Have you ever heard of a soup that someone has been cultivating for years and years? Some restaurants laud a broth that has withstood the test of time–they just keep adding to it and simmering it, day after day, week after week, ideally developing a special depth of flavor that you can’t get from making a one-time-use broth.
I think that’s a neat concept. Without realizing it, I’ve been doing something like this over the last few months…but it’s not a soup. It’s a nut blend.
A few months ago, I bought a container of mixed nuts from the grocery store. Nuts and seeds are my main protein source at dinner, especially after I went vegetarian a few years ago (though I occasionally eat seafood).
While I was still working my way through the nuts, I saw another bag with cranberries and dried bananas that I wanted to try. So I added them to the container too, creating a new blend.
Ever since then, I’ve continued to add different nut/fruit mixes to the same container. There’s probably around 8 different mixes in this “nut stew.” As a result, each bite offers a unique combination of flavors and a little hint of nostalgia from those original mixes.
Because I continue to add to the nut stew, it could feasibly persist for a long, long time. I’m almost curious to see how long it goes.
Have you every made anything like this (any type of food)? How long did it last?
I keep an infinity bourbon in a bottle on my liquor shelf. Essentially the last ~6 ounces of every bottle (other than my extremely expensive bourbons) goes into into my infinity bottle and the flavor changes over time. It’s a great way to experience a regularly changing flavor. If I had more energy about it, I’d make an infinity bourbon and an infinity rye separately, but I don’t.
That’s really cool, David! I like that.