Some things take planning, but the payoff is worth it. In order to have challah French toast, I first needed to bake challah. Continue reading “Pantry Update #4: Premeditated brunch”
Until Fronx suggested “how about soba noodles? or udon” on Friday, this past week was dominated by takeout and fresh ingredients. Continue reading “Pantry Update #3: French treats and fresh vegetables”
Good thing it was just me and Fronx for dinner, and neither of us were that hungry.
After my recent successes, today I was weak. For tonight’s dinner, I wanted to use up some fresh ingredients I had, and I really wanted to finally make rava upma. Two problems: I used a poor recipe for the rava upma, and none of the dishes I made went together.
It has been almost a week since I posted my pantry inventory, and since then I have prepared five different dishes for three different meals using (or using up) items! That doesn’t even include the cheddar omelette and vegetarian carbonara I made with fresh things I already had around.
As I promised in my last post, I have made a complete photograph-supported catalogue of my pantry, along with notes about items.
Looking at the items over and over as I photographed them, photo-edited them, titled them and captioned them, the following ten categories emerged:
- Chinese cuisine
- Japanese cuisine
- Thai cuisine
- Indian cuisine
- What do I do with this? Make more kimchi?
- Things I put in drinks
- Just use already
- Unique flavourings
- Staples & Condiments
I can’t imagine others care too much to read everything, but if you have been following along for this long, then I suggest you at least skip to the “Just use already” section. That is where the biggest challenges are.
Five and a half years ago, I did a photographic inventory of my pantry, and committed to using up the items by using them every meal I made I home. Even though I did not give myself a time limit, I can still now say that I failed.
Even though it was a failure, I am going to try the same thing again! Though this time with a few improvements:
I decided to attempt another tricky European cookie this Christmas: this time Norwegian sandbakelse (also “sandbakkels” or “sandkaker”). They are a crisp almond-flavored sugar cookie baked in special aluminum tart molds. I have probably only had them once or twice, over 30 years ago, and as far as I know, no one in my family makes them anymore. Although they are very tasty, they’re kind of a pain. I haven’t quite decided if they’re worth it yet. But when I took the first bite, I did think: “Oh yeah, I have definitely had these before.”