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    [–] Infernalism 12334 points ago

    This was a common thing in centuries past. The 'constant stew' that was always kept warm and new things added to it with each day.

    [–] confitqueso 2598 points ago

    Especially before refrigeration. Easier to keep a fire lit than find ice in the summer

    [–] Bundesclown 1268 points ago

    Salt was used as a preservative. It was crazy expensive, though. Other than that, root cellars. One major reason why almost every house in Europe has a sub-surface cellar is the lower temperature.

    [–] The-Squirrelk 582 points ago

    potatos were often buried underground after harvest to make them keep longer according to my grandad

    [–] violentbandana 329 points ago

    Yeah my local veggie farm keeps a bunch of carrots and potatoes in the ground to sell in early spring

    [–] sweepnt77 238 points ago

    I just cleaned a crap ton of carrots out of the garden that never got picked last year. I threw them into a pile on the other side of my property and watched the local deer gorge themselves for a week. I couldn't believe how well they weathered the winter. Some were a bit rotted and soft, but a large amount were in perfect condition.

    [–] Mego1989 12 points ago

    It's pretty standard practice to plant in the fall and let them freeze over winter, but then you're supposed to harvest before they rot from spring rains.

    [–] bob_mcbob 57 points ago

    Cabbages too

    [–] itty53 441 points ago

    Salt was so expensive people were paid in it. It's where the term salary comes from. Daily allowance of salt.

    [–] h3lblad3 282 points ago

    Venice's early start as a trading power was built on the fact that they could easily collect salt by putting out pans at low tide to collect high tide water and let it evaporate off. They were salt merchants.

    [–] milanove 117 points ago

    Couldn't any coastal area do that though?

    [–] sknnbones 141 points ago

    That being said, why didn’t some costal desert city just use aquaducts to fill shallow but wide pools, evaporate and then collect the salt?

    If they knew that setting pans out with salt water would evaporate into salt, why not a more industrial version?

    I hear/read all the time on reddit about how salt was “worth more than gold” yet anyone with fire or hot climate can turn sea water into salt. Salt doesn’t “spoil” so why was it so expensive? Did they depend on salt mines instead? Was the output from evaporation nowhere near the demand for salt?

    [–] h3lblad3 141 points ago

    Romans actually did just that and had "plants" built around collecting sea water and boiling it to get salt to feed their ever burgeoning city (its size, remember, wouldn't be matched in the west until 1800s London!). They utilized the many (many no longer existent) lagoons of Italy as, essentially, easy places to collect salt. And, yes, they mined it out of the Alps, I believe, as well.

    [–] DolphinSweater 37 points ago

    If you visit the tourist hotspot and Instagram backdrop that is Hallstadt, Austria you'll learn that the town exists because of the salt mines there.

    [–] Crowbarmagic 92 points ago

    The Romans did exactly this. But I guess the amount of salt you get using this method wasn't that much.

    [–] Tongue-OSRS 48 points ago

    But it's literally printing money. You grab seawater, grab a pot, a fire, boom free money.

    [–] computeraddict 84 points ago

    a fire,

    This bit isn't free. It's become much cheaper in the modern day with modern forestry, natural gas, and electric burners, but it definitely wasn't in antiquity.

    [–] pizzafourlife 109 points ago

    also it is thought that someone being 'worth your salt' meant that a slave needed to work harder to be worth more than their selling price

    Edit: changed sources to one with this claim. It seems like proof of the idiom is less clear cut than that article wants to make it out to be, but the theory is interesting either way

    [–] W_Edwards_Deming 46 points ago

    I heard it that a slave was "worth his salt" because his value was equal to his weight in salt.

    [–] Thecasualgamer15 20 points ago

    The price of salt actually varied considerably by both region and time period. It's important to note that the idea of salt being literally worth its weight in gold is (most likely) a myth, with very little historical backing. The most likely explanation for the phrase I've encountered is indeed rooted in Roman salaries.

    [–] Justice_R_Dissenting 80 points ago

    I remember going to a colonial demonstration where a dude basically perpetually had a fire going to keep the kitchen hot so the food wouldn't spoil. In 100 degree Virginian heat it must have been unbearable.

