I had a can of sauerkraut that had a domed top. The top of the can
was slightly bulging out. The can was not dented. When I applied the
can opener, liquid shot about a foot in the air making a mess. I was
a little concerned because I have heard to never eat anything from a
bulged can. However sauerkraut is fermented, so I just assumed it was
fermenting in the can. I tasted it, and it seemed to taste ok. so I
ate some of it. I did not get sick, aside from the usual runs I get
from sauerkraut. I told a friend about it who is much more of a cook
than I am, and she told me I was nuts to even taste it, and said I was
lucky to be alive. I think that sounds a little extreme, and like I
said, dont sauerkraut ferment in the can? Isn't this just normal?
I guess if I had gotten real sick, I'd have my answer, but I didn't.

Anyone?????

Thanks

On Tue 28 Feb 2006 05:02:37a, Thus Spake Zarathustra, or was it ?

> I had a can of sauerkraut that had a domed top. The top of the can
> was slightly bulging out. The can was not dented. When I applied the
> can opener, liquid shot about a foot in the air making a mess. I was
> a little concerned because I have heard to never eat anything from a
> bulged can. However sauerkraut is fermented, so I just assumed it was
> fermenting in the can. I tasted it, and it seemed to taste ok. so I
> ate some of it. I did not get sick, aside from the usual runs I get
> from sauerkraut. I told a friend about it who is much more of a cook
> than I am, and she told me I was nuts to even taste it, and said I was
> lucky to be alive. I think that sounds a little extreme, and like I
> said, dont sauerkraut ferment in the can? Isn't this just normal?
> I guess if I had gotten real sick, I'd have my answer, but I didn't.
>
> Anyone?????
>
> Thanks

You were lucky!

--
Wayne Boatwright o¿o
____________________

BIOYA

> wrote in message
...
>I had a can of sauerkraut that had a domed top. The top of the can
> was slightly bulging out. The can was not dented. When I applied the
> can opener, liquid shot about a foot in the air making a mess. I was
> a little concerned because I have heard to never eat anything from a
> bulged can. However sauerkraut is fermented, so I just assumed it was
> fermenting in the can. I tasted it, and it seemed to taste ok. so I
> ate some of it. I did not get sick, aside from the usual runs I get
> from sauerkraut. I told a friend about it who is much more of a cook
> than I am, and she told me I was nuts to even taste it, and said I was
> lucky to be alive. I think that sounds a little extreme, and like I
> said, dont sauerkraut ferment in the can? Isn't this just normal?
> I guess if I had gotten real sick, I'd have my answer, but I didn't.
>
> Anyone?????
>
> Thanks
>
>

Saurkraut does ferment but not after being canned - the heat of he canning
process kills all the beasties (or should). Being acidic it is very unlikely
to grow botulinum which will kill you dead, but it still is unwise to eat
from such a can. BTW if you are a kraut lover you might want to try the
fresh kraut that is available in plastic bags in the refrigerated section.
It's much better than the canned.


--
Peter Aitken

In article >,
wrote:

> I had a can of sauerkraut that had a domed top. The top of the can
> was slightly bulging out. The can was not dented. When I applied the
> can opener, liquid shot about a foot in the air making a mess.

Sauerkraut is fermented before it's canned and processed.
Basic food safety rules say to discard bulging cans.
http://www.extension.iastate.edu/Pub...PM1541CH07.pdf
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

> I had a can of sauerkraut that had a domed top. The top of the can
> was slightly bulging out. The can was not dented. When I applied the
> can opener, liquid shot about a foot in the air making a mess. I was
> a little concerned because I have heard to never eat anything from a
> bulged can. However sauerkraut is fermented, so I just assumed it was
> fermenting in the can. I tasted it, and it seemed to taste ok. so I
> ate some of it. I did not get sick, aside from the usual runs I get
> from sauerkraut. I told a friend about it who is much more of a cook
> than I am, and she told me I was nuts to even taste it, and said I was
> lucky to be alive. I think that sounds a little extreme, and like I
> said, dont sauerkraut ferment in the can? Isn't this just normal?
> I guess if I had gotten real sick, I'd have my answer, but I didn't.
>
> Anyone?????
>
> Thanks

I would have tossed it. I've got no time to be sick, (never mind the
discomfort) and wouldn't take a chance. Especially for a 2 dollar can of
kraut. Now if that was a 5 oz can of beluga caviar, I might think twice. :-)

Larry T

Melba's Jammin' wrote:
> In article >,
> wrote:
>
> > I had a can of sauerkraut that had a domed top. The top of the can
> > was slightly bulging out. The can was not dented. When I applied the
> > can opener, liquid shot about a foot in the air making a mess.
>
> Sauerkraut is fermented before it's canned and processed.
> Basic food safety rules say to discard bulging cans.
> http://www.extension.iastate.edu/Pub...PM1541CH07.pdf

Absolutely. Discard all bulged/leaking cans... do not open, definitely
do not taste... botulism has no odor or flavor.

