75 Basic Foods: A Shopping List

fruit loop

fruit loop

Inactive
Again, from the old y2k boards

Dried Beans
Dried peas
Rice
Flour
Macaroni
Noodles
Brown sugar
White Sugar
Powdered Sugar
Corn syrup
Maple Syrup
Baking powder
Baking soda
Cornstarch
Yeast
Grits
Cornmeal
Powdered milk
Cocoa/baking chocolate
Crackers
Rolled oats/oatmeal
Boxed macaroni & cheese (especially for kids - they love this)
Bouillon (several flavors)
Popcorn
Assorted kinds of nuts
Coconut
Raisins
Dried prunes
Jellies and jams
Shortening
Olive oil
Clarified butter
Vinegar
Cream of tartar
Tea
Coffee
Powdered drink mixes
Candy
Ramen noodles
Jalapenos
Cream soups (mushroom, chicken, tomato)
Tomato sauce
Stewed tomatoes
Canned vegetables (get a variety)
Pie filling
Chilis and tomatoes
Canned chili
Canned chicken
Canned tuna
Canned beef or dried
Canned salmon
Salt cured country ham
Eggs
Cheese
Barbecue Sauce
hot sauces
Mayonnaise
Mustard
Ketchup
Parsley
Sage
Rosemary
Oregano
Basil
Thyme
Nutmeg
Allspice
Cinnamon
Cardamon
Dill
Mace
Cumin
Chili powder
Vanilla extract
Lemon juice
Onion powder
Garlic powder
Black pepper
Salt
Coriander
 
Moggy

Moggy

Veteran Member
I'd make some adjustments to your otherwise excellent list, fruit loop, for nutritional consideration...such as arrowroot instead of cornstarch:

Considered easier on the stomach than other forms of starch, arrowroot contains calcium and carbohydrates (less than in cornstarch) as well as other nutrients, making it an effective digestive and nutrition aid.

Here in the kitchen there are several advantages to using arrowroot.
First, it's a more powerful thickening agent than wheat flour. Substitute two teaspoons of arrowroot for one tablespoon of all-purpose flour. Half a tablespoon of cornstarch will give the same thickening power. I usually substitute one-for-one in recipes calling for cornstarch.
Second, arrowroot is flavorless and becomes clear when cooked. Unlike cornstarch, it doesn't taste like chalk when undercooked, and it doesn't dull the appearance of sauces, fruit gels or ice cream.
Third, arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch, making it ideal for delicate sauces. Like cornstarch, arrowroot should be mixed thoroughly with a cold liquid before being added to hot mixtures.

Additionally, I'd remove the corn syrup due to its disease-causing nature.

I'd add organic unsulphured molasses to use with bean recipes or to merely add iron to one's diet by taking a teaspoonful once a week...and I'd add apple cider vinegar to make herbal vinegars, one of the methods of obtaining needed vitamins and minerals (according to the herbs used).

Moggy
 
bluefire

bluefire

Senior Member
I went through the list and marked 20 things we don't have because we don't (and wouldn't) use them, and 5 things we use that we don't have right now. Thanks for the exercise!

A few things I'd add that we enjoy: 32 oz jars of Christopher's garlic from Costco -- tastes more like fresh, and is a great deal at $3.99 a jar; worchestershire sauce, and, for a special treat (too expensive to use much of, but we love it) A-1 sauce.

Not to drift the thread, but I've looked high and low on the net for a tried and true recipe to make a 'tastes like it's A-1' sauce, but the reviews on what people have put together so far aren't very encouraging. Does anyone know of a truly good recipe?
 
P

psychonautbuddy

Contributing Member
bluefire said:
A few things I'd add that we enjoy: 32 oz jars of Christopher's garlic from Costco -- tastes more like fresh, and is a great deal at $3.99 a jar;
Click to expand...


http://www.timebomb2000.com/vb/images/smilies/old.gif
:ld:

I bought four of those back in Spring 2003, just before the breaking of Iraq.
I'm on the fourth jar now, and it's not very fresh anymore, and jar #3 wasn't
much better. I'm guessing 5 years max on that stuff. Next time, I'm getting
the dehydrated garlic granules from Nitropak or somebody like that. That
wet-pack stuff just doesn't have the shelf life for my needs.

Psychonaut
 
homemakerof6

homemakerof6

Inactive
With that list I'm finding I'm pretty good except for picking up a little more in certain areas. But where do you find salt cured country Ham ??? Or is that something you've got to learn and do yourself ?
 
Josie

Josie

Has No Life - Lives on TB
Like what homemakerof6 asked, where to find them. I already have canned hams. I'm guessing, but salt cured country ham's wouldn't need to be refrigerated. Right? And when cooked, would it need to be purged of some of the salt? How?
 
S

Stormy

Veteran Member
Salt Cured Ham

I got ours at the Cracker Barrel restaurant store here locally and just hang them in the bag from nails on rafters in the basement.

There used to be a guy on eBay that sold them. Or they are available online from folks like Smithfield hams, or just google salt cured country ham.

To prepare them for eating, boiling is the key. Here is the Old Lard-Stand Method, a Confederate Era Recipe:

16-22 Pound Country Ham
2 Cups Sorghum
1 Cup Vinegar
Cold Water to Cover

Pour Vinegar and Sorghum over ham. Cover with water. Slowly bring to full boil. Boil for one hour. Remove ham and container from stove and wrap tight in quilts or blankets.

Let stand for 12 hours. Take ham out of water. Cover with brown sugar and bake in 350 oven until brown. Cool before slicing.

Also forgot to mention to scrub off any mold on the rind of the ham before you boil it.
 
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S

Stormy

Veteran Member
Moggy, I fully agree about adding unsulphured molasses to one's preps. Mine isn't organic, but Brer Rabbit and Grandma's brand. I don't know where to get organic.

We use it all the time in bread recipes, for seasoning purposes, plus we like it on hot buttered biscuits. I even put it in grits. But heck, I'd prolly even put cauliflower and anchovys in grits :lol:
 
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