this post was submitted on 02 Jun 2025
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[–] [email protected] 24 points 5 days ago

I thought this post was a nod to our ancestors who figured out the power of soup-life.

These mother fuckers getting nutrients from hitherto inedible plants and just chillin as all the others got the runs and fever from eating uncooked game with worms n shit

[–] [email protected] 16 points 5 days ago

If you want to do "water based cooking" for vegetables try steaming instead of boiling.

[–] [email protected] 26 points 5 days ago (1 children)

The ocean is technically a soup

And technically, so are you

[–] [email protected] 6 points 5 days ago (5 children)

What technicality are we playing on here? Anything that contains water is a soup?

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

Also needs vegetables and salt.

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[–] [email protected] 19 points 5 days ago

vegetables are healthy

[–] [email protected] 29 points 5 days ago (3 children)
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[–] [email protected] 56 points 5 days ago (2 children)

"Stomach is thriving"

They don't even try to form coherent thoughts anymore, just buzzwords to sell your current "brand".

[–] [email protected] 13 points 5 days ago (1 children)

Just assume this kind of sloppy copy is AI.

[–] [email protected] 10 points 5 days ago

The depressing thing is how often it’s not

[–] [email protected] 11 points 5 days ago

The depressing thing is how often it works

[–] [email protected] 17 points 5 days ago (2 children)

Okay so now I'm questioning where the line between soup and stew is...

[–] [email protected] 30 points 5 days ago
[–] [email protected] 23 points 5 days ago (4 children)

Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.

Chili is a stew. A bisque or chowder is a soup.

[–] [email protected] 4 points 5 days ago* (last edited 5 days ago)

How many lentils do you have to put in a lentil soup until it becomes a stew?

Edit: In my mother tongue "thick soup" is an alternative term for stew, even though a rare/regional one.

[–] [email protected] 3 points 5 days ago

Don't forget the chayote; certain gourds are perfect for stewing!

[–] [email protected] 11 points 5 days ago (1 children)

I think it's more that a stew is a kind of soup. Bisque is a kind of soup, chowder is a kind of soup.

The real question is how many noodles can you eat it with before you have to start calling it a sauce.

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[–] [email protected] 7 points 5 days ago

Depends on the bisque or chowder.

I think the best way to describe the difference is just a higher liquid to solid ratio.

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