To cut mould off food and then eat it? I know this is pretty much par for the course with cheese of all kinds – you simply slice it off and then consume. However, is the same true of bread?
This morning, I went to the loaf of (very expensive) rye bread (why so expensive? It’s like I’m being penalised for having wheat intolerance), and found to my horror that it had about 8 patches of mould growing on it. Why does this happen so fast? It was fine yesterday. No bread means no toast with peanut butter, and that means no breakfast, and that could, in turn mean that if someone pushes me, or is rude (highly likely, I live in London) on my commute, that instead of shrugging it off with a smile, I murder them, in cold blood, with a smile. So, in case anyone’s not clear, it would be very bad for me to miss breakfast. So, yes, I cut the mould off and then cut two very ragged slices and popped them in the toaster. Smothered in peanut butter, they tasted fine, and I enjoyed a peaceful journey to work. (Someone stepped heavily on my toe, and another person knocked my suitcase over and just left it there, no apology, but I took it all in my stride.)
But now, I’m at work, and I’m wondering – did I just remove the visible mould? Were there tiny little spores of mould hiding deep within the loaf? Have I given myself food poisoning?
Should I eat a chocolate biscuit and have a cup of tea? At least I know the answer to that question.
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