Does anyone here use it? And if so are you having a hard time finding it?
It was recommended to me for its buttery taste and it's supposed to be a
very healthy oil. I was using it to make mashed potatoes. But now I can't
find it anywhere. It was rather expensive, so maybe it's just as well I
can't find it. But I liked it!

"Julie Bove" > wrote in message
news:3tBxj.8736$JU3.2657@trndny04...
> Does anyone here use it? And if so are you having a hard time finding it?
> It was recommended to me for its buttery taste and it's supposed to be a
> very healthy oil. I was using it to make mashed potatoes. But now I
> can't find it anywhere. It was rather expensive, so maybe it's just as
> well I can't find it. But I liked it!


Not expensive at all, really. Here is a a site that sells it.

http://www.houseofnutrition.com/733739076700.html?
ovchn=FRO&ovcpn=Froogle&ovcrn=Now's+Avocado+Oil+Re fined+4oz&ovtac=CMP

You can do your dandruff, your skin and make a salad with it. I've never
cooked with it but I would suspect it would be a very delicate oil and one
not well suited for anything involving heat. Perhaps a drizzle on seafood,
or mashed potatoes or something that otherwise you'd use melted butter on.

Paul

"Paul M. Cook" > wrote in message
news:GPBxj.37254$T8.21857@trnddc03...
>
> "Julie Bove" > wrote in message
> news:3tBxj.8736$JU3.2657@trndny04...
>> Does anyone here use it? And if so are you having a hard time finding
>> it? It was recommended to me for its buttery taste and it's supposed to
>> be a very healthy oil. I was using it to make mashed potatoes. But now
>> I can't find it anywhere. It was rather expensive, so maybe it's just as
>> well I can't find it. But I liked it!
>
>
> Not expensive at all, really. Here is a a site that sells it.
>
> http://www.houseofnutrition.com/733739076700.html?
> ovchn=FRO&ovcpn=Froogle&ovcrn=Now's+Avocado+Oil+Re fined+4oz&ovtac=CMP
>
> You can do your dandruff, your skin and make a salad with it. I've never
> cooked with it but I would suspect it would be a very delicate oil and one
> not well suited for anything involving heat. Perhaps a drizzle on
> seafood, or mashed potatoes or something that otherwise you'd use melted
> butter on.

Yeah I just saw that. That one is not expensive. I think I paid about $12
for a small bottle of the kind I was using. Not sure I'd want to use one
that is also for cosmetic purposes though. And I was really hoping to avoid
mail ordering because they don't always pack oils well. I hate getting a
broken or leaky bottle of something. But thanks!

I've never cooked with it either. Just put it in mashed potatoes. Was
hesitant to do that because I hate the taste of avocados but this didn't
taste like that at all. It was really buttery.

"Julie Bove" > wrote in message
news:3tBxj.8736$JU3.2657@trndny04...
> Does anyone here use it? And if so are you having a hard time finding it?
> It was recommended to me for its buttery taste and it's supposed to be a
> very healthy oil. I was using it to make mashed potatoes. But now I
> can't find it anywhere. It was rather expensive, so maybe it's just as
> well I can't find it. But I liked it!

Here's another. Not mopre expensive than any really fine EVOO.


> http://www.cybercucina.com/ccdocs/pr...ilsSpecia lty

Paul

(cripes, did I say EVOO?)

"Julie Bove" > wrote in message
news:6TBxj.5206$O64.3463@trndny03...
>
> "Paul M. Cook" > wrote in message
> news:GPBxj.37254$T8.21857@trnddc03...
>>
>> "Julie Bove" > wrote in message
>> news:3tBxj.8736$JU3.2657@trndny04...
>>> Does anyone here use it? And if so are you having a hard time finding
>>> it? It was recommended to me for its buttery taste and it's supposed to
>>> be a very healthy oil. I was using it to make mashed potatoes. But now
>>> I can't find it anywhere. It was rather expensive, so maybe it's just
>>> as well I can't find it. But I liked it!
>>
>>
>> Not expensive at all, really. Here is a a site that sells it.
>>
>> http://www.houseofnutrition.com/733739076700.html?
>> ovchn=FRO&ovcpn=Froogle&ovcrn=Now's+Avocado+Oil+Re fined+4oz&ovtac=CMP
>>
>> You can do your dandruff, your skin and make a salad with it. I've never
>> cooked with it but I would suspect it would be a very delicate oil and
>> one not well suited for anything involving heat. Perhaps a drizzle on
>> seafood, or mashed potatoes or something that otherwise you'd use melted
>> butter on.
>
> Yeah I just saw that. That one is not expensive. I think I paid about
> $12 for a small bottle of the kind I was using. Not sure I'd want to use
> one that is also for cosmetic purposes though. And I was really hoping to
> avoid mail ordering because they don't always pack oils well. I hate
> getting a broken or leaky bottle of something. But thanks!