The organisms responsible for fermentation are not the same ones that
cause food poisoning, this should be obvious even to the pinheads.

Here's a site that's more concise:
http://hgic.clemson.edu/PDF/HGIC3680.pdf

In article >,
wrote:

> I had a can of sauerkraut that had a domed top. The top of the can
> was slightly bulging out. The can was not dented. When I applied the
> can opener, liquid shot about a foot in the air making a mess. I was
> a little concerned because I have heard to never eat anything from a
> bulged can. However sauerkraut is fermented, so I just assumed it was
> fermenting in the can. I tasted it, and it seemed to taste ok. so I
> ate some of it. I did not get sick, aside from the usual runs I get
> from sauerkraut. I told a friend about it who is much more of a cook
> than I am, and she told me I was nuts to even taste it, and said I was
> lucky to be alive. I think that sounds a little extreme, and like I
> said, dont sauerkraut ferment in the can? Isn't this just normal?
> I guess if I had gotten real sick, I'd have my answer, but I didn't.
>
> Anyone?????
>
> Thanks
>
>

Never _NEVER_ eat food from a can that is bulged!!!

Your friend was correct, you are lucky to be alive.

One common cause of can bulging os Clostridium botulinum.
Only produces one of the deadliest toxins on the planet......

My parents taught me that rule when I was just a little kid.

Bacteria growing inside of the can produce gas. That's what makes it
bulge like that. The can is contaminated. Toss it!

And, FYI, spoiled food does not always smell or taste bad.
I know that one from persanal experience. I made a serious error
in judgement one time and ended up with a bad case of Salmonella.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article > ,
"Peter Aitken" > wrote:

> > wrote in message
> ...
> >I had a can of sauerkraut that had a domed top. The top of the can
> > was slightly bulging out. The can was not dented. When I applied the
> > can opener, liquid shot about a foot in the air making a mess. I was
> > a little concerned because I have heard to never eat anything from a
> > bulged can. However sauerkraut is fermented, so I just assumed it was
> > fermenting in the can. I tasted it, and it seemed to taste ok. so I
> > ate some of it. I did not get sick, aside from the usual runs I get
> > from sauerkraut. I told a friend about it who is much more of a cook
> > than I am, and she told me I was nuts to even taste it, and said I was
> > lucky to be alive. I think that sounds a little extreme, and like I
> > said, dont sauerkraut ferment in the can? Isn't this just normal?
> > I guess if I had gotten real sick, I'd have my answer, but I didn't.
> >
> > Anyone?????
> >
> > Thanks
> >
> >
>
> Saurkraut does ferment but not after being canned - the heat of he canning
> process kills all the beasties (or should). Being acidic it is very unlikely
> to grow botulinum which will kill you dead, but it still is unwise to eat
> from such a can. BTW if you are a kraut lover you might want to try the
> fresh kraut that is available in plastic bags in the refrigerated section.
> It's much better than the canned.

That's how I usually get mine. :-)
Boars Head brand, and I agree!

Altho' Klaussens jarred Kraut in the refrigerator section is also pretty
good.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> wrote:
> I guess if I had gotten real sick, I'd have my answer, but I didn't.

If you died, you would have gotten your answer for sure. It would have also
confirmed the theory of natural selection.

I've only had this happen once in my 30 years of cooking, and it was very
strange. I opened one of those little 6 ounce cans of tomato paste. The
liquid shot a lot more than a foot out of the can. It hit the ceiling and
otherwise went all over the place. It was a tremendous mess to clean up. I'm
glad I didn't have any other food out that would have gotten sprayed... and
which I would have also thrown out for safety reasons.

I was a bit surprised, as the can showed no signs of damage or bulging.
Tomatoes are also an acid food, which are not so prone to these problems. I
suspect the can would have been bulging if it were a larger can. Because of
this small can's size, it was better able to contain the pressure. I think
all cans have about the same wall thickness.

--
( #wff_ng_7# at #verizon# period #net# )

OmManiPadmeOmelet wrote:
>
> And, FYI, spoiled food does not always smell or taste bad.
> I know that one from persanal experience. I made a serious error
> in judgement one time and ended up with a bad case of Salmonella.

Often the stinkiest foods are the safest and tastiest.

