>>718787379
>Damn. That's ancient stuff.
NTA but Ever so often I will get drunk on a Saturday night and watch those old long form videos compiling entire seasons of G4 shows from that era. It is crazy to think how good the games industry was, how much people looked forward to every new announcement, and how good we actually had it. Morgan Webb was the ideal girl for little jimmy me.

>>718787291
>I'm living on welfare. Rice costs like 4€ / kg. Pearl barley is 2€ / kg.
See if you can get the butcher at your local butcher to sell you beef bones cheap. Walk around your town until you see someone who has an herb garden in their front lawn and raid that shit at night. Roast dem bones in the oven, then slow simmer it in a massive stockpot with a bouquet garni mad from raided herbs. Strain and separate the bouillon from the solids. Use that bouillon to cook your barley. Also if you have root veggies you can roast them along with the beef bones, put them asside, and then add them into the bouillon to add more flavor and nutrition to the barely. Root veggies are usually cheap af and will add a ton of depth to your soup. Also when you are frying them ground beef and breaking it up make sure to pour off the juices before you add it to your soup. Stick the juices in the fridge over night and you can seperate them into collagen and tallow. Tallow has a ton of vitamins in it, a high smoke point, and can be used to cook other things. The collogen can be used to add a mice mouthfeel to other dishes. One of the things I like to use it for is leftover rice. Just toss some tallow in a pan, add in day old rice, then when it is almost done frying I add in some of the collagen to give the rice a nice silky mouthfeel, kinda like gravy but a simple beefy flavor. Also if you are using ground herbs and spices in your soup make sure to bloom it in a little bit of tallow before adding it to your soup, it will really bring out the flavor.

Man, now I want pot-au-feu