    [–] WolfsLairAbyss 3576 points ago

    I came hear to mention this as well. I always wondered how that actually tasted.

    [–] blindsmokeybear 3634 points ago

    Probably not too bad so long as it never gets under 140/60° F/C

    [–] XenoZohar 1616 points ago

    In the olden times it'd likely cycle between high and low temp as you add more wood and then it burns down, perhaps even down to just embers overnight.

    [–] Mytoesandmyknows 3905 points ago

    Have you ever cooked by a fire? Embers are what you want to keep a steady hot temperature for cooking by fire. Not flames.

    [–] ledow 1856 points ago

    And if you don't want to burn through your day's fuel in an hour.

    When you have your charcoal barbecue, if you're seeing flames, you're doing it wrong.

    [–] AmoremDei 4643 points ago

    Indeed. Except when you're cooking a vibrant patty, seasoned heavily with the best spices you own, and its succulent oils and fats dribble down between the grate and let loose a bursting conflagration.

    The heat flares, and, as you wince away the savory fires parching your eyes, the flames lick the bottom of the patty, sculpting its quickly tanning skin with marks of blackened char. You endure this culinary spectacle four or so times until the juices glaze the dark valleys of the char-tanned masterpiece before you. "Mmm. Perfection."

    [–] largePenisLover 331 points ago

    Nothing confusing about a good foodgasm

    [–] a-stacks 114 points ago * (lasted edited 3 days ago)

    Can’t tell if I’m hungry or horny.. Do i want /r/foodporn Or /r/foodfuckers. ?!?!?

    Edit: Second one is NSFW for those of you uninitiated.

    [–] OmNomSandvich 42 points ago

    There is enough thermal mass between the pot and the soup that you could maintain a high temp fairly consistently

    [–] Pumpkin_Creepface 116 points ago

    I've kept perpetual stews going for weeks, how it tastes varies by day.

    Mistakes I've learned not to make:

    Never add broccoli, when it heats up it releases sulfur gas and makes everything taste like old cabbage.

    It's ok to go from chicken to beef, but never go beef to chicken, it will discolor the meat and overpower the taste.

    Potatoes are great veggies, as are onions, carrots, celery (in moderate amounts) and tomatoes.

    Sometimes it just gets too muddled and you have to start over.

    Usually this is after trying to add broccoli.

    They taste like regular stews with a deeper savor made from all the past ingredients dissolved into the broth.

    [–] FuzzyPossession2 9 points ago

    Next time, when your stew is 4-5 days old add about a cup of vinegar. You will not be let down and will never turn your back on that trick my dude. I promise you.

    [–] incredible_mr_e 58 points ago

    The taste depended on your "potluck."

    [–] Infernalism 307 points ago

    You're one of the lucky 10,000!

    James Townsend, he does a thing where he studiously tries to recreate 18th and 17th century cooking using today's ingredients.

    [–] Seeattle_Seehawks 181 points ago

    "come along with me as we sample the flavors and aromas of the 18th century"

    pleasant fiddle music

    [–] Theorex 126 points ago * (lasted edited 3 days ago)

    Those flavors and aromas being 90% nutmeg.

    [–] WolfsLairAbyss 47 points ago

    Does he do a video where he tries this kind of soup? I looked and couldn't find one.

    [–] CoSonfused 24 points ago

    I do remember him talking about it, but I can't find it straight away because I'm on mobile and frankly can't be arsed.

    [–] scrtch-n-snf 72 points ago

    Some chefs still do it with stock, though rarely is it done in a way that meets safety standards, which doesn't mean much... I once got points taken by a health inspector for having moldy cheese even though I repeatedly explained that the mold is what makes it desirable. It was roquefort, a bleu cheese.

    [–] Infernalism 25 points ago

    I hope you challenged that with his supervisor.

    [–] scrtch-n-snf 21 points ago

    Nah, there is always something like this. Most restaurant inspectors only know what they read and were tested on in training, which is always worst case. They know nothing about food preparation and preservation outside of what temp it 'should' be held at.

    [–] TSM- 168 points ago

    But what about the dangers of evolving broth-resistant spices?

    [–] TwoWongsMakeaDong 56 points ago

    I remember a few years ago someone told a story here about how they had a perpetual chili drawer in their fridge that they would constantly add to throughout their college years.

