这是真的：我拖着我的脚在写作指导，以我保持我的“储藏室”（我没有一个厨房）和冰箱14年了。我有我的理由，主要是我不知道我知道你的厨房需求。我的意思是，你不应该股价从谁爱Triscuits一位女士，你需要什么东西你要做饭，而不是一些任意的名单？也许你不爱Triscuits！（对不起，你错了。）购买厨房满人的想法别人的杂货非常反对，我认为任何人都应该的购物方式。我知道你的厨房将有机增长，并准确地反映你所需要的，如果你买东西要做饭，只要你想煮他们什么。其次，由于我的工作性质，在这里我有我的厨房橱柜和冰箱的东西绝对不寻常的量。这是完全有道理的我，而为他人做意义不大。On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to — I can always dash out for vinegar or dried pasta. This is not the way most people shop.
So why now? Shopping and stocking up has taken on a whole new meaning during the pandemic, for us too. I can’t safely go to the store as often as I used to and there isn’t as much on the shelves when I do. I have to be strategic; I need a system. And of course I’ve amassed a lot of opinions on groceries after 14 years of a cooking career. Thus, please, think of this less as The Last Pantry Shopping Guide You’ll Ever Need, but a tour of the things I keep around more often than not — and would make a point to restock when I’m out of them (vs. say, the 00 flour I’ve bought for a few recipes over the years but don’t consistently keep around). Perhaps you’ll find something useful in planning your own next grocery order or茶水间餐;我希望你会。
Pantry|冰箱|Freezer|生产|Notes|饲料ing Others
Things I Keep In The Pantry
干
面粉：所有-purpose and whole-wheat flour get me through 99% of my baking. I never buy cake flour, preferring tomake my own。I also keep whole-wheat flour around; it goes rancid (it will smell musty) much faster than white flour; if you only use it sporadically, keep it in the freezer. I rarely buy bread flour unless I’m on a bread-making kick, but if you make enough pizza or other breads, it can be worth it. (Note: You can also make yourown bread flour。) If you like to make pasta, you should buy细粗面粉。For specific cooking projects, I sometimes keep rye flour, barley flour, spelt, oat, almond meal, and/or gluten-free flour blends around, but I don’t consider them staples that must be replenished as soon as they’re depleted. //纽约德利黑麦面包,全麦苹果松饼
面食和面条：我把面食的混合形状周围，有的长，有的短再加上一些微小的，像orzo，ditalini和fregola /大麦粉。当我找到它，Setarois one of my favorite brands of dried pasta. I like to stock dried rice noodles and ramen-style noodles, too. //快速，基本炉灶的Mac和奶酪,Crispy Tofu Pad Thai
大米和谷物：我个人最喜欢的是一个很长粒白色和短粒糙米;这是一个有点乱。我还留着短粒白米像艾保利奥或烩饭和八宝饭carnaroli，加上小方便面和FARRO（或大麦，wheatbeeries，或freekeh）。我倾向于只买藜，小米，荞麦或在使用这些特定的食谱工作时。英国威廉希尔值得了解：熟谷物飞驰冻结未来的菜肴。//一潘Farro的西红柿,锅巴鸡蛋盖浇饭用姜，葱辣酱,艾保利奥米布丁
干豆类，扁豆和豌豆：I like to keep dried black, small red, and chickpeas around but would caution you not to buy much more than you think you’ll use, as they will ultimately get stale and there’s no crime in being a canned bean person. A few random favorites of mine: dried chana dal (also sold as split chickpeas or bengal grams) makes for the smoothest hummus, no peeling required. Lentils de puy are dark green and don’t fall apart in soups and salads. Yellow split peas make a fantastic everyday dal, and black lentils make a stunning special one. //Ethereally Smooth Hummus,A Really Great Pot of Chickpeas,Burrata扁豆和罗勒油醋汁,每天黄色达尔,旁遮普式的黑扁豆
糖：砂糖，生的或turbinado糖，浅棕色，深棕色，和糖粉始终围绕在我的厨房，但我，当然，烤颇有几分。我的意思是，我也有珍珠糖，但我仍然对我年前买的意志不通话，约 - 它，我们-袋。布朗糖应尽量保持密闭越好。这里没有变坏。//Unfussy Sugar Cookies
更多干货：Rolled oats and Irish oats, panko-style breadcrumbs, cornstarch and tapioca starch/flour (which is my favorite pie thickener these days), dried unsweetened coconut, cornmeal, nuts (we like whole and sliced almonds, peanuts, and I like walnuts; keep nuts in the freezer for longer storage as they will get rancid at room temperature) a mix of dried fruit, and always, non-negotiably, ground espresso for our Moka pot. (Lavazza Crema e Gusto是我们目前最喜欢的)。//Thick, Chewy Oatmeal Raisin Cookies,鸡米兰,更加完美苹果派,青豆杏仁香蒜,炉灶Americanos
Spices:我有一个架子把我的厨房我的香料侧。Listen, I can tell you to buy Aleppo flakes, allspice, anise, bay leaves, cayenne, and celery seed — and that’s just the first row — but it will make a lot more sense for you to buy spices as you long for them in your food. I firmly disagree with anyone who tells you spices that are 6 months or a year old have to go — trust your nose and your food. When it doesn’t smell like much anymore or you’re not finding flavor in the dishes that contain it, it’s time for a refresh.
听装
豆子：Black beans, kidney beans, small red beans, cannellini beans, small white beans, and chickpeas are my standards but you probably know that I really love beans. I often buy a canned black bean soup, pouring off some of the extra liquid at the top instead of mixing it in, for shortcut saucy black beans. For everyday beans, I mostly buy Goya. For special cooking, or simpler bean dishes that really glow up with better ingredients, I use兰乔戈多。//清脆的黑豆玉米饼,红芸豆咖喱,Cannellini Aglio e Olio,脆鹰嘴豆香草和大蒜酸奶
番茄：28-ounce cans (one whole and one crushed) prove the most versatile to me, as well as tomato paste (although I also like to keep a tube in the fridge for when I need less than a can). Should you only have tomato paste cans, you can freeze the extra paste in tablespoon-sized dollops for future recipes and be glad you did. //Quick Pasta and Chickpeas,Tomato Sauce with Onion and Butter
椰奶：I always regret it when I don’t have a can. In my unscientific studies, I’ve found Trader Joe’s coconut milk to be the richest/creamiest. //Braised Ginger Meatballs in Coconut Broth
Liquid
Vinegars:醋让千万年来,我们喜欢酸性的东西,年代o I keep many around, including plain white vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, sherry vinegar, rice vinegar, and black vinegar. Do you need all of these? Of course not. But I don’t think I could pick two desert island favorites. // Use in:最简单的冰箱泡菜迪尔,Pickled Vegetable Sandwich Slaw,Giardinera, and酸菜沙拉。
橄榄油：我想保持一个“好”的橄榄油左右（一些微妙的整理菜或沙拉酱）周围，日常一个（用于烧烤，炒菜，油炸，烘烤和）。跟着我说：没有理由炒高热量的鸡蛋在你的最好的橄榄油。加州橄榄牧场，使一个伟大的日常橄榄油;3升的罐，decanted根据需要，使价格降下来。如果没有，bottles都是大手笔。//酥迷迭香小面包干和Chocolate Olive Oil Cake
其他类：Toasted sesame, safflower/sunflower (my go-to vegetable oil for high-heat cooking and roasting, and cakes that need a neutral oil), coconut oil, and I don’t deep-fry often, but peanut oil is my favorite for when I do. Toasted sesame oil has the shortest shelf life; keep yours in the fridge if you use it infrequently. Do you love the taste of butter but dislike that it burns easily at high temperatures? I am the last person on earth to discover ghee — which is like clarified butter but tastes a bit toastier, due to the way it is made — I’ve been making up for lost time. Known better for its application to Indian cuisine, I also love it for frying eggs (evenThe Crispy Egg）和相当豪华烤土豆。它保持了很长的时间在室温下//黑胡椒豆腐和茄子,Double Chocolate Layer Cake,Easiest French Fries,生姜Fried Rice
Liquid sweeteners:我把糖蜜，蜂蜜，果葡糖浆（我更喜欢玉米糖浆风味）左右，主要用于烘烤。（我一直枫糖浆放在冰箱里。）//煎饼,荣威和湿蜂蜜蛋糕,胡桃派, andNutmeg Maple Cream Pie
香草精和香草豆瓣酱：I make my own vanilla extract. I recently picked up vanilla bean paste for a wedding cake project; I don’t use it as a replacement for vanilla extract (to me, they have different flavors) but in recipes where I’d otherwise add all or part of a vanilla bean.Heilala vanilla bean pasteis highly concentrated and wonderful. //Make Your Own Vanilla Extract,新古典婚礼蛋糕+如何
Etceteras
Everything else:Nutella; Triscuits; Ryvita or Wasa crisps; cheddar bunnies or rockets, sadly not自制;有时，麦片，巧克力和可可烘烤。我居然保持在我们的公寓的冷却器部分烘焙巧克力一盒，因为我们的厨房跑温暖，我不想融化，绽放它。我最喜欢的烘焙巧克力GUITTARD, but it’s not widely-enough available near me that I buy it exclusively. The pound-plus bars from Trader Joe’s are excellent for bittersweet baking. My favorite cocoa powder (Valrhona) is one of the most expensive and I can only encourage younot来试试吧，因为我发现它不可能用别人至今。如果你买的话，我强烈建议你买一个3kg package（in 3 1-kg bags) to bring the price down and split it with friends who like to bake.
