NationStates Jolt Archive

So I had a potato with a bit of mould growing on it and I figured it should be fine if I cut the mouldy part (and a good chunk around it) off. So I did this, chopped up two other potatoes boiled and pan fried them quickly... I noticed that some of the potatoes tasted funny (I stopped eating after I ate my second piece that tasted funny) I mean, they weren't overly bad, but they didn't taste awesome.

Can a person get sick eating potatoes that had mould growing on them even if they didn't eat the mouldy part?

So I had a potato with a bit of mould growing on it and I figured it should be fine if I cut the mouldy part (and a good chunk around it) off. So I did this, chopped up two other potatoes boiled and pan fried them quickly... I noticed that some of the potatoes tasted funny (I stopped eating after I ate my second piece that tasted funny) I mean, they weren't overly bad, but they didn't taste awesome.

Can a person get sick eating potatoes that had mould growing on them even if they didn't eat the mouldy part?

I'm pretty sure, though not positive, that you're clear. The potatos may have tasted odd just from being old, not the mold. Similar to cheese.

I'm pretty sure, though not positive, that you're clear. The potatos may have tasted odd just from being old, not the mold. Similar to cheese.
They weren't really that old though. It was just really humid over the past couple weeks and then we had a cold snap. I noticed condensation on the bag (I hate when they sell potatoes in plastic bags) and a patch of mould. :(

http://static.howstuffworks.com/gif/potatoes-1.jpg

http://farm1.static.flickr.com/32/46959846_187377a24c.jpg?v=0


...Wait, what?

Under the right circumstances, potatoes can be toxic. Check here: http://en.wikipedia.org/wiki/Potato

i dont think you have anything to worry about.

but, as is always the case, if you get sick remember to mention it to your doctor.

Under the right circumstances, potatoes can be toxic. Check here: http://en.wikipedia.org/wiki/Potato

they're only toxic when green. The biggest issue would be the molds toxicity, which is likely low, and pretty much nil with it having been removed.

they're only toxic when green. The biggest issue would be the molds toxicity, which is likely low, and pretty much nil with it having been removed.

I've eaten slightly green potatoes before... they were never green on the inside or anything... but yeah... being an undergrad near exam time when the only thing left in the house is iffy potatoes leads to eating iffy potatoes.

...at any rate, while pondering this potato dilemma, I figured I should break out my wine and chocolate and just go for dessert... so the potatoes will be leftovers for tomorrow. :P

I've eaten slightly green potatoes before... they were never green on the inside or anything... but yeah... being an undergrad near exam time when the only thing left in the house is iffy potatoes leads to eating iffy potatoes.

...at any rate, while pondering this potato dilemma, I figured I should break out my wine and chocolate and just go for dessert... so the potatoes will be leftovers for tomorrow. :P

It depends how green they are. Green is the primary indicator that they are toxic...

Potatos come from Nightshade, which is a toxic family. The more green, the more toxic

Since they were boiled and fried, I doubt there was anything whatsoever left alive on them. Maybe some of the compounds they produced were still there, but those would do little more than affect the taste.

Since they were boiled and fried, I doubt there was anything whatsoever left alive on them. Maybe some of the compounds they produced were still there, but those would do little more than affect the taste.
Yeah, I can't say the taste was awesome, it wasn't very strong, but it wasn't great.

Maybe if I mash them the not so great taste will be overwhelmed by the taste of the rest of the potatoes + the margarine and spices that I'll add for the mashing.

Yeah, I can't say the taste was awesome, it wasn't very strong, but it wasn't great.

Maybe if I mash them the not so great taste will be overwhelmed by the taste of the rest of the potatoes + the margarine and spices that I'll add for the mashing.

That's how they did it in the Middle Ages. Mask unpleasant flavors with spices and miscellaneous seasonings. However, it's possible it'll just disappear gradually as the compounds break down in the absence of the mold.

That's how they did it in the Middle Ages. Mask unpleasant flavors with spices and miscellaneous seasonings. However, it's possible it'll just disappear gradually as the compounds break down in the absence of the mold.
Never underestimate the power of garlic for flavour repair (well... if you're like me and enjoy garlic).

Never underestimate the power of garlic for flavour repair (well... if you're like me and enjoy garlic).

Garlic is my personal favorite all-purpose seasoning and ingredient...the number of things it goes with makes it perfect for that purpose.

Garlic is my personal favorite all-purpose seasoning and ingredient...the number of things it goes with makes it perfect for that purpose.
Indeed.

