“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you already have the ingredients. Our definition of pantry encompasses refrigerator, freezer and cupboard, so you can make entire meals with “pantry” items.It is ok not to have everything- there are three levels of pantries- essential, expanded and expert. No two people will agree on a list of staples — but there are fundamentals ingredients to keep on hand that last.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.  Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.BY JULIA MOSKIN

Storage Note

<ul><li>Take everything out of the pantry- this is necessary to assess what can be kept. </li><li> “Expiration,” “sell by,” and “best by” dates are arbitrary guidelines- different things store differently under different conditions. </li><li>Definitely clear it out if you haven’t used it in a year. </li><li>what looks good and smells good?</li><li>(there’s probably no reason to restock or list what is tossed because if we’re needed it would have been used )</li></ul> paraphrased original BY JULIA MOSKIN

Clear The Board BY JULIA MOSKIN

<ul><li>After figuring out what is usable and good</li><li> Now categorize types of ingredients in anyway that makes sense to you. </li><li>Categories maybe arbitrary, but consider the needs of everyone who uses the kitchen and generally stick with the obvious and accessible. </li></ul>BY JULIA MOSKIN

Initial Sorting

Write a proposal of what to keep in stock for the recipes you like.Refill with food that supports your cooking goals. Be realistic about your habits.BY JULIA MOSKIN

Becoming A Better Cook

<ul><li>The goal is to only need to get a few fresh ingredients for a good recipe.</li><li>It is not necessary to have everything- only to have stock of most of the ingredients most of the time.</li></ul>Buy ground spices in the smallest quantities you can find Buy fresh herbs.Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk;Cooked ingredients are much easier to use up than raw ones. BY JULIA MOSKIN

Restock Appropriately 

Basic: Extra-virgin olive oil, neutral cooking oil, red-wine vinegar, white vinegar or white-wine vinegar.Expanded: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.BY JULIA MOSKIN

Oils And Vinegar

Basic: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned)Expanded: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed better than canned).BY JULIA MOSKIN

Cans And jars

Basic: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano.Expanded: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs. BY JULIA MOSKIN

Spices and dried herbs

Basic: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.Expanded: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.BY JULIA MOSKIN

Grains And Starch

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).//Almond butter, tahini, pecans.Sweeteners: Honey, maple syrup, granulated sugar.Preserves and pickles: Fruit jams and preserves, anchovies.//Olives (oil-cured and-or in brine), capers in brine.Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce. //Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.BY JULIA MOSKIN

Condiments, Miscellaneous 

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).Expanded: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños.BY JULIA MOSKIN

Produce

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim). Expanded: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.BY JULIA MOSKIN

Eggs & Dairy 

Basic: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezingExpanded: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains.﻿BY JULIA MOSKIN

Frozen 

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder.Expanded: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.﻿BY JULIA MOSKIN

Baking

<ol><li>Oils and vinegars: Walnut oil, avocado oil, roasted sesame oil, pumpkin-seed oil, olio santo (Italian chile-infused oil), rice vinegar, mirin (sweetened Japanese rice wine), verjus (the juice of sour fruit like green apples or grapes), raspberry vinegar, tarragon vinegar.</li><li>Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi.</li></ol>BY JULIA MOSKIN

Expert

<ul><li>Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.</li><li class="ql-align-justify">Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. </li><li class="ql-align-justify">Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo.</li><li class="ql-align-justify">Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.</li></ul>BY JULIA MOSKIN

Expert Cont.

<ul><li class="ql-align-justify">Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.</li><li class="ql-align-justify">Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche reach higher temp. </li><li class="ql-align-justify">Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from N. Africa). </li><li class="ql-align-justify">Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rind</li></ul>﻿BY JULIA MOSKIN

“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you already have the ingredients. We’ve identified three levels of pantries among our readers — essential, expanded and expert — so whether you’re beginning to cook, stretching toward new flavors or an old hand with wide-ranging tastes, you’ll be prepared. Our definition of pantry encompasses refrigerator, freezer and cupboard, so you can make entire meals with “pantry” items. We know that no two people will agree on a list of staples — one cook’s go-to ingredient may be new ground for another — but this is the stuff we believe you should keep on hand. For the most part, they’re ingredients that last. When you run low on potatoes or lemons, don’t wait to restock. Instead, put them on the shopping list so they’re always at the ready. 

food

Food

How to Stock a Modern Pantry

Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. This slaw is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish with fresh Thai basil) Toss with tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. Finally, this salad is best the day it’s made, though its components can be prepared in advance to save time.