事情我守在冰箱
牛油：如橄榄油，我把黄油围绕两个层次，一个是每天多和无盐烤，一般腌制各地的土司和其他装饰商店品牌或什么是销售，和票友或欧洲风格（高乳脂），其中所述的风味差更加明显。黄油完全变馊 - 和黄油转弯比咸奶油（盐是一种防腐剂）快 - 所以，如果你不打算要3至4周之内使用它，我肯定会保持它在冰箱里。
Dairy:Milk, cream, half-and-half, sour cream, yogurt, buttermilk. Yes, we keep an unusual amount of dairy around. I don’t believe in buttermilk expiration dates. There, I said it. //Buttermilk Roast Chicken,梦幻奶油烤饼
Dijon and spicy mustards:I’m not going to tell you how many types of mustard we have in the fridge because you’ll unfollow me forever. But if I had to only choose one, it would be a smooth Dijon — this is a greateveryday Dijon mustard.This is一个令人愉快的脆脆的全谷物第戎, and this our currentfavorite spicy mustard, //芥末，烤土豆,第戎和干邑炖牛肉
Bouillon:我是一个很大的风扇优于肉汤浓缩液，它比大多数盒装股票好得多的味道，保持了好半天，并且是极其节省空间的。其实，我保留每个（牛肉，鸡肉，蔬菜，蘑菇，火鸡）中的一个，但如果你只是选择之一，不睡上威廉希尔网上娱乐无鸡基地之一，因为它有一个舒适的汤的味道，但也是素食主义者。当你需要额外的股票感恩节烹饪火鸡是巨大的。
起司：We also love cheese and keep sharp white cheddar, aged parmesan and pecorino, halloumi, cotija, cream cheese, and sometimes feta around. Halloumi and cotija keep a very long time. Always save your parmesan rinds for flavoring soups. Nobody asked, but这个是我最喜欢的杂货店切达和我最喜欢的羊是保加利亚。//巴马高汤芥兰和白豆,万全Cacioê佩佩
Eggs:Most baking recipes call for large eggs. //44蛋为中心的食谱英国威廉希尔
酵母：我一直都主动干，即食酵母粉身边，但我大多使用后者的这些天，你也可以。（这里的an excellent primeron why.) Instant yeast keeps longer than active dry, but both keep longer in the fridge, and longest in the freezer.SAF即食酵母粉is considered one of the best //无揉面包
Miso:这也使为年龄在冰箱里，并增加了一个明白的boost to food. //味噌甘薯和西兰花碗,Avocado Salad with Carrot-Ginger Dressing
果酱：我们去-TOS是树莓和杏，但我们也有无花果，樱桃等。我们使用了大量拥堵，因为我的孩子（咳嗽“孩子”），如花生酱和果冻一大堆，因为我觉得有咸奶油和杏酱新鲜出炉的饼干是非常精细的东西。//Austrian Raspberry Shortbread,易果酱馅饼,我最喜欢的酸奶饼干
坚果和种子黄油：花生酱，芝麻酱，杏仁或葵花子油。葵花籽是我最喜欢的免费坚果，花生酱交换。//盐渍花生酱饼干
附加功能，使我们快乐： 鱼露 （Megachef和Red Boatare my go-tos), mayo,preserved lemon paste, (a great alternative to chopping all or part of a preserved lemon for recipes),喜爱哈里萨辣酱（或者自制一个），酸豆，橄榄，我得到这些凤尾鱼当我可以，香肠，辣椒，蒜酱，这个hot fudge sauce, maple syrup, and we always have这种辣椒脆。
事情我守在冰柜
面包：我们不通过的面包足够快，以保持它在室温下，但冷藏室保持它完美。
Fruit:芒果，草莓，草莓，有时旧香蕉和其他水果，我们可能使用，使冰沙。冷冻新鲜菠萝和/或西瓜块使一些精美的鸡尾酒。//冰冻西瓜Mojitos,Piña Colada
蔬菜：我喜欢保持周围毛豆，豌豆，玉米和朝鲜蓟心。
Pasta and dumplings:锅贴，馄饨，俄国饺子和vareniki（我们有一吨的这些，因为现在我的MIL让我们俄罗斯杂货的最后一个周末），和饺子有很大帮助保持周围的孩子们的午餐和晚餐方便。//Spring Vegetable Potstickers,鸡肉抄手,马铃薯Vareniki
Burritos, Tarts, and Casserole-ish things:I don’t plan well enough ahead to do this often, but when I do, I’m thrilled to have burritos, galettes or quiches, an extra lasagna, ziti, or pizza beans in the freezer for future meals. //早餐卷饼,完善蔬菜烤宽面条,My Old-School Ziti,比萨豆类
肉：Bacon, sometimes pancetta, sausage, and recently I’ve been buying some vacuum-sealed steaks and pork chops, although I’ve yet to get in the habit of remembering that they’re there and need to be defrosted at least half day before we want them. //培根玉米哈希,Steak Sandwiches
股票：I love to make extra chicken stock and freeze it in quart bags. I don’t think every soup needs homemade stock, but for simpler ones, the extra depth of real bone broth makes a difference. If I don’t have time to make stock, I keep a “stock bag” in the freezer with the backs, wings, and/or other unused parts of chicken plus any onions, carrots, or celery that I don’t think I’ll get to. //完美的，整洁的鸡汤
冰淇淋和冰糕：我结婚的人谁（可以理解），需要的哈根达斯巧克力每天晚上一碗，所以这是一个给定的，但我也必须承认，我花了很多钱买一个no-bowl-to-chill ice cream maker去年夏天和它肯定导致像柠檬冰糕，冰糕西番莲，和真正的薄荷冰淇淋自制美食的持续供应;我让我的冰淇淋配方的95％来自戴维·莱博维茨的英国威廉希尔完美炒到。
生产
Fruit:柠檬和酸橙保持和两个我最喜欢的成分;别小看在制作简单食材的味道神奇酸度的重要性。直到更好当地的水果是可用的，我们看出来像样的苹果，橙子，芒果（我们全家的最爱），哈密瓜，菠萝保持周围，因为他们有一个较长的保质期比覆盆子（我们也买了，但很快就少吃或后悔没有这样做）。//Whole Lemon Tart,更加完美苹果派
冰箱的蔬菜：胡萝卜，芹菜，卷心菜（绿色，红色，和开胃菜），菜花，西兰花，韭菜，大葱，和绿色（羽衣甘蓝，西兰花拉贝，菠菜），是我去-TOS。If you’re buying greens to cook, try to wilt them down when you get home from the store, as they’ll keep better in softened bundles (and can be frozen) than they will in boxes and bags, and take up less space too. I find that leafy herbs like mint, cilantro, and parsley keep 1 to 2 weeks longer if I first wrap them in a barely damp paper towel and put them in a zip-lock bag. //Roasted Cabbage with Walnuts and Parmesan,Carrot Salad with Tahini and Crisped Chickpeas,Broccoli Slaw
Room temperature vegetables:Shallots, onion (red, yellow, white), garlic, ginger, potatoes, and winter squash keep and keep //Caramelized Shallots,Slow-Roasted Sweet Potatoes,44丁香大蒜汤
Notes
- 我倚品牌 - 矛盾。当然，我喜欢戈雅豆类和优于Boullon但我尽量不要太憋屈的一个品牌面粉（我用的亚瑟王或金牌也Heckers有时），因为我觉得它确实SK读者帮倒忙，如果我的食谱效果最好英国威廉希尔with xyz brand that maybe isn’t easy to get. Before you buy any fancy brand of olive oil, why not taste the reasonably priced ones and see if you like it? Are you sure you can’t make great cookies with 365 brand butter? (Spoiler: You can.) Where I’ve linked to product here, however, I really just buy that one specific brand so it’s worth noting.
- 大部分干货，你希望保持一段较长时间或不通过快速地被储存在冰箱中，从酵母到全麦面粉坚果与籽类和咖啡受益。一切我只是在这里列出不需要进行任何解冻;你可以用它们很冷漠，你会在室温下。
- 我把所有干货 - 一切 - 在罐子。老实说，我认为还有谁不保持对事物的密闭容器中，并有谁曾...痒痒东西的人的人。我4楼年前的厨房让他们有一次，我不会让这样的事情再发生。当一切都自成体系，即使你把家里的东西破坏，它会不断给自己。我有来自全国各地的罐子（WECK，乐芭菲，Bormioli罗科），但是当我需要更多的，平时买6-或球偏出口瓶的12包16盎司和24盎司因为（好评手），他们堆！我有各种尺寸these small clamp-top jars为方便前往盐，发酵粉和小苏打我买的数量较多。我把我的面粉和糖Borgonovo 145盎司的罐子我永远无法找到了，但我工作的一个新的解决方案 - 为你和我。
- As always on Smitten Kitchen, nothing here is sponsored. I do all my own shopping and most of the schlepping.
饲料ing others
Finally, it’s always a little incongruous to write about shopping and cooking in a casual way (“Ugh, my quinoa went rancid again!” — me, too often, not proud of this) at a time when so many people are don’t have enough to eat. If you’re looking for a place or places to help, I can tell you what I do: I have automatic monthly donations (my favorite no-planning-required way to support what I feel strongly about) set up for没有孩子饿（侧重于消除儿童饥饿）和供养美国（超过200家食物银行组成的全国性网络）。
好极了！我不希望看到人们的茶水间一个奇怪的亲和力。我只是组织了我调料用相同的罐子和它高兴我没有尽头。我也爱你有一个正常大小的冰箱 - 我们有相同的尺寸，这在郊区是异常的，但它让我们诚实 - 我们看到的一切和我们使用的一切。
谢谢你，谢谢你，谢谢你。I so appreciate the clear writing, honest comments, and considered recommendations. I won’t follow all of these recommendations, and that’s ok – my pantry will never be that well-organized either – also ok!
藜去腐臭？你怎么知道？
我不是故意要发布藜问题，这个线程，我似乎无法删除。我很抱歉！
Hey Lynn,
I deal with rancid stuff all the time here in my hot Florida kitchen. I was so happy Deb provided the heads-up on all that goes rancid! You can tell with quinoa because it smells much stronger, more metallic to me. Same smell that old olive oil gets. Coconut products all go rancid easily, too, but they smell and taste like dish soap.
希望这可以帮助！
It’s like looking at other people’s cart in grocery store.
Love this. I too have struggled with what to recommend on a pantry. So much of it is on tastes and frankly what random concoctions that are unique to our household. I have many of the same staples plus some cans of tuna required by my husband. I also keep spices much much longer than ‘recommended’ and freeze everything possible. Thanks for always having a fun way to articulate all things kitchen!
谢谢!一个有趣的阅读！您最喜爱的杂货店切达链接缺少我。我很好奇！
我也是！挂在我的座位边......我爱一个很好的杂货店切达。
哎呀 - 这是这个东东你可以看到它偷看在冰箱里的“奶酪”抽屉了。
我们确实在佛蒙特卡博特工厂参观几年前，当我们起来的方式。这是迄今为止我们曾经采取的最有趣和美味的工厂参观。（Our other favorites include the Jelly Belly factory in California, Ben and Jerry’s, also in Vermont, Ghirardelli in San Francisco and Mardi Gras World in New Orleans, where they make all the parade floats, and weirdly, the Chick Fil A cows for the billboards.)
