NFT: Avocados

Basically all you need. My daughters were way ahead of the toast craze

love making guacamole, and in salads they are good. But my wife can just eat them with a spoon which isn't appealing to me at all.

it doesn't brown either.

I thought you were talking about the seed. If you keep the seed in, they don't brown either or are much much slower to oxidize. If you make a guac, put lemon juice on it and throw the seeds on top to keep it green.

Spinach, Red Onion, Small Tomato, Avocado and pumpkin seads.

Drisel with Olive Oil.

:GoodStuff:

evo and aged raspberry balsamic and sprinkle fennel pollen and fresh ground pepper on it

I also like to cut it into cubes and mix it into potato, chicken, shrimp and/or lobster salad

also serve halved in the shell - pit removed with meyer lemon and evo

my favorite sushi roll is salmon and avocado with cucumber (Atlantic roll)

guacamole is always good too : )

interesting, useful hint, makes sense.

In addition to guac, avocado toast is easy delicious:
just spoon out some ripe (or just nearly ripe) flesh, spread it on your favorite toasted breat, S&P, some EVOO, tomato slice if you wish, once the tomatoes are locally ripe, amazing how good for how quick.

Pilgrim, that's quite the breakfast routine.

In comment 15744708 ColHowPepper said:

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Pilgrim, that's quite the breakfast routine.

Thanks!!!

Eden Organic Pumpkin Seeds, Dry Roasted
https://www.amazon.com/dp/B000LKTJ9C?psc=1&ref=ppx_yo2ov_dt_b_product_details - ( New Window )

terrific

cumin, salt and lime atop some well toasted sourdough is a breakfast favorite in my family.

.

In comment 15744695 gidiefor said:

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evo and aged raspberry balsamic and sprinkle fennel pollen and fresh ground pepper on it

Where do you get your fennel pollen?

I enjoy it in soft-shell tacos, salads, and sushi. I will chunk it up and eat it with scrambled eggs and salsa. I'll cut it in half eat it with a spoon and a little salt. I think I'll try with EVOO next time.

The thing that gets me is I can't always predict which avocado is good or not. I always get them with the stem intact. But, I still get some where they have spots inside and are inedible. Almost rotten. I place them in a paper bag to ripen for a couple days, maybe three. And when I cut them open, most times they are perfect. But every so often, I get a one that's awful. From the exterior, they look just fine. I wish I knew of a better way to judge a good avocado.

Any advise?

In comment 15744718 Del Shofner said:

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In comment 15744695 gidiefor said: Quote: evo and aged raspberry balsamic and sprinkle fennel pollen and fresh ground pepper on it Where do you get your fennel pollen?

I have two sources I've linked -- one for wild fennel pollen from Italy and another for organic fennel pollen in California

The organic stuff is more expensive, but generally more fragrant in my opinion. If you sign up on their site they have sales with discounts periodically.

In comment 15744720 MadPlaid said:

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I enjoy it in soft-shell tacos, salads, and sushi. I will chunk it up and eat it with scrambled eggs and salsa. I'll cut it in half eat it with a spoon and a little salt. I think I'll try with EVOO next time. The thing that gets me is I can't always predict which avocado is good or not. I always get them with the stem intact. But, I still get some where they have spots inside and are inedible. Almost rotten. I place them in a paper bag to ripen for a couple days, maybe three. And when I cut them open, most times they are perfect. But every so often, I get a one that's awful. From the exterior, they look just fine. I wish I knew of a better way to judge a good avocado. Any advise?

Yes; my advice is to not put them in a paper bag. First, it is unnecessary to ripen them that way. If you place them on the counter and just let them sit in open air. They will generally ripen in two to three days this way. Second, the problem in a paper bag is you are increasing the ethane gas concentration to "ripen" them. You want them to naturally ripen and not speed up the process. Speeding up the aging process promotes the browning of the flesh.

avo. It's a great open sandwich.

I'll give that a try.

