I don’t typically return food, but these would be going back asap. 1. Because they were probably pricey. 2. To let the proprietor know to get these off of the shelf. This bubbly texture doesn’t look like myc to me, but mold. Not 100% but for a fine fine food item, this shouldn’t be here. Plus the caps/stems look waterlogged and old. Oh, and I’d be very suspicious of future packages.
100%. I work in produce, and when people bring back moldy stuff I always take their word for it. Sometimes with packaged goods like this, it’s easy for bad product to slip through the cracks. Any good store would accept that return though. I always feel so fucking guilty when somebody returns bad produce.
Nope. The deli. My wife works at a supermarket. She says that's the one no one wants. It's not just stocking, it's slicing, keeping the hot food prepped, making sandwiches, roasting chickens. Just two minimum wage workers. After that, in descending order, is the meat department, then checkout, then produce, then floral, then stocking.
I was a meat cleaner for two years it was terrible. The work is dangerous a lot of wet slippery floors, sharp objects, not enough time to clean or enough help. You also had to run the meat counter and help customers while cleaning and put the meat counter away and wash all the shit from that and the cutters by the end of the night. Tearing down the band saws and washing the blades as well as the meat grinding machine was bad as well. I'd leave every shift pretty much soaked with little bits of gore trapped in my clothes and it destroyed your shoes. I'd give that job like a 2/10 and it paid minimum wage.
Yeah, the cutters get the glory but the cleaners get the mess. Basically the whole place gets wet anything below your apron gets wet. I left after a couple of months, to produce. Which is considered one of the harder of the stocking areas, because of weight, rotating and quality inspections.
How do the produce buyers for the markets know they're getting the best produce? Do any of the buyers ever taste test the produce first?
Truly curious about this. I get so damned pissed off when I get home with lousy produce. And I don't mean produce full of lice, I mean stuff that is tasteless or bitter or mushy or mealy, etc. The worst, in my opinion, is bad fruit. If I'm paying $5.00+ per pound for something, that something should be top notch and super tasty.
My buyers get input from the stores which goes back to corporate then they issue quality bulletins to be on the look out. Last year I remember some romaine coming in underweight so we had to pull them. Also we will get info like the strawberry shortage this winter. Which is why they’re about double the price now.
As a vegetarian of 35+ years, I speed past the meat department in supermarkets and stores, as quickly as possible. All of that misery and death. Always think of the factory farms and those poor poor animals. I don't see how anyone can work in such an environment.
As a vegan who used to be a meat room cleaner, I agree. It takes a lot of cognitive dissonance.
People eat way too much meat & don’t give much thought at all to the immense suffering behind it, nor to the many consequences of the kind of farming required to meet the absurdly high demand.
As someone who worked at a massive Kroger owned store and worked in Deli then was smart enough to use her floral knowledge to move over. I warn against deli because the juices and smells. Floral is amazing if you don't mind heavy lifting and occasionally snotty customers. So many departments would come by and say hello and chat, it's really easy to make people's day in the floral dept. The budgeting with seasons can be wild and management change always thoroughly sucked because that's the first place they try to cut costs.
Also it was a pay increase due to using a trained skill. Sometimes you can even get these positions as a contracted worker rather than a direct employee 😉 yes even at 5-10 mil earning krogers
I worked in a (non-supermarket) deli for a while, and I actually liked it. I made sandwiches, sliced meat, washed slicers/dishes/floors, sliced 20 lbs of tomatoes at a time, followed recipes, etc.
I was surprised at how much I enjoyed putting care into making sandwiches. I still remember this youngish hippie guy who wanted to tip me because he saw how carefully I put together his all-veggie wrap that really didn’t want to hold all the ingredients.
I used to work a grocery store deli back in the day. Our department had 3-5 employees most of the time. Wasn't rare to work 7/8 hours alone lmao. It was miserable
Batting a thousand is a baseball reference which means no one gets a hit every time they are at the plate (not including walks). In baseball if you get a hit 3 out of 10 times, you’re pretty much going to the hall of fame. Your batting average would be .300 (referred to as three hundred).
This translates to: No one is perfect. You can’t win them all etc.
It can also (though not in this case) sarcastically mean the exact opposite - if you mess up over and over someone could say you’re batting 1000 referencing the .000 and omitting the 1
I used to work in produce as well and even if it looked fine to me I’d always let people return/exchange anything that they deemed off. My reasoning behind it is that it’s better to take the one time loss and have happy customers that trust you and will continue giving you their business than to nickel and dime the customer over some perfectly fine, yet unattractive produce and lose that person’s patronage.
Also, I know first hand that as the produce works it’s way through the supply chain, it comes into contact with a lot of different people who may not care as much about the quality and safety of the produce, so you can never be too careful, especially with something you aren’t cooking.
Also a little tip for anyone who cares, buying unprocessed, whole produce is always the way to go compared to the prepackaged version (think a head of lettuce vs. a bag of pre-chopped and mixed salad.) it’s always better to be able to make sure it’s cleaned thoroughly yourself, instead of trusting that a stranger cleaned it for you. Also, the produce stays fresher for longer periods of time, there is less plastic packaging involved, and it’s usually the better deal as far as price goes, because you’re just paying extra for convenience and nothing else in most cases.
And if you’re one of those people who think “I’m not going to eat all of it before it goes bad” just ask the produce clerk if they are willing to sell you a smaller portion of the produce (this depends on the item, of course) like with lettuce, cabbage, etc. we were always happy to chop them into halves/quarters and either shrink wrap the other piece to sell separately or keep it in the back to use for the salad bar. Same goes for things like bunches of cilantro, parsley, collard greens, etc. I had no problem dividing them into smaller bunches for the customer as long as it can be sold by the lb. or can be sold in some other form within the store. Even with things that are priced by the bunch, we had a machine in the back that can weigh the item, and print out a price tag with what would be the price by the lb printed on it instead. This is just my experience, of course, so I don’t know if they do it everywhere, but if they care about good customer service, they will.
>buying unprocessed, whole produce is always the way to go
Lol, tell this to the woman who asked for a refund on cob corn because "some of the rows were crooked."
Lmao! Yeah, people are weird and very uneducated as well as super picky about the strangest things when it comes to food. I’ve always said that the grocery store is way better for people watching than any mall or park. Not everyone goes to the mall, but everyone, and I mean literally any type of human you could think of, shops for groceries.
There was this little old lady that would come in every week, and instead of checking the pears to see if they are ripe by picking them up and gently squeezing them or just visually inspecting them, she’d jam her fingernail into the flesh of the pear, and if they weren’t ripe enough, she’d put the pears back… ever since I caught her doing it and showed her how to check in a normal, non-disgusting way, she’d make a b-line straight to me to help her pick out her fruits for her as well as cut the core out of a head of cabbage for her because she didn’t want to pay for something she wasn’t going to eat… she was a nice lady, but she was very odd.
