Georgia's State Flags,
Home of Good Eats
|Posted by Al on
6:31:11 11/16/2002 from 188.8.131.52:
It took me FIVE HOURS to write this, all one-handed-one-fingered, the rest being en-useless-end by the arthritis.
I WILL NOT BE DENIED!!
Oh well... not like I had anything else to do ...
Some kinds of mold are edible, some kinds of mold are not,
But it's mold that makes the cheese, and though it seems absurd:
So: It's the mold OUTSIDE a thing that causes the concern
See: Mold likes nooks and crannies, so, to continue this weak ditty,
They'd set a cheese with just ONE mold, oh, one that wouldn't kill 'em,
So there it sits an settles in, but if you pierce the rind,
It sets up catapults and spires, disseminating spores
Now mold on bread's another thing: It's just some volunteers:
Having said that, if I find a spot or two of mold on my bread, I'll throw away the slices with the mold and two or three slices on each side, then use the remaining bread in a cooked dish immediately (savory bread and cheese pudding, for instance, just to get all the mold I possibly could into a single dish).
A loaf with mold evident on both ends and ANYWHERE in the middle is land-fill!
I've been cooking like this for 40-some-odd years, and quite a lot of that under oddish conditions, so I kinda know what I'm looking for. I'd never advocate anyone else do this without supervision!
Chuck it and go buy a fresh loaf!
Last Edited: 08/27/2010