On Sun 10 Aug 2008 07:32:49p, Andy told us...

> Wayne Boatwright said...
>
>> On Sun 10 Aug 2008 07:18:15p, Andy told us...
>>
>>> Wayne Boatwright said...
>>>
>>>> On Sun 10 Aug 2008 07:04:22p, Andy told us...
>>>>
>>>>> Wayne Boatwright said...
>>>>>
>>>>>> I chop the eggs *very* fine, finely diced celery, onion or chopped
>>>>>> scallion, a scant teaspoon of pickle relish, a sprinkle of celery
>>>>>> seed, salt, and pepper. I use only enough mayo to moisten the
>>>>>> mixture.
>>>>>
>>>>>
>>>>> Wayne,
>>>>>
>>>>> You reminded me of the egg slicer gizmo trick. slice a hardboiled egg
>>>>> then rotate it 90 degrees and slice it again. Instant minced egg.
>>>>>
>>>>> Best,
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>> Actually, that's usually what I use, but after that I mash it a bit
>>>> more with a fork. If I'm only making a couple of eggs, I just use the
>>>> fork. But for larger quantities the egg slicer is really an
expedient.
>>>
>>>
>>> I wish there was a slicer big enough to mince avocado halves but they
>>> fall apart pretty readily with a fork as well.
>>>
>>> Andy
>>>
>>
>> There is an avocado slicer that would give you a head start in chopping
>> or mincing them.
>>
>> http://www.kitchen-classics.com/avocado_slicer.htm
>
>
> Wayne,
>
> Yes! I've seen that in the Fantés store. You gotta have a perfectly
shaped
> avocado for it to work without leaving pulp behind. Again, the fork
rules.
>
>
> Thanks,
>
> Andy
>

Do you mean to say that all avocados are not perfect? :-)

--
Date: August(VIII) 10th(X),2008(MMVIII)

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