Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Perpetual stew

en.wikipedia.org

Post reply on HN
Print view View original

61–67 of 67 posts

Re: Perpetual stew

#61

Post by abdullahkhalids »

do_not_redeem wrote: post #50
piannucci wrote: post #21

Earlier quoted context omitted.

Does it still go rancid if it’s kept at boiling temperatures? I’m guessing that if it’s too hot for microbes, then you only have to deal with oxidation at the surface, which can maybe be fixed with periodic skimming. Maybe?

iirc I kept it hot (scalding) but not boiling. I was worried it would boil dry overnight and burn/ruin the pot, but maybe I just need to keep the liquid topped up enough so that doesn't happen. I'll try this next time, thanks!

You don't have to keep the soup perpetually simmering in modern times. You let the pot cool to room temp after eating, then throw in the fridge. Next day, bring to boil before dinner with enough time for the new ingredients to cook. This also makes sense for a home setup, unlike a restaurant where the replacement dynamics are very different.

Assuming you are only doing this for one meal a day, and not eating it for all your meals.

Re: Perpetual stew

#62

Post by thunderbong »

foodevl wrote: post #26

some math because I'm curious: If you draw down and replace 50% of the water every day, each molecule has a 1/2 chance of sticking around. After 3 months that's 1/(2^90). A 5 gallon pot contains around 2^87 water molecules. So after 3 months there's basically none of the original liquid left.

Soup of Theseus

Re: Perpetual stew

#63

Post by foreigner »

Isamu wrote: post #2

>pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer if properly maintained. So, basically, the code base I’ve been working on is a perpetual stew, maintained for decades

ROFL thank you for that

Re: Perpetual stew

#64

Post by jasonpeacock »

mrbungie wrote: post #40
jasonpeacock wrote: post #34

As a kid in Boy Scouts in Alaska, during the annual broomball tournament on the outdoor hockey rinks in winter, every kid would bring a can of soup as "admission". One of the adults would have a massive pot setup on a gas burner, and we'd pour in all the random cans of soup to heat up together. Throughout the day you'd grab a styrofoam cup and ladle in some "suicide soup", then try go guess what mystery chunks you we…

You missed the most important part ;). How was it? Was it any good? Randomly bad/good?

It was tasty, like a minestrone soup. All the soup cans averaged out to tomato broth with chunks of veggies, meat, and noodles.

Mostly, it was hot and salty and could be drank from a cup :)

Re: Perpetual stew

#65

Post by black6 »

Pease porridge hot, pease porridge cold,

Pease porridge in the pot, nine days old;

Some like it hot, some like it cold,

Some like it in the pot, nine days old.

Re: Perpetual stew

#66

Post by ViktorRay »

It’s always nice when a word in a language connects so well with the thing it is describing.

The word “stew” for example feels like how a pot of stew feels like. The warm cozy feeling of the word matches the actual warm cozy feeling of watching the pot of stew

Re: Perpetual stew

#67

Post by mettamage »

coolThingsFirst wrote: post #13

It would be great idea for restaurant. Like in the hateful 8 film.

Hey, question: what are your thoughts about the OMSCS program? I was having the same questions that you posted in an Ask HN, which is how I found you (I used the search bar).

You didn't have contact info, so I'm contacting you in this comment if you've gathered more info on it. I'm also curious how the online part influences perception.

Post reply on HN