An empty kitchen is expensive because it forces you to order takeout. A well-stocked pantry is your insurance against laziness and hunger. You don't need 50 ingredients; you need the *right* 15 to make a hundred different meals.

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Stocking a versatile pantry from scratch

Stocking a versatile pantry from scratch

TL;DR: Buy spices you actually use, focus on long-shelf-life carbs, and don't buy bulk until you know your habits.

An empty kitchen is expensive because it forces you to order takeout. A well-stocked pantry is your insurance against laziness and hunger. You don't need 50 ingredients; you need the *right* 15 to make a hundred different meals.

Step-by-Step Guide

  1. The 'Base' Carbs: Buy Rice (white or brown), Pasta (one short, one long shape), and Oats. These last forever and form the bulk of meals.
  2. The 'Flavor' Trio: Oil (Olive or Vegetable), Acid (Vinegar or Lemon Juice), and Salt (Kosher or Sea). Almost every dish needs these three.
  3. Protein Cans: Canned beans (black, chickpeas, kidney) and canned tuna/chicken. Cheap, pre-cooked protein sources that act as sides or mains.
  4. The Sauce Builders: Canned tomatoes (diced or crushed), Soy sauce, and maybe a hot sauce. With these, you can make Italian, Asian, or Mexican inspired bases.

FAQ

Which spices should I buy?

Salt, Pepper, Garlic Powder, Onion Powder, Paprika, and Italian Herb Mix. Don't buy the 20-pack rack.

Should I buy bulk?

Only for things you use daily (like rice). Spices and oils go bad/rancid over time.

How do I store flour?

Air-tight container. If you rarely bake, keep it in the freezer to prevent bugs.

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