Heres a question... As mentioned a couple of times, I'm in a location that has a noticeable lack of non standard issue ingredients, most noticeably Asian ingredients, but many others, too which I stock up on when travelling and sometimes order online. I also like to DIY.
A good cook and foodie friend in NM who shops at well stocked Asian and other supermarkets is sending a care package and asked for a shopping list.
Which shippable ingredients (either essential or otherwise) would you put on the list?
Also, which regional ingredients or components, adjuncts or condiments do you DIY out of necessity or choice?
I've DIYed doubanjiang, hoisin sauce, black bean sauce, kimchi, Branston pickle, pomegranate molasses, harissa, hot sauce (chili sauce), fermented chile paste, olives, salted anchovies, cystallised fruit and citrus peel, dried fruit and veg, among others for e.g. And do you have fave recipes/methods? Anything goes.
A good cook and foodie friend in NM who shops at well stocked Asian and other supermarkets is sending a care package and asked for a shopping list.
Which shippable ingredients (either essential or otherwise) would you put on the list?
Also, which regional ingredients or components, adjuncts or condiments do you DIY out of necessity or choice?
I've DIYed doubanjiang, hoisin sauce, black bean sauce, kimchi, Branston pickle, pomegranate molasses, harissa, hot sauce (chili sauce), fermented chile paste, olives, salted anchovies, cystallised fruit and citrus peel, dried fruit and veg, among others for e.g. And do you have fave recipes/methods? Anything goes.
Actually there's an online South Asian store from Houston and Las Vegas that does curry leaves etc but I haven't tried an order yet.
Wow, impressive 
