of time, finally, on 24
Aug 2006, typed out:

>
>
> Andy wrote:
>> beer
>> wine
>
>
> Right! Fresh crispy crunchy baguettes and fine, ripe Brie are more
> staples. )

Amen!

In article om>,
"-L." >
wrote in a moment of ill-considered itemising:

>wine (for cooking)

Allow me to institute some quality control he

wine (for DRINKING)

And remember, never cook with wine you wouldn't drink.

Cheers, Phred.

--
LID

In article om>,
"-L." >
also wrote in a moment of misguided housekeeping:

>gingerale (For sick tummies - I always keep it on hand.)

Allow me to amend the above prescription to ensure efficacy:

Port wine and brandy (For sick tummies ... )

alternatively:

Brandy and port wine (For sick tummies ... )

Cheers, Phred.

--
LID

On 24 Aug 2006 01:19:30 -0700, "-L." > wrote:

>flour
>sugar
>baking ingredients (soda, powder, yeast)
>dried spices and herbs
>dried and/or canned beans
>canned tomatoes
>pasta (various types)
>rice (various types)
>potatoes
>onions
>carrots
>celery
>fresh garlic
>oils and butter/margerine
>milk
>bread (prepared)
>oatmeal
>dry cereals
>crackers (various types)
>cheese (various types)
>other dairy (yogurt/cottage cheese)
>olives
>salsa (prepared)
>wine (for cooking)
>vinegar (various types)
>gingerale (For sick tummies - I always keep it on hand.)

eggs
cornstarch
cocoa
cabbage
sauerkraut
mayo, ketchup, mustards
pickles and relish
Asian cooking sauces, etc.
canned chicken and beef broths
tortillas
Worcestershire sauce
Kitchen Bouquet
liquid smoke
Tabasco sauce
barbecue sauce

Gotta have peanut butter (Skippy's Creamy, for us)

Leo

Gotta have peanut butter (Skippy's Creamy, for us)

Leo

On 24 Aug 2006 06:06:30 -0700, "Leo Scanlon" >
wrote:

>Gotta have peanut butter (Skippy's Creamy, for us)

Are you MAD, Leo? It's super chunk all the way.
And let us not forget honey.
And Bisquick.

-L. wrote:

Butter *
Pasta *
Parmigiano Reggiano cheese *
Bread **
Wine **
Extra virgin olive oil **
Red wine vinegar
Rice (Carnaroli, Vialone Nano or Baldo)
Salt & Pepper
Bologna & Salami & Ham
Gorgonzola cheese (ATM there's some Stilton, but soon...)

* with these 3 ingredients I use to cook an easy, quick but wonderful dish:
"pasta al burro". Cook and drain pasta, add some sliced butter and some
grated parmigiano, mix it until butter melts and serve. And make sure
there's plenty of grated parmigiano ready at the table.
** a typical snack in all central and southern Italy. One can substitute the
oil with almost any cold-cut and cheese and it would still be a traditional
food, just of a different place depending on the cold-cut or cheese used.
With Raschera cheese, for example, we'd be in the Piedmont region and the
wine could be a harsh Nebbiolo or a softer Barbera. Choose Ventricina salami
and the place would be between Calabria and Campania, and the wine would be
a Aglianico or Ciro' rosso. How can someone live without bread?
--
Vilco
Think pink, drink rose'

Phred, after taking an infinite amount of time, finally, on 24 Aug 2006,
typed out:

> Allow me to institute some quality control he
>
> wine (for DRINKING)
>
> And remember, never cook with wine you wouldn't drink.
>
> Cheers, Phred.


Phred,

Ages ago Paul Masson vineyards had an ad campaign with the slogan "We'll
sell no wine before it's time."

We, "in the know" swapped that around a bit. "If it's wine, it's
time!"

Andy

"Vilco" > wrote in message
...
> -L. wrote:
>
.. How can someone live without bread?
> --

We pretty much do.

kili

COFFEE!

