Over the winter is one thing, but over FORTY winters is way different. Both are a big nope to me. You are correct tho, we were tougher back then, not so much now
@silverthorngoodtree5533 you forgot "aged meats." That's got mold, as does cheese...Oh, and anything that has yeast or fermentation processing, like alcohol.
We lived in North Thailand for three years and it's home to the best food we ever had. I never tried any 40 year old soup but I'm pretty sure that's what this joint told the rubes who might believe it. And they would order it. To have a story worth telling when they got home.
uhh nope. There was the soup pot that was cooking for 1/3 of the day, so when the guys got home, they had hot food. Plus they could get lunch and have some hot food too. Rancher style. Steel workers on skyscrapers took calzones with them, that stays hot till lunch. Also that is where the pizza came from, open face calzone.
We have done this every winter in our family, adding water, meat, veggies and starch items after bowls are served. Kept simmering overnight and the taste is exquisite. We sometimes get food poisoning from fast food, no one has ever gotten ill from the hunters stew.
I feel it's like most of the stuff that I did as a kid that is now seen as too dangerous to possibly even consider allowing: if there aren't bodies stacking up or a full ER, it's likely safe. It's also likely a gimmick that has a fair number of asteriskes they don't mention with the times they took a bowlful out, patched the big pot, and started a new soup using the bowlful as continuity. Or maybe they skipped the token gesture altogether.
@DadBodVet Finally found something we disagree on. This is an example of hunter's stew. It's perfectly safe as long as basic culinary precautions are taken, such as bringing the the stew back to the correct temp. and cooling it properly when storing (if not keeping it going perpetually). I enjoy participating in historical re-enactment events and we have used this method for up to a month and not a single case of food poisoning. As we also use the fire to keep us warm during these events, we just keep it on the fire the entire time as there is always someone on fire watch. This used to be a very common practice and there is a reference to a pot of hunter's stew that was started in the 15th century and only ended because they ran out of ingredients because of German occupation during WWII. As far as your comment about the gas running out, how long does it really take you to change a propane canister? 5 minutes, tops? Not long enough for the temp to drop to unsafe levels.
I mean admittedly historically speaking people would keep a soup simmering over the fire and just add new stuff to it as they go. These forever soups would last quite a bit. But I'm not sure 45 years
Apparently you've never heard of Perpetual Stew (aka 'Forever Soup' or 'Hunter's Pot/Stew') Basically it's a stew or soup that is cooked slowly and as servings are taken out, new (and fresh) ingredients (and water) are added. Because of the low & slow style of cooking (think a crock-pot), you can let it go for several hours at a time...assuming you don't have shifts or anything. With regards to keeping it going, it's really a simple matter of keeping the fire's burning. As far as the age of this pot goes, 45 years is rather young. There are some places in Europe where their stew was several hundred years old and only came to an end because of WWI or WWII.
@@ShadoeLandman That is literally not and has never been the case. This isn't leftovers. This is dish that is always in the process of cooking. It's never not cooking.
@@AnimeFreak40K It doesn't matter if it's never not cooking. There are bacteria living beside volcanoes. Not everything that can poison you is immune to heat.
@@ShadoeLandman It does matter, because what you are describing has literally never been a thing. Is there heat-resistant bacteria? Yes. Is there heat-resistant bacteria in food? No. That's one of the main reasons why cooking is a thing. If cooking didn't have the numerous benefits that it does (everything from sterilization to preservation coupled with nutritional enhancement and flavor) it wouldn't be a thing. If you want to continue this thread, you are more than free to do so, but be aware that if you make this choice, I may entertain you...but more likely than not, I will just call you an idiot.
@@AnimeFreak40K Well, you've already called me an idiot so I might as well continue. Plus, I don't care if some random online jerk calls me an idiot because I'm not five years old. All YOU have to do is use Google to see I'm right.
I've heard of quite a few places that have an eternal stew or soup that's been on the fire continuously for years. It used to be far more common a practice than it is today, with most medieval homes in many areas having a porridge on the fire continuously. It was also a common practice in medieval inns and taverns to have a perpetual stew on. Try it before you knock it. It's technology that kept your ancestors alive before the advent of refrigeration.
@@marksuson5347 Once you discount the kids that never grew up due to childhood diseases like measles, their lifespan was nearly as high as it is in the US today.
"Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old. Some like it hot, some like it cold, some like it in the pot nine days old." an old nursery rhyme recounting the glory of medieval European peasant cuisine. This Thai treat is an extreme version of that kind of food, harkening back to the good old days of plague and thirty year life expectancy.
Olde English Rhyme: Peas Porridge Hot. Peas Porridge Cold, Peas Porridge in the Pot, 9 Days Old Admittedly, homemade Pea Soup usually does taste better the 2nd or 3rd day. I don't know about 9 days old, because my kids love my Pea Soup and it never lasts more than 2 or 3 days before I have to make more. 😂
It's either in Nashville or Kansas City there is a place that has used the grease for cooking hams for over a hundred years. With only straining the grease.
Best hamburger ever eaten was from a bar and grill in Denver that had never cleaned the grill, it was never turned off, they just scraped the top after each item was cooked. The seasoning in that grill added to the flavor of the burger. The other extreme culinary experience was in Rota, Spain eating 30 day dry aged beef, just a hunk of beef hanging in the butcher counter refer, that the restaurant cooked to order. Flavor for days, no intestinal distress. In fact the only time I ever got food poisoning was from the reconstituted onions in a McDonalds cheese burger. The whole restaurant (workers, and customers) got food poisoning. To this day I can’t eat onions cooked in my food, the texture is enough. I will pick them out if possible if not I don’t eat it.
Surprised and disappointed, DBV. This is some good old-fashioned cooking, and I'm really not sure what microbes you expect to withstand the heat. It's not even hard to do, leave a Crock-Pot on 'simmer' and make sure to keep it topped up along with the occasional stir and you can start progressing toward the same result.
I'm gen x raised dirt poor. You ate what there was if you didn't want a hiding for desert. You don't fight back hard enough you are on the menu. I heard soup. Now give me a damn bowl.
I have a serious question. I've been trying to find this out I've spent months trying to find information on what I'm going to ask. How many of gen X has already passed away? We are a small generation. Answering this question will help stop any kinda generation war against us. 1. All of my friends are already dead. Im only 51! Even though there may not be many of us left we will still crush any opponents in the mash pit....
There is more of us than the boomers, yeah go fig. It is just the boomers all came at once, end of WW2, people got home...... Gen X was over time, and there was a LOT of us.
@@silverthorngoodtree5533 but that's not what I was asking. I've been trying to find the statistics on what percentage of gen X that has already passed away. I guess it's just morbid curiosity. Because I'm the last person left out of my group of friends who is alive. Plus we did some crazy stuff when we were younger.
Sounds gross but is probably safer to eat than cold cuts from the deli. If I liked the smell from it I would give it a taste test. If it tasted good I'd have a bowl.
Think of this soup like one’s skin. Do you have any skin cells from the day of your birth? No likely. You’ve likely replaced all of your skin cells several times over the course of 40-50 years. This soup is the same. The contents have been replenished several times over the course of 40 years and the likelihood of any original remnants would be microscopic. Considering it’s held at the temperature of a rolling boil, any pathogen older than a few minutes is likely dead and poses no risk.
It makes me think of the bowl of brown in Game of Thrones. The prototype for sushi is a fermented fish that is buried underground for 20 years. I will take a pass on both.
As a CHEF. it is pronounced CUE-lin-ary. As in CUE-ti-culs. not CULL. ok? get it? got it? good. Also as a chef, that cast iron pot would corrode with that ever liquid is in it under heat for that long, let alone fracture lines from the cool edge to the bottom. Now fun fact. ALL San-Francsico sourdough, comes from ONE yeast pile. It was almost lost due to the 1906 quake. But in a tiny bakery shop one last piece survived. So any sour dough comes from a yeast culture over 200 years old. :) Don't get me started on classic steak sauce, 400 year old starter..... End of Line.
My grandmother had a soup like this, on the stove all winter, just kept adding to it. We didn't die. But, we were tougher in those days.
Over the winter is one thing, but over FORTY winters is way different. Both are a big nope to me. You are correct tho, we were tougher back then, not so much now
Have the sandwich on sourdough bread that comes from starter culture that has been continuously used and replenished for over 100 years.
I'm not eating ANYTHING...that had time to EVOLVE.
hehehehe.. scroll up my boy. Do you like...sour dough?..... Steak sauce....? Cheeze? How about Virginia ham? The list is long.
@silverthorngoodtree5533 you forgot "aged meats." That's got mold, as does cheese...Oh, and anything that has yeast or fermentation processing, like alcohol.
