I feel like there is lots missing from this list that a really functional kitchen needs. Supplies I'd add to a MVK: Dry measuring cups/spoons, liquid measures

I feel like there is lots missing from this list that a really functional kitchen needs. Supplies I'd add to a MVK: Dry measuring cups/spoons, liquid measures, rubber jar opener, bottle opener, plastic wrap, aluminum foil, digital timer, oven mitts, soap (I also like Lysol wipes for quick sanitizing) Ingredients to keep in stock: Fridge: butter (salted for cooking, unsalted for baking), lemon, lime, whole milk or cream, eggs, soy, Worcestershire Pantry: cooking wine, vinegar, olive and vegetable oils, salt, black pepper (peppercorns in grinder preferably), dried spices (oregano, basil, parsley, cilantro, mint, chive, dill, cumin, coriander, chili powder, red pepper, garlic powder, dried onion, or at the very least some "cheater" mixes like Adobo, Jane's Krazy, Old Bay), vanilla, nuts and nut butters, shortening Dry ingredients: white flour, white sugar (brown optional), baking powder, baking soda, cornstarch, chocolate, breadcrumbs (or make them) Also keep around: fresh garlic, onions, quick starches (rice, couscous, pasta, potato), bread, liquid stocks (really you can make these), cheeses, other alcohols I think you can probably get everything on my list for less than the price of the ice cream maker.