In article >, Andy <q> wrote:

> Dee Dee said...
>
> >
> > "Andy" <q> wrote in message ...
> >
> >>>>
> >>>
> >>> Can you name a replacement for avocado? I don't know of any.
> >>
> >>
> >> Closest I can figure is artichoke bottoms. A more expensive substitute.
> >>
> >>
> >> --
> >> Andy
> >
> > I've never figured out why artichokes have always been so expensive. I'd
> > buy 2 avocados for an artichoke anyday.
> > Dee Dee
>
>
> Dee Dee,
>
> I lucked out this past April (May? I forget) with large chokes for
> $0.50/ea. Now I get the cans of bottoms and while cheap, they are citrus
> "rancid" no matter how long I rinse them. I've gotten use the tang,
> not that I like it!

I check for Manky artichokes and get them to mark them down.
I just cooked 4 nice ones for $2.00. :-)

Not so Manky that a bit of trimming and pressure cooking did not make
them just fine...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Becca > wrote:

> Andy wrote:
>
> > Becca,
> >
> > A movie "Oh God" (?) with George Burns and John Denver, G.B. as God, "My
> > biggest mistake, the avocado. Made the pit too big!"
> >
> > ))
>
> Hey, he was right. <g> My favorite sandwich, is sliced ham, tomatoes,
> purple onions, alfalfa sprouts and sliced avocados. Pardon me while I
> drool...
>
> Becca

Bacon, Avocado and tomato with a burger and lettuce. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 9, 10:51 am, Omelet > wrote:
> In article >, Andy <q> wrote:
> > Bobo Bonobo® said...
>
> > > Nothing wrong with stomping, but no one will ever convince me that
> > > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
> > > to do.
>
> > Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>
> > And you're wah-wah-ing about vinegar?!?!?
>
> > Adios, muchacho de wartz. Vaya con dios!
>
> Andy.
>
> Lemon will prevent it from turning brown and icky.
> It does not take much.

It "will prevent it from turning brown and icky" as quickly.

> --
> Peace, Om

--Bryan

Becca wrote:
> Felice Friese wrote:
>
>>>> How much would YOU pay for a Hass avocado?
>>
>> Dammit, if I were really jonesing for guacamole I would pay almost
>> anything, including my first-born child.
>>
>> There are some things you just don't quibble over.
>>
>> Felice
>
> I'm with her!
>
> Becca

I am too. They aren't so pricey that it discourages me from buying them.
I think the most I've ever paid is around $1.69 each or so? But of
course paying less is ideal! If I want something, I don't have to hesitate.

On Thu, 09 Aug 2007 15:11:33 GMT, "James Silverton"
> wrote:

> Dee wrote on Thu, 9 Aug 2007 11:05:40 -0400:
>
>
> DD> "MareCat" > wrote in message
> DD> . ..
> ??>> "Andy" <q> wrote in message
...
> ??>>>>>
> ??>>>>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
> ??>>>>
> ??>>>> I put lemon in my guac, along with Penzey's Adobo
> ??>>>> seasoning, tomatoes, onion, jalapeno, and s/p. It's very
> ??>>>> good.
> ??>>>>
> ??>>>> Mary
> ??>>>
> ??>>> Any Mexican cuisine that requires citrus, to me, means
> ??>>> lime.
> ??>>
> ??>> To me, also--for most Mex/Tex-Mex foods. I used to make
> ??>> guac with lime, but I think it's better with lemon.
> ??>>
> ??>> Mary
>
> Apart from taste, there's a good reason for lime in various
>Mexican cuisines. Lemons are usually expensive in Mexico, limes
>are not.
>
>James Silverton

good point. i suspect that somewhere in mexico, someone has
substituted vinegar for lime. this, of course, would make them white
trash.

your pal,
blake

zxcvbob said...

> I picked only avocados that still had the "tit" intact,


Uhm, you meant nipple!?!

--
Andy
Three Stooges in One
CotD #2

Of the 401 varieties of avocados that I know of (I had a book about them),
the Florida avocado while appealing because of it's size on first inspection
was a lousy avocado! I recall it being a flavorless variety during my brief
stay there.

Andy

Andy wrote:
> My favorite produce market laid an egg! They priced Hass avocados at
> $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>
> Oh well. I have grapes!
>
> How much would YOU pay for a Hass avocado?

Today, I'd pay a buck apiece. At least I just did, for a couple.

The great big ones were $2.99 each; they were about the size of
Volkwagens.


--
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The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Dee Dee" > wrote in news:f9ffiv$sn1$1
@registered.motzarella.org:

>
> "hahabogus" > wrote in message
> ...
>>>> Lime it is for me -- lemon only if lime is not available. Not quite
>> the
>>> same punch.
>>> Dee Dee
>
>> Lime pie is better then Lemmon pie.
>>
>
> You're putting me on? Do you mean "Key"?
> Dee Dee
>
>
>

No I mean make a lemon pie except use lime juice. I find key lime pie too
sweet.

