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Old 09-21-2015, 11:08 AM   #51
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I feel foolish talking about guacamole and the Mayo vs. Miracle Whip thing. I'm fine.
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Old 09-21-2015, 11:44 AM   #52
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Just to clarify my post. I like avo and mayo but I don't call it guac. There's no place for mayo in guac IMO.
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Old 09-21-2015, 02:02 PM   #53
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Oh yeah, chopped jalapenos, forgot to mention them above - they're always in my guacamole. I just checked and I'm out, need to add them to the list.

Andy, sometimes I'll spread a thin layer of mayo on an avocado sandwich, too. And when I have sliced avos on a BLT, mayo is always in there. I'm with you that mayo and avo has it's place, just not in guac.
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Old 09-22-2015, 12:12 PM   #54
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I have learned a few things about buying avocados while working in a Tex-Mex restaurant and as a shopper for a catering company. For the record, I hate buying anything with a stone for the catering company. It takes forever to select the quantity needed that are ripe enough to finish ripening in 2-4 days. What I have learned: (1) the darker, the riper. The shiny green ones are not as ripe. (2) Pushing down on the "stem" spot it should give, but not too much. (3) Gentle squeeze on the fattest part of a the avocado a little give but not too much. Putting them in a black garbage bag at room temperature (we get ours in boxes, so the whole box goes in) ripens them faster than putting them in brown paper bags at room temperature. You have to check them daily. Once ripened, if you are not going to use them, you can hold them for 2-3 days in the fridge in their boxes (not covered or bagged).
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Old 09-23-2015, 05:42 AM   #55
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Putting them in a black garbage bag at room temperature (we get ours in boxes, so the whole box goes in) ripens them faster than putting them in brown paper bags at room temperature.

I'm guessing here, but it would make sense that they would ripen faster in plastic than in paper, as the paper would allow some of the ethylene gas to escape. Any kind of plastic bag should work for the home cook. I was under the impression that paper was recommended to allow some breathing, just as you wouldn't store mushrooms in plastic.

I bought some avacados a couple of days ago, and they ripened in 36 hours in a brown paper bag. I've had some in the past that took almost 3 days.
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Old 09-23-2015, 07:42 AM   #56
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I forgot that I add avocado to Massaman Chicken curry. Really good stuff.
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Old 09-23-2015, 09:10 AM   #57
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...I bought some avacados a couple of days ago, and they ripened in 36 hours in a brown paper bag. I've had some in the past that took almost 3 days.
Ripening time also depends on the avocado's level of ripeness when you bring it home.
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Old 09-24-2015, 07:27 PM   #58
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Having an avocado tree on your property must be so damned cool. I don't

Like manna from heaven, hanging from a tree.
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Old 09-25-2015, 06:51 AM   #59
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Having an avocado tree on your property must be so damned cool. I don't

Like manna from heaven, hanging from a tree.
Manna via squirrel, half eaten before it falls from the tree was more like it!
Them things sure don't like being hit with plastic pellets, but they still came back and sometimes they would tell you off!
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Old 09-26-2015, 02:19 PM   #60
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Manna via squirrel, half eaten before it falls from the tree was more like it!
Them things sure don't like being hit with plastic pellets, but they still came back and sometimes they would tell you off!
I'm thinking you could dust the tree with powdered cayenne pepper. Since the skins aren't eaten, the inside fruit would be unaffected.

Maybe a pepper spray would work.

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