31–40 of 182 posts
Wouldn’t having a propane burner on 24 hours a day be very expensive? Also, does it really make that much of a difference? I feel like after a couple of hours with a fresh batch you could be right back where you started without really missing out on too much.
Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
Came here to make a Ship-of-Theseus dad joke, beaten throughly to the punch.
Earlier quoted context omitted.
People say the same about Bialetti-style "moka pot" coffee makers. The reality is that any "varnish" is just old rancid coffee oil.
I think a pretty big component of it is protein? Mine only comes off with the special cleaner, or powdered detergent (not the liquid kind which is missing some anti enzyme cleaners) (or lots of scrubbing)
Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
I also like the "forever bottle" that is common with bourbon lovers like me. You take one of your nicer bottles and when another one is close to empty you don't finish it but instead dump it into a "forever bottle" that keeps evolving with the different leftover bourbons you pour into it.
I call this an "infinity bottle." I mix both bourbon and scotch, too. Typically the last ounce or 2 of a bottle. Sometimes it ends up pretty meh, but other times it's fantastic. If I don't like the flavor, I'll come back to it in a month and see if it has mellowed out at all. I also keep list of what's in there taped to the bottle.
Earlier quoted context omitted.
Perhaps i'm geeking this out too much, but I guess it depends on ingress-vs-egress and drawdown....but...doesn't including nearly spoiling food risk the whole stew going bad in a few days? Or do the constant simmer prevent that?
I don't know. I'm not sure the historians fully know. This concept might even be apocryphal to an extent. What I have learned is that the concept evolved (like so much cooking does) from what I described into a "it's actually now a recipe that people prepare once." Something else I learned is that back in the day, people had different expectations for food quality. We would regularly eat rancid meat (many BBQ sauces…
I've been to a pub in rural Cambridgeshire that had this on the menu. I made them laugh by asking what was in it and was it vegetarian.
I don't know if they were legally allowed to have it, but they did have it.
Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
I think the coziness of this recipe might be tempered somewhat by the fun food-borne illnesses that would have to spring up doing this.
Reminds me of the Stone Soup story from the original creators of Fractint.
Fractint Mandelbrot Generator V17.3 - https://archive.org/details/MEDLEY_SE230215