Oh my God you're really trying to make it sound like it's just normal for a restaurant to have to scrape a thick layer of mold off a container of food and then keep using ithttps://twitter.com/SQIRLLA/status/1282426595349848069 …
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Look you know the production of blue cheese these days is tightly regulated, right, and they actually inject the spores they want to try to make sure it doesn't grow the wrong ones It's not saying "Fuck it eat whatever you want it won't hurt you"
Roquefort cheese can in fact "go bad", you have to eat it within a certain time frame If you let it fully "spoil" (by, say, leaving it in a warm place for a long time) the waste products the mold makes are a toxic carcinogen
Sure it’s like that in that it’s like every other thing
most of the food I eat isn't moldy but go off I guess
Also, i mean, the whole point of the idea of PRESERVES is that you are PRESERVING it from spoilage. Including mold. (They aren't using enough sugar. I don't even can, myself, and i am 100% sure that's their problem. SUGAR IS THE PRESERVATIVE.)
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