Stuff I found going through my pantry

[Mosca]

Most of it not opened...



This one I used. But I don't remember how long I've had it, when I used it or for what, or if anyone liked it.






Obviously I bought this at the same time. It seemed like a good idea.






No idea. I used it for something; probably a recipe from a Wegman's flyer. It is good, though. Maybe I'll mix up some salad dressing with what's in there.






Hey! I like rooibos tea! I forgot I had this. I gotta move this to the front.





Someone said they injected something with this. I stopped injecting things before I got a chance to try it.






I don't know, isn't this the same stuff? In a world with Worcestershire sauce, soy sauce, and fish sauce, why?






Yep. But why a lifetime supply? Because it was only a dollar more than the little bottle. All I ever use it for is chili. A teaspoon at a time.






I'm sure this is excellent. Some day I'll use it.






I made something with this, and I'm sure it was delicious. But that's all I know. Maybe a potato thing?






My mom used to put this in beef stew. I tried it. Honestly, I didn't think it made a difference at all.






Ooo. I forgot I had this. Moved front and center!


Of course, I just rearranged everything. You never know, after all, I might see something I like, and halfway down the list it calls for maple chipotle finishing sauce!

[Attjack]

I use Maggie on the regular although only started more recently. It has its own flavor profile just like different fish sauces do. Vegans like it. I buy Angostura in bulk and use it multiple times a week. I used to use Braggs liquid aminos often but have gone back to soy sauces although I still have some on hand.

If I made a thread like this about my pantry it would take days to create.

[Attjack]

I looked it up and did not know this.

Julius Michael Johannes Maggi (9 October 1846 – 19 October 1912) was a Swiss entrepreneur, inventor of precooked soups and Maggi sauce.
Date of death: October 1912) was
Born: 9 October 1846, Frauenfeld

[Mosca]

I found out about Maggi when a guy I worked with was raving about a steak house in NJ that put Maggi on the steaks… I tasted it, and wondered why anyone would ruin a good steak like that. Not that Maggi is bad, but I didn’t think it made the steak any better, not at all.

[Attjack]

I put it on chicken that I chop and roast to eat on salads for lunch. I make a big batch and freeze it in 2 portion containers.

[Steve R.]

Well, those first two won awards so they're keepers. You might need that aji amarillo for Peruvian food.

[Attjack]

I keep mine in the fridge but it's a paste.

[shify]

Yup - aji amarillo is integral in peruvian green sauce. Although I've never seen it in powder form, I always have the paste in my fridge for when the urge strikes

[acorgihouse]

Like the others, aji amarillo I use for Peruvian food (and they have like 100 different varieties of potato.) I use the paste also, never seen the powder, but I use the aji amarillo (yellow pepper) paste in yellow ceviche (the Peruvian national dish.) It's pretty good in aioli, IMHO.

[Murdy]

Curiously, I, too, had a bottle of pomegranate balsamic vinegar that we used very little and nevertheless took up prime real estate in our pantry for an excessive amount of time.

IIRC, those aminos got some traction with the Keto crowd for a while.

I would advise you to put the bitters into a Manhattan.

[texastweeter]

Its good with venison

[Draznnl]

You're a brave man, delving into the depths of your pantry. You couldn't get me to do that on a bet.

I don't know why you have Angostura bitters in the pantry, but every well-stocked bar should have a bottle to mix a Sazerac or a Classic Manhattan among others.

I see Murdy beat me to the Manhattan advice while I was typing.

[Mosca]

I’m not a cocktail guy, though. Never have been. I drink like a beer every two weeks any more.

[Steve R.]

The last time I did that I found two sweet potatoes that had sprouted.

[Michael_in_TX]

I probably go through that much Mexican oregano about every three months.

Here's Steven Raichlen's recipe for Aji Amarillo chicken: https://barbecuebible.com/recipe/per...marillo-sauce/

Also, I agree....I really like rooibos tea as well. I can drink it by the gallon.

[jfmorris]

Haha. I need to clear out the pantry too.

In case you were not aware though - maple syrup is perishable, and is supposed to be refrigerated after opening. Check the back of the label if this was in the pantry, and confirm, but every bottle I've ever bought said to refrigerate after opening.

