"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Reply
 
Thread Tools Display Modes
 
Old 09-19-2013, 11:24 PM   #101
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
Quote:
Originally Posted by Dawgluver View Post
Hmm. Katy, that may be it! Thanks!

Still won't keep me from visiting London again. How's the snorkeling there? Oh, that's right, never mind. The Thames isn't known for that.
Give it a go - and make it to your personal taste. (But don't go overboard on the tomato puree.)

As for London? I was there in August and it was hopping! A very vibrant place to be! So definitely come back!

And the Thames is a lot cleaner than it used to be...... but I still wouldn't snorkel there!!
__________________

__________________
KatyCooks is offline   Reply With Quote
Old 09-20-2013, 08:20 AM   #102
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,778
Folks, avacados will not ripen on the tree. They can take 7-10 days to ripen after picking. If transported in a nitogen environment, they will not begin to ripen until exposed to O2 in air.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 09-20-2013, 03:55 PM   #103
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CraigC View Post
Folks, avacados will not ripen on the tree. They can take 7-10 days to ripen after picking. If transported in a nitogen environment, they will not begin to ripen until exposed to O2 in air.
Interesting. I didn't know that.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-20-2013, 04:01 PM   #104
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by CraigC View Post
Folks, avacados will not ripen on the tree. They can take 7-10 days to ripen after picking. If transported in a nitogen environment, they will not begin to ripen until exposed to O2 in air.
They can take 3-4 days in my kitchen in a bag with a banana or an apple.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-20-2013, 05:25 PM   #105
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,778
Quote:
Originally Posted by Andy M. View Post
They can take 3-4 days in my kitchen in a bag with a banana or an apple.
A tomato in the bag will work as well. I imagine you are talking about Hass? The avacado variety I grow take 7-10 days, even with the gas help.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 09-20-2013, 05:28 PM   #106
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by taxlady View Post
Interesting. I didn't know that.
Me neither. No wonder so many I get need to sit on the counter for so long.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-20-2013, 05:46 PM   #107
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by KatyCooks View Post
Mad Cook, do you find it as irritating as I do, that the supermarkets sell either rock hard avocadoes (which are expensive enough), or charge a premium for so-called "ripe" ones?
It's a supermarket thing. I buy the hard, unripe ones a few days before I need them and put them in a brown paper bag (colour of bag not essential) in a drawer until they ripen up.

The situation seems to be the other way over *here. You can often buy a bag or 3-5 ripe avocados at a "special" (ie low) price in the "For Quick Sale" display of ripe fruit and veg - what the store thinks is on it's way out but the (sensible) customer knows it just right. Supermarkets don't have a clue.

Edit:- *sorry Katy, just realised you're a Hampshire girl not a New Hampshire girl!
__________________
Mad Cook is offline   Reply With Quote
Old 09-20-2013, 05:49 PM   #108
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by KatyCooks View Post
Nothing remotely like that, but by gum that looks good! (And I would scoff it in a heartbeat).
"by gum" - now there's a Yorkshire expression!
__________________
Mad Cook is offline   Reply With Quote
Old 09-20-2013, 05:51 PM   #109
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Mad Cook View Post
It's a supermarket thing. I buy the hard, unripe ones a few days before I need them and put them in a brown paper bag (colour of bag not essential) in a drawer until they ripen up.

The situation seems to be the other way round here. You can often buy a bag or 3-5 ripe avocados at a "special" (ie low) price in the "For Quick Sale" display of ripe fruit and veg - what the store thinks is on it's way out but the (sensible) customer knows it just right. Supermarkets don't have a clue.
I wouldn't say the supermarkets don't have a clue. If they don't sell them quickly, they will go from just right to past their prime.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-20-2013, 06:01 PM   #110
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Dawgluver View Post


I recall a tomato mayo based dressing on them too.

Well, I may just have to go back to London sometime to find the exact recipe.
Dawgluver, it's called "Marie Rose Sauce" (lord knows why) and it's equal quantities of mayo and tomato ketchup with lemon juice and Worcestershire sauce to taste. (Lee & Perrin's Worcestershire sauce is best if you can get it) . Sadly, much of what you get in restaurants in Britain comes out of a jar.

But don't let me put you off visiting London again.
__________________

__________________
Mad Cook is offline   Reply With Quote
Reply

Tags
avocado

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.