Or make lime curd instead of lemon curd by following a lemon curd recipe
except replace the lemon with lime. And fill tartlet shells with the
results then top with whipped cream.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Blinky the Shark" > wrote in message
...
> Andy wrote:
>> My favorite produce market laid an egg! They priced Hass avocados at
>> $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>>
>> Oh well. I have grapes!
>>
>> How much would YOU pay for a Hass avocado?
>
> Today, I'd pay a buck apiece. At least I just did, for a couple.
>
> The great big ones were $2.99 each; they were about the size of
> Volkwagens.
>
>
> --
> Blinky RLU 297263
>
Tasteless things, those big ones. I don't like the texture either. Too
squishy.
Dee Dee

In article .com>,
Bobo Bonobo(R) > wrote:

> On Aug 9, 10:51 am, Omelet <omp > wrote:
> > In article >, Andy <q> wrote:
> > > Bobo Bonobo? said...
> >
> > > > Nothing wrong with stomping, but no one will ever convince me that
> > > > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
> > > > to do.
> >
> > > Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
> >
> > > And you're wah-wah-ing about vinegar?!?!?
> >
> > > Adios, muchacho de wartz. Vaya con dios!
> >
> > Andy.
> >
> > Lemon will prevent it from turning brown and icky.
> > It does not take much.
>
> It "will prevent it from turning brown and icky" as quickly.
>
> > --
> > Peace, Om
>
> --Bryan

It works surprisingly well. :-)
I've had them go 24 hours with a lemon treatment without turning color.

'course I also store them in plastic to keep them from drying out, and
that helps too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blinky the Shark > wrote:

> Andy wrote:
> > My favorite produce market laid an egg! They priced Hass avocados at
> > $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
> >
> > Oh well. I have grapes!
> >
> > How much would YOU pay for a Hass avocado?
>
> Today, I'd pay a buck apiece. At least I just did, for a couple.
>
> The great big ones were $2.99 each; they were about the size of
> Volkwagens.

Ooh, those monster green skin ones are one of the exceptions. :-)

I'll pay $2.99 for one of those too!
They are amazing...

We don't see those here that often.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dee Dee wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> Andy wrote:
>>> My favorite produce market laid an egg! They priced Hass avocados at
>>> $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>>>
>>> Oh well. I have grapes!
>>>
>>> How much would YOU pay for a Hass avocado?
>>
>> Today, I'd pay a buck apiece. At least I just did, for a couple.
>>
>> The great big ones were $2.99 each; they were about the size of
>> Volkwagens.
>>
>>
>> --
>> Blinky RLU 297263
>>
> Tasteless things, those big ones. I don't like the texture either. Too
> squishy.

I thought they were kind of suspect, myself. And one of those wouldn't
have been much of a saving over three of the ten-for-ten-bucks guys.


--
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Omelet wrote:
> In article >, Blinky the
> Shark > wrote:
>
>> Andy wrote:
>> > My favorite produce market laid an egg! They priced Hass avocados
>> > at $1.30/ea. where only two weeks ago they were their usual
>> > $0.80/ea.
>> >
>> > Oh well. I have grapes!
>> >
>> > How much would YOU pay for a Hass avocado?
>>
>> Today, I'd pay a buck apiece. At least I just did, for a couple.
>>
>> The great big ones were $2.99 each; they were about the size of
>> Volkwagens.
>
> Ooh, those monster green skin ones are one of the exceptions. :-)
>
> I'll pay $2.99 for one of those too! They are amazing...

Check in with Dee Dee, will you?[1] I want to see how you two work this
out.

[1]In her response to my post that you just responded to.



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On Aug 9, 4:08 pm, Andy <q> wrote:
> Of the 401 varieties of avocados that I know of (I had a book about them),
> the Florida avocado while appealing because of it's size on first inspection
> was a lousy avocado! I recall it being a flavorless variety during my brief
> stay there.

Those big bright green things are awful. It has been a couple of
years since I've even seen one in a grocery store here in StL.
>
> Andy

--Bryan

On Aug 8, 2:31?pm, Andy <q> wrote:
> My favorite produce market laid an egg! They priced Hass avocados at
> $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>
> Oh well. I have grapes!
>
> How much would YOU pay for a Hass avocado?
>
> --
> Andy
> Three Stooges in One
> CotD #2

YOU CAN BUY A BAG OF 4 HAAS AVACADOS FOR 3.00 IN TRADER JOES

>
> Check in with Dee Dee, will you?[1] I want to see how you two work this
> out.
>
> [1]In her response to my post that you just responded to.
>
>
>
> --
> Blinky RLU 297263

Great minds don't necessarily think alike - that's what makes them great.
Dee Dee

Dee Dee wrote:
>
>>
>> Check in with Dee Dee, will you?[1] I want to see how you two work this
>> out.
>>
>> [1]In her response to my post that you just responded to.
>>
>>
>>
>> --
>> Blinky RLU 297263
>
> Great minds don't necessarily think alike - that's what makes them great.
> Dee Dee




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Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
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"Andy" <q> wrote in message ...
> My favorite produce market laid an egg! They priced Hass avocados at
> $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>
> Oh well. I have grapes!
>
> How much would YOU pay for a Hass avocado?


