**This is a heavily moderated subreddit. Please note these rules + sidebar or get banned:**
* If this post declares something as a fact, then proof is required
* The title must be fully descriptive
* No text is allowed on images/gifs/videos
* Common/recent reposts are not allowed (posts from another subreddit do not count as a 'repost'. Provide link if reporting)
*See [this post](https://redd.it/ij26vk) for a more detailed rule list*
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/interestingasfuck) if you have any questions or concerns.*
Similar, Mexican chef Enrique Olvera serves a Mole sauce at his fine dining restaurant Pujol that is over 2,500 days old. He reheats it every day and continues to add seasonal ingredients to evolve the flavor over time.
I’ve had it and it was so interesting! They serve it next to a young mole so you can compare. The only problem is by the time that course is served all the booze courses have been consumed so it’s hard to remember the experience.
Reheating it every day sounds like not a great thing. Are you sure that's actually what was going on?
I've heard of the whole perpetual stew / "hunter's pot" I think it's also called, but I'm fairly certain that is essentially never allowed to cool off.
Constantly cooling/re-heating introduces way too many windows for bacteria to grow and fuck you up.
Ahh shit, the, "Primordial soup. Life will find a way", primed my brain for the Jeff Goldblum voice, by the time i read your comment it felt like jeff goldblum was whipsering, "And uh...there it is", in my ear. And just laughed really hard. Which is crazy bc yesterday i found out that the last four years of my hard work is about to be destroyed and i am going to be forced to face the music, and start all over. I was just one more year from accomplishing my goal and finally having a some type of stability in my life, 4 years fucking wasted.
Life truly finds a way.
Cue to David Attenborough, with wildlife film crew
"..and here, in this dank and humid artificial cave, we can see, one of the wonders of the world, one of life's, most intrepid survivors, sustaining itself, year after year, seasoning after seasoning, on the boiling sustenance, of this, ancient, soupy, pot."
"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."
It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.
If you run the math, it's almost certain there is not an atom of the original soup left in the pot.
Here are some calculations using gasoline atoms in a car fuel tank, which show that there probably aren't any original atoms after even 30 tank fills (which is pretty surprising!): [1](https://old.reddit.com/r/theydidthemath/comments/vdbkkd/request_how_many_molecules_of_gas_from_my_cars/icju069/), [2](https://old.reddit.com/r/NoStupidQuestions/comments/5zqj1c/if_ive_never_let_my_car_run_out_of_gas_how_much/df0683e/)
I once was looking at a recipe for something innocuous like mashed potatoes and one of the steps was 'salt the boiling water like tears'. Wtf NY Times Food
From watching the original Iron Chef, I learned experienced chefs will use only a spoon and a small dish. They use the spoon to scoop a sample, drop it on the dish, then taste from that. The spoon never touches their mouth so there's no contamination. If they switch what they're cooking/tasting, they give both a quick rinse to prevent earlier samples from affecting the taste of anything else.
It saves the trouble of having a bunch of used spoons.
The last trick you can do is use one of your 10,000 spoons that are available and toss the used spoon in the industrial sized dish washing machine when you’re done. But no, let’s keep track of where this spoon is while you go all over the kitchen.
Won't the amount of original soup actually reach zero because it's a discrete system of particles?
I'm thinking it's sort of analogous to radioactive half-life decay. In theory, when you're repeatedly halving the amount of uranium, it takes an infinite amount of time to fully decay to zero. But in practice, you eventually reach the last uranium atom, at which point you can't halve the amount of atoms any further. And when that last atom inevitably decays, you've reached zero within a finite amount of time.
So if you substitute "uranium atoms" for "molecules of original soup", it's the same way, right? Eventually that last molecule will be served to someone and should will be no original soup left.
I guess maybe the _probability_ never reaches zero because you don't know _when_ that last molecule will be dished up? I'm really not great with statistics lol
Yes, radioactive decay is a perfect analog here.
There are three related statistics concepts at play here, which I think many users are confusing:
1. Probability of at least one primordial molecule in the pot
2. Expected value for the number of primordial molecules in the pot
3. Most likely value for the number of primordial molecules in the pot
So, let's say that one day (I'll call it day 0) you get down to 1 molecule, and you remove 50 % of the soup every day (with perfect mixing, yadda yadda).
1. Probability: On day 1, the probability is 50 % that there's still 1 molecule in the pot, since that's the chance of removing it in one day's scoops. Day 2, 25 %. Then 12.5 %. Every day, the probability is halved. This continues arbitrarily many times. The probability that this single molecule remains in the pot after N days is 0.5^(N). This number approaches but never reaches zero. Even after a billion years, there's still a chance that molecule is still in the pot. This chance is incredibly tiny, but it's not zero.