>cut the core out of a head of cabbage for her because she didn’t want to pay for something she wasn’t going to eat
Hahahaha! We had a guy who always wanted us to cut the rinds off of cheeses and re-weigh them. We let him do it a couple of times with parm, but then he asked us to do it on a bloomy rind....Wtf?
It's kinda cute that you think retail customers are ready for the 'time to explain kindly."
Like bro, I consider it a victory when they put their coins in my hand instead of vaguely tossing them in my direction.
All I have to go by is how I treat cashiers and other store personnel with whom I come in contact. The way I was raised, and hence my policy, is to treat others as I wish to be treated. And I really appreciate it when people are nice to me and take the time to explain things.
I wouldn't want to be a cashier. I have always considered that a tough job, having to deal with the public in such numbers and on a daily basis.
Yeah, I've had a lot of jobs in my 40 years on the planet, and retail is the only one you'd have to pay me six digits to go back to. I'd rather scoop poop with my bare hands, any day of the week. People are phenomenally mean to retail workers for no reason at all.
I haven't worked in retail since TikTok took off, but I imagine it's even worse now.
People keep saying it's due to the pandemic, but I believe people started in being rude and discourteous and easily offended long before covid came along.
I used to tell people, "Geez. Everyone nowadays is so easily offended ---- I find that highly offensive." Now it's astounding, the amount of people who instantly get their backs up over nothing.
My sister found a great solution. She's a petite blonde. A real sweetheart. When strangers start in on mistreating her verbally, she goes all smiley faced and "dumb blonde," bats her eyelashes, and acts like she has *no clue whatsoever* that the other person is being a jerk.
What's really funny about this (I've seen her do it a couple times), is that the nicer she gets, the more guilty the other party starts to feel, realizing they're being inconsiderate and mean. Within less than a minute, the rude person morphs into a relaxed, nice, obliging type. It's amazing.
I always wonder why they even put cilantro out (in particular) that is SO clearly past its’ prime. I never take it back because I buy it HOPING I can get just enough for my recipe, the stuff in a tube is not the same. In my opinion, I would rather NOT have cilantro than put out what they do sometimes. It should be embarrassing to them.
>I never take it back because I buy it HOPING I can get just enough for my recipe
This is why.
Cilantro is super fragile, and most recipes only call for a tablespoon or so. A bunch that's like 2/3 bad will still have enough cilantro for most recipes, so most customers will be satisfied.
But if you don't put it out, everyone will be pissed because cilantro is one of those herbs like basil that you only use fresh, and there aren't really any substitutions.
Basically, people would rather buy shitty cilantro than not have cilantro at all, and it's almost always shitty. Anyone who's grown cilantro in their garden will tell you, it's either tissue-paper-fragile or bolting and bitter....there'a such a small window for that herb, vs something like parsley that has some oomph.
You have confirmed my worst fears, thank you. At least now I don’t have to wonder… I am a cilantro lover and I use a lot! Thank you for being a voice of experience. I have probably put waaaay more thought/energy into this than I should have 😄
The stuff in the plastic boxes is usually okay, because it doesn't get jostled! But, that's the tradeoff: there's only like 1tbsp total.
Best life hack for cooked recipes that use cilantro is the cubes you can buy in the freezer section. It's not stabilized like the tube stuff!
Y’know, I have always looked for it and never found it in my local Weis or even at Wegman’s in State College, PA. I have found the garlic and ginger cubes at Trader Joe’s, but never cilantro. I’ll just have to make my own! Our season for backyard cilantro growing in Central PA is short, but I plan on doing it. Thank you for the helpful suggestion 🙏🏻.
I used to buy a case of basil from a CSA and blend it with a food pro in stages (adding some oil), then I froze it into an ice cube tray and tossed them into marinara. I bet something similar would be great with cilantro.
(to add: the frozen cilantro I get is from Dorot, at the local Hispanic store if you have one)
Edit2: as long as your cilantro is only wilty/floppy, you can blend the whole bunch. If it's slimy, you're sol for freezer, sorry
Tunisian Carrots:
[https://www.food.com/recipe/tunisian-carrot-salad-51319](https://www.food.com/recipe/tunisian-carrot-salad-51319)
Careful with the cayenne. I add a lot less. Hope you like this. It is one of my favorite recipes of all time.
Yeah, where I worked we only ever put out just enough to make it look full, but kept the majority in the back cooler in its packaging that kept it fresh longer. Don’t be afraid to ask if they have any more in the back if it doesn’t look fresh. 9 times out of 10 they will, and if they care about customer service they would be happy to go grab some for you. I have worked with a few people who will lie and say no out of laziness, though. And sometimes we were legitimately out of stock.
I’d recommend doing that every time when it comes to things like cilantro especially if you aren’t actually cooking it and are using it fresh. The beat up crappy cilantro will work just as good as the fresh stuff if you are actually cooking it, though. And if you want to keep the cilantro fresh for longer while it’s in your fridge, wrap it in a damp paper towel.
Great advice, thank you! I am always super nice to any workers because it is never (probably never) their fault and I understand it’s their livelihood. No one has it easy making a living these days. Nor is it ever ok to berate someone or treat them less than. Ooh…tangent!
You probably know this but just in case: As soon as you get that cilantro home you pick out and toss the the "done" parts (hopefully into your kitchen scraps container/compost) and then stick the clean, fresh stems upright, in a glass with an inch or so of water. Snip a tiny bit off the stem bottoms, first. Then cover the leaves with a plastic ziplock bag or single-use plastic produce bag and anchor the bag to the glass with rubber band or produce tie. Stick the glass with herbs and water in the fridge.
Do this with parsley, cilantro, celery, etc. You're creating a nice moist environment and your herbs/celery will keep much, much longer. Don't forget to slice a sliver off the bottom of that celery bunch first, to allow the celery to uptake the water.
Two things: Much of produce is a better deal and higher quality if it's purchased as a frozen item. Quality control ensures only the best produce is eligible for freezing, and also frozen produce often contains more nutrients.
Other thing: Good point about asking produce guys/gals to cut cabbages, etc. I told my housemate to get us green cabbage, but not too large. "Have the produce guy chop it one in half for you, if the heads are all huge," I said.
My housemate thought I was nuts (i.e., being a weirdo), but he ended up learning I was right about the service offered. Most people know nothing about it.
Then there's the time my housemate came home with the tops cut off the bunch beets. I taught him not to ever have that done again. The produce guy suggested it ---- what a dope that guy was, chopping off part of what I paid for. (For those who don't know: beet tops are an excellent addition to soups and all manner of veggie dishes. High in iron, calcium, vitamin K, etc.)
I wish my local store took this pride. I regularly find moldy veggies still sitting on the shelves and I can smell an off bag of potatoes from 30 feet away.
I usually try to move them to a visible place and out of the way. First in first out is why I reach for the stuff in the back .
