"Giusi" wrote in message
> "cshenk" ha scritto nel messaggio

>> Don't shoot me but pre-grated romano in a cardboard canister too ;-)
>
> You don't need to be shot. YOu are suffering enough already.

LOL! It's ok. I'm known for 'can't make Italian' though I do well at many
other things.

I tend to fusion cook so the italian kinda shifts.

I do however have some decent italian cheeses normally in stock.

In article >,
"Cheryl" > wrote:

> "blake murphy" > wrote in message
> >
> > i think that's 'willy *wonka*.' a 'willy-wanka' is something completely
> > different.
>
> lol I know my spelling sucks, but now that you mention it, that's a pretty
> silly mistake! Willy ******? lol
>

Okay, that was bad... but funny. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news | In article >,
| "Cheryl" > wrote:
|
| > "blake murphy" > wrote in message
| > >
| > > i think that's 'willy *wonka*.' a 'willy-wanka' is something completely
| > > different.
| >
| > lol I know my spelling sucks, but now that you mention it, that's a pretty
| > silly mistake! Willy ******? lol
| >
|
| Okay, that was bad... but funny. <g>

It fit beautifully into the world of my imagination...

pavane

Giusi wrote:
>
> "Arri London" > ha scritto nel messaggio
> ...
> >
> >
> > Giusi wrote:
> >>
> >> "pavane" > ha scritto nel messaggio
> >>
> >> > The only people it would work for are dishonest cheese vendors.> The
> >> > USDA>> > recommendations are here, the procedure for cheeses is>
> >> > basically cut the
> >> > mold out to a depth of an inch. Mold can be
> >> > dangerous. Here is one of their articles on food mold:
> >>
> >> The Italians don't agree. They say the molds that grow on Parmigiano
> >> are>> harmless and that draping a vinegar soaked cloth over the cut parts
> >> will
> >> deter even those from growing.
> >
> > Moulds that grow on 'natural' cheeses are generally harmless. Moulds> that
> > grow on 'plastic' cheeses should be dealt with by HazMat teams
>
> I have looked for twn years and have not yet found cheesecloth in Italy. I
> bring it back from tours in the USA.


Cotton muslin works just as well. Or better still, butter muslin. Is
there something like that in Italy? Usually a bit finer weave than US
cheesecloth.

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Giusi wrote:
> > >
> > > "pavane" > ha scritto nel messaggio
> > >
> > > > The only people it would work for are dishonest cheese vendors.> The USDA
> > > > recommendations are here, the procedure for cheeses is> basically cut the
> > > > mold out to a depth of an inch. Mold can be
> > > > dangerous. Here is one of their articles on food mold:
> > >
> > > The Italians don't agree. They say the molds that grow on Parmigiano are
> > > harmless and that draping a vinegar soaked cloth over the cut parts will
> > > deter even those from growing.
> >
> > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> > that grow on 'plastic' cheeses should be dealt with by HazMat teams
> >
> > We go the vinegar route for some cheeses. For others, they get rubbed
> > with salt and wrapped in paper towels. Strange that we never seem to
> > have actual 'cheesecloth' around when it's wanted.
>
> Paper towels work... but cheese mostly gets used quickly enough around
> here so it's not necessary.
> --
> Peace! Om


The salt-rubbed cheeses are wrapped in paper towels. We try to buy
larger blocks of cheeses when they are cheaper. Cheddar-types can go in
the freezer but the Parmigianos or Pecorinos are never frozen. But we've
never had either of the Italian sorts go mouldy anyway.

