I've been eating avocados almost every day for 15 years. I've never cut one in half.
Originally Posted by TheCount
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When my knife gets stuck in the avocado seed I leave it on the counter and let my husband find it.
Is that some weird kind of California innuendo?
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there should be a law.
I've never heard of boiling one. I have heard of putting it in the oven on low to speed ripening but they taste cooked to me and I not like cooked avocado. I just let them ripen.
Aww they aren't so bad if you moosh 'em up and mix 'em with $#@! then put it on something else to further obscure the taste..
They taste good plain, eaten with a spoon. You can put some salt n pepper on them too. Or spread it on bread like butter.Aww they aren't so bad if you moosh 'em up and mix 'em with $#@! then put it on something else to further obscure the taste..
If you mush them up (still should be chunky) you can mix a little lemon or lime juice, salt, pepper, diced onions, garlic and tomatoes - add some cilantro and you have a classic guac. You can also add some diced jalapenos or a dash of olive oil as well if so inclined.
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http://www.newser.com/story/252692/p...-are-here.htmlWho knew whipping up guac could be such dangerous business? A British retailer, apparently, as it has just introduced a pitless avocado to the masses to prevent the injury known as "avocado hand." The Guardian reports on Marks & Spencer's limited-edition cocktail avocado, a variety grown in Spain and usually only seen in top Paris restaurants. The special avocado is between 2 inches and 3 inches long (making it slimmer than a typical avocado) and boasts an edible skin. The plant it comes from is unpollinated, meaning the pit never grows inside, and one of M&S' goals in selling it is to keep people from slicing their hands and fingers while trying to de-pit the fruit.
"This amazing fruit has been on our radar for a couple of years, and we're very excited to have finally been able to get hold of some for our customers to try," M&S food scientist Charlotte Curtis says. The Independent notes that avocado aficionados will still enjoy the taste they're familiar with: one that's "smooth and creamy … and rich in flavor." Curtis adds that the ready-to-nosh avocados are ideal for on-the-go lunches and snacks and as salad add-ons or garnishes, per Today; she also suggests deep-frying them. A pack of a handful of the avocados is said to sell for around $2.50 at M&S, though, in bad news for US consumers, they are available only in the UK for now.
Yep. That's how I usually eat them. They best ones I ever got were at Giant Eagle. Large, smooth, and really, really, dry. They sold from about mid-May until beginning of July.
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I suspect there wouldn't be so many problems if they stopped using those puny California Avocados and went with the big Mexican ones instead.
I had no idea avocados were a problem. Are people seriously just in that much a hurry all the time to go nowhere? I know they spoil fast if left on the counter, but I don't think a couple minutes will make a huge difference...
The same people that want knives to be dull, yet, still be perfectly sharp to cut avocados with.
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