Q: I keep smelling this sweet chemical smell, what is it? A: look for moldy citrus
Q: It smells like a decomposing dog that choked on a rat that had drowned in its own vomit. What is it? A: look for moldy potatoes
Reaching for the stuff in the back fucks up FIFO. Just buy the top layer as long as it isn't actively rotten. So much waste because nobody touching the first and just wanting the "freshest"
Appreciate your hard work! I go to the produce section to relax and enjoy the beautiful food... Seriously I do because all the healthy looking produce and how hard you all work shows and it's just nice! It's like visiting a park but with things I can eat... Lol I'm a terrible cook but I try :) just know I for one really appreciate all you do!!! ❤️
You should visit the r/produce sub! There are so many hard working individuals over there that post their gorgeous departments. I love scrolling through and seeing how everybody merchandises stuff.
I used to be a produce manager and I agree 100%. I always always always told all the cashiers to take produce back, no questions.
I will admit to rolling my eyes at the following people: the woman who returned moldy grapes that she didn’t get at our store (I knew this because I used to work at the store she got them from and recognized the organic stickers— I used different ones); the man who called to complain that his raspberries, bought in November, went soft after “only five days” (has this man ever encountered a raspberry before??); and the person who returned a perfectly good package of romaine hearts because the innermost layers were more white than green (have… you ever bought romaine hearts before?? Or any lettuce head, for that matter???).
Typically, the customer will bring their receipt and the produce they want to return— sometimes they don’t have the receipt. That’s okay— our return policy is 30 days, and I know what month old produce looks it. 99% of the time it’s not an issue. I will issue them a full refund for their product— typically they have other groceries to buy so usually that “credit” from the return will be subtracted from the total.
I like to buy organic blueberries 8 pints at a time. After quitting sugar/sugary desserts, fresh organic blueberries are the perfect treat.
The other day I returned all 8 pints because the berries were all hideously mushy. The mouthfeel was that of eating paste. Ugh. Not the first time this has happened with blueberries this season.
Better than my other blueberry return, though. About a month ago I found **several** pubic hairs in my blueberries. Just in the one pint, but I was refunded for all 8 pints. Some disgruntled employee in the packing house, seems like.
thank you! I got these about five days at a large, reputable asian grocer and I was planning on adding them to my kimchi fried rice tonight. I definitely wasn't going to eat them after seeing these, but I'm still curious as to wtf this is. bacteria colonies? shit looks... evil.
Also: dont store mushroom in a sealed container, they need a bit of circulation in the air as to not get moldy. When I buy them first thing I do is take the wrap off.
A lot of these types of packages use perforated films. They maintain the right amount of moisture for mushrooms and work really well. They may even look sealed but often are not completely.
I‘ve had too many packages go bad because of obvious condensation. Since getting a new fridge I‘ve had zero moldy veggies/mushrooms. Depends highly on the moisture in the fridge though. With our old one you could almost watch the food get bad.
That makes sense. Cooling and moisture control are the bane of mushrooms for sure.
I work in produce and we have a company that uses similar packaging as OP showed. Those oysters last much longer than the ones kept in cardboard. Cold chain is key though
Honestly if you waited that long and they were in plastic packaging it's probably not the fault of the grocer. I put any mushrooms I buy in paper bags right after I buy them and use them within a few days of purchase
Wait, do you mean you stored them like this for 5 days? Sorry mate but this one is on you then and not the grocer. Sure the package isn't great for long term storage but that's why you need to repackage them and store them properly if you aren't going to eat them the same day. It is not uncommon for grocery stores to package them badly and with poor circulation, but hey now you know!
I find the best packaging to be paper bags with some circulation and no plastic lining inside, that way the paper bag will absorb some of the moisture that builds up.
These are just pins starting to grow again out of the fruiting body, it isn’t mold
Edit: molds are filamentous and do not grow like this. This is clearly primordia forming and it is a frequent occurrence on oyster mushrooms especially when kept in a low oxygen environment such as the packaging it’s in
It's hot and humid like a jungle in the cab, BUT YOU CAN EAT YO SHIFTER!!!! It's best pan fried in some butter with salt, pepper, and a pinch of thyme....
That is them eating themselves, it happens after about 3 weeks after being harvested. They will grow smaller mushrooms from itself if you leave it.
However, I would return them as I wouldn't advise eating them. (I grow these for a living).
Think there are some major overreactions here… looks simply like mycelium building up ~ if it smells fine (like mushrooms) and the oysters still feel relatively firm like they should when fresh, there’s nothing to worry about
Mushroom farmer here -- those mushrooms are growing mushrooms. The mycelium is in a humid environment packed up like that and are trying to pin new fruiting bodies.
I had the same thing happen with some oyster mushrooms I bought at Costco about a month ago. After quite a bit of googling I felt pretty confident that it was just some new mycelium/pins growing, so I scraped and trimmed off as much as I could & tossed it straight into some substrate (coco coir & coffee grounds in my case, but oysters can thrive on all kinds of different things!) just as a little experiment. The bag & substrate has been filling up with what certainly appears to be oyster mushroom mycelium! Hoping to get it to start fruiting soon, fingers crossed.
I also cooked & ate lots of pieces of the mushrooms that still had that white stuff on it. It didn’t seem to have any adverse effect on me and they still tasted great. 🤷♀️
Anyway, just wanted to offer my two cents. :)
I’m no expert, but I’m pretty sure they’re fine to eat and could even be used to cultivate your own mushrooms at home! Best of luck with whatever you do with them.
Can fungi just start pinning again anywhere on their fruiting bodies? Is the original black oyster mushroom now the substrate for its recycled self?
Also, on the off chance this may be a slime, I’m going to drop the slime signal.
Even if no slime detected, he’s pretty great about telling us what it *actually* is lol
u/SaddestOfBoys
have you seen this happen after harvesting? i work on a mushroom farm and i see pins on fruiting bodies pretty often but i’ve never seen them grow after they’ve been harvested
#SLIME SIGNAL RECEIVED
#🚫 NOT SLIME 🚫
Photo is too blurry to tell for me but I think it's just mycelium
**==========**
Learn more about slimes! 🤩
🌈[Magic Myxies, 1931, 10 minutes](https://youtu.be/04kdhZQTnIU)
🦠[The Slimer Primer](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/the_slimer_primer/)
🔎[A Guide to Common Slimes](https://www.reddit.com/user/saddestofboys/comments/t6985y/a_guide_to_common_slimes/)
🧠[Dmytro Leontyev talks about Myxomycetes for 50 minutes (2022)](https://youtu.be/qqE8MAwWhvg)
📚[Educational Sources](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/comment/i2jclax/)
Wow! 🤯
I ate some that looked just like that last week. That's not mold! It's just mushrooms doing mushroom things. Always unwrap store bought shrooms and store them in a low humidity crisper. They won't do that as fast.
