Estás usando un navegador desactualizado. Es posible que no muestre este u otros sitios web correctamente. Deberías actualizar o usar un navegador alternativo.
🔧 Site instability resolved. You can report double-posts and broken attachments. For bigger issues, use the Technical Grievances thread.
🇵🇦 Nuestro primer dominio localizado está en español en kiwifarms.pa. Our first localized domain is on Spanish on kiwifarms.pa.
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading. Create account
He tried using an Asian soup spoon yesterday, only for it to be too massive to be usable, and seemingly already gave up on it for glorious western soul spoon.
Also in general it's more of a perpetual/Fibonnachi soup than a stew because the solid content is extremely low.
I could probably make a better perpetual stew than this. Especially if you gotta eat the solids out of it within 2 days, you could give me 3 whole chicken's and I'd still ask for desert afterwards.
I swear i'm not that fat i just got good metabolism
Tragedy has struck. Got lax on checking the water level since it wasn't really changing the first couple days.
Boiled dry and the extended high temperature turned it all dark brown overnight and kinda weirdly sweet, but not unpleasant.
Refilled the outer pot with fresh water, but I think having to heat it all at once brought the temperature down too much for too long, because it developed a fermented/sour taste the next time I tried it. Which lowkey triggered some atavistic Do Not Eat sense.
So the last third or quarter or so went down the drain.
Otherwise nothing in particular to report.
Probably will not make 12qts in a batch next time.
Half as much would have been eaten before the outer pot boiled dry.
Using much less barley might also be nice.
The food safety "danger zone" is 40-140F or 5-60C, so maintaining 160F sounds a bit overkill.
Though if the temperature regulation on your pot isn't great or you're concerned about the temperature dip when you add a bunch of new ingredients, I suppose 160 might be a good target to have some safety buffer.
Set up some sort of automatic stirring system to scrape the bottom of the pot and avoid thermal stratification and you're good to go.
They usually don't have much available torque, so anything that's not a relatively thin homogeneous substance can give you problems.
You're also not working with a high pressure, high purity, or high hazard system, so it's not like your stirring mechanism needs to be materially isolated. You're replacing taking the lid off the pot and stirring with a spoon, after all.
"The existence of sports team rivalries implies there are team allies", it's so retarded it goes back to being brilliant. I didn't go into his "Chaos Garden" show. Sounds like yet another way to poison yourself.
https://youtube.com/watch?v=Ho7bbbTLf3U"The existence of sports team rivalries implies there are team allies", it's so retarded it goes back to being brilliant. I didn't go into his "Chaos Garden" show. Sounds like yet another way to poison yourself.
That looks so damn greasy. This "soup" is garbage. He added so much random trash on it, it defeats the purpose of a long time simmer, mellowing sharp ingredients and breaking down protein and colagen
The thing about perpetual stews is that I imagine that they weren't that good. Even if you assume that solids were eaten or tossed and it's technically safe to eat, it couldn't have tasted good is if people just throw random shit into it. So let's say you have one guy who has no meat, but only smoked fish, and that gets thrown in with another guy with cabbage.
Keep in mind that there's generally a bulk base of beans and grain, cooked to a mush, that provides you with most of the calories and macros.
If someone adds smoked fish to the pot, you're not going to be eating chunks of smoked fish, but the salt and smoke-flavor and animal fat is going to probably improve the overall taste of the split-peas-and-barley or whatever. And cabbage would give you something to chew on with structure/texture.
These don't actually sound like terrible additions.
The thing about perpetual stews is that I imagine that they weren't that good. Even if you assume that solids were eaten or tossed and it's technically safe to eat, it couldn't have tasted good is if people just throw random shit into it. So let's say you have one guy who has no meat, but only smoked fish, and that gets thrown in with another guy with cabbage.
in ye olde times, people would take from a perpetual tavern stew and add something to it. So you just know some faggot would take all the meat chunks and dump a shit load of thistle in it. "erm akshully m'lord thistle is edible".
The thing about perpetual stews is that I imagine that they weren't that good. Even if you assume that solids were eaten or tossed and it's technically safe to eat, it couldn't have tasted good is if people just throw random shit into it. So let's say you have one guy who has no meat, but only smoked fish, and that gets thrown in with another guy with cabbage.
Keep in mind that there's generally a bulk base of beans and grain, cooked to a mush, that provides you with most of the calories and macros.
If someone adds smoked fish to the pot, you're not going to be eating chunks of smoked fish, but the salt and smoke-flavor and animal fat is going to probably improve the overall taste of the split-peas-and-barley or whatever. And cabbage would give you something to chew on with structure/texture.
These don't actually sound like terrible additions.
