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I situations like this my mother (who was an MD) would usually say something along the lines of “If it grows on x, it won’t grow in you,” and instruct me to cut the moldy part off. Despite fine parenting I grew into an anxious, slightly lazy and wasteful adult and would probably just throw it out.

Fresh, wild king salmon slow-roasted in the CSO, after a full day of salting, basmati rice pilaf, sauté of corn, zucchini, onion, tomato. The spice I sprinkled on top of the salmon prior to roasting is from La Boîte: Lula (seaweed, fennel, and coriander).  

@weinoo never thought Id start a Nicoise pOrn folder but I was wrong , again . Ill have to be fair , and add an [ * ] , noting the missing HB egg.

Semi-classic tuna nicoise salad. Spanish tuna and anchovies, lettuce, tomatoes, potatoes, green beans, avocado (the no-no), radish, olives, vinaigrette. There was also hard-boiled egg, though I forgot to add it to the plate prior to photographing.

@Duvel as I recall , I think the OP talked some sort of talk did no walk , then moved on to the more complex issues of A Medium Onion ? if the pics were really real startling , as pointed out above the package would have been returned by now ?

Pain au Chocolat is one of my favorite treats . I lied in FR growing up for two years , and there was always a bakery on the closest corner PoC was quite the marvel w you are 4 . or 74 . Tj's current ' baked ' version . I heat up the CSO , turn it off , add the PoC then wait a bit for it to warm up and crisp uo these were OK , a bit of a disappointment as they were initially a bit over baked. but as that's all there is , Ill be looking a little more carefully at the packages the next time I will be getting them again , so many memories . Im not sure I want to bake the Tj's Fz , if they still have them but Ill check.

For someone who sources his wasabi greens directly at the farm for making pesto, this is an unacceptable shortcut 🤭

Unlikely. Lack of moisture and salt content (especially on the surface) will not allow mold to grow. If moisture would be present, I would expect the natural sugars in the seeweed to allow fungal growth. Commercial packs of kombu will carry usually a desiccant to reduce moisture within the packaging even further, but I bought two packs of kombu last year during our Japan trip and none had desiccant of vacuum packaging. And none had mold. They had マンニット, though 😎

This is why I use Dashi “tea bags” from Okume…https://share.google/phT0AtP6y4CE04xZo

after starting the Soup Season w Italian Wedding ( w amendments ) I looked into my favorite soup : Bean w Bacon . unfortunately , the lower salt version ( Heart Healthy ) seems to have disappeared in my area I pulled out some Benton's bacon. if you like mail order country bacon , its one of the best . hickory and aged funkiness . I vac and freeze the stuff as its used as a garnish I decided to soak the amount I planned to use in ice water , 30 min by the Thermoworks ( Red ! ) 4 channel timer on the refig. otherwise , id use less time . trying , even in facade , to reduce the sodium by a little bit . all I know is the sodium didnt increase. I pan saute on very low , so as not to burn. they were crispier than this . p 30 min soak , still lots of hickory flavor. I use 1/2 can of water , and hand mash the bean soup to get a creamy consistency . granulated garlic and SpiceTrekkers Spanish smoked paprika . I liked in Spain and these are Spanish flavors. some window green onions and a pat of butter. I took a Tj's Fz naan-ish , used a little butter , some granulated garlic and onion and AF'd. needed a minute more. and yes , that's Tj's Coastal Chardonnay ( w Ice ! ) . superb this was. P.S.: Tj's has garlic Naan-ish but its quite overpowering if you are looking for something a bit more sedate.

@Duvel I have very little biology knowledge (aka squishy stuff) so I was wondering - is it even possible for mold to grow on a piece of dried kombu? I always thought that mold needed a certain amount of water to grow, but the dried kombu I have is like thin slices of wood and really brittle which makes me think that the water activity is very low.

