You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
If you have a well stocked pantry, you can make whatever you want.
this post was submitted on 19 Apr 2026
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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.
exactly! I mean, define "well stocked".
to me, a well stocked pantry has soups, canned meats, and other "meal ready" items.
at that point the two main ingredients just become ingredients.
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(29 replies)
Stuffed pepper soup with barley instead of rice
I'm thinking a tomato sauce base? What kind of seasoning?
For a tomato based sauce I'd use basil, oregano and garlic, pinch of sugar and a little heavy on black pepper. For a chicken stock based broth I'd go sausage and salt and pepper for flavor and seasoning
Fennel seed with the cooked barley would somewhat mimic Italian sausage if this is a vegetarian application.
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(3 replies)
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.
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Easy mode : What is in your dream pantry.
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Normal Mode : What is in your pantry after a typical trip grocery shopping.
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Hard Mode : What is in your pantry right now (pics or it didn't happen).
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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.
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(5 replies)
Is the hard mode that there isn't enough nutritional value to sustain me until the next meal, or is the well stocked kitchen going to provide me actual fat and protein?
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(4 replies)
I'm not much of a chef, but here goes...
Stir the barley into some yogurt to make a pseudo-granola.
Slice the pepper into strips and eat it as a snack.
That sounds pretty good to me!
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(1 replies)
If it were ground I'd try sandwiches with slices of bell pepper added after making some barley bread with molasses and honey:
3 cups flour
1 cups water
1 or 2 tsp salt
1.5 tsp active or instant yeast (from a brown glass jar works best)
1 Tbsp Honey
1 Tbsp Molasses
Add ground barley to taste preference, adjust water
Rise for 2 to 3 hours, knead at least once in the middle and again before shaping on a pan with parchment paper and a thin layer of oil that you can roll your final shaped bread for a thin coating; for the final half hour of the rise
Bake 405F for 30 to 40 minutes, place wet cloth overtop for 15 minutes after removing from oven
but it's not ground. TF does somebody make with whole barley? Gonna have to search for medieval peasant recipes.
Buttermilk barley porridge is very good. I like it with anise and apple chunks.
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(1 replies)
In theory I could grind it in my spice grinder but it would take a while to get three cups.
It's used in a lot of soups. You could make beer and use the spent grains in cookies or muffins.
No no no
The 3 cups flour is just plain wheat flour, then you add the ground barley to taste, up to like 1 cup max without needing to adjust the other ingredients aside from water. If you don't use wheat flour as the base then it will likely have trouble rising because the storebought yeast strain isn't as suited to barley, it would take longer to rise and that will sour the taste considerably. 100% barley also has a bit grainier texture. If you want to do a 100% barley bread then I recommend adding some flax seed and sugar, up to a tbsp of each, for binding and rising.
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(1 replies)
I've never had roasted barley outside of barley tea, so not sure if I'll get the flavors right, but I'm thinking hearty salad. Roast a pan of bell pepper and kabocha (or similar squash) with a clove of garlic. Cook/drain a little toasted barley (not a ton, just a pleasant amount for texture/flavor) while that's in the oven. Greens, roasted veg, cooked barley, conveniently leftover chicken, thin-sliced green onion, sprinkle of dried cranberries. Roast garlic goes in the vinaigrette.
... you have a well stocked pantry. So I guess we are having tacos and then some beer made from barley?
Idk, I'm feeling lazy, risotto?
Saute some mushrooms, bell pepper, onion, then fermented bean paste in the instantpot, throw the barely and broth in, cook high pressure like 10 minutes, throw mix of milk+parm in to thicken, if I didn't use fermented bean paste earlier, maybe miso paste with the mix, stir as it cools and thickens.
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(2 replies)
Move the barley, I need to scan the end grain to see where the QR code goes.
It takes you to the spawn point after a loud boom.
I'm trying not to go back to spawn until after the mods ban Donald Trump for camping it.
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(3 replies)
Roasted pepper soup
A barley pepper bread. Rough blend the barley and mix it with flour to make a 'seedy style dough', try out the pepper in the oven a bit and use to top the bread. Add some garlic and spice. Make it a high ish hydration dough with medium oil.
Pepper and barley soup all day long.
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