Reply #9: Pretty close to mine

[Retrograde]

I keep all-purpose unbleached, whole wheat, and bread flours on hand. I'm starting to experiment with other flours, and have smaller amounts of oat flour, garbanzo flour, and chestnut flour as well. And masa harina for when I'm ambitious enough to make tortillas and the like.

I mainly use olive oil: the stuff you get in gallon cans for cooking, and localish (well, at least they're from California) high-quality ones for salads. Canola oil for frying, and roasted sesame oil for flavorings.

Plain old white vinegar is also good for perking up greens that are getting weary looking. I also keep rice vinegar and/or mirin on hand for salad dressings.

Since a lot of my cooking is Mexican or Indian influenced I have several varieties of dried chiles, cumin seed, coriander seed and garam masala. The legume collection currently consists of garbanzos, black beans, red beans, kidney beans, pinto beans, borlotti beans (home grown), red lentils, black lentils, and yellow split peas.