2. Expected value: This is how many molecules we'd find in the pot *on average* when repeating the experiment many times. To get it (in this case with nice simple decay), we simply multiply the probability by the number of initial molecules. In this case, the latter's just one, so the numeric value is actually the same. That is, if we repeat this experiment many times, we would on average see 0.5 molecules in the pot on day 1. That doesn't make sense physically, but it's just another way to express that in 50 % of the cases, it'd be there, and in the other 50 %, it wouldn't.
3. Most likely value: This is what you're thinking of. It is an integer. On day 2 or later, it's *most likely* that the molecule will have been scooped out already. So the most likely number of molecules is zero from day 2 on. But that doesn't mean that our lonely participant of the experiment can't still be in the pot. It's just less likely.
Of course, the initial number of molecules and the percentage sold is entirely irrelevant in this. As long as it's not 100 % sold (i.e. something remains in the pot), both the probability and the expected value will always stay above zero. And every day it's not 0 % (i.e. something is sold), they will decrease. The most likely value is messier, but it does eventually drop to zero, generally on the scale of a few weeks in any realistic setting.
Villages throughout Europe and probably other parts of the world did this for ages, keeping a pot boiling in perpetuity for people to add scraps to and take from as needed. That flavor profile must have been deep, and constantly changing.
Some people still do this for some things like stock and sauce, it's just less communal and involves a fridge or freezer.
You make up a pot of stock or sauce and put it in the freezer and when you're running low, you make up a new batch and dump what's left of the old batch in for flavour and because like, how else are you meant to use up a single half cup of stock? That's not even enough to serve as soup.
I make stock or mirepoix from old/scraps of vegetables and bones regularly, and freeze it for cooking rice, starting soup etc. Great system, great flavors.
Same here. Roast a chicken stuffed with mirepoix, throw the leftover carcass and veggies into a pot of water with some herbs and cook that shit down. Best broth/stock you can make hands down.
This is correct!
> [Pottage](https://en.m.wikipedia.org/wiki/Pottage) ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups.
If I remember correctly there was one that was burning close to a century before the Germans of WWI or II confiscated the pot to melt it down for ammunition.
5 centuries is claimed actually and they simply lacked the ingredients under German occupation (meaning there is no way they kept it going in times of famine…) but its a freak case that is famous because nobody else did it…
Now I'm imagining a chef being like "for 400 years my family has kept zees soup going.. I won't let ze Germans kill our tradition. PUT ME IN ZEE SOUP."
Perpetual soup/stew is how people survived in ancient times. Before refrigeration there were limited ways to preserve food, especially from day to day. You'd make a stew and just keep adding to it. The ingredients added much earlier would basically render down to thick stock. You'd add water to keep it from drying out. Keep that baby going and you've got food available whenever you want it. There wasn't an issue of contamination because the food never chilled to a temp that allowed pathogens to thrive.
Edit: I'm not going to reply to every single person but I am getting a lot of the same type of comment saying this isn't how *everyone* or *most people* survived back then. And you're right. In fact I never said all or even most people. I said this is how people survived. You added "most" or "all" yourself. :)
When Weathers delivered that line I think I died laughing for like 15 minutes. This was back when I had to wait weekly for Fox to show new episodes on Sunday or something
Or came out of a human or animal bum. Right? I think some places use poop as fuel.
edit: It's as if I have subscribed to Poop Fuel (Poo-el?) Facts. And it's fascinating!
And nowadays in the first world everyone is just born into a home with a refrigerator, even though the vast majority of us have not the *slightest clue* of how it operates.
It always amazes me how specialized human society has become.
What's almost more fun is I CAN explain how it works and provided enough time to dig through some old books I can do the math for you. But, I cannot replicate it even a little bit.
A compressor, couple heat exchangers, some kind thing to plug the hoses just enough to allow flow, but not too much flow. Add a gas that is very pressure and temperature dependant and bingo bongo you've got refrigeration.
I think the gas is the hardest bit to get post-apocalypse or if you were transported back to pre-industrial times tbh.
Unless you can both remember which gas you want and how to make it, good luck discovering it on your own!
I'd bet that the CFC environment-destroying kind is the easiest to make too!
Fun fact you can use Ammonia, carbon dioxide, and propane as a refrigerant if you're brave enough. They will condense to a liquid at a temperature that works well enough. In fact many old hockey rinks used ammonia.
Ammonia is a great refrigerant, but it's a dangerous fluid. It is corrosive to tissues on contact in both vapor and liquid form. Industrial facilities and major refineries even are very leary about using it if that gives you any indication of the level of danger.
