Wayne Boatwright said...

> On Sun 10 Aug 2008 08:44:52p, Andy told us...
>
>> Wayne Boatwright said...
>>
>>> On Sun 10 Aug 2008 08:30:01p, Andy told us...
>>>
>>>> Wayne Boatwright said...
>>>>
>>>>> On Sun 10 Aug 2008 08:03:50p, Andy told us...
>>>>>
>>>>>> Wayne Boatwright said...
>>>>>>
>>>>>>> On Sun 10 Aug 2008 07:45:12p, Andy told us...
>>>>>>>
>>>>>>>> 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
>>>>>>>>
>>>>>>>
>>>>>>> Those big fat bright green ones? I have them!
>>>>>>
>>>>>>
>>>>>> The watery ones you want to ring out?!? ICK!
>>>>>>
>>>>>> You have no Hass avos in Arizona?!? Shame! You should have them from
>>>>>> two directions (S&W, not the firearms folks.
>>>>>>
>>>>>> Andy
>>>>>>
>>>>>
>>>>> I didn't say that. We have mostly Hass avocados in Arizona. In
fact,
>>>>> I rarely see the Florida ones here, although they were plentiful in
>>>>> Ohio.
>>>>
>>>>
>>>> Wayne,
>>>>
>>>> They were God awful when we first-time and last-time tried them once
>>>> from Kalifornia, during the short stay in FLA.
>>>>
>>>> Highly unrecommended!
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>>
>>>
>>> I love Hass avocados, the only ones I buy. I don't buy them
frequently,
>>> though. I know they're healthy, but they have way too much fat for my
>>> diet.
>>
>>
>> Wayne,
>>
>> But, for the most part it's good fat!
>
> Yes, I know that, but it's still fat. :-)
>
>> It's just how you allocate fats.
>
> I know that, too, but I don't want to use all my fats in eating avocados.
>
>> Best,
>>
>> Andy
>
> Oh, in my first response about avocados, I meant to say I *hate* those
> Floriday avocados, not that I "have" them.


Wayne,

So if I stop by, there'll be no FLA avos?!?

Promise?

Best,

Andy
+500 SPF sunscreen