HOME > Chowhound > Home Cooking >

Discussion

please help me with my kitchen restock

I'm almost finished with a kitchen remodel and haven't bought anything since July. Hence, my cupboards are quite literally bare. Since the holidays are coming up, I want to get the best of everything that I can reasonably afford, especially for baking. Below are my shopping lists. I would greatly appreciate your input on the brands I've chosen, the places I've chosen to get specific items, anything I've left out, etc.

Kroger
Hain baking powder or Bob's red mill
white lily ap flour
king arthur bread flour
domino sugar, powdered sugar, brown sugar
Barilla pasta
grandma's molasses
cabot's creamery butter
better than boullion
crisco
veg. oil

penzey's
fleur de sel
ground ginger
cardamom
cinnamon
nutmeg
pumpkin pie spice (perhaps redundant)
raspberry enlightenment
cocoa powder (maybe Trader Joe's instead)
garlic powder
peppercorns

trader joe's
rice, arborio, jasmine, basmati
coffee
plugra
white chocolate chips and regular chocolate chips
preserves
juices
turbinado sugar
olive oil
oats
parmesan cheese

Is all yeast created equal? I'm not much of a bread baker. Mainly will be used for pizza dough and waffles.
espresso powder from somewhere
I have trader joe's tahaitian vanilla and penzey's almond extract, but am not crazy about either, so recommendations would be helpful
plotting order from nutsonline - almonds, dried strawberries, mangoes, etc.
eggs are local
And I'm totally coveting the cookie baker's gift from Lake Champlain chocolates, but I can't justify $50.

Thank you in advance.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. No advice as I live in England, but I have to ask. What is raspberry enlightenment?

    1 Reply
    1. re: greedygirl

      according to the penzey's website, it's to be used in rotation with balsamic
      ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid
      kind of a novelty, I guess, but I love raspberries, so thought I'd pick it up since I'll be there anyway

    2. Just a suggestion, but I never buy brown sugar anymore. I mix molasses (and yes, I use Grandma's too) with white sugar. My recipe is about two tablespoons molasses to cup of sugar, which makes a medium dark brown sugar. You can go lighter or darker as recipes require. I just mix it up in my food processor and save a lot of money.

      And I bake all my family's bread. We buy yeast in bulk at our local food coop, which also is much less expensive than buying it by the cube or envelope though I have used all the popular brands. I don't notice any difference between them.

      1 Reply
      1. re: SharaMcG

        I was about to say the same thing with brown sugar. I don't buy it anymore either. I like the control of how dark to make it and it's much less expensive.

        As yeast goes, you can buy a huge amount at Costco for about $3 and keep it in the freezer. I've barely made a dent in it and I bake quite a lot. If the OP bakes bread, I'd also suggest vital wheat gluten.

      2. If you make your own pizza dough, you should seriously consider the Sir Lancelot high gluten hard wheat flour from King Arthur. It’s even higher gluten than their bread flour and IMHO makes a superior pizza.

        No, I don’t think all yeast is created equal. And an awful lot of what’s available on supermarket shelves has been sitting there for ages. I prefer Saf Instant, which I keep in the freezer.

        I don’t see balsamic vinegar on your list. A must-have for me.

        And I’d add grapeseed oil. I much prefer it to canola when I don’t want the flavor of olive oil.

        I do think pumpkin pie spice is unnecessary. I much prefer to use fresh spices in the quantities I prefer, not those chosen for me. And nearly all the best recipes specify the quantities of the individual spices anyway.

        2 Replies
        1. re: JoanN

          sorry about that. I neglected to mention that my vinegar stock doesn't really need replinished. I have balsamic, rice and apple cider still. I guess my cupboards aren't completely bare after all.
          but grapeseed oil's going on the list. peanut oil too.

          1. re: JoanN

            Agree that pumpkin pie spice is unnecessary, but you may want to get some mace in its stead, as I find that a nice addition to the nutmeg/cinnamon/allspice blend.

            and I always have a few boxes of Zatarain's low-sodium red beans & rice on hand for a quick, cheap meal/side dish on those "oops!" nights.

          2. If you're going to Trader Joe's, I like D'Aquino espresso. It's fair trade and organic and makes a good cup of coffee. If you're near a Costco, you can get fresh vanilla beans there. You can make your own vanilla. I've heard good things about Penzey's extra strength vanilla and that's on my list of things to get. As nutmeg goes, don't get the preground one. I'd do w/out pumpkin pie spices, as others have suggested. I have never used it, nor wished I had it.

            Powdered sugar I generally don't stock up on but pick it up, as needed. I only use it for frosting. I don't know if you use any whole grain flour, but I like King Arthur's and also use ww pastry flour. I like the heartiness of it. I use cornmeal more often than I think I will, from making corn bread to baking bread/pizza. Parmesan cheese--TJ has parmegiano reggiano. It also has good fresh mozzarella if you make pizza or lasagne.

            1. Do you have baking soda? Vinegar- it always comes in handy (white, cider, rice wine, balsamic...) I'm wondering if you still have spices from before the remodel- if not, there would be an endless list of things you could purchase.