We grow Hass right here in SoCal, yet they are never less than 1.50 each and
usually 2 bucks each. Go figure. They are rather large Hass though, about
he size of a grapefruit. Fuertes aren't much cheaper, but they don't have
much taste.

A college I worked at had a very productive Hass tree on campus behind an
admin house. It got so bad with people bickering and fighting over them and
sneaking over the fence at 3am that they cut the tree down. It was a real
shame but that tree brought out the greedy *******s in people.

Paul

In article >, Omelet > wrote:
>In article >,
> (Phred) wrote:
>
>> In article >, Andy <q> wrote:
>> >My favorite produce market laid an egg! They priced Hass avocados at
>> >$1.30/ea. where only two weeks ago they were their usual $0.80/ea.
>> >
>> >Oh well. I have grapes!
>> >
>> >How much would YOU pay for a Hass avocado?
>>
>> *Never* pay more than AUD0.80 (currently about USD0.70) for any
>> avocado. As with all foods, there are always other options.
>
>What would you substitute for Avocado in Guacamole?

You need to take a more catholic view. If avocados are too dear, the
question becomes "What would you substitute for guacamole?"


Cheers, Phred.

--
LID

In article >,
(Phred) wrote:

> In article >, Omelet
> avocado. As with all foods, there are always other options.

> >What would you substitute for Avocado in Guacamole?

> You need to take a more catholic view. If avocados are too dear, the
> question becomes "What would you substitute for guacamole?"
>
>
> Cheers, Phred.

Not necessarily, IMO. If the price is too dear, it means I won't make
it frequently. I can't see any substitute for avocado in guacamole.
(I'd like an authoritative report on the origin of the word. I wonder
if it was originally a *******ization of something on the order of
"aguacate mole.")

I just paid a buck each for five lovely ones.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . com>,
CHIA3GIRL > wrote:

> On Aug 8, 2:31?pm, Andy <q> wrote:
> > My favorite produce market laid an egg! They priced Hass avocados at
> > $1.30/ea. where only two weeks ago they were their usual $0.80/ea.
> >
> > Oh well. I have grapes!
> >
> > How much would YOU pay for a Hass avocado?
> >
> > --
> > Andy
> > Three Stooges in One
> > CotD #2
>
> YOU CAN BUY A BAG OF 4 HAAS AVACADOS FOR 3.00 IN TRADER JOES

And why are you SHOUTING??? It's rude. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Melba's Jammin' wrote:
> In article >,
> (Phred) wrote:
>
>> In article >,
>> Omelet avocado. As with all foods, there are always other options.
>
>> >What would you substitute for Avocado in Guacamole?
>
>> You need to take a more catholic view. If avocados are too dear, the
>> question becomes "What would you substitute for guacamole?"
>>
>>
>> Cheers, Phred.
>
> Not necessarily, IMO. If the price is too dear, it means I won't make
> it frequently. I can't see any substitute for avocado in guacamole.
> (I'd like an authoritative report on the origin of the word. I wonder
> if it was originally a *******ization of something on the order of
> "aguacate mole.")

<q http://www.etymonline.com/index.php?term=guacamole>

1920, from Amer.Sp. guacamole, from Nahuatl ahuaca-molli, from ahuacatl
"avocado" + molli "sauce."

</q>


--
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In article >,
Blinky the Shark > wrote:

> Melba's Jammin' wrote:

> > (I'd like an authoritative report on the origin of the word. I wonder
> > if it was originally a *******ization of something on the order of
> > "aguacate mole.")
>
> <q http://www.etymonline.com/index.php?term=guacamole>
>
> 1920, from Amer.Sp. guacamole, from Nahuatl ahuaca-molli, from ahuacatl
> "avocado" + molli "sauce."
>
> </q>

Thanks! I was in the game.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >, Melba's Jammin' > wrote:
>In article >,
> (Phred) wrote:
>
>> In article >, Omelet
>> avocado. As with all foods, there are always other options.
>
>> >What would you substitute for Avocado in Guacamole?
>
>> You need to take a more catholic view. If avocados are too dear, the
>> question becomes "What would you substitute for guacamole?"
>
>Not necessarily, IMO. If the price is too dear, it means I won't make
>it frequently. I can't see any substitute for avocado in guacamole.

