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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[–] [email protected] 32 points 2 days ago (2 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.

[–] [email protected] 1 points 22 hours ago

Also (according to friends who've worked in restaurants), the difference is demi-glace. And butter.

[–] [email protected] 5 points 2 days ago

Homemade chilli is almost always better after the first day.

[–] [email protected] 199 points 3 days ago (18 children)
[–] [email protected] 27 points 3 days ago (10 children)

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

[–] [email protected] 19 points 3 days ago* (last edited 3 days ago) (2 children)

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

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[–] [email protected] 14 points 3 days ago (1 children)

There's barely any person left in it these days

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[–] [email protected] 14 points 3 days ago* (last edited 3 days ago)

🎶 this is the soup that never ends

It just goes on and on my friends ….

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[–] [email protected] 29 points 3 days ago (4 children)

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

[–] [email protected] 6 points 2 days ago (1 children)

I don't understand this reference.

[–] [email protected] 5 points 2 days ago (1 children)

where it was often necessary to render unruly guests blind.

(emphasis mine)

Blind?!

[–] [email protected] 4 points 2 days ago

Peeps really pushed the limits of unruly back in yore.

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[–] [email protected] 18 points 3 days ago (2 children)

What does the FDA say about this?

[–] [email protected] 23 points 2 days ago (1 children)

Add worms and inject soup in brain.

[–] [email protected] 8 points 2 days ago (1 children)

is this the FDA guide under Trump's team

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[–] [email protected] 18 points 3 days ago (1 children)

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

[–] [email protected] 8 points 2 days ago (1 children)

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

[–] [email protected] 6 points 2 days ago (6 children)

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

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[–] [email protected] 48 points 3 days ago

Best way to avoid cleaning the pot!

[–] [email protected] 16 points 3 days ago (3 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.

[–] [email protected] 13 points 3 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.

[–] [email protected] 8 points 2 days ago

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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[–] [email protected] 24 points 3 days ago (4 children)

At what point does a soup become a stew?

[–] [email protected] 25 points 3 days ago (4 children)

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

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[–] [email protected] 11 points 3 days ago (4 children)

Incidentally, would a bowl of cereal be considered soup?

[–] [email protected] 5 points 2 days ago

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

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[–] [email protected] 38 points 3 days ago (2 children)

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

[–] [email protected] 32 points 3 days ago

Was it good though?

[–] [email protected] 14 points 3 days ago

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!

[–] [email protected] 37 points 3 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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[–] [email protected] 35 points 3 days ago (3 children)

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

[–] [email protected] 33 points 3 days ago

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

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[–] [email protected] 26 points 3 days ago (2 children)

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

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[–] [email protected] 5 points 2 days 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

[–] [email protected] 18 points 3 days ago (4 children)

I would unironically love it if a restaurant had this

[–] [email protected] 16 points 3 days ago (3 children)

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.

[–] [email protected] 19 points 3 days ago (1 children)

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.

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