Store Cupboard Essentials, What's yours ?

Ish66

I get a little bit panicky if I run out of any of these...
Salt
Pepper
Tinned chopped tomatoes
Tomato puree
Oregano
Thyme
Parsley
Corn flower
Garlic salt
Mustard
Brown and Red sauce
Rice
Pasta
Vinegar
Paprika

I am only talking about stuff that lasts for months in the press, What could you not do without ?

Captain Red Beard

Ish66 wrote: »

I get a little bit panicky if I run out of any of these...
Salt
Pepper
Tinned chopped tomatoes
Tomato puree
Oregano
Thyme
Parsley
Corn flower
Garlic salt
Mustard
Brown and Red sauce
Rice
Pasta
Vinegar
Paprika

I am only talking about stuff that lasts for months in the press, What could you not do without ?

I'd have a similar list but with a lot more herbs and spices. Various tinned beans too, kidney beans, haricot etc. Coconut milk. Also a few types of flour. And a bunch of oils.

Graces7

Mine is more basic. Everything I might need for three months in case we get seriously cut off etc. Or my pension does not come through.. I rarely use herbs and spices etc but essentials like coffee and dried milk are high on my list. And honey.

Smiles35

I want these in my press always.

Goldfish Curry Sauce

Shan Butter Chicken

Crucials Chilli and Garlic sauce

Smiles35

Ish66 wrote: »

Mustard

Try and track down some mustard powder aswell. It's great to have and is used as a spice of choice in a lot of great foods.

Patsy167

Stock cubes - Chicken & veg
Gravy granules

killbillvol2

Anchovies
Sardines
Marmalade
Coconut milk
Bovril
Beetroot
Pickled onions
Various spicy spices

L1011

I have a terrifying amount of store cupboard items here - I have a pasta cupboard with at least nine different types of pasta in it for instance and easily 40 different spices.

Odder stuff I always make sure to have spares of, let alone supplies of, in no particular order:

Pearl River soy sauce (light + dark)
Mirin
Marmite
Worcestershire sauce
Fenugreek - leaves and ground seed. This is often the "thing" missing from replicating restaurant curry.
Sesame oil
Two types of mustard - American Yellow and English

Smiles35

A couple more

Complan

Fray Bentos Steak and Kidney Pie's

Jars of Lidl hot dogs. They are not great tasteing, they are full pork though with a 2 year shelf life.

tangy

L1011 wrote: »

I have a terrifying amount of store cupboard items here - I have a pasta cupboard with at least nine different types of pasta in it for instance and easily 40 different spices.

Odder stuff I always make sure to have spares of, let alone supplies of, in no particular order:

Pearl River soy sauce (light + dark)

With you on the Pearl River Dark, but try Healthy Boy :rolleyes: Thin for the light.
https://www.amazon.co.uk/Healthy-Boy-Thin-Soy-Sauce/dp/B009VD3JA0

sammyjo90

Worcestershire sauce
Tom.puree
Tinned toms
Some form of pasta/rice
HP brown sauce

These are the things that can never run out.

I have a load of herbs and spices etc in my cupboard but its not life or death if i dont have them

paska

L1011 wrote: »

I have a terrifying amount of store cupboard items here - I have a pasta cupboard with at least nine different types of pasta in it for instance and easily 40 different spices.

Odder stuff I always make sure to have spares of, let alone supplies of, in no particular order:

Pearl River soy sauce (light + dark)
Mirin
Marmite
Worcestershire sauce
Fenugreek - leaves and ground seed. This is often the "thing" missing from replicating restaurant curry.
Sesame oil
Two types of mustard - American Yellow and English

I know what Marmite is but what do you use it for in cooking?

L1011

paska wrote: »

I know what Marmite is but what do you use it for in cooking?

In stews, chillis, etc - anything already dark - it provides a fairly significant flavour boost

I don't use it for any other purpose.

Roald Dahl

paska wrote: »

I know what Marmite is but what do you use it for in cooking?

Marmite makes a pretty decent veggie alternative to anchovies. It is intensely savoury/salty.

L1011, your cupboard sounds a lot like mine!

Andrew33

L1011 wrote: »

I have a terrifying amount of store cupboard items here - I have a pasta cupboard with at least nine different types of pasta in it for instance and easily 40 different spices.

Odder stuff I always make sure to have spares of, let alone supplies of, in no particular order:

Pearl River soy sauce (light + dark)
Mirin
Marmite
Worcestershire sauce
Fenugreek - leaves and ground seed. This is often the "thing" missing from replicating restaurant curry.
Sesame oil
Two types of mustard - American Yellow and English

Does American yellow even qualify as mustard???
It’s just like decoration for a hotdog. No heat at all.

Andrew33

Ish66 wrote: »

I get a little bit panicky if I run out of any of these...
Salt
Pepper
Tinned chopped tomatoes
Tomato puree
Oregano
Thyme
Parsley
Corn flower
Garlic salt
Mustard
Brown and Red sauce
Rice
Pasta
Vinegar
Paprika

I am only talking about stuff that lasts for months in the press, What could you not do without ?

I switched from chopped tomatoes to pasata probably 20 years ago, I know there’s a subtle difference in flavour but overall think it’s a better fit in the cupboard

Tree

Just to add other essentials...

Strong flour
Yeast
Horlicks
Plain flour
Baking powder
Baking soda
Caster sugar
Brown sugar
Chocolate chips
Vanilla essence
Butter (it's not store cupboard but like, it keeps a fair while, I dread running out....)
Cocoa powder
Golden syrup
Treacle

Smiles35

Tree wrote: »

Golden syrup

This is handy to have when you need suger in a dip and you don't what to warm up and disolve normal suger.

L1011

Andrew33 wrote: »

Does American yellow even qualify as mustard???
It’s just like decoration for a hotdog. No heat at all.

I use in in specific dishes for its other flavours; not for heat. I have plenty of other heat options!

woodchuck

I probably have way too many, but some that I always have to have:

Stock cubes (chicken, beef, and vegetable)
Salt (I have a ton of herbs and spices also, but I'd be lost without salt!)
Pasta
Rice
Beans
Plain flour

I also usually have tinned tomatoes, tomato puree, ketchup and coconut milk, but don't loose sleep if I run out... unless it's on the meal plan for the week ahead and couldn't find them in the supermarket!

igCorcaigh

Always have tuna and cannellini beans in the cupboard.
With olive oil and vinegar, they can be turned into a filling for pita bread in case emergency hunger strikes.

Tree

Beans! YES! I think if i ever have less than 500g of chana daal in the house it's time to buy another 2kg...

cee_jay

I list my essentials as all those items that I have more than enough of at all times, for fear I might run out, or those items I use almost every day that help form the basis of meals.

Tomato Puree
Chopped tomatoes
Passata
Stock cubes
Salt & Pepper
Pasta: penne & linguine/tagliatelle/spaghetti
Rice: Basmati & risotto
Herbs/Spices: Oregano, Mixed Herbs, Chinese Five Spice, Paprika, Mustard Powder, chilli flakes, cayenne pepper
Soy sauce (dark & light)
Worchestershire Sauce
Oyster sauce
Oils: vegetable, olive, and sesame
Cornflour
Plain flour
Tomato ketchup
Honey
Vinegars: Balsamic & rice wine

Once I have all the above, I have a good start towards any meals I may be making.

Ish66

I am surprised nobody mentioned Oregano, I forgot to mention in my list but it would be no 3, After salt and pepper.