I did this for a while when I was on apprenticeship wages. Walk past a shop on my way home from work and get some combination of root veg. Ideally what ever they had reduced. Sometimes got bread or reduced meat too.
Then when I got home, stew is ready to eat so put some into a bowl and eat that. After eating, chop up what ever I bought and straight into the slow cooker. Or in the case of bread have that with the stew when serving. Doesn't matter if its a bit stale the next day because the stew softens it up.
Bills were included in my rent so I paid the same regardless of what I used. Also slow cooker don't use much, wonder if you could insulate it for better efficiency though?
I just got some jars today and plan to preserve things in them. 12 x 500ml. My thinking is to try making some apple (and blackberry?) chutney, ideally low sugar though and most recipes use quite a bit.
Tbh when I make soup 5-10l pot it disappears quickly with just 2-3 people. I imagine if it's a gathering of like 20 and if they have apatite I believe it could be done. But also it's best on third day when you let it sit.
Possibly metal barrels could be air tight, but even a master cooper wouldn't be able to make a wooden one that good. The wood itself is slightly permeable. When making eg. whiskies, the fraction of the alcohol that soaks through the wood and evaporates is known as the "angel's share". Makes distilleries smell amazing, of course, but all the barrels would be wooden in Shakespeare's day.
It's forever stew! Just keep the thing boiling, you're good.
I did this for a while when I was on apprenticeship wages. Walk past a shop on my way home from work and get some combination of root veg. Ideally what ever they had reduced. Sometimes got bread or reduced meat too.
Then when I got home, stew is ready to eat so put some into a bowl and eat that. After eating, chop up what ever I bought and straight into the slow cooker. Or in the case of bread have that with the stew when serving. Doesn't matter if its a bit stale the next day because the stew softens it up.
I'm not sure the electricity I'd use for that would be cheaper than the money I might save on food.
Bills were included in my rent so I paid the same regardless of what I used. Also slow cooker don't use much, wonder if you could insulate it for better efficiency though?
"... baby, you've got a stew goin'! And goin'! And goin'!..."
We use jars.
I just got some jars today and plan to preserve things in them. 12 x 500ml. My thinking is to try making some apple (and blackberry?) chutney, ideally low sugar though and most recipes use quite a bit.
Stew pots stay cooking for weeks.
That eye of newt keeps staring at me 🤨
Tbh when I make soup 5-10l pot it disappears quickly with just 2-3 people. I imagine if it's a gathering of like 20 and if they have apatite I believe it could be done. But also it's best on third day when you let it sit.
Apatite
mason jars exist for a reason. otherwise why do they collect so many bottles and jars
I think they did this in the 80s.
Shakespeare witches probably had barrels, which apparently are air tight and seal better than crates.
Possibly metal barrels could be air tight, but even a master cooper wouldn't be able to make a wooden one that good. The wood itself is slightly permeable. When making eg. whiskies, the fraction of the alcohol that soaks through the wood and evaporates is known as the "angel's share". Makes distilleries smell amazing, of course, but all the barrels would be wooden in Shakespeare's day.
https://en.m.wiktionary.org/wiki/angels%27_share
It's called sharing.
Not to mention: how the HELL do they fit that giant cauldron in a sink, to wash it??
: p