a fairly wide range of cooking ingredients, including condiments and spices, on hand at all times. My kitchen is relatively
small, but has well planned storage space plus an indoor pantry off the kitchen. We have an upright freezer in the garage,
a large hall closet and two roomy pieces of furniture to store infrequently used dishes and serving pieces outside the kitchen
and Dollar Smart
do not have much storage space, purchase ingredients in sizes that are convenient for you to store. If you rarely use
sugar, you may want to purchase sugar in 1 pound boxes rather than in 5 or 10 pound sacks and buy a larger package only around
holiday time when you will be making large batches of cookies and goodies.
is especially true for herbs and spices.
can purchase a 5.5 ounce container of dried basil for a relative low cost per ounce at a warehouse store, with limited shelf
life after the container is opened. Fortunately, we can now purchase herbs and spices in small containers that may be
more cost-effective than bulk sizes that loose flavor after long storage times. I have read that "red" spices should
be stored in the refrigerator. These include: paprika, chili powder, cayenne pepper and Chinese 5 spice.
can also grow your own herbs from starter plants purchased at your local nursery on your patio or in your garden; or,
if you have a green thumb, start herbs from seed. Otherwise purchase bunches of fresh herbs from your local supermarket
or farmers' market to enjoy the best flavors.
have never stocked a kitchen before, there is not a lot of advise I can give you that would not be influenced by my own cooking
habits. Best advise: Take a long serious tour of your parent's kitchen, refrigerator, pantry and freezer with
notepad in hand. Write down everything you like. Important! If you really like a dish, asked for the recipe.
Ask your partner to do the same. Build you own family cookbook
as you go. Select recipes and make a shopping list of the ingredients then go shopping.
Partner Prepares Something You Don't Enjoy
serious, and casual, cook gets tired of preparing the same thing over an over. Any good cook will experiment with new
dishes. Your duty as the partner/diner is to taste the dish and eat it (period). The cook has earned that honor
from you. Based upon my personal experience, if you do not enjoy a certain dish, you may want to say something like
this, "I appreciate your efforts, but I really don't care for this dish." Don't belittle the cooks intensions,
but, on the other hand, do not tell the cook how very, very much you enjoyed the dish or you're are going to see this dish
on your plate repeatedly.
heard that you can prevent mold from forming on cheese once you have opened the package by avoiding touching it with your
hands, even if they are just washed. The good news is that I tried this and it appears to work. I keep
cheese in plactic bags and hold the cheese through the plastic when slicing or grating. Voila, less or no mold until
the whole brick of cheese is consumed!