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A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.
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.
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.
In this millennium, at least, there are many examples of perpetual stew: Take, for example, chef Enrique Olvera's perpetual mole madre, which is, according to our calculations, over 2,800 days old ...
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Chicken stew is an old-fashioned comfort food dish that's perfect for winter. This recipe is full of carrots, potatoes, parsnips, chicken, and a creamy broth.
Pottage or potage (/ p ɒ ˈ-, p ə ˈ-/, French: ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. [a] It was a staple food for many centuries.
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