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  1. #21
    Join Date
    Oct. 21, 1999
    Location
    Rochester, NY
    Posts
    12,424

    Default

    Quote Originally Posted by bits619 View Post
    And here I was, about to proudly declare "cadbury milk chocolate digestive cookies!"
    I'll still say it, but a little sheepishly compared to all these actual cooking items..... I mean it IS in my pantry...
    I understand this, only with me it's Pepperidge Farm Chessmen.
    Originally Posted by Alagirl
    We just love to shame poor people...when in reality, we are all just peasants.



  2. #22
    Join Date
    Nov. 18, 2010
    Location
    california
    Posts
    4,315

    Default

    I actually have a pantry and it is full of chicken stock, vegetable stock, pasta, italian canned tomatoes, and unfortunately cashew poppycock. We eat a lot of pasta and soup. I always have real parm, and fresh mozzerella in the frig.



  3. #23
    Join Date
    Mar. 10, 2007
    Location
    Montana
    Posts
    5,407

    Default

    Yellowbritches, I make my own minced garlic but if I didn't have the time I would buy it too. I'm really picky about my garlic though and if it has any green to it at all I think it's too bitter and sometimes the jarred store bought tastes that way to me. I mince a ton of it when I'm in a cooking mood, put it in some olive oil, and use that through the week. It is so much easier than chopping on the spot.



  4. #24
    Join Date
    Dec. 31, 2012
    Location
    Florida
    Posts
    98

    Default

    Kalamata olives
    Dates
    Figs
    Peanuts
    Garlic
    Onions
    Olive oil
    Honey
    Flours (I'm a grains collector lol)
    Salts (see above)
    Potatoes
    Eggs
    apples
    With those ingredients I have comfortably weathered the storms of life and had something to share with my horses .
    HRMT



  5. #25
    Join Date
    Feb. 24, 1999
    Location
    MD
    Posts
    3,438

    Default

    Orzo
    Canned tomatoes
    Canned beans (becasue I'm too lazy to soak my own dried)
    Rice
    King Arthur bread & wheat flour
    Parmesean cheese (ok, not in the pantry but still a must-have)



  6. #26
    Join Date
    Feb. 28, 2008
    Posts
    4,040

    Default

    Quote Originally Posted by MunchingonHay View Post
    Sea salt
    butta
    better than bouillon
    quinoa
    olive oil (good flavored ones too)
    balsamic
    shallots
    smoked and flavored sea salts
    I'll swap out the quinoa for capers, and the balsamic for champagne vinegar, add some lemons (FRESH I use zest more than juice) this is pretty much my list too. Better than bullion ROCKS, I just made lobster ravioli the other day and put a smidge in my pasta dough, the result was fantastic. Only thing that stinks is that it must be refrigerated.

    Stock I use intensively, same with wine.

    I primarily use grey salt I buy in bulk from an asian market.

    Another thing I use quite a bit are dried mushrooms (generally porchini) and sundried tomatoes.
    Worry is the biggest enemy of the present. It steals your joy and keeps you very busy doing absolutely nothing at all... it’s like using your imagination to create things you don’t want.



  7. #27
    Join Date
    Feb. 19, 2009
    Posts
    4,817

    Default

    onions, stock, coconut milk, cashews/almonds. Those are things ALWAYS in my pantry. Oh, and canned tomatoes of various flavors.



  8. #28
    Join Date
    Feb. 23, 2005
    Location
    Spotsylvania, VA
    Posts
    13,391

    Default

    Chocolate
    I wasn't always a Smurf
    Penmerryl's Sophie RIDSH
    "I ain't as good as I once was but I'm as good once as I ever was"
    The ignore list is my friend. It takes 2 to argue.


    1 members found this post helpful.

  9. #29
    Join Date
    Feb. 3, 2000
    Location
    Nokesville, VA
    Posts
    35,215

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    Marmite
    Worcestershire sauce
    horseradish
    fresh ginger
    vermouth
    eggs
    pasta
    chicken and beef stock
    cheeses
    beer for cooking
    canned diced tomatoes
    canned salmon
    onions
    carrots
    Janet

    chief feeder and mucker for Music, Spy, Belle and Tiara. Someone else is now feeding and mucking for Chief and Brain (both foxhunting now).



  10. #30
    Join Date
    Apr. 14, 2001
    Location
    Minnesota
    Posts
    16,854

    Default

    Onion and garlic.

    Quality olive oils.

    Organic, raw butter from cows on new spring grass (we stock up and freeze, using all year.)

    Quality spices like whole nutmeg, a variety of different peppers and various chili powders.

    I'm surprised to hear how many people use Better Than Bouillon or similar. Making real stock is just so damned easy, and it freezes so well. We generally roast a chicken a week in the winter and use the stock made from the carcass all week.



  11. #31
    Join Date
    Nov. 24, 2006
    Posts
    1,203

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    Olive oil, white wine, garlic and black pepper. The wine is sometimes for the food I'm cooking, sometimes not ;-)
    Kerri


    2 members found this post helpful.

  12. #32
    Join Date
    Feb. 13, 2007
    Location
    Down on the Farm
    Posts
    3,055

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    Newest item, Panko! Just recently made Cordon Bleu from scratch, with seasoned flour, seasond egg and seasoned Panko as the outer coating, also subsituted Swiss cheese for Gouda, delicious!



