Cookbook giveaway – Mrs. Wheelbarrow’s Practical Pantry

Mrs. Wheelbarrow's Practical PantryBlogger Cathy Barrow focuses on food preservation which naturally leads to maintaining a “practical pantry.” She’s just released her first cookbook, Mrs. Wheelbarrow’s Practical Pantry. You can learn more about Cathy’s favorite cookbooks in our author interview.

We’re delighted to offer four copies of Cathy’s book to EYB Members. Click on the contest below to view all of the entry options. One of the options is to answer this question in the comments:

Which unusual food can always be found in your pantry?

Please note that you must enter the comment after signing into Rafflecopter or your entry won’t be counted. The contest ends December 1, 2014.

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  • sgump  on  November 3, 2014

    Dried seaweed (ah, so I used to live in Japan . . .)

  • Sharylmk1  on  November 3, 2014

    dried ancho chile peppers

  • bching  on  November 3, 2014

    Dried puffball powder–I am an avid mushroom hunter and puffball powder is a umami bomb.

  • Brooke1118  on  November 3, 2014

    Moonshine from Tennessee. I guess that's odd to many people.

  • southerncooker  on  November 3, 2014

    A can of Korean bugs.

  • hillsboroks  on  November 3, 2014

    I always have nut oils, flavored vinegars and fresh ginger on hand.

  • Meista  on  November 3, 2014

    I have a lot of oils and vinegars of different flavours that most people probably wouldn't normally. Currently about 5 different vinegars and ten different oils!

  • jammydodger  on  November 4, 2014

    Mirin and miso paste is about as weird as it gets at the moment, I'm afraid. Except maybe for the hearts in the freezer.

  • Kerrey  on  November 4, 2014

    Lots of South American spices.

  • Titch  on  November 4, 2014

    None 🙁

  • mzgourmand  on  November 4, 2014

    Tamarind paste – in a block of tamarind pulp or already strained.

  • Sarabclever  on  November 4, 2014

    sardines. I don't think that's weird, but plenty of people seem to…

  • babyfork  on  November 4, 2014

    Smoked duck breast, thinly sliced and a homemade onion confiture with red wine and cassis.

  • wester  on  November 4, 2014

    Walnut, hazelnut and sesame oil.

  • lavenderashgrove  on  November 4, 2014

    Pomegranate molasses.

  • decklededges  on  November 4, 2014

    Nutritional yeast

  • deucemom  on  November 4, 2014

    many Indian and Asian spices my friends think are extraordinary, nothing too unusual

  • ae.bell  on  November 4, 2014

    Nothing particularly unusual. I don't have enough storage space!

  • FieenaZ  on  November 4, 2014

    In the freezer- beef tongue

  • cambridgecook  on  November 4, 2014

    pomegranate juice

  • infotrop  on  November 4, 2014

    I have some friends who are gluten free, so I have a variety of non-wheat flours & starches…I keep experimenting with different combinations.

  • GillB  on  November 5, 2014

    Kelp salt

  • jenniesb  on  November 5, 2014

    Ever since I started cooking from Ottolenghi and Tamimi's books, I've been keeping dried barberries on my shelf!

  • jd5761  on  November 5, 2014

    yeast flakes

  • vinochic  on  November 5, 2014

    lots of healthy things these days: goji berries , hemp hearts, brown rice syrup, cacao nibs, nutritional yeast, teff, freekeh. tempeh, dried nettles..

  • BarbaraM48  on  November 5, 2014

    Caster sugar,British self rising flour,white Lily flour

  • Queezle_Sister  on  November 5, 2014

    duck fat (freezer)

  • ahering97  on  November 5, 2014

    Coconut milk

  • rivergait  on  November 5, 2014

    Not my pantry exactly, but I always have homemade sauerkraut in the garage refrigerator.

  • cookinginvictoria  on  November 6, 2014

    Dried hominy to make posole, an assortment of dried chile peppers (mulato, guajillo, ancho), duck fat, and smoked salt.

  • kalex426  on  November 6, 2014

    NoT That unusual but I always have capers in my pantry

  • milgwimper  on  November 6, 2014

    Rice different sorts, grits/polenta,beans,dwaenjjang (korean miso), and gochujjang (korean red chile bean paste)

  • kimtrev  on  November 6, 2014

    I always have an assortment of grains. Right now, it's purple barley, black rice, glutinous rice, farro, buckwheat groats in addition to the usual white & brown rice.

  • sallyjoy  on  November 6, 2014

    Black garlic and fresh wasabi leaves and root.

  • matag  on  November 6, 2014

    Fish sauce

  • raechef1  on  November 7, 2014

    Pumpkin seed oil.

  • mskonieczny  on  November 7, 2014

    dried wild mushrooms

  • ravensfan  on  November 7, 2014

    annatto powder

  • pwsnook  on  November 8, 2014

    Unusual condiments bought at farmer's markets or specialty store sale shelves. Right now I have a jar of Pear Ketchup I'm waiting for just the right moment to use.

  • pgarcia  on  November 8, 2014

    Many interesting spice blends.

  • amylou61  on  November 9, 2014

    I always have a jar of pickled baby beets in my pantry, that I buy at a local farm market. I love them!

  • tinaellen  on  November 9, 2014

    Bone marrow butter

  • tjnelson1hotmail  on  November 10, 2014

    Tien dried peppers…can't make spicy Asian food without them!

