My Guac game is on point, too.

Avocados are amazing.

I'd rather eat dog shit served in a dirty ash tray. I would eat guacamole from time to time when at Mexican restaurants and my stomach would feel odd sometimes afterwards. I always chalked it up to too many margaritas. Then one day a couple years ago I had some sort of tacos at a restaurant and there were raw avocados in it. 20 mins after eating them I was BURSTING INTO FLAMES. Like injecting a canister of OC directly into your blood and microwaving your stomach. I probably should have gone to an ER but I just induced vomiting and rolled around on my bed for an hour and all was fine. I later had an allergy test done and I have some sort of latex derivative allergy (not gloves or condoms, but avocado and bananas). I've never eaten dog shit, but I am guessing I wouldn't have that reaction from it.

Haas are bomb, but if I see stringy avos it's getting tossed. Also got a few that ripened at the same time. I'll be having avos for the next 3 days straight.

quote:

Originally posted by Jim Shugart:

Note the "iridescent" green color, relatively smooth skin and very light-colored fruit. I don't like that kind, whatever it is. Those have no taste. I like the Hass, with a darker, more wrinkly rind and darker fruit.

Great in guac and sammiches. My daughter batters(spicy) and fries slices, quite tasty.

....I've taken to heating on the grill a bit in the little veggie-basket thing I got at the Chefs-R-Us center.

Don't need no nothing with it, although everything (almost) listed above helps extend the excuse to Get More Avos.

Indirect "reverse sear" pitted with skin on or with skin off, either works very well for my taste.

We've also got one of the 'worlds best' recipes that includes a touch of yogurt & list of possibles from above notes.

While guacamole is a much favored 'green pudding' here, I like the bare grilled results just as well without the extras added.

quote:

Originally posted by egregore:

quote:

Originally posted by Jim Shugart:

Note the "iridescent" green color, relatively smooth skin and very light-colored fruit. I don't like that kind, whatever it is. Those have no taste. I like the Hass, with a darker, more wrinkly rind and darker fruit.

Looks like a nasty "slimcado", I mention earlier. Flat out nasty, compared to a Haas.

A mortgage that comes with free avocado toast:

http://m.startribune.com/a-mor...-the-side/431528233/

I will spare you the whole song

I like to slice them in half, squeeze lime juice and sprinkle cayenne pepper on the halves and eat them with a spoon. The dark skinned avocados are far better eating IMO.

This message has been edited. Last edited by: arfmel,

All the nutrition is suppose to be at the skin.

It's a funny fruit. I like guacamole but I don't think I have ever bought one in my life. Our local Mexican restaurant puts it on a a bunch of their dishes and I always gulp it down but that is pretty much the only way I get it.

quote:

Originally posted by egregore:

quote:

Originally posted by Jim Shugart:

Note the "iridescent" green color, relatively smooth skin and very light-colored fruit. I don't like that kind, whatever it is. Those have no taste. I like the Hass, with a darker, more wrinkly rind and darker fruit.

As someone who grows avocados (Hass, Lamb Hass, GEM, Sir Prize, Harvest, & Reed not counting the pollenizers - Bacon, Ettinger, Fuerte, Walter Hole, & Zutano), that looks a lot like a Hass that someone cut open way too early.

I love avocado and we almost always have them in stock here at home.

Avocado Sandwich - Best thing the Ex did for me

Whole wheat bread(We use Brownberry), toasted
Cream Cheese
Tomato slice(s)
Avocado, sliced(1/4?)
Alfalfa sprouts