Comments? If they're as good as the bags, then they're probably worth
the bucks. I wonder how visible the contents are, tho. That was my
big beef about Tupperware - I couldn't see what was IN the darn
things.

It kills me to toss out food - I had to chuck a good hunk of Swiss
cheese today had allowed to get buried in the fridge and forgot
about. Nice green coat, it wore.

On Jun 1, 4:41*pm, wrote:
> Comments? *If they're as good as the bags, then they're probably worth
> the bucks. *I wonder how visible the contents are, tho. *That was my
> big beef about Tupperware - I couldn't see what was IN the darn
> things.
>
> It kills me to toss out food - I had to chuck a good hunk of Swiss
> cheese today * had allowed to get buried in the fridge and forgot
> about. *Nice green coat, it wore.

Even clear containers get buried. If stuff is getting buried and
forgotten you are buying way too much food.

On Jun 1, 7:44*pm, Chemo the Clown > wrote:
>>

> Even clear containers get buried.

Yeah, but at least you don't have to remove lids to see what's in 'em.

I admit I got lazy with the cheese. I put it in the veg. drawer in
its original wrapper instead of wrapped in vinegar soaked paper towel
and in a clear container in the cheese drawer as I usually do.

Cutting away the mold would have left a piece about the size of a
communion wafer.

wrote:

> It kills me to toss out food - I had to chuck a good hunk of Swiss
> cheese today had allowed to get buried in the fridge and forgot
> about. Nice green coat, it wore.

Didn't you try to clean the cheese by cutting away a 1/4" layer? It actually
works with many cheeses, and if the mold is only external you can just
remove a very thin layer, even 1 millimeter. Just make sure there's no more
green on the newly uncovered surface.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Jun 2, 2:45*am, "Vilco" > wrote:
> wrote:
> > It kills me to toss out food - I had to chuck a good hunk of Swiss
> > cheese today * had allowed to get buried in the fridge and forgot
> > about. *Nice green coat, it wore.
>
> Didn't you try to clean the cheese by cutting away a 1/4" layer? It actually
> works with many cheeses, and if the mold is only external you can just
> remove a very thin layer, even 1 millimeter. Just make sure there's no more
> green on the newly uncovered surface.

An American is as likely to do that as you are to BBQ at 2 am.

> --
> * Vilco

--Bryan

On Tue, 2 Jun 2009 04:59:43 -0700 (PDT), Bobo Bonobo® wrote:

> On Jun 2, 2:45*am, "Vilco" > wrote:
>> wrote:
>>> It kills me to toss out food - I had to chuck a good hunk of Swiss
>>> cheese today * had allowed to get buried in the fridge and forgot
>>> about. *Nice green coat, it wore.
>>
>> Didn't you try to clean the cheese by cutting away a 1/4" layer? It actually
>> works with many cheeses, and if the mold is only external you can just
>> remove a very thin layer, even 1 millimeter. Just make sure there's no more
>> green on the newly uncovered surface.
>
> An American is as likely to do that as you are to BBQ at 2 am.
>

why wouldn't you?

blake

Bobo Bonobo® wrote:

>> Didn't you try to clean the cheese by cutting away a 1/4" layer? It actually
>> works with many cheeses, and if the mold is only external you can just
>> remove a very thin layer, even 1 millimeter. Just make sure there's no more
>> green on the newly uncovered surface.
>
> An American is as likely to do that as you are to BBQ at 2 am.
>
>> --
>> Vilco
>
> --Bryan

It is the traditional way of caring for hard cheeses. Yes, I've done it.
Yes, I'm an American.

> Bobo Bonobo® wrote:
>
>>> Didn't you try to clean the cheese by cutting away a 1/4" layer? It
>>> actually
>>> works with many cheeses, and if the mold is only external you can just
>>> remove a very thin layer, even 1 millimeter. Just make sure there's no
>>> more
>>> green on the newly uncovered surface.
>>
>> An American is as likely to do that as you are to BBQ at 2 am.
>>
>>> --
>>> Vilco
>>
>> --Bryan
>
>
It's a filthy dirty unbathed guinea who's likely to have moldy cheese.

"Vilco" > wrote in message
...
> wrote:
>
>> It kills me to toss out food - I had to chuck a good hunk of Swiss
>> cheese today had allowed to get buried in the fridge and forgot
>> about. Nice green coat, it wore.
>
> Didn't you try to clean the cheese by cutting away a 1/4" layer? It
> actually
> works with many cheeses, and if the mold is only external you can just
> remove a very thin layer, even 1 millimeter. Just make sure there's no
> more
> green on the newly uncovered surface.
>
>
The mold you see is only the fruiting bodies (reproductive organs), which is
less than 1%, the mycilium extends throughout the entire cheese. By the
time you see evidence of mold on food it is well established and should be
thrown out... cutting away the fruiting bodies is like not seeing an
offending image by closing your eyes, it's still there. The mycilium of
mold/fungi are the largest living organisms on the planet, some extend over
many square miles and are estimated to weigh many tons.

"brooklyn1"

> The mold you see is only the fruiting bodies (reproductive organs), which
> is less than 1%, the mycilium extends throughout the entire cheese. By
> the > time you see evidence of mold on food it is well established and
> should be > thrown out... cutting away the fruiting bodies is like not
> seeing an offending image by closing your eyes, it's still there. The
> mycilium of > mold/fungi are the largest living organisms on the planet,
> some extend over > many square miles and are estimated to weigh many tons.

There is not a published food scientist who agrees with you unless you are
speaking of a fresh cheese such as ricotta or cream cheese. Molds that grow
on cheeses are particular molds and are not harmful if cut away.

There are actually molds and mold spores inside your head. You will
correctly cut off the whole head to get rid of them, then you will feel much
better.

On Tue, 2 Jun 2009 14:20:25 +0200, Giusi wrote:

> "brooklyn1"
>
>> The mold you see is only the fruiting bodies (reproductive organs), which
>> is less than 1%, the mycilium extends throughout the entire cheese. By
>> the > time you see evidence of mold on food it is well established and
>> should be > thrown out... cutting away the fruiting bodies is like not
>> seeing an offending image by closing your eyes, it's still there. The
>> mycilium of > mold/fungi are the largest living organisms on the planet,
>> some extend over > many square miles and are estimated to weigh many tons.
>
> There is not a published food scientist who agrees with you unless you are
> speaking of a fresh cheese such as ricotta or cream cheese. Molds that grow
> on cheeses are particular molds and are not harmful if cut away.
>
> There are actually molds and mold spores inside your head. You will
> correctly cut off the whole head to get rid of them, then you will feel much
> better.

here's some dope from the mayo clinic:

<http://www.mayoclinic.com/health/food-and-nutrition/AN01024>

....with cheese types that are o.k. and not o.k.

your pal,
blake

"Greasy Giusi" wrote:
> "brooklyn1"
>
>> The mold you see is only the fruiting bodies (reproductive organs), which
>> is less than 1%, the mycilium extends throughout the entire cheese. By
>> the > time you see evidence of mold on food it is well established and
>> should be > thrown out... cutting away the fruiting bodies is like not
>> seeing an offending image by closing your eyes, it's still there. The
>> mycilium of > mold/fungi are the largest living organisms on the planet,
>> some extend over > many square miles and are estimated to weigh many
>> tons.
>
> There is not a published food scientist who agrees with you.

Typical uneducated dago douchebag.

http://www.mayoclinic.com/health/foo...rition/AN01024