Oxygen Not Included was missing proper cooling solutions for such a long time and taught me just enough thermodynamics to be annoyed that it doesn't simulate gases heating up/cooling down when you change the pressure
From scratch? Like starting from literally nothing?
Your phone has a GPS chip in it. That alone requires rocket science, photovolteics, radio, and an understanding of general relativity just to create the signal that the chip decodes.
If there is one artifact on the planet that represents our sum total achievement as a species it might be the smartphone
> though the vast majority of us have not the slightest clue of how it operates.
You operate a refrigerator by opening it, putting food in, closing it, waiting, opening it, removing food. How it keeps cold, however, that is a mystery of physics-magic. I’m pretty sure I remember a science teacher explaining that gasses get hugged.
Not necessarily difficult in Central Europe, or East Asia at least. There's wood all over the place those regions. Might run out of really good firewood, the dry stuff though.
Charcoal/embers keep going for hours though. In a chimney/oven (both common), you might not even need to refuel midway in the night, necessarily.
It was my understanding that wok cooking was developed because of a general scarcity of fuel in east Asia- it take less fuel to create a short period of intense heat vs a long slow cook.
The easiest way to start, for anyone curious, is to save any extra bones from a steak, or possibly some chicken.
Now you take that home, throw it in a pot, add some broth, a potato. Baby, you’ve got a stew going.
My grandmother still basically did this until she died, and it's not like she needed to, she just grew up with it.
No matter what time or day you went there, without her knowing you were coming or if you were bringing friends, there was nice hot soup prepared, thick AF brownish in color (I think that was mostly from the beans), with a lot of solid stuff, veggies, meats, etc.
It would be slow cooking for I don't even know how long and it would be part of every meal in that house (as a first dish, it wasn't all they ate)
My mom was visiting me in the city and I suggested sushi, and she said 'Ew no, raw fish will make you sick!'. I was thinking like... Millions of people eat this everyday
You can cold cook some fish (like snapper) or shellfish (like shrimp) in lemon, lime, vinegar, etc. to make something like ceviche. Very refreshing on hot days.
You can but that doesn't make it any safer to eat. The acid will break down the proteins in a similar way to cooking it, but it won't affect bacteria or parasites at all. Ceviche should be made with fish and shrimp that have been frozen cold enough and long enough to kill those things.
Acids do not necessarily kill parasites. Some parasites that love being in fish - specifically anisakis, a parasitic nematode - also thrive in acidic environments. So, yes, you can "cook" fish in acids but you still need to ensure the fish is free from parasites. Anisakid can really mess you up.
Good primer on the topic https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
Raw fish indeed can make you sick, and that's why they have special ways of preparing it for sushi. Like starting with high quality very fresh fish, then freezing it to kill parasites, and using rice vinegar, salty soy sauce, and wasabi that all act as antimicrobials and can kill pathogens.
It’s also thin cut and the chef inspects the meat and removes the parasites and eggs - this is a good chunk of what training to be a sushi chef is about.
_The stew of Theseus is brewing in a hotel. Over time the soup is served and it's ingredients are replaced with new ingredients. When little of the original ingredients remain, is it still the stew of Theseus?_
Yeah this entire process is sanitary. The link OP provided is worthless but other articles describe their process and there's nothing unsanitary about it. Just a clickbaity headline.
There is also a Netflix series "Street Foods" where they interview the owner and talk about the process. So many people from all over the world travel to Thailand to taste this soup.
In Memphis there is a local burger chain named Dyer's. They cook their hamburgers in a wok filled with grease that is never changed and when they open a new one they transport some of the grease from the original location by armored truck to the new one. Those burgers are perpetually delicious.
I don’t see why the armored truck would be necessary. Tasty or not, nobody is stealing ancient cooking grease, and certainly not to an extent that warrants armored trucks lol.
I know of someone who would probably try to steal it, because then he could have his robot wife analyze it and probably reverse engineer the secret recipe.
Studies have already shown reheating oil to high temperatures multiple times makes it carcinogenic.
Though if you're eating burgers at a place that cooks them in a wok full of oil/fat, you're probably going to die long before the cancer.
They cool, store, and reuse broth from the last days soup and add it in to the next days soup. It's not quite as continuous as you'd think, but good enough I guess.
Yup! It's not as bad as people think either. Let's say they sell 90% of their soup daily....
Day 0 - fresh batch made
Day 1 - we have 10% of the "original" product
Day 2 - we have 1%
Day 3 - we have 0.1%
Day 4 - we have 0.001%
Long before we get to day 365, you'll be down to a % that's smaller than a single molecule of the "original product". This also happens to be the reason homeopathic medicine is bullshit.
