Perpetually Stewed

So I already said nothing of note really happened to share with you guys… but between 72-96 hours I added stir fry beef, 6 cups of water, and a red onion.

At 100 hours I did the second full strain, and cleaned the crockpot.

I haven’t slept yet(thanks insomnia) but once I fall asleep and wake up I’ll be pulling appx 32oz of broth out to preserve.

Im excited for future me to experience the back end of this experiment.

Happy Monday! <3

Don’t worry, void…. The soup hasn’t killed me yet. There’s just been nothing of note to inform you of.

Carry on!

I feel I need to do my due diligence for those who may come across these posts or this community.

I have multiple family members who are chefs, and I also have culinary training-- I follow a combination of servsafe and what the chefs (both my family members and otherwise) taught me.

If you are considering your own perpetual stew challenge, I would implore you to already be versed in food safety or learn prior to taking this on.

I am well aware that I am hypothetically playing with fire-- I don't think anybody should attempt this unless they are well versed in food safety.

Foodborne illnesses can and WILL (some of them) KILL YOU.

Be safe, and don't ever bite off more than you can (safely) chew.

Your continued existence is and will always be more important than a damn soup pot.

With love. <3

PCC

HELLO VOID! Did you miss me?

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today's Additions:

• Taijin
• Kosher Salt
• 2 Yellow Onion
• Mushrooms
• 6 Cups Water
• Garlic Powder
• Maldon Sea Salt
• Caldo de Pollo
• Chive Vinegar
• Bay Leaves
• Parsley
• Four Peppercorn Blend
• Chili Beans

Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes: > "Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"

Fucked around, Found out.

My 10pm Notes: > "Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"

What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3

I'm back to scream into the void!

In the last 24 hours, I've added:

• 4 Cups Water
• More Jalapeno
• Banana Peppers
• Red Onion
• Green Pepper
• Garbanzo Beans
• Yellow pear tomatoes
• More mushrooms
• Sauteed Kohlrabi
• Kohlrabi Greens
• Roasted Beef Femurs
• Rosemary
• Parsley

Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I'd created. My first real entry about it was when I sat down with a bowl at 7am today.

>"No broth tasting this time, not from the pot. But the bowl I poured... the broth though brown is so CLEAR.. I am flabbergasted. 191F"

I added the extra jalapeño and banana peppers... I swear I thought it was a good idea. It wasn't a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn't cut the pepper heat, which is fine. Hence, my 9pm Entry:

>"THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F"

Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot... I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

The concept of perpetual stew is medieval-- literally.

What it boils down to (pun fully intended) is keeping a pot of soup or stew cooking perpetually while adding to it at a relatively constant rate. Its a good place to toss your odds and ends. That said, in the modern era, we have a better knowledge of food safety laws and concepts-- making this 'scary soup' less scary.

This is my first ever attempt at perpetual stew. I have outlined my first set of ingredients below.

I don't really have a goal for this experiment, aside from seeing just how long I can safely make this happen. Just because we have all the conveniences of the modern world doesn't mean we shouldn't know how to do things 'The Old Way.'

I liken it to when a math teacher would say, "Yes, there's an easier way... and I'll teach you-- but you still need to know how to do it this way."

If you guys choose to hang around and watch my stew progress-- Cool! Thanks! Maybe you'll even be inspired to try it out yourself.

If not, that's fine too. I just want a place to keep all of this together.

Ingredients

• 8 c. Water
• Kosher Salt
• Minced Garlic
• Red Cap Adobo
• Fresh Cracked Four Peppercorn Blend
• Mushrooms
• Jalapenos
• Green Pepper
• Red Pepper
• Yellow Pepper
• 1 Red Onion
• 2 Yellow Onion
• 3 Carrots