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This liquid chile condiment, manufactured in California by a Vietnamese immigrant, is a chef favorite for its bright heat. Use in marinades and dressings; stir into mayonnaise for a spicy sandwich spread; or squirt onto your eggs in lieu of Tabasco.
Walnut oil:
Bursting with the delicate scent and flavor of a freshly cracked walnut, this oil is fragile and needs to be refrigerated. It emulsifies beautifully, making it a natural choice for salad dressings – shake it in a jar with other vinaigrette ingredients and you'll love how it thickens and turns a creamy white color. Walnut oil is also great drizzled on butter lettuce, splashed on roasted vegetables or brushed on baguette toasts before being topped with a variety of delicious spring ingredients.
Grainy Mustard:
Essentially a combination of whole mustard seeds suspended in vinegar and spices, grainy mustard works well in creamy sauces. Or mix it with a bit of honey or maple syrup, spread on top of salmon fillets and roast for a savory-sweet topping with texture.
Crystallized Ginger:
These confections (shown above) are chunks of dried ginger root preserved in sugar. Chop finely and add to a fruit salad; drop into a glass of champagne for a pretty condiment; or add to brownies or sugar cookies for an interesting taste and texture component with a bit of heat.
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4-01-2010 @7:59AM LAVERRNE said... SOMEHOW I'VE MANAGED SOME WONDERFUL FRENCH COOKING WITHOUT THOSE, AS DID MY FRENCH MOTHER CIE LA VIE
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4-02-2010 @1:03PM k said... Staple? Gee, I wonder if the writer knows where he (she?) left the dictionary?
4-01-2010 @10:19PM Sprinkle Cookie said... C'est la vie?
4-01-2010 @8:16AM John F.C. Taylor said... Really? Gee, I wonder how I managed to do without them for so long?
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4-01-2010 @11:13AM r bearfield said... same here, that crap is about as useful and healthy as those aceia berries they lie about.
4-01-2010 @8:39AM Marsha said... Really,,,, I have never heard of these and have never heard them mentioned on any Cooking show. Why don't you list the real staples Salt, Garlic, Pepper, Onion, and a good cooking oil..
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4-01-2010 @8:43AM sunny said... These are STAPLES???
Quick let me add them to my shopping list.
I don't know how I've been cooking for 40 years without them.
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4-01-2010 @10:29AM metrochef said... Hmmm, Seems I have all 4 of those ...I guess some of us cook more than others.
4-01-2010 @1:06PM Max said... While it is silly to call these things "staples", the author is trying to expand the culinary horizons of the average American, who rarely cooks anything that takes more than a few minutes of prep time. One would think that with a cable network that is devoted entirely to trying to educate Americans about how to actually cook instead of eating fast food and reheating frozen dinners in the microwave, there would be some positive comments to an article like this. Your loss.
4-01-2010 @10:00AM virmaxer said... Well shucks, don't know how so many people can rant about my barbecue without me adding them there spices to it. Must of been lieing to me all this time. Recon I better go to Walmart and see if they have these things. Wouldn't want to be without them anymore. Right!!!!!!!!!!!
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4-01-2010 @10:56AM CAROL said... Maybe you shouldn't be so flip about those items until you try them. Tabasco is usually in most kitchens so having srircha isn't a far stretch from Tabasco. It is really hot but great. I haven't tried the mustard or the walnut oil but maybe I will. But what I won't do, Virmaxer, is dismiss their good qualities like you did.
4-01-2010 @3:53PM Catmoves said... Having never heard of the others, I will comment only that ginger root is not usually enjoyed by people under 40 years of age. But it is one benefit of growing up.
It's yummy, eaten as a sweet,
4-01-2010 @4:03PM MarvelousJoe said... I have none of the four in my kitchen. I guess this article is for the gourmet cooks of the world. Alas, I am only a droplet in the ocean of culinary arts.
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4-01-2010 @11:43AM virmaxer said... Carol: Maybe you should read my comment a little closer. I was being more flip at someone telling me that my kitchen isn't complete without something they like. Not particularly at the ingredients. How do you know that I don't have some of those ingredients in my own kitchen? Seems like you made a judgemental call on me when you don't even know me. Or how did you put it. Maybe you dismissed my good qualities.
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4-07-2010 @11:23AM Regina Helton said... Whether considered considered a "must have staple" or not, the uses are interesting enough for me to try something different. Having been a truck driver on the road for over 14yrs. I am so ready to expand my "foods I have to try" list! Happy Cooking Everyone!
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4-07-2010 @8:58AM rick said... carol, you go girl!
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4-01-2010 @12:55PM Marlene said... I don't have any of these. I'm not sure what a kitchen is for. I only have one cause it came with the house.
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4-01-2010 @1:12PM Michelle said... I can live without 3 of them...but for 14 years we've never been without the Sriracha. Makes the best wing sauce. We don't know how to pronounce it either. If anyone knows...pass on the info.
For a long time we could only find it in an Asian market (we live in pennsylvania). When they no longer carried it we then had to get a friend in San Francisco. They sell it in all the stores now. It's great mixed with a lot of fresh minced garlic, some bar-b-que sauce and what ever spices you have handy. Yummy wing sauce! Gets hotter the longer you keep it. Freeze it and a year later it clears out any sign of the flu you might have!!
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4-01-2010 @1:35PM beachgirl1 said... Crystalized ginger is a wonderful additive to home made cookies. When used along with rose water in spice cookies it gives just the right about of bite to the cookie. Don't knock it till you've tried it.
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4-01-2010 @1:29PM Bud said... Thanks for the emuslification tip on walnut oil. Purchased some a couple of year ago. Was amused with the taste but never really figured out what it should be used for.
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