(This page is a work in progress. I'll update it gradually in the hopes of creating a valuable resource.)
Spices
Growing up, my mother had spice tins in the cupboard that were antiques. Unfortunately, so were the herbs inside. If you're not going to use the spices ever, then don't buy them. If their use is infrequent, then purchase in the smallest quantity possible. My favorite spice supplier is Penzey's, and they sell their products in different sizes.
Here are the spices I always have on hand:
- Black peppercorns. Please. Always use a pepper grinder.
- Kosher salt
- Table salt
- Ginger
- Cinnamon
- Nutmeg
- Allspice
- Thyme (lots and lots of thyme)
- Sage
- Cumin
- Coriander
- Chili powder
- Cayenne pepper
- Dry mustard
- Basil
- Oregano
- Italian Spice Blend
- Celery seed
- Tahini
- Vanilla Bean
- Hawaiian sea salt (a dream on a piece of steak)
Extracts
- Vanilla
- Almond
- Peppermint
- Maple
- Rum
Baking Necessities
- Flour
- Granulated Sugar
- Powdered Sugar
- Brown Sugar
- Cocoa Powder
- Unsweetened chocolate squares
- Vanilla Bean Paste
- Corn Starch
- Baking soda
- Baking powder
- Crisco shortening
- Crisco butter flavored shortening
- Food coloring
Broth and Stock
- Chicken Stock
- Beef Stock
- Vegetable Stock
- Chicken Broth
- Beef Broth
- Chicken base
