/ck/ - Food & Cooking

>>18777541
theres at least one piece of meat in that soup thats 45yo XD

>Perpetual bang cock soup
I want to eat a piece of the spilled 45 year old crust that's surrounding the bowl.

>>18777541
Absolutely.

>>18777541
Yes, the disappearance of perpetual stew is why western men have become weak.

>>18777541
if they clean their utensils and bowls and stuff after every visitor like they should, yeah i'd have a little.

>>18777541
I would eat the eternal soup of the one in yellow

>>18777584
Why only a little? You a big bitch or something?

>>18777541
it also has 45 years worth of spillover on its sides because cleaning it up brings bad luck or some other retarded made up shit
absolutely fucking nasty

>>18777594
i gotta get drunk, eating too much means i won't get as drunk

>>18777596
Imagine the smell

>>18777596
I thought that was aluminum foil from the OP pic

>>18777596
Holy based. Would lick.

>>18777598
Ahhh so just a degenerate.

>>18777541
>boils so long it develops thermophile archaebacteria

>>18777602
said the disease licking spillover of ten thousand thai ladyboys

>>18777596

>>18777541
Disgusting

>>18777596
Stop being racist. Eat the soup!

>>18777596
The whole base is so hot there's probably nothing living on it for more than 8-10 hours during the night, when air circulation brings in random bacteria.

>>18777647
PS Scratch that, it's so big it may actually be still too hot for life all the way down 4 hours into not being used.

lol no wonder we all got sick

>>18777606
>then the thermophile bacteria die when the soup is served and it cools down.

>>18777541
I'd eat it

That pan is too pristine, so they likely clean it. The oldest stuff in the stew is at best 2-3 days old and only remains in trace amounts. So that just leaves the solidified spillover, which is likely 95% fake. Nothing than a fucking gimmick, you're far more at risk eating anywhere in India.

>>18777579
Based

>>18777697
They could just swap pans you no fun having, little cave dwelling, mongrel of a man.

>>18777697
eternal broths are pretty commonplace in china, they're perfectly safe if kept at the correct temperature

>>18777541
the quality of this eternal bowl stuff sounds like it really depends on how much business they get
id probably bet theres nothing there that has been stewing for more than a couple days
so yeah id try a bowl

>>18777596
this however is just disgusting

>>18777709
>waaaah facts

>>18777719
Like I said, there is hardly anything in those over a few days old. It's a gimmick as safe as two day old soup.

>>18777757
so you worked on a chinese kitchen or something or just assuming?

>>18777541
the soup base is the only thing that has been there for 45 years right? there's no way a piece of chicken could've survived that without spoiling the whole thing

Ship of Theseus soup

>>18777541
>In Bangkok, customers can't get enough of the latter at Wattana Panich, a noodle soup joint in the trendy Ekkamai neighborhood, where third-generation owner Nattapong Kaweeantawong wants to clear up what he thinks is a popular misconception about his beef soup.

>"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."

>It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.

>"Since my grandfather's time, we've never really had a set recipe about how much of each ingredient to put in," Nattapong says. "So the person making the soup will constantly have to taste it to know what needs to be added."

>He says some of the ingredients include nearly a dozen Chinese herbs, plus garlic, cinnamon, black pepper and cilantro root. And then there's the beef. He goes through about 150 pounds a day.

>"To make it tender, we cook the beef for around seven hours. We put the whole thing into the pot so it absorbs all the flavors," he explains. "Then after three hours, we take it out and cut it into smaller pieces, then cook it for another four hours."

so they just take the leftover soup, keep it simmering overnight and add it to new batch of soup next day, doesn't seem that bad honestly

>>18777856
Seems futile really.
Why not just take it all out, clean it properly and then start it back up again in the morning.

>>18777596
why did they move it out of the Chernobyl basement

>>18777856
Sounds like they filter the solids and keep broth, unless I’m misreading the bit about how it’s the stock for the next day. That eliminates the possibility of 20 year old chicken

>>18777863
>not eating food cooked directly on the elephants foot
ngmi

>>18777771
Plain logic. That pan is like .3 cubic meter, so maybe 450 bowls. If they sell 300 a day, they have a third left of that day's. On the second day, a third of that (10%), on the third 3%, on the 4th under 1%. So when you start out fresh and go for a WEEK, you barely have anything of what you started with. After a month you're looking at like 1*10^-13% of the original content. Anyone trying to chink you that you're eating 40 year old stew might as well tell you you're eating Genghis Khan atoms.