  • sharifah  on  November 11, 2014

    Mostly Malaysian ingredients which my friends find quite strange – shrimp paste, dried fish crackers, dried squid crackers, dried tamarind skin, etc, etc

  • kidzcook  on  November 13, 2014

    Homemade chipotles in adobo

  • stitchan  on  November 13, 2014

    Natto ,love it!

  • homeeccentric  on  November 13, 2014


  • reno2014  on  November 13, 2014

    Bison jerky. Some of my friends think it is strange, but bison done anyway is good for you.

  • cupcakemommy  on  November 13, 2014

    Soy nut butter and sunflower butter

  • cupcakemuffin  on  November 13, 2014

    coconut oil

  • elizam  on  November 13, 2014

    Sezchuan pickled vegetables – they are amazing!

  • Julia  on  November 13, 2014

    Mirin, fish sauce, orange flower water, rose water.

  • smccandless  on  November 13, 2014


  • Thredbende  on  November 13, 2014

    Home cured and smoked bacon from the heritage pig Horace my sister raised for me. The belly was 3 inches thick AFTER curing because these breeds were not bred to be slender. The flavor of the bacon is eye crossingly good.

  • onewetfoot  on  November 13, 2014

    Rose extract.

  • Nancith  on  November 13, 2014

    pickled watermelon rind

  • calmond79  on  November 13, 2014

    Nutritional yeast!

  • JanScholl  on  November 14, 2014

    I think I have a mustard from every country in Europe. I must have the most condiments ever.

  • SLane  on  November 14, 2014

    I have too much of many things in my pantry but I am guessing that having a reasonable stock of dried beans could be classed as unusual ?

  • t.t  on  November 14, 2014

    I don't know how unusual it is, but I always have konbu and katsuobushi to make my own dashi…

  • chawkins  on  November 14, 2014

    A lot of strange things in my pantry, off the top of my head: dried squids, dried octopi, dried shrimp, dried oysters, dried scallops, salted eggs, thousand year old eggs, shrimp paste, nori, preserved turnips, preserved mustard greens.

  • hihelen_westbrook  on  November 14, 2014

    Gochujang. Love it!

  • RickPearson54  on  November 14, 2014

    Job's tears

  • nicolthepickle  on  November 14, 2014

    Liverworst and Dropjes (salted black licorice)

  • sallypv  on  November 14, 2014

    It may not be the most unusual, but my new favorite is Turkish marash pepper.

  • weetzie188  on  November 15, 2014


  • trudys_person  on  November 15, 2014

    Molasses! Love it!

  • lucycury  on  November 16, 2014


  • Mimmi  on  November 17, 2014

    Tamarind paste!

  • rahiscock  on  November 18, 2014

    Marinated artichokes

  • contest718  on  November 20, 2014

    apple butter. macadamia oil. coconut oil.

  • Analyze  on  November 20, 2014

    I'm always using things up to keep them fresh, so this probably won't always be in my pantry, but at the moment I made a dish with bonito flakes, seaweed, wasabi powder, and soba noodles, which were all pretty new to me. Delish!

  • rstuart  on  November 21, 2014

    Nothing unusual, beyond an excess of baking ingredients!

  • dbcurrie  on  November 22, 2014

    Not sure how unusual it really is, but I always have semolina flour.

  • ballen  on  November 24, 2014

    Masa Harina — always on hand for making chili.

  • msophelia  on  November 25, 2014

    Joe's Stuff – a seasoning blend that my husband discovered while living in New Orleans.

  • fluffysammy  on  November 25, 2014

    My homemade Sautern Jelly which i use in everything from casseroles to crumbles

  • JulesCk  on  November 25, 2014

    I guess it's not that unusal but I always have cocoa nibs!

  • ckline  on  November 25, 2014

    Nothing unusual, but I do like dill relish instead of sweet in a lot of recipes.

  • diannerh49  on  November 25, 2014

    Anchovies, artichoke hearts

  • robinj  on  November 25, 2014

    8 kinds of vinegar, from 30 year old balsamic to banyuls

  • Ericalgr  on  November 25, 2014

    Pine nuts

  • chikadulce  on  November 26, 2014

    My pantry is pretty basic, but I probably have at least 5 different grains. Plus the usual canned goods, pastas, cereals, etc.

  • Cjelineo  on  November 26, 2014

    We have capers, fish sauce and feta cheese at all times. Not sure how unusual☺️

  • Thredbende  on  November 26, 2014

    Concentrated venison stock.

  • zubs1990  on  November 27, 2014

    Tomato jam.

  • chach  on  November 27, 2014

    many different kinds of flour

  • wanderlustdream  on  November 28, 2014

    Miso paste. Makes for a very richly flavored roasted chicken and broth. 🙂

  • smallan  on  November 29, 2014

    Frozen pigs feet. Homemade duck gizzard confit (in duck fat).

  • bomika  on  December 1, 2014

    I'm pretty much traditional southern; nothing very unique!

  • jluvs2bake  on  December 1, 2014

    Are grape leaves unusual? If so, grape leaves!

  • lebarron2001  on  December 1, 2014

    Chocolate infused balsamic vinegar

  • Simmer1949  on  December 1, 2014

    Rice flour to make Brazilian cheese bread, but that really isn't an unusual item just one I don't use very often. I am curious when one would use chocolate infused balsamic vinegar. Going to look it up right now!

  • tmcginty  on  December 1, 2014

    Smoked salt

  • JessieBsMom  on  December 5, 2014


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