Not a review - just a suggestion. I have found that peeling the mirliton raw and dicing it into small 1/2" cubes cuts the preparation time by about 35-40 minutes. Just put them in your frypan with about 1/2 to 1 cup water and cover the pan. Cook over a medium heat stirring them often to make sure the water doesn't cook out too quickly. They cook to a nice soft stage in about 15 minutes, then you can continue with whatever recipe you want to use (except stuffed mirlitons, of course).