Another way to fix iffy produce seems to be to cook it in a soup. But this works better when there's a lot of iffy produce.

...although sticking a pile of veggies including the potatoes in some of my wine and some spices and simmering it for a while would be great if it wasn't already 1:30 am.

OMAD! YOU ATE POTATO MOULD!!!!

We must exorcise the demon from you immediately!

What we see as mould is only part of the fungus causing it - by time you can see it, it has probably already riddled the rest of the food it is on. Always best to avoid such food, cutting out what you can see is not going to work. Though some moulds, like yeast and the mould on cheese we are perfectly happy eating.

Under the right circumstances, potatoes can be toxic. Check here: http://en.wikipedia.org/wiki/Potato

Interesting, I'd always assumed that greening was absolutely correlated with toxicity (from something called "solanin" apparently.) Not so simple, but I'm glad to see that cutting all the green part off is OK.

Don't eat potatoes that have gone soft, don't eat any sprouts coming from a potato. Don't eat potatoes raw. I think I've pretty much got it.

Dakini, Rambhutan is right -- the myceliums can grow invisibly into the food as well as from the surface.

But, hey, there are good molds as well as bad ones. Penicillin, for instance, or the yummy cheese molds. Unless you're in a really isolated location and couldn't get to a hospital if you had to ... sit back and enjoy the trip!!

You know, if you have a guy around, you can also learn the secret of "cooking with the hydraulics". Have him add that special sauce to mask those other flavors you don't want.

Potatoes that have been kept in the cold and dry can be dangerous to eat.

Yeah, I can't say the taste was awesome, it wasn't very strong, but it wasn't great.

Maybe if I mash them the not so great taste will be overwhelmed by the taste of the rest of the potatoes + the margarine and spices that I'll add for the mashing.

What spices do you use?

I use milk rather than margarine mainly because it is healthier and doesn't add as much to the waste line. But I would like to know your recipe.

As for the potatoes they may not be the best for you but it is hard to tell without seeing the potato, I was going to ask if they were green but I see that it has already been covered.

Don't eat potatoes that have gone soft, don't eat any sprouts coming from a potato. Don't eat potatoes raw. I think I've pretty much got it.

Raw? Not that I ever have (at least I don't think I have) but why not?

What spices do you use?

I use milk rather than margarine mainly because it is healthier and doesn't add as much to the waste line. But I would like to know your recipe.

As for the potatoes they may not be the best for you but it is hard to tell without seeing the potato, I was going to ask if they were green but I see that it has already been covered.

Well, since the potatoes already had salt, pepper and parsley on them I just added some garlic, margarine and a bit of water (I don't have milk in the house, I'm going on vacation for a bit so I didn't do a full grocery shopping trip this week) and mashed them up. There isn't really a normal way for me to make mashed potatoes though, I throw different spices in depending on my mood.

I think, generally, if you eat something that's gone bad, if you dont feel any affects within 24, you're probably in the clear. Small quantities of injested mold probably isn't going to hurt you any more than small quanities of dirt unless you have a particularilly weak stomach or happen to be allergic to mold. The funny taste could be lingering mold particles, or it could be old potatoe.

But, when in doubt, stomach pump!

http://static.howstuffworks.com/gif/potatoes-1.jpg

http://farm1.static.flickr.com/32/46959846_187377a24c.jpg?v=0


...Wait, what?

I'm glad I'm not the only one who thought that.

If you cut away the flesh of the potato at least one inch from the mold (in all directions), you should be fine.

http://www.foodreference.com/html/mold-on-food.html

Are Molds Only on the Surface of Food?

No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.

Fruits and vegetables, firm:

Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce).

Small mold spots can be cut off fruits and vegetables with low moisture content (cabbage, bell peppers, carrots, etc.). It’s difficult for mold to penetrate dense foods.


Fruits and vegetables, soft:

Discard

Fruits and vegetables with high moisture content (cucumbers, peaches, tomatoes, etc.) can be contaminated below the surface.

I'm glad I'm not the only one who thought that.

The two happen to be a very good combination.

If you never want to run the risk of mouldy potatoes again, just make sure that you never eat any potato product that hasn't been deepfried. Hell, deepfry everything just to make sure that no unwanted lifeforms survive.

If you never want to run the risk of mouldy potatoes again, just make sure that you never eat any potato product that hasn't been deepfried. Hell, deepfry everything just to make sure that no unwanted lifeforms survive.

Potato pancakes all day everyday beautiful.

Probably not the healthiest diet, but it sure sounds tasty!