blake murphy wrote:
>
> On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
>
> > Giusi wrote:
> >>
> >> "pavane" > ha scritto nel messaggio
> >>
> >>> The only people it would work for are dishonest cheese vendors.> The USDA
> >>> recommendations are here, the procedure for cheeses is> basically cut the
> >>> mold out to a depth of an inch. Mold can be
> >>> dangerous. Here is one of their articles on food mold:
> >>
> >> The Italians don't agree. They say the molds that grow on Parmigiano are
> >> harmless and that draping a vinegar soaked cloth over the cut parts will
> >> deter even those from growing.
> >
> > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> > that grow on 'plastic' cheeses should be dealt with by HazMat teams
>
> that the mold on cheese is harmless was always my understanding as well.
> you might want to remove it because it looks gross, but whatever invisible
> 'infiltration' isn't going to make you sick.
>
> your pal,
> blake

As long as it is one of the blue/green or the white moulds, it's
generally fine. We don't keep the piece of cheese if it gets black, grey
or red/pink moulds. Some of those are safe too, but it's more difficult
to identify them.

On Tue, 22 Jun 2010 17:33:35 -0500, Omelet >
wrote:

>In article >,
> "pavane" > wrote:
>
>> "But mold on cheese that's not part of the manufacturing
>> process can also harbor harmful bacteria, such as listeria,
>> brucella, salmonella and E. coli."
>>
>> pavane
>
>Listeria and Brucella and other bacteria are most common in
>unpasteurized cheeses.
>I don't purchase those. ;-)

You're missing out on some of the most beautifully flavourful cheeses
in the world.
It is legal in Canada to sell cheese made from raw milk as long as it
has been aged for 60 days and I believe the same is true in the US.

Ross.

pavane wrote:
>
> "blake murphy" > wrote in message
> ...
> | On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
> |
> | > Giusi wrote:
> | >>
> | >> "pavane" > ha scritto nel messaggio
> | >>
> | >>> The only people it would work for are dishonest cheese vendors.> The USDA
> | >>> recommendations are here, the procedure for cheeses is> basically cut the
> | >>> mold out to a depth of an inch. Mold can be
> | >>> dangerous. Here is one of their articles on food mold:
> | >>
> | >> The Italians don't agree. They say the molds that grow on Parmigiano are
> | >> harmless and that draping a vinegar soaked cloth over the cut parts will
> | >> deter even those from growing.
> | >
> | > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> | > that grow on 'plastic' cheeses should be dealt with by HazMat teams
> |
> | that the mold on cheese is harmless was always my understanding as well.
> | you might want to remove it because it looks gross, but whatever invisible
> | 'infiltration' isn't going to make you sick.
>
> I hate to be a wump, but geez you people are a tough crowd. Cheese
> mold is indeed dangerous if... Since you didn't like the USDA sheet
> I referenced, here is another from the Mayo Clinic. Same sort of
> advice, different words.
> http://www.mayoclinic.com/health/foo...rition/an01024
>
> It has a chart and everything. But the significant part of the description
> is this:
>
> "But mold on cheese that's not part of the manufacturing
> process can also harbor harmful bacteria, such as listeria,
> brucella, salmonella and E. coli."
>
> pavane

The bacterial (possible) pathogens you mentioned rarely occur on a
correctly-made piece of cheese. If they are present, it more likely
occurred during processing, not at home. It would indicate a lack of
proper hygiene at the factory.

In article >, Arri London >
wrote:

> blake murphy wrote:
> >
> > On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
> >
> > > Giusi wrote:
> > >>
> > >> "pavane" > ha scritto nel messaggio
> > >>
> > >>> The only people it would work for are dishonest cheese vendors.> The
> > >>> USDA
> > >>> recommendations are here, the procedure for cheeses is> basically cut
> > >>> the
> > >>> mold out to a depth of an inch. Mold can be
> > >>> dangerous. Here is one of their articles on food mold:
> > >>
> > >> The Italians don't agree. They say the molds that grow on Parmigiano
> > >> are
> > >> harmless and that draping a vinegar soaked cloth over the cut parts will
> > >> deter even those from growing.
> > >
> > > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> > > that grow on 'plastic' cheeses should be dealt with by HazMat teams
> >
> > that the mold on cheese is harmless was always my understanding as well.
> > you might want to remove it because it looks gross, but whatever invisible
> > 'infiltration' isn't going to make you sick.
> >
> > your pal,
> > blake
>
> As long as it is one of the blue/green or the white moulds, it's
> generally fine. We don't keep the piece of cheese if it gets black, grey
> or red/pink moulds. Some of those are safe too, but it's more difficult
> to identify them.

