"Alan Holbrook" > wrote in message
. 130...
> Sqwertz > wrote in
> :
>
>>
>> Unlike Chinese master stocks, the probability of anything in the stew
>> being more than 6 months old other than a maybe a milliliter or so of
>> sauce is near zero.
>>
>> But I'm no cassoulet probability expert, I just play one on Usenet :-)
>>
>> -sw
>>
>
> My mother used to keep a pot of what she called 'Perpetual Soup' simmering
> on a back burner all winter long. After a meal, she's judiciously choose
> which of the leftovers were worthy of the honor of being added to the pot.
> The flavor and consistency thus tended to vary over time, but it was
> almost
> always really delicious.
>
> But as Sqwertz points out, the likelyhood of anything in such a concoction
> being more than a small amount of time old is highly unlikely because of
> the turnover. It's hardly likely that the cassoulet that was first made
> 14,000 days ago is the cassoulet that's in that pot.

Well it does say it add fresh ingredients to the previous days leftovers ...

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