Cheese
Garlic
Pickled/Smoked...
Beer
Beer
Beer

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > And, FYI, spoiled food does not always smell or taste bad.
> > I know that one from persanal experience. I made a serious error
> > in judgement one time and ended up with a bad case of Salmonella.
>
> Often the stinkiest foods are the safest and tastiest.
>
> Cheese
> Garlic
> Pickled/Smoked...
> Beer
> Beer
> Beer
>

Never heard of pickled or smoked beer before. ;-)

Recipe please?

<snork>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

wff_ng_7 wrote:
> > wrote:
> > I guess if I had gotten real sick, I'd have my answer, but I didn't.
>
> If you died, you would have gotten your answer for sure. It would have also
> confirmed the theory of natural selection.
>
> I've only had this happen once in my 30 years of cooking, and it was very
> strange. I opened one of those little 6 ounce cans of tomato paste. The
> liquid shot a lot more than a foot out of the can. It hit the ceiling and
> otherwise went all over the place. It was a tremendous mess to clean up. I'm
> glad I didn't have any other food out that would have gotten sprayed... and
> which I would have also thrown out for safety reasons.
>
> I was a bit surprised, as the can showed no signs of damage or bulging.
> Tomatoes are also an acid food, which are not so prone to these problems. I
> suspect the can would have been bulging if it were a larger can. Because of
> this small can's size, it was better able to contain the pressure. I think
> all cans have about the same wall thickness.

Actually acetic foods in tins, like tomatoes, are the most likely to
become toxic, the acid is more likely to erode metal and cause minute
pinholes, especially near the seam at the lid, usually the upper lid as
the can stands due to the small void; gas escapes so there is no
bulging but the poison contained therein can be the most intense.
Examine all cans carefully before opening. If a can has been sitting
in your cupboard for a couple of years give it a good hard squeeze
before opening, any liquid escapes toss it. It's a good habit to mark
all cans with date of purchase as soon as brought home; you'll never
remember later when you bought what and the date will enable you to
rotate your stock. Tins more than five years old should be considered
highly suspect, I would toss them. I date all foods as soon as they
arrive home. It's rare I have something around for five years so don't
often toss things, but just last week I discovered a can of Goya Coco
Lopez in the back of my cupboard, marked 4/98, I tossed it unopened.
It had a price sticker, $1.19... an amount hardly worth taking a
chance. Canned fish is another culprit deserving of suspician, foods
with relatively high salt content are also subject to pinholes. Any
can with rust, toss it. Judging canned kraut by it's odor is inane..
beware if it doesn't smell "off". I don't know how anyone can eat
canned kraut, it smells exactly the same fresh from the can as it does
fresh from uranus. <G>

Chocolate Sauerkraut Cake

INGREDIENTS:
2/3 cup butter
1-1/2 cup sugar
3 large eggs, beaten
1 teaspoon vanilla
1/2 cup cocoa
2-1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
2/3 cup chopped sauerkraut, drained

PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 2 8 or 9-inch cake
pans. Cream butter and sugar. Beat in eggs and vanilla. In another
bowl, combine cocoa, flour, baking powder and salt with wire whisk.
Slowly add to creamed mixture alternately with water. Fold in
sauerkraut and pour into prepared pans. Bake for 25 to 30 minutes.
Frost with a cream cheese or buttercream frosting. -anon-


Sheldon

In article .com>,
"Sheldon" > wrote:

> Chocolate Sauerkraut Cake
>
> INGREDIENTS:
<snipped gross recipe>
>
>
> Sheldon

Nice to know you keep some humorous recipes in your files. ;-)
Here's my favorite gross out recipe:

Klingon Blood Wine (and yes, the Klingon trekkies that play act and
dress up as Klingons actually make this stuff...)

Subject: Bloodwine recipes?
Date: Sun, 05 Mar 2000 04:36:36 GMT
From: (Khaywolf)
Organization: the Monastery of Gre'thor
Newsgroups: alt.startrek.klingon

On 04 Mar 2000 17:49:41 GMT, (Nicki Cho) wrote:

>anyone have any recipes to make a version of alcoholic
>bloodwine?

Boy, I've been seeing this request all over the place lately!

Bloodwine

Heat 18 quarts of blood in a large cauldron. When the blood is hot,
put 1 quart of blackstrap molasses into it. When it boils, skim it
very
well, and continue
skimming it, as long as any scum will rise. Let this boil one hour.
Then set it to cool until it be blood-warm, and then put in a spoonful
of Ale yeast. When it is worked up, put it into a five gallon bottle
with a vapor lock. Allow to ferment for about six weeks, then bottle
it
up. Age to taste.

