Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
avocadoes, averaging 4 ounces each. I am finding small pits with
substantial flesh‹seems like a good deal for them at 61 cents each.

HWSRN doesn't like them; I can eat one while standing at the sink with a
spoon. From this batch I've put one into my salad and mashed another
with a little onion powder and s&p and smeared it on toast (homemade,
no-knead 'artisan' bread '-)

About ripening them. . . .these little guys haven't been completely ripe
when purchased. I have one bag on the counter right now that I'll be
eating in the next few days. If I bought a bag (assuming the little
guys are still underripe when I do) on Saturday of this week, can I
stick the bag in the fridge to stunt the ripening until mid-week next
week and then take it to the counter to ripen? Or doesn't that work?
DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
and I'm thinking we might enjoy some guacamole and chips when they're
here. You know more about this than I do. Is that a practical idea or
not? Can I store the ripened ones in the fridge for --- how long before
use?

This turned out to be longer than I'd thought it would be. :-/

How do you like to eat yours? I've never done anything exotic with them
(soup, ice cream‹like that‹and likely won't but I am curious as to what
you do with them when they're in house. TIA.
--
-Barb

On Jun 19, 9:53*am, Melba's Jammin' >
wrote:
> Cub stores have a 2# bag of avocadoes for $4.88 this week. *Eight
> avocadoes, averaging 4 ounces each. *I am finding small pits with
> substantial flesh‹seems like a good deal for them at 61 cents each.
>
> HWSRN doesn't like them; I can eat one while standing at the sink with a
> spoon. From this batch I've put one into my salad and mashed another
> with a little onion powder and s&p and smeared it on toast (homemade,
> no-knead 'artisan' bread *'-)
>
> About ripening them. . . .these little guys haven't been completely ripe
> when purchased. *I have one bag on the counter right now that I'll be
> eating in the next few days. *If I bought a bag (assuming the little
> guys are still underripe when I do) on Saturday of this week, can I
> stick the bag in the fridge to stunt the ripening until mid-week next
> week and then take it to the counter to ripen? *Or doesn't that work? *
> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
> and I'm thinking we might enjoy some guacamole and chips when they're
> here. * You know more about this than I do. *Is that a practical idea or
> not? *
>
> Can I store the ripened ones in the fridge for --- how long before
> use?


http://www.avocado.org

"Melba's Jammin'" > ha scritto nel messaggio

> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
> avocadoes, averaging 4 ounces each.

I am so envious. OUrs come from S Africa for some reason and are always
expensive. I pay about US$5 each and they are those big green watery ones I
don't love.

> About ripening them. . . .
If I bought a bag (assuming the little
> guys are still underripe when I do) on Saturday of this week, can I
> stick the bag in the fridge to stunt the ripening until mid-week next
> week and then take it to the counter to ripen?

I don't know, but I remember that you can take it from hard to ripe in a day
or so if you bury it in flour! Don't ask what happens if you forget you put
it there.

> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
> and I'm thinking we might enjoy some guacamole and chips when they're
> here. You know more about this than I do. Is that a practical idea or
> not? Can I store the ripened ones in the fridge for --- how long before
> use?

Someone is bound to be better than I at answering that, but you can mash the
ripe flesh and freeze it, too. Can't remember if it takes lemon juice or
not.

> How do you like to eat yours?
> -Barb

Ripe, with a spoon, lemon juice and salt on top. Any and every other way I
have ever tried them. Love avocados which is amazing since at first taste I
thought they were disgusting.

Nina said...

>>Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
>>avocadoes, averaging 4 ounces each. I am finding small pits with
>>substantial flesh<seems like a good deal for them at 61 cents each.


I get those nets of avos at TJs but they all ripen at the same time so ya
gotta plan an avocado day or two. GOOD fat, btw!!!

Andy
Avocado tree backyard, once.

"Melba's Jammin'" > wrote in message
...
> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
> avocadoes, averaging 4 ounces each. I am finding small pits with
> substantial flesh >

Awesome price. Haas or Fuertes?

> HWSRN doesn't like them; I can eat one while standing at the sink with a
> spoon. From this batch I've put one into my salad and mashed another
> with a little onion powder and s&p and smeared it on toast (homemade,
> no-knead 'artisan' bread '-)

That is my favorite way to eat them. Cut in half, pitted, little squeeze of
lime juice and a pinch of kosher salt. Then eat them with a spoon. Of
course guacamole is a close second.

