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.
Pantry: The collective term for the things in your kitchen shelves, cabinets, fridge, freezer and and spice rack.
Why are you saying “anything and everything”… without recognizing how lame your challenge is by saying “anything and everything” ?
Because I’m not saying anything and everything. I’m saying stuff you generally have.
No you’re not!
“The collective term for the things in your kitchen shelves, cabinets, fridge, freezer and and spice rack.” Your words! That’s everything in the house man!
You literally cited anything and everything and later spelled that out. Look, just stop this shit and rephrase the question!
It’s not hard to say “okay make biscuits, but without buttermilk”…
Versus “make anything from your pantry, cupboards, shelves, spice rack, home or storage…but without buttermilk”
Can you not understand the difference? I could make a steak with your question, it’s not a challenge by the very nature of your own words.
Also do you not get a vibe from the sheer failure of a challenge this is? How many good recipes have you got in the comments, compared to folks reacting with… “what the fuck is so weird with this?”
“You literally cited anything and everything”
I used phrases like “a well stocked pantry.” “Things you might have on hand.” And the contents of your kitchen.
At no time did I explicitly or implicitly state everything or anything.
This isn’t about the excepts. This is about the featured ingredients plus whatever you happen to normally have around. Do you normally have buttermilk? Is buttermilk easy enough for you to get? Use it. This isn’t “cook a specific thing without some key ingredient.” This is use what’s here with the regular stuff you keep around.
You want steak? How would you make steak with barley? That’s the challenge.
I got more people actually telling what they would make than people complaining.
Quick scan of the starting comment threads Number of people that offered up what they would make: 17 Number of others with questions/complaints: 6 One question about the cutting board. One question about the color of the pepper.
It seems the majority had no trouble.
Dude please stop.
Everyone can see through this and it’s getting tiring…
How would I make steak without barley? Are you seriously asking this with a straight face? You are not making sense, stop now as you sound horrible.
You want to make a better cooking challenge then take a step back and think. Stop unleashing on the internet like this…
I’m sorry you feel this way but please understand all this could be avoided if you just expressed yourself better.
All this shit you’re currently trying to argue, you didn’t before and you aren’t properly now.
Just stop for your own sake…
The challenge to use the barley. I didn’t ask how to make it without barley did I? That’s you.
I think the issue that people, including myself, are having, is that it’s undefined in such a way that is simultaneously too open-ended and also too restricted. Different people have wildly different pantry stocks and wildly different expectations for what is conventionally expected or keep on hand.
This is all extra so, when the question is for a fucking bell pepper and some barley. You could be anything from a farmer, to a chef, to a crazy person who doesn’t have black pepper and only eats canned hamburgers and pisses in bottles.
You need to realize that the notion of this question is deeply flawed, and that you can maybe try to compromise by just allowing everybody chef-show type freedom where as long as they use and feature these ingredients, or like just go rule-of-cool and let it breathe.
This all being said, I truly don’t care, I’m just trying to interpret where the top level comment may be coming from, because I’ve thought about these challenges before and held off because I know people can be difficult.
Personally… I’d probably see if I could deep fry or roast the barley to get it sweet, soft, and crispy, and spice it with like a light butter coating, and then mix that with slices of the bell pepper for finger food or a snack. Though, I’ve never had barley like that, so I don’t know what it tastes like or if it’s bitter or what cooking it would do, that’s just my instinct. Maybe try to find a dip that would synergize them. Probably try to avoid ranch though, that’s overdone and basic af
I want to encourage people to cook. I want them to think about what they stock to cook with. I intentionally left what’s in the pantry open exactly because there is so much variation. I keep emergency goat cheese on hand. Others keep nori. What do they have or normally have that they can use to make a meal out of the featured ingredients.
I don’t want to have an endless list of restrictions. I don’t want to tell people what they should have in their kitchen. That removes all the fun. It’s people, their foods, the featured ingredients, their imagination.
Okay. So what’s in there?
Duh everything in your kitchen!
What part of “all things in your kitchen, shelves, cabinets, fridge, freezer, and spice rack” sounds vague?