Prog Chefs Unite!!!

just cooked-up the biggest con of a dinner and I'm rather proud of it, Sweet and Sour Pork Chops

^ sounds like a good quick Chinese style S&W sauce, I'd want to mix the juices from the chops in with the sauce before pouring over

and yeah I think Eric would be using strip bacon, smoked and probably thick cut

Chicken-avocado 

• 1 chickenbreast
• water, salt
• 2-3 tbsp mayonaise
• 1 avocado (ripe)
• pepper

Cook the chicken with little bit of water and salt. When ready, let it cool and shred the chicken. Add mayonaise, avocado, salt, pepper and mix all together.

^

I once rented a villa in southern Spain that was surrounded by avocado groves. First day there I stepped on a rotten avocado pear - the stench was unbelievable - I haven't been able to eat one since.

The other week I bought a bag of Haas avocados at Trader Joe's, and when I tried to make guacamole out of them I understood why they were rather cheap ($ 3.49 for a bag of four). They were dry as dust, and half of each fruit was mouldy, or something to that effect. On the other hand, all my previous experiences with Haas avocados have been positive, and my guacamole is not half bad either (though I don't use mayonnaise or olive oil in mine).

Of course! Since avocados are already creamy and fatty (though it's good fat), when they are all nicely ripe and soft they don't need anything extra. Generally, I mash the avocado pulp with lime juice, then I add finely chopped tomatoes (I find cherry tomatoes particularly good for this purpose), cilantro (or coriander, or Chinese parsley, whatever you call it), fresh chilies (one is more than enough for us) or, if I am feeling lazy, some chili paste (sambal oelek), and season with salt. I may add some chopped onion too, though I don't find it necessary.

I also make fresh salsa quite often, since Micky loves Mexican food. I have made it with tomatoes (what they call pico de gallo here), and also with mangoes - which is utterly delicious. As with guacamole, I rarely put any oil in salsa - I find it's tasty enough as it is.

Thanks - I might try that version 'cos it sounds good.

Just thrown together one of my all time favourite lunchtime snacks - mushrooms on toast: A large pan-full¹ of black-gilled flat mushrooms sliced, a generous knob of butter, a splash of olive oil, a crushed clove of garlic and plenty of freshly ground black pepper heated over a very low heat for several minutes so the liquid comes out of the mushrooms and mingles with the oil to make an unctuous (yeah, I've been reading Nigel Slater) gravy to soak into a thick door-stop of toasted granary bread.

^ I have to admit to being a complete wuss when it comes to wild mushrooms - I see plenty growing wild but don't know which ones taste good from those that will kill me - I'll stick to the supermarket, at least Debs can sue them if I die.