> About ripening them. . . .these little guys haven't been completely ripe
> when purchased. I have one bag on the counter right now that I'll be
> eating in the next few days. If I bought a bag (assuming the little
> guys are still underripe when I do) on Saturday of this week, can I
> stick the bag in the fridge to stunt the ripening until mid-week next
> week and then take it to the counter to ripen? Or doesn't that work?

A week is a bit much. But if you leave them out of an enclosed bag they
will ripen much slower. Hard to say because sometimes those suckers are
hard as a rock and will take 5 days or more to get nice and soft. If it
were me I'd keep them really cool for a few days then let them ripen in the
open air. If your fridge has a salad drawer that would be perfect.

> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
> and I'm thinking we might enjoy some guacamole and chips when they're
> here. You know more about this than I do. Is that a practical idea or
> not? Can I store the ripened ones in the fridge for --- how long before
> use?

If they get really ripe you can make the guacamole ahead of time. The lime
juice will keep them green. Of course guacamole is best fresh. When I
worked restaurants we would cut them in half, peel and seed them then leave
them in ice water with lime juice for up to 24 hours. Figure 5 days to
ripen them before they start getting icky inside. They will still be edible
just not especially pretty. But yes, a week is doable. Figure they have
been in cold storage already for more than a week. The cold does retard
ripening. When I want to ripen them really fast I put them in a paper bag
with a banana or an apple. That cuts the time in half. 2-3 days is all it
takes that way.

> This turned out to be longer than I'd thought it would be. :-/
>
> How do you like to eat yours? I've never done anything exotic with them
> (soup, ice cream > you do with them when they're in house. TIA.

Soitanly, nyuck nyuck!

Oh my: guacamole, I have made avocado soup, I love an avocado and cucumber
salad. I will cut a couple into large diced pieces, then the same with a
peeled cucumber, then some quartered button mushrooms and toss it with some
lime juice and salad dressing du jour then fold in crumbled cheese. Usually
the dressing is ranch or bleu cheese for me. Then chill it for an hour or
2. I put them on hamburgers, I make pita and avocado sandwiches with
sprouts and cheese, I make California sushi rolls, I like avocado and mango
salsa served with fish, I like seviche with avocado, I like a bacon and
avocado omelet - bacon is a natural with avocado. I would think a gazpacho
soup would be good with chunks of cold avocado.

Citrus and bacon are natural partners. Avocado and most any fish work
really well even if you just serve nice slices of avocado. A cold papaya
salad and chilled slices of rare grilled beef are really good. I don't eat
raw beef but I know a place that serves it with a avocado and mango salad
with lots of lime and lemon juice and herbs. If you cut one in half then
cut it into thin slices but not all the way from end to end, leave the
narrow part intact, you can fan them out for a lovely accompaniment. Pureed
avocado salad dressing is great. I can go on. You can do a lot with them.

One thing is they are not low calorie. Very rich. Citrus really cuts
through that and keeps the palette clean.

Paul

On Jun 19, 6:53*am, Melba's Jammin' >
wrote:
> ....
> About ripening them. . . .these little guys haven't been completely ripe
> when purchased. *I have one bag on the counter right now that I'll be
> eating in the next few days. *If I bought a bag (assuming the little
> guys are still underripe when I do) on Saturday of this week, can I
> stick the bag in the fridge to stunt the ripening until mid-week next
> week and then take it to the counter to ripen? *Or doesn't that work? *

It works for me. In the fridge, not in a bag = slow ripening; room
temp = normal ripening; room temp in a closed paper bag = fast
ripening.

> How do you like to eat yours?

No secret delights, just the normal stuff. With salt and lime juice.
As guacamole. In a BLTA. A salad of grapefruit supremes and avocado
slices on a lettuce bed with a vinaigrette. Diced or sliced as a
topping or side garnish for about anything vaguely Mexican. In a
tossed salad. -aem

In article <_du6k.27917$8q2.22029@trnddc02>,
"Paul M. Cook" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
> > avocadoes, averaging 4 ounces each. I am finding small pits with
> > substantial flesh >
>
> Awesome price. Haas or Fuertes?