We lived in North Thailand for three years and it's home to the best food we ever had. I never tried any 40 year old soup but I'm pretty sure that's what this joint told the rubes who might believe it. And they would order it. To have a story worth telling when they got home.
I know of a place in Taiwan that has pig knuckles cooked in the same broth for 30+ years, so it's not really something unique for Asia.
We used to have Perpetual stew in the west
uhh nope. There was the soup pot that was cooking for 1/3 of the day, so when the guys got home, they had hot food. Plus they could get lunch and have some hot food too. Rancher style. Steel workers on skyscrapers took calzones with them, that stays hot till lunch. Also that is where the pizza came from, open face calzone.
@@silverthorngoodtree5533 you have to go back to medieval times
We have done this every winter in our family, adding water, meat, veggies and starch items after bowls are served. Kept simmering overnight and the taste is exquisite.
We sometimes get food poisoning from fast food, no one has ever gotten ill from the hunters stew.
I feel it's like most of the stuff that I did as a kid that is now seen as too dangerous to possibly even consider allowing: if there aren't bodies stacking up or a full ER, it's likely safe.
It's also likely a gimmick that has a fair number of asteriskes they don't mention with the times they took a bowlful out, patched the big pot, and started a new soup using the bowlful as continuity. Or maybe they skipped the token gesture altogether.
@DadBodVet Finally found something we disagree on. This is an example of hunter's stew. It's perfectly safe as long as basic culinary precautions are taken, such as bringing the the stew back to the correct temp. and cooling it properly when storing (if not keeping it going perpetually). I enjoy participating in historical re-enactment events and we have used this method for up to a month and not a single case of food poisoning. As we also use the fire to keep us warm during these events, we just keep it on the fire the entire time as there is always someone on fire watch. This used to be a very common practice and there is a reference to a pot of hunter's stew that was started in the 15th century and only ended because they ran out of ingredients because of German occupation during WWII.
As far as your comment about the gas running out, how long does it really take you to change a propane canister? 5 minutes, tops? Not long enough for the temp to drop to unsafe levels.
A 500 year old pot of stew???
@@user-pb8bp6sr2u It was mentioned in a New York Times article in the 80's but I don't know if it's been confirmed.
“Extreme culinary sport” lmao 😂
No, just no. Chef says NO.
I mean admittedly historically speaking people would keep a soup simmering over the fire and just add new stuff to it as they go. These forever soups would last quite a bit. But I'm not sure 45 years
Pease porridge hot
Pease porridge cold
Pease porridge in the pot
Nine days old.
This sounds like a recipe for rocket ass.
😂my favorite comment so far lol
Extreme Colonary Sport. Classic Dad joke.😂😂
"Otafuku, an oden restaurant in Japan, has kept its broth simmering since 1945"
That is not an issue, they decant the pot and clean it. Then use the base as a starter, refreshing it each time. Normal cooking practice.
Must be the radioactive half life from one of the bombs.
Apparently you've never heard of Perpetual Stew (aka 'Forever Soup' or 'Hunter's Pot/Stew')
Basically it's a stew or soup that is cooked slowly and as servings are taken out, new (and fresh) ingredients (and water) are added. Because of the low & slow style of cooking (think a crock-pot), you can let it go for several hours at a time...assuming you don't have shifts or anything.
With regards to keeping it going, it's really a simple matter of keeping the fire's burning.
As far as the age of this pot goes, 45 years is rather young. There are some places in Europe where their stew was several hundred years old and only came to an end because of WWI or WWII.
As if it doesn't have time to accumulate heat-resistant bacteria during that time.
@@ShadoeLandman
That is literally not and has never been the case.
This isn't leftovers. This is dish that is always in the process of cooking. It's never not cooking.
@@AnimeFreak40K It doesn't matter if it's never not cooking. There are bacteria living beside volcanoes. Not everything that can poison you is immune to heat.
@@ShadoeLandman
It does matter, because what you are describing has literally never been a thing.
Is there heat-resistant bacteria? Yes.
Is there heat-resistant bacteria in food? No. That's one of the main reasons why cooking is a thing. If cooking didn't have the numerous benefits that it does (everything from sterilization to preservation coupled with nutritional enhancement and flavor) it wouldn't be a thing.
If you want to continue this thread, you are more than free to do so, but be aware that if you make this choice, I may entertain you...but more likely than not, I will just call you an idiot.
