I would like to begin by listing my favorite herbs, spices and enhancements. Oregano (fresh, dry), Italian Parlsey (fresh, dry), Basil (fresh, dry), Garlic (fresh, minced, powder), Salt (sea salt, kosher salt), Black Pepper (fine and course), Chili Powder, Creole Seasoning, Crushed Red Pepper, Thyme, Dill Weed, Old Bay, Cinnamon, Anise Seed, Fennel Seed, Sesame Seed, Marjoram.
My favorite brand is McCormick for quality. Fresh is always better if you can get it or grow it yourself.
Oils for sauteing, frying ... Extra Virgin Olive Oil (most imported Italian brands. Canola Oil (Wesson), Sesame Oil/Wok Oil (lower price).
Items you might keep on hand ... RealLemon Lemon Juice. Lea & Perrins Worchestershire Sauce. Heinz Ketchup. French's Spicy Mustard. Kikkoman Soy Sauce. White Raisins. Variety of Gravies. Hot Sauces. Wines for Cooking -- Merlot. Chianti. Cabernet. Dry White, Rice. Extracts -- Lemon, Vanilla, Anise, Rum, Brandy, Almond.
Is this going to be fun or what?
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