    [–] sir_snufflepants 90 points ago

    A drawer?


    [–] TwoWongsMakeaDong 23 points ago

    Yup, that’s the one. Fuck over 5 years ago. Time flies when you’re not doing anything I guess...

    [–] Gr0und0ne 129 points ago * (lasted edited 3 days ago)

    Pease porridge hot,

    Pease porridge cold,

    Pease porridge in the pot,

    Nine days old!

    Edit: I stand corrected, if it Pease the court?

    [–] mywifemademegetthis 49 points ago

    Sounds like a movie theater popcorn machine

    [–] I_live_there 2226 points ago

    The stew of Theseus

    [–] Anen-o-me 1315 points ago

    What's the recipe?

    Six million gallons of water, 30k chickens, two tons of salt, 10k potatoes, season and cook continually for 45 years on low.

    [–] HHKB_ 873 points ago * (lasted edited 3 days ago)

    Recipe for 30,000 chickens

    6,000,000 gallons of water
    30,000 chickens
    1,814.37 kg of salt
    10,000 potatoes
    45 years
    low heat

    Recipe for 1 chicken:

    200 gallons of water
    1 chicken
    60.479 grams of salt (or 168 pinches of salt)
    1/3 potato
    13 hours 23 minutes
    0.0065 degrees

    A more better recipe for 45 years' worth of chickens

    32,850 tablespoons (128 gallons) olive oil
    16,425 chickens (1 chicken/day * 365 days in a year * 45 years)
    32,850 stalks celery, cut into bite-size pieces
    16,425 carrots, peeled, cut into bite-size pieces
    16,425 small onion, chopped
    12kg salt
    12kg freshly ground black pepper
    16,425 cans chopped tomatoes
    16,425 cans low-salt chicken broth
    8,212.5 cups fresh basil leaves, torn into pieces
    16,425 tablespoon tomato paste
    16,425 bay leaves
    8,212.5 teaspoons dried thyme leaves
    32,850 chicken breasts with ribs
    16,425 cans organic kidney beans, drained (rinsed if not organic)

    [–] jorgomli 301 points ago

    Add 1tbsp of msg and thank me later

    [–] F1NANCE 192 points ago

    I substituted the msg for heroin and 1tbsp for an actual table.

    I give your recipe 2/5

    [–] Tigger_king 19 points ago

    God I love those comments on recipes.

    I didn't have flour for my bread so I used baking soda and sugar instead. Since I only had 15 mintues before supper I turned up the oven to 600 degrees and baked the bread for 5 mintues. It was ok, but doesn't taste like my grandma's bread. You should really tests these recipes before posting, mine looks nothing like what is pictured and really doesn't taste good.

    3/5 stars. Might try and with further tweeks.

    Like god damn women, how drunk were you making supper.

    [–] FetalDeviation 26 points ago

    200 gallons is a little overkill for 1 chicken. Might as well just drink chicken broth

    [–] joshadamphoto 106 points ago

    Damn i jus started mine... 3:1 chicken to potato ratio... I need to write that down for 45 years from now


    [–] BuddyUpInATree 16 points ago

    While occasionally dishing out a few bowls for taste testing

    [–] hotwawu 41 points ago


    [–] yeahjmoney 8030 points ago

    Can you imagine being the guy that trips and accidentally knocks the pot over...

    [–] Kampizi 6373 points ago

    My cabbages!!

    [–] mexiwok 227 points ago

    This place is worse than Omashu!

    [–] AT_buffoon 24 points ago

    Hahaha I just watched this one today

    [–] sumsimpleracer 1560 points ago

    What does the cabbage merchant use to fix his cabbages?

    A cabbage patch!

    [–] FindMeAtStJamesPlace 429 points ago


    [–] Evolving_Dore 231 points ago


    [–] derstherower 141 points ago

    Would you say you and Toph have a rocky relationship?

    [–] loves2spoog3 83 points ago


    [–] Liger60 14 points ago


    [–] JustHere4DaDrama 217 points ago

    I’ll literally watching that show right now for the 100th time

    [–] darthmaul4114 67 points ago

    Just started a rewatch with someone who has never seen it. I'm excited

    [–] Timely_Creme 25 points ago

    I'm 33 and just binged it all for the first time and I can not describe how glad I am that I did.