Neither could I. Hence my suggestion to make something else!

>(I'd like an authoritative report on the origin of the word. I wonder
>if it was originally a *******ization of something on the order of
>"aguacate mole.")
>
>I just paid a buck each for five lovely ones.

The "farm gate" price around here in season is 5 for a dollar. These
are usually not quite prime fruit, but perfectly edible and just as
tasty. As mentioned earlier, supermarket retail here gets down to 80c
each quite often, but rarely much lower.

Cheers, Phred.

--
LID

On Thu, 09 Aug 2007 11:51:24 -0500, Omelet >
shouted from the highest rooftop:

>In article >, Andy <q> wrote:
>
>> Bobo Bonobo® said...
>>
>> > Nothing wrong with stomping, but no one will ever convince me that
>> > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
>> > to do.
>>
>>
>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>>
>> And you're wah-wah-ing about vinegar?!?!?
>>
>> Adios, muchacho de wartz. Vaya con dios!
>
>Andy.
>
>Lemon will prevent it from turning brown and icky.
>It does not take much.

Long time no post, but I just learned about Kili in another ng and
dropped back in here for any updates.

Just in case nobody has mentioned it so far, the best way to keep
guacamole from turning brown (oxidising) is to store it in a covered
bowl with a couple of the seeds/stones.

I used six avos to make a bowl of guacamole on Christmas-eve day or
Christmas day (it's summer downunder) and stored it in a bowl covered
with glad wrap in the fridge and then transferred it on Christmas
morning into one of our "heirloom" plastic bowls (that won't be missed
if not returned) and took it to a huge family "Christmas lunch" a 45
minute drive away.

Along with other food & drink, it was stored on ice in what we call a
Chilly-bin in New Zealand and since "lunch" didn't get served until
just before 7pm, the guacamole and tunafish salad I made came in handy
as backstops.

All told, the guacamole was stored in covered bowls for 21 hours
before it was devoured and, thanks to the seeds, it looked as green
and fresh as the moment I made it.

BTW - my guacamole recipe is simple as. Six avos munged with a big
fork. add 4 to six cloves of garlic, a pinch of salt and the juice of
one good sized lemon. Mix with the fork, taste and add more garlic,
salt or lemon juice if needed. I also added a pinch of sugar just to
lift the taste a bit. It doesn't last long ...

BTW2 - The heirloom plastic bowl was returned despite my best attempts
to get rid of it again.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob" > wrote in message
...
> On Thu, 09 Aug 2007 11:51:24 -0500, Omelet >
> shouted from the highest rooftop:
>
>>In article >, Andy <q> wrote:
>>
>>> Bobo Bonobo® said...
>>>
>>> > Nothing wrong with stomping, but no one will ever convince me that
>>> > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
>>> > to do.
>>>
>>>
>>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>>>
>>> And you're wah-wah-ing about vinegar?!?!?
>>>
>>> Adios, muchacho de wartz. Vaya con dios!
>>
>>Andy.
>>
>>Lemon will prevent it from turning brown and icky.
>>It does not take much.
>
> Long time no post, but I just learned about Kili in another ng and
> dropped back in here for any updates.
>
> Just in case nobody has mentioned it so far, the best way to keep
> guacamole from turning brown (oxidising) is to store it in a covered
> bowl with a couple of the seeds/stones.
>
> I used six avos to make a bowl of guacamole on Christmas-eve day or
> Christmas day (it's summer downunder) and stored it in a bowl covered
> with glad wrap in the fridge and then transferred it on Christmas
> morning into one of our "heirloom" plastic bowls (that won't be missed
> if not returned) and took it to a huge family "Christmas lunch" a 45
> minute drive away.
>
> Along with other food & drink, it was stored on ice in what we call a
> Chilly-bin in New Zealand and since "lunch" didn't get served until
> just before 7pm, the guacamole and tunafish salad I made came in handy
> as backstops.
>
> All told, the guacamole was stored in covered bowls for 21 hours
> before it was devoured and, thanks to the seeds, it looked as green
> and fresh as the moment I made it.
>
> BTW - my guacamole recipe is simple as. Six avos munged with a big
> fork. add 4 to six cloves of garlic, a pinch of salt and the juice of
> one good sized lemon. Mix with the fork, taste and add more garlic,
> salt or lemon juice if needed. I also added a pinch of sugar just to
> lift the taste a bit. It doesn't last long ...
>
> BTW2 - The heirloom plastic bowl was returned despite my best attempts
> to get rid of it again.


Give the lemon its credit, it had a lot to do with it. Lime juice is more
traditional but either or both works. I've had guac last for 24 hours
without the pits and it stayed very green as long as there was citrus juice
in it.

