You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
The problem is that not everybody would agree with what you consider to be basic. To me, you would absolutely have to include soy sauce, for example. And I mostly use white vinegar for cleaning. Replace that with rice wine vinegar, however…
The point of the basics list is that they’re isolated components covering different tastes. One salty (NaCl), one sweet (sucrose), one acidic (acetic acid).* If your proposed dish isn’t flexible with regards to the type of salt/sugar/acid, then I don’t think it fits the bill for this category.
~* I considered an umami too (msg), but I had a feeling that’s less accessible compared to the others. Maybe that’s just my Western bias though.~