Desert Island

In the book Culinary Artistry by Andrew Dornenburg and Karen Page, there is a section entitled "Desert Island List". The authors aim is to capture a snapshot of how some chefs approached food and cooking by posing a dilemma: If you were stuck on a desert island and could only have 10 ingredients or food items to cook for the rest of your life, and only 3 cooking methods, what would these ingredients be and what would these methods be? Various chef's from Alice Waters to Jean-Georges Vongerichten, to Hubert Keller submitted their lists and all had various ideas of what ingredients are important when it becomes neccessary to make a choice. Some lists included kosher salt others mineral water and some said cheese. The choices were as varied and as similar as chefs are.

As part of a project, I too had to think about and write on paper what my 10 ingredients and 3 cooking methods would be. Listing was not as easy as I thought. In fact I had to edit, narrow down and really get down to what i can do without and to what are my "musts". After hours of careful deliberation, I came up with a list. I think it's a decent one:

1. Pig
Almost all of the pig’s parts are usable for food so I can apply “nose to tail” utilization from snout and jowl down to the hock and even feet. I can brine (with sea water) or pickle with vinegar (which is on my list) the snout, rind, tongue, feet, ears, and tail for later utilization as an ingredient or main food. Fatback can be my source of oil, lard and grease. I can do spareribs, hams, Bacon, pork chops and loins using the primal cuts, and use the liver and heart for even more food. I can do sausages using pork butt and intestine for casing. I can make stock with the bones.
2. Cow
The cow will provide my milk and cheese. Eventually, I can use the cow for food. I can even dry some out for beef jerky (snack food during long, reflective hikes around the island). I can use beef tongue, oxtail and liver as yet more food.
3. Rice
What can I say, I live for rice! It’s just one of those things I can’t live without. If you stuck me in a cave with nothing but fire, water, and rice, I could live for years. Rice satiates (at least it does me). It is extremely easy to prepare and there are many various ways to prepare it, like steamed, fried, toasted, wrapped in leaves, infused with any available herb or leaves. It absorbs any flavor it comes in contact with, so again variety. Rice is good right when cooked but even better next day.
4. Salt
Yes, technically the sea can produce salt, but not easily, nor immediately. Since I need my food to taste like the best version of itself, not bland or lifeless, I bring with me salt (Kosher, if I may be picky).
5. Sugar
I think the Pacific Islander in me seeks that sweetness in food (like a spicy-sweet marinade for a grill, or a salty-sweet braise, or a breakfast of eggs coupled with some kind of jam or maple syrup). So, I pick sugar for sweet satisfaction, and for its function as its pure form, as a caramel or syrup.
6. White wine vinegar
This is my acid of choice for its versatility. It is tart on it’s own, and works nicely with oil, sugar, herbs, spices, and aromatics. It is a necessary ingredient for so many food preparations.
7. Garlic
It is my favorite aromatic of all times. Garlic and rice, garlic and pork, garlic and vinegar, roasted garlic, garlic chips all work for me.
8. Cherries
This is my favorite fruit of all times. I’ll eat them fresh, cooked, candied, preserved, or dried (again, for the hikes).
9. Asparagus
This is my favorite vegetable. The simpler it is prepared, the better it tastes. Plus, I can make soup with it.
10. A nice bottle of German Riesling
My one indulgence. I become a fan of the Rieslings since I took my first sip of it several years ago in Napa Valley. It will go nicely with my mostly seafood, pork, garlic, and rice diet. To cook with, it’s highly acidic so I can create some balance in my foods.

Cooking Methodologies
1. Braising
I would braise the tougher cuts of meats. Braising evokes care and patience because that is what it takes to accomplish a good braise. The result: tender, flavorful, "fall off the bone" butter in your mouth" meat! And the bed of vegetables (mirepoix) and sauce (braisage) that are produced can be a meal itself.
2. Boiling ergo steaming
I propose to combine these two methodologies and count them as one, and here is my logic: I figure that in my desert island the only way I can produce steam is to boil liquid, i.e. water. In the same token, when I boil liquid, steam is produced. Desiring for nothing to go to waste, it would make perfect sense for me to set up some kind of double broiler so I can steam fish while I boil rice, or steam asparagus while I boil sausages.
3. Grilling
It requires the simplest set-up I can think of. All one needs is fire and some kind of contraption over the fire to lay the food on. Simple set-up, yet the resulting product can be complex and satisfying. It is distinctively hearty, flavorful, bitter, and smoky. Amazing how all these characteristics result from just wood and fire.

What would your 10 ingredients be?