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TikTokers has been left baffled by a never-ending “perpetual stew” being made by a chef to feed hungry New Yorkers. On TikTok, food trends and recipes come and go, capturing people’s imaginations for a time before the next thing comes around. The latest to grab the spotlight is one woman who is making a never-ending dish called a perpetual stew. Perpetual stew is a popular recipe from the Medival times that is made by continuously simmering the stew while topping up the ingredients to keep it going. It is rarely, if ever, drained fully. Sign up to our free Indy100 weekly newsletter Because it is so often strained and skimmed, it leaves behind “only dark, rich broth” according to How Stuff Works, making it very tasty and good for you. TikToker Annie Rauwerda has grown a large following by documenting the process of making the 14th-century Polish stew. What does TikTok think of perpetual stew? Rauwerda shared her first post about starting the process of making perpetual stew on 11 June. In the video, she said: “I’ve always wanted to do it. I’m finally doing it. It’s perpetual stew summer.” She shared a screenshot from the Wikipedia entry for perpetual stew, which claimed that, if properly maintained, the stew can continue cooking for “decades or longer”. @depthsofwikipedia more medieval behavior! In the next video about the stew, Rauwerda invited people to her house and everyone had to bring an ingredient to add to the stew. The ingredients included garlic, carrots, parsley, potatoes, onions, chives, celery, fennel and rice. @depthsofwikipedia come get your random community juice!!!!!!!!!message me if you want to come to the next ones Rauwerda explained in another update that someone added dill to the stew and that it was overpowering the flavour, adding, “I can't wait until we’re done with this batch”. She also invited people who live near Bushwick in New York to come and have some stew or bring an ingredient to add to it to message her. @depthsofwikipedia girls just wanna have stew! Rauwerda began having stew parties outside to give the stew to New Yorkers who wanted to try it. In her most recent update, posted four days ago, she said the stew has now been cooking for 38 days. TikTokers have jumped fully on board with the perpetual stew, with some saying they now want to move to Brooklyn, New York to be part of it. One person commented: “I’m literally so proud of u for making this stew I absolutely love this!!!!!!” Another wrote: “I’m being 100 per cent for real when I say I’m thinking about moving to Bushwick from Chicago so that I can contribute to the Stew.” “I’m visiting NYC for the first time in December and the stew is on my itinerary lol,” another hopeful fan wrote. Someone else said: “I’m not in New York but tbh I’d buy perpetual stew merch.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Max Verstappen saw off Lewis Hamilton’s early challenge to claim victory in Saturday’s sprint race at the United States Grand Prix. For the first time since their 2021 championship duel for the ages, Verstappen and Hamilton ran line astern in the 19-lap dash at Austin’s Circuit of the Americas. But Hamilton was unable to prevent Verstappen from taking the spoils, and accumulating yet another win of this most one-sided of Formula One campaigns. Hamilton took the chequered flag a distant 9.4 seconds adrift of Verstappen with Ferrari’s Charles Leclerc third. Verstappen, crowned champion of the world for a third time in Qatar a fortnight ago, took pole position earlier on Saturday and then put his elbows out at the start to ensure Leclerc did not sneak up his inside on the uphill drag to the opening bend. Verstappen moved over to his left to squeeze the Ferrari man allowing Hamilton a clean shot at Leclerc on the exit of the first corner. Hamilton ran over the kerbs and past the Monegasque, and then set his sights on Verstappen. Hamilton has not won a race for nearly two years, the longest losing streak of his career. Indeed, 685 days have passed since he claimed victory at the penultimate round of the 2021 campaign in Saudi Arabia. But for half-a-dozen laps here, Hamilton will have dared to dream that a victory could be on the cards. Hamilton has triumphed six times in America – with five of those victories in the Lone Star State – and his early pace certainly provided Verstappen with food for thought. The seven-time world champion stayed within one second of Verstappen to provide him with a possible DRS slingshot past his Red Bull rival. “Driveability is not there,” moaned Verstappen on the radio. “I lost the rear completely.” Hamilton then hinted his nemesis was gaining an advantage by using more of the track than is allowed. “Max has gone off quite a few times,” said the Mercedes driver. Hamilton has lauded the improvements from his updated machine, but the superiority of Verstappen’s Red Bull came to the fore. Six laps had passed and Verstappen was suddenly out of DRS range. A slim hope of victory for Hamilton was dashed. Yet the 38-year-old, who starts third for tomorrow’s 56-lap main event, will expect to be a contender again. And his chances of a possible win will be aided by Verstappen starting only in sixth after his pole lap in Friday’s qualifying was deleted for exceeding track limits. “Once I cleared the DRS I was settled in my own rhythm and the pace of the car was good,” said Verstappen. “Starting sixth tomorrow will be different to today, but it makes it interesting and hopefully we can have fun. But of course I want to win.” Hamilton said: “That was a fun race. A good start down to Turn 1 and a good battle with Charles. “I was trying early on to get close to Max but their pace is undeniable at the moment. I am happy we are closer, but we still have a long way to go to compete with the pace they had in the race.” Lando Norris took fourth spot ahead of Verstappen’s Red Bull team-mate Sergio Perez, with Carlos Sainz sixth. George Russell finished seventh but was demoted to eighth after he served a five-second penalty for an illegal move on McLaren’s Oscar Piastri. Read More I can do something wiser with my time – George Russell stops using social media Charles Leclerc snatches pole position after Max Verstappen’s lap was deleted Daniel Ricciardo ready for AlphaTauri return at United States Grand Prix On this day in 2009: Jenson Button crowned Formula One world champion in Brazil FIA to review Qatar GP as ‘dangerous’ temperatures prompt driver complaints Lewis Hamilton and George Russell vent anger on radio after collision in Qatar

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It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue. So what causes it, and how can we get rid of it? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

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