Cheers

in avocado is something I eat multiple times a week.

mine on gluten free sprouted grain toast with some sauteed kale and accompanied with a kombucha.

lol, ok that's a joke I really don't like avocado - in any way even in guacamole. one of maybe two foods on the planet I do not like.

multiple purposes, but it's always a pain in the ass trying to predict when they'll ripen. And you can't usually wait for the day of or day before, because there usually aren't any in the store that are perfectly ripe.

as well as with my Peruvian chicken. Look at the link below for my favorite drink overseas:


Quick and Healthy Avocado and honey drink with milk - ( New Window )

best on a burger with cheese, tomato and onion. also a chicken avocado sandwich is good.

Having one with the addition of sliced avocado takes it to a whole new level.

Very popular out here on this side of the country.

Salt and pepper usually.

Avocado
Tortillas
Some type of cheese
Hummus ( been making my own these day…and it’s worth it )

Four things you will always find in my refrigerator

My sisters are huge fans of avocado oil…I have yet to try it. But the love it

Anyone use it?

With Shrimp or Chicken Salad, or criolla or some lime and salt.
Leave them in a place where you can see them and cop a feel every now and then to see if they are ready. Like mentioned above, 2-3 days is normal.
Cut in half, use the half without the pit and wrap the other half with the pit and refrigerate. Use it pretty quickly as may turn brown on surface. If it does, scrape it off and use the rest.
I get the people who don’t get avocados, but I enjoy them.

I chose chicken. Was surprisingly filling and really good.

In comment 15745259 lono801 said:

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My sisters are huge fans of avocado oil…I have yet to try it. But the love it Anyone use it?

I use it in my guac.

In comment 15745316 Bill in UT said:

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In comment 15745259 lono801 said: Quote: My sisters are huge fans of avocado oil…I have yet to try it. But the love it Anyone use it? I use it in my guac.

I use it as a sub for olive oil, burn temp is higher and doesn't leave as much flavor

You add avocado oil to your guacamole which presumably is already avocado based??

In comment 15745259 lono801 said:

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My sisters are huge fans of avocado oil…I have yet to try it. But the love it Anyone use it?

I use avocado oil for high temp sautéing or frying. It has a noticeably higher smoke point than olive oil and equally good flavor (for this purpose).

*The oldest daughter makes great spicy guacamole with chips/salsa
*All the girls make avocado toast in morning
*Wife puts it in salads
*Every now and then I make egg sandwiches and put sliced avocado as one of the toppings

Pretty damn versatile...

To further keep cut Avocados from turning brown for a day or so use lemon or lime juice on them and put them in an airtight container

In comment 15744977 CRinCA said:

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Having one with the addition of sliced avocado takes it to a whole new level. Very popular out here on this side of the country.

^^^^ Yes, yes, yes. I'd like to add that the BLT with Avocado, is also really good with seared Tuna, still rare of course. A 'BLTAT' Bacon, Lettuce, Tomato, Avocado, Tuna.
I also love Guacamole, as well as a roasted Tomatillo & Avocado Salsa, in which you roast Tomatillos, Garlic, Onion & Jalapeño, then mash them all together with ripe Avocado. The tangy Tomatillo mixed with the Avocado is great.

This may sound a little weird, but I think it's a great dish - Banana Salsa

1 Firm Banana diced small
1 Avocado diced small (don't use one that is too soft)
2 Tbs. Minced Red Onion
6 Tbs. Minced Peppers (a mix of red, yellow & orange is great)
1 Minced Jalapeno
To Taste -Chopped Cilantro
Toss them all together, and make a little dressing of:
2 Tbs Lime Juice
1 Tbs Brown Sugar
2 tsp Sriracha sauce
toss dressing over salsa, and serve. It might sound odd, but it's really good.

In comment 15745345 CRinCA said:

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You add avocado oil to your guacamole which presumably is already avocado based??

Yeah, my guac recipe calls for a couple of tablespoons of oil and I felt that avocado oil would complement it.

Scoop out with spoon.

Also great with over easy eggs and toast.

