- cross-posted to:
- wikipedia@lemmy.world
- perpetuallystew@lemmy.world
- cross-posted to:
- wikipedia@lemmy.world
- perpetuallystew@lemmy.world
A perpetual stew, also known as forever soup, hunter’s pot, or hunter’s stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer if properly maintained. The concept is often a common element in descriptions of medieval inns.
Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together. Various ingredients can be used in a perpetual stew such as root vegetables, tubers (potatoes, yams, etc.), and various meats.
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At what point does a soup become a stew?
The perpetual blinding stew
My favourite soup is the garbage disposal soup. Throw all your food scraps into the freezer and at the end of the week boil it in a soup/stock.
This hunters malarkey would require you to add edible food and keep it cooking, which just sounds expensive on every level.
The Soup of Theseus
🎶 this is the soup that never ends
It just goes on and on my friends ….
Does this mean that they started the first batch thousands of years ago with Theseus in it?
There’s barely any person left in it these days
There’s a bit of an aftertaste of tar from his ship tho
Them’s good eatin’. Add some broth, a potato… baby, you got a stew going.
this comment goes hard, mind if i screenshot
Don’t do it, that would get you banned from the internet!
you can neither stop me nor even tell if i’ve done it 😼
What’s doing on here? I came because I sensed a disturbance in the Web
puts hands over suspiciously screenshot shaped tummy
…nothing 👀
Why would someone downvote this person? I guess there’s people who are mean for no good reason everywhere…
yep i made the mistake of conversing with the wrong person in a politics thread and now i’m watching them go through my profile and systematically downvote everything latest to earliest 😅 you would think we are all grown adults on here but many such cases
How much recently did this happened? I feel like I’ve already seen you before saying this…
Well, I guess that now you got a follower!
about an hour ago 😂 it’s certainly not the first, probably not the last time
I love that lol.
Remember: you have to start it cooking by putting in a stone.
Awesome.
I was leaving the library over day with my son and looked at the cart of free books. Stone Soup was on that cart and damned sure I grabbed it.
Gifted it to a friend on their child’s first birthday.
This sounds vaguely like a joke from a book I read as a child…
Perpetual stew of temporary blindness!
No no, that’s the perpetual mash of temporary blindness.
Best way to avoid cleaning the pot!
Just don’t scrape the pot too hard when stirring it.
Look my iron deficiency isn’t going to fix itself…
They usually use fire, so less a weaker flame no?, also, just scrape it everytime problem solved
I solve this issue by making my perpetual stew in the crater of a tiny extinct volcano.
One minor cultural artifact of this general idea:
Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.
Made one during the pandemic lockdown. Lasted about a month before I got tired of soup.
Was it good though?
My husband and I had one going for a little over a week before the lockdowns as well. I just kinda lost interest in it.
Kudos to your dedication!
So we’re germs like an issue with this? Or was it okay because it was always kept heated? I mean, obviously they theu didn’t know about germs in the middle ages, but they still woulda been there.
As long as it is always kept hot then it shouldn’t be any problem at all. It can never be allowed to cool for very long though.
Completely unrelated but I didn’t know underscores could also denote italics
I sure the occasional person was unlucky and got a bowl that wasn’t cooked enough. There’s also a big difference between adding more to an 80% full pot vs a 20% full one for ingredient turnover.
The constant heat and the constant turnover of food/water keep it food-safe
I would unironically love it if a restaurant had this
I’m pretty sure Than Brothers (Seattle famous Thai location) did this with their stock broth.
A little soup store in Illinois called journeys end did something like this. (Long gone, a Walgreens got it)
They’d have pots of soup that would kinda morph into the next one. It was pure comfort food and their sandwiches were dope. RIP.
But it was popular. I think more places should do it.
Right? It sounds delicious. Not sure how that would fly with modern health and safety rules, though. The Wikipedia entry says a New York restaurant did one for ~8 months, so it must be possible somehow.
Needs to be kept above 70degC so heating could be costly. Other than that it’s safer than refridgeration as that only slows growth whereas keeping it hot prevents any growth at all.
Better: Above 60°C pasteurizes the contents so killing all bacteria.
Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.
Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.
UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.
So, by keeping the stew over 70°C, the stew is completely food safe.
In a comment a few minutes after yours, fellow lemmy buttPickle posted this:
45 years
I saw that, and I also vaguely remember reading that in the past. So I guess it was less TIL and more “today I remembered” lol.
Learned that this was a thing in kingdom come: deliverance :D
My dad was a cowboy and they had this cooking in little cabins on the open range.