Khaywolf

I've not hung out on that group for a very long time, but it was very
entertaining. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Tue, 28 Feb 2006 11:01:52 -0600, OmManiPadmeOmelet wrote:

> In article .com>,
> "Sheldon" > wrote:
>
>> Chocolate Sauerkraut Cake
>>
>> INGREDIENTS:
> <snipped gross recipe>
>>
>>
>> Sheldon
>
> Nice to know you keep some humorous recipes in your files. ;-)
> Here's my favorite gross out recipe:

<delete>

I SAVED IT..no not yours..and I'm gonna try it. I have taken far
greater chances. It actually sounds like it could have some real
potential with the sweetness, along with *saurness* and texture of the
kraut. OM quit making that same ole lb..cake..dad likes some variety. <g>

OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > >
> > > And, FYI, spoiled food does not always smell or taste bad.
> > > I know that one from persanal experience. I made a serious error
> > > in judgement one time and ended up with a bad case of Salmonella.
> >
> > Often the stinkiest foods are the safest and tastiest.
> >
> > Cheese
> > Garlic
> > Pickled/Smoked...
> > Beer
> > Beer
> > Beer
> >
>
> Never heard of pickled or smoked beer before. ;-)
>
> Recipe please?

I always thought pickling was the result of drinking beer...

Dean G.

jay wrote:

> On Tue, 28 Feb 2006 11:01:52 -0600, OmManiPadmeOmelet wrote:
>
> > In article .com>,
> > "Sheldon" > wrote:
> >
> >> Chocolate Sauerkraut Cake
> >>
> >> INGREDIENTS:
> > <snipped gross recipe>
> >>
> >>
> >> Sheldon
> >
> > Nice to know you keep some humorous recipes in your files. ;-)
> > Here's my favorite gross out recipe:
>
> <delete>
>
> I SAVED IT..no not yours..and I'm gonna try it. I have taken far
> greater chances. It actually sounds like it could have some real
> potential with the sweetness, along with *saurness* and texture of the
> kraut.


I remember having that cake several times when I was a kid, it wasn't bad at
all...it's just that the ingredients are rather "incongruous" to say the
least.

--
Best
Greg

On Tue, 28 Feb 2006 19:09:31 +0000, Gregory Morrow wrote:


> I remember having that cake several times when I was a kid, it wasn't bad at
> all...it's just that the ingredients are rather "incongruous" to say the
> least.

"wasn't bad at all"... truth..was it any good? The only "odd" ingredient
it seems considering the others is the sauerkraut.
I love "sauerkrauts." <g>

jay wrote:

> On Tue, 28 Feb 2006 19:09:31 +0000, Gregory Morrow wrote:
>
>
> > I remember having that cake several times when I was a kid, it wasn't
bad at
> > all...it's just that the ingredients are rather "incongruous" to say the
> > least.
>
> "wasn't bad at all"... truth..was it any good? The only "odd" ingredient
> it seems considering the others is the sauerkraut.
> I love "sauerkrauts." <g>


IIRC it was a German chocolate - type thing and it was very good...used to
be a staple at those church basement socials/dinners we used to have (ask
Barb Schaller, she might be acquainted with this particular type of cake)...

--
Best
Greg

In article . net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> jay wrote:
>
> > On Tue, 28 Feb 2006 19:09:31 +0000, Gregory Morrow wrote:
> >
> >
> > > I remember having that cake several times when I was a kid, it wasn't
> bad at
> > > all...it's just that the ingredients are rather "incongruous" to say the
> > > least.
> >
> > "wasn't bad at all"... truth..was it any good? The only "odd" ingredient
> > it seems considering the others is the sauerkraut.
> > I love "sauerkrauts." <g>
>
>
> IIRC it was a German chocolate - type thing and it was very good...used to
> be a staple at those church basement socials/dinners we used to have (ask
> Barb Schaller, she might be acquainted with this particular type of cake)...

Well, if you are into unusual cakes, there are cakes made with ground
meat:

http://www.foodreference.com/html/emu-cake.html

Cheers!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 28 Feb 2006 07:56:42 -0800, "Sheldon" > wrote:

>
>OmManiPadmeOmelet wrote:
>>
>> And, FYI, spoiled food does not always smell or taste bad.
>> I know that one from persanal experience. I made a serious error
>> in judgement one time and ended up with a bad case of Salmonella.
>
>Often the stinkiest foods are the safest and tastiest.
>
>Cheese
>Garlic
>Pickled/Smoked...
>Beer
>Beer
>Beer

Beer dont stink !!!!
I love the smell of beer (and the taste too).