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Old 12-29-2006, 11:40 AM   #51
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Originally Posted by Ayrton
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!

It's amazing to me how close California and Greek cuisine is in this respect, you pretty much hit the nail on the head with the top way's they are enjoyed here!

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Old 12-29-2006, 09:49 PM   #52
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My 2 most favorite ways of enjoying avocados is 1) guacamole - which I can eat an entire bowl full by myself as a lunch dish - lol!!, & 2) just halving one & filling the halved cavity with some salad dressing - any type will do - & just consuming it like that.

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Old 12-30-2006, 04:36 PM   #53
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Originally Posted by urmaniac13
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!!
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...
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 12-30-2006, 05:00 PM   #54
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Oh shucks, CJ!! A friend of mine just left for Trentino for the new year celebration just this afternoon... we asked him to bring back some keiser speck, if I had known I could have asked another for you too!!
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Old 01-01-2007, 09:55 PM   #55
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I love avocado and I like it best just sliced and served with steak but I will have it served with anything. Always fresh though and not cooked.

Here is a site with a heap of avocado recipes: Australian Avocados

Cookware Consumer Guide
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Old 01-02-2007, 01:18 AM   #56
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I just couldn't leave this topic without typing a few words

I live on the california central coast where Haas Avocados are grown. Right now it's sort of the off season and most of the avocados you find in the stores are from Chile.

The "Chile" avocados just don't have that buttery flavor, and are really hit and miss when it comes to how they are going to look on the inside. You can pick one in the store that seems perfect but still you get the black striped, stringy interior. Something about the shipping method really screws 'em up.. I'm sure they taste better in Chile.

Wait until mid summer for the best avocados.

Were talking about one of my favorite foods here and something that I eat almost daily in the summer time. Despite my bodybuilding backround my favorite way to eat this bad boys is to cut 'em half and add a big spoonfull of mayonaise.

Also try them with cream cheese and lemon for an amazing dip.

What am I cooking this week?
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