An essential ingredient...

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luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
you don't own...
mine is vanialla extract. mainly cause i don't bake foods. maybe there's a bottle; i'm uncertain.
i've excessive stuff i could sso get by without, like fancy salts, & not vanilla!!:ermm:
 
My kitchen is missing way too many things. Being a cooking newbie is tough :mrgreen:
 
Lynd

the best part about being a newb or trying new stuff is that you end up getting things and having a pantry filled.

I recently tried making my own sushi so i ended up getting a bamboo mat and some wasabi powder. 2 things I never would have had or used if i didnt try something new.
 
My first thoughts were all equipment: food processor (I prefer chopping over cleaning), paring knife (I use my chef knife exclusively) and steamer (actually, I need one of these). As far as ingredients go, I've got an easy out as I don't eat meat or eggs, so no eggs, no stocks, etc.
 
:) Actually, I probably have just about every kind of spice and herb known to man at least in the USA plus extracts for baking.
 
I would love to have vanilla beans so I can flavor EVERYTHING when I bake. I also wish I had some fresh herbs all the time. They are so expensive at the store.
 
How do you define an essential ingredient? If it's essential, I probably have it :) One thing I don't have is truffle oil - DH had mashed potatoes with truffle oil in a restaurant once and really liked it, so I should get some.
 
they're $3.00 fer a baby container!! & you don't usually need them excepet fer a recipe, so they wilt.
jake finally constructed a windowbox!
 
How do you define an essential ingredient? If it's essential, I probably have it :) One thing I don't have is truffle oil - DH had mashed potatoes with truffle oil in a restaurant once and really liked it, so I should get some.


truffleoil is only $11, i'd buy a bottle. i love that with boiled baby reds.
 
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