tamari is very tasty! i prefer it hands down over soy sauce. they both are made from soy though. not sure of the exact difference.
just got me a bottle of braggs. i have been curious about it, but the really gimmicky label turned me off. its good to see it is low in sodium. the low sodium tamari i buy has like 800mg per teaspoon! i haven't tried it by itself yet, but i made "liquid gold" with it which was tasty. liquid gold is this awesome dressing recipe from the book "becoming vegan" btw. i am normally an incessant oil and vinegar type person. but this stuff is going to broaden my palete a span. the added benefit is that it is a great way to include flax oil in your diet.
i'm also a big fan of tahini, and nutritional yeast. i just finished the rest of my tahini sauce here, in fact. a bit of lime or lemon juice, water, tahini, salt and garlic.
of course there are the mustards, and vinegars, spices, and oils. i am stuck on grey poupon, apple cider vinegar, and extra virgin olive oil. i just buy bulk spices now for the most part at the grocery store, but since penzeys opened a shop i've kinda been nosing around there too. tried asofetida for the first time last week! other wise known as devils dung, heh. anyone else notice the fetid in it? well in all honesty it was strong smelling and tasting, but certainly it wasn't going to make me gag involuntarily...shesh. my two favorite spices as of right now would have to be corriander and turmeric.
i am really curious about seaweeds, haven't tried buying any yet. spinach in miso soup just isn't the same...hehe.
strix: does the packaged stuff go very far? it allways looked like a small amount for a sizeable price. not sure what all you could use it for either?
i understand now that it is futile to list EVERYTHING...heh.
evita: yah, i'm sure you'll be very pleased with the sun dried tomatoes. just a hint, most are salted somewhat, which speeds the drying. i allways find that i need quite a lot less salt when using them in whatever, for obvious reasons. also, i find that guacamole is at its best after being refridgerated overnight. this is very true when using the sun dried tomatoes. they will eventually get very hard if left long enough, i don't really try and keep them from drying out. but instead just put some in a bowl with water and nuke em for 30 secs or let them sit for a bit when i need to use them. oh and if i haven't said enough already
, scissors work well for cutting them into more manageable pieces.