I've ordered all kinds of things mail order and they usually make it to me
in one piece. The cost of shipping sure adds to the cost though but what
can you do? Some things you just can't get any other way. I'm into Indian
food again and I've been ordering jars of all kinds of cool stuff from as
far away as India and GB, so far no broken ones.

>
> I've never cooked with it either. Just put it in mashed potatoes. Was
> hesitant to do that because I hate the taste of avocados but this didn't
> taste like that at all. It was really buttery.

Some people say they taste like soap. The best avocados come from
California and are of the Haas variety and are tree ripened. The store
bought never develop the best flavor because they are almost always picked
when immature. We have trees that grow on public land here in SoCal and the
locals have been known to wage wars to pick them. We had a huge tree at a
local college that put out an incredible harvest but they finally cut it
down because people were falling out of it at 3:00am trying to pick the
topmost ones which are always the best.

Paul

"Julie Bove" > wrote in message
news:3tBxj.8736$JU3.2657@trndny04...
> Does anyone here use it? And if so are you having a hard time finding it?
> It was recommended to me for its buttery taste and it's supposed to be a
> very healthy oil. I was using it to make mashed potatoes. But now I
> can't find it anywhere. It was rather expensive, so maybe it's just as
> well I can't find it. But I liked it!


As an aside, I've read that avacado oil has about the highest smoking point
there is, 520° (!) For comparison, peanut oil is a lowly 440°.

Wouldn't mind trying to stir-fry with it one day.

Hasta,
Curt Nelson

On Feb 28, 9:20*am, "Paul M. Cook" > wrote:
> Some people say they taste like soap. *The best avocados come from
> California and are of the Haas variety and are tree ripened. *The store
> bought never develop the best flavor because they are almost always picked
> when immature. *We have trees that grow on public land here in SoCal and the
> locals have been known to wage wars to pick them. *We had a huge tree at a
> local college that put out an incredible harvest but they finally cut it
> down because people were falling out of it at 3:00am trying to pick the
> topmost ones which are always the best.

If I had an avocado tree, I would never be in a bad mood.

Karen

"Paul M. Cook" > wrote in message
news:zUBxj.37256$T8.23468@trnddc03...
>
> "Julie Bove" > wrote in message
> news:3tBxj.8736$JU3.2657@trndny04...
>> Does anyone here use it? And if so are you having a hard time finding
>> it? It was recommended to me for its buttery taste and it's supposed to
>> be a very healthy oil. I was using it to make mashed potatoes. But now
>> I can't find it anywhere. It was rather expensive, so maybe it's just as
>> well I can't find it. But I liked it!
>
> Here's another. Not mopre expensive than any really fine EVOO.
>
>
>> http://www.cybercucina.com/ccdocs/pr...ilsSpecia lty
>
> Paul
>
> (cripes, did I say EVOO?)

Thanks. Perhaps if I could find a website that also sold some other things
I needed, it might justify paying the shipping costs. I really don't use a
lot of it because I *only* use it for mashed potatoes. I don't know if
there is anything else I could or should use it in. Have never seen any
recipes for it. I still use EVOO but find it has too much of a taste for
mashed potatoes. Love it in roasted ones though. Tonight I'll be using a
touch of light olive oil in my mashed potatoes. I have a butter substitute
that we're not allergic to. It provides the right amount of taste but has
no fat. So to get the proper mouthfeel I need to add some fat that isn't
going to compete with the taste.