我和姐姐也做了卡博特之旅，以及本杰里和尚普兰湖巧克力当我们在佛蒙特州！
矿去亚马逊它说，这是当前不可用，这是卡博特白干酪！
我想我单枪匹马保持卡博特乳品公司在经营这个大流行期间。我一直在安慰，购买他们的奶酪，而最近我加入他们的奶酪，黄油和酸奶到我的清单。
Wait, I just realized I’ve “switched” or the packaging has — I now get这个定期过，我不知道我有没有注意到的差异。
曾经有四个品种的卡博特传统收藏切达干酪的 - 我相信他们是高山，农家储备，纽约州，和白橡木？我曾经得到一些各的，当他们开始销售。我通常只看到两个现在 - 现在我有高山和农家储备。我不知道这是否只是我住的地方或者是品种分别为实验和/或他们淘汰一些列。这可能是因为您切换甚至不知道它，由于可用性和包装的相似性。
呜，我爱这四个Cabots！很少可以在这里找到，所以我要邮购绝对上瘾高山切达！我喜欢奥恩草甸太了不起了。年前去的卡博特之旅。认为他们有帕玛森，干酪当时还真不错。因为还没有看到它。
Beth, do you still see all four varieties, in the store or online?
我只发现他们在网上，很遗憾。传统收藏有白橡木，NY复古，农舍和高山。创始人收藏有奥恩草甸，兰伯顿，阿迪朗达克，及私人股票。
大到支持卡博特！他们是在新英格兰和纽约州奶牛场的合作社。https://www.cabotcheese.coop/our-farm-families
这是一个非常值得一读!我做一些类似的事情herbs too! I found washing and letting them air dry, then wrapping them in a tea towel (which i keep a little moist) keeps them looking ‘just picked’ for weeks. Also I’m a bit enviro-obsessed and recently switched to a bunch of different things to reduce my plastic consumption, like beeswax wrap, silicone bags and stretchable silicone plate covers which I can’t recommend highly enough for keeping food fresh longer. Anyway, thanks for sharing!
嗨德布！
Long time reader, first (okay, THIRD) time commenter :)
my #1 recommendation to you is to pop over to your local hardware store, or wherever plexiglass is sold, and get 2 sheets of acrylic to place over your wire shelves in your fridge! It was a game changer for my mother in law – EASY to clean, keeps smaller containers level and gives you more flexibility in stacking space. You can get them custom cut to your exact shelf space.
I read that as ‘wine’ shelves and immediately tried to consider a way to bulk order from Kermit Lynch.
优秀的后 - 有帮助！爱你的食谱和Inst英国威廉希尔agram现场烹饪段！谢谢：）
Totally agree with covering wire fridge shelves. I use the Elfa shelf covers from the container store. They are flexible, easy to wash in sink and can be cut with a standard scissors.
What a fun way to share your “pantry”/kitchen contents. It look like quite a lot of work to organize for a blog post, with all the links to items and recipes. Just wondering about tomatoes in the fridge, the last place I’d put mine?
你在一个可下载的电子表格HABE呢？
哇！这是大约冷藏西红柿的利弊一个惊人的文章，所有的数据。我不会评判任何人谁把西红柿放在冰箱里！谢谢！
幸运的是，我们的爱情慢烤番茄，这就是这么多我们的最终我们发现，葡萄番茄的风味改善，因为他们慢慢dessicate和皱纹成为我们的柜台。同时，任何番茄，我们切片但一些遗留自动结束冷藏。
鳄梨、其他r hand go straight into my fridge once they become edible after some counter-time and last there for a couple weeks, a great tip I’ve shared with my married kids
我最近发现，成熟，随时可以吃鳄梨快乐地生活在台电冰箱和延长其寿命！
我注意到，太！
In depth on storing tomatoes in the fridge.
https://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html
我喜欢跳舞山羊豆，我摩卡壶非常流畅，并且不烧焦完成谢谢你的分享！
Wow, this was great, super informative; thanks for sharing and linking. Obviously we all adapt to our own personal preferences, but interesting to hear how you organize/think.
多么真棒汇编。超级满足我们yentas谁喜欢看别人怎么做的事情。这就像幕布后面偷看，哈哈。我从字面上在你的冰箱的图片大声笑了起来。这可能是我的，下到品牌芥末，奶酪，一半一半等，特别是随机展开的红色卷心菜漂浮在那里。
嘿!怎么样士力架花生酱杯？小米？哼！
Our current “junk” roster isthese cookieson the counter,these准备在冰箱烘烤，和can of these wonderful things。此外，还有自制的百香果冰糕和自制巧克力冰淇淋在冰箱里。
这是一个令人愉快的阅读，谢谢分享！
我喜欢看到你的厨房！茶水间，正如你指出，像指纹;完全独特的各家各户。
我喜极而泣时，一辈子极小的厨房，有可能1个或2橱柜指定的“储藏室”，在50岁以后，我得到了一个厨房，步入式厨房。这是我快乐的地方，这里的一切生活情况适当罐子，抽屉或篮子。
Including the multiple mustards and Chile sauces that my husband keeps buying. I’m curious when I see other people keep mustard refrigerated. Do they know something I don’t? Or is it a convenient place for most people. I have too much time to think about trivia atm! Cheers from lockdown in NZ, Karen
According to这个，不需要芥末冷藏，但它也表示，它就会只有两月的保质期，这简直是疯了我。（由于是番茄酱一个的保质期。）我怀疑他们会被罚款更长的时间，但我想，让他们基本上无限期如果我能。
As someone who carefully reserves suitcase space for bottles of Amora and their dijonnaise when visiting family in France (and also has a mother-in-law who graciously does the same when she visits!), I cannot tell you how happy this makes me. I keep open mustard in the fridge until it’s gone — up to eight months past the expiration date but not longer only because we eat it too fast. The vinegar and salt keeps things well-preserved and we’ve suffered no ill-effects. May I also humbly suggest adding a little Amora to your next batch of tuna salad, or making a super-simple salad dressing with it (referred to as The Dressing in our house).
这并不是说老榨菜将有不良影响，那就是它坐的时间越长，越有力它。如果你曾经做出从地面的种子，甚至芥末粉鲜榨菜，你可以告诉一个很大的区别，从震动。
我同意你关于牛奶。但是，我其实有牛奶的罐子永恒。我把它在一个玻璃瓶，当它几乎是空（左底部可能是一英寸），我用牛奶，摇填补它，离开它过夜。在早上，我再次有牛奶的罐子满。
YOU JUST BLEW MY MIND. Wait, duh me, isn’t this also the same “seeding” method as for yogurt and creme fraiche??
等待什么呢？！？！？！有人请解释牛奶的魔术给我。我有一个罐从大约一个月前，我假设我应该扔掉。难道我不用？！？！我怎么知道什么时候它实际上是坏？
I am very excited to learn more about buttermilk!
我也是在“等待 - 什么？”阵营对这个问题的牛奶。你是什么意思“它从来不用坏”和“永久罐子？”请详细说明！
凯西d和Michellel - 它的神奇！这里有延续酪乳，酸奶等的详细信息：https://brodandtaylor.com/how-to-maintain-a-yogurt-culture/
Absolutely thrilled to report this works like a charm, I have been using the recipe Deb linked in the next newsletter and have had 2 refills now. Wonderful since my local grocery doesn’t carry buttermilk reliably!
感谢您的厨房之旅 - 很有趣！我有许多相同的执着的，即使我有四个大孩子，住在特区郊外，我的厨房看起来非常相似！
A question about the vanilla bean paste. How much of it do you use when a recipe calls for a whole vanilla bean? 1/2 tsp? Where you do buy the paste? I’ve not seen it in stores.
ps THanks for continuing to update this blog. I’m not on INstagram or FB so I only get my Smitten Fixes here!
大多数人会认为你需要多少的罐子，我觉得这个人是1/2或每豆1茶匙。
谢谢!
Near me, Williams-Sonoma always has it, but I have a small bottle from Trader Joe’s in my pantry at the moment. I bought it right before Christmas, though, and haven’t looked for it there since, so not sure if it’s one of their seasonal products or not. Worth a look, though, as it was significantly cheaper than other places I’ve seen it.
比布永是最好的！认识到你是”品牌模棱两可”，但它仍然值得一提的到谁可能有钠关注，有机，低钠盐优于肉汤仅可在Costco的读者。该品种具有显著钠少于BTB中标记为低钠在杂货店，包括整体食物。如果它比其他Costco公司可在任何地方，让我知道。毫不奇怪，牛肉和鸡肉被抢购一空，当我一前两天去了Costco的。
I just bought it on Amazon. Organic low-sodium beef, mushroom, & roasted chicken. But in 8 & 16 oz jars only. The 4oz were sold out.
I’m going to piggyback here: I love BTB as well, but at the start of the stay-at-home orders, I thought to stock up on a few things at a restaurant supply store – and ran into large containers of the same type of broth concentrate. Given the price difference, I’m not sure I need to return to BTB.
I love Better Than Bouillon! I also buy the big jar of low sodium at Costco. Cook’s Illustrated did a taste test of broths a few years back and revealed that most liquified broths you can buy at the grocery are just reconcentrated bouillon so really you’re paying more for water. That and cans/paks take up more space and don’t last as long! I believe Btb also won the taste test. I haven’t gone back since. Happily.
谢谢你的窥视到你的厨房！我剪掉了五谷杂粮营养成分和烹饪的指令，并把它们在罐子与干粒/绿豆/米/不管！也帮助时，我也懒得贴在罐子的标签。:)
丽兹，我做到这一点，它已经在方便的情况下我购买散装谷物未配备了烹饪/测量图。我经常剪标签，把包和使用明确的包装带标记的罐子。我也用窄遮蔽胶带贴标签的容器与内容和日期FRIG ......两个人太多剩饭跟上，这有助于我的丈夫找东西再热的晚上，我加班（预检疫）。
喜欢这个岗位这么多！食谱的联系也因此appre英国威廉希尔ciated-它让我想起了很多SK食谱，我要打！现在，我有四个选项卡中打开，使他们！
This was so interesting to me. However, I feel there should be no shame in how many types of mustard may be in your fridge….I’m currently counting 6 in mine.
