this post was submitted on 19 Nov 2024
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Today I Learned

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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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[–] BlitzoTheOisSilent@lemmy.world 30 points 1 day ago (1 children)

Fun fact: ever had soup at a restaurant, and then made it at home but it didn't taste quite the same or as good? There's two main reasons:

  1. If it's a restaurant that actually makes their own soups (versus them being shipped in in a bag to be reheated), they're very likely using leftovers to make your soup. So unless you're using the exact same ingredients as the restaurant, it's not going to taste the same.

  2. The bigger reason being that they likely made the soup you're eating at least the day before it's served to you. This gives the ingredients of the soup time to marry, this is that "blend together" they're talking about. This takes time, regardless of what you're cooking, but it gives the ingredients the necessary time overnight to just... Become a better soup.

The leftovers they use have likely been marrying their flavors for a day or two before they're put into the soup, so all of that blended flavor deliciousness is going to blend even more in the soup.

[–] WhyFlip@lemmy.world 5 points 1 day ago

Homemade chilli is almost always better after the first day.

[–] Maultasche@lemmy.world 198 points 2 days ago (18 children)
[–] ininewcrow@lemmy.ca 27 points 2 days ago (11 children)

Does this mean that they started the first batch thousands of years ago with Theseus in it?

[–] ChaoticEntropy@feddit.uk 19 points 2 days ago* (last edited 2 days ago) (2 children)

Them's good eatin'. Add some broth, a potato... baby, you got a stew going.

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[–] ComicalMayhem@lemmy.world 6 points 2 days ago

no, this is my mother's soup

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[–] jaemo@sh.itjust.works 27 points 2 days ago (5 children)

Ah, but what about a perpetual 1 day blinding stew?

[–] Psythik@lemmy.world 6 points 2 days ago (1 children)

I don't understand this reference.

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[–] jagged_circle@feddit.nl 18 points 2 days ago (2 children)

What does the FDA say about this?

[–] IDKWhatUsernametoPutHereLolol@lemmy.dbzer0.com 22 points 1 day ago (1 children)

Add worms and inject soup in brain.

[–] iAvicenna@lemmy.world 8 points 1 day ago (1 children)

is this the FDA guide under Trump's team

[–] pyre@lemmy.world 1 points 1 day ago

yes. but don't worry the brain worm is dead and totally not in control. you would best obey.

[–] johannesvanderwhales@lemmy.world 17 points 2 days ago (1 children)

If it's kept at a steady temperature above 140F it should be fine.

[–] Semi_Hemi_Demigod@lemmy.world 8 points 2 days ago (1 children)

Some guy falls asleep overnight and suddenly the whole inn is dead from botulism

[–] johannesvanderwhales@lemmy.world 6 points 2 days ago (6 children)

Restaurants already do plenty of things which require cooking overnight, though.

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[–] rottingleaf@lemmy.world 15 points 2 days ago (2 children)

Only should be really careful about lentils, peas, anything that sticks to the bottom.

Cabbage is good. Beef is good. Potatoes are good. Carrots - make it go bad a bit faster when not on fire. Same with peas. And of course with onions it'll go bad very fast.

[–] sushibowl@feddit.nl 12 points 2 days ago (2 children)

Carrots - make it go bad a bit faster when not on fire.

Don't really know why carrots would make it go bad faster, but the point of a perpetual stew is to never stop cooking it. The fire is always on.

It's the sugars in those vegetables. It turns the pot into a bacterial growth medium. Given enough time, something is going to survive that environment. Maybe it'll be probiotic, but most likely, it won't.

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[–] LifeInMultipleChoice@lemmy.world 6 points 2 days ago (1 children)

I followed you until the end. I know near nothing about onions other than their taste and a few cooking techniques. Is there something in them that cause other items around them to go bad quickly?

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[–] spankmonkey@lemmy.world 48 points 2 days ago

Best way to avoid cleaning the pot!

[–] ChojinDSL@discuss.tchncs.de 24 points 2 days ago (4 children)

At what point does a soup become a stew?

[–] ChojinDSL@discuss.tchncs.de 11 points 2 days ago (4 children)

Incidentally, would a bowl of cereal be considered soup?

Yes, but only for the mere moments before it becomes porridge.

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[–] BreadstickNinja@lemmy.world 25 points 2 days ago (4 children)

I'd say you can drink a soup but you can't easily drink a stew.

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[–] BeanGoblin@lemmy.blahaj.zone 38 points 2 days ago (2 children)

Made one during the pandemic lockdown. Lasted about a month before I got tired of soup.

[–] rockSlayer@lemmy.world 32 points 2 days ago

Was it good though?

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[–] wjrii@lemmy.world 37 points 2 days ago (4 children)

One minor cultural artifact of this general idea:

Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.

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[–] ininewcrow@lemmy.ca 35 points 2 days ago (3 children)

Just don't scrape the pot too hard when stirring it.

[–] yggstyle@lemmy.world 33 points 2 days ago

Look my iron deficiency isn't going to fix itself...

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[–] whotookkarl@lemmy.world 5 points 1 day ago

A popular version of this in the Americas was sofky/sofke/sofkee/sofkey using cornmeal as a base ingredient: https://www.atlasobscura.com/foods/sofkee-sofkey-sour-corn

[–] FlyingSquid@lemmy.world 25 points 2 days ago (2 children)

Remember: you have to start it cooking by putting in a stone.

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