Wise choice.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >, Ross wrote:

> On Tue, 22 Jun 2010 17:33:35 -0500, Omelet >
> wrote:
>
> >In article >,
> > "pavane" > wrote:
> >
> >> "But mold on cheese that's not part of the manufacturing
> >> process can also harbor harmful bacteria, such as listeria,
> >> brucella, salmonella and E. coli."
> >>
> >> pavane
> >
> >Listeria and Brucella and other bacteria are most common in
> >unpasteurized cheeses.
> >I don't purchase those. ;-)
>
> You're missing out on some of the most beautifully flavourful cheeses
> in the world.
> It is legal in Canada to sell cheese made from raw milk as long as it
> has been aged for 60 days and I believe the same is true in the US.
>
> Ross.

After last weeks session in Microbiology re-training, I'll pass.

Thanks.

You can have my share. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Arri London" > wrote in message ...
|
|
| pavane wrote:
| >
| > "blake murphy" > wrote in message
| > ...
| > | On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
| > |
| > | > Giusi wrote:
| > | >>
| > | >> "pavane" > ha scritto nel messaggio
| > | >>
| > | >>> The only people it would work for are dishonest cheese vendors.> The USDA
| > | >>> recommendations are here, the procedure for cheeses is> basically cut the
| > | >>> mold out to a depth of an inch. Mold can be
| > | >>> dangerous. Here is one of their articles on food mold:
| > | >>
| > | >> The Italians don't agree. They say the molds that grow on Parmigiano are
| > | >> harmless and that draping a vinegar soaked cloth over the cut parts will
| > | >> deter even those from growing.
| > | >
| > | > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
| > | > that grow on 'plastic' cheeses should be dealt with by HazMat teams
| > |
| > | that the mold on cheese is harmless was always my understanding as well.
| > | you might want to remove it because it looks gross, but whatever invisible
| > | 'infiltration' isn't going to make you sick.
| >
| > I hate to be a wump, but geez you people are a tough crowd. Cheese
| > mold is indeed dangerous if... Since you didn't like the USDA sheet
| > I referenced, here is another from the Mayo Clinic. Same sort of
| > advice, different words.
| > http://www.mayoclinic.com/health/foo...rition/an01024
| >
| > It has a chart and everything. But the significant part of the description
| > is this:
| >
| > "But mold on cheese that's not part of the manufacturing
| > process can also harbor harmful bacteria, such as listeria,
| > brucella, salmonella and E. coli."
| >
| > pavane
|
| The bacterial (possible) pathogens you mentioned rarely occur on a
| correctly-made piece of cheese. If they are present, it more likely
| occurred during processing, not at home. It would indicate a lack of
| proper hygiene at the factory.

Which you can control how before you buy it and bring it
home and eat it?

pavane

"pavane" > ha scritto nel messaggio

> I hate to be a wump, but geez you people are a tough crowd. Cheese> mold
> is indeed dangerous if... Since you didn't like the USDA sheet> I
> referenced, here is another from the Mayo Clinic. Same sort of
> advice, different words.
> http://www.mayoclinic.com/health/foo...rition/an01024
>
> It has a chart and everything. But the significant part of the
> description
> is this:
>
> "But mold on cheese that's not part of the manufacturing> process can also
> harbor harmful bacteria, such as listeria,> brucella, salmonella and E.
> coli."

Calmati! Calmati! Parmigiano and other very salty dry aged cheeses are a
different thing. Besides, to harbor all those plagues one would have to be
very careless, and considering the value of Parmigiano most handlers are
careful.