  13. #33
    Join Date
    Jun. 7, 2002
    Posts
    3,884

    Default

    Some "pantry" items that never make it into the pantry because we use them all the time:

    -Cold pressed virgin olive oil
    - balsamic vinegar
    - Herbamare organic sea salt
    - powdered garlic grinder, NOT from China
    - fresh "Parisian" bread

    Other essentials:

    - shallots
    - natural nuts (walnuts, hazelnuts, almonds)
    - all kinds of spices (coriander, cumin, sage, ginger, curry, nutmeg, tarragon...)
    - live herbs in pots that we take outside in the summer (thyme, rosemary, sage)
    - pasta
    - basmati rice
    - cans of organic diced tomatoes
    - canned tuna and sardines
    - G&B 70% chocolate
    Ottbs - The finish line is only the beginning!



  14. #34
    Join Date
    Oct. 18, 2000
    Location
    Connecticut
    Posts
    7,960

    Default

    I have a pantry but my regular go to items are usually in the refrigerator:
    For cooking chicken, topping sandwiches and burger and salads:
    Marie's Honey Mustard Dressing
    Marie's Chipotle Ranch Dressing

    Almond Milk
    Grated Pecorino (sheep's milk) cheese
    Goat's cheese (terrific as a cold topper to sauted shallots in butter with seared baby spinach)
    Eggs
    Polenta (I fry it)
    Celery, carrots
    Olivio Margarine
    butter

    Freezer: Burritos

    In the actual pantry:
    To turn tomato sauce in restaurant tomato sauce:
    Scalini's Heavy Concentrated Crushed Tomatoes (the bomb!)
    EVOO
    Grapeseed Oil
    Canola Oil
    Agave Nectar
    Local dark honey
    Naked Oats
    Ghiradelli cocoa
    Ghiradelli Brownie mix
    Whole wheat pasta made from semolina flour from Italy
    Stockmeyer soups: Split Pea, Bean, Minnestrone--excellent!
    Canned corn niblets
    Kalamata olives
    Tuna
    Canola Mayo
    Sweet relish (to add to mayo and mix with tuna)
    Yellow mustard (hubby)
    brown honey mustard (me)
    red or gold potatoes
    yellow or white onions
    King Arthur unbleached white flour
    KA whole wheat flour
    "The difference between genius and stupidity is that genius has its limits." Albert Einstein

    http://s1098.photobucket.com/albums/...2011%20Photos/



  15. #35
    Join Date
    Feb. 24, 2011
    Location
    Idaho
    Posts
    151

    Default

    Olive oil (the good stuff)
    Garlic
    Onion
    Hot peppers
    Rice noodles
    My own chicken stock
    Sriracha
    Peanut butter
    Cumin
    Chicken (I get my meat from a farm up the road a bit; it seems to last longer and definitely tastes better, and I feel better about buying and eating it)
    Apples
    Cucumbers
    Whole dry roasted nuts
    Nanakorobi yaoki: Seven times fall, eight times rise.
    http://reveilleandrinsie.blogspot.com



  16. #36
    Join Date
    Feb. 28, 2008
    Posts
    4,040

    Default

    Quote Originally Posted by Simkie View Post

    Organic, raw butter from cows on new spring grass (we stock up and freeze, using all year.)


    I'm surprised to hear how many people use Better Than Bouillon or similar. Making real stock is just so damned easy, and it freezes so well. We generally roast a chicken a week in the winter and use the stock made from the carcass all week.
    omg, please share with me how I can get my paws on some of that butter??

    Homemade stock, while easy and rewarding, sadly takes up fridge or freezer space I just don't have to spare. Canned has to do 90% of the time for me, unless I'm planning in advance. I do however save specialty items often, tomorrow for example I'll be roasting veal bones for stock.

    Moreover, bullion also is supremely helpful in other ways beyond liquid stock. Meatloaf was on the menu the other night and into the mix with my worchestershire went a teaspoon of beef bullion. The lobster bullion was a fantastic (mostly) dry addition to my pasta dough, and when I roast raw greenbeans my only seasoning is butter, lemon juice and chicken bullion. This simple recipe draws a lot of compliments.

    Better Than is more flavorful, less salty and less fake tasting that the little cubes.
    Worry is the biggest enemy of the present. It steals your joy and keeps you very busy doing absolutely nothing at all... it’s like using your imagination to create things you don’t want.



  17. #37
    Join Date
    Apr. 14, 2001
    Location
    Minnesota
    Posts
    16,854

    Default

    Quote Originally Posted by buck22 View Post
    omg, please share with me how I can get my paws on some of that butter??
    Is raw dairy legal in your state?

    http://www.farmtoconsumer.org/raw_milk_map.htm

    We have a local raw dairy that has their cows on grass all summer and certified organic hay all winter. They are also grain free. It's been a wonderful local resource for us--we get milk weekly, butter in the spring and cream for the holidays. We also get our eggs from them. They do beef, pork and compost, too, but I have other resources for that stuff (also local!)

    If you can't get raw dairy, the Kerry Gold butter is probably better than anything else you can get from the store.



  18. #38
    Join Date
    Sep. 13, 2000
    Location
    Greenville, MI,
    Posts
    11,882

    Default

    Soups, Progresso, all kinds, for when you cannot think of a thing to make!
    "you can only ride the drama llama so hard before it decides to spit in your face." ?Caffeinated.



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