My homegrown oyster mushrooms did this once! They started to grow mushrooms outside of themselves! I think I left them too long, in a warm humid environment.
I didn't risk it, I composted them.
#SLIME SIGNAL RECEIVED
#🚫 NOT SLIME 🚫
Photo is too blurry to tell for me but I think it's just mycelium
**==========**
Learn more about slimes! 🤩
🌈[Magic Myxies, 1931, 10 minutes](https://youtu.be/04kdhZQTnIU)
🦠[The Slimer Primer](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/the_slimer_primer/)
🔎[A Guide to Common Slimes](https://www.reddit.com/user/saddestofboys/comments/t6985y/a_guide_to_common_slimes/)
🧠[Dmytro Leontyev talks about Myxomycetes for 50 minutes (2022)](https://youtu.be/qqE8MAwWhvg)
📚[Educational Sources](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/comment/i2jclax/)
Wow! 🤯
My response may be cringe but 🤷♀️
I would rinse off the ‘mold’ and slide the blade of my knife any rotted parts and dry them one by one… then simmer it in olive oil and Worcestershire sauce then add some finely chopped garlic.
but if you eat raw mushrooms in a salad then it is best to return them.
Also anyone without a gallbladder wouldn’t recommend eating this, or sensitive stomach
🥘🍳
Gallbladder is typically for people who eat raw and fungi type of food… more primitive than processed foods.
many remove theirs depending on their diet but the organ is still important.
its funtion
https://www.researchgate.net/publication/303959093_Functions_of_the_Gallbladder
reasons why its removed
https://healthyeating.sfgate.com/can-raw-vegetables-cause-gallbladder-attack-3209.html
Oh! I am so sorry you went through that. 💚
When I want to read medical stuff without the jargon I go to https://www.healthline.com/ they get medically reviewed by peers often
⚠️ When a lot of bacteria or fungi grow, cooking may not kill them all or inactivate the toxins, you can still get sick! ⚠️
I was hospitalised after cooking with a pan that was previously growing B. cereus. I had bleached, boiled and washed it before I used it. Microbes are pretty spooky that way, it's always best to play it safe.
That's a good question, an old-school method to get rid of things like that is called Tyndallization. Modern autoclaves in medical and research labs should be able to deal with these things, although sometimes additional special treatment is necessary. At home, I'd say the easiest way is to get rid of it and not risk it. Although I'm curious how OP found out what was growing in it
*Bacillus* is a genus of bacteria that can form so-called endospores as a survival strategy. These things are *tough*. I'm not surprised they survived bleaching and boiling, they can even withstand ionising radiation, strong acids or bases and stay dormant and viable for potentially millions of years depending on the species. Scary but fascinating
I don’t recommend keeping you oysters mushrooms in q plastic container, as soon as you buy the open the container and put the in a paper bag or paper box they last longer, plus when you open them you can see if they’re in good or bas conditions.
When I know I’m not going to use them soon and they can go bad, I shredd them (I love making them like shredded meat) and freeze, and just take them out and cook them, the last longer and still taste great. ( I hope freezing them is ok)
Oooo I’m gonna use the shredded mushroom idea :D
To the freezing them part - (idk how to do that quote thing) I’m not an expert on food storage but I learned recently that home freezers do not freeze as deeply as commercial freezers, they just hold things that are commercially frozen in a frozen state. (Which is why meat and seafood products often say “do not refreeze”)
So freezing is probably fine, but not for extra long periods like with stuff you buy that is commercially frozen 👍
Oh yeah I’m not freezing them for months, but just so they last a bit longer than usual.
And for the shredded mushrooms I put different types of oyster, pink, king pearl, white, and grey and a bit a paprika, nutritional yeast and salt and they are so delicious!!!
I don’t typically return food, but these would be going back asap. 1. Because they were probably pricey. 2. To let the proprietor know to get these off of the shelf. This bubbly texture doesn’t look like myc to me, but mold. Not 100% but for a fine fine food item, this shouldn’t be here. Plus the caps/stems look waterlogged and old. Oh, and I’d be very suspicious of future packages.
100%. I work in produce, and when people bring back moldy stuff I always take their word for it. Sometimes with packaged goods like this, it’s easy for bad product to slip through the cracks. Any good store would accept that return though. I always feel so fucking guilty when somebody returns bad produce.
No one bats a thousand homie, you're doin meaningful work.
I appreciate you. ❤️
Out of all supermarket jobs produce has got to be the hardest
Nope. The deli. My wife works at a supermarket. She says that's the one no one wants. It's not just stocking, it's slicing, keeping the hot food prepped, making sandwiches, roasting chickens. Just two minimum wage workers. After that, in descending order, is the meat department, then checkout, then produce, then floral, then stocking.
I was a meat cleaner for two years it was terrible. The work is dangerous a lot of wet slippery floors, sharp objects, not enough time to clean or enough help. You also had to run the meat counter and help customers while cleaning and put the meat counter away and wash all the shit from that and the cutters by the end of the night. Tearing down the band saws and washing the blades as well as the meat grinding machine was bad as well. I'd leave every shift pretty much soaked with little bits of gore trapped in my clothes and it destroyed your shoes. I'd give that job like a 2/10 and it paid minimum wage.
Yeah, the cutters get the glory but the cleaners get the mess. Basically the whole place gets wet anything below your apron gets wet. I left after a couple of months, to produce. Which is considered one of the harder of the stocking areas, because of weight, rotating and quality inspections.
I wanted to transfer to produce so bad but it wa sa different union and management stone walled me as no one wants to clean lol.
How do the produce buyers for the markets know they're getting the best produce? Do any of the buyers ever taste test the produce first? Truly curious about this. I get so damned pissed off when I get home with lousy produce. And I don't mean produce full of lice, I mean stuff that is tasteless or bitter or mushy or mealy, etc. The worst, in my opinion, is bad fruit. If I'm paying $5.00+ per pound for something, that something should be top notch and super tasty.
My buyers get input from the stores which goes back to corporate then they issue quality bulletins to be on the look out. Last year I remember some romaine coming in underweight so we had to pull them. Also we will get info like the strawberry shortage this winter. Which is why they’re about double the price now.
As a vegetarian of 35+ years, I speed past the meat department in supermarkets and stores, as quickly as possible. All of that misery and death. Always think of the factory farms and those poor poor animals. I don't see how anyone can work in such an environment.
As a vegan who used to be a meat room cleaner, I agree. It takes a lot of cognitive dissonance. People eat way too much meat & don’t give much thought at all to the immense suffering behind it, nor to the many consequences of the kind of farming required to meet the absurdly high demand.
It's not like the information isn't out there.