这很棒！德布，你能告诉我们你真好用于所有食品储藏室的东西罐子的什么？在照片的密封盖子的人？
I have clamp jars from all over (Weck, Le Parfait, Bormioli Rocco, Borgonovo, Anchor Hocking) and I don’t buy them as much anymore but when I do, I think the Le Parfait are a great quality but these squared off ones (小,中, andbigger）真正适合更多好听的我的内阁。更多的时候，我买6或球12包广口瓶在16盎司和24盎司因为他们堆栈。我有各种尺寸these small clamp-top jars为方便前往盐，发酵粉和小苏打我买的数量较多。我把我的面粉和糖Borgonovo 145盎司的罐子我永远无法找到了，但我工作的一个新的解决方案 - 为你和我。
我用1加仑（即测量似乎......怪异）锚霍金罐子面粉/糖。他们有一个螺旋盖保持5磅完美！
yes! Please do share if you find proper air tight glass flour canisters with a functional mouth like the ones you have. I have been searching for almost two full years.
凉。感谢您的参观。我印象深刻的是你找到适合你的空间已经得到了一切。我把更多的垃圾食品比你（大孩子，不小，和品客薯片是我的百忧解）和米面，而不是品种的大包小包的，但我的储藏室泄漏到厨房工作区所有的时间。我也不能为我的生活弄清楚如何存放香料。I keep a 2×1’-ish space for them in a bookcase in the kitchen, the net result of which is, even though I FIFO and put most-used stuff back in front, the stuff I want (chives) is always 4 ranks behind the stuff I use twice a year (celery seed.)
这里有一个很老的帖子我的调料架。该TL; DR是我these jars我让他们上这些竖管。我仍然喜欢jar(他们或e so cute!) but would probably buy jars like这个今天，他们把价格降下来。我没有看到他们一样东西在小批量10年前。
德布, that post is around the time when I started reading your blog(obsessively) even though I didn’t know the first thing about cooking! Those jars were one of our first purchases as newly weds and I still have them 10 years later :)
@Deb - 因为你已经是16个24盎司球梅森罐子的粉丝，认为他们的4个8盎司罐香料。他们还堆和冻结。该4盎司尺寸增加你ramekin库存，并愉快的在冰箱积攒小甜点......
我用这个空间的栈的事情，我痴迷：https://www.target.com/p/youcopia-spicestack-adjustable-spice-organizer-white/-/A-78916206?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9051931＆ds_rl = 1246978＆ds_rl = 1247068＆ds_rl = 1248099＆GCLID = CjwKCAjw1v_0BRAkEiwALFkj5osvjyYrX29TO7yi2rqVhRRV-yDcu9zkPlpEzZUnWRPtDjJFYXLpHBoCU9MQAvD_BwE＆GCLSRC = aw.ds。我主要是买Penzey的调料，小瓶子，所以我可以堆叠2元插槽，但我很少有这样的不适合它的香料。没有迷路，我按字母顺序组织它，所以一切很容易找到。它非常适合在我的柜子。
I keep my silverware in jars and use my silverware drawer for spices. I buy the small jars from Penzey’s and write the names on top with paint marker so I can see everything when I open the drawer. It works really well!
哦，这真是太有趣了！我爱厨房之旅，看到不同的人是如何做的。谢谢你，谢谢你，谢谢你。
哦 - 忘了我有一个问题：你能详细的某个时候你的方法与制作自己的香草提取物？我试图约2年，并可能永远不会得到它足够强大，我喜欢。我把花豆糖制作香草糖，他们一定是太潮湿又因为现在我有一个香草的岩石。哼。不扔食物远离这些日子。。。我只是小打小闹的一些断昨天让我儿子的生日香蕉太妃派。
你看到吗the post？还是因为它只是不适合你的工作？
你可以把你的岩石在一个罐子无盖或纸袋在烤箱时，烤箱正在冷却。几分钟，当烤箱约140F / 60C和你的摇滚圈成糖一次。
Could you please include the link to your favorite grocery store cheddar? Thanks so much for sharing this!
HAHAHAHA！我现在很乐得大笑。以为我会检查，看看有什么新的，而在这里工作onmy午休。你能猜到我吃？你猜到了！！！！Triscuits !!!!
这是一个有趣的阅读！我很欣赏你的“品牌矛盾”，并经常引用您的烹饪理念，以朋友的烹饪恐惧症。我已经买自有品牌的面粉多年（从任何商店是最接近的地方我住的，所以即使是不一致的），和烤面包，糕点，cookies-任何我想要的。我得到这么用谁坚持认为，除非你使用一个品牌，许多人买不起你的食谱会出问题的人感到沮丧。
另外，我看了一个相当令人不安的事实（并怀疑这是真的）：许多人（？大多数）晶粒将不可避免地有一些象鼻虫或螨虫的幼虫在其中，无论怎样的卫生处理。（这是粗粮，尤其如此。）这就解释了密闭容器面粉怎么甚至可以与虫害结束。但是，将其存储在一个密封的容器会杀死任何幼虫之前冻结您的24小时以上的面粉。（我通常会忘记它的存在，让它在至少数天）。自从我开始这样做，我停止了与我的面粉漏洞的任何问题，尽管生活中的错误，普遍的热带国家。严重，但有所帮助。
我永远无法明白，我怎么会得到在密封的容器中的面粉和象鼻虫记得我SIL这个珍闻年前分享关于冻干粉24小时，因为还没有问题。发现自己烘烤更多结果，Deb的蓝莓松饼标准旋转！
//www.noviox.com/2010/08/perfect-blueberry-muffins/
we do very similar here. lots of mustards, everything goes in a jar because it keeps better that way (although our jars are mostly re-used mason jars and leftovers from purchased goods), freezer full of dumplings (thank you h-mart!). we have more room in our fridge than our pantry (not saying much – also an east village dweller) so end up keeping tons of things in there that we’d otherwise keep out (soy sauce, ketchup, even extra oil so it doesn’t go rancid in our extremely overheated apartment). if you’re willing to buy a crate of artichokes to fill your fridge and keep your giant boxes of pantry staples in a box in your living room during this crazy time, (like we are doing), baldor is offering home delivery in the nyc area!
祝福你张贴这个！
我的成年生活中，厨房是早餐，一些午餐的事情......生病时...... .done .soups。
哈哈哈。让我每天卸载的洗碗机。烹饪是真实的现在。从来没有吃过这么多，因为跟我的父母家里吃饭。
非常感谢这一点。
花园＆要嘛，XOT
What a great post! I love the idea of decanting everything into jars, but 1) I’m lazy and short on free time right now and 2) I always feel guiltier throwing away the plastic packaging without even the dubious justification of using it to store the food on my shelf. Silly, right? And 3) I seem to buy different things every week and would end up with so many odds and ends. But after seeing your post and hearing your brilliant idea about wide-mouth mason jars, I may have to take another look.
I also use mason jars for dry goods storage. The thing I like best about them (besides all being the same size!) is how easy they are to toss in the dishwasher and relabel when I want to fill them with something else
This is me as well, and I love knowing how much of whatever item is left. Its also really easy to decant between different sizes as you use things up (move from quart to pint jars and then have a free quart!). We started into it because of mice, and now everything we own is in them! We also bought funky lids on amazon and now use them as drinking vessels (lids with straws, lids for hot liquids, etc.) when they’re not full. Our one hand’s down life saver is a canning funnel which fits perfectly regardless the size of the mouth or the size of the item going in (including giant beans needed for pizza beans). Should cost like $4, we would replace endlessly but they last forever!
不能同意，爱我的罐头漏斗！制作自制调料，酱汁和存储罐石匠剩菜没有滴落边时，当用它所有的时间。这么简单的东西让我很开心
嗨黛比，
I notice that there are not canned/tinned fish mentioned. Do you/your family not eat them? Do you have any thoughts about tuna, sardines, etc? I did see the anchovies in the fridge…yum! Thanks for the post, I really enjoyed reading it.
我丈夫买金枪鱼，我忘了，但不是一致。他说他喜欢“海，纯白色的鸡，在水中”，然后他说：“等等，你订购了吗？不这样做，我们有八个罐“。
My husband and I discovered the most amazing tuna ever this past year! It is “Wild Planet Sustainability Pole & Line Caught Albacore Wild Tuna”. We find it at Costco, but I have seen it elsewhere.
Agree on that brand, it’s pretty good. I have recently started buying the cans packed in olive oil though; I found that I liked the extra ‘moisture’ they preserve. The fish isn’t as dry when you drain the oil as when you drain the water. I used to never dream of buying tuna in oil, but have come around to the deliciousness of it!
I too, have way too many varieties of mustard. But this probably just means it’s time to make pretzels! This was a pretty good list, thanks for sharing!
一个四口之家，你有一个非常小的冰箱。
Probably due less to the size of the family and more to the size of the fridge. A lot of us are in the same boat.
和she lives in New York. The size of her kitchen is mentioned extensively throughout the blog. I’m amazed how much she gets done. It’s inspiring!
I’m trying out powdered coconut milk in place of the canned and carton ones. So far, I’m a fan. The taste is more along the lines of the canned kind. Plus, it has a longer shelf life and I can rehydrate however much I need.
我要建议粉状椰奶以及！它似乎永远保持，占用比易拉罐更小的空间，并且可以在很小或很大量，而无需将存放不用的部分进行。
其中一个我最兴奋，我离开纽约的时候的事情是一个前瞻性间歇蒸煮和冷冻能力（经过多年的交流与多个室友冰箱/冰柜）。对于任何试图想通过储藏室/冰柜组织，我不能推荐球可溶解标签enough-他们洗马上！所以比普通罐头的标签，是一个痛苦的删除，并没有有猜测在冰箱的剩菜神秘的内容要好得多。
我想推荐画家的磁带。可在缤纷的色彩，它甚至经过多年的正对罐子剥离马上。
相同！我已经开始拥抱遮蔽胶带+记号笔标记生活，我有时间，现在真正看看我在做饭和存储/我如何保存这些东西。
I’ve been a reader long enough to guess that you put a lot of – so very much – preparation into this post. It feels thorough and vulnerable and insightful, so thank you. I do have a question: do you find value in inventory-ing your stock, and if so, where do you keep that list? I’d also add a tip on sugars: it’s fun to make one’s own by tossing granulated white sugar and some molasses (look up Deb’s post on DIY BS for ratios if needed) into a stand mixer on low and letting it go for a few minutes. For this reason, I don’t buy BS; I do always have molasses and sugar. Hell, when a recipe also calls for BS, I usually just measure the sugar scant-ly and add a bloop of molasses. One more thing: the place of masking tape and fine-tip markers in a kitchen cannot be overstated.
