This is about what you consider a staple, something you’ll buy more if if you are running low. And only the food staples you keep in your fridge. I guess if you keep batteries it baking soda in the fridge, you can mention that, too, but I’m interested in the food aspect.
Beer. Various cheeses, salad greens, salad dressings, mustard, ketchup mayo, hot sauces, Almond milk, Soy milk, various soy sauce blends, yogurt, cranberry sauce.
(eggs and butter are kept at room temperature)
Cheese.
Pickles. The same jar has been there forever. I even like pickles but never seem to be able to finish the jar.
I just checked and the sell by date is April of 2022 so out they go, even though they most likely are OK and I could have a pickle feast. Thank You.
Now I’m wondering what the hell is in the back of the freezer.
Milk, cheese, margarine, soda, ketchup, mustard.
Eggs. No eggs means an unhappy spouse. Also, they’re a very versatile food. After that, it’s butter; I use a LOT of butter. Milk/half&half: gotta have the morning coffee. Bacon: we have bacon nearly every morning. Mayo and other condiments.
Yeah, pickles are preserves. I wouldn’t have even looked at the sell-by date. I’d assume they were fine unless they’d gotten too soft or something.
Vegetables: carrots, celery, leeks, red and/or green (sweet) peppers, lettuce, garlic, parsley
Dairy: skim milk, semi-aged goat cheese, Parmesan cheese
Condiments: mayo, mustard, ketchup, Worcestershire sauce, soy sauce, Tabasco sauce
Other: beer, cooking wine, bread, black olives, anchovies in oil, corn starch, baking powder
Refrigerating the bread works best for me, as it’ll get moldy after four or five days, otherwise, and it takes me about two weeks to finish off the loaf. It’s very moist and heavy (like pound cake) and makes excellent toast, right down to that last slice.
Breakfast. It’s my favorite meal so I always have eggs, thick cut bacon, cheddar cheese, butter, and cream.
Orange juice
Powerade
Tomatos
Butter
Water
Peanut butter
Spaghetti sauce
Cold air
eggs,
spinach or other greens
citrus
apple or bell peppers
cold brew coffee
Beer, mildew and disappointment.
My 2 week shopping list: [replace if needed otherwise ignore]
squeezy mayo, squeezy garlic, squeezy ginger [ie pureed garlic ginger or garlic, and the mayo that comes in squeezy bottles] brown mustard, german sweet mustard, catsup, horseradish sauce, wasabi, pickled ginger
block cheddar, mozzarella, parmesan, greuere, swiss [i prefer to shred or slice my own cheese], small round of brie [love baked brie] 5 pounds butter [i don’t use fake fats, we evolved to eat real fats]
2 pounds bacon, 1 ham slice [you know, the cm thick ones, generally with the small bone section] 2 dozen eggs, 1 qt half and half, 1 pound meatloaf blend [1/3 each beef veal and pork] 1 pound ground beef, 1 package [um, 2-3 pounds] boneless fake country style pork ribs, 1 package boneless skinless chicken whichever version is cheaper
large bag [10pounds?] potatoes, onions, celery, carrots, 2 napa cabbages, 1 daikon radish, 3 pound sack apples, ditto navel oranges, hand of bananas, any other fruits or veggies at mrAru’s option, depends on what looks good. This past week it was a pink pineapple. Was OK, would rather spend the money on 2 regular pineapples instead.
lentils, split peas, great northern beans, barley, rice [ preference for the really ultra long grained stuff from the Indian grocery in Groton] Usually these are first shopping trip of the month ingredients
all purpose flour [10 pounds] rye flour [3 pounds] whole milk powder, kosher salt, dry yeast [bread ingredients] I make bread at least twice a week.
random dry pasta - I like angel hair, buckwheat soba, rotini, orzo and wide egg noodles. I hate making pasta.
So, while I will consider cooking the damnedest stuff [currently have rice flour to make korean style rice cakes for a cooking project] and gojujong, miso [2 types] adzuki paste and white kimche.] I fall back on about 12-15 sort of stock recipes to make handicapped life easy on myself.
I usually have a lot of stuff in my fridge but there’s not a lot that is there constantly. Ground coffee in an airtight container, cream for coffee, butter, and condiments like ketchup, Dijon mustard, barbecue sauce, chili garlic sauce, and others I’m not remembering, and varying types of cheeses, are pretty much the only constants. Eggs are usually present, along with precooked bacon. Also vine tomatoes are usually present, for bacon and eggs, burgers, and sandwiches. Plus Coke for me and beer in case my son drops by – I don’t drink the stuff myself. A million other things come and go, but those are the constants. The freezer is a whole different matter.
It is hard to go wrong with an omelet!
I lived for a number of years in Norfolk VA, and the majority of my friends were single guys in the military. It is amazing the number of guys I taught to be at least competent in the kitchen. Omelets are a serious game changer for guys who normally live on junk food. A core dozen recipes would definitely include breakfast, how to make a good beef stew, a good chicken noodle soup [also making the stick from a whole bird, and using the meat in the soup with more meat poached and ready to be chicken salad] and how not to turn vegetables into goo =)
I always have milk. If i don’t have milk for my breakfast cereal, i get really cranky.
I also almost always have eggs, Parmesan cheese, butter, yogurt, assorted condiments and jams, carrots, hummus, lemon juice, berries (also for breakfast cereal) and jars that I’ve stored duck and goose fat in. And a fat can, for the fat i don’t want to keep. When the can is full i throw it away and start a new one.
Condiments include ketchup, hot sauce, mint sauce, fish sauce, lime juice, mustard, mayo, relish, and hmm, i seem to have some rice vinegar and hoisin. I also have hoisin unrefrigerated, in the cupboard, along with all the other vinegars. I wonder how those ended up in the fridge. Leftover wine destined for cooking lives in the fridge, too.
And i usually have some seasonal fruit, celery, some other veggies to cook for supper, and some other cheese.
El Yucateco green habanero hot sauce. Sriracha, chili crisp, capers, jumbo olives, onion/celery/Hellman’s mayo for my weekly tuna salad craving, better than bouillon (chicken and beef), lard, salad mix of some kind, spinach, arugula, cheese of some kind, eggs, milk, butter, usual condiments but definitely Dijon mustard, tamari, Worcestershire sauce, vermouth, lemon curd.
- Vegetables: carrots, celery, onions, potatoes, broccoli, lettuce
- Some sort of fruit, although what kind of fruit varies depending on what’s in season and available at the farmers market. Currently it’s oranges.
- Condiments/sauces: Ketchup, mustard, mayo, soy sauce, fish sauce, hot sauce, lemon juice, lime juice
- Beverages: Almond milk, orange juice, beer, diet soda
- Other staples: eggs, butter, yogurt, bread (I find refrigerating bread keeps it from getting moldy longer), pickles, cheese of some sort, although I usually change up what kind.
Milk, cheddar cheese, ketchup. Those are the mandatory staples. After my kids are out of the house the ketchup will disappear.
Everything else – eggs, condiments, cold cuts – I can live without for a few days or until I’m cooking something that requires that specific item. But milk and cheese I have every day. In fact today on the way home from work I couldnt remember how much milk we had left so I stopped at a store and picked some up. Turned out we still had half a gallon but that’s ok, the new gallon will get used soon enough.