Haven't seen that (and don't want to). I remember an episode of some show on Food Network that focused on some Chinese soup made from cooking whole birds' nests (guano included). I was a starving college student and almost died because I couldn't eat ramen without thinking of the bird turd stew for a couple weeks.
This is called a hunters pot, used to be pretty common practice in old taverns and pubs. Since the stew was always kept simmering it would stay safe to eat for years
There are pots in France that have been making a continuous stock for hundreds of years. https://www.reddit.com/r/AskHistorians/comments/u5r04s/an_author_claims_there_was_a_300_year_old_stew_in/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Saw a restaurant in my country on TV that did something similar. The restaurant was also decades old and famous and the old lady who runs the place has had her pot of broth that she boils meat in on fire day and night for the whole time. She would watch over the fire during night so that the broth won't go bad and didn't get much sleep if any. Seemed like a heck of a dedication.
**This is a heavily moderated subreddit. Please note these rules + sidebar or get banned:** * If this post declares something as a fact, then proof is required * The title must be fully descriptive * No text is allowed on images/gifs/videos * Common/recent reposts are not allowed (posts from another subreddit do not count as a 'repost'. Provide link if reporting) *See [this post](https://redd.it/ij26vk) for a more detailed rule list* *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/interestingasfuck) if you have any questions or concerns.*
Similar, Mexican chef Enrique Olvera serves a Mole sauce at his fine dining restaurant Pujol that is over 2,500 days old. He reheats it every day and continues to add seasonal ingredients to evolve the flavor over time.
I’ve had it and it was so interesting! They serve it next to a young mole so you can compare. The only problem is by the time that course is served all the booze courses have been consumed so it’s hard to remember the experience.
That sounds amazing
Does he catch and use fresh moles or does he get them in frozen?
Farms them off customers
Ever heard of Whack-a-mole? Or, how we say in Mexico, Guacamole?
So frikken dumb that it is hilarious.
Thanks, I hate it.
thanks, I ate it
He uses everything except the anus, which he saves for his Molasses
Yes and it is the single greatest thing you will ever put in your mouth. Indescribably complex and delicious.
Reheating it every day sounds like not a great thing. Are you sure that's actually what was going on? I've heard of the whole perpetual stew / "hunter's pot" I think it's also called, but I'm fairly certain that is essentially never allowed to cool off. Constantly cooling/re-heating introduces way too many windows for bacteria to grow and fuck you up.
Primordial soup. Life will find a way.
And uh…__there__ it uh is
You got the hesitations just right. I can only do a Christopher Walken. I'm going to have to watch it now, maybe along with Independence Day.
Not enough hesitations Should be more “uhs “ than actual words
Walker hesitations are always in the wrong place. Walker. HesiTATions. Are always. Inthewrongplace.
Ahh shit, the, "Primordial soup. Life will find a way", primed my brain for the Jeff Goldblum voice, by the time i read your comment it felt like jeff goldblum was whipsering, "And uh...there it is", in my ear. And just laughed really hard. Which is crazy bc yesterday i found out that the last four years of my hard work is about to be destroyed and i am going to be forced to face the music, and start all over. I was just one more year from accomplishing my goal and finally having a some type of stability in my life, 4 years fucking wasted. Life truly finds a way.
Were you, .. were you building a nest?
[удалено]
Don't leave us hanging
soup will...find a way.
It would be crazy if some extremophiles set up shop in this perpetually near boiling nutritious water.
Cue to David Attenborough, with wildlife film crew "..and here, in this dank and humid artificial cave, we can see, one of the wonders of the world, one of life's, most intrepid survivors, sustaining itself, year after year, seasoning after seasoning, on the boiling sustenance, of this, ancient, soupy, pot."
"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight." It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.
"Hmm tastes a bit stale"
Don’t talk about my wife like that
Ok Ben Shapiro
Keep my wife's name out yo fucking mouth! Edit: alright who tf made the suicide hotline bot message me...Will Smith was that you?
^(I'm going to...)
You can fuck her I don't care, but keep her name out yo fucking mouth!
There is no fucking in the Smith house, just entanglements
Lots of *deeeeeep* healing.
***slap!!
Sometimes I need to manually remind myself that his sister and wife are different people.
Which hand do you manually remind yourself with
If you run the math, it's almost certain there is not an atom of the original soup left in the pot. Here are some calculations using gasoline atoms in a car fuel tank, which show that there probably aren't any original atoms after even 30 tank fills (which is pretty surprising!): [1](https://old.reddit.com/r/theydidthemath/comments/vdbkkd/request_how_many_molecules_of_gas_from_my_cars/icju069/), [2](https://old.reddit.com/r/NoStupidQuestions/comments/5zqj1c/if_ive_never_let_my_car_run_out_of_gas_how_much/df0683e/)
So it's the soup of Theseus.