My dear sis and BIL are going out of town week after next. I went over to Topeka yesterday afternoon to get the lay of the land so I'll be able to go a couple of time while they are gone to replenish cat food, bird food, water the garden, etc. Then we all drove back to Lawrence, KS for a quick bite to eat before I headed back home. None of us had been to Fork & Tumbler but it had popped up on Facebook so we decided to give it a try. The website and FB page looked really great. It was not all that. We shared some of the small plates, which turned out to be enormous. We had the Fried bread with whipped cheese, Meatballs, Stuffed Squash Blossoms & Brussels and Crab Cakes. The bread/cheese and meatballs were good but everything really was just so-so. We won't be going back. Nothing ventured, nothing gained. We all have many leftovers. And I picked a few tomatoes at their house, so that's a good thing!!

Out of curiosity - what sort of answer would you have accepted that would have changed your mind on your “unhealthy mold” ? A (factual) description of what is the white deposit ? A “list of credentials” of someone who replies, e.g. PhD in biochemistry w/ a minor in toxicology, have used more kombu than others will ever buy in their whole life, years living in Japan, … Or just a confirmation of what you would have done anyway ?

Fresh Turmeric and Peppercorn Curry with Shrimp and Asparagus from Comfort by Ottolenghi - first you prepare the curry base by pureeing reconstituted dried red chilies, toasted white peppercorns and coriander seeds, shallots, garlic, fresh turmeric and cilantro stems. Then the paste gets roasted in coconut cream until nicely browned. Once done, you add coconut milk, light brown sugar and fish sauce and subsequently quickly cook asparagus, asparagus tips and shrimps. Served over rice and topped with a cucumber and ginger relish made by marinating overnight cucumber, ginger, fresno chili, cilantro stems and leaves in a mix of rice vinegar, water and sugar

sriracha

I'm going to return it. Unhealthy to me. Like I said, I'm far from an expert on kombu and even further from being a mycologist. I've never seen that type of growth on kombu, so naturally I'm curious. I've seen similar looking mold on food, and experts made it clear that it was unhealthy (to humans). I read that if kombu shows signs of bad mold, such as a fuzzy, dry texture, it should be discarded. I have no conclusion; my caution prevails. Until such time as I know this is safe, I'll pass on ingesting it. I choose not to underwrite the experiment in any way.

If you just bought it yesterday and the appearance disturbs you, take it back to the store, ask for a replacement and inspect it carefully before leaving. I have a few similar white spots on the kombu in my pantry but they don’t disturb me so after making that observation, I put it back to be used next time I need it. I am a bit curious what you mean by “an unhealthy mold”? Is this mold that appears unwell? Or do you believe it will make you unwell? And if so, how do you make that identification based on appearance alone?

We're closer on that point than you might think.

@Dejah My kind of Lamb Chops.

This one's got some layers to it. For the benefit of anyone who doesn't know, there's a hugely popular animated film right now called "K-Pop Demon Hunters." The plot, drawn from a few Korean cultural touchstones, revolves around a Korean girl-group pop band who are (passing over lots of back-story here) battling demons, per their destiny, and a rival boy-band who are... demons. Anyway, that provided the context for someone to pull this together, which we'll all recognize from previous discussions here at eG:

I wouldn't even have questioned it. I would immediately take it back to the store for refund or replacement.

Thanks, @rotuts! Today, I just used some long toothpicks to stabilize everything but I’ve used that sandwich slicing trick several times. Very helpful! I also picked excess bread out of the middle of the roll which helps make space for the fillings.

If you want certainty, leave it out for a day or two. If your “mold” grows, throw it out. If it stays the same or slowly dissolves from the humidity I might be right 😉

@blue_dolphin that sandwich is a work of Art ! clearly you own , not D/L'd from the Net. it looks Sooo good , its easy for me to pretend the EP is , a tempura batterd egg not being an EP fan in terms of slicing : a zillion years ago , from the Library of course , ATK had a publication that had a reader ' tips ' section . cutting a ' fully stuffed ' sandwich has its challenges . the reader ' tip ' was to cut the top slice of bread separately then cut the sandwich , then add the cut top at the end. brilliant I thought that tip was . its a fun challenge eating a sandwich like the one you made yourself, above , for sure.

Grilled Lamb chops on reduced price. Eaten with wild rice leftovers, corn, and mint sauce.