It is in the interest of the Parmigiano sindaco to be very sure about what
they say. All their wealth is tied up in these tightly controlled cheeses.
One well-documented and publicized case of dangerous illness caused by their
cheese and it costs them millions. If you needed to toss Parmigiano that
got mold on it, you can believe we'd all know it.

"pavane" > ha scritto nel messaggio

> Which you can control how before you buy it and bring it
> home and eat it?
>
> pavane

If you buy real Parmigiano Reggiano, you are buying one of the most tightly
controlled substances that ever end up in your kitchen. Entire squads of
experts oversee and control every part of its life. If it fails one thing,
it isn't Parmigiano Reggiano.

"Victor Sack" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>> I have looked for twn years and have not yet found cheesecloth in Italy.
>
> Can one find "garza" at a chemist's/pharmacy, or "mussola" at a fabric
> shop?
>
> Victor

Fabric shops, niente. Farmacia sells gauza o garza but it sticks of iodine
to which both I and my cheeses are allergic.

"Arri London" > ha scritto nel messaggio
...

> As long as it is one of the blue/green or the white moulds, it's>
> generally fine. We don't keep the piece of cheese if it gets black, grey>
> or red/pink moulds. Some of those are safe too, but it's more difficult
> to identify them.

But have you EVER seen one of those pn Parmigiano Reggiano?

On Tue, 22 Jun 2010 17:33:22 -0400, pavane wrote:

> "blake murphy" > wrote in message
> ...
>| On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
>|
>|> Giusi wrote:
>|>>
>|>> "pavane" > ha scritto nel messaggio
>|>>
>|>>> The only people it would work for are dishonest cheese vendors.> The USDA
>|>>> recommendations are here, the procedure for cheeses is> basically cut the
>|>>> mold out to a depth of an inch. Mold can be
>|>>> dangerous. Here is one of their articles on food mold:
>|>>
>|>> The Italians don't agree. They say the molds that grow on Parmigiano are
>|>> harmless and that draping a vinegar soaked cloth over the cut parts will
>|>> deter even those from growing.
>|>
>|> Moulds that grow on 'natural' cheeses are generally harmless. Moulds
>|> that grow on 'plastic' cheeses should be dealt with by HazMat teams
>|
>| that the mold on cheese is harmless was always my understanding as well.
>| you might want to remove it because it looks gross, but whatever invisible
>| 'infiltration' isn't going to make you sick.
>
> I hate to be a wump, but geez you people are a tough crowd. Cheese
> mold is indeed dangerous if... Since you didn't like the USDA sheet
> I referenced, here is another from the Mayo Clinic. Same sort of
> advice, different words.
> http://www.mayoclinic.com/health/foo...rition/an01024
>
> It has a chart and everything. But the significant part of the description
> is this:
>
> "But mold on cheese that's not part of the manufacturing
> process can also harbor harmful bacteria, such as listeria,
> brucella, salmonella and E. coli."
>
> pavane

but she does say, right after that 'With hard and semisoft cheese, you can
cut away the moldy part and eat the rest of the cheese. Keep the knife out
of the mold itself so that it doesn't cross-contaminate other parts of the
cheese. Cut off at least one inch around and below the moldy spot.'

also, it's unclear to me if the e. coli and whatnot are a consequence of
the mold contamination or just that the cheese is contaminated, period.

but i will back off from any categorical statement and just say i've cut
mold off cheddar a few times (not to the depth of an inch) and it didn't
make me sick, with the possible exception of the screaming bat
hallucinations which i think are due to something else.

