If you're sick of pasta, rice and beans during your coronavirus self-quarantine, chefs say to reach for these flavorful, shelf-stable ingredients.
Since the coronavirus crisis escalated a couple of weeks ago, grocery shoppers have experienced nearly unprecedented difficulties. Picked-over produce departments, nonexistent fresh meats, a shocking dearth of pasta, rice and paper products, a need to keep 6 feet between themselves and other patrons ... the list goes on.
“Salsa is incredibly flavorful and is quite salty and acidic, so it can be used to perk up all kinds of soups, sauces, stews and more. I use a jar of salsa to make a quick chili that tastes like it’s been simmering all day; I just add salsa instead of one can of tomatoes or tomato sauce.
SpamHormel’s cooked and canned pork product, referred to as Spam, first appeared in American markets during World War II, and after it spread to the Pacific islands, it ultimately became a pantry essential in many Hawaiian households. Chef Jeff Osaka of Osaka Ramen in Denver, regularly uses Spam on his restaurant menu and in his home cooking, explaining that “my secret weapon is most definitely Spam.
Tamarind Paste And Fish Sauce “With the lockdown in New Orleans, I really like to spend a lot of time in my kitchen because it keeps me sane and busy,” executive chef Nina Compton of Bywater American Bistro in New Orleans told HuffPost. She looks to pantry items with assertive flavors to liven up her dishes, and the two she finds herself reaching for again and again are fish sauce and tamarind paste. “Fish sauce and tamarind paste are amazing items to always have on hand in your kitchen.
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