Varieties of STUFF in your Fridge or how many vinagers do you have???

[shahar]

I just moved in to anew appartment,and just moved in form Israel(now in philly) So I don't have much stuff yet. No Equipment. No ladles, no saute pans, no cutting board, hey not even a wooden spoon. But we're proffesional aren't we. No fire, let's make saviche.
Wll so far i got some food stuff, mostly new stuff for me from the asian markets to experiment with: candied olives, dried durian, tahini got to have some tahini i'm and addict OK, some aging beers(Samiclaus 1994 and 1997, JWLees harvest ale 1992), Twenty differnt dried lagumes and five differnt cheese(to go with my fruit lambics), Homemade raviolies in the fridge just in case, fresh tamarind, and cocunat milk.
Not exciting? Wait a few weeks till i get my "lab" set up.

[markdchef]

Haven't counted but I do have the following:

Tarragon mustard and tarragon vinegar
Stone ground mustard
French coarse mustard
dijon mustard
red wine vinegar
white wine vinegar
champagne vinegar
balsamic vinegar
brown rice vinegar
blackberry vinegar (excellent with jicama)
sometimes raspberry vinegar
toasted sesame oil
chili oil
canola oil (organic expeller pressed)
Extra virgin Italian olive oil
grapeseed oil
Morrocan olive oil

[shroomgirl]

Morrocan olive oil???

[CampChef]

So, what's an organic expeller?

[markdchef]

Morrocan olive oil is very expensive but great for drizzling on roasted vegetables, potatoes, bread. It has a peppery finish to it. Found it at Williams Sonoma.

Expeller pressed means no chemicals were used to extract the oil, only force and mechanical pressure. Similar to "Cold Pressed" which is the method for olive oil.

Organic - 3 years no chemicals, no preservatives,no gmo, and only sustainable soil practices used.

[shroomgirl]

Thank you Mark!

[100folds]

Originally Posted by Isa

Marye,

You're right. You must be more awake then I am... I'd love some truffle oil. You only need a few drops at a time it taste so good.

I don't really care for walnut oil. Tasted it once and not really liked it.

You know what I'd love to have, pistachio flour. I saw it once and now I'm kicking myself for not buying it.

I made brioche out of pistachio flour once and it didnt work out so well. So then I made a bread pudding out of the brioche and it was amazing. I added raspberry and white choclate and served it with a creme anglaise sauce. Try it.

[shroomgirl]

things have not changed alot in 4 years....I am now into popcorns, dried beans, tisanes, syrups (ie, sorghum, cane, maple, etc.....), playing with different herb pestos (homemade).....cut out buying 1/2 pigs and started buying from a good pig co-op....Market starts May 21, hard to believe.