We’ve all heard of things like this sauce, or the constantly bubbling Dutch oven that sat on the rear burner of Grandma’s farm kitchen stove, new contents added every day. Here’s a story that provides hints for making your own. However, in the average size American family kitchen, you’d need to make your first batch, then freeze smaller amounts of it, a la Amish Friendship Bread starter, until the next time you make soup or stew.
I can see why he’s pissed about the waiter accidentally throwing it away. It takes some serious skills to get it to taste real good. I still haven’t tasted a Teochew version that I am happy with in the SF Bay Area.