I love this, Anne. It is so much fun to do this task. Umami toppings that I put on fish before cooking. Kali curry that is simply an add-to-a-good-curry dish. 7 different kinds of mustard because you never have enough. Ketchup, A1 sauce, mayonnaise, and horseradish sauce, refrigerator staples. Rice wine vinegar and roasted sesame oil that I use in salad dressings. Tamari because John puts it on everything. Red curry paste for my curry dishes. Bitters for when my kids come by for their bourbon cocktails. That is my story.
Just printed out Kim's recipe: cannot wait! Fun question he asked: I'm taking a look soon, but the same can be asked of the spices I've collected. Incredible diversity and such a change from just a few years ago. Thanks, Anita
Indeed! The spices would also yield a great story. But there are so many of them? You will love the recipe. It is easy and so so delicious. Hope your knee is better and you can get out and about.
TY for this! I especially feel less weird b/c I have only 2 kinds of gochujang. And hot sauces, only 4. (Flour varieties in the cupboard though are another matter: 8 at last count...)
Not me! Until this year at least. But friends who are--like you--Vineyard foodie explorers joined a program at Beetlebung Farm [https://www.beetlebungfarm.org/thefarm] that gave them a fresh bread loaf each week + a pound of the flour in it. I still need to use up the emmer flour and the rye they shared with me :-)
I love this, Anne. It is so much fun to do this task. Umami toppings that I put on fish before cooking. Kali curry that is simply an add-to-a-good-curry dish. 7 different kinds of mustard because you never have enough. Ketchup, A1 sauce, mayonnaise, and horseradish sauce, refrigerator staples. Rice wine vinegar and roasted sesame oil that I use in salad dressings. Tamari because John puts it on everything. Red curry paste for my curry dishes. Bitters for when my kids come by for their bourbon cocktails. That is my story.
Wowsa - that’s an eclectic and wide-ranging list. I love it. Kali curry, huh? Gotta’ explore that.
Just printed out Kim's recipe: cannot wait! Fun question he asked: I'm taking a look soon, but the same can be asked of the spices I've collected. Incredible diversity and such a change from just a few years ago. Thanks, Anita
Indeed! The spices would also yield a great story. But there are so many of them? You will love the recipe. It is easy and so so delicious. Hope your knee is better and you can get out and about.
Omg the condiments I have… Definitely aspirational!
Exactly!!! So aspirational.
TY for this! I especially feel less weird b/c I have only 2 kinds of gochujang. And hot sauces, only 4. (Flour varieties in the cupboard though are another matter: 8 at last count...)
Eight flour varieties! Who knew!
Not me! Until this year at least. But friends who are--like you--Vineyard foodie explorers joined a program at Beetlebung Farm [https://www.beetlebungfarm.org/thefarm] that gave them a fresh bread loaf each week + a pound of the flour in it. I still need to use up the emmer flour and the rye they shared with me :-)
That eggplant dish sounds(looks) amazing! I can't wait until you make it for me one day!
I will. How about next week! I love it.