- cross-posted to:
- til@lemmy.world
- perpetuallystew@lemmy.world
- cross-posted to:
- til@lemmy.world
- perpetuallystew@lemmy.world
You must log in or # to comment.
I kept one of these going in a crockpot for about a week, by the end of the week;
- the taste was not the best, obviously that’s on me but adding in random stuff didn’t work super well especially some root veggie i added that took over
- everyone was tired of the taste
- everyone was super tired of the overwhelming smell which penetrated everywhere and you could smell coming down the hall
i had to terminate it because of the smell and nobody but me being willing to eat it anymore.
Good for an inn but not home I guess. a fun experiment for sure!
Years ago we lived in a… Less than ideal situation, where we had no power for the first year we lived there, and no plumbing for the entirety of our 3 year stay. In the winter that first year, we sort of accidentally created one on the wood stove, and I looked it up online when I went into town to see how long you could leave it going. It’d been three days, and we found the wiki article. Ended up keeping it for the entire winter until we weren’t using the wood stove anymore (cooking outside once it was warm enough). It was good. It got old, but it was food, and that winter, that was the important part.
i guess that part about not good for the home was pretty privileged I apologize.
That’s a good point. I guess I wouldn’t want to keep one going myself.
But as a guest in someone’s house that had one going indefinitely, it was exceptional. They looked at me funny when I asked what was in it so I just left it at that. I know at least some hunted animals and carrots were in it.
oh lucky I would love the chance to try a mature one
…there is a mathematical model on the page. The last thing I expect from an entry about soup lol. But a good read nevertheless.
The Stew of Theseus!
You’ve got a stew going!
How does this not cause food poisoning?
Above 60°C, the bacterias and fungi are killed. If you maintain the stew at 80°C, it will be okay.
All the bacteria are too busy fighting to supremacy amongst themselves to bother with infecting anything else.
Something along the lines of the ol’ Three Stooges Syndrome!
Probabalistic meals, huh? So… in the same scoop you might get unidentifiable ancient protiens along with some raw-and-inedible stuff.
I’ve always wanted to try one that’s been going for like, at least a decade. Sounds very neat. Same with very long running sourdough starters.
Good old perpetual 1-day blinding stone stew
blinding
