What do you always have on hand? Why?

I’d count refrigerated items as pantry staples if they keep for longer than a couple weeks.

One recent addition to my pantry has been dried chillies - great base for red chile sauce for enchiladas. Those plus maseca and some beans (also both staples) and I have a base for amazing enchiladas or tacos or whatever.

  • Onomatopoeia@lemmy.cafeEnglish
    3·
    10 days ago

    Really depends on you and what you cook.

    I like to keep one extra of stuff (within reason) so I don’t have to run to the store if I get low on something.

    Some things in my pantry that are probably uncommon: Lyle’s Golden Syrup, canned adobo, Teriyaki Baste and Glaze (not sauce, this stuff is much better), Agave nectar, Baker’s Joy (oil spray with flour), gravy mixes in large containers (instead of packets), Chili, Clam juice, and of course a bunch of spices (with a backup).