>>18777606
If a gaijin like me were to try this soup and get sick later, I'd love to take on the week of sickness to gain this boost in my immune system

>>18777541
>Spit in the pot while no one is looking and stir it vigorously

>>18778013
That would be getting off easy

>>18777856
>so they just take the leftover soup, keep it simmering overnight and add it to new batch of soup next day,

This is basically what sub places do with soups and meatballs. They sit out all day in warmers, the left overs get put in the walk in at night, then the next morning they are combined with the new soup and meatballs.

>>18777596
if i eat that, will my immune system become supercharged or shit my guts out

>>18777875

This is how crude oil was made

>>18777856
sounds reasonable would eat

Slit eye people are not human.

>>18777541
Dumb fucking slants, you're supposed to do that in a cauldron or giant pot, not a fucking paella pan.
These animals can't get anything right.

>>18777541
There is no way nobody has ever given in to the temptation to secretly piss in it.

>>18777541
You get the same thing every time you eat at olive garden, they just freeze whatever is leftover at the end of the night and mix it with the next day's batch.

>>18777596
>it also has 45 years worth of spillover on its sides
is this how the essence of pure flavor is made?

>>18777541
why so much worry? You constantly breathe an eternal atmosphere...breathed by so many people before you.

>>18777541
>>18777596
I would worship the eternal soup.

>>18777596
I'm so glad the regulations in the US prevent this kind of traditional "culture"

>>18777697
Yep, its Thailand. The whole country is a tourist gimmick. Even their women aren't real. But still fun like in a pro wrestling way

>>18777837
Soup of Theseus
You had one job

>>18777596
NGL I want to scrape some off and reconstitute it in hot water.

>>18778113
YES

Eternal stews were the norm for European peasants for millennia. It's completely safe.

>>18777546
Eeeyup, it's right here *unzips pants*

I wish to have the immortal soup. I wish to make my own immortal soup.

>>18777546
Not likely. In perpetual stews the old ingredients gradually get replaced by new ones.

Finally, Soup of Theseus

>>18777596
The forbidden glaze

>>18778997
>>18779005
You guys are funny.

>>18777541
absolutely not.

>>18777875
This why i still visit this place

>>18778853
They don't >>18778646

>>18778650
They probably use it as katsuoboshi

>>18777863
kek

>>18777856
Yeah, that's fine.

>>18777875
>might as well tell you you're eating Genghis Khan atoms.
I'll have you know that's exactly what's in my Mongolian Beef.
Now if you'll excuse me, I have to go and pillage a village.

>>18777596
If they never clean it then why is the steel so clean? Only the table has gunk on it

>>18777541
Where does the soup keep coming from

>>18779375
I cum in it every day

>>18777596
So how come the spillover is a wall of shiny gunk and not a mass of fungi and mold

>>18777541
primordial soup

>>18779498
That part isn't necessarily so hot so they probably wipe it down best they can

hence the shine

or it's all a gimmick like the other guy said. If I were to run an establishment I'd try to come up with a gimmick as well.

>>18778933
The forbidden bouillon.

>>18778993
Wrong

>>18779301
They probably wipe the sides down with a washcloth or something, or dump it from wok to wok every once in a while.

>>18779301
>>18779562
read the thread nigga
>>18777856
>>"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."

>>18777828
the chicken cant develop any bacteria to spoil it at that temperature. its hard to say how long any piece of anything would remain in the soup without being scooped into a bowl at some point, though. I think the important part is the broth that picks up flavors from all the ingredients over time. of course, they have to add water which will dilute it, but unlike pieces of solids, its never entirely scooped out

>>18777863
so russia wouldnt get their hands on it

>>18777873
imagine the sear

if you cook anything for a week its going to break down and basically evaporate/burn away so the whole concept is fucking stupid, same with those sourdough starters that are in italy that are "decades old" what a load of fucking shit, simple math rules out that these things become meaningless after like, one year yet alone a decade

>>18777541
No. it's chinese. Worse.. country food from china
>>18777584
They are chinese. You are expecting too much.

