Salame Question??

"stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Wertz said:

http://tinypic.com/fullsize.php?pic=5y8jj4j

Quoted message said:

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

Could it be fat that has leached out of the meat as it dried in the fridge?

Jon

On Thu, 28 Jun 2007 05:15:03 -0700, stark <[email hidden]>

Quoted message said:

Steve Wertz said:

http://tinypic.com/fullsize.php?pic=5y8jj4j

Quoted message said:

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

Back in the day when salami was on my shopping list, I use to buy
Columbo and it had a white rind. It was edible, but eating it
depended on if you eat a hardened rind. A lot of people won't even
touch the rind on brie and camembert. How weird is that?

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sf said:

On Thu, 28 Jun 2007 05:15:03 -0700, stark <[email hidden]>

Quoted message said:

Steve Wertz said:

http://tinypic.com/fullsize.php?pic=5y8jj4j

Quoted message said:

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

I should have searched first... it looks like eating it depends on if
you can eat the casing or not.

www.alanskitchen.com/Ingredients/Meat/Salami.htm
.....the mixture is either stuffed in an edible natural or non-edible
artificial casings and hung to cure. The casings are often treated
with an edible mold (Penicillium) culture as well. Mold imparts
flavor and prevents spoilage during the curing process. Most salami
have the mold or the casing removed before being brought to the United
States market. Purists insist that the mold should be left intact.

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stark said:

Steve Wertz said:

http://tinypic.com/fullsize.php?pic=5y8jj4j

Quoted message said:

I haven't tried the cheese and salami yet.

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

It's dried milk powder. It's rubbed on a lot of real
salame/salamis. Not sure why, but it is.

-sw

Steve Wertz said:

stark said:

On Jun 23, 9:54 am, Steve Wertz <[email hidden]> wrote:

Quoted message said:

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

It's dried milk powder. It's rubbed on a lot of real
salame/salamis. Not sure why, but it is.

Hmm. Now I'm not so sure. I often saw dried milk on the
ingredients and figured thats what was on the outside. It may be
some sort of starter culture.

-sw

Steve Wertz said:

Steve Wertz said:

stark said:

On Jun 23, 9:54 am, Steve Wertz <[email hidden]> wrote:

Quoted message said:

Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
sopresetta that after a week or so opened but in the fridge developed
some white coating. What is it? Can you eat it? Do you scrape it
off?

It's dried milk powder. It's rubbed on a lot of real
salame/salamis. Not sure why, but it is.

Hmm. Now I'm not so sure. I often saw dried milk on the
ingredients and figured thats what was on the outside. It may be
some sort of starter culture.

I'm betting that the salami casing was removed for the American
market, but some mold spores remained (you know how mold is). What
stark sees is probably benign penicillium mold.

🙂

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sf said:

Steve Wertz said:

Steve Wertz said:

On Thu, 28 Jun 2007 05:15:03 -0700, stark wrote:

> On Jun 23, 9:54 am, Steve Wertz <[email hidden]> wrote:

> Hmmmmmm. What's that white stuff on the salame. Had some Boar's Head
> sopresetta that after a week or so opened but in the fridge developed
> some white coating. What is it? Can you eat it? Do you scrape it
> off?

It's dried milk powder. It's rubbed on a lot of real
salame/salamis. Not sure why, but it is.

Hmm. Now I'm not so sure. I often saw dried milk on the
ingredients and figured thats what was on the outside. It may be
some sort of starter culture.

I'm betting that the salami casing was removed for the American
market, but some mold spores remained (you know how mold is). What
stark sees is probably benign penicillium mold.

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.

-sw

Steve Wertz said:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.

All the more reason not to suspect anything foul.

🙂

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sf said:

Steve Wertz said:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.

All the more reason not to suspect anything foul.

I still have one of those two sausages and I licked the white
stuff on the outside. It doesn't have any taste at all.

Perhaps I should try scraping it off and snorting it?

Seriously though, does anybody know what that white stuff is?

-sw

Steve Wertz said:

sf said:

Steve Wertz said:

That is a real dry-cured sausage in a natural, German-style hog
casing. At least that's how I associate those kinds of casing,
to Thuringia. I'm pretty sure it's mold, but I never really
thought about or researched it. The bext sausages have this
character.

All the more reason not to suspect anything foul.

I still have one of those two sausages and I licked the white
stuff on the outside. It doesn't have any taste at all.

Perhaps I should try scraping it off and snorting it?

Seriously though, does anybody know what that white stuff is?

You didn't read what I posted? OK... here it is again:

www.alanskitchen.com/Ingredients/Meat/Salami.htm
.....the mixture is either stuffed in an edible natural or non-edible
artificial casings and hung to cure. The casings are often treated
with an edible mold *(Penicillium)* culture as well. Mold imparts
flavor and prevents spoilage during the curing process. Most salami
have the mold or the casing removed before being brought to the United
States market. Purists insist that the mold should be left intact.

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"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

By the way, do you often lick sausages?
--

I am so tired of seeing a sausage to the Dance of the Seven
Veils.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

By the way, do you often lick sausages?
--

I am so tired of seeing a sausage to the Dance of the Seven
Veils.

DO the Dance of the Seven Veils.

On Sat, 30 Jun 2007 02:13:35 -0400, "cybercat" <[email hidden]>

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

By the way, do you often lick sausages?

I am so tired of seeing a sausage to the Dance of the Seven
Veils.

Quoted message said:

DO the Dance of the Seven Veils.

You're losing me.
--

modom

--
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sf said:

Steve Wertz said:

sf said:

On Sat, 30 Jun 2007 01:48:18 GMT, Steve Wertz
<[email hidden]> wrote:
>
>That is a real dry-cured sausage in a natural, German-style hog
>casing. At least that's how I associate those kinds of casing,
>to Thuringia. I'm pretty sure it's mold, but I never really
>thought about or researched it. The bext sausages have this
>character.
>

All the more reason not to suspect anything foul.

I still have one of those two sausages and I licked the white
stuff on the outside. It doesn't have any taste at all.

Perhaps I should try scraping it off and snorting it?

Seriously though, does anybody know what that white stuff is?

You didn't read what I posted? OK... here it is again:

Nope. I didn't get that post. Thank you.

-sw

"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

Quoted message said:

DO the Dance of the Seven Veils.

You're losing me.
--

en.wikipedia.orgSalome (opera)Open ↗

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On Sat, 30 Jun 2007 11:06:57 -0400, "cybercat" <[email hidden]>

Quoted message said:

"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

Quoted message said:

DO the Dance of the Seven Veils.

You're losing me.
--

en.wikipedia.orgSalome (opera)Open ↗

But sausage? Is this a castration joke?
--

modom

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On Sat, 30 Jun 2007 12:09:49 -0500, "modom (palindrome guy)"

moc.etoyok@modom said:

On Sat, 30 Jun 2007 11:06:57 -0400, "cybercat" <[email hidden]>

Quoted message said:

"modom (palindrome guy)" <moc.etoyok@modom> wrote

Quoted message said:

>DO the Dance of the Seven Veils.
>
You're losing me.
--

en.wikipedia.orgSalome (opera)Open ↗

But sausage? Is this a castration joke?
--

Doh!
--

modom

--
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