我喜欢这个提示，谢谢！
我也组队DYI红糖，它让我在Costco买的有机糖10磅包，让我自己红糖，存放在广口玻璃瓶。它保持柔软，我能够始终保持它的手。
德布,
这让我很高兴！为什么？因为你的冰箱被卡住像我一样大小/风格和补习班因素。
你重新创业！我饿了......总是在FB粉丝！共享者那里！#besafe丈夫在那里聚会...... #stayhome感谢提示，我不知道这些......咄的！<3
我感觉特别情绪，但今天你的冰箱内部的图片让我流下喜悦的泪水。这是充分而不宝石或远程Instagram的准备举办。这是一个真正的厨师的冰箱。葡萄酒，丘比蛋黄酱，宽松产生的垃圾箱，这么多芥末，这一切让我高兴。
谢谢你的帖子，我不知道我需要！
This list made me feel pretty good about my pantry stock – in that we have some similar attitudes about what and how long to keep things. My husband is forever looking at expiration dates on stuff I have on hand and making me feel guilty. Pshaw.
I keep my flours and sugars in jars I get from The Container Store – Bermioli Rocco Fido. The largest (135 oz, I think) just fits a 5lb bag of flour. (I hope this doesn’t violate your no plugging rule)
我很高兴我不仅是谁拥有我所说的“天天黄油”和花哨的黄油（通常是欧洲或培养）为自己的。我的合伙人认为我疯了，但它非常有意义给我！
Thank you so much for this list! Looks like at least 5 mustard in the fridge now :-)
I have a question regarding salt. How do you determine which one to use? Is sea salt more a finishing salt? Kosher seems less salty than table salt but I am always concerned I am using the wrong one when cooking.
Not Deb but weighing in in case it’s helpful. 95% of recipes are cooked/created with diamond kosher salt which is the salt that is least salty be volume. I stock that in my kitchen and use it exclusively when cooking, can always add more salt to something but it’s hard and tedious to save an over salted dish, which is what used to happen often when I used different (“saltier”) salt.
Finally I keep Maldon salt for finishing, it’s beautiful in taste and texture. Their smoked version is very good too!
谢谢SRR636，这确实帮助！
Where do you buy diamond kosher if you’re hoping to avoid amazon? I haven’t been able to find it anywhere
Penzeys always has Diamond.
I have 7 varieties of mustard in the fridge and refuse to use buttermilk until the expiration date has passed, so I’m thrilled to have the validation.
问题在你的冰箱的东西：
I don’t keep peanut or nut butters in the fridge (but I do tahini). Do I need to? Ditto for fish sauce.
你真的是一个喜悦！我喜欢看到窥探到你有定期煮什么。而这最后一段是如此之大！
我还没有得到周围玻璃罐中，供一切，但我们曾经在我们的红香料爬虫（这是一个事！），而现在智利片，辣椒，辣椒粉和辣椒总是只有保存在冰箱里。
Mustards I currently have: yellow, whole grain, dijon, whole grain dijon, honey mustard, spicy honey mustard, cream style mustard, bourbon molasses, craft beer mustard, blue cheese mustard, pub style. I don’t think you can have too much mustard.
Thank you for the buttermilk comment. When I got married my husband tried to throw away two-week old buttermilk several times. He no longer makes that mistake, but he looks doubting every time I pull it out of the fridge. By the way, I have found that if you refill the bottle with whole milk, shake and leave in a warm (75-85ish) place for 24-48 hours, you will get a lovely buttermilk that’s way thicker than any store version. My mother has been using the same bottle/starter for several years now!
If you buy pasteurized buttermilk, you cannot re-culture it.
I agree with you on buttermilk. It doesn’t go bad!! Also, I keep all my flours in the freezer because I don’t bake as much as I’d like. Growing up we always kept the flour in the vegetable drawer in the fridge, so all of us kids did it when we were adults. We didn’t find out until my grandpa’s funeral that mom did it because they lived in Samoa when she was young and that was the only way to keep the weevils from hatching. Gives me the jibblies just thinking about it.
This was really helpful. Thank you.
For storing herbs, Serious Eats has a great breakdown –https://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html
他们建议对香菜的另一种方法，这一直是我工作的伟大！
Thank you for all the time and effort to put this together! Definitely in market for flour and sugar canisters with wide enough mouth, flat top for stacking and space saving, and glass (not plastic). Would love to see if you come across anything you recommend.
这是美妙的，你要做到这一点，德博拉！最近，我试图做同样的事情，没有意见，并花了很长的时间。由于我的免疫受损，我不能这样做杂货店购物，现在，它已经成为我的丈夫一个苦差事，而我也很高兴（大部分）对我来说。它确实有助于比较我的名单和你的，看看有什么我失踪，并提供照片来帮助我的丈夫。感谢这么多的舒适性和伟大的食谱，你在这充满挑战的时代带来。英国威廉希尔
Speaking of David Lebovitz and ice cream… you should absolutely definitely without delay make his salted butter caramel ice cream. It’s on his blog, not in the book. I made it at the weekend and keep having to make excuses to get something from the freezer so I can sneak bits of it.
与您分享这个综合慷慨是一个真正的礼物。谢谢。希望你们都停留安全和稳健。爱从西海岸！从这里首发命中，得到-奉承西雅图，我可以告诉你，会得到更好的。挂在那里，谢谢你的一切。
OMG you finally did it! The pantry blog. Deb, I’m a restaurateur, caterer and event planner (22 years) Based in LIC and Brooklyn and have also thought of writing a blog post for my clients about how to stock a pantry (or NYC tiny kitchen). Your advice is stellar and coincides with my own. Once thing missing: hot sauces. To go Louisiana or Korean or hey, why not both? I love your cookbook and tell everyone who cares even one iota about cooking, to follow you and your blog. Stay safe and sane. I’d love to meet you sometime and collaborate on a project. Leslie Nilsson, Bartleby and Sage
谢谢。I don’t think I could list all of our hot sauces but here’s a few: Franks Red Hot (I buy it for wings but then my husband just puts it on everything), Valentina (family favorite),轻度酱适合燥热人士（因为永远不会有一个更好的名字），智美（我们首先它在墨西哥城和现在它显然三种颜色），塔巴斯科绿色（我更喜欢红色），拉差Gojuchang ...
我总是在冰箱自制的鸡汤，我让所有的汤从头开始（WAYYY过多的钠在任何罐装或商店购买的汤）。我用夸脱大小ziplocks冻结了，但现在我冻结冰块托盘弹出冻结时，然后粘在ziplocks袋冰块。这样一来，我可以用一个立方体（约一汤匙）的配方，几个立方体的杯子，或更多的一碗汤（S）。我一个人住，所以立方大小的多功能性是伟大的！的冰块托盘是伟大的任何一种，可以是冷冻的酱汁。我甚至用它来冻结切碎的新鲜菠萝（我把我的冰沙几个立方体）。我有一个小公寓冰柜，所以任何节省空间的帮助。
一个非常有趣的阅读感谢 - 难怪你的冰箱和冰柜的外观包装，以鳃目前是上锁定在露营车里所以更大的空间挑战...！
谢谢你，德布。回味无穷这里（啊哈）。你能扩大，当你从商店（或，据推测，农贸市场）带他们回家萎蔫蔬菜的想法一点点？我从来没有听说过这一点，但我爱的节省空间的选项。多久他们保持在冰箱里这样？是否有它们的用途限制（较明显沙拉等）？你加入盐或香料，或者你只是蒸汽和灼？
谢谢。
我枯萎我的绿色清洗他们，做任何准备（再见芥兰梗），他们恶补它们放入碗中（还是湿的）和微波他们为一分钟左右 - 只是，直到他们走软。然后，他们得到了分份并冷冻。当我想吃它们，它们就微波处理，直到他们熟（一两分钟，最大值），或者他们可以径直从冷冻汤或炖菜直。
It really depends on how you plan to use them but I prefer to keep it neutral. I put a couple tablespoons water in a wide skillet and add the greens, turning them over in sections until they just wilt — I’m not trying to cook them to a pulp. You can wring them out a little or let them drain in a colander. That’s it. You can pre-chop it if you want. You can season them when you use them. If I do a big box of torn spinach or kale and keep it in a container or bag in the fridge (I’d say up to 5 days), I find it 200% easier to add them to scrambled eggs or pasta or anything I want to boost the green vegetable content of.
Thank you for this expanded post, I was also wondering about this technique mentioned in the original post, and this explains it perfectly!
I noticed that spinach was sold pre-wilted in balls wrapped in plastic wrap at the markets in Italy, on prior trips to that lovely country. It makes perfect sense, but have never thought of doing it here at home. Thanks for the suggestion and technique.
Laughing over here, your pantry stock is almost exactly the same as mine. Living on the extreme east coast of Canada, it just cracks me up. I may have a few more cans and jars I like to keep around for the oh hmmmm what to make for dinner but the basics are the same. Including triscuits. The main difference is I make my own jams so tend to black currant, jalapeño jelly, raspberry rhubarb, dandelion, gooseberry cherry. The blueberry lavender was pretty special last year.
我一直在使用Rubbermaid公司华晨集装箱在非常大的尺寸（如一个谷物）为我的面粉。
Hi ! Just want to say that this was a really interesting read ! I’m sure it took you some time to compose it ……. but it was well worth it ! =o) Thank you !
I like how you explained what you have in your pantry versus just giving us a list. I did pick up a few ideas to add to my pantry. I was sad to see no Vermont cheeses, but since I live here, my local IGA in my small town carries many of them, as well as local meat. Two things you must know – you can defrost pound of meat in about ten minutes in hot water. When I am camping this is my go to method if I forget to take it out the night before. And, you can freeze fresh buttermilk. I do keep powdered buttermilk on hand for my Sweetheart Tea Room Waffles.
