-I have about 30 different herbs and spices, plus some fresh herbs growing in my window.
-Fresh ginger root (kept in a baggie in the fridge, with the air sucked out of the bag).
-Cooking wines: red, white, sherry
-Liquid concentrated bouillon: beef, chicken, vegetable
-Canned tomatoes and tomato paste
-Condiments: Ketchup, mustard, dijon mustard, sweet relish, honey, barbecue sauce, hoisin sauce, soy sauce.
-Oils: extra-virgin olive oil, olive oil, corn oil, sesame oil
-Vinegars: white, balsamic, apple cider, white wine vinegar
-Rices: basmati, brown, jasmine
-Premade dried pastas
-Butters, etc: Salted butter, Unsalted butter (kept in the freezer), Shortening
-Cheeses: Always cheddar and grated parmesan … but rotating supplies of ungrated Parmesan, Monterey Jack, Manchego, Provolone, Brie, Mozzarella, etc
-Cans of legumes: black beans, pinto beans, garbanzo beans, kidney beans
-Milks: Fresh milk in cartons, powdered skim milk, canned evaporated milk, canned condensed milk
- Bacon: I always have bacon in the freezer (I accordion-fold each strip, then bag it and suck the air out of the bag .. that way, I always have bacon or bacon bits when needed).
And baking stuff:
-Flours: all-purpose flour 000 pizza flour, cake/pastry flour, unbleached flour, whole wheat flour, semolina (for pasta), cornmeal, corn flour (masa harina)
-Sugars: Granulated, light brown, dark brown, powdered
-Leavening agents: Baking soda, baking powder, cream of tartar
-Baking chocolate: various types of chocolate chips, semi-sweet chocolate, bittersweet chocolate
-Various extracts: almond, vanilla, orange, etc.
I buy fresh vegetables and fruits as needed, some frozen fish, and some of the meat I buy I will freeze.
I enjoy cooking and baking, and find it fun to make all sorts of things from scratch ... to say nothing of how much better it tastes than store-bought.