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Have any of you seen this before?

post #1 of 18
Thread Starter 

 

My brother found this at the bottom of his rice bowl.

 

The rice bowl had basmati rice, gyro, yogurt mint sauce, and tomato/red onion salad.

 

When he asked the manager what was on his bowl, the manager apparently told him that it was normal due to the way they store their onions.

 

????

 

I've never seen this before. It looks like the ink one sees on meats that have been usda stamped, but I can't tell.

 

Anyone?

 

RedBeerd

post #2 of 18
I just made pickles and the garlic cloves did something like that. Supposedly a reaction with the vinegar and something in the water. Yours is way worse & may not be the same thing but is a similar color.
post #3 of 18
I've been pickling a fair amount of time and I've never seen a reaction like that. Looks like that onion had a little rotten spot -like onions often do- and instead of biopsying that business, it just got overlooked and added into the mix. No matter what though if you as a chef saw any product like that you would burn it, not keep it right? Totally uncool. Also those red onions don't really even look pickled... There's no loss of color or color bleeding which basically always occurs when pickling red onions.
post #4 of 18

It reminds me of the color of red onions or red cabbage when you cook it without adding any vinegar. It loses its beautiful reddish/purple hue and becomes electric blue. 

 

Or red cabbage/onions plus sodium bicarbonate also yields that kind of blue: 

 

post #5 of 18
Good call, I've never seen that- nor have I heard of it. May have to play with it...
post #6 of 18

I google searched and found quite a lot on the whys and wheres but whether it was safe to eat was another story.

Split pretty evenly between the nutrients in this type of mold being good for you and OMG pitch the jar out into a bio hazard box and fumigate the kitchen lol.

 

mimi

 

I don't eat blue food so I would prolly send back and then go purge lol.

 

m.

post #7 of 18
Quote:
Originally Posted by French Fries View Post
 

It reminds me of the color of red onions or red cabbage when you cook it without adding any vinegar. It loses its beautiful reddish/purple hue and becomes electric blue. 

 

Or red cabbage/onions plus sodium bicarbonate also yields that kind of blue: 

 

 

Looks great for Easter cabbage slaw lol.

 

mimi

post #8 of 18

One more thing (promise!)...

The blue whatever is also on the protein but when I looked really close I see what may be white mold as well?

 

mimi

post #9 of 18

Eeew, that's scary looking. If it were me, I would have gone out of my way to vomit on the manager's shoes after he gave a lame response like that.

post #10 of 18
Quote:
Originally Posted by BrianShaw View Post
 

Eeew, that's scary looking. If it were me, I would have gone out of my way to vomit on the manager's shoes after he gave a lame response like that.

And then you tell him "That's my normal behavior, that's due to the position I adopt to sleep at night."

post #11 of 18


Red Onions will do this a lot when they get wet or damp

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post #12 of 18

To me it looks like onion mold.  Either way it's not acceptable.

post #13 of 18

EWW! (said in Jimmy Fallon's Sara characters voice) 

post #14 of 18

I don't know what it is. I don't care. That's not good. I hate comping food. I would have comped that immediately and prayed no one got sick or sued me and then gone into the kitchen to figure it out. 

Not acceptable. 

post #15 of 18

It doesn't look edible/right to me.  Looks like it might be in the "moldy" family. Was it furry?  (Don't tell me. *Shudder*)

 

https://www.bing.com/images/search?q=Moldy%20onion&qs=n&form=QBIR&pq=moldy%20onion&sc=6-11&sp=-1&sk=

 

https://www.bing.com/images/search?q=Moldy+Vegetables&FORM=IRBPRS&=0

post #16 of 18

It looks like BLUE MOLD ROT

Image result for Penicillium spp

Penicillium spp 

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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #17 of 18

Yep.  That's it.

post #18 of 18
That's penicillin mold. Looks like if I ate there I would die of anaphylactic shock "due to the way they store there onions"
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