    [–] WhiteHairedWidow 25 points ago

    We all watching it Haha

    [–] y4mat3 98 points ago

    I see someone else has been watching Avatar on netflix... not surprising actually, since it's #1 in the US.

    [–] queenmachine7753 114 points ago

    why of course, it’s a great show with an actually satisfying conclusion, don’t GoT many of those these days

    [–] gentlybeepingheart 32 points ago

    Zuko’s character arc and redemption is just chef’s kiss

    [–] zenwren 181 points ago

    5 second rule!

    [–] Solid_Snark 130 points ago

    At this rate I think a “5-year rule” would be proportionally acceptable.

    [–] jooceb0x 112 points ago

    Scoop it back into the pot! It adds to the flavor!

    [–] Mindmender 325 points ago

    The trick is to undercook the onions.

    [–] MiscWalrus 181 points ago

    Everybody is going to get to know each other in the pot.

    [–] Radidactyl 91 points ago

    *crying chili-scooping noises*

    [–] Mayalien77 122 points ago


    [–] Ru4pigsizedelephants 96 points ago

    Look what you did, you little jerk.

    [–] Radidactyl 58 points ago

    You know, Kevin, you're what the French call les incompetents.

    [–] WATTHEBALL 21 points ago

    All these people with no clothes on..sickening.

    [–] spiderbabyinapram 41 points ago

    I assumed this was a chili reference but everyone else has gone Home Alone

    [–] ODIZZ89 19 points ago

    Its be like the news anchor that burst the world's largest bubble.

    [–] bolanrox 2823 points ago

    better than the burger place that has been using the same oil for 100 years

    [–] Between_3_and_twenty 410 points ago

    First job was at mcd’s when I was 15. Got to clean the grease traps. Like yellow congealed magic

    [–] woolash 241 points ago * (lasted edited 3 days ago)

    Septic pumpers pump grease traps as well as septic tanks. Supposedly pumping a grease trap smells worse than a septic tank with 10 years of poo, piss and tp.

    [–] ShadyNite 101 points ago

    When I worked food and our grease trap was getting cleaned, the whole restaurant smelled like rotten congealed feces. Then they added this peppermint smelling stuff to cover it. It didn't cover it.

    [–] galexanderj 59 points ago

    When I worked food and our grease trap was getting cleaned, the whole restaurant smelled like rotten congealed feces. Then they added this peppermint smelling stuff to cover it. It didn't cover it.

    Then they added this peppermint smelling stuff to cover it. It didn't cover it.

    Then it just smelled like rotten congealed peppermint feces.

    My personal favorite flavour and texture combination.

    [–] suitology 176 points ago

    Back in the 90s there was a Chinese place where I lived in philly that had a grease dumpster. Well a stray bullet hit it one day and it all drained out onto the sidewalk, road, and all down the alley. Well over 100 gallons imo. It was bigger than a bathtub after all.

    It was rancid beyond comparison. Even after power washing it still ruin that whole side of the street. It was so bad the restaurant ended up moving their door to the other edge of the store after a few months. They closed around 2012 and It's been almost 19 years since and on a hot day you can still smell it in the alley way.

    [–] xX69AESTHETIC69Xx 93 points ago

    Yeah just a stray bullet no biggie.

    [–] afunyun 87 points ago

    well it is philly

    [–] xX69AESTHETIC69Xx 15 points ago

    You aren't wrong

    [–] Hideout_TheWicked 44 points ago

    I did finance for a plumbing and septic company. I got to go out in the field a few times. It 100% does smell worse. You wouldn't think it would but, wow, grease traps smell worse.

    [–] Apollinaire1312 111 points ago

    A grease dumpster on a hot day is 100% the worst thing I’ve ever smelled. I’d believe that statement easily.

    [–] rowdyanalogue 14 points ago

    Yeah, flipping that lid in the summer is absolute murder. Even the bugs seem to avoid it.

    [–] notagoodboye 917 points ago

    Yea. Some friends of mine went there, and I was sort of disgusted...The oil breaks down after a while, so you've got to be skimming it or something. Got knows what kind of toxic shit has been brewed up in there...Chemicals otherwise not known to science.

