Food for thought.

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What is wrong with a sturdy plastic cutting board that is resistant to scratches?

 

Nothing. You should just have one *specifically* for beef/pork/chicken/fish and a different one for veggies. It's all about contaminating your other foods with fluids from raw meat/chicken. If you wash the cutting board well with soap and hot water and thoroughly cook your foods (160F degrees), it won't make a lick of difference.

My cutting board is plastic with plenty of scratches - I cut all kinds of food on it and I'm A-okay.

 

You don't seem to have capsicums on your list. They are essential as they go into just about any cooked meal of mine. I think in some countries you might call them peppers. They're the green, red, yellow, or orange vegetables from the same family as chillis but they're more sweet then spicy.

Also, we have three types of flour in our cupboard (normal, strong / high grade, and self raising). All depends what you're going to make with it.

Also, my fridge would be incomplete without soy sauce and oyster sauce which are used in just about every Asian recipe.

We would have more than one type of rice. We have jasmine, basmati, and arborio (for making risotto)

One problem with your list is that there might be too much perishable stuff there to get all at once unless you're sure you going to use it.

How about some bananas?

Finally, my fridge would be totally incomplete without a jar of Marmite (or Vegemite - I don't mind which).

 

I dissagree. *Eating* is one of life's greatest pleasures...but *cooking* is just a pain in the butt.

But as for the continuing list...do you have any cooking wine? I use white and sometimes sherry cooking wine. It's way too salty to drink, but it makes any meat tender and tasty. Use about half a cup of it in a marinade for grilling steak...Mmmmmm.