<story><title>‘Perpetual broths’ that simmer for decades</title><url>https://www.atlasobscura.com/articles/perpetual-broth</url></story><parent_chain><item><author>Waterluvian</author><text>Kind of related to this is the concept of &amp;quot;Brunswick Stew.&amp;quot;  Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there&amp;#x27;d be a tavern&amp;#x2F;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 &amp;quot;finished&amp;quot; a batch. They just perpetually added leftovers and foods that were at risk of spoiling.&lt;p&gt;It&amp;#x27;s like a Soup of Theseus...  it&amp;#x27;s always the same stew, but it so gradually evolves, the flavour changes, the ingredients change, but there it is.&lt;p&gt;The concept feels incredibly cozy to me, both in practical and conceptual terms.</text></item></parent_chain><comment><author>jasonwatkinspdx</author><text>I haven&amp;#x27;t had it personally, but one of my SO&amp;#x27;s tried a famous &amp;quot;perpetual stew&amp;quot; when in France and we talked about it at one point. Her description kinda matched what I&amp;#x27;d expect from braises that I&amp;#x27;ve let go to long: you end up with bland mush.&lt;p&gt;I think there&amp;#x27;s a reason very few restaurants serve this style of dish, and it&amp;#x27;s not because of health codes. We live in an era of insane abundance compared to the medeivil and colonial eras. A lot of historic dishes from those times just don&amp;#x27;t stand up to the expectations of a modern pallet.</text></comment>
<story><title>‘Perpetual broths’ that simmer for decades</title><url>https://www.atlasobscura.com/articles/perpetual-broth</url></story><parent_chain><item><author>Waterluvian</author><text>Kind of related to this is the concept of &amp;quot;Brunswick Stew.&amp;quot;  Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there&amp;#x27;d be a tavern&amp;#x2F;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 &amp;quot;finished&amp;quot; a batch. They just perpetually added leftovers and foods that were at risk of spoiling.&lt;p&gt;It&amp;#x27;s like a Soup of Theseus...  it&amp;#x27;s always the same stew, but it so gradually evolves, the flavour changes, the ingredients change, but there it is.&lt;p&gt;The concept feels incredibly cozy to me, both in practical and conceptual terms.</text></item></parent_chain><comment><author>krisroadruck</author><text>also known as hunters pot &amp;#x2F; stew. Essentially the same thing as thing as the broth, but in stew form: &lt;a href=&quot;https:&amp;#x2F;&amp;#x2F;en.wikipedia.org&amp;#x2F;wiki&amp;#x2F;Perpetual_stew&quot; rel=&quot;nofollow&quot;&gt;https:&amp;#x2F;&amp;#x2F;en.wikipedia.org&amp;#x2F;wiki&amp;#x2F;Perpetual_stew&lt;/a&gt;&lt;p&gt;I&amp;#x27;ve actually done this myself in a crock pot for up to a few weeks at a time. The order you add stuff makes a difference. You don&amp;#x27;t want to toss in fish or anything with real strong flavors too early in your run or it funks things up for a few days. Much as the concept is fun, soup&amp;#x2F;stew every day gets weary pretty fast. Fun for short bursts in the winter though.</text></comment>