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Virtual pantry raid


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Home Cooking

Virtual pantry raid

misztel | | Mar 29, 2007 03:47 PM

Well, I signed on to Chowhound for the first time in a while, and it informed me that I ought to post.

So... here I am.

Hello, you wonderful food people. I'm Misztel. I don't know as much as you do. And I need some recommendations...

In my pantry:
Jasmine rice
Black rice
Brown rice (not very good quality, sadly)
Revolution Bombay Chai
Twinings Herbal Revive, a ginger/lemon tea
Twinings Lapsang souchong
Green and black olives in olive oil
Clover honey
Steel cut oats
5 grain cereal - oats, rye, triticale, barley, golden flax
"Prepared shredded squid, HOT" - Ingredients are: Squid, sugar, MSG, red pepper, and sorbic acid
Home-canned beets
Canned black beans
Canned fava beans
Chunk light tuna in oil
Unbleached flour
Canned pineapple rings
Frozen edamame
Frozen broccoli spears
Frozen papaya pulp
Frozen durian
Creamy peanutbutter (peanuts, salt)
A good boule
Wensleydale w/ cranberries
One red potato
One large cucumber
Chicken eggs
18 quail eggs
Gala apples
French butter
Red bean buns, frozen (3)
Red bean rice balls (frozen)
Two chicken breasts
Three different types of konnyaku cake
olive oil
a few raspberries
whole milk
sour cream
alfalfa sprouts
button mushrooms
one can of coconut milk

Curry powder
Sea salt
Kosher salt
Black pepper
a garam masala mix

I have a rice cooker, which is incredibly helpful. It has a timer function; I set it up at night to have steel cut oats cooked for me in the morning. It's an excellent way to wake up.

I'm not buying any more food for two weeks, so I'm hoping for some recommendations on all of this crazy stuff. Well, I'm willing to pick up, say, some garlic or some more olives or a spice or two. But I've spent way too much this week on food, and really need to eat what I have. I'm only one person, and this is a lot of food. The only things I've thought of so far are cooking jasmine rice in Lapsang souchong and breaking a quail egg over a serving. The button mushrooms are getting a bit manky, so I'll probably sautee them in butter and olive oil soon. They're great on sandwiches that way. Other than that . . . no real idea what to do.


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