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Earlier quoted context omitted.
Tangentially related would be Navy coffee, which sailors say is made in pots that are never cleaned and develop a "varnish" of sorts.
People say the same about Bialetti-style "moka pot" coffee makers. The reality is that any "varnish" is just old rancid coffee oil.
also, pope water!
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.
If it gets hot enough to polymerize, then it's probably essentially the same as a seasoned cast iron pan.
I will caveat this with "I am not a fan of moka pot coffee" though. I think it's usually awful. Better than, like, diner coffee, but still.
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…
But of course they're all making it fresh from a recipe. I wonder if the reason I'm finding it bland is that the true traditional version includes a range of flavours from all the previous leftovers? That seems very plausible to me.
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…
Huh. I am a relatively recent (11 years) transplant to Virginia and had never heard of Brunswick Stew until I moved here, where lots of people make it (it's "traditional") but I have always found it to be thin, bland, and insipid, so I'll take the minimum amount to be polite at an event but otherwise avoid it. But of course they're all making it fresh from a recipe. I wonder if the reason I'm finding it bland is that…
and
> “Of course not. Americans can be so naive about cuisine. They would refuse to eat it. So I tell them after,” she admits with a laugh.
One wonders if the tone of this article (and the discussion here) would be so complimentary if the protagonist were an Asian or brown person...
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…
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’m not sure if the math holds up on this. Diluted over and over I doubt there is any of the previous remaining (enough to taste) and soup is boiling I assume so there’s no bacteria you are keeping going like with mole or sourdough.
Yeah, I remember watching a YouTube video of a Japanese restaurant owner, who does the same thing: every day, he refills his broth pot to full, puts more bones in, and leaves simmering. He said that he only had to restart a decade or so because of tsunami induced flood. Sounds cool, but then if you do the math, and assume that every day he uses half of the broth, then after only 10 days, there is only around a teaspo…
Shouldn't whatever is remaining still have some influence on the fresh ingredients being added?
Earlier quoted context omitted.
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.
how do they manage to avoid that in the article? they list at least three different restaurants that serve these long-running soups, surely they don't poison their customers?