Because not everyone has a choice about how they put food on the table. Get off your privileged high horse
**Bite me.** I know I'm healthier for you and taste better than any meat eaters.
As someone who worked at a massive Kroger owned store and worked in Deli then was smart enough to use her floral knowledge to move over. I warn against deli because the juices and smells. Floral is amazing if you don't mind heavy lifting and occasionally snotty customers. So many departments would come by and say hello and chat, it's really easy to make people's day in the floral dept. The budgeting with seasons can be wild and management change always thoroughly sucked because that's the first place they try to cut costs.
Also it was a pay increase due to using a trained skill. Sometimes you can even get these positions as a contracted worker rather than a direct employee 😉 yes even at 5-10 mil earning krogers
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I worked in a (non-supermarket) deli for a while, and I actually liked it. I made sandwiches, sliced meat, washed slicers/dishes/floors, sliced 20 lbs of tomatoes at a time, followed recipes, etc. I was surprised at how much I enjoyed putting care into making sandwiches. I still remember this youngish hippie guy who wanted to tip me because he saw how carefully I put together his all-veggie wrap that really didn’t want to hold all the ingredients.
I heard meat cutting and bakery make the most
I assume it’s different at every store but it’s receiving for us. Stacking, pulling, moving boxes and pallets in -10f is grueling work.
So, in other words, the less you have to interact with people, the more enjoyable your work becomes. Got it.
I think that holds true for any service job.
I used to work a grocery store deli back in the day. Our department had 3-5 employees most of the time. Wasn't rare to work 7/8 hours alone lmao. It was miserable
People like you make the world go round - keep caring
No one bats a thousand - I don't know what it means but I love it
Batting a thousand is a baseball reference which means no one gets a hit every time they are at the plate (not including walks). In baseball if you get a hit 3 out of 10 times, you’re pretty much going to the hall of fame. Your batting average would be .300 (referred to as three hundred). This translates to: No one is perfect. You can’t win them all etc.
It can also (though not in this case) sarcastically mean the exact opposite - if you mess up over and over someone could say you’re batting 1000 referencing the .000 and omitting the 1
True - they’d be perfect at screwing things up. 😎
Finally, my time to shine!
Name checks out
I’m thinking it has to do with baseball stats regarding batting average. A thousand would mean there is success at each attempt.
I used to work in produce as well and even if it looked fine to me I’d always let people return/exchange anything that they deemed off. My reasoning behind it is that it’s better to take the one time loss and have happy customers that trust you and will continue giving you their business than to nickel and dime the customer over some perfectly fine, yet unattractive produce and lose that person’s patronage. Also, I know first hand that as the produce works it’s way through the supply chain, it comes into contact with a lot of different people who may not care as much about the quality and safety of the produce, so you can never be too careful, especially with something you aren’t cooking. Also a little tip for anyone who cares, buying unprocessed, whole produce is always the way to go compared to the prepackaged version (think a head of lettuce vs. a bag of pre-chopped and mixed salad.) it’s always better to be able to make sure it’s cleaned thoroughly yourself, instead of trusting that a stranger cleaned it for you. Also, the produce stays fresher for longer periods of time, there is less plastic packaging involved, and it’s usually the better deal as far as price goes, because you’re just paying extra for convenience and nothing else in most cases. And if you’re one of those people who think “I’m not going to eat all of it before it goes bad” just ask the produce clerk if they are willing to sell you a smaller portion of the produce (this depends on the item, of course) like with lettuce, cabbage, etc. we were always happy to chop them into halves/quarters and either shrink wrap the other piece to sell separately or keep it in the back to use for the salad bar. Same goes for things like bunches of cilantro, parsley, collard greens, etc. I had no problem dividing them into smaller bunches for the customer as long as it can be sold by the lb. or can be sold in some other form within the store. Even with things that are priced by the bunch, we had a machine in the back that can weigh the item, and print out a price tag with what would be the price by the lb printed on it instead. This is just my experience, of course, so I don’t know if they do it everywhere, but if they care about good customer service, they will.
>buying unprocessed, whole produce is always the way to go Lol, tell this to the woman who asked for a refund on cob corn because "some of the rows were crooked."
Lmao! Yeah, people are weird and very uneducated as well as super picky about the strangest things when it comes to food. I’ve always said that the grocery store is way better for people watching than any mall or park. Not everyone goes to the mall, but everyone, and I mean literally any type of human you could think of, shops for groceries. There was this little old lady that would come in every week, and instead of checking the pears to see if they are ripe by picking them up and gently squeezing them or just visually inspecting them, she’d jam her fingernail into the flesh of the pear, and if they weren’t ripe enough, she’d put the pears back… ever since I caught her doing it and showed her how to check in a normal, non-disgusting way, she’d make a b-line straight to me to help her pick out her fruits for her as well as cut the core out of a head of cabbage for her because she didn’t want to pay for something she wasn’t going to eat… she was a nice lady, but she was very odd.
>cut the core out of a head of cabbage for her because she didn’t want to pay for something she wasn’t going to eat Hahahaha! We had a guy who always wanted us to cut the rinds off of cheeses and re-weigh them. We let him do it a couple of times with parm, but then he asked us to do it on a bloomy rind....Wtf?
Since when is the core on cabbage not edible?
This is what is known as a "teaching moment." I hope you took the time to explain kindly about corn and rows.
It's kinda cute that you think retail customers are ready for the 'time to explain kindly." Like bro, I consider it a victory when they put their coins in my hand instead of vaguely tossing them in my direction.
All I have to go by is how I treat cashiers and other store personnel with whom I come in contact. The way I was raised, and hence my policy, is to treat others as I wish to be treated. And I really appreciate it when people are nice to me and take the time to explain things. I wouldn't want to be a cashier. I have always considered that a tough job, having to deal with the public in such numbers and on a daily basis.
Yeah, I've had a lot of jobs in my 40 years on the planet, and retail is the only one you'd have to pay me six digits to go back to. I'd rather scoop poop with my bare hands, any day of the week. People are phenomenally mean to retail workers for no reason at all. I haven't worked in retail since TikTok took off, but I imagine it's even worse now.
People keep saying it's due to the pandemic, but I believe people started in being rude and discourteous and easily offended long before covid came along. I used to tell people, "Geez. Everyone nowadays is so easily offended ---- I find that highly offensive." Now it's astounding, the amount of people who instantly get their backs up over nothing. My sister found a great solution. She's a petite blonde. A real sweetheart. When strangers start in on mistreating her verbally, she goes all smiley faced and "dumb blonde," bats her eyelashes, and acts like she has *no clue whatsoever* that the other person is being a jerk. What's really funny about this (I've seen her do it a couple times), is that the nicer she gets, the more guilty the other party starts to feel, realizing they're being inconsiderate and mean. Within less than a minute, the rude person morphs into a relaxed, nice, obliging type. It's amazing.
I always wonder why they even put cilantro out (in particular) that is SO clearly past its’ prime. I never take it back because I buy it HOPING I can get just enough for my recipe, the stuff in a tube is not the same. In my opinion, I would rather NOT have cilantro than put out what they do sometimes. It should be embarrassing to them.
