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Have Any of You Encountered a "Perpetual Stew"?
Posted on 3/21/17 at 3:39 pm
Posted on 3/21/17 at 3:39 pm
It's a pot of stew that never gets emptied entirely. New ingredients are just added and the pot may never be empty. I imagine it could be quite interesting with some ingredients turned to mush and others less well done.
Here's the wiki on it - LINK
Here's the wiki on it - LINK
4
Posted on 3/21/17 at 9:11 pm to Stadium Rat
Well, since no one has responded, I'm going to assume this is a thing in the past.
Posted on 3/21/17 at 9:23 pm to Stadium Rat
Isn't it a bad idea to reheat things that many times? I always heard twice was the limit?
It made me think of that nursery/jump rope rhyme that says "bean porridge hot, bean porridge cold, bean porridge in the pot, 9 days old."
I remember reading once that that was what it was referencing. Sort of a old time gumbo without the seafood aspect.
It made me think of that nursery/jump rope rhyme that says "bean porridge hot, bean porridge cold, bean porridge in the pot, 9 days old."
I remember reading once that that was what it was referencing. Sort of a old time gumbo without the seafood aspect.
Posted on 3/21/17 at 9:30 pm to georgia
quote:That's the thing. They aren't being reheated. They're constantly on the fire, so there is (supposedly) no danger.
Isn't it a bad idea to reheat things that many times?
Posted on 3/21/17 at 9:34 pm to Stadium Rat
Yes, at the camp for a week,, just keep adding. Hmmm, looks like we could use another squirrel or two, maybe a duck, add another few cubes of deer ham, cream of celery and onions.
At the end of the week, it all has been recycled, nothing original in the pot except for a few bones and shotgun pellets.
At the end of the week, it all has been recycled, nothing original in the pot except for a few bones and shotgun pellets.
Posted on 3/21/17 at 9:48 pm to Ole Geauxt
quote:I can believe this.
nothing original in the pot except for a few bones and shotgun pellets
Posted on 3/21/17 at 9:54 pm to Stadium Rat
The only thing I've heard anywhere similar like this is Tom Fitzmorris claiming that Pascal's Manale recycles the BBQ Shrimp Sauce through multiple batches. That way, every subsequent batch picked up the flavor from earlier batches.
Posted on 3/21/17 at 10:53 pm to Stadium Rat
I didn't think about it being on the fire constantly. Idk. A Dutch oven might come in handy for that? So you could sit it down in the coals without having to worry about sleeping with open flames burning?
This post was edited on 3/21/17 at 11:01 pm
Posted on 3/21/17 at 11:00 pm to Stadium Rat
Is this like that stone soup story from when I was a kid?
Posted on 3/21/17 at 11:05 pm to Matisyeezy
quote:
Is this like that stone soup story from when I was a kid?
With a little less subterfuge. I'm glad someone else remembers that book.
This post was edited on 3/21/17 at 11:05 pm
Posted on 3/21/17 at 11:24 pm to Evil Little Thing
I thought pho was supposed to be a type of perpetual stew.
Posted on 3/21/17 at 11:46 pm to georgia
"Nursing home bitches love Geauxt" Jab
I forgot that,, again!! I need to call that lil turd, it's been a while.
I forgot that,, again!! I need to call that lil turd, it's been a while.
Posted on 3/22/17 at 9:06 am to Stadium Rat
(no message)
This post was edited on 3/22/17 at 9:12 am
Posted on 3/22/17 at 9:10 am to Ole Geauxt
quote:
forgot that,, again!
I forgot it was on there.
Hope you're doing well! I've been MIA on the OB as of late, work has been kicking my tail.
/hijack
Posted on 3/22/17 at 9:12 am to BRgetthenet
quote:
I thought pho was supposed to be a type of perpetual stew.
I always heard that if you're sketchy about a places sanitation order the pho, because the broth has to be hot enough to cook the meat, so it's over the threshold to kill the germs.
Posted on 3/22/17 at 12:37 pm to BRgetthenet
quote:
I thought pho was supposed to be a type of perpetual stew.
It is. Places in Vietnam have pots that have been going for 30+ years!
Posted on 3/22/17 at 8:12 pm to colorchangintiger
quote:
Places in Vietnam have pots that have been going for 30+ years!
Lotta places in Thailand do the same. I've heard of 100 year pho.
I'd be interested in trying my hand at a 5 or 6 year pho. Not sure planning much beyond that is feasible.
Posted on 3/22/17 at 9:14 pm to colorchangintiger
30 years is entirely in the realm of possibility with pho. Anone use chackbay in their pho?
Posted on 3/23/17 at 6:41 am to Stadium Rat
I imagine that's probably how Brunswick stew came about.
Also I saw a place on food network where they have been frying their burgers in the same grease for 50+ years. I can't remember the place's name. They even moved the grease under armed guard, when the restaurant moved location.
Also I saw a place on food network where they have been frying their burgers in the same grease for 50+ years. I can't remember the place's name. They even moved the grease under armed guard, when the restaurant moved location.
Posted on 3/23/17 at 12:46 pm to Stadium Rat
I think there is a hot dog place in the Atlanta area that does this with chilli.
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