Gah. Y’all that was so good. I’ve never heard him cover his catalog quite as well as he did tonight. The sound in the Peabody was incredible. Totally blissed out.
I’m not sure when I became a person that sips bubbly from a coup…but here I am.
When he’s on, there’s no one better. And tonight he’s on.
Bad picture here, but I had to share because I’m still giggling at Parker’s get up from last night.
Last night was a blast. #thewhigs (at The Riot Room)
I really, really need some vinyl storage. Stacks are taking over.
Whigs tonight. Pregame with a Kalimotxo…cuz that’s what you do when the wine club sends a bottle of red you don’t like.
Seriously mold can only grow on surfaces that provide an adequate amount of nutrients to support it. Not even fungus can survive on some of this so called food, and people eat tons of it everyday!
Aaaaand that’s why I don’t eat fast food burgers. Especially from McPukes!
Wow never eating McDonald’s again
the-exercist this reminded me of the argument you were having about people eating at burger king.
Why exactly do people treat it like a good thing when food gets moldy? Why did Supersize Me convince people that growing mold is a positive attribute that all food should aspire to? How exactly did mold become the line drawn between “healthy” and “unhealthy” meals?
Water and available moisture is what’s preventing mold growth here, not lack of nutrients.
It’s the high salt and low moisture content in some fries and burgers that stop mold from immediately growing on their surface. A McD’s bun, like most bread, has propionic acid added to it (a natural product from microbial action), which prevents mold for a long enough time until the moisture in the bun decreases to a point where mold won’t grow anymore. Both the burger patty and the fries also have low moisture and high salt contents from the cooking process, so this combination prevents the kind of visible changes that we associate with spoilage.
A lot of people try to age these foods as a way of illustrating how unhealthy fast food is because of their preservatives or “non-food” content, but that’s a false connection to make. You’re looking at mold growth as some sort of measure of spoilage and using that as a way of saying “These foods never go bad, that means that they aren’t really food!” But it doesn’t work that way.
When stored correctly, peanut butter won’t get moldy because it has low available water, but it will definitely spoil if stored at room temperature in presence of oxygen (via oxidation reactions). Are you going to start keeping peanut butter in a glass jar and getting upset when it doesn’t grow mold? Probably not. Nor are you going to be conducting these little experiments with cashews, dried pasta, coffee beans, or popcorn. Because it’s all about the food’s natural water levels and the environment that you keep it in: If I do this experiment with a completely hand-made hamburger bun that’s already been dried out, it’ll never get moldy as long as the available water level in its environment is low.
Yet if I set up the conditions correctly, I could easily get mold to grow on a shoe, or curtains, or a book, or ceiling tiles. That doesn’t mean my heels are suddenly more nutritious than fast food - It just means that their surface area was warm and moist.
So I don’t know what point anyone above is really trying to make here - I’m thankful when the food I’m eating doesn’t have green fuzz growing on it.
My food science friends would love this reply