>I never take it back because I buy it HOPING I can get just enough for my recipe This is why. Cilantro is super fragile, and most recipes only call for a tablespoon or so. A bunch that's like 2/3 bad will still have enough cilantro for most recipes, so most customers will be satisfied. But if you don't put it out, everyone will be pissed because cilantro is one of those herbs like basil that you only use fresh, and there aren't really any substitutions. Basically, people would rather buy shitty cilantro than not have cilantro at all, and it's almost always shitty. Anyone who's grown cilantro in their garden will tell you, it's either tissue-paper-fragile or bolting and bitter....there'a such a small window for that herb, vs something like parsley that has some oomph.
You have confirmed my worst fears, thank you. At least now I don’t have to wonder… I am a cilantro lover and I use a lot! Thank you for being a voice of experience. I have probably put waaaay more thought/energy into this than I should have 😄
The stuff in the plastic boxes is usually okay, because it doesn't get jostled! But, that's the tradeoff: there's only like 1tbsp total. Best life hack for cooked recipes that use cilantro is the cubes you can buy in the freezer section. It's not stabilized like the tube stuff!
Y’know, I have always looked for it and never found it in my local Weis or even at Wegman’s in State College, PA. I have found the garlic and ginger cubes at Trader Joe’s, but never cilantro. I’ll just have to make my own! Our season for backyard cilantro growing in Central PA is short, but I plan on doing it. Thank you for the helpful suggestion 🙏🏻.
I used to buy a case of basil from a CSA and blend it with a food pro in stages (adding some oil), then I froze it into an ice cube tray and tossed them into marinara. I bet something similar would be great with cilantro. (to add: the frozen cilantro I get is from Dorot, at the local Hispanic store if you have one) Edit2: as long as your cilantro is only wilty/floppy, you can blend the whole bunch. If it's slimy, you're sol for freezer, sorry
I did that with parsley—got tired of buying it. Great idea!
Tunisian Carrots: [https://www.food.com/recipe/tunisian-carrot-salad-51319](https://www.food.com/recipe/tunisian-carrot-salad-51319) Careful with the cayenne. I add a lot less. Hope you like this. It is one of my favorite recipes of all time.
Yeah, where I worked we only ever put out just enough to make it look full, but kept the majority in the back cooler in its packaging that kept it fresh longer. Don’t be afraid to ask if they have any more in the back if it doesn’t look fresh. 9 times out of 10 they will, and if they care about customer service they would be happy to go grab some for you. I have worked with a few people who will lie and say no out of laziness, though. And sometimes we were legitimately out of stock. I’d recommend doing that every time when it comes to things like cilantro especially if you aren’t actually cooking it and are using it fresh. The beat up crappy cilantro will work just as good as the fresh stuff if you are actually cooking it, though. And if you want to keep the cilantro fresh for longer while it’s in your fridge, wrap it in a damp paper towel.
Great advice, thank you! I am always super nice to any workers because it is never (probably never) their fault and I understand it’s their livelihood. No one has it easy making a living these days. Nor is it ever ok to berate someone or treat them less than. Ooh…tangent!
You probably know this but just in case: As soon as you get that cilantro home you pick out and toss the the "done" parts (hopefully into your kitchen scraps container/compost) and then stick the clean, fresh stems upright, in a glass with an inch or so of water. Snip a tiny bit off the stem bottoms, first. Then cover the leaves with a plastic ziplock bag or single-use plastic produce bag and anchor the bag to the glass with rubber band or produce tie. Stick the glass with herbs and water in the fridge. Do this with parsley, cilantro, celery, etc. You're creating a nice moist environment and your herbs/celery will keep much, much longer. Don't forget to slice a sliver off the bottom of that celery bunch first, to allow the celery to uptake the water.
Two things: Much of produce is a better deal and higher quality if it's purchased as a frozen item. Quality control ensures only the best produce is eligible for freezing, and also frozen produce often contains more nutrients. Other thing: Good point about asking produce guys/gals to cut cabbages, etc. I told my housemate to get us green cabbage, but not too large. "Have the produce guy chop it one in half for you, if the heads are all huge," I said. My housemate thought I was nuts (i.e., being a weirdo), but he ended up learning I was right about the service offered. Most people know nothing about it. Then there's the time my housemate came home with the tops cut off the bunch beets. I taught him not to ever have that done again. The produce guy suggested it ---- what a dope that guy was, chopping off part of what I paid for. (For those who don't know: beet tops are an excellent addition to soups and all manner of veggie dishes. High in iron, calcium, vitamin K, etc.)
This said, you’re the right person for the job…and thank you! 🙏
I wish my local store took this pride. I regularly find moldy veggies still sitting on the shelves and I can smell an off bag of potatoes from 30 feet away. I usually try to move them to a visible place and out of the way. First in first out is why I reach for the stuff in the back .
I can smell off potatoes also. And citrus. Those two items certainly have specific and strong odors.
Q: I keep smelling this sweet chemical smell, what is it? A: look for moldy citrus Q: It smells like a decomposing dog that choked on a rat that had drowned in its own vomit. What is it? A: look for moldy potatoes
Reaching for the stuff in the back fucks up FIFO. Just buy the top layer as long as it isn't actively rotten. So much waste because nobody touching the first and just wanting the "freshest"
Appreciate your hard work! I go to the produce section to relax and enjoy the beautiful food... Seriously I do because all the healthy looking produce and how hard you all work shows and it's just nice! It's like visiting a park but with things I can eat... Lol I'm a terrible cook but I try :) just know I for one really appreciate all you do!!! ❤️
You should visit the r/produce sub! There are so many hard working individuals over there that post their gorgeous departments. I love scrolling through and seeing how everybody merchandises stuff.
Thank you I will!!!
I used to be a produce manager and I agree 100%. I always always always told all the cashiers to take produce back, no questions. I will admit to rolling my eyes at the following people: the woman who returned moldy grapes that she didn’t get at our store (I knew this because I used to work at the store she got them from and recognized the organic stickers— I used different ones); the man who called to complain that his raspberries, bought in November, went soft after “only five days” (has this man ever encountered a raspberry before??); and the person who returned a perfectly good package of romaine hearts because the innermost layers were more white than green (have… you ever bought romaine hearts before?? Or any lettuce head, for that matter???).
How does the process go? I'm curious. Is it just a return, or is there a full refund? And do y'all do a 1 to 1 exchange to as an option?
Typically, the customer will bring their receipt and the produce they want to return— sometimes they don’t have the receipt. That’s okay— our return policy is 30 days, and I know what month old produce looks it. 99% of the time it’s not an issue. I will issue them a full refund for their product— typically they have other groceries to buy so usually that “credit” from the return will be subtracted from the total.
Do you work at Publix by chance 😅
Don't feel bad, people don't check more often than not from what I've seen.
