Cookbook giveaway – Mrs. Wheelbarrow’s Practical Pantry

95 Comments

• sgump  on  November 3, 2014

  Dried seaweed (ah, so I used to live in Japan . . .)

• Sharylmk1  on  November 3, 2014

  dried ancho chile peppers

• bching  on  November 3, 2014

  Dried puffball powder–I am an avid mushroom hunter and puffball powder is a umami bomb.

• Brooke1118  on  November 3, 2014

  Moonshine from Tennessee. I guess that's odd to many people.

• southerncooker  on  November 3, 2014

  A can of Korean bugs.

• hillsboroks  on  November 3, 2014

  I always have nut oils, flavored vinegars and fresh ginger on hand.

• Meista  on  November 3, 2014

  I have a lot of oils and vinegars of different flavours that most people probably wouldn't normally. Currently about 5 different vinegars and ten different oils!

• jammydodger  on  November 4, 2014

  Mirin and miso paste is about as weird as it gets at the moment, I'm afraid. Except maybe for the hearts in the freezer.

• Kerrey  on  November 4, 2014

  Lots of South American spices.

• Titch  on  November 4, 2014

  None 🙁

• mzgourmand  on  November 4, 2014

  Tamarind paste – in a block of tamarind pulp or already strained.

• Sarabclever  on  November 4, 2014

  sardines. I don't think that's weird, but plenty of people seem to…

• babyfork  on  November 4, 2014

  Smoked duck breast, thinly sliced and a homemade onion confiture with red wine and cassis.

• wester  on  November 4, 2014

  Walnut, hazelnut and sesame oil.

• lavenderashgrove  on  November 4, 2014

  Pomegranate molasses.

• decklededges  on  November 4, 2014

  Nutritional yeast

• deucemom  on  November 4, 2014

  many Indian and Asian spices my friends think are extraordinary, nothing too unusual

• ae.bell  on  November 4, 2014

  Nothing particularly unusual. I don't have enough storage space!

• FieenaZ  on  November 4, 2014

  In the freezer- beef tongue

• cambridgecook  on  November 4, 2014

  pomegranate juice

• infotrop  on  November 4, 2014

  I have some friends who are gluten free, so I have a variety of non-wheat flours & starches…I keep experimenting with different combinations.

• GillB  on  November 5, 2014

  Kelp salt

• jenniesb  on  November 5, 2014

  Ever since I started cooking from Ottolenghi and Tamimi's books, I've been keeping dried barberries on my shelf!

• jd5761  on  November 5, 2014

  yeast flakes

• vinochic  on  November 5, 2014

  lots of healthy things these days: goji berries , hemp hearts, brown rice syrup, cacao nibs, nutritional yeast, teff, freekeh. tempeh, dried nettles..

• BarbaraM48  on  November 5, 2014

  Caster sugar,British self rising flour,white Lily flour

• Queezle_Sister  on  November 5, 2014

  duck fat (freezer)

• ahering97  on  November 5, 2014

  Coconut milk

• rivergait  on  November 5, 2014

  Not my pantry exactly, but I always have homemade sauerkraut in the garage refrigerator.

• cookinginvictoria  on  November 6, 2014

  Dried hominy to make posole, an assortment of dried chile peppers (mulato, guajillo, ancho), duck fat, and smoked salt.

• kalex426  on  November 6, 2014

  NoT That unusual but I always have capers in my pantry

• milgwimper  on  November 6, 2014

  Rice different sorts, grits/polenta,beans,dwaenjjang (korean miso), and gochujjang (korean red chile bean paste)

• kimtrev  on  November 6, 2014

  I always have an assortment of grains. Right now, it's purple barley, black rice, glutinous rice, farro, buckwheat groats in addition to the usual white & brown rice.

• sallyjoy  on  November 6, 2014

  Black garlic and fresh wasabi leaves and root.

• matag  on  November 6, 2014

  Fish sauce

• raechef1  on  November 7, 2014

  Pumpkin seed oil.

• mskonieczny  on  November 7, 2014

  dried wild mushrooms

• ravensfan  on  November 7, 2014

  annatto powder

• pwsnook  on  November 8, 2014

  Unusual condiments bought at farmer's markets or specialty store sale shelves. Right now I have a jar of Pear Ketchup I'm waiting for just the right moment to use.

• pgarcia  on  November 8, 2014

  Many interesting spice blends.

• amylou61  on  November 9, 2014

  I always have a jar of pickled baby beets in my pantry, that I buy at a local farm market. I love them!

• tinaellen  on  November 9, 2014

  Bone marrow butter

• tjnelson1hotmail  on  November 10, 2014

  Tien dried peppers…can't make spicy Asian food without them!

• sharifah  on  November 11, 2014

  Mostly Malaysian ingredients which my friends find quite strange – shrimp paste, dried fish crackers, dried squid crackers, dried tamarind skin, etc, etc

• kidzcook  on  November 13, 2014

  Homemade chipotles in adobo

• stitchan  on  November 13, 2014

  Natto ,love it!

