"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