Ahhh yes, I did notice that typo just as I hit the submit button! Thank you for your homour Minds Eye, thank you for you serious answer 1cell.
On 16 Dec, 00:53, 1CellOfMany <[email protected]> wrote: > A well sealed bread bag holds enough moisture in the bread to let the > mold take hold. I put my bread in the frig after the exp date, and it > keeps for weeks. It even starts to get dry... > > On Dec 15, 12:26 pm, Lee <[email protected]> wrote: > > > > > Or > > > What is it they put in sliced bread now that makes it go moldy instead > > of hard? > > > There was a time, not too far back, when old bread was used to make a > > substance much beloved of Grannies. Yes I speak of Bread Pudding. > > > The idea was that you get your old, hard, dry bread, soak it in water > > for a time, squeeze the mush to get rid of as much water as you can, > > wack in some currents, and perhaps some walnuts(yummy), put some sugar > > and some spice in the mix, give it a good old stiring and bake it in > > the oven for a while. Tada! Bread Pudding. > > > Now I went to do this the other day, I have some week old sliced bread > > crusts, and a bit of walnut bread, a couple of crusty rolls, and a > > third of a French stick. The bloody sliced bread was green and moldy, > > why, what sort of God dammned preservatives are put into the modern > > sliced loaf that makes it go green instead of hard, and can I start a > > facebook group to get the fuckers to stop it? > > > Umm rant over.- Hide quoted text - > > - Show quoted text - -- You received this message because you are subscribed to the Google Groups ""Minds Eye"" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/minds-eye?hl=en.