我爱你爱阿莫拉芥末。这真的是最好的。我有出国留学的法语国家发现它（18岁以前的事了）。多年来，我曾在时，我去纽约旅行塞内加尔市场股价上涨，所以我从来没有定期有它。它只是在最近发生在我身上，我可以在网上订购。
Also the jars are the absolute best. My daughter (4.75) uses one for water.
谢谢!了大量的工作!只是一个问题: you keep tomatoes in the refrigerator?
Wow. That must have taken a long time to compile. Lots of work, for sure. Thanks for sharing.
太谢谢你了，黛比。
I found lots of helpful tips especially during this pandemic.
“No Kid Hungry” a wonderful program to support.
在一个愚蠢的笔记我也很喜欢triscuits尤其是“迷你”的。
Thanks again.
喜爱这个一切。尤其是看到你的榨菜收藏！;-)你肯定我“的精神，动物厨师”。谢谢！
这是这样一个有趣的惊喜今天找到的！我很惊讶和羡慕缺的，剩菜在冰箱 - 也许他们对藏在冰箱的特殊拍摄当天更靠后。We don’t waste any leftovers, but from an aesthetic (and morale) perspective, I hate opening the fridge to see 10 containers of dribs and drabs of 4-day old mashed potatoes, a couple scoops of chili, and a dollop of pasta and sauce. I think I’ve just rationalized investing in prettier leftover containers! Also surprised by the tomatoes in your fridge, but they appear to be the rugged hothouse variety, which are probably unfazed by refrigeration.
哈哈，我们没有剩菜，因为我们都在家里，每天吃三餐和小吃，是最抽取的事情。That said, right up top is a bowl of beans, another of crumbled cotija, further left is some leftover salsa, and somewhere in a bag is a skirt steak marinating because I’d bought two so we had two nights of grilled steak tacos, lucky us.
呼！那是相当的文章！谢谢你写它。我将它保存为引用。
I keep my dark brown sugar in the freezer and it is my favorite household hint – I don’t use it often so I just take it out 1/2 hour before I need it and it is perfect every time.
嗨黛比，
只是关于有机与普通牛奶的问题。As I live in Queens and no longer have access to TJs and WFs and their well-priced organic whole milk I’m wondering whether you think it’s worth paying extra for organic (I have a one-year-old baby for whom I make oatmeal with the milk every morning). I realize you’re not a doctor but was wondering nonetheless whether you had any thoughts.
Thanks, as always!
就个人而言，我更愿意购买无激素的牛奶，但我会与你聊天PED和得到他/她的意见。
No type of milk is hormone free… it’s milk! Literally full of hormones. Cow, goat, sheep, human… its job is to grow babies. But organic milk is from cows fed without *extra* hormones (theoretically) and that’s why people say what you said, Deb. Food for thought. And I say all this as a person who loves milk!
Surprised to see tomatoes in your fridge. I’d always been told that ruins the texture.
关于番茄这么多的反应。首先，我丈夫一直在做杂货拆包和冰箱，管理这些天，所以他们不是我的管辖范围。其次，他们是很辛苦的冬天杂货店西红柿，他喜欢的是不以任何方式在室温下在提高三明治。绿色市场或在冰箱天井西红柿，除非他们准备去，我想他们住一两天，将罪犯。和这里是关于把西红柿放在冰箱里的一篇文章，但同样，我仍然不会有季节性的。
当你把干货回家，把它们放在冷冻几天。这应该杀死任何鸡蛋，然后你就可以在你的书架它们存储，而不必担心错误。
Cook your homemade stock down a bunch, and freeze it in a freezer tray. Pop a cube out and add a cup of hot water, and voila! And it takes up less room that way.
伟大的职位！
我要给你一个BEAN的问题。在多大程度上可以we swap types of beans and still have your recipes succeed. My thought is that Chickpeas don’t substitute but generally the others do (except for color aesthetics), but I would love to hear your thoughts.
这取决于配方。有些柔和，有些更坚定了，当然，如果你从干烧鱼，有的则以比别人更长的时间。如果交换口味好给你，这是最重要的。
我爱你把“无鸡基地”从优于布永在您的文章。这是我的电话号码1的把戏总是有股票，使汤，肉汁，肉汤 - 你可以玩向上或向下的浓度。它还味道也不错（味道酷似鸡汤给我！）。
我也不相信在牛奶到期日期。我得到了在与人争吵在一家商店说，这不是安全使用cuz它是过去它的日期。我使用它，即使它是矮胖。
This is super helpful. We will be moving into a new home in four weeks (that process started well before COVID-19 appeared!), and I plan to take this post and use it as my guide for stocking the kitchen in a more thoughtful way than I have previously. Thank you so much!
什么奇妙内容丰富的文章。我爱它。感谢您在百忙之中为我们写的所有下来的时间。烘焙是我喜欢做的事情。你的食谱是真棒英国威廉希尔。
This was a GREAT article! I’m a cook book author, was in the food biz for a long time and appreciate the fact that you took the time to educate those who might be starting out with the love of cooking.
In case you haven’t tried it, The Napa Valley Olive Oil Company is fantastic! I buy in 1/2 gallons and store in a cool dark area. They ship to you.
感谢这个！我是一个很长一段时间的读者，第一次评议。Living in lockdown has made me very aware of the failures of my pantry/stored food systems, and it’s really interesting to learn how others organize and manage, especially those who you believe eat better than you ;^ } Going from occasional meal prep to 2 meals a day, every day, has woken long dormant domestic muscles I haven’t ever really relied on, and for the most part I’ve enjoyed both the challenge, and all of us are pretty happy with the food that comes out of it.
但是，我还是要拿出什么保持我们保持可用的系统;知道什么是我们拥有并使用它，而它仍然是良好的;并以某种方式把他们放在一起所以它至少有一点启发，而不是令人望而生畏。
伟大的职位。可能有人请推荐一个厨房或购物清单应用程序或其他方便的组织帮手？
虽然我的茶水间摆放出现或多或少和你的一样..感谢真棒食谱！英国威廉希尔:)
我丈夫和我都使用一种叫记住牛奶，一个非常非常简单的列表应用程序。我们在为同一个人签名 - 否则，每个人都有“分配”项目到另一个国家 - 无论何时我们的鸡蛋或番茄酱或任何东西出来，我们添加它，谁是下一个在商店的人应该使用它。它已经为我们工作了5年左右。
@DEB - 我们也使用记住牛奶对许多共享列表，包括杂货，东西收拾，电影观看等等。我们每个人都有自己的免费帐户。我最列表的所有者。
使用桌面版，选择在左侧面板中的列表。你看到的小下拉箭头，在列表名称的吧？你必须选择重命名，共享，添加到收藏夹，存档或删除。选择共享。
一旦你添加亚历克斯，你就可以指定其访问权限（所有者，编辑或浏览器）;其设置为编辑器。
你知不知道，你可以为每个杂货店或商店的部分创建标签？如乔氏超市，或产生。所以，你可以选择乔氏超市（如为），并看到所有的项目，你想在那个特定的位置？
Interesting. I am currently doing a clean out on the pantry. I am not sure why our fridge gets so full of random condiments that there is no room for actual food.
从我自己的厨房的几个注意事项：我只用普通面粉（所有用途），比萨饼，现在我跟着吉姆·雷希的不揉比萨面团，在你的土豆比萨食谱。
我也一样，有利于长粒大米（巴斯马蒂是我个人最喜欢的）。我做了八宝饭几次在过去的几个星期，巴斯马蒂使美味的八宝粥;它带来了一个细腻，味芬芳。
I want to purchase a popsicle maker, but not sure if I want metal or the silicone.
你有什么关于这个问题的看法？
谢谢。
Pat Balch
I have possibly every single popsicle device on the market. It depends on the age of the popsicle eaters. Zoku small pops are great for toddlers. I have a Zoku Instant Popsicle maker, which I like, but only get this if you have an extra freezer. I like the Fox River metal device for popsicles, not overly happy with the cheapest plastic popsicle devices, as the small tray isn’t stable enough. Go Zoku for larger silicone popsicle device, not the “Instant Freeze”. I also bought some bags for making “Otter Pops”. Those are okay, too.
这些都是非常昂贵的，但看起来很漂亮：https://www.crateandbarrel.com/montana-acacia-and-glass-jars/f50165
和from the comments, I think they are stackable!
Wanted to share since I just purchased the Youcopia spice organizer based on a commenter below, and am very excited for it. So maybe someone will benefit from these beauties.
我自己的一些这些罐子（我一直在使用约... 3年？哪），他们确实是可爱的，但它们不是堆叠。该基地是平滑的，光滑的玻璃和他们有点过大，在木盖窝。
They’re not really airtight, either. I use them for things that I burn through in large quantities or want to have right at my fingertips on the countertop (right now: granulated sugar, all-purpose flour, lentils, and baking soda, which I use by the handful to scrub out my pots and pans), but I tried to store brown sugar in one once and it ended up being a tragic waste.
你有没有库存大蒜粉？这就像在我家的主食，但是从我所看到你的食谱，你似乎只使用新鲜大蒜。英国威廉希尔
我有它，但它不是做了很多使用。这绝对不是“新鲜”。
Just bought 2 boxes of Triscuits today on my foray out. Close to dark chocolate, and onions on items I can’t live without in a pandemic
我喜欢这个这么多！非常感谢您给我们一个峰值到您的厨房和冰箱！并不是因为我认为我应该完全地按照你买的东西（例如，荞麦是“买入一如既往，恐慌时低”的事情对我来说，因为我在我最喜欢的酵母面包，用它！）真的，我只是超级八卦。
我可以花时间学习什么随机人类继续在自己的厨房（只要他们没有试图让我的不守螺旋藻和新鲜的椰子手上感觉不好）。
德布，你是个宝。我只能想象多久，这把你放在一起，但是知道我真正在每一个细节欣喜，交付像往常一样与你的标志机智和个性。
You’re so funny yet practical and down-to-earth. You strike just the right note for me, just saying.