@@AnimeFreak40K Well, you've already called me an idiot so I might as well continue. Plus, I don't care if some random online jerk calls me an idiot because I'm not five years old. All YOU have to do is use Google to see I'm right.
I've heard of quite a few places that have an eternal stew or soup that's been on the fire continuously for years. It used to be far more common a practice than it is today, with most medieval homes in many areas having a porridge on the fire continuously. It was also a common practice in medieval inns and taverns to have a perpetual stew on. Try it before you knock it. It's technology that kept your ancestors alive before the advent of refrigeration.
did it really keep them alive when the average life span was in their 30s? or did they bread fast enough to keep the line going?
@@marksuson5347 Once you discount the kids that never grew up due to childhood diseases like measles, their lifespan was nearly as high as it is in the US today.
Modern society has also made us softer. Things i could eat as a kid make me sick and unable to walk now.
"Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old. Some like it hot, some like it cold, some like it in the pot nine days old." an old nursery rhyme recounting the glory of medieval European peasant cuisine. This Thai treat is an extreme version of that kind of food, harkening back to the good old days of plague and thirty year life expectancy.
When the soup is older than you, no wonder you dont live long!
Olde English Rhyme:
Peas Porridge Hot. Peas Porridge Cold, Peas Porridge in the Pot, 9 Days Old
Admittedly, homemade Pea Soup usually does taste better the 2nd or 3rd day. I don't know about 9 days old, because my kids love my Pea Soup and it never lasts more than 2 or 3 days before I have to make more. 😂
It's either in Nashville or Kansas City there is a place that has used the grease for cooking hams for over a hundred years. With only straining the grease.
a thick cast iron pot could last long time high temps
That’s a hard nope from me.
Meh, I'd eat it. Being an Infantry Marine, and a paramedic of 30 years, I'm CERTAIN that I've eaten worse, and as far as I know, I ain't dead yet.
Disgusting. 100% must be avoided.
Best hamburger ever eaten was from a bar and grill in Denver that had never cleaned the grill, it was never turned off, they just scraped the top after each item was cooked. The seasoning in that grill added to the flavor of the burger. The other extreme culinary experience was in Rota, Spain eating 30 day dry aged beef, just a hunk of beef hanging in the butcher counter refer, that the restaurant cooked to order. Flavor for days, no intestinal distress. In fact the only time I ever got food poisoning was from the reconstituted onions in a McDonalds cheese burger. The whole restaurant (workers, and customers) got food poisoning. To this day I can’t eat onions cooked in my food, the texture is enough. I will pick them out if possible if not I don’t eat it.
I once ate a dead crow I found on the side of the road just to see what it tasted like... it wasn't half bad.
I'll pass.🤢
Me too
Definitely pass. Hard to believe that something like that exists.
I'd avoid it if it were MY pot, in MY kitchen, for ONE year! No way I'm eating 45 year old beef broth!
This is my idea of an adrenaline rush! Mystery local delicacies 😋
Theres a place like that in Memphis that cooks in 100 year old grease.
Surprised and disappointed, DBV. This is some good old-fashioned cooking, and I'm really not sure what microbes you expect to withstand the heat.
It's not even hard to do, leave a Crock-Pot on 'simmer' and make sure to keep it topped up along with the occasional stir and you can start progressing toward the same result.
I'm gen x raised dirt poor. You ate what there was if you didn't want a hiding for desert. You don't fight back hard enough you are on the menu. I heard soup. Now give me a damn bowl.
If I'm consuming something 45 years old it better have a significant alcohol content 🥃🍷
But it'll cost yoo US $1,000/ounce
I suppose that's one way to prep for your colonoscopy! ;)
Bet it's tastes better than the stuff I had to use.
I know exactly what that means and I am in!
I wonder how many insects and how much hair has made it's way into that pot over the years
There’s not going to be any kind of hard anything to pass anytime soon if one eats that.
I have a serious question. I've been trying to find this out I've spent months trying to find information on what I'm going to ask.
How many of gen X has already passed away?
We are a small generation.
Answering this question will help stop any kinda generation war against us.
1. All of my friends are already dead. Im only 51!
Even though there may not be many of us left we will still crush any opponents in the mash pit....
There is more of us than the boomers, yeah go fig. It is just the boomers all came at once, end of WW2, people got home...... Gen X was over time, and there was a LOT of us.
@@silverthorngoodtree5533 but that's not what I was asking.