The one thing I forgot to mention ‹ Hass. I've never thought the
thin-skin green ones had any flavor. :-(

> That is my favorite way to eat them. Cut in half, pitted, little squeeze of
> lime juice and a pinch of kosher salt. Then eat them with a spoon. Of
> course guacamole is a close second.

OK. Looks like I won't get booted from the club.
>
> > About ripening them. . . .these little guys haven't been completely ripe
> > when purchased. I have one bag on the counter right now that I'll be
> > eating in the next few days. If I bought a bag (assuming the little
> > guys are still underripe when I do) on Saturday of this week, can I
> > stick the bag in the fridge to stunt the ripening until mid-week next
> > week and then take it to the counter to ripen? Or doesn't that work?
>
> A week is a bit much. But if you leave them out of an enclosed bag they
> will ripen much slower. Hard to say because sometimes those suckers are
> hard as a rock and will take 5 days or more to get nice and soft. If it
> were me I'd keep them really cool for a few days then let them ripen in the
> open air. If your fridge has a salad drawer that would be perfect.

I don't trust the veggie drawers. In theory I can control humidity
within but not temp AFAIK.
>
> > DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
> > and I'm thinking we might enjoy some guacamole and chips when they're
> > here. You know more about this than I do. Is that a practical idea or
> > not? Can I store the ripened ones in the fridge for --- how long before
> > use?
>
> If they get really ripe you can make the guacamole ahead of time. The lime
> juice will keep them green. Of course guacamole is best fresh. When I
> worked restaurants we would cut them in half, peel and seed them then leave
> them in ice water with lime juice for up to 24 hours.

Heh!

> Figure 5 days to
> ripen them before they start getting icky inside. They will still be edible
> just not especially pretty. But yes, a week is doable. Figure they have
> been in cold storage already for more than a week. The cold does retard
> ripening. When I want to ripen them really fast I put them in a paper bag
> with a banana or an apple. That cuts the time in half. 2-3 days is all it
> takes that way.

I'll try to remember that.
>
> > This turned out to be longer than I'd thought it would be. :-/
> >
> > How do you like to eat yours? I've never done anything exotic with them
> > (soup, ice cream > you do with them when they're in house. TIA.
>
> Soitanly, nyuck nyuck!
>
> Oh my: guacamole, I have made avocado soup, I love an avocado and cucumber
> salad. I will cut a couple into large diced pieces, then the same with a
> peeled cucumber, then some quartered button mushrooms and toss it with some
> lime juice and salad dressing du jour then fold in crumbled cheese. Usually
> the dressing is ranch or bleu cheese for me. Then chill it for an hour or
> 2. I put them on hamburgers, I make pita and avocado sandwiches with
> sprouts and cheese, I make California sushi rolls, I like avocado and mango
> salsa served with fish, I like seviche with avocado, I like a bacon and
> avocado omelet - bacon is a natural with avocado. I would think a gazpacho
> soup would be good with chunks of cold avocado.
>
> Citrus and bacon are natural partners. Avocado and most any fish work
> really well even if you just serve nice slices of avocado. A cold papaya
> salad and chilled slices of rare grilled beef are really good. I don't eat
> raw beef but I know a place that serves it with a avocado and mango salad
> with lots of lime and lemon juice and herbs. If you cut one in half then
> cut it into thin slices but not all the way from end to end, leave the
> narrow part intact, you can fan them out for a lovely accompaniment. Pureed
> avocado salad dressing is great. I can go on. You can do a lot with them.
>
> One thing is they are not low calorie. Very rich.

I know. But healthy fat, right? <cough>

> Citrus really cuts
> through that and keeps the palette clean.

I'm not painting with my avocadoes, Dude! Ah, you mean 'palate.' "-)
>
> Paul



--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Nina > wrote:

> I always ripen, then refrigerate. The reverse doesn't seem to work as
> well (for me anyway). They usually last a good week when
> refrigerated, at least, depending on the avocados, the refrigerator,
> and what you're planning to do with them. Guacamole is very
> forgiving, so overripe is fine.
>
> We do pretty ordinary stuff with them. Add to salad. Make a great
> salsa that we usually eat with salmon. Stuff with crab meat when
> possible. Guacamole, although we eat a very low carb diet so chips
> are usually out.


