On Thu May-17-2012 09:37, Roy Witt (1:387/22) wrote to Roger Nelson:

 RW> 17 May 12 06:55, Roger Nelson wrote to Roy Witt:

 RN>> That is all too often the case with people who like beer.  I'm
 RN>> allergic to it now, but I will drink a small glass of Chardonnay
 RN>> about once a year.

 RW>> 8^) Harry doesn't drink anymore, now that he has a respectible job
 RW>> and an obligation to be there, bright and cheery, by 7am...not that
 RW>> he was ever late to work at his own shop the day after a beer
 RW>> session the night before. Just grumpy as hell.

 RN> BTDT.  (-:

 RW> I drank like that when I was a youngster, quit when I woke up one
 RW> day with my first ever hangover. I was 40yo at the time. I've been
 RW> sick before, but I never had a hangover that left me unable to move
 RW> off the couch. 

I quit long before I got marrried for the first time.  The hangovers were
interfering with my responsibilities.

 RN>> I discovered the trunk is a great place to put a new loaf of bread.
 RN>> It comes out so fresh it'll slap you.  (-:

 RW>> How about a day old loaf of bread? Or a two week old loaf? I'm
 RW>> keeping a loaf of Sarah Lee bread around to see how long it takes
 RW>> for it to turn green. So far, it's over two weeks old and looks
 RW>> fine. It's not bad if you toast it, but a little stiff if you want
 RW>> a plain sandwich.

 RN> With a day-old loaf, it should bring it back to its original
 RN> freshness, but with a two-week old bread I'd be afraid of the
 RN> ingredients that kept the mold from forming.

 RW> They're just preservative chemicals. 8^)

Monosodium glutamate?

 RN> Even farmers have to be sure their hay is absolutely dry, else mold
 RN> will form on the damp part(s) and then the bale will catch fire from
 RN> the heat generated by the mold as it spreads to the dry part.

 RW> Hay in a silo will ferment and that makes the cows happy. The
 RW> methane gas that accumulates in that silo can make you sick, but
 RW> not before you breath so much of it that you get drunk from it. By
 RW> then you're ready to pass out.

LOL!  Did you know that the Kiwi government tried to tax cattle emissions? 
I had the article from a NZ paper, but lost that in the storm of '05.  The
law did not pass, strangely enough.

 RN>  When I was a child and after my dad died, we simply tore off the
 RN> mold from the bread and ate the good part.

 RW> The birds won't even eat that!

We did and I'm still here.  Surely you don't think I ate the moldy part?

 RW>> Some of the locally baked bread must be moldy on the shelf, since a
 RW>> fresh loaf seems to turn green the day after you bring it home...

 RN> It shouldn't be left there that long if that store wants to remain in
 RN> business.

 RW> Its fresh bread, brought in the same day it has been baked.

Something wrong with the dough, possibly.

 RN> Something else could be wrong if the bread is only a day old. I've
 RN> suggested to store managers here and everywhere I've lived
 RN> to keep the bread aisle away from refrigerated aisles because the
 RN> cold causes the bread to go stale faster, but they won't listen.
 RN> They give me some baloney reason why the bread aisle is so close to
 RN> the refrigerated aisle and it's nonsense and I told them so.

 RW> Well, there you go. The bread isle (at Wal-Mart) is right next to
 RW> the fresh veggies and fresh fish refrigeration units. Next to the
 RW> fish is the fresh meat (beef) coolers...on the other side of the
 RW> fresh veggies is the frozen ice cream cooler. There's also a
 RW> (cakes, etc.) bakery in the bread isle.

We have two Wal Marts here and one of them is as you describe and the
other, oddly enough, is not.  The Rouse super markets here have good
management, so I don't have to clue them in to what cold air does to bread.


Regards,

Roger 
--- timEd/386 1.10.y2k+