And stop watching Rachel Ray! Bwahahahaha. I don't know why but men seem
to like her. My husband and dad both watch her and neither of them cook.
Well, my dad cooks a little but not much. They'll even point out products
at the grocery store with her on them. Like Ritz crackers. Actually she's
not so bad. Just a wee bit too bubbly for my taste.

"Paul M. Cook" > wrote in message
news:z3Cxj.37257$T8.30516@trnddc03...

>
> I've ordered all kinds of things mail order and they usually make it to me
> in one piece. The cost of shipping sure adds to the cost though but what
> can you do? Some things you just can't get any other way. I'm into
> Indian food again and I've been ordering jars of all kinds of cool stuff
> from as far away as India and GB, so far no broken ones.
>
I order a lot of things online. Because of daughter's food allergies, I do
get a lot of food that way. Not always cheaper but sometimes more
convenient. I can get a case of something as opposed to a lone package or
two that I might find in the store that could be dusty and close to
expiring. I did order some candy coated fennel seeds online. They seemed
to help my digestion and I could only find them at one store that was not
close to me. They weren't always fresh though and I seemed to have odd,
rancid seeds mixed in. Of course you can't tell by looking. The seeds I
got are not the same and have more of a minty/chalky taste to them so I am
not eating them as often. Which is a good thing because as a diabetic, I
shouldn't be eating candy coated seeds to beging with. Ha!

The main spills/accidents I've had are with laundry soap and cleaning
supplies. Once the lid to the laundry soap got broken. I usually use
Method or Mrs. Meyers Clean Day and I couldn't find those in the store until
fairly recently. Now I usually just get them from the store but sometimes
it is cheaper to order them online. Soap is particularly bad because you
have to rinse off everything it touches and it can take a very long time.
And if it's a cardboard box, the box doesn't necessarily survice!

Then there was the bouillon incident. Luckily I won't have to order that
any more because my lovely Central Market now has soy free boullion
concentrate in little tubes. It's expensive but so is the "Better Than
Bouillion" that I had mail ordered. I can find that in the stores here, but
not the soy free version. So I had ordered 6 jars of it at once. I must
say they did pack it well. Each jar was wrapped in cardboard and then
enclosed in bubble wrap. But one jar broke. I knew I was in trouble when I
was met with a beefy smell when I opened the box. Somehow the jar had
become completely crushed and oh what a mess. Some of the thick concentrate
had managed to soak through the cardboard and leak from the bubble wrap.

I didn't even try to get a refund that time, although I may have been able
to. I was very busy at the time it happened and just had enough else to
deal with so I just threw it away and didn't bother with it.
>>
>> I've never cooked with it either. Just put it in mashed potatoes. Was
>> hesitant to do that because I hate the taste of avocados but this didn't
>> taste like that at all. It was really buttery.
>
> Some people say they taste like soap. The best avocados come from
> California and are of the Haas variety and are tree ripened. The store
> bought never develop the best flavor because they are almost always picked
> when immature. We have trees that grow on public land here in SoCal and
> the locals have been known to wage wars to pick them. We had a huge tree
> at a local college that put out an incredible harvest but they finally cut
> it down because people were falling out of it at 3:00am trying to pick the
> topmost ones which are always the best.

I don't find that they taste like soap although I have had some cilantro
that does. I don't know what causes that. I had never had the problem
until the second year that I grew it and the stuff that I grew tasted soapy
to me. Have never had that problem since. There is just something about
the texture of an avocado that makes me spit it right back out again. Gah!

"Karen" > wrote in message
...
On Feb 28, 9:20 am, "Paul M. Cook" > wrote:
> Some people say they taste like soap. The best avocados come from
> California and are of the Haas variety and are tree ripened. The store
> bought never develop the best flavor because they are almost always picked
> when immature. We have trees that grow on public land here in SoCal and
> the
> locals have been known to wage wars to pick them. We had a huge tree at a
> local college that put out an incredible harvest but they finally cut it
> down because people were falling out of it at 3:00am trying to pick the
> topmost ones which are always the best.