-L. wrote:
> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>
> -L.

Sheldon wrote:

> COFFEE!

Right!
--
Vilco
Think pink, drink rose'

"-L." wrote:

> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>

I consider staples to be those things that I have to have on hand at
any time, the things that I need as basic ingredients for most
things, and those condiments, herbs and spices that I need to have on
and at any time in order to give me some options on what to serve.
That list pretty well covers the food part of it. I usually do have
ginger ale on hand for stomach issues, but a much better remedy is
Alpen bitters.

We also have to keep the adult beverages on hand.... Rye, Scotch and
Irish whiskey, gin, white and dark rum, vodka, white and red
vermouth, some brandy or cognac, a few liqueurs, some dry Sherry
maybe some Port. Then we need a dozen or so bottles each or red and
white wine and at last a dozen beers. Along with those we should have
some maraschino cherries, Angostura bitters, limes and lemons.

kilikini wrote:

> "Vilco" > wrote in message
> ...
> > -L. wrote:
> >
> . How can someone live without bread?
> > --
>
> We pretty much do.
>

We buy a loaf of bread about once a week. A lot of the bread
we buy ends up getting thrown out. My wife doesn't eat it at
all. I have 3-4 sandwiches per week and a piece of toast
once or twice a week. Once in a while I pick up some fresh
rolls for dinner.

Dave Smith wrote:

> We buy a loaf of bread about once a week. A lot of the bread
> we buy ends up getting thrown out. My wife doesn't eat it at
> all. I have 3-4 sandwiches per week and a piece of toast
> once or twice a week. Once in a while I pick up some fresh
> rolls for dinner.
>
Have you considered storing it in the freezer and taking out what is to
be eaten as needed? You'd save on waste...
Goomba

Damsel in dis Dress wrote:
>
> eggs
> cornstarch
> cocoa
> cabbage
> sauerkraut
> mayo, ketchup, mustards
> pickles and relish
> Asian cooking sauces, etc.
> canned chicken and beef broths
> tortillas
> Worcestershire sauce
> Kitchen Bouquet
> liquid smoke
> Tabasco sauce
> barbecue sauce

Yes - canned/packaged broths and the sauces are something else we keep
on hand. DH's salad dressing, too.

I used to buy more cabbage than I do now. For some reason I burned out
on it...

-L.

Vilco wrote:
>
> * with these 3 ingredients I use to cook an easy, quick but wonderful dish:
> "pasta al burro". Cook and drain pasta, add some sliced butter and some
> grated parmigiano, mix it until butter melts and serve. And make sure
> there's plenty of grated parmigiano ready at the table.

I love this dish. I could eat it daily.

> ** a typical snack in all central and southern Italy. One can substitute the
> oil with almost any cold-cut and cheese and it would still be a traditional
> food, just of a different place depending on the cold-cut or cheese used.
> With Raschera cheese, for example, we'd be in the Piedmont region and the
> wine could be a harsh Nebbiolo or a softer Barbera. Choose Ventricina salami
> and the place would be between Calabria and Campania, and the wine would be
> a Aglianico or Ciro' rosso. How can someone live without bread?

I dunno. I am trying to limit my bread intake now, and it's very
difficult....

-L.

Dave Smith wrote:
>
> We also have to keep the adult beverages on hand.... Rye, Scotch and
> Irish whiskey, gin, white and dark rum, vodka, white and red
> vermouth, some brandy or cognac, a few liqueurs, some dry Sherry
> maybe some Port. Then we need a dozen or so bottles each or red and
> white wine and at last a dozen beers. Along with those we should have
> some maraschino cherries, Angostura bitters, limes and lemons.

We keep a stockpile of wines and beers. I don't drink but maybe twice
a year but DH is a beer snob and we do entertain fairly often. Wine is
also my favorite hostess gift. I live in Oregon's Yamhill County wine
country, so we support the local wineries as much as we can.