In comment 15745426 smshmth8690 said:

Quote:

In comment 15744977 CRinCA said: Quote: Having one with the addition of sliced avocado takes it to a whole new level. Very popular out here on this side of the country. ^^^^ Yes, yes, yes. I'd like to add that the BLT with Avocado, is also really good with seared Tuna, still rare of course. A 'BLTAT' Bacon, Lettuce, Tomato, Avocado, Tuna. I also love Guacamole, as well as a roasted Tomatillo & Avocado Salsa, in which you roast Tomatillos, Garlic, Onion & Jalapeño, then mash them all together with ripe Avocado. The tangy Tomatillo mixed with the Avocado is great. This may sound a little weird, but I think it's a great dish - Banana Salsa 1 Firm Banana diced small 1 Avocado diced small (don't use one that is too soft) 2 Tbs. Minced Red Onion 6 Tbs. Minced Peppers (a mix of red, yellow & orange is great) 1 Minced Jalapeno To Taste -Chopped Cilantro Toss them all together, and make a little dressing of: 2 Tbs Lime Juice 1 Tbs Brown Sugar 2 tsp Sriracha sauce toss dressing over salsa, and serve. It might sound odd, but it's really good.

Drew, that salsa sounds inviting. Anything you'd pair it with? Would banana go with a fish taco?

🤢🤢🤮🤮

it has to have fresh chopped cilantro

but a good guac is hard to beat.

The wife has stopped buying them, though, after reading a report that Mexican drug cartels have taken over the avocado market. :-(

In comment 15745543 Section331 said:

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but a good guac is hard to beat. The wife has stopped buying them, though, after reading a report that Mexican drug cartels have taken over the avocado market. :-(

Section, my wife asked me to stop buying "Avocados from Mexico" for this reason. There are other Avocados you can buy that are not part of the Cartel. There are Avocados from California and "Fair Trade" Avocados in the market place as well. You just have to shop around and you can find a source for Avocados that are not from the Mexican cartel.

In comment 15745442 Bill in UT said:

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In comment 15745426 smshmth8690 said: Quote: In comment 15744977 CRinCA said: Quote: Having one with the addition of sliced avocado takes it to a whole new level. Very popular out here on this side of the country. ^^^^ Yes, yes, yes. I'd like to add that the BLT with Avocado, is also really good with seared Tuna, still rare of course. A 'BLTAT' Bacon, Lettuce, Tomato, Avocado, Tuna. I also love Guacamole, as well as a roasted Tomatillo & Avocado Salsa, in which you roast Tomatillos, Garlic, Onion & Jalapeño, then mash them all together with ripe Avocado. The tangy Tomatillo mixed with the Avocado is great. This may sound a little weird, but I think it's a great dish - Banana Salsa 1 Firm Banana diced small 1 Avocado diced small (don't use one that is too soft) 2 Tbs. Minced Red Onion 6 Tbs. Minced Peppers (a mix of red, yellow & orange is great) 1 Minced Jalapeno To Taste -Chopped Cilantro Toss them all together, and make a little dressing of: 2 Tbs Lime Juice 1 Tbs Brown Sugar 2 tsp Sriracha sauce toss dressing over salsa, and serve. It might sound odd, but it's really good. Drew, that salsa sounds inviting. Anything you'd pair it with? Would banana go with a fish taco?

Usually pair it with grilled poultry, but I think it would be good on fish tacos, especially using a meatier piece of grilled fish.

In comment 15745728 smshmth8690 said:

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Usually pair it with grilled poultry, but I think it would be good on fish tacos, especially using a meatier piece of grilled fish.

Thanks, Drew

In comment 15745571 gidiefor said:

Quote:

In comment 15745543 Section331 said: Quote: but a good guac is hard to beat. The wife has stopped buying them, though, after reading a report that Mexican drug cartels have taken over the avocado market. :-( Section, my wife asked me to stop buying "Avocados from Mexico" for this reason. There are other Avocados you can buy that are not part of the Cartel. There are Avocados from California and "Fair Trade" Avocados in the market place as well. You just have to shop around and you can find a source for Avocados that are not from the Mexican cartel.

