Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: Notesfiles; site hpltca.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxj!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!hplabs!hpisla!hplvla!hpltca!marc From: marc@hpltca.UUCP (marc) Newsgroups: net.cooks Subject: Re: water chestnuts Message-ID: <9400001@hpltca.UUCP> Date: Tue, 20-Aug-85 20:39:00 EDT Article-I.D.: hpltca.9400001 Posted: Tue Aug 20 20:39:00 1985 Date-Received: Sun, 25-Aug-85 05:29:28 EDT References: <3711@decwrl.UUCP> Organization: HP Loveland Instrument Technology Center Lines: 20 If you have never had the pleasure of eating fresh water chestnuts, as opposed to the canned type, you have not lived. The down side is that the fresh kind take *forever* to peel, even using a super-sharp paring knife. I too have opened a can of water chestnuts and found a bad smell. I then checked the sealed lip of the can for corrosion, and yes, there was some blue-green powdery crud. I assumed that the seal of the can had been breached, either by the corrosion or by impact which then gave the corrosion a path into the contents, and threw the can away. It seems that some of the oriental canning plants still use three piece cans (top, bottom, and side) sealed with a solder. The rims of this type of can are prone to damage either from impact, moisture, or a combination of the two. Get fresh water chestnuts at your local oriental food market and enjoy! Be prepared to spend at least 1/2 hour peeling enough for one good wok-full of food, however. Marc Clarke Loveland Technology Center Hewlett-Packard Company