The Soup of Theseus
this post was submitted on 19 Nov 2024
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Does this mean that they started the first batch thousands of years ago with Theseus in it?
Them's good eatin'. Add some broth, a potato... baby, you got a stew going.
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There's barely any person left in it these days
There's a bit of an aftertaste of tar from his ship tho
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🎶 this is the soup that never ends
It just goes on and on my friends ….
I love that lol.
this comment goes hard, mind if i screenshot
Don't do it, that would get you banned from the internet!
you can neither stop me nor even tell if i’ve done it 😼
What's doing on here? I came because I sensed a disturbance in the Web
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no, this is my mother's soup
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Best way to avoid cleaning the pot!
Made one during the pandemic lockdown. Lasted about a month before I got tired of soup.
Was it good though?
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!
One minor cultural artifact of this general idea:
Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.
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Just don't scrape the pot too hard when stirring it.
Look my iron deficiency isn't going to fix itself...
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Fun fact: ever had soup at a restaurant, and then made it at home but it didn't taste quite the same or as good? There's two main reasons:
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If it's a restaurant that actually makes their own soups (versus them being shipped in in a bag to be reheated), they're very likely using leftovers to make your soup. So unless you're using the exact same ingredients as the restaurant, it's not going to taste the same.
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The bigger reason being that they likely made the soup you're eating at least the day before it's served to you. This gives the ingredients of the soup time to marry, this is that "blend together" they're talking about. This takes time, regardless of what you're cooking, but it gives the ingredients the necessary time overnight to just... Become a better soup.
The leftovers they use have likely been marrying their flavors for a day or two before they're put into the soup, so all of that blended flavor deliciousness is going to blend even more in the soup.
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Ah, but what about a perpetual 1 day blinding stew?
I don't understand this reference.
pretty positive it's this:
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Remember: you have to start it cooking by putting in a stone.
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.
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At what point does a soup become a stew?
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.
If it's chunky as hella, you got stew there fella.
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I would unironically love it if a restaurant had this
Right? It sounds delicious. Not sure how that would fly with modern health and safety rules, though. The Wikipedia entry says a New York restaurant did one for ~8 months, so it must be possible somehow.
Needs to be kept above 70degC so heating could be costly. Other than that it's safer than refridgeration as that only slows growth whereas keeping it hot prevents any growth at all.
Better: Above 60°C pasteurizes the contents so killing all bacteria.
Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.
Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.
UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.
So, by keeping the stew over 70°C, the stew is completely food safe.
In a comment a few minutes after yours, fellow lemmy buttPickle posted this:
45 years
I saw that, and I also vaguely remember reading that in the past. So I guess it was less TIL and more "today I remembered" lol.
A little soup store in Illinois called journeys end did something like this. (Long gone, a Walgreens got it)
They'd have pots of soup that would kinda morph into the next one. It was pure comfort food and their sandwiches were dope. RIP.
But it was popular. I think more places should do it.
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Only should be really careful about lentils, peas, anything that sticks to the bottom.
Cabbage is good. Beef is good. Potatoes are good. Carrots - make it go bad a bit faster when not on fire. Same with peas. And of course with onions it'll go bad very fast.
Carrots - make it go bad a bit faster when not on fire.
Don't really know why carrots would make it go bad faster, but the point of a perpetual stew is to never stop cooking it. The fire is always on.
It's the sugars in those vegetables. It turns the pot into a bacterial growth medium. Given enough time, something is going to survive that environment. Maybe it'll be probiotic, but most likely, it won't.
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I followed you until the end. I know near nothing about onions other than their taste and a few cooking techniques. Is there something in them that cause other items around them to go bad quickly?
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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.
The constant heat and the constant turnover of food/water keep it food-safe
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.
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