>>18778997
incredible

>>18778853
https://www.roadsideamerica.com/story/44635
Not so fast, you gay little monkey

>>18778993
That's not possible unless you throw out the old stew.

The power gonna go out for multiple days in these shithole countries and they won’t have the Lincoln logs to make up the heat so enjoy your rotting meat sitting in days old lukewarm water

>>18777541
Who is gonna eat the whole pan?
Food challenge
Eat the whole pan win 25k
could be a social media hit

100% dogs are in there. Not even saying it’s right or wrong but they are in there

>>18777856
This is basically what every american chain restaurant that serves any type of soup does

>>18778993
>>18779808
the soup of theseus

>>18780047
It's basically what every soup used to be

>>18777652
>it's so big it may actually be still too hot for life all the way down 4 hours into not being used

wow it's just like me

Thought about how to ruin it, like by throwing a piece of shit into the cooking vessel, but then I remember that this is in a 3rd world country and they most likely wouldnt care.

This didn't happen and people need to stop believing this stuff. The skillet will be covered in mold within 4 days, minimum.

>>18780663
>constant boil
>covered in mold in 4 days
how dense are you ?

>>18777596
I wonder what the side goop tastes like?

>>18777856
So what would they do if a bird flew over and shit in it?

>>18781580
how often do birds fly into your kitchen anon?

>>18781590
Not him, but during Summer when I leave doors and windows open I get a tit or starling in the house at least once a week.
The tits do it on purpose, the starlings don't.

>>18781596
I'd love to see those tits

>>18779909
Is it in some shithole with unreliable electricity supply? Like where all the stupid fat ugly mutt cuckold people live, between Canada and Mexico?

>>18781616
I bet you would. They are great tits and all natural.

>>18777596
SNIIIIIFFFFFFF

>>18780644
Nonsensical enough to legitimately be a bot post.

>>18783403
The average person, even on boards like this, is so profoundly fucking predictable and stupid that a bot trained on a decently sized dataset can produce environment-suitable, humanlike posts.
It takes a real 'have you ever been so far as to even pretend to even want to go to do more like' to throw a bot off its game.

>>18778993
>>18779561
>>18779808
The meat would get liquefied into the broth eventually unless it's burnt and stuck to the bottom.

>>18777557
The top part is only 10 years old at best, you'll have to carve in deep in order to get to the good stuff.

>>18777875
More interesting is the bacteria has had 45 years to learn to evolve to survive the soup conditions, probably not very pathogenic as it's switched over to desiring high temperatures over the mild temperatures in the human body, scientists should grow some of this soup on an agar before WW3.

>>18778113
both but if ur from India, its just Tuesday

>>18777596
yooo soup amber resin

let me let you guys in on a little secret, every restaurant (that actually cooks their own sauces, broths and soups of course) does this. every sauce is eternal. you cook a new batch of jus or bouillon? you add the old to it. boiling equals sterilizing. you need more of that beurre blanc during service? you add it to the old one and bring it to a boil.

basically the same process. after service, you put everything into clean containers and use it again the next day.

>>18777596
I mean, if it was bad, the business wouldn't last 45 years, innit.

>>18784907
I work in a restaurant that makes all of sauces, stocks, and soups from scratch and we gave never done this
You work in shit holes

>>18784965
nope.

there's another practical reason to it as well. if i make, say, pigeon jus. do i want two slightly differing products in stock? no. you never want differing tastes in the same product. so you just add the old to the new.

regardless, there's literally no danger in doing it.

i would eat the hell out of this

What doesn’t kill you makes you stronger..yes

I much prefer NOT having botulism to having botulism

>>18777584
do you not see that surface area? flies and roaches are divebombing that pot and you care about leftover food in bowls despite the entire dish being leftovers?

>>18777541
>hooker joke
>for the tourists

>>18777541
How long would it take to eat all of it?

>>18783403
so are you ESL or legitimately retarded?

