Recently I bought some canned lobster, first time in years. Took it home, started to open the can, and liquid spurted out, about 2 inches high. I threw the can out. My BIL insisted later that it would have been fine, that lobster always does that.
Yesterday, brought home a jar of fermented cabbage and beets. Unscrewed the lid, liquid and cabbage mixture spurted out. I threw it out. BIL now convinced I’m paranoid.
Am I? Ain’t ever eating flying lobster, but the cabbage and beets?
If it spurts it will kill you. How fond are you of your brother-in-law? Let him eat it.
Maybe the b-i-l had the same idea.
Until now, I thought we got along great.:dubious: Anyone got a recipe for lobster borscht?
I was curious about the cabbage and beets, as they were fermented, (on purpose, I mean) and I’ve never bought anything like that before. “Ukrainian kimchi,” I guess. Is a certain liveliness a feature of fermented foods?
It depends on your altitude.
Here in Colorado, we sometimes see cans and packages bulging due to the altitude change. I’ve occasionally had a tuna can spurt upon opening.
I’m gonna agree with Flyer. I’m also in Colorado. I have learned to aim the yogurt the other way. You know, toward the sink. Also, tuna.
But…canned lobster? That doesn’t sound like a very good idea in the first place.
Kimchi always spurts a bit. There’s even a warning on the label.
Could all cans of food learn how to spurt?
Well, surstromming spurts when it’s fermented enough–so much so that they recommend opening it under water. Then again, it definitely smells like something that should kill you.
Some canned foods will spurt when opened, it’s hard to say in a particular case based on the packing conditions and then the local air pressure too. But if something spurts 2 inches out of the can like that I’m just not going to eat it. This particular situation won’t effect me, I’m not buying lobster in cans, I can get the bugs fresh off the docks if I want to. My sympathies to those not so fortunate.
If they know enough about their own bodies, yes. But not all canned-food experts agree that the “can-opener spot” even exists.