I’ve gleaned that they can be fickle. I should buy them firm, so I have a day or so to mull over preparation.
If I recall, they were mainly neutral, smooth/creamy, and I have a hard time describing flavors.
I love guacamole. Mine is usually just avacado, salt, pepper, cumin and lemon juice. My husband adds some extra if he makes it. Garlic powder and cilantro I think? But I like mine with less. Love it in breakfast tacos and on quesadillas.
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Yours sounds good. Cilantro tastes really funky to me, so when I make it I’m going cilantro free.
Might heat it up a little with some chili oil. I’ll play with an ingredient for like a year or so, doing “a little this, a little that…” until I land on just right.
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Cumin is weird for me. Once I notice it in a bad way, I’m pretty much done eating whatever it’s in. Unless it’s tacos, then it’s okay.
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Thats my easy button to make things mexican. 
.
Regular chicken? Boring.
Throw in a pinch of cumin, viola! Mexican chicken! Yay!
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Cumin is one of those things that “a little bit goes a long way”
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Halve a bunch of cherry tomatoes and toss them with salt, pepper, and brown sugar or honey. Lay them on a rack on a sheet tray (put down foil to make clean-up easier), and smoke at 250f for 45 minutes, or longer if you like them jammy. You can throw the buratta in also if you’d like.
Slice a bunch of different colored tomatoes into rounds, dress with red wine vinagrette (red wine vinegar, sugar, salt, pepper, evoo), top with smoked tomatoes, burrata, and basil leaves.
Balsamic glaze if you want to.
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Thanks! I’ll give it a shot soon!
Makes like a Laetiporus liqueur. Poured it over a chuck roast in the crock pot.
Not sure if I’m gonna add the maitake or not. 
.
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That is so smart
Report on the kitchen. Unfortunately no pics because tech not allowed inside for food safety reasons. Apparently people make packaged items to sell so they are super strict.
anyways, I made strawberries pickled in an acv and sugar brine with sezchuan peppercorns infused. Very successful. I could actually feel the peppercorn numbing and the flavour was awesome. Kind of pissed that I didn’t measure how much sugar I put in because it was perfect.
They had a grain mill so I made some bulgur bread dough. It’s still rising in my fridge. Bulgur flour is greedy for water like rye, but much less sticky. I’m hoping the flavour works out because I hate working with rye. I did 1:3 bulgur to flour, 75% hydration, a little more than 1% yeast and a little more than 1% salt. The dough is rising but will be a dense bread. Might use more water next time. The kitchen manager was walking through all the safety and cleaning steps and I kind of panicked for a bit because I didn’t have a recipe. Pulled myself together and remembered ratios
garlic in the dehydrator. Pickup tomorrow morning. I want to make a spice powder with garlic, fennel and mustard.
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Is this like a maker space?
Your recipes sound very good. The strawberry jam especially. 
Does quacamole use avocado and duck fat?
Probably somewhere in the world. I have eaten many different versions of this dish. Some good, some not so much.
Mmm…mmm…
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Bulgur bread is amazing
unfortunately I slightly underbaked it (centre slightly wet)
Just 5 more min and it would have been perfect. 200 internal temp isn’t enough ig…..
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I shoot for 210f normally, or 185f if it has milk or eggs in it.
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