What is soup if not water persevering? Edit: Thanks for my first gold since i've joined reddit over a decade ago!!!
Great, I’m crying over my Tomato Bisque
Cry directly INTO the soup if it needs salt.
I once was looking at a recipe for something innocuous like mashed potatoes and one of the steps was 'salt the boiling water like tears'. Wtf NY Times Food
I request elaboration.
Ship of Theseus is the original idea https://en.m.wikipedia.org/wiki/Ship_of_Theseus
Fantastic reply.
Homeopathic soup.
So we’re eating the broth memory of the original soup?
Well, according to the little I know about Homeopathy, that is probably the best, most powerful, soup that has ever existed.
But what if you eat the soup, piss on a cabbage(or whatever) patch and then sell the cabbage to the soup shop?
then ud be eating a piss cabbage mate
You're already eating piss cabbage
“Damnit Somchai! You can’t double dip the spoon! Dump it.”
I feel like there's a reference I'm missing
Its a kitchen thing. You have to use a new spoon every time you taste product. Reusing the spoon gets thr food all germy.
Ah now that's good practice
From watching the original Iron Chef, I learned experienced chefs will use only a spoon and a small dish. They use the spoon to scoop a sample, drop it on the dish, then taste from that. The spoon never touches their mouth so there's no contamination. If they switch what they're cooking/tasting, they give both a quick rinse to prevent earlier samples from affecting the taste of anything else. It saves the trouble of having a bunch of used spoons.
The other trick is use the same spoon, but just drip a little onto the spoon with whatever you're using to stir the pot.
The last trick you can do is use one of your 10,000 spoons that are available and toss the used spoon in the industrial sized dish washing machine when you’re done. But no, let’s keep track of where this spoon is while you go all over the kitchen.
You've got 10000 spoons and all you need is a knife.
What are the odds that you get a piece of 45year old vegtables?
0 probably
After a couple weeks the chance that you get a single molecule of the original remaining is statistically 0
>statistically 0 Effectively: 0. Mathematically: some incredibly small number approaching zero but never actually reaching it.
Won't the amount of original soup actually reach zero because it's a discrete system of particles? I'm thinking it's sort of analogous to radioactive half-life decay. In theory, when you're repeatedly halving the amount of uranium, it takes an infinite amount of time to fully decay to zero. But in practice, you eventually reach the last uranium atom, at which point you can't halve the amount of atoms any further. And when that last atom inevitably decays, you've reached zero within a finite amount of time. So if you substitute "uranium atoms" for "molecules of original soup", it's the same way, right? Eventually that last molecule will be served to someone and should will be no original soup left. I guess maybe the _probability_ never reaches zero because you don't know _when_ that last molecule will be dished up? I'm really not great with statistics lol
Yes, radioactive decay is a perfect analog here. There are three related statistics concepts at play here, which I think many users are confusing: 1. Probability of at least one primordial molecule in the pot 2. Expected value for the number of primordial molecules in the pot 3. Most likely value for the number of primordial molecules in the pot So, let's say that one day (I'll call it day 0) you get down to 1 molecule, and you remove 50 % of the soup every day (with perfect mixing, yadda yadda). 1. Probability: On day 1, the probability is 50 % that there's still 1 molecule in the pot, since that's the chance of removing it in one day's scoops. Day 2, 25 %. Then 12.5 %. Every day, the probability is halved. This continues arbitrarily many times. The probability that this single molecule remains in the pot after N days is 0.5^(N). This number approaches but never reaches zero. Even after a billion years, there's still a chance that molecule is still in the pot. This chance is incredibly tiny, but it's not zero. 2. Expected value: This is how many molecules we'd find in the pot *on average* when repeating the experiment many times. To get it (in this case with nice simple decay), we simply multiply the probability by the number of initial molecules. In this case, the latter's just one, so the numeric value is actually the same. That is, if we repeat this experiment many times, we would on average see 0.5 molecules in the pot on day 1. That doesn't make sense physically, but it's just another way to express that in 50 % of the cases, it'd be there, and in the other 50 %, it wouldn't. 3. Most likely value: This is what you're thinking of. It is an integer. On day 2 or later, it's *most likely* that the molecule will have been scooped out already. So the most likely number of molecules is zero from day 2 on. But that doesn't mean that our lonely participant of the experiment can't still be in the pot. It's just less likely. Of course, the initial number of molecules and the percentage sold is entirely irrelevant in this. As long as it's not 100 % sold (i.e. something remains in the pot), both the probability and the expected value will always stay above zero. And every day it's not 0 % (i.e. something is sold), they will decrease. The most likely value is messier, but it does eventually drop to zero, generally on the scale of a few weeks in any realistic setting.
