Blurb by Emmjay
Good Grief ! This lady runs Britain ! She’s doing a fairly good job at making Scomo and Trumpasaurus looks pretty sharp in comparison.
Here’s the drum: I heard an interview with a nutritionist about whether or not to cut the occasional mould spot off cheese and to kick on. This was his advice:
” If it’s a hard cheese, that’s probably OK if you cut a generous margin around the mould. But …. the stuff you can see are just the fruiting bodies – the rest of the fungus (the mycelia) is running deeper into the body of the cheese and this can cause upset stomach or worse. Personally, I would not do this for a soft cheese like say a brie or a camembert because you just don’t know how far the mycelia run”
So this would suggest that doing it with jam is a) crazy and b) such a tightwad thing to do she deserves the consequences – probably blame the Russians (worked in the past),
Mark said:
When I did food technology course I was given the same advice. Throw mouldy soft cheese out and cut 1 to 2 cms off hard cheese. Tomato paste, forget it but if you buy the stuff in the jar cover the top of the paste completely with olive oil when not in use and return to the fridge.
The other interesting thing that I learnt was that honey is the safest food in the universe, thank Gordon. Virtually nothing will grow in it and it doesn’t go “off”.
LikeLiked by 1 person
algernon1 said:
Tight arsed Tory. Thinks nothing of dancing through fields of wheat.
LikeLiked by 1 person
Vivienne29 said:
Oh dear. She doesn’t eat jam very often. Vegemite doesn’t go mouldy.
LikeLiked by 1 person
Therese Trouserzoff said:
… because the salt content is so high that nothing could grow in it – a bit like the Dead Sea.
LikeLike
Big M said:
Halophiles?
LikeLike
Mark said:
True and audiophiles can only live in musical reproduction equipment. It’s trew, I read it on the web.
LikeLike
Mick Jones said:
No thanks, I’ve high blood pressure.
LikeLike