Smart Feeder - Light sensor values

[surfer_chicken]

I'm currently helping my boyfriend learn to cook as we're both going to uni this September and it's something he needs (and wants) to learn. It's going quite well and it's given me a great idea for his birthday present. He's normally hell to buy for, insisting he doesn't want anything, so I'm just glad I've thought of something useful!

 

Anyway I'm planning on getting him a 'kitchen kit', as he has said himself that he would not buy his own spices, but he used them all the time! So a spice selection is a must.

 

The question is, is there anything else you couldn't live without in the kitchen? Preferably things that lasts a while

 

I might consider getting a few gadgets as well if there are any 'must haves' you know of

[Cinnamon]

Those little Bart Spices jars of crushed Garlic,Red Chilli,Ginger & Lemongrass all went into my daughters kitchen kit when she went to Uni - they are quick & convenient & last for ages in the fridge.

I also got her a good dried mixed herbs.

Pasta,Couscous & Rice were vital too.

 

As for equipment,I think that other than the basics the only major appliance I got her was a hand held blender,& even that was a cheapy one from John Lewis,which was about £10 I think.

She uses it all the time to make smooth pasta sauces,Soups & fresh fruit smoothies

[Space Chick]

There are certain spices I use constantly, cumin, cinnamon, coriander, Italian mixed herbs, garam masala, fajita seasoning, Chinese 5 spice.

 

These spices tend to be cheaper if you buy them in bags, but are harder to keep when open, I just keep them in a spice drawer

[Olly]

Balsamic vinegar - worth getting a really good one.

Marmite, always add it to gravy and stock.

Marigold Bouillon powder for making stock.

 

I use lots of spices and so on as well, but those three are essential.

[Lesley]

Seasoned Pioneers spices are in small resealable pouches so keep well. Not the cheapest around but they are really good.

[ubereglu]

Stock cubes, mixed herbs, olive oil/cooking oil, tomato puree, silicon spatula, wooden spoon, a good vegetable knife, chopping board, salt and pepper mills.

[cloud]

• A sharp knife - he won't find one of those in a student house as they're normally as blunt as hammer
  
• A cheese grater - 50% of my cooking at Uni required grated cheese
  
• Chilli power - the other 50% required chilli powder
  
• Garlic - I could not be without it
  
• Tub of mixed herbs - will disguise most kitchen disasters when you've run out of chilli
  
• 1000 Recipes book - Just what it says and bought for £1.99 and never fails me
  
• Tin opener - if all else fails, open a tin

Uni is a great way to learn how to cook, even if it's only spaghetti Bolognese and chilli con carne - two dishes that were my staple at Uni and for many years after.

[Chucky Mama]

Not an ingredient but some Tupperware style tubs to store things in the fridge (leftover sauces etc). A microwave rice steamer is an absolute must. We always have some Creme Fraiche in the fridge which tends to last better than cream and behaves itself well in terms of not splitting. Worcester Sauce,

[Cinnamon]

Lea & Perrins - without a doubt...I use it all the time.

Same with Bouillon,Tomato Puree & Lock & Locks

[Chicken shack]

As long as I don't run out of tea bags and milk nothing else matters.

[chickencam]

In terms of ingredients, onions have to be top of my list, there is hardly a savoury dish that gets prepared in this house without one, we grown our own, so usually have plenty. A basic spice collection is a must, cummin, coriander and tumeric for curries, paprika for mediteranean dishes, chilli powder or flakes for spicing things up a bit and chinese 5 spice for stir frys and Chinese soups. I would hate to be without my bay tree, but that might be a bit big to take to uni I also have a bottle of Marsala in the cupbaord which is great for making posh gravy, but hardly essential, it has taken me several years to nearly finish mine.

 

As for equipment, I couldn't live without a cast iron casserole dish, non-stick frying pan, a silicone spatula, sharp knives (my OH bought me one for our anniversary one year, I think he trusts me) and a microplane grater. I also find my stick blender very useful, I haven't used a liquidiser since we bought it, so easy, all you have to do is give it a rinse off straight after use, no blender to clean everything done in the pot.

[lillybettybabs]

As long as I don't run out of tea bags and milk nothing else matters.

I agree - I've always got a mug of tea in my hands.

[Egluntyne]

As long as I don't run out of tea bags and milk nothing else matters.

Same here.

[chickencam]

Yep the ultimate in kitchen essentials

[Chicken shack]

I knew tea would hit the spot.

[Mrs Webmuppet]

My essentials

 

onions

garlic

tinned tomatoes

tinned butterbeans

tomato puree

 

and also bread flour and yeast ( but then I make my own bread!)

 

and I couldn't live without my battered orange Le Cruset casserole.

[Geoid]

Herbs and spices:

(my current selection)

 

It is a lot, but with that I can make nearly every dish I want to.

[Lesley]

Herbs and spices:

(my current selection)

 

It is a lot, but with that I can make nearly every dish I want to.

 

 

Your array reminds me of the craze of re-arranging spices on supermarket shelves to make words

[kinsk]

For uni

 

Packet of uncle bens boil in the bag rice, saves disasters of rice sticking to pan and pan clogging up sink for months.

 

Tinned tomatoes, when we were really desperate tinned toms on toast were a saviour, but teach him a few basic pasta sauces which can be knocked up in the time it takes to cook the pasta and he's laughing. start with friend onions and garlic with either some bacon/pancetta/chorizo fried off, toms, mixed herbs, salt and pepper, or toms and a tin of tuna, mixed herbs.

 

Mixed herbs.

 

Worcestershire sauce, goes in all pasta sauces, and great on cheese on toast.

 

beans.

 

Teach him how to make eggy crumpets, soak a crumpet in beaten egg and fry in some butter, top with whatever you'd have on a baked potato.

 

Tins of tuna and salmon. Use tuna in pasta sauces, salmon in fish cakes.

 

Definitely tupperware tubs, assorted sizes and a marker pen.

 

Chorizo, usually on offer and great for chopping up and adding to rice friend off with onions and peppers.

 

Some jerk spice mix, or similar, great for sprinkling on anything especially things like chicken bits before roasting.

 

You can always expand on it but before you know what facilities he'll have and what storage space you are right to concentrate on the basics.

[surfer_chicken]

Thank you everyone! I'll keep referring back to this as I'm planning on slowly buying the basics to spread the cost

He's so far successfully made:

- tomato sauce and pasta

- spaghetti bolognese

- chilli con carne

- enchiladas

- lemon chicken

 

Next week he wants to try toad in the hole! Fingers crossed because I've only made it a couple of times myself

[Geoid]

Have a go at making this. Tasty and easy to make. (I leave out the mustard seeds)

[kinsk]

If you teach him to make the batter by equal volumes rather than by weight it'll save faffing around with scales at university.