Paul

On Sat, 27 Dec 2008 14:47:21 +1300, bob >
shouted from the highest rooftop:

>BTW - my guacamole recipe is simple as. Six avos munged with a big
>fork. add 4 to six cloves of garlic, a pinch of salt and the juice of
>one good sized lemon. Mix with the fork, taste and add more garlic,
>salt or lemon juice if needed. I also added a pinch of sugar just to
>lift the taste a bit. It doesn't last long ...

I'm out of practice.

That's 4 - 6 cloves of *crushed* garlic.

Since I was using juicy & oily new season's garlic I didn't have to
take out any of the centre shoot because there wasn't one.

If I'm using older garlic, I take out the centre bit when I'm using it
raw because it can make whatever you're using it for quite bitter.
With older garlic used raw I also crush it into salt with the back of
a firm knife until it's like a smooth paste before adding to the
munged avos.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Paul M. Cook wrote:

>
> Give the lemon its credit, it had a lot to do with it. Lime juice is more
> traditional but either or both works. I've had guac last for 24 hours
> without the pits and it stayed very green as long as there was citrus juice
> in it.
>
> Paul
>
>



It also helps to put plastic wrap directly on the guac, sealing out
oxygen. The pit does the same thing, but in a limited area.

gloria p

On Fri, 26 Dec 2008 19:09:36 -0800, "Paul M. Cook" >
shouted from the highest rooftop:

>
>"bob" > wrote in message
.. .
>> On Thu, 09 Aug 2007 11:51:24 -0500, Omelet >
>> shouted from the highest rooftop:
>>
>>>In article >, Andy <q> wrote:
>>>
>>>> Bobo Bonobo® said...
>>>>
>>>> > Nothing wrong with stomping, but no one will ever convince me that
>>>> > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
>>>> > to do.
>>>>
>>>>
>>>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>>>>
>>>> And you're wah-wah-ing about vinegar?!?!?
>>>>
>>>> Adios, muchacho de wartz. Vaya con dios!
>>>
>>>Andy.
>>>
>>>Lemon will prevent it from turning brown and icky.
>>>It does not take much.
>>
>> Long time no post, but I just learned about Kili in another ng and
>> dropped back in here for any updates.
>>
>> Just in case nobody has mentioned it so far, the best way to keep
>> guacamole from turning brown (oxidising) is to store it in a covered
>> bowl with a couple of the seeds/stones.
<snip>
>> All told, the guacamole was stored in covered bowls for 21 hours
>> before it was devoured and, thanks to the seeds, it looked as green
>> and fresh as the moment I made it.
<snip>
>
>
>Give the lemon its credit, it had a lot to do with it. Lime juice is more
>traditional but either or both works. I've had guac last for 24 hours
>without the pits and it stayed very green as long as there was citrus juice
>in it.

I've been making guacamole with lemon juice for more than 40 years and
I'm sure it helps. But it wasn't until someone told me about putting
the seed into the finished product that I noticed the huge difference
it made.

As another poster mentioned, it also helps to put some plastic wrap on
the surface of the guacamole to keep it as airtight as possible. I
actually use two layers of plastic wrap if I want it to keep for more
than 24 hours - one on the surface and up the sides and another across
the top of the bowl - almost always a glass bowl.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob said...

> On Thu, 09 Aug 2007 11:51:24 -0500, Omelet >
> shouted from the highest rooftop:
>
>>In article >, Andy <q> wrote:
>>
>>> Bobo Bonobo® said...
>>>
>>> > Nothing wrong with stomping, but no one will ever convince me that
>>> > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
>>> > to do.
>>>
>>>
>>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>>>
>>> And you're wah-wah-ing about vinegar?!?!?
>>>
>>> Adios, muchacho de wartz. Vaya con dios!
>>
>>Andy.
>>
>>Lemon will prevent it from turning brown and icky.
>>It does not take much.
>
> Long time no post, but I just learned about Kili in another ng and
> dropped back in here for any updates.
>
> Just in case nobody has mentioned it so far, the best way to keep
> guacamole from turning brown (oxidising) is to store it in a covered
> bowl with a couple of the seeds/stones.
>
> I used six avos to make a bowl of guacamole on Christmas-eve day or
> Christmas day (it's summer downunder) and stored it in a bowl covered
> with glad wrap in the fridge and then transferred it on Christmas
> morning into one of our "heirloom" plastic bowls (that won't be missed
> if not returned) and took it to a huge family "Christmas lunch" a 45
> minute drive away.
>
> Along with other food & drink, it was stored on ice in what we call a
> Chilly-bin in New Zealand and since "lunch" didn't get served until
> just before 7pm, the guacamole and tunafish salad I made came in handy
> as backstops.
>
> All told, the guacamole was stored in covered bowls for 21 hours
> before it was devoured and, thanks to the seeds, it looked as green
> and fresh as the moment I made it.
>
> BTW - my guacamole recipe is simple as. Six avos munged with a big
> fork. add 4 to six cloves of garlic, a pinch of salt and the juice of
> one good sized lemon. Mix with the fork, taste and add more garlic,
> salt or lemon juice if needed. I also added a pinch of sugar just to
> lift the taste a bit. It doesn't last long ...
>
> BTW2 - The heirloom plastic bowl was returned despite my best attempts
> to get rid of it again.