your pal,
blake

On Tue, 22 Jun 2010 18:19:25 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
>>
>>> Giusi wrote:
>>>>
>>>> "pavane" > ha scritto nel messaggio
>>>>
>>>>> The only people it would work for are dishonest cheese vendors.> The USDA
>>>>> recommendations are here, the procedure for cheeses is> basically cut the
>>>>> mold out to a depth of an inch. Mold can be
>>>>> dangerous. Here is one of their articles on food mold:
>>>>
>>>> The Italians don't agree. They say the molds that grow on Parmigiano are
>>>> harmless and that draping a vinegar soaked cloth over the cut parts will
>>>> deter even those from growing.
>>>
>>> Moulds that grow on 'natural' cheeses are generally harmless. Moulds
>>> that grow on 'plastic' cheeses should be dealt with by HazMat teams
>>
>> that the mold on cheese is harmless was always my understanding as well.
>> you might want to remove it because it looks gross, but whatever invisible
>> 'infiltration' isn't going to make you sick.
>>
>> your pal,
>> blake
>
> As long as it is one of the blue/green or the white moulds, it's
> generally fine. We don't keep the piece of cheese if it gets black, grey
> or red/pink moulds. Some of those are safe too, but it's more difficult
> to identify them.

the blue-green stuff is what i was thinking of.

your pal,
blake

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> | pavane wrote:
> | >
> | > "blake murphy" > wrote in message
> | > ...
> | > | On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
> | > |
> | > | > Giusi wrote:
> | > | >>
> | > | >> "pavane" > ha scritto nel messaggio
> | > | >>
> | > | >>> The only people it would work for are dishonest cheese vendors.> The USDA
> | > | >>> recommendations are here, the procedure for cheeses is> basically cut the
> | > | >>> mold out to a depth of an inch. Mold can be
> | > | >>> dangerous. Here is one of their articles on food mold:
> | > | >>
> | > | >> The Italians don't agree. They say the molds that grow on Parmigiano are
> | > | >> harmless and that draping a vinegar soaked cloth over the cut parts will
> | > | >> deter even those from growing.
> | > | >
> | > | > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> | > | > that grow on 'plastic' cheeses should be dealt with by HazMat teams
> | > |
> | > | that the mold on cheese is harmless was always my understanding as well.
> | > | you might want to remove it because it looks gross, but whatever invisible
> | > | 'infiltration' isn't going to make you sick.
> | >
> | > I hate to be a wump, but geez you people are a tough crowd. Cheese
> | > mold is indeed dangerous if... Since you didn't like the USDA sheet
> | > I referenced, here is another from the Mayo Clinic. Same sort of
> | > advice, different words.
> | > http://www.mayoclinic.com/health/foo...rition/an01024
> | >
> | > It has a chart and everything. But the significant part of the description
> | > is this:
> | >
> | > "But mold on cheese that's not part of the manufacturing
> | > process can also harbor harmful bacteria, such as listeria,
> | > brucella, salmonella and E. coli."
> | >
> | > pavane
> |
> | The bacterial (possible) pathogens you mentioned rarely occur on a
> | correctly-made piece of cheese. If they are present, it more likely
> | occurred during processing, not at home. It would indicate a lack of
> | proper hygiene at the factory.
>
> Which you can control how before you buy it and bring it
> home and eat it?
>
> pavane


Choose your purveyors carefully, as with all food items. That's what
most people do.

Giusi wrote:
>
> "Arri London" > ha scritto nel messaggio
> ...
>
> > As long as it is one of the blue/green or the white moulds, it's>
> > generally fine. We don't keep the piece of cheese if it gets black, grey>
> > or red/pink moulds. Some of those are safe too, but it's more difficult
> > to identify them.
>
> But have you EVER seen one of those pn Parmigiano Reggiano?

