‘Perpetual broths’ that simmer for decades
Kind of related to this is the concept of "Brunswick Stew."  Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers.  The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at risk of spoiling.It's like a Soup of Theseus...  it's always the same stew, but it so gradually evolves, the flavour changes, the ingredients change, but there it is.The concept feels incredibly cozy to me, both in practical and conceptual terms.