Rice. I second this motion.\ Eggs. Incredibly versitle, nutrious &C. Pick a green vegitable I like peas, becasue of hte versitility. My favorite sort is snowpeas, which is a cop out since you shouldnt cook em, just wash em and use for garnish, greens, &C Cheese. there are 10 zillion types of real chese out there. I recomend a good vintage chedder for learning with, it has a nice sharp taste and a firm texture. might be to strong for kids tho Mozzeralla is also wonderfull to work with, not jsu shreadedo n pizza Beef. In different places in the world, different cuts of beef have different popularities. so prices, cuts, and similar vary wildly. there are inumerable specalities you can look up. Beef is one of the more universaly available meats, and so is worth learning. A fish. If oyu live in a costal area, it;s a crime not to know how to prepare fish. I hate most salt water fish, but i still know quite a few very solid recipies. Chili. IMNSHO the absolutely most fantastic spice on the planet. dried and groud, fresh, pickeld, preserved, seeded or unseeded, salted, roasted, and in several hundred varieties (although only expect to be able to find 2 or three unless you live in a country where it is worshiped) Salt and pepper. Classics for a reason. learn their secreats. master tasty food. An oil. Butter, peanut oil, oliveoil, or similar. make your choice and learn to use it. pay for something good, not the random "vegitable oil" crap. Once you perfect one source of greasey goodness, you will be able to use lots of others. Even a teaspoon in the rightplace can have an amazing effect on foods. Something unique to where you live. For obvious reasons Something awesome from far away. Something i like to use in stews is south african Biltong (dried, spiced beef). I have to buy it from an import delictessian, and it costs, but is it worth it? yes. by trying out ingredients form other culturs than your own, you expose yourself to otherstyles, and broaden your understanding of food. Pork, or another pig product. Unless you have religeous reagons agisnt it, it;s even more common than beef, and usualy a bit cheaper. learn to use it both with an without fat. a lot of people who "dont like pork" actualy dont like the traditional euro high fat cuts. Butterfly medelions. Chicken. Versitle food. Try to use freerange, tougher, but it has flavour. beans. Boil em, fry em, roast em, refry em, soup em. Hundreds of varieties. cheap as hell. Noodles. So many varieties, each wiht their individual uses. Boquet garni. A combination of eurpoen spices. an excelent starting point for beginners. this is the sort of thing i use in my kitchen all the time.
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Eggs. Incredibly versitle, nutrious &C.
Pick a green vegitable I like peas, becasue of hte versitility. My favorite sort is snowpeas, which is a cop out since you shouldnt cook em, just wash em and use for garnish, greens, &C
Cheese. there are 10 zillion types of real chese out there. I recomend a good vintage chedder for learning with, it has a nice sharp taste and a firm texture. might be to strong for kids tho Mozzeralla is also wonderfull to work with, not jsu shreadedo n pizza
Beef. In different places in the world, different cuts of beef have different popularities. so prices, cuts, and similar vary wildly. there are inumerable specalities you can look up. Beef is one of the more universaly available meats, and so is worth learning.
A fish. If oyu live in a costal area, it;s a crime not to know how to prepare fish. I hate most salt water fish, but i still know quite a few very solid recipies.
Chili. IMNSHO the absolutely most fantastic spice on the planet. dried and groud, fresh, pickeld, preserved, seeded or unseeded, salted, roasted, and in several hundred varieties (although only expect to be able to find 2 or three unless you live in a country where it is worshiped)
Salt and pepper. Classics for a reason. learn their secreats. master tasty food.
An oil. Butter, peanut oil, oliveoil, or similar. make your choice and learn to use it. pay for something good, not the random "vegitable oil" crap. Once you perfect one source of greasey goodness, you will be able to use lots of others. Even a teaspoon in the rightplace can have an amazing effect on foods.
Something unique to where you live. For obvious reasons
Something awesome from far away. Something i like to use in stews is south african Biltong (dried, spiced beef). I have to buy it from an import delictessian, and it costs, but is it worth it? yes. by trying out ingredients form other culturs than your own, you expose yourself to otherstyles, and broaden your understanding of food.
Pork, or another pig product. Unless you have religeous reagons agisnt it, it;s even more common than beef, and usualy a bit cheaper. learn to use it both with an without fat. a lot of people who "dont like pork" actualy dont like the traditional euro high fat cuts. Butterfly medelions.
Chicken. Versitle food. Try to use freerange, tougher, but it has flavour.
beans. Boil em, fry em, roast em, refry em, soup em. Hundreds of varieties. cheap as hell.
Noodles. So many varieties, each wiht their individual uses.
Boquet garni. A combination of eurpoen spices. an excelent starting point for beginners.
this is the sort of thing i use in my kitchen all the time.