A girl after my own heart. Thanks for the encouragement about
refrigerating after ripening, Nina.
--
-Barb

On Thu, 19 Jun 2008 16:05:38 +0200, "Giusi" >
wrote:

>Ripe, with a spoon, lemon juice and salt on top. Any and every other way I
>have ever tried them. Love avocados which is amazing since at first taste I
>thought they were disgusting.

Try them with sugar and cream sometime. It's PDG!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

>> Citrus really cuts
>> through that and keeps the palette clean.
>
> I'm not painting with my avocadoes, Dude! Ah, you mean 'palate.' "-)

I just go so excited talking about avocados. I almost forgot, once I made a
avocado and bacon quiche with gruyere cheese. It was great. Serve with a
snappy Reisling and you'll be in heaven.

Paul

"Paul M. Cook" > schrieb im Newsbeitrag
news:wZu6k.45760$Xu2.16984@trnddc04...
>
>>> Citrus really cuts
>>> through that and keeps the palette clean.
>>
>> I'm not painting with my avocadoes, Dude! Ah, you mean 'palate.' "-)
>
> I just go so excited talking about avocados.

That's a rather unusual perversion ;-)

> I almost forgot, once I made a avocado and bacon quiche with gruyere cheese.
> It was great. Serve with a snappy Reisling and you'll be in heaven.
>
Riesling.

Cheers,

Michael Kuettner

On Thu, 19 Jun 2008 10:03:17 -0400, Nina >
wrote:

>On Thu, 19 Jun 2008 08:53:40 -0500, Melba's Jammin'
> wrote:
>

>>How do you like to eat yours? I've never done anything exotic with them
>>(soup, ice cream‹like that‹and likely won't but I am curious as to what
>>you do with them when they're in house. TIA.
>
>I always ripen, then refrigerate. The reverse doesn't seem to work as
>well (for me anyway). They usually last a good week when
>refrigerated, at least, depending on the avocados, the refrigerator,
>and what you're planning to do with them. Guacamole is very
>forgiving, so overripe is fine.
>
>We do pretty ordinary stuff with them. Add to salad. Make a great
>salsa that we usually eat with salmon. Stuff with crab meat when
>possible. Guacamole, although we eat a very low carb diet so chips
>are usually out.
>
Having 2 prolific and extremely yummy avocado trees on the farm, we
have them daily. Two ideas: Use avocado instead of mayo on a sand
wich. Also, many nights, our "vegetables" are sliced tomatoes (we
have salmonella free here in Hawaii) and sliced avocados, chilled in
the icebox and served with dinner. Looks pretty on the plate and is
so easy to do, and I know it is good for you.

Just my $.02

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

On Thu, 19 Jun 2008 16:05:38 +0200, "Giusi" >
wrote:

>"Melba's Jammin'" > ha scritto nel messaggio
>
>> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
>> avocadoes, averaging 4 ounces each.
>

>
>Someone is bound to be better than I at answering that, but you can mash the
>ripe flesh and freeze it, too. Can't remember if it takes lemon juice or
>not.
>
>> How do you like to eat yours?
>> -Barb
>
>Ripe, with a spoon, lemon juice and salt on top. Any and every other way I
>have ever tried them. Love avocados which is amazing since at first taste I
>thought they were disgusting.
>

Agreed with several posters here. Ripen and then refrigerate. Holds
the avocado nicely. To keep nicely in icebox, squirt a little lemon
on open surface and enclose in saran. If you ever have too many ripe
ones, dogs love them. Our Border Collie is also known as"avocado
breath". The vet said nothing we can do, because avocados are on the
ground here, so the vet said, hold back some dog food for weight.

My dad, used to love to put ketchup in the empty pit-part of the avo
and eat with a spoon. He was a ketchup kind of a guy

BTW our avos here are huge and excellent. Just part of the benefit of
living in Kona. And we are not allowed to send them out of the
State! (California, our neighbor, protects its Hass growers with an
active Political Action Committee, swearing Hawaii avocados will bring
the deadly fruit fly to CA and ruin their crop.:?))

When I go into the local Safeway and see Haas, it honestly blows my
mind, to see their teeny weeny size. Amongst our farmer friends we
are always amazed to see how small Haas is and then to see people in
Kona buying them at Safeway! They need farmer friends!

