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Old 01-14-2015, 02:53 PM   #31
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Technically, the avocado is a fruit. In some countries, it is treated more like a fruit than a vegetable. Whereas rhubarb is a vegetable and is treated in some parts of the world as a fruit...I prefer savoury rhubarb dishes and can go savoury or sweet when it comes to an avocado. I have made the avocado lime ice cream--it was delicious. Now that I am teaching a friend's young lads how to cook (and the family happens to be vegan/vegetarian--some days they eat vegan dishes, other days not--I make a lot of vegetarian dishes, but do use traditional ingredients in a lot of things), I will explore using avocado to replace shortening in baked goods. We have vegetarian sausage on the to do list...testing on how to get the "fat" content in without using beef or pork fat...wondering if avocado could supply some of that...paneer is another option with 11% fat. EVOO, paneer and avocado might be tested to provide the fat content so we don't end up with dry sausages/veggie dogs...but I digress.
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Old 01-14-2015, 05:36 PM   #32
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Can I suggest a coupe glass or similar with diced avocado, and strawberries with a raspberry coulis sauce. simple but delicious
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Old 01-14-2015, 11:09 PM   #33
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MY friend in Brazil makes avocado milk shakes all the time. Other than the milk and avocado, Im not sure what else goes in there. Never got myself to try it though.

Michael Symon posted an avocado/ chocolate brownie recently, but I think the avocado is more for texture than taste, so Im guessing the chocolate would over power the avocado taste, making it not much of an avocado dish at all.

Chocolate Peanut Pie Recipe by Michael Symon - The Chew
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Old 01-14-2015, 11:26 PM   #34
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Interesting, Larry. I wonder if you could use avocado in cakes or brownies like you might use applesauce, as a fat replacement.
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Old 01-15-2015, 12:04 AM   #35
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There are so many ideas here for the beloved avocado. Some I've done before, some new ways of some old faves, and some completely new ways I've never heard of. I'll be checking this thread often, and I hope that capnkid comes back.
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Old 01-15-2015, 11:04 AM   #36
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Quote:
Originally Posted by Dawgluver View Post
Interesting, Larry. I wonder if you could use avocado in cakes or brownies like you might use applesauce, as a fat replacement.
You missed my comment--it is a 1:1 replacement for shortening or butter.
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Old 01-15-2015, 12:05 PM   #37
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Thanks!
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Old 01-16-2015, 11:03 AM   #38
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Despite their high oil content avocados are amazingly good for you/us so I don't suppose it matters how you serve them.

My favourite way is just a ripe Hass avocado and a spoon.

I don't like the bright green smooth skinned ones very much. They tend to be a bit bitter when we get them here.

When you've used the flesh the inside of the skin rubbed onto hands or elbows or even face makes a good moisturiser.
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Old 01-16-2015, 11:14 AM   #39
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Martha Stewart was on the Today show this morning, and made a chocolate pudding with avocado. The hosts were all raving about how good it was.
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Old 01-16-2015, 11:47 AM   #40
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Quote:
Originally Posted by Mad Cook View Post
Despite their high oil content avocados are amazingly good for you/us so I don't suppose it matters how you serve them.

My favourite way is just a ripe Hass avocado and a spoon.

I don't like the bright green smooth skinned ones very much. They tend to be a bit bitter when we get them here.

When you've used the flesh the inside of the skin rubbed onto hands or elbows or even face makes a good moisturiser.
Avocado, a drizzle of avocado oil, fresh lime juice, crushed garlic, and S&P is how we often eat them (obviously, with a spoon and cut in half, pit/stone removed). I love avocado oil as a skin moisturizer.
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