voyager Posted April 17 Share Posted April 17 My very uninformed standard is "does it taste like mold". Intention mold, in my experience, doesn't taste bad, eg brie, salami. But anytime I taste the musty-dusty funk of decaying food, I need to chuck it. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 17 Share Posted April 17 No guys, this is Dominican salami. No intentional mould. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted April 17 Share Posted April 17 No what I read is that it doesn't matter. Sure sometimes white mold is intentional, but even when not, it's the same just-wash-it-off white mold that grows on dried sausage. i mean, even in Emilia-Romagna, it didn't START OUT being intentional. 1 Quote Link to comment Share on other sites More sharing options...
voyager Posted April 17 Share Posted April 17 (edited) I misspoke. I guess what I meant was that some mold occurs that has become traditionally acceptable as opposed to that that, with no credentials, makes itself at home in your refrigerator or fruit bowl or bread box. Edited April 17 by voyager Quote Link to comment Share on other sites More sharing options...
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