You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
What makes this a hard challenge if I can just use what I normally have in the pantry to make what I normally make, and then just incorporate toasted barley and a pepper in some way?
You are the one deciding to make what you normally make and incorporate barley. You could have decided, like some here, to make something entirely different from your norm. Something that challenged you.
... you have a well stocked pantry. So I guess we are having tacos and then some beer made from barley?
Dude's only posted this twice and is mad people are asking questions for something that hasn't caught on yet.
If you want people to play your game, you have to explain the rules sometimes, and if you're going to dish out rudeness, people aren't going to play with you.
I had a great idea for it but seeing how you treated people asking about how this works put me off.
So clearly you don't understand one of the core principles of cooking- presentation.
Yeah, it's genuinely amazing how badly OP has managed to destroy a fun premise by just being unbelievably toxic.
Pepper and barley soup all day long.
Roasted pepper soup
I was considering saying this in the last one, but I think it might be good, or at least make for a fun discussion thread, to get into what makes a well stocked pantry.
I'd change from 'well stocked' to what is in your pantry.
Easy mode : What is in your dream pantry.
Normal Mode : What is in your pantry after a typical trip grocery shopping.
Hard Mode : What is in your pantry right now (pics or it didn't happen).
Nightmare : Only items in your pantry you haven't used in the last 2 weeks.
lol, you should see my pantry. I cook foods that have originated from all over the world. I have way too many "basic" ingredients stocked at all times.
Just a couple of days ago, I started to make a Thai curry, and then I was shocked to find that we were out of coconut milk. How can we be out of coconut milk?! We always have coconut milk!
So, I made a Japanese curry instead.
Also, having survived a natural disaster has left me with a tendency to hoard food. All of my cabinets are jam packed at all times. My house is the place to be if the next Big One hits and they are no groceries available.
Yeah. A well stocked pantry could be anything from oil, salt and spices to like condensed milk, noodles, other vegetables or even prepped sauces.
I have thought about doing posts on that. There is a problem of regionalness. My pantry in Lesser Carolina is very different from my pantry in San Diego. But there are strategies of stocking a pantry. That are universal that people can find useful.
One thing I had to adjust is potatoes. In San Diego I could buy a 10 pound bag of potatoes and it could last two months. Here in the humidity of The South a 5 pound bag will start sprouting in two weeks.
I never had pantry moths in San Diego. But here everything that can be moth food has to be put into moth proof containers.
Sample pantry shelf picture for tax.
But that's toasted barley.
Easy - funky tagine.
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