>>18777541
I'll eat the chick on the right

>>18777541
I would, unless I'd realise that even easier tiers of local food give me shits.

No, I would not eat a bowl from the eternal soup. While it may have been a culinary success for 45 years, there are too many potential health risks associated with eating food from the same burner that has not been cleaned. It is possible that bacteria and other contaminants could have built up over the years, making the food potentially unsafe to eat.

>>18786181
It's a non-sequitur "that's what she said" kind of response.
Stop posting on the internet until you learn how to be less of a dumb cunt.

>>18786390
/pol/ and its redd*t tourists ruined this place

>>18777541
I'm sure that one would kill me. But I'd eat a regional one if it were allowed to exist.

>>18777865
the chicken also breaks down overtime

>>18777541
yeah its the same as not washing a tea pot
ADDS FLAVOUR!!

>>18777541
People who think this is bad are idiots.

It's the same principle as how multi-day moles at restaurants are made. You don't make one batch, wait three days, wait for it to run out, then make another batch. You add continuously. Anything that you (nearly( boil, freeze, dry, run through enough acid, base, and/or spice should have zero trouble for spoilage with all of this.

We did something similar in college where we had a dedicated pot for our hot sauce party that was never cleaned, but rather frozen from year to year, so that the hot sauce was worse and worse every year. (Then one year some asshole freshman cleaned it, the fucker). Nobody died except the guy who died.

>>18777541
Amateurs

https://www.roadsideamerica.com/story/44635

>>18781596
tits are so cute, luv them
robins even more

I wanna see someone make Solera method soup.

>>18789292
Could probably do this with broth.

>>18777557
mmm dry aged soup

>>18777579
>Yes, the disappearance of perpetual stew is why western men have become weak.
Thailand is an eastern country.

>>18789854
perpetual stews were common in europe too, don't know if to this extend but having stocks that are basically absorbing more and more flavor over weeks was pretty normal

>>18789854
And they have perpetual stew, we don't anymore and the weak get to survive and grow up to be communists.

>>18789905
The origins of "restaurants" were based around inns and lodgings that had ready perpetual stews and bread for travelers. But I don't think they'd last 45 years...

>>18779693
>Bangkok
>Chinese

>>18777856
>And then there's the beef. He goes through about 150 pounds a day.
how many cows have been sacrificed for this stew overall?
"An average cow weighs around 1,200 lbs. It has an (HCW) hanging hot carcass weight of around 750 pounds."
so each day they go through 1/5 of a cow
if we are talking approximate figures, about 3,285 cows over 45 years are collectively part of this stew

>>18779301
STOP noticing things...!!!

>>18777606
You can get thermophilic bacteria from improper canning, they make they food sour but they're not dangerous.

>>18785621
The heat from the soup cooks the fly

>>18777596
thats disgusting, im eating rn

>>18777856
>"Lots of people think we never clean the pot," he says. "But we clean it every evening.
Imagine believing this.

>>18777596
The rim and sides of the metal bowl look completely clean. The stone grill that it sits on may have foodstuff stuck to it or it may be just the wear and glazing that happens on a stone grill over the decades that they get used.

If they care about health and safety enough to clean the pot that the stew is in every day or so, then why do people somehow assume that they would never wipe down the grill surface? It's obvious you faggots have never seen stoneware of any kind... or interacted with humans outside your basement.

>>18777541
I would go in there and take a piss in that soup.

>>18790783
Sounds delicious

Pretty sure every culture has these, it's less a soup and more a stock. And half the reason it's perpetual is because it preserves offal waste.

Anything caught in a net goes in the soup, as it arrives on the dock, the liquid from which is ladled off to make some seriously good chowder for like $3.

sorry to ruin the fun but:
>"Lots of people think we never clean the pot," he says. "But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight."

>It's that little bit, he says, that forms the stock of the next day's soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.

>>18777579
>>18789905
I work at a viking castle that is part of the national musem here in Denmark. Every summer there is a massive viking festival with 1000+ larpers that set up camps and stay here. Almost all camps have a perpetual stew going. They are only here for 2 weeks, but I always think it's cool they do it.