Overheard on the General Topics Board

Published on Wednesday, March 23, 2011, by Sarah Perry / Edit Post

"My mom used to make it sometimes when Dad would bag a rabbit or two. It's kind of like sauerbraten, in that it's braised in a kind of pickle, but it marinates only an hour or so instead of days. She got the recipe from her dad, who was 100% German, a hunter and the family's best cook, not necessarily in that order. We all loved it, but one day Dad brought home tarragon vinegar by mistake, and she tried to make it anyway. It was so violently bad she never made it again, because Dad couldn't get his remembered reaction out of his head. However, her regular milk-braised rabbit was so good we hardly missed it." – Will Owen on hasenpfeffer

"In a seasoning packet that came with some black-eyed peas, this 'ham type flavor' was listed as an ingredient. What in the world is that? I've heard of ham 'flavor,' but ham 'type' flavor? Whew!" – alkapal

"I have a friend who makes his own. I guess it is tea with a fungus that grows on top of it. I tried some and it tasted like tea with almost a carbonated tingle to it and tasted mildly alcoholic kind of like a wine cooler. It wasn't bad but didn't blow me away either. He makes his own because it is cheap and he can control the ingredients. Supposedly it cures whatever ails you (like most weird things seem to)." – LorenM on kombucha

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