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Old 10-12-2006, 12:46 AM   #31
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Bacon and Avocado Muffins..... , wonderful!
Avocado mayonnaise with EVERYTHING....sigh....
Roasted Tomato, Bacon, Corn Fritters and Avocado with Sweet Chilli Sauce for brunch...... swoon...
Crabcakes with Avo/Wasabi Mayo....to die for.

I have GOT to try the hot Tempura and Wasabi Avocado.

(Been meaning to!!)
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Old 10-12-2006, 07:54 AM   #32
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Haas are the best. Wish I could get them more often ...

Avocados in general are way up high on "Ayrton's list of fattening foods she can't resist". I know what you mean about the spots and streaks inside -- always very disappointing, especially if you've paid a princely sum for them.

No, I haven't found a way to predict an "off" interior either. I know to buy them (if I want to eat right away) when they "give" slightly under finger pressure, but sometimes that yields a flawless light green interior and sometimes it yields a green and brown/black interior with stringy bits . Personally, I throw out any part that isn't a nice, smooth, even green.

Clive, I think you're describing local varieties since I've never seen anything even close to yellow here (which would mean sourced from Africa, Crete, or Israel) or in California where they're native. Do take photos -- getting them to post isn't hard (shout if you need help).

Ways to eat them? Okay, my favorites:

-- in an omelette, preferably cheese, sauteed onion, mushroom, and avocado
-- in a burrito, especially with grilled chicken
-- in a cheese sandwich: good sharp cheddar, mayo, avocado, pepper
-- in green salads
-- smushed on Stoned Wheat Thins with salt and coarsly-ground pepper
-- in my VERY favorite sandwich: chicken salad with cumin on soft dill rye!
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Old 10-12-2006, 09:48 AM   #33
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Quote:
Originally Posted by Ayrton
...Ways to eat them? Okay, my favorites:

-- in an omelette, preferably cheese, sauteed onion, mushroom, and avocado
-- in a burrito, especially with grilled chicken
-- in a cheese sandwich: good sharp cheddar, mayo, avocado, pepper
-- in green salads
-- smushed on Stoned Wheat Thins with salt and coarsly-ground pepper
-- in my VERY favorite sandwich: chicken salad with cumin on soft dill rye!
Don't forget them in quesadillas with chic.ken and cheese.
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Old 10-12-2006, 09:58 AM   #34
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Hello Daisy

Those receipes look so interesting, and unusual, that i must try them.

Mel
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Old 10-19-2006, 03:58 PM   #35
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Andy, I just came into this forum to ask the same question you did about the brown/black streaks. Like you and Jenny, I've been striking out in selecting avos lately, even if they seem perfect on the outside. What surprised me is that I just read somewhere that this is avo season! I find they taste much more bitter than when they're not streaked. I grumble and then pitch them.

Lots of great ideas here! I like mashing mine up and using it in place of mayo on a sandwich or adding it to our fish fajitas.
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Old 10-19-2006, 04:10 PM   #36
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One of our major supermarket chains is advertising avos from Chile. I'll try again.

An avo website I visited showed a calendar indicating that avos are available year around. When they are in season from Chile, they are not in season from California. And teh reverse is true the rest of the year.
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Old 10-19-2006, 04:12 PM   #37
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i've tried this

I'm a total avocado addict and came across this recipe a couple years ago. It's sorta "out there," but I'm not shy so I rushed out for the ingredients and then blended away:

Avocado & Apple Smoothie
1/2 ripe avocado
1 granny smith apple
1/2 cup apple juice or cider
Handful of ice cubes
1/2 lime, squeezed

Blend the ingredients and serve. It's pretty creamy and the avocado isn't overpowering at all. Sounds weird, but add a mint sprig garnish and you'd think you were at a spa!
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Old 10-19-2006, 04:14 PM   #38
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lawchick04, that actually looks and sounds good!! Thank you for posting the recipe!!
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Old 10-20-2006, 03:50 PM   #39
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My fave is calabacitas with sliced avocado, wrapped up it a tortilla.
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Old 10-20-2006, 04:15 PM   #40
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Another good way to use avocadoes is as a garnish in tortilla soups.
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