-L.

cybercat wrote:
> Excellent topic.
>
> I am lost without eggs, so they go at the top of the list.

I have been eating so many more eggs with this Weight Watchers thing,
and have rediscovered the beauty of the hard-boiled egg...

> I also need frozen spinach on hand, as I use it in so many things. And
> applesauce, as I use it to dress up things like cottage cheese and to put a
> bit of fruit in our diet when fresh is not available.

Yes - that should have been on my list too, for the same reason, and DS
love it as well.


> And usually, but not
> always, I have got to have some kind of meat. But I guess that is not
> considered a staple. Or maybe it would? I mean, I have to make two nice
> meaty dishes a week, like a stew or soup, or a roasted chicken, pork or beef
> roast. I can sometimes be literally surrounded by delicious things, but if
> one of them is not the bodacious and abundant roasted muscle meat of some
> unfortunate creature I am not happy.

LOL...I guess I see meat and most veggies as purchased frequently, so
not really a staple. But OTOH, we have three freezers and currently
have 5 whole turkeys, 3 or 4 hams, various chicken - parts and whole,
and some buffalo in the freezer. That would be the norm for us.
Normally rabbit would be on that list, but I don't have a source for it
here, other than Whole Foods and I don't like their source.

>
> I guess I would suck as a vegetarian. But I do love creatures big and
> small! And not just for dinner. Creatures: they aren't JUST for dinner
> around here! (But they are a lot, ooo~~)

Humans are omnivores. I have no problem eating animals as long as they
are kept healthily and killed humanely. I do understand the ethical
vegan though. I live a vegan lifestyle.

-L.

Hi,

Yours is very similar to mine. Under cheeses though, I have to specify
parmesan - it can be used in a lot of foods!

But I'd have to add: good canned soup (like Progresso), tomato paste,
and tea (PG Tips). Consistent produce I buy are bananas & apples.

Good beer (like Boddington's) and tonic water (which means good vodka
also comes to mind)!

Thanks for the fun thread,
Kris

-L. wrote:
> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>
> -L.

Goomba38 wrote:

> > We buy a loaf of bread about once a week. A lot of the bread
> > we buy ends up getting thrown out. My wife doesn't eat it at
> > all. I have 3-4 sandwiches per week and a piece of toast
> > once or twice a week. Once in a while I pick up some fresh
> > rolls for dinner.
> >
> Have you considered storing it in the freezer and taking out what is to
> be eaten as needed? You'd save on waste...

I like baguettes but they don't freeze well. I buy them freshly baked, cut
them in half, put half in the freezer and have some of the other fresh that
night. The next day it is good for toast and the day after that it is
relegated to French toast. Every 2-3 weeks I buy a loaf of sliced whole
wheat and keep it in the freezer for sandwiches, just taking two slices at
a time. That works out ok, but I don't like sandwich bread as bread to
have with a meal. I have been spoiled with good Italian bread and fresh
baguettes.

When I was a kid my mother used to make her own bread. Between three
brothers and my father we would demolish a loaf or two at a meal. I always
felt sorry for the people who considered Wonderbread to be bread.

Kris wrote:

> Hi,
>
> Yours is very similar to mine. Under cheeses though, I have to specify
> parmesan - it can be used in a lot of foods!
>

It should be a chunk of real Parmesan, not that canned little plastic
chips.

On top of most of your list...

canned tuna
soy sauce
brandy
jello
chicken and beef base/broth/bullion
baking chocolate
tea, instant coffee
dried fruit (apricots, raisins)
canned or frozen fruit


Dawn



-L. wrote:
> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>
> -L.

King Arthur wheat and white Bread flour
Kosher salt (has a million uses)
A nice chunk of good Asiago
Barilla Pasta (preferably vermecelli or angel hair)
Rice, Aborio and long grain
Sechlers Sweet Heat Mixed Pickles
2% milk
Fresh Basil
A supply of frozen homemade pasta sauce
Red pepper flakes
Good olive oil
Eggs
Bacon


Give me the above ingredients, throw in some garlic, a couple yellow
onions, a few bottles of Berghoff Dark and one afternoon and I can make
damn near anything from damn near nothing. As long as there's no meat
in it beyond bacon. I'm not THAT good...

