Prog Chefs Unite!!!

^ sounds good Eric

mmmmmmmm I was going to make a simple fruit flan tomorrow, perhaps that may become a banoffee pie now

June wrote: Dean wrote: ^ I've only every boiled it in the can (unopened & no puncture holes) - works great and never had any accidents (it cannot produce enough pressure to rupture the can) and need to top up the water from time to time to keep the can covered. However I usually boil it for 3 hours for a thicker texture.   Actually, I was looking up on the internet today because I couldn't remember how long to even boil it, and everywhere it said "don't boil it, it's dangerous" so maybe I got brainwashed, even though I never had any problems boiling it either and let it cool for a long time before opening it, just in case.   In any case, to make it in the oven is complicated and it gets all lumpy too, but I thought maybe in the microwave, there'd be no lumps.

^ I've only every boiled it in the can (unopened & no puncture holes) - works great and never had any accidents (it cannot produce enough pressure to rupture the can) and need to top up the water from time to time to keep the can covered. However I usually boil it for 3 hours for a thicker texture.

Do any of the United ProgChef have the best muffuleta recipe in the world, by any chance?

^ 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.

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.

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

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.

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).