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

On Thu, 19 Jun 2008 06:37:58 -1000, wrote:

>My dad, used to love to put ketchup in the empty pit-part of the avo
>and eat with a spoon. He was a ketchup kind of a guy

I like bay shrimp and cocktail sauce in the avocado bowl - bay shrimp
and italian dressing is even better.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" <.> wrote in message ...
> On Thu, 19 Jun 2008 06:37:58 -1000, wrote:
>
>>My dad, used to love to put ketchup in the empty pit-part of the avo
>>and eat with a spoon. He was a ketchup kind of a guy
>
> I like bay shrimp and cocktail sauce in the avocado bowl - bay shrimp
> and italian dressing is even better.


Bay scallop seviche with avocado would be great.

Paul

wrote:
> On Thu, 19 Jun 2008 16:05:38 +0200, "Giusi" >
> wrote:
>
>> "Melba's Jammin'" > ha scritto nel messaggio
>>
>>> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
>>> avocadoes, averaging 4 ounces each.
>
>> Someone is bound to be better than I at answering that, but you can mash the
>> ripe flesh and freeze it, too. Can't remember if it takes lemon juice or
>> not.
>>
>>> How do you like to eat yours?
>>> -Barb
>> Ripe, with a spoon, lemon juice and salt on top. Any and every other way I
>> have ever tried them. Love avocados which is amazing since at first taste I
>> thought they were disgusting.
>>
>
> Agreed with several posters here. Ripen and then refrigerate.

I'm amused at the thought of avocados staying around long enough to need
refrigeration.

In my house, they go as fast as I can buy them.

Serene

Paul M. Cook wrote:
>
> "sf" <.> wrote in message ...
> > On Thu, 19 Jun 2008 06:37:58 -1000, wrote:
> >
> >>My dad, used to love to put ketchup in the empty pit-part of the avo
> >>and eat with a spoon. He was a ketchup kind of a guy
> >
> > I like bay shrimp and cocktail sauce in the avocado bowl - bay shrimp
> > and italian dressing is even better.
>
> Bay scallop seviche with avocado would be great.
>
> Paul

I hope I can finally make a 'west indies' crab salad* and serve it in an
avocado 'boat.' I think that would be really good, too ;>

Sky

*recipe: http://www.saveur.com/article/Food/West-Indies-Salad-

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Thu, 19 Jun 2008 14:41:27 -0500, Sky >
wrote:

>I hope I can finally make a 'west indies' crab salad* and serve it in an
>avocado 'boat.' I think that would be really good, too ;>

Sounds great. Chicken salad and turkey salad taste good in avocado
halves, too.

Tara

Paul M. Cook wrote:

> "sf" <.> wrote in message ...
>
>>On Thu, 19 Jun 2008 06:37:58 -1000, wrote:
>>
>>
>>>My dad, used to love to put ketchup in the empty pit-part of the avo
>>>and eat with a spoon. He was a ketchup kind of a guy
>>
>>I like bay shrimp and cocktail sauce in the avocado bowl - bay shrimp
>>and italian dressing is even better.
>
>
>
> Bay scallop seviche with avocado would be great.

Ooh... Or mexican shrimp cocktail. Peeled cooked shrimp, cubed ripe
avocado, a little finely chopped onion, fresh lime juice and something
that tastes an awful like V-8, served chilled in a tall glass with a
spoon at a shady table with a view of the ocean (optional).

Everything you need to revive you when you're tired and sunburned and
dehydrated from too much fun.

"Melba's Jammin'" > wrote in message
...
> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
> avocadoes, averaging 4 ounces each. I am finding small pits with
> substantial flesh >
> HWSRN doesn't like them; I can eat one while standing at the sink with a
> spoon. From this batch I've put one into my salad and mashed another
> with a little onion powder and s&p and smeared it on toast (homemade,
> no-knead 'artisan' bread '-)
>
> About ripening them. . . .these little guys haven't been completely ripe
> when purchased. I have one bag on the counter right now that I'll be
> eating in the next few days. If I bought a bag (assuming the little
> guys are still underripe when I do) on Saturday of this week, can I
> stick the bag in the fridge to stunt the ripening until mid-week next
> week and then take it to the counter to ripen? Or doesn't that work?
> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next weekend
> and I'm thinking we might enjoy some guacamole and chips when they're
> here. You know more about this than I do. Is that a practical idea or
> not? Can I store the ripened ones in the fridge for --- how long before
> use?
>
> This turned out to be longer than I'd thought it would be. :-/
>
> How do you like to eat yours? I've never done anything exotic with them
> (soup, ice cream > you do with them when they're in house. TIA.
> --
> -Barb

