<RJ> wrote:
>
> I'm still trying to acclimate to the Tex-Mex eating style.
>
> But avocados have me puzzled.
> A spoonful of avocado tastes like
> a spoonful of lard.....
> Try as I may, there's no discernable flavor.
>
> Is this one of these totally neutral items
> that only supplies color and texture
> to the other ingredients ?

Nope. For th eones who can detect the specific
chemical(s) involved they have a distinctive
flavor.

> Or am I one of the 10% that is missing
> the "avocado tastebuds" ?

Definitely genetic. To me they may as well be
green crayons. Avocados are wasted on me because
I can not appreciate them. I don't mind them as
I find them nearly flavorless, but better give
them to the folks who can detect the flavor.

Other genetic flavor detection stuff:

People with enough Hungarian blood to have the
gene find paprika to be hot. Most other folks
think it is pretty red and it has a slight mild
pleasant flavor but is not hot.

After eating asparagus some people can smell the
tang when they ****, other can't.

In junior high school chemistry class I recall
a test with a strip of some reagent. Some found
it bitter, some could not taste it.