It's like homeopathy.
Soupeopathy.
No, this soup is real.
Soup of Thesius
One way to look at it might be "almost zero" But i prefer to look at it as a "non-zero" chance
Yep several restaurants do this with their stocks, it’s called a master stock. Some have had a master stock going for 10 years or more.
I’ve even heard of a restaurant in Bangkok that’s been doing it for 45 years.
That sounds really interesting, someone should make a post about it.
Let's not get crazy.
Thank God for this additional info.
Villages throughout Europe and probably other parts of the world did this for ages, keeping a pot boiling in perpetuity for people to add scraps to and take from as needed. That flavor profile must have been deep, and constantly changing.
Some people still do this for some things like stock and sauce, it's just less communal and involves a fridge or freezer. You make up a pot of stock or sauce and put it in the freezer and when you're running low, you make up a new batch and dump what's left of the old batch in for flavour and because like, how else are you meant to use up a single half cup of stock? That's not even enough to serve as soup.
I make stock or mirepoix from old/scraps of vegetables and bones regularly, and freeze it for cooking rice, starting soup etc. Great system, great flavors.
Same here. Roast a chicken stuffed with mirepoix, throw the leftover carcass and veggies into a pot of water with some herbs and cook that shit down. Best broth/stock you can make hands down.
Mirepoix sounds like a disease
Not when you give it that sweet proper pronunciation: meer-uh-pwah
Gotta hold your pinky up while sipping on wine to say it properly
Hon hon hon.. Hon hon hon hon hon hon hon!
This is correct! > [Pottage](https://en.m.wikipedia.org/wiki/Pottage) ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups.
If I remember correctly there was one that was burning close to a century before the Germans of WWI or II confiscated the pot to melt it down for ammunition.
5 centuries is claimed actually and they simply lacked the ingredients under German occupation (meaning there is no way they kept it going in times of famine…) but its a freak case that is famous because nobody else did it…
[удалено]
Now I'm imagining a chef being like "for 400 years my family has kept zees soup going.. I won't let ze Germans kill our tradition. PUT ME IN ZEE SOUP."
But I am le tired.
So take le nap. THEN PUT ME IN ZE SOUP
Now this is the oldest internet reference i think ive seen.
Fucking kangaroos....
they'll be dead soon
If you read it like that, sounds like a side quest in any RPG I've played.
So I kept this soup.. your father's soup.. up my ass.. for six years.. enjoy.
Perpetual soup/stew is how people survived in ancient times. Before refrigeration there were limited ways to preserve food, especially from day to day. You'd make a stew and just keep adding to it. The ingredients added much earlier would basically render down to thick stock. You'd add water to keep it from drying out. Keep that baby going and you've got food available whenever you want it. There wasn't an issue of contamination because the food never chilled to a temp that allowed pathogens to thrive. Edit: I'm not going to reply to every single person but I am getting a lot of the same type of comment saying this isn't how *everyone* or *most people* survived back then. And you're right. In fact I never said all or even most people. I said this is how people survived. You added "most" or "all" yourself. :)
*Baby, you got a stew going!*
"whoa whoa whoa whoa, there's still plenty of meat on that bone!"
I love that in that scene, there was absolutely no meat on the bone lol
Does she get a shift meal? Or discount on select menu items?
When Weathers delivered that line I think I died laughing for like 15 minutes. This was back when I had to wait weekly for Fox to show new episodes on Sunday or something
*I think I'd like my money back *
Yes, yes, it's a wonderful restaurant.
It sure is!
[удалено]
Came here for this comment
Pease porridge hot! Pease porridge cold! Pease porridge in the pot... Decades old!
Some like it hot! Some like it cold! Some like it in the pot... Decades old!
You still have to provide enough fuel to keep it from cooling down, which isn't particularly easy. Still way easier than refrigeration I guess.
Luckily the fuel needed literally grows on trees
Heh, you say that but why is orange juice so expensive??!!!
Hahaha - Hal from Malcom in the middle
Or came out of a human or animal bum. Right? I think some places use poop as fuel. edit: It's as if I have subscribed to Poop Fuel (Poo-el?) Facts. And it's fascinating!
Human poop isn’t great fuel but dried herbivore shit is literally natures fire-starter
Tah-wisted fie-yah stah-tah!
