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The weather cooled off today, so this afternoon I have cooked a yummy Indian pudding (Semiya Payasam, which I cooked for longer than the recipe calls for because I like my creamy desserts thicker than seems to be the Indian norm).
While it was cooking, I decided to do something I've been thinking about for a while and list all my spices and seasonings. Yes, I have so many that I lose track and sometimes buy the same thing twice, or have to dig through the cupboards checking what I've got. By the time I was done I wasn't sure whether to be more embarrassed by the length of the list or the fact that I made a list of all my spices. But now that it's done, I guess I might as well post it. It's useful to me to know what's in the pantry, and you may derive some amusement from it.
This is what happens when (a) you like to cook dishes from several different cuisines, (b) you want to have all the ingredients around because you hate making a special trip, and (c) you grew up poor and if you never actually went hungry, you occasionally came close, and you really do not like empty cupboards.
For your further amusement, note that this list doesn't include fresh, quickly-used flavorings like fresh garlic, ginger, cilantro, etc. And it doesn't include anything I'd classify as more an ingredient (such as dessicated coconut, nuts, seaweed, miso paste) than a seasoning.
( liiiiiiiissssssst )
Yes, children, I really do have six kinds of soy sauce. *laughs* I've also got (roughly, since I'm not doing any more damn inventorying today) at least three kinds of rice, eight or ten kinds of dried beans, three kinds of seaweed, and oodles of noodles. Oh, and four kinds of sugar (granulated white sugar, brown sugar, palm sugar, jaggery).
This is the start of my weekend, and I have major cooking plans since the weather is supposed to stay cooler: spicy pork noodles with lime leaves tomorrow, then chicken with yellow split peas, green beans with cardamom and mustard seed, potatoes in coconut sauce, cucumber and tomato salad with yogurt, and possibly more if I'm feeling inspired on Friday, to set me up with leftovers for the next work week. Hopefully after that I won't feel quite so much like a food hoarding weirdo.
While it was cooking, I decided to do something I've been thinking about for a while and list all my spices and seasonings. Yes, I have so many that I lose track and sometimes buy the same thing twice, or have to dig through the cupboards checking what I've got. By the time I was done I wasn't sure whether to be more embarrassed by the length of the list or the fact that I made a list of all my spices. But now that it's done, I guess I might as well post it. It's useful to me to know what's in the pantry, and you may derive some amusement from it.
This is what happens when (a) you like to cook dishes from several different cuisines, (b) you want to have all the ingredients around because you hate making a special trip, and (c) you grew up poor and if you never actually went hungry, you occasionally came close, and you really do not like empty cupboards.
For your further amusement, note that this list doesn't include fresh, quickly-used flavorings like fresh garlic, ginger, cilantro, etc. And it doesn't include anything I'd classify as more an ingredient (such as dessicated coconut, nuts, seaweed, miso paste) than a seasoning.
( liiiiiiiissssssst )
Yes, children, I really do have six kinds of soy sauce. *laughs* I've also got (roughly, since I'm not doing any more damn inventorying today) at least three kinds of rice, eight or ten kinds of dried beans, three kinds of seaweed, and oodles of noodles. Oh, and four kinds of sugar (granulated white sugar, brown sugar, palm sugar, jaggery).
This is the start of my weekend, and I have major cooking plans since the weather is supposed to stay cooler: spicy pork noodles with lime leaves tomorrow, then chicken with yellow split peas, green beans with cardamom and mustard seed, potatoes in coconut sauce, cucumber and tomato salad with yogurt, and possibly more if I'm feeling inspired on Friday, to set me up with leftovers for the next work week. Hopefully after that I won't feel quite so much like a food hoarding weirdo.