很高兴看到许多我最喜欢的是在你的厨房了。我将与狡辩“我做我自己的香草精，”虽然，大斯特拉公园对严重实惠的文章不是很久以前，她在其中讨论了为什么做在家里香草精将永远不会有味道的深度专业制造提取物的作用：https://www.seriouseats.com/2019/12/diy-vanilla-extract.html。另外，如果你想使自己的面包粉，只需添加额外的面筋各种用途。面筋（Bob的红磨房使得它）的小袋子将有足够的果汁了AP-也许2茶匙的多少杯。每杯。
I love that making own bread flour tip —我有它在网站上回来的路上但忘了在这里提到它。将更新。
Re, the Stella Parks article — no fewer than a dozen people sent it to me when it came out. I’m sure she’s correct but I’m absolutely delighted with the quality of vanilla extract I’ve been able to make at home, and the way it flavors food. For me, this is all that matters.
Really enjoyed your pantry stocking article.. Only exception I have is, the photo
关闭你的冰箱，你有在抽屉里的西红柿。他们不停真的真的好放在台面上数天，需要的，也是我们建议不制冷。
PS所作的最新香蕉食谱两次，YUMMMMM !!!!!!
I have gotten more comments on the tomatoes than anything else. Here’s my response from an earlier comment: First, my husband has been doing the grocery-unpacking and fridge-management these days, so they were not my jurisdiction. Second, they’re very hard winter grocery store tomatoes he likes for sandwiches that are not in any way improved upon at room temperature. Greenmarket or patio tomatoes in the fridge, unless they were about to go and I wanted them to live another day or two, would be criminal. And这里是关于把西红柿放在冰箱里的一篇文章，但同样，我仍然不会有季节性的。
感谢所有这茶水info..and思维添加那些地方的食物捐赠。我的旧冰柜今天刚刚去世，所以我已经花了最多的一天，通过冷冻的排序烧毁，无法辨认的肉类和丢失在凹槽中其他的事情。所有蔬菜的，股票和冰淇淋creations..gone。面粉我还是要搞清楚在哪里把它，黄油中发现一个新的家（谢天谢地它是完全可堆叠式封装）肉类和坚果中发现一个回家后一些通过我的冰箱的冷冻室排序。我年货时，销量都不错完成。两周值得的东西是从现在开始。（我是谁开玩笑！旧习难改，如果在所有。
Really enjoyed reading this. I lived in Germany for years and had a lot of jars in my German kitchen, but you are right about having jars for things. I had some unwanted things one time. I had get rid of a lot of stuff. Now that I’ve moved back to the states it’s been great going to my local markets. They have excellent bulk bins, though now with all of the COVID-19 things, they aren’t around now. Before everything I really was big on buying small amounts of stuff. It makes life so much better.
我买了胶带和记号笔看到你后，我的标签罐子一卷。我喜欢它的样子！谢谢！
这很棒！I love a peek in another person’s pantry. Thank you for sharing!
而且我觉得没有见过这样 - 我们的冰箱和冰柜都差不多大小。在狭小的公寓的人研究员小厨房在这里:-)
在这个充满挑战和不确定的时候都最适合你的！安然无恙！
德布, love love love this post. Something I have always wondered about. So fun to see what others keep in their kitchen. BTW I also loved the Cup of Jo Beauty Uniform. I bought the mascara you use (ordered a sample first) and think it is perfect, except for when I remove it–it leaves tiny bits of black all over my face and on my cotton ball. Any good suggestion as to how you remove this mascara? Other than that, I love it (and my eyes water too!). Thank you.
I find that with most waterproof mascaras. Glad you’re enjoying it. It’s a bit clumpy and I wasn’t sure if people would hate it if they bought it.
即时这篇文章的信息令人印象深刻的多少量
这是令人着迷的是在一些家庭的主食是不是永远围绕在另一！LOL我爱你如何保持周围柠檬和酸橙。我希望我没有...好像他们总是掉下来，背部和被人遗忘，所以我停止购买他们一会儿。香菜是在我家的主食......我将不得不使用你的湿毛巾把戏！谢谢！
我喜欢这个帖子这么多。我爱你的诚实和灵活性。只是我最喜欢的食物博客。
德布，我注意到你有几个来自同一行的大罐子作为香料罐。::拥抱::我第一次的罐子，然后（我有点气喘吁吁前告诉你，在政治和散文的第一DC签售十年左右）买了香料罐，以匹配根据您的建议。嗯，只有最小的大罐子已存活，所以我感动，但香料罐依然强劲（我在我的厨房香料抽屉现在，昏厥）。剩下的大罐子是留给我的埃尔韦斯普罗旺斯，普罗旺斯，因为是我第一次学会了欣赏的食物，如果我不得不选择只有一个香料混合物，这是一个我会选择。
Wowzers！卡博特白橡木切达？我的奶酪卡博特风扇...。奶酪更新宇宙发生了什么？我在Twitter的奶酪和交响乐更新，并认为自己错过了切达法宝。感谢您的城市茶水更新。由于萧条时代父母的孩子，我学会了基本的项目的一个备份的价值。我的父母是移民和厨房是在保加尔，这是外国在60 - 70年代，许多家庭沉重。我觉得安慰和学到一些新的东西，从家庭的经典一边做饭。
一个好的一个是Trahana（保加尔浸泡在酸奶，然后干燥）。我认为，纽约时报在几年前写的东西了。我把它添加到汤和等。它是简单和可爱。
Cabot white oak will be on my wish list.
Thank you for all of your recipes.
Be well.
佐伊
What do you keep your spices in? Both as jars and what the jars go into. I’ve been looking for a better solution than what I have (a mishmash of shakers in a too-small plastic bin). Suggestions appreciated!
我看你回答了这个上面 - 无视！
I loved this post. I also wanted to let you know that if you are craving Guittard chocolate (which I also happen to love), you can actually order it directly from Guittard and ship it to your apartment. I know this because my husband ordered a 10 pound bag of chocolate at the beginning of shelter-in-place (yes, that was a wonderful yet terrible idea). Enjoy.
这样的出色和全面的岗位。谢谢！！
感谢这个职位！我有一个问题，当你“萎你的果岭”，以他们更好地存储，这是什么意思？在蒸制/立刻sautee它们，或者在微波炉扔？我买一吨蔬菜的，这是我感到兴奋。谢谢！
嗨黛比，我希望你和你的家人保持健康。这几乎就像我的股票，在德国我生命和爱读你的博客。谢谢。
调料架第一行：牛至！孜然！也许白胡椒，也许黄栌。
德布，非常感谢你为这个职位。这是非常丰富的，我很欣赏你！（也可以我愿借此分钟的说，你的烹饪视频与您的孩子是我本周的这不确定时期的一大亮点。如此精彩:)）
你有一个很好的方式来存储罗勒？We have just recently discovered how to store Cilantro and Parsley well in the fridge but I don’t know how to store basil for a long period of time … outside of having a basil plant at my disposal, which is hard to do, most months of the year for me.
我将誓死捍卫你要收集尽可能多的种芥菜为你的心脏的欲望的权利。我目前只能有五个，必然包括Senap（瑞典芥末）。而FARRO已成为必不可少的厨房项目，自从我第一次尝试用西红柿你一个锅FARRO。
我分享了这么多你的食谱（既作为成品菜和“哎，让这个！”），在英国威廉希尔我的几个好朋友都倾向于问“这是从你的朋友德布？”
Loved this post. I have always wondered how you keep your arsenal so well stocked. Also, I know feel quite fluffed: the Red Boat & chili crisp you mentioned are our go-to’s also…I never leave the Asian market without at least 2 bottles of each. Chao Koh coconut milk is the best I’ve found (no TJ’s near us, yet).
留好，黛比和家人！
Hi,
感谢这个！Question: you mention not to buy more dried beans than you think you’ll use. But over what time frame? We use black beans pretty frequently, but how long can I keep them in the pantry before they get “stale”?
我喜欢这个职位！而且，我爱Triscuits为好。:-)
我爱你的博客，你的食谱。William Hill橄榄球我已经发布了和公爵耳，四溅的网页！
Wondering if you meant we can store lemons and limes? A little not clear.
有一件事我有我的干豆类，米饭和面食的小孵化的卵和虫子后得知......把它们放在冰箱过夜购买后您将它们保存在一个前内阁虽然我和你在一起，一切都进入玻璃容器。它杀死一切。
Thanks so much for the tips!
简
黛比,那些罐头罐用于圣orage, have you considered the plastic lids? They are made in both the regular and wide-mouth sizes. It’s so much easier than dealing with the lids & bands.
If you haven’t tried the chocolate ice cream in the Liebowitz book, you should. The recipe instantly reminded me of your chocolate pudding in its use of both chocolate and cocoa. I make a fair amount of ice cream recipes but this is the one that seems the most special and gets asked for for birthdays *in lieu* of cake. It might even replace your husband’s haagen daz ritual.
我喜欢的是你的厨房闲逛，拍了拍我的后背，地雷也差不太多。幸运的是，我现在的厨房里有空间，我有一个地下室存放临时演员。有一两件事我不就是我的冷藏Lea和佩林斯或酱油并没有过一个问题。我的冰箱是有价值的不动产！谢谢你为一个伟大的博客。
完美的时机，这个职位，因为我做了一些储藏室改组现在。四周寻找玻璃罐，发现Borgonovos在Home Depot -https://www.homedepot.com/p/Amici-Home-Borgonovo-145-oz-2-Piece-Glass-Hermetic-Canning-Jar-Set-with-Metal-Lids-Z7AB027S2R/307617724
你有最喜欢的厨房秤？我需要尽快买一个。我将主要使用它用于测量面粉烤面包和面食制作。
与你完全脱脂乳。我通常只有termilk in my fridge for about two months past the date before I feel like it’s going bad. I get funny about dairy expiration dates, trust me, except for buttermilk. Thanks for saying it out loud :) If others have access to stores with bulk spices instead of jars, I think that is the best way to get what I need for recipes that I like but don’t make often – or to buy lots of what I do love to use! We use so much cumin that we buy the seeds, and then use an inexpensive coffee grinder to grind it as needed. Great for stuff like cardamom too (which I LOVE but rarely use) – buy the whole spice and grind when you need it.
嗨德布！我刚换在过去的几个月玻璃罐，发现从容器仓库的Bormioli密封罐子是我的最爱。他们也许你旁边的人Borgonovo工作得很好！
一个没有提出的，用于对建议的冰箱：在阿斗罐头墨西哥辣椒切碎成糊状，放入保鲜袋包，拍拍开出平。少数需要一个整体，并且很容易折断块添加到配方。英国威廉希尔
Yes, we do that as well. Usually use a stick blender right in the can to blend the pepper and sauce, and then freeze to use in chunks.