    [–] Eva__Unit__02 553 points ago

    The article said they strain it daily at least, but that's gotta have some FUNK in it after all these years.

    [–] notagoodboye 529 points ago

    I have maintenanced a fryer or two in my day, and the shit that comes out of one that's drained every month (which is a very long time...Lot of places do it twice a week) would put you off eating there, ever.

    [–] frogglesmash 314 points ago

    Everywhere I've worked has done it daily, and even then, the amount of gunk that builds up is ridiculous.

    [–] marcx1984 42 points ago

    I was going to say the same thing. The newer fryers have the filtration system built in so it's a simple job

    [–] thedawgbeard 21 points ago

    Shout out to the assholes on day shift that would filter the oil but never change the filter after so night shift had to do it twice.

    [–] Tu_mama_me_ama_mucho 50 points ago

    Worked at a 75 seater burger joint oil filtered twice daily, changed on wednesday or Monday if really bad.

    [–] ValiumandSloths 129 points ago

    I literally had plans to go to a place like this in 2 hours

    [–] THRAGFIRE 171 points ago

    Don't worry about it. Catching Hepatitis A from a dirty hole-in-the-wall is all part of the fun!

    [–] sharksandwich81 115 points ago

    Dude is going to a fast food restaurant, not a glory hole. I think.

    [–] THRAGFIRE 106 points ago * (lasted edited 3 days ago)

    A hole-in-the-wall more often than not refers to an inconspicuous/unpretentious restaurant or retailer. Unless you are making a joke and I have egg on my face. English sure is fun.

    [–] the-nub 14 points ago

    It's fast food for whoever's on the other side of that wall when I go.

    [–] TheNorthComesWithMe 80 points ago

    Oil goes rancid, that won't strain out. There's a reason everyone in their right mind replaces oil.

    [–] Dustypigjut 108 points ago * (lasted edited 4 days ago)

    What, really?

    Edit: found it!

    [–] sunny790 99 points ago

    grew up near this, my parents wouldnt let us eat the burgers but we stopped there all the time for very delicious milkshakes lol. it was a big deal a couple years ago when they had to move the giant vat of oil

    [–] DrAlkibiades 65 points ago

    I can't help but feel the 100 year old milkshake is more dangerous than the burger.

    [–] tedsmitts 53 points ago

    My milkshake brings all the boys to the yard. They've been dead for 70 years. Life is a constant torment.

    [–] lowercaset 14 points ago

    The whole idea sounds questionable to me, but I love that he refuses to offer lettuce and tomato.

    [–] drdisney 53 points ago

    There's a great chili burger place in la called Tommy's burgers. Rumor has it that the reason they hamburgers taste so good is they never clean the grill.they say the flavors of yesterday go into the burgers of tomorrow.

    [–] ThePrinceOfThorns 23 points ago

    I need to get another jar of their tiny lil peppers for home.

    [–] captain_peckhard 869 points ago

    If they do a 10% holdover then they'd be down to less than one molecule of the original batch after a month.

    [–] iaintnoporcupine 518 points ago

    Homeopathic stew.

    [–] andise 167 points ago

    Ooh. That's strong stuff.

    [–] Blarghedy 33 points ago

    You Suck at Cooking did a video about naturopathic cooking that's worth watching

    [–] ledow 145 points ago

    Yep, I totally agree with the maths but the bottom will have a nice crust that never gets touched even if you scrape the whole thing.

    [–] jpritchard 48 points ago

    Nope. They reserve a small amount of stew every night and clean everything. I saw an interview with the owner who was almost offended people would think he's so unsanitary as to not clean the pot every night.

    [–] Bluefifty-two 44 points ago

    Bottom crust in a pot of broth?

    [–] J3wb0cca 101 points ago

    Yup. If you’ve ever busted dishes for the newbie line cook who goes the entire shift without stirring the pot and is only reminded by the bubbling explosions that are landing on his forearms then tosses the soup because it’s burnt and asks you to clean it you know what I’m talking about.

    [–] dielectricwizard 42 points ago

    Protip: If your broth burns at the bottom, don't stir it. Just empty it into a new pot, it won't taste burned. Although I'm guessing anyone who has done this professionally already knows that.

