Betsy and I went to an excellent local Korean restaurant Thursday. She
had galbi, while I had a truly excellent dish (Jae Yook Bokeum) of
pork with vegetables in a spicy paste. My favorite part of the meal
though is always the sides-banchan. Spinach, salad, black beans, 3
kinds of kimchi (cabbage, cucumbers, daikon). Plus bean sprouts. Hmm,
I don't like the latter-musty- I think these are corked! Without any
prompting Betsy tries, and says "these sprouts are corked!" Now, she's
not as wine obsessed as me. So I have to believe this really is TCA,
or a really close relative. I've had corked "baby" carrots- has
anyone experienced other corked veggies