A tad long and drawn out post but OK.

Andy

"bob" > wrote in message
...
> On Fri, 26 Dec 2008 19:09:36 -0800, "Paul M. Cook" >
> shouted from the highest rooftop:
>
>>
>>"bob" > wrote in message
. ..
>>> On Thu, 09 Aug 2007 11:51:24 -0500, Omelet >
>>> shouted from the highest rooftop:
>>>
>>>>In article >, Andy <q> wrote:
>>>>
>>>>> Bobo Bonobo® said...
>>>>>
>>>>> > Nothing wrong with stomping, but no one will ever convince me that
>>>>> > it's OK to sub vinegar for lemon or lime juice. It's a crappy thing
>>>>> > to do.
>>>>>
>>>>>
>>>>> Oh, oh oh oh... lemon in guac? Get outta town ya BUM!!!
>>>>>
>>>>> And you're wah-wah-ing about vinegar?!?!?
>>>>>
>>>>> Adios, muchacho de wartz. Vaya con dios!
>>>>
>>>>Andy.
>>>>
>>>>Lemon will prevent it from turning brown and icky.
>>>>It does not take much.
>>>
>>> Long time no post, but I just learned about Kili in another ng and
>>> dropped back in here for any updates.
>>>
>>> Just in case nobody has mentioned it so far, the best way to keep
>>> guacamole from turning brown (oxidising) is to store it in a covered
>>> bowl with a couple of the seeds/stones.
> <snip>
>>> All told, the guacamole was stored in covered bowls for 21 hours
>>> before it was devoured and, thanks to the seeds, it looked as green
>>> and fresh as the moment I made it.
> <snip>
>>
>>
>>Give the lemon its credit, it had a lot to do with it. Lime juice is more
>>traditional but either or both works. I've had guac last for 24 hours
>>without the pits and it stayed very green as long as there was citrus
>>juice
>>in it.
>
> I've been making guacamole with lemon juice for more than 40 years and
> I'm sure it helps. But it wasn't until someone told me about putting
> the seed into the finished product that I noticed the huge difference
> it made.

I've made guac for 30 years, tons of it I love it so much. They do the pit
thing in the Mexican restaurants around here but usually just for
appearance. I've never made guac without lime juice so I can't testify how
just the pit would work. I'll wait until the Mythbusters take this one on.
I could start a hideous and protracted war otherwise.

>
> As another poster mentioned, it also helps to put some plastic wrap on
> the surface of the guacamole to keep it as airtight as possible. I
> actually use two layers of plastic wrap if I want it to keep for more
> than 24 hours - one on the surface and up the sides and another across
> the top of the bowl - almost always a glass bowl.

It's all about oxidation. Keep that low and it stays green. Citrus juice
is an antioxidant.

Paul

bob > wrote:

> Long time no post....

And you've got a lot of catching up to do if you're responding to
posts that are 1.5 years old.

FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
sale at 2 or more $1 more often than not.

-sw

On Fri, 26 Dec 2008 21:26:19 -0800, "Paul M. Cook" >
shouted from the highest rooftop:

>It's all about oxidation. Keep that low and it stays green. Citrus juice
>is an antioxidant.

I know ... I know. Just try using the avocado seed and see if it
doesn't make a difference. Believe me, I don't put them in for
appearances and take them out just before serving. I also save a
couple just in case there's any guacamole left over. I've had it last
up to three days without turning brown, but it's always eaten before
I've been able to test any further.

BTW - if you've ever had an avocado tree you'll know that the fruit
ripens under a thick canopy of leaves in the shade.

If allowed to ripen on the tree, the fruit falls into and under a
thick layer of leaves on the ground. The fruit (eg: flesh) is there to
give nourishment to the seed as it develops, sends down roots into the
rich rotting leaves below and the new shoot up through the leaves into
the dappled sunlight.

In many cases, the avocado splits when it falls. The seed appears to
have a component that helps keep the fruit from oxidising so it
doesn't rot quickly and continues to proved nourishment. At least
that's what I've learned - first from professional growers, then as a
wholesale avocado grader and later as an amateur avocado grower.