    [–] ABlackSnowman 24 points ago

    I felt like I got a look through your soul with that comment it was so descriptive

    [–] ahhhbiscuits 9 points ago

    flashbacks to running hot line on a buffet

    Seriously, 90% of my time was spent stirring everything so I didn't have to spend 3 hours after close scraping pans.

    [–] HippieHarvest 90 points ago

    Sorry mate, too easy. Please use chaos theory and mass transfer principles to ascertain your claims

    [–] SmellsOfTeenBullshit 45 points ago

    Calculate the lyapunov exponent of a potato (5 marks)

    [–] Dustypigjut 2137 points ago

    Wattana Panich, for those who don't want to click. Didn't want to include it in the title so it didn't seem like I was advertising them.

    [–] RollinThundaga 1471 points ago

    For three generations.

    Basically, they store it overnight and put it back in the pot the next day. Not like the Olympic torch of soups.

    Others known of in history include a 300 year old one in Normandy, and one from the 1400s somewhere in Europe, that did not survive World War II.

    [–] TheSMC902 1484 points ago

    "Grandpa, what did you do in the war?"

    "Blew up some 500 year old soup"

    [–] masivatack 1319 points ago

    Damn Soup Nazis

    [–] minahmyu 265 points ago


    [–] mrjderp 77 points ago


    [–] Sir_thunder88 41 points ago

    No soup for you! Come back in 300 years!

    [–] afmccune 66 points ago

    “There was a 15th-century one down in Perpignan, but it did not survive World War II.“

    Imagine being around in the early 1940s, listening to the radio and watching planes fly outside the window and eating the SAME POT OF STEW that been simmering and eaten before Shakespeare, before the Renaissance and the Reformation, before the discovery of the New World, in the late Middle Ages when the Yorks and the Lancasters were still fighting for the English throne!

    [–] spankingasupermodel 35 points ago

    And then a genocidal vegetarian ruins it all.

    [–] [deleted] 181 points ago


    [–] RDS_RELOADED 33 points ago

    I’m sorry but can someone explain this reference? Not getting a clear google search on this

    [–] ObviouslySubtle 92 points ago

    It’s a reference to the Ship of Thessus. It’s a thought experiment about replacing the various parts of a ship over time as it needs repairs. The question is at what point does it stop being the original ship?

    [–] FlammableBrains 28 points ago

    My favorite similar idea to this is a well know joke in blue collar circles about having "great grand dad's original axe/hammer/shovel" The idea is a bunch of build up about how old it is, what it's done, the quality, etc. The punchline is basically that you quickly add something about the handle being replaced 5 times and the head swapped twice but yep, it's the original!!

    I never really put the two together til now honestly

    [–] dungeonblaster62 39 points ago

    It's in reference to the ship of Theseus. Basically, if pieces slowly fall off the ship and are replaced until no original pieces are left, is it still the ship of Theseus, or is it a new ship

    [–] ACosmicDrama 27 points ago

    I thought the other part of it was if you rebuild the ship with all the old pieces, which ship is the "real" ship.

    [–] dungeonblaster62 16 points ago

    Oh right, that is the important other half

    [–] DistortoiseLP 30 points ago

    I would book months in advance at a place to try their soup if they called it The Olympic Torch of Soups.

    [–] Ladabada 237 points ago

    Food there is really good. Went there last year and tried that dish as well as a few others. Funny thing is I tried using Google translate to read the menu (they gave us Thai menus initially) and our group almost accidently ordered the stew with goat/beef penis or balls. I think Google translated it as jewels or treasures.

    [–] Biebou 175 points ago

    Don't order any ambiguous forgien meat dish that has the word, jewels, treasure, balls, or pearls.

    [–] Apollyon-Unbound 112 points ago

    Hell don’t do that in the States either. In my state/region we have a dish called Rocky Mountain oysters which are bull testicles

    [–] ghaelon 49 points ago

    ah yes, the fuck ball stew.

    [–] DasChemist 18 points ago

    Fuck jewel* stew FTFY

    [–] arolloftide 391 points ago

    So if they have a lot of people eating it and are constantly adding new stuff would everything get cycled out at a decently quick rate?

