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corked carrots, bean sprouts, etc
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 |
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