Comments on: Day 40

By: Mrmist

Mrmist — Sat, 21 Feb 2009 09:49:36 +0000

Thank you for your comment. I must admit that I have never thought of setting Piccalilli to mould. Perhaps this could be a worthwhile experiment. I shall ponder it some.

By: Bizzywig

Bizzywig — Fri, 20 Feb 2009 11:46:21 +0000

Dear Mrmist,

how wonderfully weird this is. Truly fascinating and I thank you for your dedication.

Perhaps you could try a similar experiment with my own favourite comestible, Piccalilli. I imagine the very fact it is pickled should prevent a hurried accumulation of mould growth, but it would be interesting indeed to see if mould could in fact develop and whether, given piccalilli’s already odd appearrance, it was noticeable at all!

I would try myself, but an opened jar does not last long in my proximity…

Kind Regards,

By: Mrmist

Mrmist — Wed, 11 Feb 2009 19:58:56 +0000

Err… Thanks!
By day 13 I’d expect some mould. The amount may depend on the soup and the level of preservatives. Also if you look at Chicken Soup you’ll see that chicken moulds more strongly than the tomato. You could get more mould by exposing to more air, but if I remember rightly that’s not what the experiment is about (though it is amusing.)

By: Fungal O'hara

Fungal O'hara — Tue, 10 Feb 2009 22:52:39 +0000

Hey cool mould…I think!

You must be a fungi to be around! Fungi, fun guy, do you see?! Hahaha

I’m doing the same experiment with the open uni and just wanted to get an idea of how long I’d have to leave it until I got a decent amount of growth or whether I should just bin it now! It’s been 13 days but I don’t have the equivalent amount of growth you had at the same time. I do have a white growth about 3 cm in diameter though. I guess you are a full time student and therefore have more mould in your house than I!!

You are an inspiration to mould growers across the world – I salute you.