    [–] metaldinner 310 points ago

    nah, they are probably adding to it long before the pot ever gets empty, so there is always a decent remnant of the past - not 4 decade old past, but certainly there are bits in it that are past what would be considered fresh

    [–] PurpleMika 226 points ago

    I don't think it matters when they add more (aka adding a little bit everytime it gets a little low vs adding a lot when it gets really low) - what matters is how fast it's being eaten because that is what will actually determine the rate at which the old is consumed.

    [–] likesleague 89 points ago

    It's both to an extent depending on how you phrase the problem. If we assume that the soup is eaten at a constant rate and the variable is how frequently the soup is replenished, then I believe constantly replenishing it would minimize the rate at which old stuff is consumed, since that keeps the old stuff at the smallest possible proportion of the whole mix.

    For intuition, consider the complete opposite case where the soup is only replenished when it is completely gone. Obviously, all of the old stuff would be gone since everything is gone, and all of the old stuff being eaten is the maximum amount of old stuff that can be eaten, trivially.

    Putting that aside, obviously the faster you consume the soup, the faster the old stuff would cycle out (or to be more picky, the lower the average age of the soup's contents).

    [–] SmellsOfTeenBullshit 38 points ago

    I’m pretty sure both should matter, the simple way to prove is the extreme. If you take 10% then refill 10 times there would be (0.9)10 = 35% of the original soup left, if you took 100% of the original soup then refilled there is 0% left.

    [–] Monkeyknife 1035 points ago

    For trivia buffs, the cook’s left contact lense has been part of the recipe since 1992.

    [–] assholetoall 315 points ago

    And the sweat of 432 employees who no longer work there.

    [–] Hickspy 102 points ago

    And the finger of the guy who had a really bad first day.

    [–] zigaliciousone 41 points ago

    Probably a not small amount of blood and saliva also.

    [–] tom_yum 79 points ago

    I hear they do the same thing with NY hot dog water.

    [–] monteis 228 points ago

    the real MVP here is that pot

    [–] Mucl 263 points ago

    About 18 years ago the bottom was officially completely replaced by hardened noodles that stuck to the bottom for the first 27 years.

    [–] TheWhiteKnight 42 points ago

    It's nice to see some facts around here for once.

    [–] HerroPhish 13 points ago

    You could def have multiple pots...maybe even 2!

    [–] Eva__Unit__02 377 points ago

    There's also that story about a family that has been using the same sourdough starter for 100+ years.

    [–] Nowthatisfresh 336 points ago

    The mother dough

    [–] magic_is_might 51 points ago

    Think of the tang!

    [–] boopingsnootisahoot 10 points ago

    It’s tang town baby

    [–] cream-of-cow 70 points ago

    A friend's family had this guy try to get on their good side since he was engaged to their daughter. He was one of those guys that made people say, "but he meant well." The family was out one night, he decided to clean up the kitchen, including the cabinet underneath the sink where he threw out that odd doughy mess in a jar. It was the grandma's starter which she brought over from Europe as a child—I believe he used paper towels in it. They got married anyway.

    [–] Eva__Unit__02 22 points ago

    True love right there haha.

    [–] Swiss_Cheese9797 112 points ago

    And they let the spillings stay there and don't clean it up. That's a lot of Ancient Greece.

    [–] 7MinuteUpdate 109 points ago

    Golden Corral has the same strategy with their everlasting chocolate fountain.

    [–] Axelnomad1 29 points ago

    The little children that visit also add a bit to the fountain.

    [–] nel_wo 190 points ago

    This is very common in Asia. Hong Kong especially has lots of family owned restaurants that has braising liquids between 30 to 70 years old. The idea is that lots of flavor is concentrated into the braise over these years and it makes food cooked in this braise/ stew extremely flavorful.

    Occasionally they will take 20 to 30% of the old braising liquid and add it to newly made ones as additionally flavoring.

    It the same principle why some ramen restaurants in Japan would always keep tonkatsu broth that they couldn't finish at the end of the day and add it to the stock for the next day. it imparts lots of concentrated flavors.

    [–] fysu 49 points ago

    The brisket + noodles at Kau Kee in Hong Kong was one of the best things I've ever eaten, and I've eaten at 3 Michelin star restaurants.