Broccoli Is delicious

Step 1Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.

Prep Broccoli Stems 

Step 2Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.

Julienne Florets & Scallions

Step 3In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.

Make Dressing

Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

Serve With Garnish

2 pounds broccoli (avoid crowns without stems)3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)1/2 cup lightly salted peanuts, finely chopped1/3 cup tahini1/4 cup fresh lime juice (from about 2 limes)1/4 cup toasted sesame oil2 tablespoons soy sauce or tamari2 teaspoons honey or agave1 garlic clove, finely gratedA few dashes of hot sauce, plus more to taste1/3 cup chopped fresh cilantro or mint

Shopping List

Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch

Broccoli Salad With Peanuts and Tahini-Lime Dressing Recipe

Imagine an economy without bosses. A close analysis of the performance of worker-owned cooperative firms—companies in which workers share in management and ownership—shows that, compared to standard top-down firms, co-ops can be a viable, even superior way of doing business.

Top Performing Companies 

“Virginie Perotin of Leeds University Business School <a href="http://www.uk.coop/resources/what-do-we-really-know-about-worker-co-operatives">synthesized research </a>on “labor-managed firms” in Western Europe, the United States and Latin America, “Perotin found improvements in operations, efficiency and holistic social benefits associated with increased worker autonomy, and having a direct stake in managing production.

What variables matter?

Worker-run management reduces friction with boss/worker issues like <ul><li>communication breakdown</li><li>disputing theory vs practice</li><li>resisting unfair burdens/rewards</li><li>monitoring and correcting skills and attitudes.</li></ul>

What is the difference? 

“European co-op sector is generally as diverse as any other type of ownership structure, including <a href="http://www.theguardian.com/world/2013/mar/07/mondragon-spains-giant-cooperative">full-scale factories </a>. Though co-op conversion is often seen as a way to rescue “failing” firms, Perotin’s research reveals that in France from 1997 to 2001 more than eight in 10 worker co-ops starting up during this period were established “from scratch,” not derived from ownership transfers in failing companies (compared to new business formations overall, co-ops had a larger portion of brand-new startups)”.

Is this just a gimmick?

Co-ops offer sustainable long-term employment because worker-owners protect their own livelihoods. This is seen in periods of economic distress, co-ops generally preserve jobs while planning to maintain current assets—vs. many corporations shed jobs to tighten budgets.

Protecting the Golden Goose

Not all worker-owned models prioritize further generations. Some co-ops though balance <a href="https://en.wikipedia.org/wiki/Worker_cooperative#Political_philosophy_of_workers.27_cooperatives">both democratic enterprise and public trust </a> principles- and in some states are mandated by law to protect the co-op model by keeping a long term reserves, and that when owners leave, <a href="http://canadianworker.coop/indivisible-reserve/">indivisible assets are recycled </a>back into future co-op organization.

Co-op structure and function may vary with local values.   

“In an increasingly precarious economy, advocates push worker ownership as a pathway to restore equity and control to labor. Co-ops can boost career mobility and seed homegrown job opportunities, while <a href="http://www.truth-out.org/opinion/item/33921-how-co-ops-build-stronger-communities-a-new-economy-and-a-better-world">communities benefit </a>from an ownership structure that keeps capital reinvested locally, not exploited or outsourced to faceless corporate chains.”

Other benefits

Hoover projects that an oncoming wave of retiring Baby Boomer small business owners’ firms are viable, but won’t attract big buyers, so instead of folding, a retiring owner can hand the keys over to veteran staff. This could offer fresh <a href="http://institute.coop/workers-owners">opportunities for co-op conversion </a>.

Boomers with the key 

“Co-ops may not bring about a revolution, but they do bring a priceless return on investment— giving workers the power to repay one good turn with another”.

Utopia? No. But great ROI. 

When maximizing profits isn’t the only goal, companies can actually work better.

career

Career

Worker Cooperatives Are More Productive Than Normal Companies

Can machine learning help figure out what they are saying? If it can, what then?

Whales Talk 

447 votes, 40 comments. 15.4m members in the Futurology community. Welcome to r/Futurology, a subreddit devoted to the field of Future(s) Studies …

How to Stock a Modern Pantry

Broccoli Salad With Peanuts and Tahini-Lime Dressing Recipe

Worker Cooperatives Are More Productive Than Normal Companies

r/Futurology - Scientist plans to use AI to figure out wtf sperm whales are talking about.

Steve RS