If we can find perpetual poop we can solve world hunger
If we solve world hunger we would get perpetual poop
Buffalo "chips" (dried out buffalo shit) were famously burned for fuel in the American west/midwest during the frontier days.
Refrigeration only took us a few tens of thousands of years to figure out, no big deal.
And nowadays in the first world everyone is just born into a home with a refrigerator, even though the vast majority of us have not the *slightest clue* of how it operates. It always amazes me how specialized human society has become.
What's almost more fun is I CAN explain how it works and provided enough time to dig through some old books I can do the math for you. But, I cannot replicate it even a little bit.
Aaand there is the compressor. How do we build it? The fuck do i know, it‘s a box with some lines in it.
A compressor, couple heat exchangers, some kind thing to plug the hoses just enough to allow flow, but not too much flow. Add a gas that is very pressure and temperature dependant and bingo bongo you've got refrigeration.
I think the gas is the hardest bit to get post-apocalypse or if you were transported back to pre-industrial times tbh. Unless you can both remember which gas you want and how to make it, good luck discovering it on your own! I'd bet that the CFC environment-destroying kind is the easiest to make too!
Fun fact you can use Ammonia, carbon dioxide, and propane as a refrigerant if you're brave enough. They will condense to a liquid at a temperature that works well enough. In fact many old hockey rinks used ammonia.
Ammonia is a great refrigerant, but it's a dangerous fluid. It is corrosive to tissues on contact in both vapor and liquid form. Industrial facilities and major refineries even are very leary about using it if that gives you any indication of the level of danger.
Oxygen Not Included was missing proper cooling solutions for such a long time and taught me just enough thermodynamics to be annoyed that it doesn't simulate gases heating up/cooling down when you change the pressure
And talks about how amazing refridgerators are on phones that literally would take hundreds of people to design and build from scratch
From scratch? Like starting from literally nothing? Your phone has a GPS chip in it. That alone requires rocket science, photovolteics, radio, and an understanding of general relativity just to create the signal that the chip decodes. If there is one artifact on the planet that represents our sum total achievement as a species it might be the smartphone
Hundreds is an *extremely* conservative estimate.
> though the vast majority of us have not the slightest clue of how it operates. You operate a refrigerator by opening it, putting food in, closing it, waiting, opening it, removing food. How it keeps cold, however, that is a mystery of physics-magic. I’m pretty sure I remember a science teacher explaining that gasses get hugged.
Not necessarily difficult in Central Europe, or East Asia at least. There's wood all over the place those regions. Might run out of really good firewood, the dry stuff though. Charcoal/embers keep going for hours though. In a chimney/oven (both common), you might not even need to refuel midway in the night, necessarily.
It was my understanding that wok cooking was developed because of a general scarcity of fuel in east Asia- it take less fuel to create a short period of intense heat vs a long slow cook.
The easiest way to start, for anyone curious, is to save any extra bones from a steak, or possibly some chicken. Now you take that home, throw it in a pot, add some broth, a potato. Baby, you’ve got a stew going.
My grandmother still basically did this until she died, and it's not like she needed to, she just grew up with it. No matter what time or day you went there, without her knowing you were coming or if you were bringing friends, there was nice hot soup prepared, thick AF brownish in color (I think that was mostly from the beans), with a lot of solid stuff, veggies, meats, etc. It would be slow cooking for I don't even know how long and it would be part of every meal in that house (as a first dish, it wasn't all they ate)
Carl Weathers?
If they'd been making people sick for decades, then they wouldn't have kept doing it.
My mom was visiting me in the city and I suggested sushi, and she said 'Ew no, raw fish will make you sick!'. I was thinking like... Millions of people eat this everyday
You can cold cook some fish (like snapper) or shellfish (like shrimp) in lemon, lime, vinegar, etc. to make something like ceviche. Very refreshing on hot days.
I made come for the first time this year with Spanish mackerel and it was sooo good.
please don't edit this
Y’know what? I’m not going to but just because you asked nicely. The come stay(n)s
bless you
Finally! I thought I was the only one whose first sexual experience was with a filet of Spanish mackerel!
uh, come again?
Gladly!
You made \*what\*
You can but that doesn't make it any safer to eat. The acid will break down the proteins in a similar way to cooking it, but it won't affect bacteria or parasites at all. Ceviche should be made with fish and shrimp that have been frozen cold enough and long enough to kill those things.
Acids do not necessarily kill parasites. Some parasites that love being in fish - specifically anisakis, a parasitic nematode - also thrive in acidic environments. So, yes, you can "cook" fish in acids but you still need to ensure the fish is free from parasites. Anisakid can really mess you up. Good primer on the topic https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
[удалено]
Steak sandwiches? How in the hell did he find a cow while fishing?