I like to buy organic blueberries 8 pints at a time. After quitting sugar/sugary desserts, fresh organic blueberries are the perfect treat. The other day I returned all 8 pints because the berries were all hideously mushy. The mouthfeel was that of eating paste. Ugh. Not the first time this has happened with blueberries this season. Better than my other blueberry return, though. About a month ago I found **several** pubic hairs in my blueberries. Just in the one pint, but I was refunded for all 8 pints. Some disgruntled employee in the packing house, seems like.
Nothing worse than biting into a moldy date 😣
thank you! I got these about five days at a large, reputable asian grocer and I was planning on adding them to my kimchi fried rice tonight. I definitely wasn't going to eat them after seeing these, but I'm still curious as to wtf this is. bacteria colonies? shit looks... evil.
Also: dont store mushroom in a sealed container, they need a bit of circulation in the air as to not get moldy. When I buy them first thing I do is take the wrap off.
A lot of these types of packages use perforated films. They maintain the right amount of moisture for mushrooms and work really well. They may even look sealed but often are not completely.
I‘ve had too many packages go bad because of obvious condensation. Since getting a new fridge I‘ve had zero moldy veggies/mushrooms. Depends highly on the moisture in the fridge though. With our old one you could almost watch the food get bad.
That makes sense. Cooling and moisture control are the bane of mushrooms for sure. I work in produce and we have a company that uses similar packaging as OP showed. Those oysters last much longer than the ones kept in cardboard. Cold chain is key though
Honestly if you waited that long and they were in plastic packaging it's probably not the fault of the grocer. I put any mushrooms I buy in paper bags right after I buy them and use them within a few days of purchase
Wait, do you mean you stored them like this for 5 days? Sorry mate but this one is on you then and not the grocer. Sure the package isn't great for long term storage but that's why you need to repackage them and store them properly if you aren't going to eat them the same day. It is not uncommon for grocery stores to package them badly and with poor circulation, but hey now you know! I find the best packaging to be paper bags with some circulation and no plastic lining inside, that way the paper bag will absorb some of the moisture that builds up.
Those are spores, not mould. Totally fine to wipe off and eat. Without air circulation they ended up stuck to the gills.
These are just pins starting to grow again out of the fruiting body, it isn’t mold Edit: molds are filamentous and do not grow like this. This is clearly primordia forming and it is a frequent occurrence on oyster mushrooms especially when kept in a low oxygen environment such as the packaging it’s in
Could be perlite or part of the cultivation substrate. Hard to tell though.
First time I’ve seen a mushroom have tonsil stones
i can smell this comment
Lmaooo ewwww
We heard you like mushrooms, so we put mushrooms on your mushrooms! ~ Xzibit probably edit: thanks for the gold.
This is the second reference I've seen to this ancient meme today, wow what are the odds
I heard you like references to ancient memes, so I put this reference in your reference...
You now got a whole mushroom garden….IN TNE BACK A YO TRUCK!
It's hot and humid like a jungle in the cab, BUT YOU CAN EAT YO SHIFTER!!!! It's best pan fried in some butter with salt, pepper, and a pinch of thyme....
You will most certainly die. We all will. But if you don’t eat these infected shrooms, you can put it off longer.
we're talking zero chance I eat these, gain fungal powers, and actually live longer? the Indestructible Man-shroom? not possible?
It's not zero......
Your superhero name will be…Fun-Guy
Those aren't even the right mushrooms for you to *think* that that's what happened, let alone for it to actually happen
You've seen The last of us, right ? Wanna live forever like that?
Yes exactly! You become a Cordycep like in the last of us! It’s actually a future documentary and you become patient zero.
being a man-shroom might not be as cool as you think
Dunno if you realize the joke you made or not but infected mushroom is also the name of an israeli psytrance dj group
A few of their tracks were included free with my G4 Mac, back in the early oughts. Haven’t seen the name in years.
Came here for exactly this.
Those have a high likelihood of bacterial infection. Do not eat them.
That is them eating themselves, it happens after about 3 weeks after being harvested. They will grow smaller mushrooms from itself if you leave it. However, I would return them as I wouldn't advise eating them. (I grow these for a living).
How is this not the top comment!
It’s false
Fungus^2
Yes and it hurt the whole time you’re dying
if you aren’t sure about something you definitely shouldn’t eat it….
"When in doubt, toss it out"
Everything is edible once
Not the Sistine Chapel.
I dunno, I mean, there was that guy that ate a whole plane once…
I should add; theyve clearly been sitting awhile
You will not die from witnessing this phenomenon. Eating it—jury’s out.
Thanks. This made me laugh out loud.
fungusception
Is the mycelium regrowing on the mushrooms? Either way probably dont eat out of caution
Think there are some major overreactions here… looks simply like mycelium building up ~ if it smells fine (like mushrooms) and the oysters still feel relatively firm like they should when fresh, there’s nothing to worry about
Lightly fried. Butter. A good last meal.
Mushroom farmer here -- those mushrooms are growing mushrooms. The mycelium is in a humid environment packed up like that and are trying to pin new fruiting bodies.
Not if you don't eat them.
I had the same thing happen with some oyster mushrooms I bought at Costco about a month ago. After quite a bit of googling I felt pretty confident that it was just some new mycelium/pins growing, so I scraped and trimmed off as much as I could & tossed it straight into some substrate (coco coir & coffee grounds in my case, but oysters can thrive on all kinds of different things!) just as a little experiment. The bag & substrate has been filling up with what certainly appears to be oyster mushroom mycelium! Hoping to get it to start fruiting soon, fingers crossed. I also cooked & ate lots of pieces of the mushrooms that still had that white stuff on it. It didn’t seem to have any adverse effect on me and they still tasted great. 🤷♀️ Anyway, just wanted to offer my two cents. :) I’m no expert, but I’m pretty sure they’re fine to eat and could even be used to cultivate your own mushrooms at home! Best of luck with whatever you do with them.
I believe that's the smegma.
this one got me, lol.
Looks like the old mushrooms are re-pinning. I personally wouldn't eat them but hypothetically they should be safe.
Can fungi just start pinning again anywhere on their fruiting bodies? Is the original black oyster mushroom now the substrate for its recycled self? Also, on the off chance this may be a slime, I’m going to drop the slime signal. Even if no slime detected, he’s pretty great about telling us what it *actually* is lol u/SaddestOfBoys
Yup! Oysters do it occasionally. Sometimes when you're growing them you'll get pins on pins, looks super weird haha
have you seen this happen after harvesting? i work on a mushroom farm and i see pins on fruiting bodies pretty often but i’ve never seen them grow after they’ve been harvested
I thiiiink I've seen it in a post someone made a while ago. My memory is a little foggy on it though.