If I had an avocado tree, I would never be in a bad mood.

I tried growing them when we lived in CA. Couldn't get it to grow and I
heard that it could take many years before it would produce.

"Curt Nelson" > wrote in message
...
>
> "Julie Bove" > wrote in message
> news:3tBxj.8736$JU3.2657@trndny04...
>> Does anyone here use it? And if so are you having a hard time finding
>> it? It was recommended to me for its buttery taste and it's supposed to
>> be a very healthy oil. I was using it to make mashed potatoes. But now
>> I can't find it anywhere. It was rather expensive, so maybe it's just as
>> well I can't find it. But I liked it!
>
>
> As an aside, I've read that avacado oil has about the highest smoking
> point there is, 520° (!) For comparison, peanut oil is a lowly 440°.
>
> Wouldn't mind trying to stir-fry with it one day.

Really? Interesting. I will keep that in mind next time I do a stir fry.
Daughter is allergic to peanuts. Thanks!

On Feb 28, 1:59 pm, "Julie Bove" > wrote:
> I tried growing them when we lived in CA. Couldn't get it to grow and I
> heard that it could take many years before it would produce.

Yeah, it's tricky.

from wiki:

The subtropical species needs a climate without frost and little wind.
High winds reduce the humidity, dehydrate the flowers, and affect
pollination. In particular, the West Indian race requires humidity and
a tropical climate which is important in flowering. When mild frost
does occur, the fruit drops from the tree, reducing the yield,
although the cultivar Hass can tolerate temperatures down to -1°C.
Contrary to the conventional wisdom, avocado trees cannot sustain the
frost. Avocado farmers in California lost hundreds of millions of
dollars in 2006 due to a temperature drop[citation needed]. The trees
also need well aerated soils, ideally more than 1 m deep. Yield is
reduced when the irrigation water is highly saline. These soil and
climate conditions are met only in a few areas of the world,
particularly in southern Spain, the Levant, South Africa, Peru, parts
of central and northern Chile, Vietnam, Indonesia, Sri Lanka,
Australia, New Zealand, the United States, the Philippines, Malaysia,
Mexico and Central America, the center of origin and diversity of this
species. Each region has different types of cultivars. Mexico is the
largest producer of the Hass variety, with over 1 million tonnes
produced annually.


[edit] Propagation and rootstocks
While an avocado propagated by seed can bear fruit, it takes roughly 4-
6 years to do so, and the offspring is unlikely to resemble the parent
cultivar in fruit quality. Thus, commercial orchards are planted using
grafted trees and rootstocks. Rootstocks are propagated by seed
(seedling rootstocks) and also layering (clonal rootstocks). After
about a year of growing the young plants in a greenhouse, they are
ready to be grafted. Terminal and lateral grafting is normally used.
The scion cultivar will then grow for another 6-12 months before the
tree is ready to be sold. Clonal rootstocks have been selected for
specific soil and disease conditions, such as poor soil aeration or
resistance to the soil-borne disease caused by phytophthora, root rot.


[edit] Breeding
The species is partially unable to self-pollinate, because of
dichogamy in its flowering. The limitation, added to the long juvenile
period, makes the species difficult to breed. Most cultivars are
propagated via grafting, having originated from random seedling plants
or minor mutations derived from cultivars. Modern breeding programs
tend to use isolation plots where the chances of cross-pollination are
reduced. That is the case for programs at the University of
California, Riverside, as well as the Volcani Centre and the Instituto
de Investigaciones Agropecuarias in Chile.

On Feb 28, 11:43 am, Karen > wrote:
>
> If I had an avocado tree, I would never be in a bad mood.

I'm going to get a Holiday avocado tree - a dwarf that only grows to
about 12 feet tall. Has Haas-like avocados. I'll keep it in a
container at my boyfriend's house, since it will be a bit too big for
my balcony. And he's going to let me plant herbs in his raised bed
out front. Yippee!! Well, he said he would - but he doesn't know
about the avocado tree yet.

