pantry essentials

anticipating splitting my time and what is occupying the most brain space?

which items out of the pantry i would haul down with me.

and can i fit it in one bin? ish.

finally taking myself through this exercise.

every cookbook i read has an introduction section of their pantry essentials. it can be applied to general cuisines like mexican or thai, but at the end of the day, it's still through the lens of the author.

i refer to a lot of ingredients as essential for a chinese pantry, but i mean, if i lived out of my car, what items would become really essential? and specifically essential for me?

in my 6-compartment wine tote, limiting my sauce/condiment selection:

things for braising mostly

soy sauce

dark soy sauce

black vinegar

rice vinegar

sesame oil

fish sauce

in my pantry box:

mole paste

dried pineapples

mung beans

quinoa

lentils

dried shiitake

bonito

kombu

unopened bag of gluten free flour

white rice

my remaining box of tinned fish

dried noodles

canned chickpeas

canned pumpkin

canned refried beans

fruit powders - blueberry, maqui, mulberry (in an effort to become a smoothie person)

in my fridge organizer box:

usually full of weird (sometimes forgotten) ferments, misos, bags of pickled things, misc jars of jams. i can't be too overzealous with this one as i won't really have a cold box in transit. whatever it is, must also fit in my modest little yeti cooler

miso

oyster sauce

vinegar collection - malt, grapefruit, veg scrap red wine

syrup collection - 

yeast

in my bake box:

vanilla

honey

cinnamon

jasmine extract

pandan extract

things i'll resolve to buy as needed:

AP flour

sugar

butter

okay so in conclusion, it's not so much an essentials list and more of a what I have and need to use list.