On 24 Aug 2006 01:19:30 -0700, "-L." > wrote:

Hmmm... let me see.

Flour and baking powder (one isn't much use without the other...)
Sugar - white and brown
long-grain white rice
pasta (whatever shape appeals that month)

herbs/spices - cajun spice, onion powder, Italian herbs, paprika
jarred garlic

eggs
milk - lactose-free for me, regular for DH
sour cream
grated cheese (cheddar and/or Mexican blend)
unsalted butter (stored in the freezer for baking)

ham and salami
chicken breasts in the freezer
canned tuna
frozen vegetables

canned vegetables - corn, tomato, tomato sauce, chilli beans

potato
onions
tomato (if the ones in the store don't look like they've been there
for a year)
romaine lettuce (whole)

-L. wrote:
> flour [snip long list]
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>

My cupboards, pantry and freezer are full of lots of stuff and maybe
all the things that are nearly always present could be considered
"staples" but that doesn't seem to me a particularly useful way to
categorize things. If you asked what are the irreducible minimums, the
things without which you couldn't go more than a day or two, the list
could be quite short. Mine would be:

rice
flour
salt and pepper
soy sauce
hot sauce

Add any fresh meat, produce or dairy to those and I'm good to go.

Next in order of importance, to move further along the line from
survival to pleasure, would be:

wine
dried herbs and spices
various Chinese spices, sauces, pastes, and dried goodies
baking powder and soda
dried pasta of various shapes
various dried beans

I think just about all of the rest of the stuff crowding the kitchen is
for convenience's sake, not because any particular item is really
needed.

The real essential, not mentioned on any lists because doing without it
is not possible, is ... water. -aem

Kris wrote:
> Hi,
>
> Yours is very similar to mine. Under cheeses though, I have to specify
> parmesan - it can be used in a lot of foods!
>
> But I'd have to add: good canned soup (like Progresso), tomato paste,
> and tea (PG Tips).

Yes on all accounts! I keep chicken noodle soup around for sick tummy
days. Other than that the only other canned soup I eat is Riviera
brand Minestrone and Lentil, but man are they salty!

> Consistent produce I buy are bananas & apples.
>
> Good beer (like Boddington's) and tonic water (which means good vodka
> also comes to mind)!
>
> Thanks for the fun thread,

Welcome!
-L.

aem wrote:
> My cupboards, pantry and freezer are full of lots of stuff and maybe
> all the things that are nearly always present could be considered
> "staples" but that doesn't seem to me a particularly useful way to
> categorize things. If you asked what are the irreducible minimums, the
> things without which you couldn't go more than a day or two, the list
> could be quite short.

I consider staples to be things I try to keep on-hand at any given
moment. you are unlikely to find me without anything on my list.

> The real essential, not mentioned on any lists because doing without it
> is not possible, is ... water.

Um, well, Yah!

-L.

Dave Smith wrote:

> When I was a kid my mother used to make her own bread. Between three
> brothers and my father we would demolish a loaf or two at a meal. I always
> felt sorry for the people who considered Wonderbread to be bread.
>

As a teen my mother took pride in her bread because one of my boyfriends
seemed to always be around when she made Italian bread. We always
enjoyed hot bread fresh from the oven.
I wish I'd learned how she made it.