Barb,

I was just talking about this in that other avocado thread I know I'm not Paul,
but thought I'd throw my two cents in none the less :P

The short answer is, yes, you can stunt the ripening in the fridge as long as you've
not cut them yet. They will continue to ripen, but much slower. This will, however,
have some effect on flavor. Depending on the length of time they're in there, it can
be negligible or it can be significant. If it were me, I'd use the ones I have now
and get more when the company came ;-)

As to eating them, I like them for guac (obviously), and diced in salsa and salads.
My husband eats them with a little lime or lemon juice and some salt. I also use them
on his sandwiches in place of mayo...much healthier!

When we were at the avocado festival, I tried avocado ice cream. Kind of reminded me
of a reallllly rich green tea ice cream. Odd stuff.

Oh, I almost forgot...they're good in tortilla soup too! A little help for the spicy
broth

kimberly

Nexis said...

>
> "Melba's Jammin'" > wrote in message
> ...
>> Cub stores have a 2# bag of avocadoes for $4.88 this week. Eight
>> avocadoes, averaging 4 ounces each. I am finding small pits with
>> substantial flesh >
>> HWSRN doesn't like them; I can eat one while standing at the sink with
>> a spoon. From this batch I've put one into my salad and mashed another
>> with a little onion powder and s&p and smeared it on toast (homemade,
>> no-knead 'artisan' bread '-)
>>
>> About ripening them. . . .these little guys haven't been completely
>> ripe when purchased. I have one bag on the counter right now that I'll
>> be eating in the next few days. If I bought a bag (assuming the little
>> guys are still underripe when I do) on Saturday of this week, can I
>> stick the bag in the fridge to stunt the ripening until mid-week next
>> week and then take it to the counter to ripen? Or doesn't that work?
>> DD, WhatshisnamehisnameisJamie, and the BRG are coming down next
>> weekend and I'm thinking we might enjoy some guacamole and chips when
>> they're here. You know more about this than I do. Is that a
>> practical idea or not? Can I store the ripened ones in the fridge for
>> --- how long before use?
>>
>> This turned out to be longer than I'd thought it would be. :-/
>>
>> How do you like to eat yours? I've never done anything exotic with
>> them (soup, ice cream > you do with them when they're in house. TIA.
>> --
>> -Barb
>
> Barb,
>
> I was just talking about this in that other avocado thread I know I'm
> not Paul, but thought I'd throw my two cents in none the less :P
>
> The short answer is, yes, you can stunt the ripening in the fridge as
> long as you've not cut them yet. They will continue to ripen, but much
> slower. This will, however, have some effect on flavor. Depending on the
> length of time they're in there, it can be negligible or it can be
> significant. If it were me, I'd use the ones I have now and get more
> when the company came ;-)
>
> As to eating them, I like them for guac (obviously), and diced in salsa
> and salads. My husband eats them with a little lime or lemon juice and
> some salt. I also use them on his sandwiches in place of mayo...much
> healthier!
>
> When we were at the avocado festival, I tried avocado ice cream. Kind of
> reminded me of a reallllly rich green tea ice cream. Odd stuff.
>
> Oh, I almost forgot...they're good in tortilla soup too! A little help
> for the spicy broth
>
> kimberly
>


I never refrigerate avos!!! And in Mexico you could barely find a lemon.
Doesn't go well with avos or tequilla (poison, BTW).

Ripen avos in a brown paper bag. Pick 'em with the nipple intact and no
scars on the skin.

Andy
Ask me about a few mezcal worms!
Summer begins at 7:59PM today

In article >, "Nexis" >
wrote:
> If it were me, I'd use the ones I have now and get more when the
> company came ;-)

Yahbut I don't think the price will be the same next week. :-(

> Oh, I almost forgot...they're good in tortilla soup too! A little
> help for the spicy broth
>
> kimberly

Oy, how could I forget the tortilla soup?!!
When I serve it (the soup) I like to put a few smallish chunks of
chihuahua cheese in the bottom of the bowl along with a few chunks of
avocado, then pour the hot soup over to soften the cheese. Yum!
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com