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The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok , Thailand, which has been cooking for over 50 years as of 2025 [update] , [ 6 ] [ 7 ] and oden broth from Otafuku in Asakusa , Japan, which has served the same broth daily ...
Esau and the Mess of Pottage, by Jan Victors (1619–1676). In the King James Bible translation of the story of Jacob and Esau in the Book of Genesis, Esau, being famished, sold his birthright (the rights of the eldest son) to his twin brother Jacob in exchange for a meal of "bread and pottage of lentils" (Gen 25:29–34).
Pot-au-feu (/ ˌ p ɒ t oʊ ˈ f ɜːr /, [1] French: [pɔt‿o fø] ⓘ; lit. ' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables.
There are few things invented in the medieval times we still use today: the compass, the clock and the printing press, to name a few. Now, another concept from the time of Charlemagne and Joan of ...
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This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Inspired by the concept of a perpetual stew, some amount of the stew was preserved after each meal and replenished with more broth and ingredients. [19] [20] [21] Rauwerda eventually expanded the "stew nights" to the public, hosting outdoor gatherings at Fermi Park in Bushwick, Brooklyn, where people contributed to and consumed the stew.
To respond to some comments about whether the stew itself is perpetual, I think it qualifies as it is a stew that has items continuously added in. Even though it was only two months old, I find it distinctive enough from a master stock as it is not used to flavor other dishes, and the 2-month perpetual stew is a dish in and of itself.