That thread has become unmanageably long :-(

[Sir C]

Can't we have a new one?

[Burney]

Can't we have a new one?

Well clearly we can, yes.

[Burney]

Can't we have a new one?

Here's a picture of a small child happily rolling around in coca leaves, the jammy little fecker.

Screen Shot 2017-04-06 at 12.01.05.jpg

[Sir C]

Here's a picture of a small child happily rolling around in coca leaves, the jammy little fecker.

Screen Shot 2017-04-06 at 12.01.05.jpg

Hmm, a little squeeze of lime and some salt and he's all set.

Speaking of avocadoes, I have made quite a lot of guacamole recently. The secret, of course, is lots of lime and salt.

Lime and salt just make anything taste good.

[Burney]

Hmm, a little squeeze of lime and some salt and he's all set.

Speaking of avocadoes, I have made quite a lot of guacamole recently. The secret, of course, is lots of lime and salt.

Lime and salt just make anything taste good.

Yes. Although I'm not sure about ceviche.

For me, a good belt of raw onion and some chilli heat is what makes a good guacamole. Otherwise it can be bland.

[Sir C]

Yes. Although I'm not sure about ceviche.

For me, a good belt of raw onion and some chilli heat is what makes a good guacamole. Otherwise it can be bland.

Also coriander. Plenty of coriander.

[Burney]

Also coriander. Plenty of coriander.

For me, yes. Although some people are funny on coriander. It's genetic.

[The Insider]

For me, yes. Although some people are funny on coriander. It's genetic.

A drop or of tequila or Spanish brandy livens even the dullest guacamole up - as they do in most things.