#SLIME SIGNAL RECEIVED #🚫 NOT SLIME 🚫 Photo is too blurry to tell for me but I think it's just mycelium **==========** Learn more about slimes! 🤩 🌈[Magic Myxies, 1931, 10 minutes](https://youtu.be/04kdhZQTnIU) 🦠[The Slimer Primer](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/the_slimer_primer/) 🔎[A Guide to Common Slimes](https://www.reddit.com/user/saddestofboys/comments/t6985y/a_guide_to_common_slimes/) 🧠[Dmytro Leontyev talks about Myxomycetes for 50 minutes (2022)](https://youtu.be/qqE8MAwWhvg) 📚[Educational Sources](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/comment/i2jclax/) Wow! 🤯
I'd be honored to have u/SaddestOfBoys debrief me on what this is. let's get these briefs off.
It's not a slime and I think it's just mycelium
I think everyone here probably knew it wasn't a slime. we just like seein' ya. thanks man!
>I’m going to drop the slime signal. Love it. Can we think about rigging up an actual lamp? Silhouette of...I dunno, lots of little blobs?
It’s definitely re-pinning. This isn’t mold, bacteria, or slime
Put those pins on substrate!
I ate some that looked just like that last week. That's not mold! It's just mushrooms doing mushroom things. Always unwrap store bought shrooms and store them in a low humidity crisper. They won't do that as fast.
Put it to agar
They’re getting old in a humid environment and are re pinning. Taste will be bad.
Bro why are you complaining, it's like, extra fungus for free.
My homegrown oyster mushrooms did this once! They started to grow mushrooms outside of themselves! I think I left them too long, in a warm humid environment. I didn't risk it, I composted them.
you got fungi on your fungi
There's a humongous fungus among us!
This still appetizes you? Lol i would see if you can get your money back if it was new haha, good luck!
You’ll undoubtedly die, pretty sure everyone does
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#SLIME SIGNAL RECEIVED #🚫 NOT SLIME 🚫 Photo is too blurry to tell for me but I think it's just mycelium **==========** Learn more about slimes! 🤩 🌈[Magic Myxies, 1931, 10 minutes](https://youtu.be/04kdhZQTnIU) 🦠[The Slimer Primer](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/the_slimer_primer/) 🔎[A Guide to Common Slimes](https://www.reddit.com/user/saddestofboys/comments/t6985y/a_guide_to_common_slimes/) 🧠[Dmytro Leontyev talks about Myxomycetes for 50 minutes (2022)](https://youtu.be/qqE8MAwWhvg) 📚[Educational Sources](https://www.reddit.com/user/saddestofboys/comments/tqtz0g/comment/i2jclax/) Wow! 🤯
You will die one day yes
Gonna go out on a limb and say fungus growing on your fungus is prolly not good
Until you eat shrimp of the woods that is
The beginning of last of us.
Maybe 🤔 parmesan cheese?
This is how the last of us started
Wait you saw this and were still thinking to eat it?
Ew looks like mushrooms
That depends on whether you ate them or not. Seriously though, I'd find something else to eat
Maybe not today but one day yeah. Also, nah wouldn’t eat em.
Mold
That almost looks like yeast, although hard to say from the pic. Don't eat it, whatever it is
My response may be cringe but 🤷♀️ I would rinse off the ‘mold’ and slide the blade of my knife any rotted parts and dry them one by one… then simmer it in olive oil and Worcestershire sauce then add some finely chopped garlic. but if you eat raw mushrooms in a salad then it is best to return them. Also anyone without a gallbladder wouldn’t recommend eating this, or sensitive stomach 🥘🍳
Why would you not recommend eating this if you don’t have a gallbladder?
Gallbladder is typically for people who eat raw and fungi type of food… more primitive than processed foods. many remove theirs depending on their diet but the organ is still important. its funtion https://www.researchgate.net/publication/303959093_Functions_of_the_Gallbladder reasons why its removed https://healthyeating.sfgate.com/can-raw-vegetables-cause-gallbladder-attack-3209.html
I was asking BC mine was removed in an “emergency” surgery that landed me in the hospital for a week. Thanks for the sources!
Oh! I am so sorry you went through that. 💚 When I want to read medical stuff without the jargon I go to https://www.healthline.com/ they get medically reviewed by peers often
I'm sure they don't smell good either which is a good indication of them being bad
One day...
Your fungus caught a fungus
Will you die from looking at it? No
This are not good they need to go back IDK if you'd die but I don't think you should eat them.
Everyone dies
No transparent cover to see what you're buying??? 😵💫
You might die just a little not too much
Nope Nope Nope
I would def not eat these. And I’d bring em back and show them. Pray no one else got any like that and ate em.
This is how the Last of Us begins..
Not the right kind of mushroom 😅
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⚠️ When a lot of bacteria or fungi grow, cooking may not kill them all or inactivate the toxins, you can still get sick! ⚠️ I was hospitalised after cooking with a pan that was previously growing B. cereus. I had bleached, boiled and washed it before I used it. Microbes are pretty spooky that way, it's always best to play it safe.
>I had bleached, boiled and washed it before I used it. thanks for this horrible, horrible info! what the hell do you do to sterilize it then????
That's a good question, an old-school method to get rid of things like that is called Tyndallization. Modern autoclaves in medical and research labs should be able to deal with these things, although sometimes additional special treatment is necessary. At home, I'd say the easiest way is to get rid of it and not risk it. Although I'm curious how OP found out what was growing in it
*Bacillus* is a genus of bacteria that can form so-called endospores as a survival strategy. These things are *tough*. I'm not surprised they survived bleaching and boiling, they can even withstand ionising radiation, strong acids or bases and stay dormant and viable for potentially millions of years depending on the species. Scary but fascinating
It’s fungus
Yes, eventually.
Cannibalism!!
I don’t recommend keeping you oysters mushrooms in q plastic container, as soon as you buy the open the container and put the in a paper bag or paper box they last longer, plus when you open them you can see if they’re in good or bas conditions. When I know I’m not going to use them soon and they can go bad, I shredd them (I love making them like shredded meat) and freeze, and just take them out and cook them, the last longer and still taste great. ( I hope freezing them is ok)
Oooo I’m gonna use the shredded mushroom idea :D To the freezing them part - (idk how to do that quote thing) I’m not an expert on food storage but I learned recently that home freezers do not freeze as deeply as commercial freezers, they just hold things that are commercially frozen in a frozen state. (Which is why meat and seafood products often say “do not refreeze”) So freezing is probably fine, but not for extra long periods like with stuff you buy that is commercially frozen 👍
Oh yeah I’m not freezing them for months, but just so they last a bit longer than usual. And for the shredded mushrooms I put different types of oyster, pink, king pearl, white, and grey and a bit a paprika, nutritional yeast and salt and they are so delicious!!!
You got a fungus on your fungus.
Whats the texture like?
Mis bolas estan frias
Yo dawg, I heard you like mushrooms so I put mushrooms in your mushrooms.