I bought a bag of rolls from the grocery that I was going to use for sandwiches. By the time I went to use the bread, it had molded. I was pissed that the bread was wasted, but happy to see that the bread I was gonna use wasn’t franken-bread that never goes bad due to preservatives.
Kind of a lame example, but you know what I mean. Sometimes getting fired can be the best thing that ever happened to you.
What’s wrong with preservatives that keep bread from molding?
That sounds like a GQ question to me. Fresh food rots at some point. Ask an expert.
I keep bread in the fridge or it goes moldy in just 3-4 days. I prefer the stuff from the bakery with a very short ingredient list.
During a night of snow causing massive travel delays, I was further delayed when my Metro transit card had insufficient value to get through an entry gate. My father had to wait as well, so that we could stay together, while I added sufficient fare at a machine. We missed our train.
We were then further delayed as the next train was held in the station for a LONG time. What a pain!
Turned out the reason for the long delay was that the train ahead of us – the one we’d missed – had been in some kind of collision. One person on that train had been killed (I don’t remember specifics about injuries).
Perhaps not a positive outcome in some senses, but for me personally, missing that train and enduring the long wait turned out to have been a good thing.
Just about every time I’ve lost a job (layoffs, company going out of business), I end up finding a better job that I like more, pays more, and is generally an upgrade. It’s stressful when it happens, but sometimes the kick-in-the-butt is worth it.
Moldy bread = happy chickens!
Sometime in the 1960s I was travelling from Chicago to Tokyo Japan by air. One stop was scheduled in Anchorage.
I get to the ticket counter to check in. Ticket fine, passport fine, baggage check fine, vaccination record ooops: I needed a shot of something or another or Japan would send me right back where I came from.
Ticket agent gives me the name and address of the nearest medical clinic, and tells me I might have time to get there and back before the flight takes off. I go hauling ass by cab to the clinic, get my shot, go hauling ass back to the airport, and get to the gate just in time to see my flight pulling irrevocably away. It was no consolation that my luggage made the flight.
Spent the night in a YMCA, and took a flight the next day, which got me to Tokyo via one stop in Seattle without mishap.
It turns out that my original flight was snowed in in Anchorage, and I got to Japan before my luggage got there. I was sooo glad to have just gotten to Tokyo that I did not miss my luggage in the 12-24 hours it took to catch up with me.
I got rejected by UC Berkeley. Out of the four UCs I applied to they were the only ones who turned me down. So I just accepted whoever gave me the most money and wasn’t in LA (I’m not even sure why I applied to UCLA, I’d hate living there).
But decision I’ve made in a long time. I loved my time at Davis. I got to know some great professors, met some amazing friends, and I had to go to Berkeley for a conference this last summer and I would have hated living there. Hated it. I’m so glad they turned me down.
All bread will mold if left where moisture is able to accumulate (i.e. inside a bread bag). If you leave bread out to dry, though, it will not mold. It will just turn dry and crumbly. This is how a lot of people make bread crumbs for stuffing, FYI.
The idea that there are “frankenfoods” that will not rot because they are stuffed with preservatives is an urban myth. If food doesn’t rot, typically it is because it was left in the open air to desiccate. This will happen with any food, whether freshly-made or processed.
BTDTWTT. However, being told repeatedly by other employers that they weren’t going to hire me and would really, really appreciate it if I didn’t come back wasn’t so great. Guess I wouldn’t want to work for a company that would do a thing like that, if you think about it. Other people have experienced similar blackballing by this employer, so it’s not just me or my now-useless degree. 
:rolleyes: :mad:
What’s really sad is that this employer is a hospital, and when morale is in the crapper, so is patient care.
The person who I believe was behind my dismissal is now going through a massively ugly divorce, and it looks like everyone is TOTALLY siding with her husband, which is unusual for a couple with 3 very young children.
So yours is, I guess, a counter-example?
As as aside, I did not know this acronym; I even googled BTDTWTT and the best I can figure out is that it is a variation of BTDTGTTS (been there, done that, got the tee shirt). Please advise.
Roddy
BTDTWTT = been there, done that, wearing the t-shirt
I’ve posted this in other silver lining threads. I think of it as the ultimate bad news/good news event.
Years ago our local paper reported that a convience store owner had been rushed to the hospital, having been shot in the chest during a robbery. That was the bad news, and it was very bad.
The good news was that when the surgeons opened his chest, they found a two-inch aneurism on his aorta. It was big enough, and stretched thin enough to make them nervous even though he was right there were all the equipment was and already open.
If he hadn’t been shot, it would eventually have ruptured without ever giving any warning. He’d have dropped and bled out internally in minutes. Avoiding that: very, very good news.
I fail to see how the OP is an example of the thread title. What’s the “unexpectedly positive outcome”? That you lost weight from not having bread to eat?
My brother narrowly missed out on being blown up in both the Canary Wharf and 7/7 bombings by staying home from work with illness those days.
And good news for other people, had he been driving when/if this had happened.
Not a frankenfood, but I refuse to buy carbon-monoxide treated meats. These are the most disgusting thing to have come out in a long time. It basically lets meat rot without any evidence except for gas build up in the container.
In my area, carbon-monoxide treated meats are probably packaged on the other side of the country and God knows how long they spent traveling cross country and IF the refer trucks were working properly the entire way. So, in my mind, carbon-monoxide treated meats are the same as frankenfoods and it makes me want to puke when I see those shrink wrapped Styrofoam containers piled up in the cooler all bulgy and disgusting even thought the meat looks absolutely fresh inside.
They package beef, chicken and poultry like this… so look for the saran wrapped stuff (not those air tight Styrofoam tubs). At least that was likely packaged in store and the meat is probably a week fresher if not more.
Article about it: http://www.washingtonpost.com/wp-dyn/content/article/2006/02/19/AR2006021901101.html