I made some Cabozolas 2-3 months ago. I actually kinda forhot about them. I think that they look a bit scary now but they actually taste good. Would you dare to eat them or should I throw them out?
:-) Danbo
Looks good to me. Call me Garbage Guts but I'd have a go.
Hi Andrew,
I can send a piece to Australia - then it can ripen some more on the way... ;-)
I was just unsure if a white-/bluemold could be too old and filled with dangerous nasties.
:-) Danbo
I'd try an ickle bit and if that tastes good try more. But from the center?
Quote from: Raw Prawn on January 08, 2015, 12:06:43 PM
Looks good to me. Call me Garbage Guts but I'd have a go.
ditto
Thanks! :-)
They don't scare me! ;)
Larry
I would certainly try it before any thought of throwing it out. :P
I'd eat it, but with some trepidation. The oddly colored interior would get eaten last, I'll tell you that.
I have pity on anything that enters my stomach. I make a lot of different fermented foods, the flora/fauna in my GI tract is robust :) If you've fermented salami, you know what I'm talking about.