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

It is caused by the absence of Stevlin Seal :-)
"DaleW" > wrote in message
ups.com...
> 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
>

Absence of Stelvin Seal! :-)
"Mike Tommasi" > wrote in message
...
> DaleW wrote:
>> 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
>
> Definite TCA on carrots last week. Trying to figure out what would cause
> it.
>
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail

Mike Tommasi wrote:

> Definite TCA on carrots last week. Trying to figure out what would cause
> it.

Cardboard sterilized with chlorine-based disinfectants?

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

"DaleW" > wrote in message
ups.com...
> 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
>

From time to time when I reach the bottom of the veggie drawer! However, I
had some farmhouse cheddar (the real AC stuff) 18months ago that tasted
"corked". Vile!!
Graham

In article . com>,
says...
[SNIP]
has
>anyone experienced other corked veggies

No, but I find the tap water in Phoenix to have many of the normal
characteristics of "corked wine."

Hunt

Hunt wrote:
> In article . com>,
> says...
> [SNIP]
> has
>
>>anyone experienced other corked veggies
>
>
> No, but I find the tap water in Phoenix to have many of the normal
> characteristics of "corked wine."

Yup, I'm with you, Hunt. I find the tap water in several major cities
(Chicago and Indianapolis come to mind) undrinkable because of the
TCA-like smell to it. It's not TCA, but other chlorinated organics that
give rise to that character. Still, it's enough to put me off their tap
water. FWIW, I can't tolerate the smell of patchouli oil for the same
reason.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

DaleW wrote:

> I've had corked "baby" carrots- has
> anyone experienced other corked veggies

Not veggies, for now, but places: in a street near where I work there often
is a clear TCA-like smell. Can't see nothing different or peculiar to this
street, who knows what it may be...
--
Vilco
Think pink, drink rose'

On May 8, 2:37�am, "Vilco" > wrote:
> DaleW wrote:
> > I've had *corked "baby" carrots- has
> > anyone experienced other corked veggies
>
> Not veggies, for now, but places: in a street near where I work there often
> is a clear TCA-like smell. Can't see nothing different or peculiar to this
> street, who knows what it may be...
> --
> * Vilco
> Think pink, drink rose'

Probably someone uses (or used, it sticks around) a chlorine based
cleaner near wood. Once it gets going.....

"Mark Lipton" > wrote in message
...
> Hunt wrote:
>> In article . com>,
>> says...
>> [SNIP]
>> has
>>
>>>anyone experienced other corked veggies
>>
>>
>> No, but I find the tap water in Phoenix to have many of the normal
>> characteristics of "corked wine."
>
> Yup, I'm with you, Hunt. I find the tap water in several major cities
> (Chicago and Indianapolis come to mind) undrinkable because of the
> TCA-like smell to it. It's not TCA, but other chlorinated organics that
> give rise to that character. Still, it's enough to put me off their tap
> water. FWIW, I can't tolerate the smell of patchouli oil for the same
> reason.
>
You should try the water in Adelaide and the Barossa and you would
understand why they make so much wine:-)
Graham

In article >, says...
>
>Hunt wrote:
>> In article . com>,
>> says...
>> [SNIP]
>> has
>>
>>>anyone experienced other corked veggies
>>
>>
>> No, but I find the tap water in Phoenix to have many of the normal
>> characteristics of "corked wine."
>
>Yup, I'm with you, Hunt. I find the tap water in several major cities
>(Chicago and Indianapolis come to mind) undrinkable because of the
>TCA-like smell to it. It's not TCA, but other chlorinated organics that
>give rise to that character. Still, it's enough to put me off their tap
>water. FWIW, I can't tolerate the smell of patchouli oil for the same
>reason.
>
>Mark Lipton
>--
>alt.food.wine FAQ: http://winefaq.hostexcellence.com

I often wonder what effect my use of tap water (double filtered, but still
from the Rio Salado via the PHX treatment plants) has on my glassware. I do
several stages to try and rid them of any residue, but still wonder. Plus,
they are stored, bowl up in a closed, but not sealed cabinet. In PHX, we have
these wonderful dust storms, haboobs, that roll through the Valley. Microfine
dust particals, blown high into the air. I can smell these coming, often
before I see them, if I'm home in my little box canyon especially. The dust
makes its way into the homes, regardless of how tightly they are sealed. I
guess that Georg Riedel would have a field day, should he come to my home and
sniff my wine glasses!

Hunt