DIY bread crumbs

Blotzphoto left a great tip in a comment:

“Just save the heels of your sandwich bread in the freezer until you have a critical mass of them. Fill your food processor and give them a buzz. Then spread them out on a cookie sheet and toast them in a 200 (F) degree oven until they are all dried out. Transfer to a container of choice and store in the freezer. Don’t have a food processor? Toast your heels in the oven first until dried and toasty, then grabbing as many as is comfortable run them over the fine holes on a box grater,

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The well-stocked pantry

You don’t have to buy things all at once, especially if you’re on a budget. But aim to have all these things on hand in your kitchen. They’ll serve you well for nearly all recipes and as you become more proficient at improvising you’ll find meal possibilities that don’t require a trip to the store. That brings economy, too.

I pity the fool who does not have:

  • salt
  • black pepper
  • sugar (any variety. . .white, brown, cane, rice syrup, etc.)
  • all purpose flour
  • bread crumbs
  • corn meal
  • vegetable oil
  • dried beans
  • dried peas and other legumes
  • variety of dried pasta
  • vinegar
  • baking soda (the single most useful household item ever)
  • baking powder (it is distinct from soda)
  • corn starch
  • oregano
  • thyme
  • bay leaf
  • basil
  • sage
  • cinnamon
  • cayenne
  • rosemary
  • cumin
  • chili powder
  • garlic powder
  • onion powder
  • turmeric
  • a good pre-blended curry powder
  • nutritional yeast—yes! even if you’re not vegan it’s magic, tasty stuff.
  • soy sauce—don’t buy Kikkoman. Stick with good quality, real shoyu (soy and wheat) or tamari (soy only). San-J brand is excellent.
  • Frank’s Red Hot pepper sauce
  • liquid hickory smoke flavor
  • Thai fish/oyster sauce—you won’t use it all the time, but when you need it it’s essential. Keeps well in the fridge