It's that component that helps keep the guacamole from oxidising.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob" > wrote in message
...
> On Fri, 26 Dec 2008 21:26:19 -0800, "Paul M. Cook" >
> shouted from the highest rooftop:
>
>>It's all about oxidation. Keep that low and it stays green. Citrus juice
>>is an antioxidant.
>
> I know ... I know. Just try using the avocado seed and see if it
> doesn't make a difference. Believe me, I don't put them in for
> appearances and take them out just before serving. I also save a
> couple just in case there's any guacamole left over. I've had it last
> up to three days without turning brown, but it's always eaten before
> I've been able to test any further.
>
> BTW - if you've ever had an avocado tree you'll know that the fruit
> ripens under a thick canopy of leaves in the shade.
>

I live in SoCal. Almost every house has a avocado tree. The house I grew
up in had one, too. Avocado trees are kind of a attractive nuisance around
these parts. Many a avocado poacher has been pulled out of somebody's yard
in the wee hours of the morning whilst purloining the treasured fruit.

> If allowed to ripen on the tree, the fruit falls into and under a
> thick layer of leaves on the ground. The fruit (eg: flesh) is there to
> give nourishment to the seed as it develops, sends down roots into the
> rich rotting leaves below and the new shoot up through the leaves into
> the dappled sunlight.
>
> In many cases, the avocado splits when it falls. The seed appears to
> have a component that helps keep the fruit from oxidising so it
> doesn't rot quickly and continues to proved nourishment. At least
> that's what I've learned - first from professional growers, then as a
> wholesale avocado grader and later as an amateur avocado grower.
>
> It's that component that helps keep the guacamole from oxidising.

Could be something to it. I might try some experimenting.

Paul

Sqwertz > wrote:

>FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
>sale at 2 or more $1 more often than not.

You need to make a _torta_ of sliced grilled USDA prime rib
steak and avocado on a _bollito_ type roll.

It is *not* a waste to use that prime in a sandwich. It is
divine. Fresh grilled, sliced while hot, dripped with lime
juice and assembled immediately. A pre-dusting of NM chili
and salt on the steak is about right. I'd probably figure out
where/when to drip some olive oil on it too, but that's
optional.

Steve

On Fri, 26 Dec 2008 22:12:46 -0800, "Paul M. Cook" >
shouted from the highest rooftop:

>
>I live in SoCal. Almost every house has a avocado tree. The house I grew
>up in had one, too. Avocado trees are kind of a attractive nuisance around
>these parts. Many a avocado poacher has been pulled out of somebody's yard
>in the wee hours of the morning whilst purloining the treasured fruit.

I grew up in Santa Monica. Our house was the only one in the
neighbourhood with an avocado tree. But that was because my step-dad
was the son of a man who worked with Luther Burbank and Dad not only
inherited b his love of plants, but a green thumb that turned our
large backyard into a lush garden with oranges, lemons, limes,
avocados, loquats, and even bananas, as well as herbs, vegetables and
flowers.

It was both a surprise and a disappointment to discover that not
everyone was raised with fresh fruit and salads.

The avocado tree Dad planted was from Guatemala and grew to be a great
size. Its avos weighed from one to three pounds - or more - were
round, like cannon balls and rich, smooth and buttery. We called them
Gorilla Balls.

The only avocados since then that even came close to their rich
buttery taste, texture and oil content were grown on the Haleakala
slopes of Kihei, Maui, Hawaii - but they were smaller (which is an
advantage when thinking of one's weight).

They weren't available in supermarkets, but if I wasn't given them, I
could buy a box at Azeka Store for around two dollars (dolahs) for a
couple of dozen.

I've only encounter the "Reed" variety in New Zealand, but they may be
available elsewhere. It's also round, like a cannon ball and can weigh
up to a pound and a half, maybe two and is very rich, smooth and
buttery. Surprisingly, they store well in the fridge and I've kept
dozens on tap for six months after the end of the season.

When I got my first "adult" job in high school as a boxboy at Fireside
Market on Montana Avenue in Santa Monica there were no avocados
available in supermarkets. My mom used to take one of our avos and
fill the halves with shrimp and her special seafood sauce. If she was
in a hurry, she'd just drizzle lemon juice on the top. My mouth is
watering.

After I'd graduated, was attending Santa Monica City College and
working as the weekend produce manager at Fireside Market (what later
would be called a boutique food market) we were one of the first to
sell avocados that were sourced from Mexico or the developing avocado
growing areas around Escondido.

They were always picked too early and didn't not ripen properly. It
took several years for the growers, wholesalers and retailers to learn
what made a good avocado and I'm not sure that many of them still do.

Avocados are one of my passions. I love to eat them, grow them and
share them with others. For a while in the mid-80's, I even conducted
avocado workshops in Auckland to introduce them to the market there.

Speaking of which, I ate the rest of the tuna salad left over from our
rather erratic Christmas day lunch/dinner with a half a Haas avo and
some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
sauce) tonight. They were delicious.