I usually chop or blend the whole can of chiles in adobo, and then put it in a glass jar in the refrigerator. It keeps a long time and super easy to add as much as you want to any dish.
你从哪里得到的玻璃容器
我爱帖子like these! Super interesting to see your pantry, would love to see more articles like this, perhaps some insight into your favourite kitchen equipment and gadgets?
Just a quick note, in case it helps anyone…I also use only glass to store things in the kitchen, and one of the best sources I’ve found for larger jars is my local deli: they get all those lovely pickles and other assorted things in them and are only too happy to have me lug them away when I need some. Check with your local shop too, and see if they don’t have some lying around to hand off, or if they’ll save you a few. The size I’m talking about will hold almost three pounds of oatmeal, a couple of pounds of pasta, four or five pounds of white sugar…I use them for a lot of things. Going full Martha, I sprayed some of the lids with a bright copper paint (just be sure not to spray the underside of the lid, as you want to avoid any food contact) and am working on stenciling some wheat sheaves and like motifs, using disposable stencils and etching cream. Et violà: inexpensive matched designer storage.
OMG我的冰箱是一样座无虚席。我以为这只是我。当然，我的母亲在法律上也做到了，直到有一天，她打开了冰柜和5＃烤下降旁边的我的儿子谁是由爬行！我不养了很多不同的˚F米左右，只是艾保利奥，印度香米和长粒白色...直到我尝到卡罗莱纳州黄金大米。我必须有它在手。SOOOO顿饭真够意思。感谢分享。爱❤️你每周打气。
感谢您对这个优秀的名单！我喜欢它，如果你会支持/促进公平贸易/儿童自由的劳动力品牌的巧克力，咖啡和坚果。你有这么大的平台，可以做一个真正的影响。滥用童工是在咖啡，巧克力，尤其是腰果制作成风，意利，商人乔没有做任何事情，以确保有没有在他们销售的产品的供应链弊端。你可以找到通过平等交流，在slavefreechocolate.com道德巧克力品牌和道德坚果和咖啡。
我从头开始煮3倍的日子。一直有。我爱你的食谱为自己增色不英国威廉希尔少。始终以正确的顺序，无需额外的脏碗碟。这个项目是一个真正的礼物。特别是因为我知道你也从一个小厨房做饭。
你可以发表评论，酵母一点？我一直用活性干酵母，但只是下令瞬间干燥（得到什么我可以把这些天！）。我相信这是SAF，是在真空密封包装。
1.你会建议把密封的包装中额外的容器中，直到它被打开（有一次我打开它，我就会把它放在罐子或可重复使用的塑料容器冷冻）？
2.是否有任何其存储在无霜冰箱的麻烦？
3.是否有我多少瞬间干燥的配方使用主动干，什么电话，那就是“翻译”有区别吗？
Excited to see that there are advantages to the instant dry now that I have ordered it! Thanks for your help and great recipes!
Great list of ingredients, I ordered the preserved lemon paste and gave your site credit for pointing me to the source. I can’t wait to try.
I love your blog and enjoy the use of common and new to me ingredients. Thank-you for sharing your creativity.
我太爱比汤更好，最近发现自己的龙虾基地...好做任何海鲜酱或浓汤时。我喜欢用的更好，然后肉汤或克诺尔自制的储存容器到我的鸡高汤的鲜味一倍。
你能告诉我（多个）制作中使用辣椒脆？是像三巴？
我把储藏室的物品食品安全的氧吸收剂包
I am a fan of Better Than Bouillon as well! It is so easy for so many things (soups, DIY Rice a Roni, pot roast, quick broth for recipes). It lasts a while in the fridge and is cost-effective!
One caveat is that some varieties (premium vs organic vs natural, etc.) do contain monosodium glutamate or hydrolyzed soy protein, so if anyone in your household has sensitivity/allergies to those items, just check the labels. This is not unusual for bouillons, soups mixes, canned soup/broths, and most breakfast sausages. Fortunately, some varieties do not contain these ingredients and they get the green light! PHEW! It is much easier to forego Doritos, canned soups/broths, and breakfast sausages than to go without BTB!
想象一下，我高兴的是，当我发现你爱Lowensenf！两年前，我上了一趟威斯巴登买的是一对夫妇管，它是神圣的......在德国，芥菜过道是美的东西。我从来没有想过责令关闭亚马逊... .squee！
哇！什么职位。它必须已经采取了很长时间来写的，所以谢谢你。我觉得这是我第一次关注您的博客很长一段时间后发表评论。我必须说，我爱你扔进这个职位的小花絮。我学到了很多东西，喜欢看到我们的厨房多么相似但不同的是。有一件事我最欣赏你的博客是实际的文本和注释，以及你的读者。我有几乎同样多的乐趣通读所有的意见，因为我没读原来的职位！所以，谢谢你创造这样一个美好的社区，在这里我学到了很多。
几件事情让我比手头上的一切，使一个新的SK后更快乐！它经常发生，以至于现在我看到其他网站上的食谱和* *知道如果你喜欢它:)感谢所英国威廉希尔有的这个梦幻般的细节，并保持冰箱实际，德布！
我刚来到这里要说的是我的，就是想听听你和你尊敬为它的每一个类型的芥末类型的人。这真是太棒了！非常感谢你的分享！
Two suggestions: go on line and look at the Uline website. They have all sizes of jars that are ideal for spices. You have to buy them by the box (24 per case), but 48 still wasn’t enough. Second, I use two metal mesh hanging files for all my small jars of boulion and other condiments. It’s amazing how much you can cram into one.
I find it strange that you would waste so much refrigerator space on condiments that don’t need to be there. Mustard, hot sauces, soy sauce, worcestershire, many steak and bbq sauces, most cooking wines, vinegars, most bean pastes, most nut butters… these are all things that keep well at room temp. Especially if used with any frequency.
多数事物具有高含量的醋，不会轻易破坏。这同样适用于具有高含盐量最多的事。味噌，伍斯特郡和醋都走了“坏”了。坚果黄油有高脂肪低水分含量，禁止细菌和真菌的生长。
是的，但是，我们的厨房跑很温暖，没有的A / C在它在夏季。所以，我们让事情在冰箱里长。每个人都需要找到解决方案，工作自己的厨房！
Not to mention some kitchens have more room in the refrigerator then cupboard space which is sad but true. I have some items in the refrigerator only because they will not fit in my cupboards. sigh!
我真的很感激你的放养您的厨房的帖子。我喜欢知道什么是专业人士做的。我也明白，你的状态是什么品牌，你喜欢或比较喜欢，但你也注明更廉价的人都OK。我想知道更多关于Borgonovo 145盎司罐。
Thank You
感谢您发布此！我爱你，冰箱看起来像我的 - “希拉里的冰箱，”包装，以鳃和挑战，发现了什么。是的，我的总是看起来像，而不是在大流行只是，因为我是一个临界囤积。但我也没有注意到的东西像黄油会坏！
Such a great article on what you have and why! Advice for me on storing and recipe ideas if I ever want to add things to my pantry! I agree with keeping in airtight containers! I do too and not only for the crawlers, but things stay fresh and dry longer!
我要试试你使自己的香草提取物配方为香草，我可以在罗马找到很贵吧！
非常感谢分享！我最近搬到一个新的地方，以前一直在无耻vlassic半咸菜坛子我的干货。他们是完美的大米，豆类和少量面粉。爱遮蔽胶带，这样我就不会感到有压力，保持在进货brother标签机。有一些真正伟大的秘诀在这里举办，我打算使用前进。（以及这些年来你惊人的食谱感谢的！）英国威廉希尔
Great way to use tomatoes that are about to “go:” make a lovely relish. Slice and cook down. Add banana peppers from that jar that has been in the fridge forever, with some of the juice. A tiny bit of sugar, S&P. Mash and serve with some black-eyed peas, field peas, etc., from the freezer, cooked in that last bit of chicken stock, along with a piece of saved onion and a T of bacon grease. Cornbread and pork chop. Done.
我不知道你得到你的信息的地方，但是大的话题。
我必须花些时间找出更多的或了解更多。
Thank you for great information I used to be searching for this information for my mission.
Loved reading about the details of your pantry :-) I feel totally validated, I also don’t believe in buttermilk expiration dates. Also applies to other dairy. (Growing up, my family owned a Polish deli, and we brought home the dairy products that were at or close to expiry and not likely to sell, so eating expired dairy is kind of normal to me.)
我的天啊！我爱你，冰箱的安排。
Thanks for this brilliant post.
嗨黛比，
请你写一个急需的物品或创建有关的常用烘烤锅碗瓢盆的视频？我需要买几个这样的弹簧，泡沫烤盘，但不能确定的测量。我敢肯定，这将有助于别人喜欢我。
I’m working on it! It’s even more of a doozy than this one. :)
This… is the best! Thank you from the bottom of my heart for publishing a picture of the inside of your fridge and freezer! I’ve been a caterer for 17 years and my husband is always commenting on how full the fridge is! I can’t tell you how many times I’ve heard” do we really need all of these condiments?” The answer by the way, is yes!
Love!
嗨，我需要新的红辣椒片，你有什么建议品牌阿勒颇辣椒？这是否采取通用的碎红辣椒片的地方吗？
谢谢！
I don’t buy a brand, per se; I usually buy my spices a Kalustyan’s here in NYC but there are many places you can order online. Aleppo are milder red pepper flakes and I like their flavor. But I also have regular red pepper flakes.
Thanks for the quick reply! The red pepper flakes I have seem to have lost their heat so I’ll try some generic and Aleppo!
Fabulous post. I have a small kitchen and fridge freezer too. It’s great to see what you *really* need. Thank you!
我不能相信你没有香醋/在你的厨房釉。
I have beef Better Than Bouillon, since after years of trying I gave up on homemade. But I buy Kitchen Basics Turkey Stock by the case.
我也强烈建议Pensey的调料混合正义。我不记得是什么菜的口味，现在喜欢没有它。
德布,
How wonderful to see your fridge and freezer are as overstuffed as mine! Now I don’t feel so guilty. I am so glad you shared these lists, it’s great to compare notes and discover new favorites.