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Perpetually Stewed
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