Myra

"Julie Bove" > wrote:
> "Karen" > wrote:
> "Paul M. Cook" > wrote:
>
> > > We had a huge tree at a
> > > local college that put out an incredible harvest but they finally cut it
> > > down because people were falling out of it at 3:00am trying to pick the
> > > topmost ones which are always the best.
>
> > If I had an avocado tree, I would never be in a bad mood.
>
> I tried growing them when we lived in CA. *Couldn't get it to grow and I
> heard that it could take many years before it would produce.

If Karen's mood depended on the fruit it would take a long time
for her mood to settle. Those trees grow for a *long* time before
bearing fruit. Time scale like nuts or almost olives.

And Karen's mood better not include weather. The trees are so
gigantic almost the entire canopy is above the roof. In a wind
storm the avocadoes breaking free that hit the roof make a very
loud noise. I remember that from visiting an old friend in Santa
Barbara.

Doug Freyburger wrote:
> "Julie Bove" > wrote:
>
>>"Karen" > wrote:
>>"Paul M. Cook" > wrote:
>>
>>
>>>>We had a huge tree at a
>>>>local college that put out an incredible harvest but they finally cut it
>>>>down because people were falling out of it at 3:00am trying to pick the
>>>>topmost ones which are always the best.
>>
>>>If I had an avocado tree, I would never be in a bad mood.
>>
>>I tried growing them when we lived in CA. Couldn't get it to grow and I
>>heard that it could take many years before it would produce.
>
>
> If Karen's mood depended on the fruit it would take a long time
> for her mood to settle. Those trees grow for a *long* time before
> bearing fruit. Time scale like nuts or almost olives.
>
> And Karen's mood better not include weather. The trees are so
> gigantic almost the entire canopy is above the roof. In a wind
> storm the avocadoes breaking free that hit the roof make a very
> loud noise. I remember that from visiting an old friend in Santa
> Barbara.

I wouldn't mind living where it rained avocados. Unless I could find
someplace where it hailed chocolate every time the wind picked up.

On Thu, 28 Feb 2008 17:20:31 GMT, "Paul M. Cook" >
wrote:

>
>"Julie Bove" > wrote in message
The best avocados come from
>California and are of the Haas variety and are tree ripened. The store
>bought never develop the best flavor because they are almost always picked
>when immature. We have trees that grow on public land here in SoCal and the
>locals have been known to wage wars to pick them. We had a huge tree at a
>local college that put out an incredible harvest but they finally cut it
>down because people were falling out of it at 3:00am trying to pick the
>topmost ones which are always the best.
>
>Paul
>

Oh I beg to differ Paul. In Hawaii we have fabulous avocados, Kahaluu
being one of the very best. We just can't send them to the mainland
because of Calvado (the California Avocado PAC) because they are
rpotecting their own Haas.They will not allow us to export our
Hawaiian avocados to CA.

I believe that most of the PAC are Haas growers which stands to
reason. Some day come to Kona from December to early February and
ask for a Kahaluu or an Ota avocado.You would love them! Big and oh
so so tasty!

with aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

On Thu, 28 Feb 2008 16:39:27 GMT, "Julie Bove" >
wrote:

>Does anyone here use it? And if so are you having a hard time finding it?
>It was recommended to me for its buttery taste and it's supposed to be a
>very healthy oil. I was using it to make mashed potatoes. But now I can't
>find it anywhere. It was rather expensive, so maybe it's just as well I
>can't find it. But I liked it!
>

Julie
I bought some yesterday at Vons. If they carry it I think the other
major chains would too.

koko
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw

> wrote in message
...
> On Thu, 28 Feb 2008 16:39:27 GMT, "Julie Bove" >
> wrote:
>
>>Does anyone here use it? And if so are you having a hard time finding it?
>>It was recommended to me for its buttery taste and it's supposed to be a
>>very healthy oil. I was using it to make mashed potatoes. But now I
>>can't
>>find it anywhere. It was rather expensive, so maybe it's just as well I
>>can't find it. But I liked it!
>>
>
> Julie
> I bought some yesterday at Vons. If they carry it I think the other
> major chains would too.

We don't have Von's here. Safeway, Albertsons and QFC don't seem to carry
it. There are a few other places I can check. But in the meantime, the guy
at the health food store is going to order it for me.