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Preparing my pantry and freezer

It’s February 27th and I’m making a shopping list for shelf-stable foods that I can pick up in NYC for the coming months. News of the corona virus has just started to come out, and I always wanted a food blog, so here we go.

Thoughts so far:

  • Produce
    • Pumpkin/Butternut squash – basically immortal as long as you don’t make a jack o’ lantern
    • Ginger root – definitely
    • Dried limes – so good as a tea or in stews (also known as limu omani)
    • Dried mushrooms – also basically immortal
    • Dried chiles – act as the base for a lot of chilis, sauces, etc. I try to keep a few ancho, morillo, and pasilla chiles in my pantry.
    • a variety of dried fruits for stews (apricots, cranberries, apple, etc – not just for trail mix!)
    • Beans:
      • chickpeas
      • kidney beans
      • fava beans if I can find them – these can basically be a meal.
      • lentils
  • Carbohydrates
    • noodles
    • ramen
    • rice
    • weird nut flour? rice flour is nice, but I only ever use a tiny bit
  • Protein
    • silken tofu – basically immortal and can be used like eggs
    • soy milk
    • bouillon cubes
    • bones – perfect for broth
    • frozen fish – most fish we buy in the store was frozen anyway. I’ve recently gotten into fish and have a lot of easy recipes
    • ground beef/chicken/turkey – very versatile, lasts a month when frozen
  • Jarred/Bottled foods
    • Peanut butter
    • Sauerkraut to prevent scurvy
    • Lemon juice
    • Chinese preserved vegetables – really change the game with stir-fries, fried rice, stews, etc
    • Crushed tomatoes

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