Quote:
Originally Posted by crustychief
These buns had been opened and I live near the beach, it is pretty humid here this time of year.
Does anybody here know anything about Calcium Propionate? I remember Lecithin (sp) being added as a preservative but the stuff still molded.
It is scary that the mold won't even eat it!!
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You just reminded me of one of the guys I shared an apartment with after I graduated from college ('73).
He was a biology major... knew all kinds of reasons to avoid regular store bought bread and only ate freshly baked bread from a bakery near the apartment.
His reason?
"If nothing else will eat it, why should I?"
He had a lot of funny/wise sayings like that... he was part mountain man and part Yogi Berra. Great guy. I came home one day and he was cooking a beef tongue... it was too large to fit completely in the pot with the lid on... hanging out about 5-6."
