done and then it's the simple things of what you want to have in stock in your refrigerator in your freezer in your pantry that's going to make cooking easy and enjoyable and healthy so one of the places I want tostart with you guys is the tools so this goes to this will work for you because this is all under counter space these
literally the chicken and about seven or eight things that everybody has in their pantry cinnamon cumin salt pepper chili powder and a couple a couple of othermaybe two other things mix that all together rub it all over the chicken uh before you've done that you've squirted
That looks really good by the way. My pantry is currently chock full of Momofuku seasoned salts.
alone and I have we have really good knife solution and tips coming up awesome anyone else any blahs Pantry Pantry spread all over the place so is the pantry what's in your pantry or the fact that it's disorganized disorganized disorganized okay yeah that's a that's a big stopping point for a lot of people you feel overwhelmed when you look in there so
I think the other thing that has helped some restaurants is the ones that have had the means or the wherewithal to own their own buildings, which is a huge deal right now in our pantry all the time or our freezer really get a lot of hits or attention.
Yeah. Exactly, exactly. Thank you so much for coming. What are some pantry staples that would be great for Caribbean food or Caribbean cooking. Mm. What staple dishes are for Caribbean cooking.
Make ahead of time, yeah. The P stands for pantry , so we cover that-- rice, pasta, couscous, everything that is frozen-- frozen peas, frozen corn and things.
Yeah. What's the philosophy behind the pantry ? So the pantry is-- at the back of the book, we listed a list. There's a list of about 10 ingred-- not about, exactly 10 ingredients-- that are-- this is the contract you sign when you buy the book.
stop and allow ourselves to feel whatever feeling that we're feeling. Or into your pantry , into your fridge, out at a restaurant.
And most people are good people. Same thing with your pantry , right?
My next book is on the modern larder, so something like sumac will get featured extensively. It's the unsung pantry ingredients, really. I had my unsung vegetable heroes, and now I'm doing the pantry .
You all familiar with Butler's Pantry ? Butler's Pantry , probably the best way to describe it, it's like a gourmet food outlet. You're probably in there if you want to buy really good quality, fresh, homemade food on your way home in the evening.
Food, if you're going to promote food, you have promote food with that yumminess. And Butler's Pantry bring in a professional photographer each time they take photographs. But because photography is so expensive, and it's probably only about half the price that it was five or six years ago.
So I have a really good-quality photograph, but will it be used? And what Butler's Pantry do is they trial all the photographs. So if they're doing a new, I don't know, salmon dish, they storyboard the entire thing.
book like it doesn't lack flavor but we're using ingredients that you have normally in your pantry just putting unexpected combinations together yeah layering I was I was really impressed by that I also really enjoyed the balance of indulgent what we would consider more like indulgent like the fried Oreos and
But if we have more than 10, then we'll make finger foods. What my pantry transpires is not someone's idea of marketing, of what color should be in someone's pantry .
There's a database of pantries. You pick the pantry that you want. You find the pantry , and now you've got a direct connection with that food pantry .
You pick the pantry that you want. You find the pantry , and now you've got a direct connection with that food pantry . One of the pantries did something I hadn't expected.
It was His Hands Food Pantry . This particular pantry registered and they did something in their listing I haven't expected. They talk back to the community and said, hey, we need stuff from you.
And that is that, I've discovered that in the nonprofit world, great ideas don't receive quite the reception they receive in the for-profit world. Imagine every food pantry in America-- all 33,500 are on AmpleHarvest.org.
But that's easier said than done. It's an amazing pantry of nutrients.
The recipe is obviously in the book so I'm not gonna talk about amounts. Peanut butter is a pantry ingredient. Something I include on the 50 dollar pantry list because it is one of those things that is relatively inexpensive, it's high protein, and it can be used a whole bunch of different
are okay can we not have that awesome thank you okay so what's in your refrigerator what's in your pantry all of those things really make a big difference on how much you're cooking what you're cooking how you feel after you're cooking so for you I want to address the spice thing right away so for going to this answers both of your questions is
And this is a staple everyday use pantry fish sauce.
A big section of the book is pantry staples because I feel like, again, adding that extra touch like you would in a restaurant comes down to a lot of those just
And it's keeping turmeric in my pantry , something we talked about earlier, is how I'm going to add it into my scrambled eggs
We always have canned beans in the pantry .
It will last in your pantry for ages.
to go and get in their pantry if they want to cook your food?
They should be a part of your pantry staple.
That looks really good by the way. But it always comes down to pantry .
You always want to understand the pantry of those distinct cuisines, because without understanding it, you just don't know how much to use or how to store them.
Iio Jozo and the Japanese Pantry guys have-- Takehiro's their exporter.
I keep this stuff in my pantry , because it can turn any dish into a Viet-ish dish, because it has,
It could be what's in your pantry or in your refrigerator.
If you have this in your pantry , you can pretty much make a lot of the recipes in the book really easily,
Whether you reach for them in your pantry , whether you reach for them under your sink, whether you reach for them in your laundry room,
The exmple that I used in the book was from Butler's Pantry . You all familiar with Butler's Pantry ? Butler's Pantry , probably the best way to describe it, it's like a gourmet food outlet.
Or you look at a pantry of food and how do you make that into a meal.
But if we have more than 10, then we'll make finger foods. So this is what a zero-waste pantry looks like.
The idea was to both be a in the cloud registry of food pantries across America-- an opt-in registry by the way. This is something where each pantry says we want to be a part of this. And a search engine.
One of the pantries did something I hadn't expected. It was His Hands Food Pantry . This particular pantry registered and they did something in their listing I haven't expected.
They're a part of my pantry to the degree that I can.
It's been sitting out in my pantry .
You'll be just having in your pantry many more ingredients, that not only will I-- I give you here a story, so you know how they came to be,
Peanut butter is a pantry ingredient. Something I include on the 50 dollar pantry list because it is one of those things that is relatively inexpensive, it's high protein, and it can be used a whole bunch of different ways. So, that's there.
Thank you. male #3: Could you list a few of the other things that are on your 50 dollar--. Things you should have in your pantry list. Gabi Moskowitz: Do I have the list?
Brooke: We keep staples in the pantry which is also in the beginning of the book with the tools.
So we begin with a well-stocked pantry .
think are a great place to start next place this is going into the issues with the spices and the pantry is ingredients ingredients are okay can we not have that awesome thank you okay so what's in your refrigerator