Nexis said...

>
> "Melba's Jammin'" > wrote in message
> ...
>> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
>> avocadoes, averaging 4 ounces each. I am finding small pits with
>> substantial flesh >
>> HWSRN doesn't like them; I can eat one while standing at the sink with
>> a spoon. From this batch I've put one into my salad and mashed another
>> with a little onion powder and s&p and smeared it on toast (homemade,
>> no-knead 'artisan' bread '-)
>>
>> About ripening them. . . .these little guys haven't been completely
>> ripe when purchased. I have one bag on the counter right now that I'll
>> be eating in the next few days. If I bought a bag (assuming the little
>> guys are still underripe when I do) on Saturday of this week, can I
>> stick the bag in the fridge to stunt the ripening until mid-week next
>> week and then take it to the counter to ripen? Or doesn't that work?
>> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next
>> weekend and I'm thinking we might enjoy some guacamole and chips when
>> they're here. You know more about this than I do. Is that a
>> practical idea or not? Can I store the ripened ones in the fridge for
>> --- how long before use?
>>
>> This turned out to be longer than I'd thought it would be. :-/
>>
>> How do you like to eat yours? I've never done anything exotic with
>> them (soup, ice cream > you do with them when they're in house. TIA.
>> --
>> -Barb
>
> Barb,
>
> I was just talking about this in that other avocado thread I know I'm
> not Paul, but thought I'd throw my two cents in none the less :P
>
> The short answer is, yes, you can stunt the ripening in the fridge as
> long as you've not cut them yet. They will continue to ripen, but much
> slower. This will, however, have some effect on flavor. Depending on the
> length of time they're in there, it can be negligible or it can be
> significant. If it were me, I'd use the ones I have now and get more
> when the company came ;-)
>
> As to eating them, I like them for guac (obviously), and diced in salsa
> and salads. My husband eats them with a little lime or lemon juice and
> some salt. I also use them on his sandwiches in place of mayo...much
> healthier!
>
> When we were at the avocado festival, I tried avocado ice cream. Kind of
> reminded me of a reallllly rich green tea ice cream. Odd stuff.
>
> Oh, I almost forgot...they're good in tortilla soup too! A little help
> for the spicy broth
>
> kimberly
>


I never refrigerate avos!!! And in Mexico you could barely find a lemon.
Doesn't go well with avos or tequilla (poison, BTW).

Ripen avos in a brown paper bag. Pick 'em with the nipple intact and no
scars on the skin.

Andy
Ask me about a few mezcal worms!
Summer begins at 7:59PM today