Erhannis’s Kitchen

There are a number of ingredients I stock my kitchen with. They tend to be non-perishable powders, or occasionally non-perishable goops. I sorta like powders in theory because you can get the result more concentrated than if you used hydrated stuff – your gamut is wider. In practice I don’t really take advantage of that.

I’m what I term a quantum vegetarian – I’m a vegetarian when not observed. (If you don’t get the joke, it’s about quantum mechanics.) So, some of my ingredients are vegetarian versions of meaty things. I don’t really like vegetables much, though, so I’ve found meaty-substitutes that still taste pretty good, IMO.

  • Normal stuff: flour, sugar, seasoning salt, pepper, onion/garlic powder, baking powder, corn starch, maybe rice, other spices according to preference
    • And maybe some onions – you can leave them on the counter for a surprisingly long time; months? though they do eventually sprout or turn to nasty liquid that soaks into your shelves.
  • Powdered milk
    • Usually tastes a bit weird plain, but in almost anything else seems to work just fine. Basically never goes bad, comes in great big bags.
  • Cocoa Powder
  • Pumpkin pie spice
    • Good flavoring for sweet things.
    • Pumpkin spice must flow.
    • If you flavor a lot of things, it can be nice to have some LorAnn Oils flavorings. The usual dosage per 1.25 lbs is apparently 1 tsp.
  • Crisco
    • Some of my recipes call for N forkfuls of crisco/shortening/butter. 1 forkful ~ 1 tbsp, in my estimation.
    • You can also/instead have butter, if you want. Crisco comes in a convenient tub, though, and maaay last longer?
  • Canola oil
  • Better Than Bouillon
    • This stuff’s pretty great. They have a lot of vegetarian options that taste quite good. I primarily use the No Chicken flavor (which tastes like that chicken soup that comes dry in a flat packet and has tons of short noodles?). (See e.g. .) The others are pretty good, too – though the No Beef variety tastes off to me; I don’t like it as much as the others. I’d say the Seasoned Vegetable Base is my second favorite – I’ve eaten that goop via bread-dipping.
  • Powdered eggs
    • Like . They keep basically forever, though I refrigerate them after opening a package. You can easily mix them with other dry ingredients and just increase the amount of water you add.
  • Canned vegetables or something
    • It’s good to have something to put in soups etc.
  • Asian Best brand Rice Sticks
  • Texture granules (aka Beef Not)
  • Misc:
    • These aren’t really ingredients, but they’re food items I like, and I feel like putting them here.
    • Mio water flavorings; I’ve been drinking them for years, in varying combinations, and have dozens at any given time. Cranberry Raspberry is especially good. Other brands are also fine – Kroger actually produces some pretty good ones, like White Grape Peach.
    • Morning Star Farms Chik’n – the best substitute chicken patties I’ve found; nearly indistinguishable, IMO.
    • Soylent – it’s actually a significant chunk of my diet. By my calculations, it saves me between one and two full weeks of time every year. It means I only have to cook when I want to. And it tastes mildly pleasant – to me. Like thin pancake batter. But your mileage may vary – this substance convinced me that different people physically taste foods differently. I did a study, sorta. I may make a blog post about it at some point.
    • Bisto – instant gravy. Tasty, quick, and vegetarian! Be careful your water is hot enough (boiling) or it won’t thicken up.
    • Bread – I don’t really use it as an ingredient, but bread and toast are good.
    • Ranch.
    • Black Pepper A1
    • Beaver Honey Mustard – one day I bought 5 honey mustards, and this one won.
    • Sweet Baby Ray’s BBQ sauce, most any variety
    • Oh, and though it’s been a while – Chick fil A’s sauce is very tasty. And ooh, they openly sell it now, apparently!


  • The usual stuff, knives, cutting sheets, pots, etc.
    • I primarily have one saucepan and one frying pan.
  • Toaster
  • Blender
    • (Have you tried chopping your vegetables in a blender? …I guess they call that a food processor?)
    • Excellent for mixing soylent. :P
  • Microwave
  • Rice cooker
  • Magnetic stirring hot plate – e.g., with magnetic stir bars, stir bar removal rod, and beakers or something. The one I got does not heat very quickly, sadly, but the stirring is very useful for things that normally tend to quickly clump up.

2 thoughts on “Erhannis’s Kitchen

  1. Pingback: Irreducible Recipes | Highly Questionable Ideas

  2. Pingback: Irrecipe: Chicken Goop | Highly Questionable Ideas

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