Things/ingredients you always have to hand.

[21TonyK]

Posting on the other thread made me realise that on top of all the normal stuff I always have:

confit garlic
clarified butter
salt flakes
mixed salt and white pepper (9:1) in a shaker

Anyone else find it near impossible to cook without certain things?

[LordGrover]

Garlic confit is new to me. Google suggests it sounds epic - will be preparing some this weekend.

Noted this though:

website said:

A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you're worried, you can also safely freeze garlic confit for several months.

[ZedLeg]

We have a fairly hefty spice cupboard. The things I restock most often apart from the basics are Ancho Chilli powder and Chipotle Chilis in Adobo sauce.

Always have mushrooms around as I love them.

[techguyone]

Worcester sauce.

[21TonyK]

LordGrover said:

Garlic confit is new to me. Google suggests it sounds epic - will be preparing some this weekend.

Noted this though:

website said:

A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you're worried, you can also safely freeze garlic confit for several months.

Not aware of that thanks for the heads up.

I do a kilo of garlic at a time. Poached in normal veg oil in the oven at 80 C for 2 hours. Normally lasts about a month, perfect just spread on hot char grilled sourdough with extra salt and olive oil.

[guindilias]

Bread, an interesting cheese, black peppercorns ready in the grinder, and my toastie maker. And a vast variety of mustards.
It'll see me through the next recession.

[Cotty]

I regularly make SVX's Jambalaya https://www.pistonheads.com/gassing/topic.asp?h=0&...
Rather than do the measuring each time I just make a big batch of the spice blend and keep it in a jar in the cupboard. But it also means I always have these herbs and spices in the cupboard as I buy them in 250g bags

1 tbsp sea salt
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground coriander
2 tbsp cayenne pepper
2 tbsp ground smoked paprika
2 tbsp chilli powder
2 tbsp garlic powder
2 tbsp onion powder

I don't add the demerara sugar

[escargot]

Fresh coriander.

[ben5575]

Packets of ready chopped, frozen garlic and ginger.
Some frozen chillies just in case and red wine ice cubes that I can drop into recipes when I need to.
Fennel seeds
And salt flakes as above.

[Turn7]

ben5575 said:

Fennel seeds

Oh

Crushed Fennel seeds on Pork Chops or Pork Belly.....mmmm

Mtch made in heaven