nsomniak6 said:Found this site because of the first question. I also opened up an avocado that seemed perfect on the outside but was very brown, speckeled and stringy on the inside! Yuck! It's disheartening, because they are expensive.
Anyway, my favorite thing to do with avocados besides a good guacamole is to halve it, sprinkle it with one teaspoon soy sauce and sprinkle a little wasabi powder on top! It's lovely and since I'm pregnant and can't eat sushi, this reminds me of it, not to mention it's very healthy.
Curses on my nasty avocado today!
Lori
Harborwitch said:I've had avocados in hot dishes and didn't detect any bitterness. The tempura'd avocados are absolutely lush. The only warning I can give is that they are addicting so you want to have help eating them!!!!
Ayrton said: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!
Now you've done it I've had speck twice and adore it and making a paninni with it and avocado has me drooling all over myself Now I have to give in and run to Trader Joe's...urmaniac13 said:One of the cool discoveries I have made is the fact that the eclectic combination of avocados from tropics and speck from the alps goes wonderfully together.
One of my favourite ways to enjoy them... lightly toast a piadina (or pita or flour tortilla will do as well), spread some robiola or stracchino, dress with sliced avocados and shaved speck, makes a wonderful panino for tasty snack/light meal!!