Back to the food-snob issue. I love food. I try new stuff all the time. I read cookbooks like novels. I’m the neighborhood go-to girl when anyone has a question about a spice, a substitution, an ethnic cuisine, or bread, or when there’s a random ingredient someone can’t find, since I have such an odd collection of foodstuffs that are not commonly used. Here’s a non-comprehensive list of what you might find in my pantry:
1. Hazelnut oil. I used this last night on the salad of spring greens with baby sweet peppers and crumbled feta. Yummy. Speaking of oil, I also have a jar of coconut oil, some ghee that I clarified, 3 kinds of olive oil, mustard oil, sweet almond oil…
2. Trader Joe’s Marion-berry Blueberry fruit sauce. I’ve had this one for a year. It sounds yummy, but I don’t really make desserts often, so what do I do with it?
3. Sake Wasabi Mustard. Why did I buy that? If I needed sake wasabi mustard, could I not have gotten some sake, some wasabi, and some mustard, mixed them together, and not had a whole jar to deal with?
4. A bunch of spices most of my friends have never heard of: Kalonji, Aamchur, Black Salt, Asafoetida, Galanga powder, Achiote, Agar agar, Garam Masala, Tamarind pulp. I use these every so often, but I wish someone around here used them too, so I could share.
5. A bunch of more normal spices, but in quantities the average American cook has never even seen: 7 ounces of coriander – that’s the size of 4 hamburger buns, 1/2 pound of cayenne, same of ground ginger, cumin, bay leaves, black mustard seeds. I get my spices at Indian markets, where folks know what food is supposed to taste like.
6. All the weird whole grains that the health food people love to tout: Quinoa, Millet, Kamut, Rye berries, wheat berries, Spelt, Bulghur, Polenta, Steel-cut oats, whole oats, hulled barley. Not all of them are yummy. Millet, for example. Always a tiny bit crunchy. I also have flours made from all of the above.
7. A hundred kinds of rice. Mongolian red rice, Forbidden black rice, sweet rice, arborio rice, glutinous rice, basmati rice, brown basmati rice, long grain white, long grain brown, short grain brown, sushi rice. We eat a lot of rice.
8. A 25 ounce bottle of capers. I like capers, but what was I thinking?
9. Interesting varieties of sugar: jaggery (palm sugar), honey, creamed honey, raw honey still on the comb, agave syrup, stevia (ever tried it? It’s not sugar, but it’s a weird kind of sweet that I don’t really like).
10. All the fixin’s for Halu-Halo. That’s a Filipino snack/dessert that has any combination of the following: Macapuno strings (strips of young coconut), marble sized tapioca pearls, Langka (jackfruit), Nata de Coco (sweet coconut jellies), red beans (or red mung beans or kidney beans), corn, rolled oats, coconut milk, sweetened condensed milk, and shaved ice. Yum!
11. Oh, and don’t forget the Pig’s Feet!
Can you top me?