initial commit

beverages.md

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+Ingredients for these are purchased per-batch and not part of the official pantry.
+
+# Kombucha
+# Tepache
+# Cold Brew
+# Matcha
+# Sencha
+# Genmaicha
+# Gatorade
+# Ginger Ale
+# Kvass

concepts.md

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+Core Concepts
+
+# Fats
+- Main cooking fat is bacon grease
+- Butter is used when called for or for vegetarian options
+- Avocodo oil is only used when neutrality is very important (i.e. mayo making)
+
+# Acids
+- Lemon juice is used for mayo and vinegariettes
+- White vinegar is used for cleaning, quick pickling, and a splash of acid if citrus is not desired
+
+# Immulsifiers
+- Ground mustard is the main immulsifier for everything
+
+# Yogurt
+- Used as a base for sauces or strained to make a sour-cream alternat
+
+# Cornmeal
+- Use for corn/spoonbreads, grits, as thickener, etc
+- Okra, etc can be fried in cornmeal if egg'd first
+
+# Cooking methods
+- All recipes cooked with a skillet and a camp cup for boiling

keep-alives.md

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+# Sourdough Starter
+# Yogurt
+# Ginger Bug

off-script-recipes.md

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+These don't rely on the shopping list ingredients but at most require 1 or 2 extra things from the store
+
+# Squash Casserole
+# Spoonbread
+ - Mix 2 eggs, cream-style corn can, diced jalapeno, 3/4 cup buttermilk, 1 cup cornmeal, 1/2 tsp baking soda, 1 tsp salt, 1/3 cup oil
+ - Heat pan first and add some oil to the pan
+ - Pour in 1/2 the batter, add the diced jalapeno (or canned green chilis or rotel), optionally add in some cheddar cheese or mushrooms or w/e, top with other half of batter
+- Bake in oven at 400, cook 40 minutes, top with cheese, cook another 5 minutes
+

quickies.md

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+# Grits
+# Tomato sandwich
+# Grilled Cheese
+# Pan Potatoes
+# Fisherman's Eggs
+# Sauerkraut Slaw
+# Fried pickles or fried pickled onions
+

recipes.md

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+# Cornbread
+
+1 cup Albers® White or Yellow Corn Meal
+1 cup all-purpose flour
+1/4 cup granulated sugar
+1 Tbsp. baking powder
+1 tsp. salt
+1 cup milk - I sub with water most times
+1/3 cup vegetable oil
+1 large egg lightly beaten
+
+INSTRUCTIONS
+
+PREHEAT oven to 400°F. Grease 8-inch square baking pan.
+COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
+BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
+NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.
+# Cornbread Fritters
+- Add more corn to cornbread batter
+- Fry in oil
+# Mac n Cheese
+# Tuna Melt
+# Fried Okra
+# Fried Green Tomatoes
+Mix:
+
+½ cup cornmeal
+¼ cup flour
+Salt + pepper (generous)
+
+Steps:
+
+Slice green tomatoes about ¼-inch thick.
+Dip slices in buttermilk (or just dredge dry if you want it simpler).
+Coat well in the cornmeal/flour mix.
+Heat your skillet with a good layer of bacon grease or avocado oil (medium heat).
+Fry 3–4 minutes per side until deep golden and crispy.
+
+# New to explore
+## Cheesy Sausage Potatoes
+## Frittata
+## Cornmeal pancakes 
+## Cucumber Tomato Salad
+Ingredients:
+
+Tomatoes
+Cucumber
+Onion (thinly sliced)
+Lemon juice
+Avocado oil
+Salt + Pepper
+Pinch of mustard powder (optional but nice)
+Jalapeño (optional, for heat)
+
+Method:
+
+Chop tomatoes and cucumber into bite-sized pieces.
+Thinly slice some onion.
+Mix dressing: 2–3 parts lemon juice to 1 part avocado oil, big pinch of salt, black pepper, and a tiny pinch of mustard powder.
+Toss everything together.
+
+Let it sit for 10 minutes so the acid can lightly pickle the onion and cucumber. Taste and adjust lemon/salt as needed.

shopping-list.md

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+Things to always have:
+# Shelf Stable
+- Avocado oil
+- Mustard powder
+- White vinegar
+- Flour
+- Salt + Pepper
+- Canned fish
+- Canned beans
+- Cornmeal
+- Pasta
+
+# Refrigerated
+- Eggs
+- Buttermilk
+- Butter
+- Cheddar cheese
+- Shredded Mozzarella cheese
+- Bacon
+- Lemon juice
+- Chipotle in adobo
+- Mushrooms
+- Mayonnaise
+- Dry Yeast
+- Jalapeno
+- Yogurt
+- Sauerkraut
+
+# Root Cellar
+- Onions
+- Potatoes
+- Garlic
+
+# Frozen
+- Frozen spinach
+- Frozen breakfast sausage
+- Frozen shrimp
+
+# Countertop
+- Tomatoes
+- Bread
+- Tortillas
+
+# Other spices, herbs, and vegetables
+- For now, I'm leaving off spices as I evaluate them one-by-one
+- I get most of my herbs from the garden and collect them based on what there is, so they don't go on this list
+- Most vegetables not on this list are somewhat interchangeable to me, and thus don't qualify as permanent pantry staples although I do eat them

standbys.md

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+# DIY alternatives to pantry list items
+## Mayo
+## Bread (sourdough)
+## Yogurt
+
+# On-Hand Staples
+
+## Quick Pickled Onions
+## Salsa
+## Sour cream
+## Tzaziki sauce
+## Mustard Vinegairette
+## Buttermilk Ranch
+## Quick Pickled Jalapeno
+## Sourdough
+## Ginger Ale
+## Fermented tomato sauce
+## Pizza Dough
+cup flour
+½ tsp salt
+½ tsp dry yeast
+⅓ cup warm buttermilk (or water)
+1 tsp avocado oil (optional)
+
+Method:
+
+Mix flour, salt, and yeast together.
+Add warm buttermilk and oil. Stir until it forms a shaggy dough.
+Knead for 1–2 minutes until smooth.
+Cover and let rest 20–40 minutes (longer is better if you have time).
+
+# New to Try
+## Caramelized onion jam
+## Garlic confit (in avocado oil)