Happy Sunday and welcome back to dinner, sorted. Let’s get your dinner, sorted.
I’ve had quite a few requests come in lately about how I keep my pantry stocked to always have things on hand to make. I’ll start by saying, my pantry is overly and aggressively stocked. I have a sauce addiction with nearly 100 sauces, almost every spice under the sun, and a liquor cabinet so full we could have parties until June (and I’m forever grateful for the privilege of having this problem).
HOWEVER, I definitely have staples that I use more consistently and frequently. I also aim to use more commonly found ingredients in all my recipes because when I started out cooking there was nothing I hated more than not being able to find an ingredient OR having to buy an ingredient that I would only use once (kinda how we got into this 100 sauce problem in the first place lol).
Substack has a word limit so I'm forced to share this as a PDF. But hey, it’s printable this way so may be good if you want to do a pantry audit! I’ve tried my best not to forget anything but I’m only human. If you’re curious about something you think I’ve missed, I’ll start a thread in the chat and you can ask me there. ⬇️
This week’s dinner, sorted: caramelized pork and pineapple noodles
pork and pineapple are a match made in heaven. I snuck in a few secret ingredients that really take this over the top and I hope you love it.