As the others suggested - the bitters are for cocktails, not cooking...

[Attjack]

Sort of true sort of not.

How long does maple syrup last?
Maple syrup never spoils! This is due to the high concentration of sugar in maple syrup. Maple syrup should be kept in the refrigerator once it’s opened so as to discourage mold from growing on the syrup. Should mold grow on maple syrup, it’s safe and easy to remove. Just scoop the mold off the top of the syrup with a spoon...

[Attjack]

https://bensmaplesyrup.com/pages/map...%20the%20syrup.

[Mosca]

No,I didn’t know that about the syrup, thanks.

The internet says it doesn’t go bad, but if not refrigerated mold can grow on it. I checked, and there’s no mold, so I gave it a quick taste (it rocks) and into the fridge. Again, thanks!

[Huskee]

Your narrative along the way had me laughing out loud. Fun stuff!

[Greygoose]

I have to show this to my wife,,,,,
I’m bad ,,,,but ur makin me look good !!!!

[Hulagn1971]

Bitters are a great addition to a bloody mary.

[smokin fool]

We cleared out our pantry a last year too, best find was the pea soup with a best before date of 1998.
My wife always finds these cool recipes she just has to try, the recipe calls for 1 tablespoon of the key ingredient.
But you can only buy the key ingredient in 45 gallon drums.
Then only makes it once.

[Mosca]

This I understand. I don’t think I’ve had anything over 20 years old, but those first two sauces, the maple chipotle and the black pepper, are probably from 2016.

[Mosca]

Here's a couple more.



We went to a wedding last year, and the couple (lovely people) passed out these little jars of honey as favors. There were dozens left over, and they pressed them on us (and everyone else). I love honey as much as the next guy, but I never use it, except to make Meathead's KC sauce.






I have no idea. I'm sure it seemed like a good idea at the time. I have no idea how long ago that was.

[SheilaAnn]

Aji Amarillo for Peruvian green sauce. But not in powder form.
maggi seasoning: msg for Eastern Europeans
rooibos tea: delicious! One of my favs! And I am a tea snob!
bitters: got hiccups? Couple drops on a lime wedge and suck.
bitters: got a tummy ache? Or hungover? Bitters, seltzer, squeeze of lime.

[Murdy]

You forgot the vodka on the last recipe

[fzxdoc]

SheilaAnn and Mosca , enlighten me on rooibos tea. A friend gave me some from the health food store.

Now for what I call literary palate cleansers, I read Alexander McCall Smith books, and his series #1Ladies Detective Agency talks about Botswanian rooibos tea all the time. I looked its prep up on the interwebs, and found that traditionally, Botswanians cook their tea. "Making proper tea is Africa is not as boring as steeping a good old English brew in water; tea must be cooked." That quote is from a Botswanian-type recipe that I found:

Proper Bush Tea

Recipe
2 cups of water
2 cups of milk
4 redbush/rooibos tea bags
Sugar/honey/sweetener to taste

Method
1. Pour the water and milk into a saucepan and bring to the boil.
2. Once at boiling point and the milky water begins to bubble and froth just to the point of boiling over, turn off the heat and throw in the teabags.
3. Allow to steep for 5 minutes.
4. Serve your tea as is or sweetened.

Is that how you make it?

Kathryn

[Mosca]

I just steep it like tea! It has a really interesting taste, like nothing else.

I've heard it never goes bad. And, I've heard, if using bags, you can reuse the same bag a couple-three times. Idk about either though.

[SheilaAnn]

fzxdoc like Mosca I just steep in hot water. I do not use milk or cream in my teas. The only time I add anything is when I am sick. Then I will do a touch of honey and lemon. And if I’m really sick, a splash of B&B. 🤣

For me, it’s a little floral, but not overkill. I enjoy the heartier black teas like oolong, Darjeeling or English breakfast. And when we go out to ramen, I get the barley tea (so strong!). And then jasmine tea at dim sum.

[LA Pork Butt]

That looks like my pantry. Filled with good ideas that were never used. Of corse, you can’t get rid of a good idea waiting to be born into some good food.