Not once. Rarely on other types of cheese. We wouldn't go back to that
particular shop if it happened more than once.

blake murphy wrote:
>
> On Tue, 22 Jun 2010 18:19:25 -0600, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
> >>
> >>> Giusi wrote:
> >>>>
> >>>> "pavane" > ha scritto nel messaggio
> >>>>
> >>>>> The only people it would work for are dishonest cheese vendors.> The USDA
> >>>>> recommendations are here, the procedure for cheeses is> basically cut the
> >>>>> mold out to a depth of an inch. Mold can be
> >>>>> dangerous. Here is one of their articles on food mold:
> >>>>
> >>>> The Italians don't agree. They say the molds that grow on Parmigiano are
> >>>> harmless and that draping a vinegar soaked cloth over the cut parts will
> >>>> deter even those from growing.
> >>>
> >>> Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> >>> that grow on 'plastic' cheeses should be dealt with by HazMat teams
> >>
> >> that the mold on cheese is harmless was always my understanding as well.
> >> you might want to remove it because it looks gross, but whatever invisible
> >> 'infiltration' isn't going to make you sick.
> >>
> >> your pal,
> >> blake
> >
> > As long as it is one of the blue/green or the white moulds, it's
> > generally fine. We don't keep the piece of cheese if it gets black, grey
> > or red/pink moulds. Some of those are safe too, but it's more difficult
> > to identify them.
>
> the blue-green stuff is what i was thinking of.
>
> your pal,
> blake

Generally one of the Penicillium gang Someone who is allergic to
penicillin(s) might want to avoid those. No idea if it matters though.

On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:

> pavane wrote:
>>
>> "Arri London" > wrote in message ...
>>|
>>| The bacterial (possible) pathogens you mentioned rarely occur on a
>>| correctly-made piece of cheese. If they are present, it more likely
>>| occurred during processing, not at home. It would indicate a lack of
>>| proper hygiene at the factory.
>>
>> Which you can control how before you buy it and bring it
>> home and eat it?
>>
>> pavane
>
> Choose your purveyors carefully, as with all food items. That's what
> most people do.

you mean i shouldn't buy cheese from some guy out of the trunk of his car?

your pal,
blake

blake wrote:

> you mean i shouldn't buy cheese from some guy out of the trunk of his car?

Not unless it's a Ferrari. Or is it a Fiat? I forget which one is okay.

Bob

"blake murphy" > wrote in message
...
| On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:
|
| > pavane wrote:
| >>
| >> "Arri London" > wrote in message ...
| >>|
| >>| The bacterial (possible) pathogens you mentioned rarely occur on a
| >>| correctly-made piece of cheese. If they are present, it more likely
| >>| occurred during processing, not at home. It would indicate a lack of
| >>| proper hygiene at the factory.
| >>
| >> Which you can control how before you buy it and bring it
| >> home and eat it?
| >>
| >> pavane
| >
| > Choose your purveyors carefully, as with all food items. That's what
| > most people do.
|
| you mean i shouldn't buy cheese from some guy out of the trunk of his car?

Only in the cooler weather, or from an air-conditioned Ferrari.

pavane

blake murphy wrote:

>
> you mean i shouldn't buy cheese from some guy out of the trunk of his car?
>
> your pal,
> blake


Do you buy shrimp and lobster from a truck by the side of the road?

I wouldn't, but I did occasionally buy tamales and green chili from a
lady who came to my workplace once a week once I got to know her and
found out she was quite conscious of sanitary food-handling practices.

gloria p

"pavane" > ha scritto nel messaggio >
> "blake murphy"wrote in message

> | you mean i shouldn't buy cheese from some guy out of the trunk of his
> car?
>
> Only in the cooler weather, or from an air-conditioned Ferrari.

Nobody here is going to catch that Ferrari, let alone talk its owner out of
his cheese.

On Fri, 25 Jun 2010 13:29:21 -0600, "gloria.p" >
wrote:

>blake murphy wrote:
>
>>
>> you mean i shouldn't buy cheese from some guy out of the trunk of his car?
>>
>> your pal,
>> blake
>
>
>Do you buy shrimp and lobster from a truck by the side of the road?
>
>I wouldn't.

