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