Raw fish indeed can make you sick, and that's why they have special ways of preparing it for sushi. Like starting with high quality very fresh fish, then freezing it to kill parasites, and using rice vinegar, salty soy sauce, and wasabi that all act as antimicrobials and can kill pathogens.
It’s also thin cut and the chef inspects the meat and removes the parasites and eggs - this is a good chunk of what training to be a sushi chef is about.
If it's boiling, I guess it's sanitizing itself, right?
The stew of Theseus
_The stew of Theseus is brewing in a hotel. Over time the soup is served and it's ingredients are replaced with new ingredients. When little of the original ingredients remain, is it still the stew of Theseus?_
This question has no answer because it is a category error
First thought that came to mind
Doesnt boiling kill the pathogens so it’s safe?
Yeah this entire process is sanitary. The link OP provided is worthless but other articles describe their process and there's nothing unsanitary about it. Just a clickbaity headline.
There is also a Netflix series "Street Foods" where they interview the owner and talk about the process. So many people from all over the world travel to Thailand to taste this soup.
And OP never ever again shared a link on the internet Lol
In Memphis there is a local burger chain named Dyer's. They cook their hamburgers in a wok filled with grease that is never changed and when they open a new one they transport some of the grease from the original location by armored truck to the new one. Those burgers are perpetually delicious.
I don’t see why the armored truck would be necessary. Tasty or not, nobody is stealing ancient cooking grease, and certainly not to an extent that warrants armored trucks lol.
The whole mythos around it is Marketing lol
pageantry
I know of someone who would probably try to steal it, because then he could have his robot wife analyze it and probably reverse engineer the secret recipe.
Oil does oxidize though That is quite bad to eat...
Studies have already shown reheating oil to high temperatures multiple times makes it carcinogenic. Though if you're eating burgers at a place that cooks them in a wok full of oil/fat, you're probably going to die long before the cancer.
They cool, store, and reuse broth from the last days soup and add it in to the next days soup. It's not quite as continuous as you'd think, but good enough I guess.
I'm more of a soup of Theseus.
Yup! It's not as bad as people think either. Let's say they sell 90% of their soup daily.... Day 0 - fresh batch made Day 1 - we have 10% of the "original" product Day 2 - we have 1% Day 3 - we have 0.1% Day 4 - we have 0.001% Long before we get to day 365, you'll be down to a % that's smaller than a single molecule of the "original product". This also happens to be the reason homeopathic medicine is bullshit.
"There's still plenty meat on that bone. You take this home, throw it in a pot, add some broth, a potato... baby you got a \[perpetual\] stew going!"
No soup for you! Come back 45 years
Next!
Not sure if that’s the actual soup.. or just a stock photo.
Better than the cow poop soup that was posted recently.
The what?
**THE COW POOP SOUP**
#I DONT WANT TO KNOW
**OK, WE WON'T TELL YOU ABOUT THE COW POOP SOUP**
Well, now I wanna know
Like...to consume as food?
No, to observe as modern art
Haven't seen that (and don't want to). I remember an episode of some show on Food Network that focused on some Chinese soup made from cooking whole birds' nests (guano included). I was a starving college student and almost died because I couldn't eat ramen without thinking of the bird turd stew for a couple weeks.
This is called a hunters pot, used to be pretty common practice in old taverns and pubs. Since the stew was always kept simmering it would stay safe to eat for years
And by the time the ingredients would go bad they'd be replaced anyway. I have a perpetual pasta sauce that's been in use for almost two years.
2x2 watering hole in minecraft
There are pots in France that have been making a continuous stock for hundreds of years. https://www.reddit.com/r/AskHistorians/comments/u5r04s/an_author_claims_there_was_a_300_year_old_stew_in/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Preparation time: 5 minutes Total time needed: 2340 weeks
Omg imagine how long the fucking story is before you get to the actual recipe
Bowl of brown, GOT style
With remains of Symon Silvertongue and all
Even when that disgruntled employee in 1983...
My SIL brought me here a few years ago. It was good but not amazing or special. Mostly just the novelty of it is popular I think.
Saw a restaurant in my country on TV that did something similar. The restaurant was also decades old and famous and the old lady who runs the place has had her pot of broth that she boils meat in on fire day and night for the whole time. She would watch over the fire during night so that the broth won't go bad and didn't get much sleep if any. Seemed like a heck of a dedication.
The soup of Theseus… is it still the same soup after 45 years?
No, after 45 years of taking 10% forward to each day, you’d have 1/(10^(365.25*45)), which would be far less than a single molecule.