tag:blogger.com,1999:blog-8826637953792614851.post5395115817450458112..comments2024-01-16T04:25:33.797-05:00Comments on A Man for All Seasonings: Blechta kitchen staples: foodRick Blechtahttp://www.blogger.com/profile/11800052815589987998noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8826637953792614851.post-5743423474178991522012-04-20T10:06:48.015-04:002012-04-20T10:06:48.015-04:00Part of the reason we have 5 different mustards is...Part of the reason we have 5 different mustards is that no one in our family likes the same kind. Vicki likes Dijon, one son likes a honey-based one, another likes a smokey one, and I like one with horseradish. The dry mustard is needed for a number of things, but mostly as an ingredient rather than a condiment.<br /><br />Your suggestions are very interesting and certainly good additions to any list. I'll have to try "sumac". That sounds quite interesting.<br /><br />I probably should have mentioned that we always have dark and golden raisins, and dried apricots on hand since we use a handful here and there, especially in hot weather.<br /><br />Thanks for the suggestions!Rick Blechtahttps://www.blogger.com/profile/11800052815589987998noreply@blogger.comtag:blogger.com,1999:blog-8826637953792614851.post-45152875362334547252012-04-20T09:57:13.972-04:002012-04-20T09:57:13.972-04:00OMG! five types of mustard!! When I regained consc...OMG! five types of mustard!! When I regained consciousness...I was overwhelmed by inadequacy. How about these, to balance things out? I keep pomegranate molasses, dried figs, tahini, rose and orange waters from Middle Eastern shops. They add a certain je-ne-sais-quoi to soups, stews, salad dressings. Oh, and the seed flavouring called "sumac" in English. It adds a tartness to soups & dressings if you're out of lemon -- or allergic to citrus.HelenLnoreply@blogger.comtag:blogger.com,1999:blog-8826637953792614851.post-10043872387312791032012-04-19T22:15:55.715-04:002012-04-19T22:15:55.715-04:00Someone clever has pointed out that I left chocola...Someone clever has pointed out that I left chocolate off the list. We have three at all times: chocolate chips, 75% dark chocolate and cocoa powder. Thanks, Carol!Rick Blechtahttps://www.blogger.com/profile/11800052815589987998noreply@blogger.com