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Top Chef: Your Top Ingredients [Mar. 21st, 2008|10:37 am]
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Ok, a follow up to yesterday's Top Chef post. A friend and I were discussing the show, and how each of the contestants was allowed to bring a certain number of items from home along with them. Basically, the things they can't cook without. My friend mentioned that he'd bring things like peanut butter and mayonnaise that they might not have in a Top Chef style kitchen (note that in this season's Ep1, only Richard was wise enough to bring mayo, and Andrew had to make some out of eggs and oil when he discovered there was none in the pantry). But I don't use mayo that often, and the only time I eat peanut butter with anything other than a spoon is if I'm making a dipping sauce for my broccoli. But there ARE a few seasonings and such that I love, that I put in a LOT of dishes I make. Things that might not appear in a Reality Show Pantry, but that are ALWAYS plentiful in a Patti Pantry. The things I'd take with me -- both food and gizmos -- are, in no particular order:

1. Penzey's Bicentennial Seasoning. It goes with anything.
2. Better than Boullion. It's a bit like Marmite in texture, but has a beef base, like Bovril (which you can no longer get in the US, thanks to Mad Cow issues). Makes anything taste like meat.
3. Curry powder. Because like garlic, you can never have too much.
4. My Pampered Chef food chopper.
5. Lime salt. Adds a bit of zip and zap to just about any Mexican-inspired dish.
6. Chickpeas. Because when you run out of ideas or time, you can always make hummus and jazz it up with something fun.
7. Quinoah. It's a great base for any meal from meat to soup, and takes on the flavoring of whatever seasonings you use. It's light and nutty, and it's good for you too.
8. Goat cheese. A little bit goes a long way.
9. My garlic press. It beats the hell out of having to peel and chop those puppies.
10. Rosemary. If at all possible, I'd bring a pot of it, so I could have it fresh each time. Yum yum.

Alright, my friends. If your idea of cooking involves more than just "Open box, remove film", what would be your top ten items you'd take along with you?

linkReply

Comments:
From: (Anonymous)
2008-03-21 05:05 pm (UTC)

10 items I can't cook without

(Link)

Love your list; here's mine:
1. My wonderful chef's knife ... really, really sharp, with a wide blade that is perfect for smashing garlic cloves.
2. Aforementioned garlic cloves. Do I really need to explain this?
3. Paprika, for it's flavor and the way it helps anything brown beautifully.
4. Microplane. There's nothing like it for zesting citrus, plus it's great for removing brown spots from cauliflower.
5. Cuisinart food processor. An old friend, it saves so much time and effort.
6. Penzey's Brady Street Cheese Sprinkle, for garlic bread, pasta, roasted vegetables ... the list goes on and on.
7. Fresh basil and rosemary. There is no substitute for these herbs right from the garden. (Yeah, I know I snuck in an extra 2-for-1 there.)
8. White wine, because it makes nearly everything taste better.
9. Electric spice grinder (otherwise known as a coffee mill). I never, ever buy ground pepper or coriander.
10. Gluten-free flour. Those of us who can't tolerate gluten can't live without it.

Your Mom
[User Picture]From: [info]pattithewicked
2008-03-21 05:29 pm (UTC)

Re: 10 items I can't cook without

(Link)

If you put the rosemary and basil in the same pot, technically it's just one item :)

And the Brady Street Cheese Sprinkle is definitely a worthy item -- you can make plain stuff taste good just by throwing some of that on there.