Interesting scenario

by Dandelion 16th September 2010, 9:51 pm

So you're marooned on a desert island - sadly you haven't been washed ashore with eight gramophone records a book and a luxury, but in your pocket you discover one storecupboard ingredient which by some absentminded quirk you have put there. Which vital ingredient would you find indispensible to make the food on the desert island more palatable?

To kick things off, mine would be black pepper (in a handy grinder!!)- it sounds a bit boring, but I would already have the salt from the sea so would be able to flavour meat, fish and vegetables (if I could find them!). I think black pepper can be underrated or overlooked: it can turn home grown tomatoes on toast into something even more wonderful!!

by Adrian 16th September 2010, 10:14 pm

Garam Masala every time - there is no food that doesn't taste better as a curry.

:bhangra: chaakde phaate!! :bhangra:

by Sparhawk 16th September 2010, 11:56 pm

Definately Soy Sauce, I can happily have that with anything...

by Compostwoman 17th September 2010, 12:14 am

sugar
With the salt, you can do a lot

by Wilhelm Von Rhomboid 17th September 2010, 7:29 am

Foie Gras

by Lottie 17th September 2010, 9:32 am

chilli pepper Twisted Evil

by MrsNesbitt 17th September 2010, 9:50 am

Oxo - Katie knew how!

by Dandelion 18th September 2010, 4:31 pm

Wilhelm Von Rhomboid wrote:Foie Gras

Your store cupboard has some impressive contents, Billy!!

I can remember going round to see a friend when I was at college hoping that there might be the makings of some lunch in his kitchen - the cupboard was completely empty apart from a dirty container of salt and some out-of-date Smash. This has given me a useful baseline for what a store cupboard should or should not contain!

nomming

by Wilhelm Von Rhomboid 18th September 2010, 4:54 pm

Dandelion wrote:
Wilhelm Von Rhomboid wrote:Foie Gras

Your store cupboard has some impressive contents, Billy!!

Freezer, not store cupboard. I am assuming the desert island has a sizeable chest freezer. I don't mean pâté, I mean whole fattened livers. We always have at least half a dozen or so in the freezer. The secret ingredient in so many dishes and the making of everything from pizza to pig stomach stuffed with whelks to burgers to zapping up a simple gravy of foie gras, half a dozen egg yolks and some cream to lend interest to an otherwise bland dish... cabbage stuffed with pork loin, foie gras and lobster... or just a slab of it seared with horsefat french fries on the side, it's just such a versatile ingredient, especially when you're in a rush to get something on the table for the kids after school in the middle of the week and the larder has little to offer.

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