Welp, someone who definitely is me partied a little too hard this weekend and forgot about her stew. D:

I'm going to start a new one tonight or tomorrow tho... once again starting with mushrooms and water.

Wish me luck... again. :)

Hello Void! It has not killed me yet.

Throughout the week I added:

• More mushrooms
• More carrots
• More green peppers
• More jalapeños
• Diced Potatoes
• Banana Peppers

Then obviously the given water when topping up. It's been through two different strainings as well.

Two new spices have been added into the mix, though.

Penzey's Tsardust Memories and Penzey's Arizona Dreaming.

Both delicious, and I'm intrigued about the cinnamon in the former and the cocoa in the latter.

The broth is a very rich dark brown, so when I got hungry I decided to make rice and cook it in the broth. It is probably one of the best 'plain' rice dishes I've had. I didn't use any water or added salt (beyond what was in the broth), and it was still SO flavorful.

Anyway, not dead yet!

So I already said nothing of note really happened to share with you guys… but between 72-96 hours I added stir fry beef, 6 cups of water, and a red onion.

At 100 hours I did the second full strain, and cleaned the crockpot.

I haven’t slept yet(thanks insomnia) but once I fall asleep and wake up I’ll be pulling appx 32oz of broth out to preserve.

Im excited for future me to experience the back end of this experiment.

Happy Monday! <3

Don’t worry, void…. The soup hasn’t killed me yet. There’s just been nothing of note to inform you of.

Carry on!

HELLO VOID! Did you miss me?

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today's Additions:

• Taijin
• Kosher Salt
• 2 Yellow Onion
• Mushrooms
• 6 Cups Water
• Garlic Powder
• Maldon Sea Salt
• Caldo de Pollo
• Chive Vinegar
• Bay Leaves
• Parsley
• Four Peppercorn Blend
• Chili Beans

Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes: > "Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"

Fucked around, Found out.

My 10pm Notes: > "Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"

What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3

I'm back to scream into the void!

In the last 24 hours, I've added:

• 4 Cups Water
• More Jalapeno
• Banana Peppers
• Red Onion
• Green Pepper
• Garbanzo Beans
• Yellow pear tomatoes
• More mushrooms
• Sauteed Kohlrabi
• Kohlrabi Greens
• Roasted Beef Femurs
• Rosemary
• Parsley

Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I'd created. My first real entry about it was when I sat down with a bowl at 7am today.

>"No broth tasting this time, not from the pot. But the bowl I poured... the broth though brown is so CLEAR.. I am flabbergasted. 191F"

I added the extra jalapeño and banana peppers... I swear I thought it was a good idea. It wasn't a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn't cut the pepper heat, which is fine. Hence, my 9pm Entry:

>"THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F"

Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot... I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!

I would love to have a Grandjus style stew permanently living in my kitchen. However, leaving the house while the stove is on seems very dangerous to me. How do you manage to keep the perpstu boiling all day without burning the house down? I also wonder how much running the stove constantly would make my electricity bill go up? Please share your experience with me.

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