Thanks gidie, I’ll let her know!

In comment 15745728 smshmth8690 said:

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In comment 15745442 Bill in UT said: Quote: In comment 15745426 smshmth8690 said: Quote: In comment 15744977 CRinCA said: Quote: Having one with the addition of sliced avocado takes it to a whole new level. Very popular out here on this side of the country. ^^^^ Yes, yes, yes. I'd like to add that the BLT with Avocado, is also really good with seared Tuna, still rare of course. A 'BLTAT' Bacon, Lettuce, Tomato, Avocado, Tuna. I also love Guacamole, as well as a roasted Tomatillo & Avocado Salsa, in which you roast Tomatillos, Garlic, Onion & Jalapeño, then mash them all together with ripe Avocado. The tangy Tomatillo mixed with the Avocado is great. This may sound a little weird, but I think it's a great dish - Banana Salsa 1 Firm Banana diced small 1 Avocado diced small (don't use one that is too soft) 2 Tbs. Minced Red Onion 6 Tbs. Minced Peppers (a mix of red, yellow & orange is great) 1 Minced Jalapeno To Taste -Chopped Cilantro Toss them all together, and make a little dressing of: 2 Tbs Lime Juice 1 Tbs Brown Sugar 2 tsp Sriracha sauce toss dressing over salsa, and serve. It might sound odd, but it's really good. Drew, that salsa sounds inviting. Anything you'd pair it with? Would banana go with a fish taco? Usually pair it with grilled poultry, but I think it would be good on fish tacos, especially using a meatier piece of grilled fish.

I do something similar but use a mango instead of the banana

In comment 15746128 montanagiant said:

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In comment 15745728 smshmth8690 said: Quote: In comment 15745442 Bill in UT said: Quote: In comment 15745426 smshmth8690 said: Quote: In comment 15744977 CRinCA said: Quote: Having one with the addition of sliced avocado takes it to a whole new level. Very popular out here on this side of the country. ^^^^ Yes, yes, yes. I'd like to add that the BLT with Avocado, is also really good with seared Tuna, still rare of course. A 'BLTAT' Bacon, Lettuce, Tomato, Avocado, Tuna. I also love Guacamole, as well as a roasted Tomatillo & Avocado Salsa, in which you roast Tomatillos, Garlic, Onion & Jalapeño, then mash them all together with ripe Avocado. The tangy Tomatillo mixed with the Avocado is great. This may sound a little weird, but I think it's a great dish - Banana Salsa 1 Firm Banana diced small 1 Avocado diced small (don't use one that is too soft) 2 Tbs. Minced Red Onion 6 Tbs. Minced Peppers (a mix of red, yellow & orange is great) 1 Minced Jalapeno To Taste -Chopped Cilantro Toss them all together, and make a little dressing of: 2 Tbs Lime Juice 1 Tbs Brown Sugar 2 tsp Sriracha sauce toss dressing over salsa, and serve. It might sound odd, but it's really good. Drew, that salsa sounds inviting. Anything you'd pair it with? Would banana go with a fish taco? Usually pair it with grilled poultry, but I think it would be good on fish tacos, especially using a meatier piece of grilled fish. I do something similar but use a mango instead of the banana

Sounds good, I'll try it too.

I grew up with a mother who was born and raised in Florida who had avocado trees in her yard and were part of her daily diet. When she moved north to Upstate NY, she would find avocados that were very difficult to find in this state during those years. But she always found some and bought them. So I started eating them as a toddler and thought everyone did. I discovered back in the 50's and early 60's, the kids in school had never heard of them and thought it was an oddity and I was a weirdo (which is not far from the truth, but not because of avocados). Now they are everywhere and easy to find

Anyway, I've always done nothing more than slice them in half, de-pit them, then cut them up in slices. Sprinkle a little apple vinegar on them and a little salt and viola, that's how I have eaten them my whole life