Eat well ... and often.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Fri, 26 Dec 2008 23:52:31 -0600, Sqwertz >
shouted from the highest rooftop:

>bob > wrote:
>
>> Long time no post....
>
>And you've got a lot of catching up to do if you're responding to
>posts that are 1.5 years old.

It's a thread I saved before I signed off.

>FWIW: Hass avocados are 2 for $1 right now (often 3/$1). They're on
>sale at 2 or more $1 more often than not.

Same here in New Zealand. So where are you?


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob" > wrote in message
...
> On Fri, 26 Dec 2008 22:12:46 -0800, "Paul M. Cook" >
> shouted from the highest rooftop:
>
>>
>>I live in SoCal. Almost every house has a avocado tree. The house I grew
>>up in had one, too. Avocado trees are kind of a attractive nuisance
>>around
>>these parts. Many a avocado poacher has been pulled out of somebody's
>>yard
>>in the wee hours of the morning whilst purloining the treasured fruit.
>
> I grew up in Santa Monica. Our house was the only one in the
> neighbourhood with an avocado tree. But that was because my step-dad
> was the son of a man who worked with Luther Burbank and Dad not only
> inherited b his love of plants, but a green thumb that turned our
> large backyard into a lush garden with oranges, lemons, limes,
> avocados, loquats, and even bananas, as well as herbs, vegetables and
> flowers.
>
> It was both a surprise and a disappointment to discover that not
> everyone was raised with fresh fruit and salads.
>
> The avocado tree Dad planted was from Guatemala and grew to be a great
> size. Its avos weighed from one to three pounds - or more - were
> round, like cannon balls and rich, smooth and buttery. We called them
> Gorilla Balls.
>
> The only avocados since then that even came close to their rich
> buttery taste, texture and oil content were grown on the Haleakala
> slopes of Kihei, Maui, Hawaii - but they were smaller (which is an
> advantage when thinking of one's weight).
>
> They weren't available in supermarkets, but if I wasn't given them, I
> could buy a box at Azeka Store for around two dollars (dolahs) for a
> couple of dozen.
>
> I've only encounter the "Reed" variety in New Zealand, but they may be
> available elsewhere. It's also round, like a cannon ball and can weigh
> up to a pound and a half, maybe two and is very rich, smooth and
> buttery. Surprisingly, they store well in the fridge and I've kept
> dozens on tap for six months after the end of the season.
>
> When I got my first "adult" job in high school as a boxboy at Fireside
> Market on Montana Avenue in Santa Monica there were no avocados
> available in supermarkets. My mom used to take one of our avos and
> fill the halves with shrimp and her special seafood sauce. If she was
> in a hurry, she'd just drizzle lemon juice on the top. My mouth is
> watering.
>
> After I'd graduated, was attending Santa Monica City College and
> working as the weekend produce manager at Fireside Market (what later
> would be called a boutique food market) we were one of the first to
> sell avocados that were sourced from Mexico or the developing avocado
> growing areas around Escondido.
>
> They were always picked too early and didn't not ripen properly. It
> took several years for the growers, wholesalers and retailers to learn
> what made a good avocado and I'm not sure that many of them still do.
>
> Avocados are one of my passions. I love to eat them, grow them and
> share them with others. For a while in the mid-80's, I even conducted
> avocado workshops in Auckland to introduce them to the market there.
>
> Speaking of which, I ate the rest of the tuna salad left over from our
> rather erratic Christmas day lunch/dinner with a half a Haas avo and
> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
> sauce) tonight. They were delicious.
>
> Eat well ... and often.



Well then you know all the Hass in the world come from the same "mother"
tree in Pasadena. Its cuttings have been propagated worldwide. It was an
unknown sub species discovered by a postal carrier in his yard. The tree
died in 2002. Must admit I am a huge fan of the Hass. I must eat my weight
in them very year. I love avocado gazpacho, guacamole, grilled avocados,
avocado ceviche, avocado chutney, avocado ice cream and just plain old
avocado with some salt. Avocado and crab are a match made in heaven.
Avocado halves filled with bay scallop ceviche are divine. I love a salad
made with cubed avocado, cucumber and mushrooms and tossed with ranch
dressing. You just can't beat a nice ripe avocado. They are highly
cherished where I live and even though grown here they command a high price
in markets.

Paul

bob said...

> Speaking of which, I ate the rest of the tuna salad left over from our
> rather erratic Christmas day lunch/dinner with a half a Haas avo and
> some steamed asparagus (with my yogurt/mayonnaise/ketchup/wasabe
> sauce) tonight. They were delicious.
>
> Eat well ... and often.


WHO ON EARTH eats just 1/2 Hass avocado?!?

With ketchup?!? Are you outta your cotton pickin' mind??????

What color is the sky in YOUR world?

Andy