Variety Is The Spice Of Life: What’s In Your Kitchen Cabinet?
Apropos of nothing but a bit of morning procrastination: after skimming through a series on Lifehacker about what serious geeks (or wannabe geeks, my category) keep in their laptop bags, I thought I’d turn the tables and ask you all what you’ve got in your kitchen cabinets/shelves/secret spice drawers…ingredients or other cooking tools (food or otherwise) that you can’t do without.
I’m guessing that what you hoard here in Berlin (if the Hauptstadt isn’t your Heimstadt) will probably be different than the goodies you’d squirrel away back home, so I’m curious. Let’s start a list. Perhaps we can get some ideas or new inspiration from each other, oder?
My initial list: hot Asian red peppers (bought fresh from the Asiamarkt, then slowdried over a couple of hours in the oven; we use them in curries and pasta sauce and pretty much everything); tomato concentrate in a tube (why I never used this back home baffles me. No more cans!); our Moroccan tajine (a proper, no-glaze tajine that can slow cook anything into a delicious stew; flip the bottom over and in a pinch you’ve got a pizza stone; an excellent bread baker, too).
OK, your turn!
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May 26th, 2009 at 10:53 am
Sambal Oelek has for some reason become indispensable, as have a squillion different mustards. Don’t think I ever used Quark in the UK whereas here it’s a dreary staple. My darling is thrilled with the easy access to Russian staples too. Buckwheat by the sackload.
Mind you, I think the only part of the day that’s been thoroughly Germanised is breakfast. If we’re feeling extravagant, you’ve never seen a table groaning under the weight of so much bread, cheese and sausage in all your life.
May 30th, 2009 at 3:53 pm
My mandolin. I bought a nice Japanese one for $60 CAD from Chinatown in Toronto, and it is the only kitchen implement I brought with me a year and a half ago. Super-thinly sliced fennel with a pinch of salt, drizzle of oil and a generous squeeze of lemon = instant happiness. It has an attachment blade that cuts things like daikon radish or carrots into that nest of threads you sometimes get with sushi. Just add sesame oil and soy sauce for a salad. I love that I can take plain vegetables and turn them into something special.
June 16th, 2009 at 10:37 am
What do I hoard?? It seems only American food… visitors from USA are abundant and each one asks “Is there anything you’re missing?” On my list is American cake mixes (I’m a Cordon Bleu and yet I still hate making cakes from scratch) and Good Seasoning Italian Seasons salad dressing mix packets!! Hmmm, my next visitor asked what I wanted and I said, Crystal Light! What’s up with me and powdered mixes?!?!? I’m almost embarrassed by my response!