• homeeccentric  on  November 13, 2014

  Mirin

• reno2014  on  November 13, 2014

  Bison jerky. Some of my friends think it is strange, but bison done anyway is good for you.

• cupcakemommy  on  November 13, 2014

  Soy nut butter and sunflower butter

• cupcakemuffin  on  November 13, 2014

  coconut oil

• elizam  on  November 13, 2014

  Sezchuan pickled vegetables – they are amazing!

• Julia  on  November 13, 2014

  Mirin, fish sauce, orange flower water, rose water.

• smccandless  on  November 13, 2014

  Sumac

• Thredbende  on  November 13, 2014

  Home cured and smoked bacon from the heritage pig Horace my sister raised for me. The belly was 3 inches thick AFTER curing because these breeds were not bred to be slender. The flavor of the bacon is eye crossingly good.

• onewetfoot  on  November 13, 2014

  Rose extract.

• Nancith  on  November 13, 2014

  pickled watermelon rind

• calmond79  on  November 13, 2014

  Nutritional yeast!

• JanScholl  on  November 14, 2014

  I think I have a mustard from every country in Europe. I must have the most condiments ever.

• SLane  on  November 14, 2014

  I have too much of many things in my pantry but I am guessing that having a reasonable stock of dried beans could be classed as unusual ?

• t.t  on  November 14, 2014

  I don't know how unusual it is, but I always have konbu and katsuobushi to make my own dashi…

• chawkins  on  November 14, 2014

  A lot of strange things in my pantry, off the top of my head: dried squids, dried octopi, dried shrimp, dried oysters, dried scallops, salted eggs, thousand year old eggs, shrimp paste, nori, preserved turnips, preserved mustard greens.

• hihelen_westbrook  on  November 14, 2014

  Gochujang. Love it!

• RickPearson54  on  November 14, 2014

  Job's tears

• nicolthepickle  on  November 14, 2014

  Liverworst and Dropjes (salted black licorice)

• sallypv  on  November 14, 2014

  It may not be the most unusual, but my new favorite is Turkish marash pepper.

• weetzie188  on  November 15, 2014

  dates!

• trudys_person  on  November 15, 2014

  Molasses! Love it!

• lucycury  on  November 16, 2014

  Spices.

• Mimmi  on  November 17, 2014

  Tamarind paste!

• rahiscock  on  November 18, 2014

  Marinated artichokes

• contest718  on  November 20, 2014

  apple butter. macadamia oil. coconut oil.

• Analyze  on  November 20, 2014

  I'm always using things up to keep them fresh, so this probably won't always be in my pantry, but at the moment I made a dish with bonito flakes, seaweed, wasabi powder, and soba noodles, which were all pretty new to me. Delish!

• rstuart  on  November 21, 2014

  Nothing unusual, beyond an excess of baking ingredients!

• dbcurrie  on  November 22, 2014

  Not sure how unusual it really is, but I always have semolina flour.

• ballen  on  November 24, 2014

  Masa Harina — always on hand for making chili.

• msophelia  on  November 25, 2014

  Joe's Stuff – a seasoning blend that my husband discovered while living in New Orleans.

• fluffysammy  on  November 25, 2014

  My homemade Sautern Jelly which i use in everything from casseroles to crumbles

• JulesCk  on  November 25, 2014

  I guess it's not that unusal but I always have cocoa nibs!

• ckline  on  November 25, 2014

  Nothing unusual, but I do like dill relish instead of sweet in a lot of recipes.

• diannerh49  on  November 25, 2014

  Anchovies, artichoke hearts

• robinj  on  November 25, 2014

  8 kinds of vinegar, from 30 year old balsamic to banyuls

• Ericalgr  on  November 25, 2014

  Pine nuts

• chikadulce  on  November 26, 2014

  My pantry is pretty basic, but I probably have at least 5 different grains. Plus the usual canned goods, pastas, cereals, etc.

• Cjelineo  on  November 26, 2014

  We have capers, fish sauce and feta cheese at all times. Not sure how unusual☺️

• Thredbende  on  November 26, 2014

  Concentrated venison stock.

• zubs1990  on  November 27, 2014

  Tomato jam.

• chach  on  November 27, 2014

  many different kinds of flour

• wanderlustdream  on  November 28, 2014

  Miso paste. Makes for a very richly flavored roasted chicken and broth. 🙂

• smallan  on  November 29, 2014

  Frozen pigs feet. Homemade duck gizzard confit (in duck fat).

• bomika  on  December 1, 2014

  I'm pretty much traditional southern; nothing very unique!

• jluvs2bake  on  December 1, 2014

  Are grape leaves unusual? If so, grape leaves!

• lebarron2001  on  December 1, 2014

  Chocolate infused balsamic vinegar

• Simmer1949  on  December 1, 2014

  Rice flour to make Brazilian cheese bread, but that really isn't an unusual item just one I don't use very often. I am curious when one would use chocolate infused balsamic vinegar. Going to look it up right now!

• tmcginty  on  December 1, 2014

  Smoked salt

• JessieBsMom  on  December 5, 2014

  Gochujang