We always have fresh jalapeños on hand. I use them in my breakfast veggie scramble, in stir-fry, and occasionally on chili and soup. If we are BBQ I’ll toss one on the grill until blistered and charred and slice for a condiment. They are reliable for adding “some” heat but not overwhelming things.
Broccoli slaw. It seems to be more popular now maybe? But I have a slaw recipe that uses one bag of regular coleslaw and one bag of broccoli slaw, and for a while it was always hit or miss whether the store would have broccoli slaw in stock. During the summer I make about a batch a week because the slaw goes great with grilled burgers, so yeah I probably buy more than most people.
My friend and I some years ago used to take $10 and shop for a meal from the dollar store. As long as they had a refrigerated/freezer case, we had some pretty darn good meals that lasted a couple days. Cans, pasta, rice, yeah and a lot of bad-for-you processed stuff, but it was fun to get creative, and it filled us up for less than the price of a McDonalds meal… The prices have gone up, the offerings shrunk in size or got scarce, not as much to choose from now.
The farm where i buy roasting chickens also has stewing hens (“retired” egg hens) from time to time. Their roasting chickens, which are pastured on grass, and eat a variety of plants and bugs in addition to chicken feed, are both much tougher and much more flavorful than the supermarket birds.
Same here. I also keep mushrooms, bell peppers, Italian spices, minced garlic, and mozzarella on hand to turn frozen pizzas into something edible.
I’d be interested in that recipe.
As for me, I like artichoke hearts and hearts of palm in my salads, so I routinely buy cans or jars of those. I don’t think many people who I know eat those
The ethnic grocery store near me, Global Foods, sometimes has older chickens.
My wife is African and she does most of the cooking, so we reguarly buy fufu flour, kenke, egushi, fresh and frozen okra, among others
We also like unusual cuts of meat: oxtail, cowfoot, turkey necks.
Slow cooked oxtail can be sublime.
It’s real easy.
1 bag coleslaw
1 bag broccoli slaw
1 pkg soy flavored ramen noodles
1/3 to 1/2 cup slivered almonds
Dressing:
1/2 cup sugar
1/2 cup veg. oil
1/4 cup apple cider vinegar
3 Tbsp soy sauce
Flavor packet from the ramen noodles
Break up the ramen noodles, toast on a cookie sheet with the almonds in a 300° oven for 12 min.
Combine the bags of slaw in a large bowl or container. Mix in the toasted ramen and almonds. In a small bowl mix the dressing and add to the slaw. Mix thoroughly and refrigerate.
You made all of those up, right? Although I have heard of fatback. Not sure exactly what it is.
THIS X 1,000! And not just with food, but with other products. Makes me nuts! I think we’ve had at least one thread on this.
YES! Celery leaves are SO full of flavor. I like them in salad, too.
I saved that recipe–thanks! I love variations on Ramen noodle salad. The extra touch of toasting the noodles is brilliant. And of course, nuts should always be toasted for just about any recipe. I might make that today!
I buy an artichoke about once a month. They take a long time to boil, but they’re fun to eat. BTW you have to boil them, not steam them. They need to be immersed in the boiling seasoned water (lots of salt, lemon slices, cloves of garlic, peppercorns, a bay leaf, various herbs, a dash of balsamic vinegar) for 45 mins to an hour. Then let them sit in the water til cool, then in the fridge til cold. Not fast to make and not fast to eat.
Last time I bought one at Whole Foods, I had to tell the checker what it was. 
Around me, you can find stewing hens in a couple of places, but you need to know where to look. The Polish groceries will often have them, and the meat packing places usually have them. IIRC, they sell for a little bit more than regular chickens.
The bag of celery I have in my fridge right now has its leaves on it, so they don’t seem to be scarce here. It typically sells for cheaper than the cropped celery.
Me too, those exact things, always! Yellow and red bell peppers, too. (After a married lifetime of endless pepperoni pepperoni pepperoni and sausage sausage sausage.)
Everyone buys flour but I bake often so buy extra and yet run out nearly every weekend.
Running out of core ingredients mid process is like running out of gas. It should happen to you once or twice in a life time, not monthly.
I keep a couple of sacks of flour in my pandemic freezer. When i open one, i put flour on the grocery list. I never run out of flour.
Whipping cream is a common item but because I’m on a strict low-carb diet I go through much more of it than most people. I probably get 2/3 or more of my daily calories from cream in the form of whey protein shakes made with cream and unsweetened almond milk. Walmart sells heavy cream by the half-gallon so I can’t be the only person who buys it that way, but probably few people buy four half-gallon cartons every month.
I have a sunflower seed habit. Cha Cha brand, original flavor (superlow salted), product of Thailand. I buy the 250 gram bags about six at a time.
Based on what I see at my very diverse fruit market, the Mexicans use a cilantro and Vietnamese, Thai & Cambodians some, too. But the Indian and Pakistanis are the customers buying armloads of the stuff.
Irish-style oatmeal
Dried mangoes
Garlic Expressions vinaigrette
San Pellegrino orange and pomegranate soda
Hearts of palm
Smoked nova salmon ( basically like lox )
Canned mussels/oysters
Sake
Me too - two kinds. The brine-packed flats (for salads) and the tinned in olive oil kind (for everything else).
I also keep tinned sardines and octopus in stock, along with clam juice.
Forgot about the anchovies: Too late to edit 
I wouldn’t want to be caught flat-footed when a sudden urge for Putanesca strikes.
We buy Yum Yum sauce more frequently than we do ketchup.