your kitchen wouldn't be your kitchen without... ?

Pandora · 07-18-2004, 21:23

Normal staples (butter, milk, bread, salt) aside, what is the one signature ingrediant in your kitchen that you consider necessary?

If you really like to cook, it's possibly a tough question to pick only one.

Fresh thyme - (garlic and white wine were 2nd & third)

Huey14 · 07-18-2004, 21:38

Beef two minute noodles

Sacamuelas · 07-18-2004, 21:38

Holy trinity of down south cajun cookin'...

Fresh chopped onion, bell pepper, and celery

Gypsy · 07-18-2004, 21:40

Garlic!

LOL Huey, we need to get you some cooking lessons. Simple to prepare dishes that will impress.

Must edit to add olive oil and wine. The wine is for both cooking and imbibing!

Huey14 · 07-18-2004, 21:43

If I want to impress, I chuck it in a bowl and say it's from Italy

**Team Sergeant** · 07-18-2004, 21:48

It is a tough question. As Saca pointed out, what is common to him may not be common to the rest of us.
But, that said, I cannot live without a good olive oil, red meat of some sort, and crusty bread.

Gypsy · 07-18-2004, 21:50

Beef noodles, from Italy...?! Bite your tongue man!

**Team Sergeant** · 07-18-2004, 21:56

I don't think there's enough examples of "staples". I would think any kitchen worth its salt had most of whats mentioned here already. Fresh herbs are procured as necessary and the same for the veggies. Spices and what not usually fill out many a cabinet space. I'd spend the rest of the night listing my spices and cooking oils.

Pandora · 07-18-2004, 22:05

Quote:

I'd spend the rest of the night listing my spices and cooking oils.

Likewise, but then again, I now realize I am shamefully remiss in the proper care & sharpening of knives - so I summarily disqualify myself as a good chef now.

Cook's note - many cooks are either "herb" or "spice" chefs - seldom both. Easy recognition - French/Italian lean towards herbs; Indian/Asian/Hispanic favour spices. Brits don't bother unless it is a curry. LOL!

Send up your staples list, Team Sargeant. Sounds as if it would be pretty extensive.

**Team Sergeant** · 07-18-2004, 22:14

It might be easier to list the spices I do not have, such as Saffron or “real” vanilla bean.
Staples are different to everyone I would imagine, I’m sure we could come up with a list of what we have in our kitchens and much would be the same given our geographic locations.

AngelsSix · 07-18-2004, 22:33

Dales and Green Majik.

Pandora · 07-18-2004, 22:44

Quote:

I’m sure we could come up with a list of what we have in our kitchens and much would be the same given our geographic locations.

Not sure I agree with that entirely. I would expect that Southerners will have more fresh peppers, but I'm still taking the position that the style of cooking determines the staples more than the geography.

Get the vanilla beans!!! Learn to make the Doc vanilla bean hot chocolate and she'll be putty in your hands.

Quote:

Dales and Green Majik.

These I must Google.

AngelsSix · 07-18-2004, 23:11

Dales is marinade.....Green Majik is spices we brought back from Rome. Great stuff. We put it on dang near everything. Has red pepper flakes IAT a whole bunch of other green stuff. You can make anything spicy with it!! It's great on steak and fish.....i wish I knew what else was in it besides oregano, parsley and red pepper.

**Roguish Lawyer** · 07-19-2004, 02:35

One thing? I don't know. Maybe onion powder. I use it a lot.

07-19-2004, 02:36

Oregano

What can I say? Two Italian aunts taught me to cook.