fossilesqueBread mold
bluebadooPenicillin is one of many types of bread mould.
I too will probably die from bread mould poisoning given my stingy habits with food waste. It’s fine if it’s only the white/blue type, right?
I used to be the same way, following the same thought process. Just cutting off the visible mold and a small area around it. I stopped after I got food poisoning from a restaurant and had to eat hospital food for a week. Then I started up again immediately after getting back home to my moldy food. Still no repercussions, that I can tell
IninewCrowThis past summer I hadn’t been to the cottage for over a month but I had some food left in the fridge. I brought home a can of opened berry jam I had there and I didn’t want it to go to waste. I ate from it three or four times before I noticed the large patch of mold that was growing on the lid and the underside of the top of the inside of the jar. I like saving food because I grew up poor but at the same time, I’m not going to send myself to the hospital to save a bit of jam … I threw the jar away after that.
I started up a compost to help cover my conscience about food waste. Worst case scenario, my food is reborn as tomatoes, kale, and herbs. Or as a raccoon because I forgot to secure the lid.
Just mix it with the bologna mold and let them fight to the death.
Even if penicillin, it tastes awful, and if you don’t need penicillin does it actually help you at all?
I bit bread like this once and I can still vividly taste it.
BjörnHurray, diarrhea!
Doesnt your gut bacteria actually help you break down food? That would make it constipation, no?
Many people get diarrhea when they take antibiotics for long durations. Additionally, the dry weight of human feces is about 25-50 percent gut bacteria.
caseyweedermanVery handy for when you’re carrying something that would kill one hemisphere and blind the other
Tasted kind of limey with a subtle hint of grandma dustiness to me when I ate a slice without looking at it, I now thoroughly check the entire surface.
if you don’t need penicillin does it actually help you at all?
No, it has virtually no chance to help you, and most probably can only hurt you.
First, it kills indiscriminately. If you’re not sick, what are you killing? Your own healthy gut flora. That’s what.
Second, what if you are slightly ill? Guess what? It still probably won’t help. Doctors don’t just throw penicillin at you in random amounts. They prescribe a specific dose that has been shown to be effective. Having one untested dose of unknown quantity isn’t going to help.
Third, when you’re given antibiotics, you are told to take it over a number of days, and to take the entire amount, even if you feel better. They do this for several reasons, but one of the reasons is that, if you only kill some of the bacteria, but not enough of them, the remaining bacteria have a small chance to evolve to become resistant to antibiotics. By taking antibiotics without the guidance of a doctor, you have a small chance of making yourself even more ill with antibiotic-resistant bacteria. I want to emphasize that this is a very small chance, but unlikely things will happen when given enough chances.
If only you were as right as you are confident…
This bullshit is the reason we can’t have nice things, and the reason staph infections are becoming antibiotic resistant. Well this dumb shit and industrial meat farming and literally spraying antibiotics on plants but I digress.
I ate moldy bread by accident once. Didn’t see the side with the mold until after I made the sandwich, I was also high. That one time and tiny amount was one of the most horrible things I’ve put in my mouth. Spit it out immediately and had PTSD about moldy bread ever since. If I see a tiny bit forming that shit is not going near my mouth, the whole bag is gone.
Really don’t understand how anyone could “eat around it” or even eat other slices in the pack. Bread is really cheap, just throw it away. Don’t play Russian roulette with foods.
the whole bag is gone
Well, that’s how it’s supposed to be done. Since mold is a fungus, what shows up on the surface is the reproductive parts that spawn spores, meaning the rest of the bread probably has mold too.
Morgan ⚧️@MeatPilot @panda_abyss bread isn't really cheap if you have dietary restrictions, but "mold-free" should be one of them regardless 😂 it sucks when I have to throw away gluten free bread, but that shit being expensive is no excuse for deliberately poisoning myself--if it was, I'd just have the wheat 🤷
I bit bread like this once and I can still vividly taste it.
I’ve accidentally eaten various kinds of mold several dozen times in my life, and in some cases I could barely tell. Slightly dirt flavor. That’s the dangerous mold.
I was also in my 30s when I found out some people don’t know what mildew smells like. They know the sour smell in clothes, but don’t realize it’s mildew. My partner was one such person, and they -still- don’t care but that smell drives me bonkers.
Unrelated because I didn’t eat them, but it reminded me of the time I made cookies (specifically Russian tea cookies, aka snowballs) and put them directly in the freezer without letting them dry out, and it was humid enough in the container that months later when I went to eat one, they had tiny adorable mushrooms on them.
@SolarMonkey @panda_abyss h... How was the temperature in that freezer? 😰
Well below freezing, best I can tell. That was the only time I’ve ever seen anything like that. But it was way back when I was living in a shitty apartment (14 years ago) with whatever shitty appliances they had. Really hard to say.
Penicillin is pretty useless these days, all bacteria are resistant l
Actually… if you put moldy bread into soup, does it become safe?
My grandma used to throw all for moldy food into soup and she loved into her 80s completely healthy.
CatoblepasNot at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!
A_Ai agree with what you said with this exception :
Clostridium botulinum
en.wikipedia.org/wiki/Clostridium_botulinum
→ Microbiology
→→ Serotypes
(…)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (… )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn’t necessarily means bacteria is also destroyed.
Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I’m reheating soup I generally pull it from the stove as soon as it simmers, so that’s probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I’m adding with less than 10 minutes of simmer time, so that wouldn’t be enough to destroy the toxin reliably.
But cutting around the mold on cheese is fine, right? Right???
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
How do you tell the difference?
From experience. I once ate a big bite of Roquefort with the wrong mold…
SeductiveTortoiseGood luck finding the wrong type on Taleggio.
slothropThe fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.
FoxyFerengiI had an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
dohpaz42
rbosAmerican Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.
Kraft American “Cheese Product” is the square sliced “plastic” one people think of.
Kraft American Singles is normal american cheese. All american cheese is “cheese product” because its solidified cheese sauce, not a cheese itself.
Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles texture, individually wrapped in plastic. Theres a difference.
See if you can find sharp American cheese at your deli. Cooper and Schriber make a sharp American. Land O' Lakes makes a sharp cheddar American blend. I've had the latter, it was fantastic.
JoeBigelowCooper Sharp slaps
You’re getting the labels mixed up.
As a labeling requirement under U.S. law, anything labeled “American Cheese” must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
- Food safe acid (as long as pH stays above 5.3)
- Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
- Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
- Salt
- Artificial coloring
- Spices or flavoring that do not simulate the flavors of cheeses
- Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
- Lechitin, if sold in slices
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you’d have to call it “Pasteurized American Process Cheese Food” instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they’re even trying to be American Cheese (or whether they’re some kind of cheese product, or even something less).
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
So weird. They don’t have this in America. I wonder if this is anything like Tostitos cheese dip.
They did sell it in America at one point, I remember it at the grocery store. Target still has a listing for it. www.target.com/p/…/A-87562774, but it’s ‘out of stock’