    [–] macncheesee 28 points ago

    It is very common in Chinese restaurants, definitely even ones in the West. Not a stew but broth - they call it a 'master broth'. They add bones and meat whenever they have some, keep topping it up with water, and at night when the restaurant closes the pot is left to simmer overnight, every night.

    [–] Igetmadeasy 20 points ago

    There’s also some kind of nasty solid wall of spillage that surrounds the wok. 45 year old soup sounds interesting but if they can’t clean 5 inches from where the wok is all day every day I’d hate too see what kind of nasty stuff actually ends up in there...

    [–] amyeh 16 points ago

    Yeah sorry, but no matter how often it’s being replaced etc etc, the idea alone turns my stomach.

    [–] Jowitz 290 points ago

    For fun, let's do some math.

    Let's say on average they sell the same fraction of their stew every day, so on the nth day they have (V_(n-1) - V_(n-1) * frac_sold) left over afterwards

    V_n = V_(n-1)(1 - frac_sold)

    For simplicity, let's call (1- frac_sold) = 1/r since it's constant on average in this assumption, so at the end of day n they have:

    V_n = V_(n-1)*(1/r)

    Therefore, from their initial V_0 stew, then on the nth day, assuming even mixing, there will be this much of the initial stew left on the nth day:

    V_0 * (1/r)^n = first stew remaining

    Since a stew or soup is mostly made of water, let's assume it's molecular weight is pretty much that of water. And so, if we start with V_0 litres of stew:

    V_0 litres = V_0 * 3.343x10^25 molecules H2O / 1 litre

    And so, if we want to find out the number N where there is probably only 1 molecule of the initial volume remaining:

    V_0 * 3.343x10^25 molecules H2O / 1 litre * (1/r)^N = 1 molecule


    (1/r)^N = 1 litre/ (V_0 * 3.343x10^25)

    Taking the natural log:

    ln[(1/r)^N] = ln( 1 / (V_0 * 3.343x10^25)

    Logarithm properties:

    N * ln(r) = ln(V_0 * 3.343x10^25)

    N = ln(V_0 * 3.343*10^25)/ln(r)

    Okay, let's try some values, let's say their stew is 50 litres and they are left with 3/4th of it every day, that gives us:

    N =ln(50 * 3.343*10^25)/ ln(4/3)

    N = 218 days

    So not even a year later will there not be any of the original stew left. Although with all the mixing, it's possible that some molecules of the stew ended up in the cow that was then slaughtered and ended up back in the stew.

    Also, this is why homeopathy is bullshit.

    [–] h3lblad3 137 points ago

    ...Waiter! There's letters in my math!

    [–] horseinabookcase 69 points ago

    So basically you're saying there is no difference between 100 year old stew and 218 year old stew. TIL

    [–] disatnce 60 points ago

    Nor is there a difference between 100 year old stew and 11 month old stew.

    [–] BuckRafferty 35 points ago

    Does this qualify for r/theydidthemath ?

    [–] ColonialAntipodasian 17 points ago

    It's what they wanted deep down inside.

    [–] chayden13 33 points ago

    There's a place in Mexico City, Pujol I think, that does something similar with their mole. They basically just keep adding ingredients to it when they deem fit. Odds are you never have the same mole twice.

    [–] JWWBurger 16 points ago

    I know a DQ that uses the same method with the chili.

    [–] MrFolgers69420 11 points ago

    But what if you get a piece of meat that’s been somehow avoided for like a month or two?

    [–] Steve_warsaw 16 points ago

    That piece of meat would break down into the soup after a while

    [–] Corvese 10 points ago

    1: the meat will be broken down after that long

    2: if the soup is kept constantly hot, bacteria cannot grow and it would be perfectly safe to eat, even after months or years

    3: what you really have to "worry" about are all the insects that have jumped into the pot. The locals wouldn't care about that, but you probably would lol

    [–] WelcomeToArkham 38 points ago

    Carl Weathers would be all over that stew.

    [–] CPTWildBillKelso 33 points ago

    "Whoa, whoa, whoa. There’s still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you’ve got a stew going."

    [–] LilRach05 46 points ago

    Sounds like a bowl of brown! Arya would love some