Why not... there are plenty of street venders selling fresh seafood on
Lung Guyland. NYC still has lots of pushcart street venders. You're
probably a lot better off buying cheese from a street vender who only
sells cheese than from a deli that very likely cross contaminates.

brooklyn1 wrote:
> On Fri, 25 Jun 2010 13:29:21 -0600, "gloria.p" >
> wrote:
>
>>
>> Do you buy shrimp and lobster from a truck by the side of the road?
>>
>> I wouldn't.
>
> Why not... there are plenty of street venders selling fresh seafood on
> Lung Guyland.


How do you know how "fresh" it is? Fresh fish in NYC can have come from
the George's Banks and been on ice a week or more before it's even
brought ashore. And then how well was it handled between boat and
vendor? Unless you catch it yourself you are taking a chance.


NYC still has lots of pushcart street venders.

So do Tijuana and many other large cities. And I'd be careful who I
bought from no matter what city. Do you think no one ever got sick from
a NYC pushcart?

gloria p

blake murphy wrote:
>
> On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:
>
> > pavane wrote:
> >>
> >> "Arri London" > wrote in message ...
> >>|
> >>| The bacterial (possible) pathogens you mentioned rarely occur on a
> >>| correctly-made piece of cheese. If they are present, it more likely
> >>| occurred during processing, not at home. It would indicate a lack of
> >>| proper hygiene at the factory.
> >>
> >> Which you can control how before you buy it and bring it
> >> home and eat it?
> >>
> >> pavane
> >
> > Choose your purveyors carefully, as with all food items. That's what
> > most people do.
>
> you mean i shouldn't buy cheese from some guy out of the trunk of his car?
>
> your pal,
> blake

LOL! Precisely

We sometimes shop at Wholefoods. Looking over the cheese section one
time, saw pieces of cheese that had mould on it, but shouldn't have.
Complained vehemently, pointing out the mouldy pieces. Clearly the staff
hadn't been trained properly and no one had checked the display any time
in the recent past.

Don't accept inferior products and those products eventually disappear.

"Arri London" > wrote in message ...
|
|
| blake murphy wrote:
| >
| > On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:
| >
| > > pavane wrote:
| > >>
| > >> "Arri London" > wrote in message ...
| > >>|
| > >>| The bacterial (possible) pathogens you mentioned rarely occur on a
| > >>| correctly-made piece of cheese. If they are present, it more likely
| > >>| occurred during processing, not at home. It would indicate a lack of
| > >>| proper hygiene at the factory.
| > >>
| > >> Which you can control how before you buy it and bring it
| > >> home and eat it?
| > >>
| > >> pavane
| > >
| > > Choose your purveyors carefully, as with all food items. That's what
| > > most people do.
| >
| > you mean i shouldn't buy cheese from some guy out of the trunk of his car?
| >
| > your pal,
| > blake
|
| LOL! Precisely
|
| We sometimes shop at Wholefoods. Looking over the cheese section one
| time, saw pieces of cheese that had mould on it, but shouldn't have.
| Complained vehemently, pointing out the mouldy pieces. Clearly the staff
| hadn't been trained properly and no one had checked the display any time
| in the recent past.
|
| Don't accept inferior products and those products eventually disappear.

At Whole Foods it is one of the duties of the shift supervisor, or "shifty,"
to check expiration dates and condition of all products, particularly the
cheeses as they are so visible. This is the person you seek out and
complain to; that oversight, continuing as mold doesn't form in one day,
is deplorable and should be brought to mgt's attention. They have a bad
Specialty team leader.

pavane

On Fri, 25 Jun 2010 15:56:37 -0600, gloria.p wrote:

