takeout

[Jeff Grossman]

Just bought a sandwich at the local deli/steam table place. It's wrapped and they gave it to me in a bag. The bag is corked. Ugh.

 

[Cole Kendall]

I am reminded of SF Joe (I believe) once speaking of a corked mattress.

 

[MLipton]

I've certainly had corked apples and carrots. Anything that comes in contact with paper or cardboard is potentially susceptible.

Mark Lipton

 

[Jeff Grossman]

Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

 

[Peter Creasey]

In the case of vegetables, fruit, etc., I wonder how much it matters for folks not susceptible to TCA indicator(s). Presumably, the nutrition is still intact and taste drawbacks, if any, are probably not detected.

. . . . . Pete

 

[Todd Abrams]

originally posted by Jeff Grossman:
Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

I've heard tales of submerging plastic food wrap into corked wine to remove the TCA compound. I was skeptical, until I tried it once. Now I just outright don't believe it.

 

[Jeff Grossman]

originally posted by Todd Abrams:

originally posted by Jeff Grossman:
Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

I've heard tales of submerging plastic food wrap into corked wine to remove the TCA compound. I was skeptical, until I tried it once. Now I just outright don't believe it.

I tried it once, too. I think it may have lessened the rankness a little bit but the wine still was not drinkable. Now I save a baggie and just dump the wine.

 

[MLipton]

originally posted by Todd Abrams:

originally posted by Jeff Grossman:
Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

I've heard tales of submerging plastic food wrap into corked wine to remove the TCA compound. I was skeptical, until I tried it once. Now I just outright don't believe it.

I believe that it was supposed to be a particular polymer not readily available here, but I could be misremembering. The science is sound: solid-liquid extraction but the idea that you’ll get back a pristine wine is bogus. You may remove the TCA but also most of the aromatics do you end up at best with a fruit stripped wine. Thanks but no thanks.

Mark Lipton

 

[kirk wallace]

originally posted by MLipton:

originally posted by Todd Abrams:

originally posted by Jeff Grossman:
Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

I've heard tales of submerging plastic food wrap into corked wine to remove the TCA compound. I was skeptical, until I tried it once. Now I just outright don't believe it.

I believe that it was supposed to be a particular polymer not readily available here, but I could be misremembering. The science is sound: solid-liquid extraction but the idea that you’ll get back a pristine wine is bogus. You may remove the TCA but also most of the aromatics do you end up at best with a fruit stripped wine. Thanks but no thanks.

Mark Lipton

I think you explained this a while back -- something about UK saran still being made from polyvinylidene chloride as opposed to the US stuff being polyethylene?

 

[MLipton]

originally posted by kirk wallace:

originally posted by MLipton:

originally posted by Todd Abrams:

originally posted by Jeff Grossman:
Yeah, it happens a lot to the (heavily-processed "baby") carrots: a little rinse in chlorinated water then place in contact with cheap plastic wrapping... recipe for bleh.

I've heard tales of submerging plastic food wrap into corked wine to remove the TCA compound. I was skeptical, until I tried it once. Now I just outright don't believe it.

I believe that it was supposed to be a particular polymer not readily available here, but I could be misremembering. The science is sound: solid-liquid extraction but the idea that you’ll get back a pristine wine is bogus. You may remove the TCA but also most of the aromatics do you end up at best with a fruit stripped wine. Thanks but no thanks.

Mark Lipton

I think you explained this a while back -- something about UK saran still being made from polyvinylidene chloride as opposed to the US stuff being polyethylene?

Yup. Good memory, Kirk. Not that long ago, all Saran Wrap was PVDC. But they reformulated it a decade or two ago here in the US.

Mark Lipton

 

[Jeff Grossman]

originally posted by MLipton:
But they teformukated a decade or two ago here in the US.

Doesn't that scare the horses?

 

[MLipton]

originally posted by Jeff Grossman:

originally posted by MLipton:
But they teformukated a decade or two ago here in the US.

Doesn't that scare the horses?

The sad thing is that I wasn't even drunk when I typed that.

Mark Lipton

 

[kirk wallace]