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myrialux and I, remembering the week we were trapped in our house by the Snowpocalypse almost a decade back, went through our pantry and discovered that waaaay too much of it was made up of expired foods. So we tossed it, made an extensive list, and hit 4 different stores to stock up, hoping people wouldn't think we were panic-buying. OTOH, between the pantry and the freezer, we can now eat a varied diet for a month without leaving the house if we rely on frozen veg for the fresher bits.We did a lot of baking during the Snowpocalypse, so made sure that we were stocked up on nonfat milk powder, cornmeal, buttermilk powder, brown sugar and various other bready and desserty type ingredients.
And to the people who were horrified that we didn't keep pasta on hand when I posted during the Snowpocalypse: we have three bags of pasta left over from a 6-bag pack
myrialux bought at Costco a while back, and a shelf-stable container of gnocchi. But we have way way more rice, so there. (Calrose, jasmine, Thai sticky, brown long-grain, forbidden, and I think one more variety.) I like rice better than pasta.I think we have almost as many varieties of rice as we do vinegar, because we keep buying specialty vinegars for various recipes, using 2 Tb of them, and shoving them into the pantry.
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Vegetables are definitely the weak spot in our planning: we're feeding four adult-sized people and we only have the small freezer in our fridge, and we don't like canned veg. It's so hard to know how things are going to play out in the coming weeks... a bunch of the local farmers have an "online farmer's market" where you can place orders with them twice a week and they deliver to a couple different sites in town, so if something like that can still function, we'll have no problem.
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We've got a bunch of canned beans as well, and some Mutti brand canned tomatoes and tomato paste (plus a bottle of their passata) because we discovered we loved them--they don't use whatever ingredient it is that keeps the tomatoes' shape in the can, so you don't get those oddly textured tomato lumps (in our opinion) when you use Mutti.
The first case of coronavirus in our county was announced a couple of hours ago, so we'll see what happens. And if we go nuts without fresh vegetables, if we end up holed up inside for a while. One of the more upscale grocery stores around here does the thing where you order online, then go pick it up and they bring it out to your car--if they keep that open, that might be an option.
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I really, really like pasta. We eat it several times a week.
OH MY GOD, I'M SO TIRED, AND I WANT MORE PASTA.
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spork of inquisitive fooding
Re: spork of inquisitive fooding
The best specialty vinegar we ever had we got from a vinegar and olive oil shop here, which was a lemon vinegar. The proprietor sold it to us along with a mushroom (I think?) olive oil that together made a FANTASTIC vinaigrette. If you find a similar shop in Louisiana, it probably sells the same things, because it appears to be a franchise of sorts that allows people to name the shops what they want,
Anyway, if we don’t have lemon and a recipe calls for it, vinegar can usually stand in. Combined with olive oil in a 3 parts oil to 1 part vinegar, it makes a basic vinaigrette that you can doctor up with garlic, salt, pepper, or other herbs as you want, although it’s fine by itself, and you can of course dress a salad with it, but you can also marinate chicken or pork in it before baking, steaming, or pan-frying it to add flavor.
Re: spork of inquisitive fooding
We do keep mirin and rice vinegar in the house for Asian recipes. XD
Re: spork of inquisitive fooding