> brooklyn1 wrote:
>> On Fri, 25 Jun 2010 13:29:21 -0600, "gloria.p" >
>> wrote:
>>
>>>
>>> Do you buy shrimp and lobster from a truck by the side of the road?
>>>
>>> I wouldn't.
>>
>> Why not... there are plenty of street venders selling fresh seafood on
>> Lung Guyland.
>
> How do you know how "fresh" it is? Fresh fish in NYC can have come from
> the George's Banks and been on ice a week or more before it's even
> brought ashore. And then how well was it handled between boat and
> vendor? Unless you catch it yourself you are taking a chance.
>
> NYC still has lots of pushcart street venders.
>
> So do Tijuana and many other large cities. And I'd be careful who I
> bought from no matter what city. Do you think no one ever got sick from
> a NYC pushcart?
>
> gloria p

new yorkers are tough.

your pal,
blake

On Sat, 26 Jun 2010 00:15:26 -0500, Sqwertz wrote:

> On Tue, 22 Jun 2010 17:08:46 -0400, blake murphy wrote:
>
>> that the mold on cheese is harmless was always my understanding as well.
>> you might want to remove it because it looks gross, but whatever invisible
>> 'infiltration' isn't going to make you sick.
>
> I don't eat any moldy cheese. Even if I cut off the mold and wipe
> wash the blade after each cut, I can still taste the mold except
> on a select few hard cheeses like Parmesan or manchego. Hard
> cheese molds seem to start on the outside and stay there. But on a
> cheddar or blue, I'll just chuck it rather than trying to rescue
> it.
>
> -sw

your tastebuds must be more talented than mine.

your pal,
blake

On Sat, 26 Jun 2010 22:15:49 -0500, Sqwertz wrote:

> On Sat, 26 Jun 2010 17:55:45 -0400, blake murphy wrote:
>
>> On Sat, 26 Jun 2010 00:15:26 -0500, Sqwertz wrote:
>>
>>> I don't eat any moldy cheese. Even if I cut off the mold and wipe
>>> wash the blade after each cut, I can still taste the mold except
>>> on a select few hard cheeses like Parmesan or manchego. Hard
>>> cheese molds seem to start on the outside and stay there. But on a
>>> cheddar or blue, I'll just chuck it rather than trying to rescue
>>> it.
>>
>> your tastebuds must be more talented than mine.
>
> It's that "Bitter Disability" I've mentioned in a few threads
> recently (Sesame Paste/Tahini). I can taste mold.
>
> -sw

both a blessing and a curse, huh?

your pal,
blake

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> | blake murphy wrote:
> | >
> | > On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:
> | >
> | > > pavane wrote:
> | > >>
> | > >> "Arri London" > wrote in message ...
> | > >>|
> | > >>| The bacterial (possible) pathogens you mentioned rarely occur on a
> | > >>| correctly-made piece of cheese. If they are present, it more likely
> | > >>| occurred during processing, not at home. It would indicate a lack of
> | > >>| proper hygiene at the factory.
> | > >>
> | > >> Which you can control how before you buy it and bring it
> | > >> home and eat it?
> | > >>
> | > >> pavane
> | > >
> | > > Choose your purveyors carefully, as with all food items. That's what
> | > > most people do.
> | >
> | > you mean i shouldn't buy cheese from some guy out of the trunk of his car?
> | >
> | > your pal,
> | > blake
> |
> | LOL! Precisely
> |
> | We sometimes shop at Wholefoods. Looking over the cheese section one
> | time, saw pieces of cheese that had mould on it, but shouldn't have.
> | Complained vehemently, pointing out the mouldy pieces. Clearly the staff
> | hadn't been trained properly and no one had checked the display any time
> | in the recent past.
> |
> | Don't accept inferior products and those products eventually disappear.
>
> At Whole Foods it is one of the duties of the shift supervisor, or "shifty,"
> to check expiration dates and condition of all products, particularly the
> cheeses as they are so visible. This is the person you seek out and
> complain to; that oversight, continuing as mold doesn't form in one day,
> is deplorable and should be brought to mgt's attention. They have a bad
> Specialty team leader.
>
> pavane

That's what was done. Seems to be better now...I check LOL.