Stable for me usually in the pantry, fridge or basement

Flour-bread, all-purpose and wheat
Rice-various types
Beans-various types
lentils-various types
pasta-various types
canned tomatos
canned tomato paste
canned tomato sauce
tomato juice
peanutbutter
sugar-white, brown,
Pancake syrup
salt
spices- mnay different types for mexican, Indian, german and other
dishes
milk
canned milk regular and sweet and what I call Nuke milk
some canned soups from creamed soups to vegetable
juices-many different types
canned meats and fish
canned vegetable
canned beans of various types
cornstarch
mayo, ketchup, mustard
cocoa
canned broths
tortilla
sauces
frozen vegetables-various types
baby carrots
carrots
lettuce
bread-white and wheat
pancake mix
cake mix
jello-plain and others
baking soda and baking powder
cornmeal
cosusous
Well, anyways, I am sure I have overwhelmed you all. In case you are
wondering I do keep an emergency supply.


-L. wrote:
> Damsel in dis Dress wrote:
> >
> > eggs
> > cornstarch
> > cocoa
> > cabbage
> > sauerkraut
> > mayo, ketchup, mustards
> > pickles and relish
> > Asian cooking sauces, etc.
> > canned chicken and beef broths
> > tortillas
> > Worcestershire sauce
> > Kitchen Bouquet
> > liquid smoke
> > Tabasco sauce
> > barbecue sauce
>
> Yes - canned/packaged broths and the sauces are something else we keep
> on hand. DH's salad dressing, too.
>
> I used to buy more cabbage than I do now. For some reason I burned out
> on it...
>
> -L.
-L. wrote:
> flour
> sugar
> baking ingredients (soda, powder, yeast)
> dried spices and herbs
> dried and/or canned beans
> canned tomatoes
> pasta (various types)
> rice (various types)
> potatoes
> onions
> carrots
> celery
> fresh garlic
> oils and butter/margerine
> milk
> bread (prepared)
> oatmeal
> dry cereals
> crackers (various types)
> cheese (various types)
> other dairy (yogurt/cottage cheese)
> olives
> salsa (prepared)
> wine (for cooking)
> vinegar (various types)
> gingerale (For sick tummies - I always keep it on hand.)
>
>
> Most everything else I buy seasonally or buy as it comes on sale.
> What else would you list?
>
> -L.

wrote:
> Stable for me usually in the pantry, fridge or basement
>
[snip]


I'm with you here! Similar pantry items with some Aussie additions
(vegemite<g>).
I keep thinking, now today I won't need much at the supermarket - but I
out I go with a basketful. I'm a 'fresh food' person so that does mean
lots of fresh vegetables and fruit plus the 'main ingredient' for the
day - fish, meat or poutry.
I don't keep packet/can mixes of anything (ie cakes, cookies, soups
etc.) I like cooking from scratch. I cannot tell a lie - I use
tetrapaks of stocks, altho' I make chicken stock when I can.
I have multiple types of rice, flour, sugar etc on hand

--
cheers
Bronwyn
Oz

> >
>
> It is! We have two upper cabinets where I store my glasses and dishes and
> one lower one that I use for pots and pans. Then I have two tiny upper ones
> for tupperware and that's about it. My cast iron sits on the kitchen table
> along with my crockpot, bean pot, fondue pot and coffee maker.
>
> In a tiny little space, you just have to make do. :~)
>
> kili

Kili,

For future reference:

I too have a very small house, and it is far from well designed. But
it was very reasonable and it works just fine. It didn't have a pantry
because it was built as a weekender house. And because of the weird
design, the washer/dryer area is in the middle of the house by the
kitchen. When I bought a washer and dryer, I bought front loaders, the
reasonably priced ones, mostly because they are quiet. But they
stacked and that gave me half the washer dryer area for a pantry. I
had a free-standing cabinet built at a local cabinet shop. I stained
and varnished it, and I now have a pantry just outside the kitchen.
This of course only applies if you need to buy appliances, and if you
have an appliance space.

Just something to think about when the washer dies.

Hope this might help someday,

Ken

You can be assured I've never bought any little green can!

Dave Smith wrote:
> Kris wrote:
>
> > Hi,
> >
> > Yours is very similar to mine. Under cheeses though, I have to specify
> > parmesan - it can be used in a lot of foods!
> >
>
> It should be a chunk of real Parmesan, not that canned little plastic
> chips.