Wayne Boatwright said...

> 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? :-)


Wayne,

Have you tried a Florida avocado lately?

Andy