I've been trying to find the statistics on what percentage of gen X that has already passed away.
I guess it's just morbid curiosity. Because I'm the last person left out of my group of friends who is alive.
Plus we did some crazy stuff when we were younger.
Sounds gross but is probably safer to eat than cold cuts from the deli. If I liked the smell from it I would give it a taste test. If it tasted good I'd have a bowl.
Surströmming anyone? hehehe 👹👹🤡☠
Thats a Hard Pass from Me 😖 Nope Nope Nope
Think of this soup like one’s skin. Do you have any skin cells from the day of your birth? No likely. You’ve likely replaced all of your skin cells several times over the course of 40-50 years. This soup is the same. The contents have been replenished several times over the course of 40 years and the likelihood of any original remnants would be microscopic. Considering it’s held at the temperature of a rolling boil, any pathogen older than a few minutes is likely dead and poses no risk.
And you're a Navy veteran!? Shame, I'm a Navy veteran and in every port visit we dared to try the local cuisine, and nobody got sick.
Also navy Vet, and I call BS. There was never a shortage of people who got sick from eating local...
@@ericankney5957 I loved that shack right outside the base in Toulon that made smashed burgers, the kitchen looked nasty but te food was great.
I just ate, thanks❤
I half expected to see a hand pop up like in conan the barbarian
That sounds like an immediate trip the the emergency room.
Guess you're not a fan of sour dough bread.
I spent time there. It was difficult to find something to eat that wasn't crawling on the ground beforehand
Pepto Bismol before, Imodium AD and an IV drip after
It makes me think of the bowl of brown in Game of Thrones.
The prototype for sushi is a fermented fish that is buried underground for 20 years. I will take a pass on both.
Talk about fermentation!🤯😵💫🙏🏻🙏🏻
I'll have a Chicken, Beetroot and Cheese Toasty instead, but thanks for showing me what I'm not missing out of in Thailand, thanks but no thanks.
My gut says absolutely NO!!
One way trip to the good ship USS Runny Arse.
Yeah I think I'll make a PBJ.
I'd eat a MRE without a label on it before I'd eat that.
This is the end result of that…💩 💩💩💩💩💩💩💩💩💩
🤮🤮🤮
Bubble guts.
Sammich...
As a CHEF. it is pronounced CUE-lin-ary. As in CUE-ti-culs. not CULL. ok? get it? got it? good. Also as a chef, that cast iron pot would corrode with that ever liquid is in it under heat for that long, let alone fracture lines from the cool edge to the bottom. Now fun fact. ALL San-Francsico sourdough, comes from ONE yeast pile. It was almost lost due to the 1906 quake. But in a tiny bakery shop one last piece survived. So any sour dough comes from a yeast culture over 200 years old. :) Don't get me started on classic steak sauce, 400 year old starter..... End of Line.
@@oopsiedoopsieimuffeditupagain Surströmming anyone?
You beat me to the sourdough mention but I still recommended he have his sandwich on sourdough
Being vegan sounds good.
And people think Taco Bell gives them the runs, lol
I Agree.
I ain't eating 45 yr old disgustingly diseased food.
Dysentery anyone?
Yeah, no. I like not shitting blood, I'll take a pass and have a Jimmy John's sub instead.
I don't think so. Hard NO.
Ah,... anything that has a 40yr cook time is a hard pass
Why do I get the feeling that you would able to crap through a screen door without getting it dirty. I think I'll pass
Pepto? How about some antibiotics instead!!!
😮nope umm nope
I will politely say no thank you
EWWWWWWWWWW!!! I am bubbling like a witches cauldron(that soup pot looks like one) just thinking about that. Hard pass.
That's so nasty!! 🤢 I'd rather eat something absolutely hate than even consider that stew pot of horror.
Nasty, hard no!
Cleanliness is godliness,,,🙄 Christian food is so boring 🤨
That's botulism 😅
sounds like a story for ignorant tourists to me.
That has to stink.
The world is getting dumber and dumber by the day!
No thanks 🦩🦩🦩
That was disgusting 🫣
Ewwww ! Hard pass.
Hard pass.
No thanks i will make a peanut butter sandwich 1st.
Yeah I'm with you hard pass 🤢🤮😵👎
Sounds horrid!
😮🤢
🤢🤮😵
You can pour it from one pot to another
😐😧🥴🤢🤮🤮🤮🤮🤮🤮
🤮
I'll take a sandwich also