At what point does a soup become a stew?
this post was submitted on 19 Nov 2024
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I'd say you can drink a soup but you can't easily drink a stew.
To be more specific: you can drink the liquid part of the soup. You get soup with big chunks of meat and veg in it which doesn’t make it a stew even though you wouldn’t be able to drink it.
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.
Tried this last year for 2 months. Adding edible food was just another potato or vegetable and water/stock, and it doesn't need to be heated the whole time, it'd get fridged at night, but between lunch and dinner times I'd put it up to stew.
It's not something you would do at home, more of a restaurant thing.
Perpetual stew of temporary blindness!
No no, that's the perpetual mash of temporary blindness.
Remember: you have to start it cooking by putting in a stone.
This sounds vaguely like a joke from a book I read as a child...
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.
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.
So also keep it on while sleeping? Sounds a bit scary. I guess back in the days someone was chosen to keep the fire running anyways but nowadays? Also turnover wouldn't happen for a few hours.
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
Best way to avoid cleaning the pot!
Just don't scrape the pot too hard when stirring it.
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.
Look my iron deficiency isn't going to fix itself...
Made one during the pandemic lockdown. Lasted about a month before I got tired of soup.
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!
Was it good though?
One minor cultural artifact of this general idea:
Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.
Some like it hot, some like it cold, some like it in the pot, nine days old!
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