XPost: alt.usage.english, soc.culture.german   
   From: ram@zedat.fu-berlin.de   
      
   ram@zedat.fu-berlin.de (Stefan Ram) wrote or quoted:   
   >Well now, ain't that just the cat's pajamas! It's so dang   
   >typical of a German fella to say, "Cameriere! Le vin a   
   >pris le goût du bouchon !" that I'm just plumb inclined to   
   >ignore that ill-fitting "ißt" (in German, one "trinkt" wine,   
   >one does not "ißt" it) and say, "Why, it's cork!".   
      
     While the grape juice may be the most well-known victim of that   
     darn cork taint, why shucks, even other vittles like fruits   
     and veggies, baked goods, and even some processed foods can   
     pick up those pesky cork-like flavors if they get mixed up with   
     trichloroanisole-laced materials during processing or packaging.   
      
     Yep, it's a real pickle when that happens. That trichloroanisole   
     stuff is like a skunk at a garden party - it just waltzes right   
     in and ruins the whole darn batch. Folks in the food biz gotta   
     keep a real close eye on their materials and make dadgum sure they   
     don't let that stinker anywhere near their products. Otherwise,   
     they're liable to end up with a real dog's breakfast on their hands.   
      
     Anywho, that's the long and short of it, as they say. Just another   
     one of them food science conundrums us eggheads gotta keep an   
     eye on. Now, where was I? Ah yes, back to my crossword puzzle!   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)