Overheard on the General Topics Board

Published on Wednesday, February 2, 2011, by Sarah Perry / Edit Post

"Pechuga is when you cut a piece of the thick part of the agave leaf and then let it ferment using a process that makes it yield its sweetness... after it's finished, the slice tastes sweet and has a lot of water inside. I've had it in places where they produce real mezcal; you chew on it and it releases a sweet and fresh flavor, actually some people in Oaxaca keep a few 'pechugas' in their fridge for the hot summer days because it is very very refreshing." – Umr on pechuga mezcal

"Our family's 'goulash' was chopped bacon, then hamburger, then canned kidney beans, finished in a sauce of cream of tomato soup. I adored it, especially when it was served on egg noodles. I had forgotten about it until my then-girlfriend and I stopped by my uncle and aunt's house in San Bernardino on our way to Tennessee, and Aunt Jackie made that as a family treat. Almost twenty years on, the taste was exactly as I remembered, and as awful as I knew it really was I loved it all over again." – Will Owen on the names of family dishes

"There are many types of panko in Japan just like there are many types of bread in the USA. ... One veggie that uses panko is potatoes. Panko potatoes are big in Japan and they eat them with [Kewpie] mayo. They are cut into disks, coated in panko and deep fried." – pudytat

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