*52 years concentrated heavy metal soup.
The family keeping watch over a 52-year-old pot of soup
21–30 of 76 posts
Re: The family keeping watch over a 52-year-old pot of soup
#22Earlier quoted context omitted.
Long time since reviews on the internet mattered one squat. Reviews can be because of everything from a jealus competitor, the platform asking the restaurant to pay to unblock favorable reviews/remove unfavorable ones, doing the opposite when you don't pay, or simple a bunch of people who basically fill the web with junk. More often than not I have a great experience in restaurants with 2-3 out of 5 in ratings, and s…
I discovers this 10 years ago with Yelp. I refused to pay, but still kept an account linked to Faceboook. When I deleted that account, apparently Yelp knew that and released some old negative reviews that previously had been hidden. One review was filled with lies, and I never had the chance to see it (much less respond to it) when I still had the account. That was the day that I learned what legal online extortion l…
When publishing, it's always important to get a fresh viewpoint from an unrelated account/device to ensure nothing looks amiss!
Re: The family keeping watch over a 52-year-old pot of soup
#23One of the speculations as to how life was created on this planet: stable environments hosting hydrothermal vents over long periods of time.
Could perpetual stews over decades act in the same manner?
Re: The family keeping watch over a 52-year-old pot of soup
#24*52 years concentrated heavy metal soup.
Why concentrated?
Re: The family keeping watch over a 52-year-old pot of soup
#25Many years ago I saw a Japanese TV program that explored the food of southern Taiwan and one of the stops was a restaurant that had a 106-year old vat of broth. It was tall and narrow and had a giant hump of crust on one side.
If it's still open, it would be going for 130+ years at this point.
ETA: Found it. Established 1895, the year Taiwan was annexed by Japan. It's not soup, it's a meat sauce (滷肉) used on a noodle dish. Scroll down to the middle of the page, which shows the chef with the pot in front of him.
Re: The family keeping watch over a 52-year-old pot of soup
#26[deleted]
Re: The family keeping watch over a 52-year-old pot of soup
#27Re: The family keeping watch over a 52-year-old pot of soup
#28Is this like how Italian families sometimes a forever pot of tomato sauce continuously on a low heat on their stoves?
This Italian here has never heard nothing like that. Tomato sauce can be simmered for several hours, but there is no refill.
Re: The family keeping watch over a 52-year-old pot of soup
#29One of the speculations as to how life was created on this planet: stable environments hosting hydrothermal vents over long periods of time. Could perpetual stews over decades act in the same manner?
Maybe! Let's try it in a sterile environment, a few million of such stews over a few millions of years.
Re: The family keeping watch over a 52-year-old pot of soup
#30Is this like how Italian families sometimes a forever pot of tomato sauce continuously on a low heat on their stoves?
I've never heard of anyone doing this among any Italian Americans I know. Is this something you've seen first hand?
Haven’t heard of forever sauce but my family makes sauce by cooking it pretty much all day. If we ate it every day then yeah we might as well keep a pot on the stove all the time