May 5, 2009

This list was inspired by a former bachelor colleague who asked “Is there going to be anything on this blog for me?”  Why yes sir, and here it is.

* Indicates items for which I recommend you buy the highest quality you can.


Black Beans (it’s hard to make these taste bad)

-Italian seasoned

Canola oil

Chicken stock*

Corn (canned)

Jam or fruit preserves

Maple syrup*

Olives (black or green)*

Olive oil*

Pasta (linguine is a good all-purpose noodle)

Peanut butter




Tomatoes (canned)*

Tuna (canned)

-plain white

Worcestershire Sauce (great for marinades)


Barbecue sauce*

Bottled salad dressing


Dijon mustard*

Eggs (the most versatile ingredient of all time?)




Soy sauce (refrigerate after opening)


  1. voila! finally a structure that’s understood by engineers. you’re god-sent! xoxoxo

    Comment by Lisa — May 12, 2009 @ 12:53 pm

  2. Nishta!

    I recently bought some very good chicken stock for a paella I made, and wow was it good. I’m sold on the “buy the best quality stock you can” argument. Unfortunately, said very good chicken stock is sold only in large containers, and I have no doubt it will go bad quickly. Since I only need to cook myself one big, stocky meal a week, am I good to freeze the stock?

    Comment by Mark — May 15, 2009 @ 10:27 pm

  3. Freeze away, my friend! You can go two ways: freeze stock in a plastic container, leaving about an inch of room at the top for expansion. Or, you can pour the stock into ice cube trays & freeze–then, store the cubes in a Ziploc bag, so you can use only as many as you’ll need at a time. The latter is a bit more effort, but I find it pretty convenient. Glad I sold you on the high-quality stock argument! And yum paella! That’s one dish I’ve been nervous about trying at home. Any suggestions based on your experience?

    Comment by bluejeangourmet — May 16, 2009 @ 9:03 am

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