Avocados (Fuerte) are abundant here at the moment (not to mention very
reasonably priced)...

So, any good suggestions on how I should take advantage of the
situation?

<Yes, I know GIMF, but it's just not quite the same thing...>

--
Cheers
Chatty Cathy

In article >,
ChattyCathy > wrote:

> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>

There has to be a way to preserve them... Vinegar perhaps?
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

ChattyCathy said...

> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>


Cathy,

Take advantage of me?

Well, that aside...

Ok, for starters...

Grilled cheese & avocado
Taquitos w/avocado
Avocado & cheese omelette
Tomato and avocado & cheese omelette
Bacon and tomato and avocado and cheese omelette
Avocado and jambalaya
Guacamole (hadn't thought of that!)
Tuna and avocado salad sandwiches +/- cheese on toast
Macaroni & cheese and avocado
Macaroni and cheese and tuna and avocado
Avocado & Salsa and chips
Avocado & chips
Avocado
And stuff!

ChattyCathy wrote:
>
> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>
>
> --
> Cheers
> Chatty Cathy

There's an avocado soup recipe I recently read. I'll have to try to dig
it up -- that's a lot of digging BTW <G> -- and see if I can find it. I
cut it out of a cooking magazine to save, so it's someplace! But, as
you mentioned, GIMF/GIYF so perhaps a nice recipe for avo soup can be
found that way in the meantime (?).

Sky, who "does" like avocados even if they are green!

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

Sky wrote:

> ChattyCathy wrote:
>>
>> Avocados (Fuerte) are abundant here at the moment (not to mention
>> very reasonably priced)...
>>
>> So, any good suggestions on how I should take advantage of the
>> situation?
>>
>> <Yes, I know GIMF, but it's just not quite the same thing...>
>>
>> --
>> Cheers
>> Chatty Cathy
>
> There's an avocado soup recipe I recently read. I'll have to try to
> dig
> it up -- that's a lot of digging BTW <G> -- and see if I can find it.
> I
> cut it out of a cooking magazine to save, so it's someplace! But, as
> you mentioned, GIMF/GIYF so perhaps a nice recipe for avo soup can be
> found that way in the meantime (?).

<lol> I'd rather have yours. Take your time, I ain't going anywhere ;-)
>
> Sky, who "does" like avocados even if they are green!
>

--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

Andy <q> wrote:

> ChattyCathy said...
>
>> Avocados (Fuerte) are abundant here at the moment (not to mention
>> very reasonably priced)...
>>
>> So, any good suggestions on how I should take advantage of the
>> situation?
>>
>> <Yes, I know GIMF, but it's just not quite the same thing...>
>
>
> Cathy,
>
> Take advantage of me?
>
> Well, that aside...
>
> Ok, for starters...
>
> Grilled cheese & avocado
> Taquitos w/avocado
> Avocado & cheese omelette
> Tomato and avocado & cheese omelette
> Bacon and tomato and avocado and cheese omelette
> Avocado and jambalaya
> Guacamole (hadn't thought of that!)
> Tuna and avocado salad sandwiches +/- cheese on toast
> Macaroni & cheese and avocado
> Macaroni and cheese and tuna and avocado
> Avocado & Salsa and chips
> Avocado & chips
> Avocado
> And stuff!

Heh. Ask and thou shalt be answered ;-)
--
Cheers
Chatty Cathy

Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Avocados (Fuerte) are abundant here at the moment (not to mention
>> very reasonably priced)...
>>
>> So, any good suggestions on how I should take advantage of the
>> situation?
>>
>> <Yes, I know GIMF, but it's just not quite the same thing...>
>
> There has to be a way to preserve them... Vinegar perhaps?

Never seen/eaten that myself but I am sure it's possible to pickle them.
Heck, I love pickled beets, cukes, onions, cauliflower etc. so why not
avocado? Maybe I'll wander over to r.f.p. and do some research...
--
Cheers
Chatty Cathy

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >
> >> Avocados (Fuerte) are abundant here at the moment (not to mention
> >> very reasonably priced)...
> >>
> >> So, any good suggestions on how I should take advantage of the
> >> situation?
> >>
> >> <Yes, I know GIMF, but it's just not quite the same thing...>
> >
> > There has to be a way to preserve them... Vinegar perhaps?
>
> Never seen/eaten that myself but I am sure it's possible to pickle them.
> Heck, I love pickled beets, cukes, onions, cauliflower etc. so why not
> avocado? Maybe I'll wander over to r.f.p. and do some research...

Could be interesting.:-) I know that lemon keeps them from turning
brown, and I have bought them vac packed at the store. Peeled, halved
and vac packed.

Longer shelf life.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

ChattyCathy said...

> Andy <q> wrote:
>
>> ChattyCathy said...
>>
>>> Avocados (Fuerte) are abundant here at the moment (not to mention
>>> very reasonably priced)...
>>>
>>> So, any good suggestions on how I should take advantage of the
>>> situation?
>>>
>>> <Yes, I know GIMF, but it's just not quite the same thing...>
>>
>>
>> Cathy,
>>
>> Take advantage of me?
>>
>> Well, that aside...
>>
>> Ok, for starters...
>>
>> Grilled cheese & avocado
>> Taquitos w/avocado
>> Avocado & cheese omelette
>> Tomato and avocado & cheese omelette
>> Bacon and tomato and avocado and cheese omelette
>> Avocado and jambalaya
>> Guacamole (hadn't thought of that!)
>> Tuna and avocado salad sandwiches +/- cheese on toast
>> Macaroni & cheese and avocado
>> Macaroni and cheese and tuna and avocado
>> Avocado & Salsa and chips
>> Avocado & chips
>> Avocado
>> And stuff!
>
> Heh. Ask and thou shalt be answered ;-)


And...

Cathy and avocado
Cathy and avocado and cheese
Cathy and avocado and bacon and cheese
Cathy and guacamole
Cathy and guacamole and stuff!
Cathy

Andy

"ChattyCathy" > wrote in message
...
> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>
>
> --
> Cheers
> Chatty Cathy

Yep, Avocado pulp freezes very well when mixed with a little acid (lemon
juice).

Dimitri

ChattyCathy wrote:
> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>
>

I am so jealous!

My favorite local Mexican restaurant makes fried, stuff avocado halves.
They stuff it with either shrimp or fajita marinaded chicken or beef.

Here's a link to the only recipe I could find in a quick search:

http://www.recipezaar.com/181886

Google showed some recipes for slices of avocado breaded and fried.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

ChattyCathy wrote:

> Omelet wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >
> >> Avocados (Fuerte) are abundant here at the moment (not to mention
> >> very reasonably priced)...
> >>
> >> So, any good suggestions on how I should take advantage of the
> >> situation?
> >>
> >> <Yes, I know GIMF, but it's just not quite the same thing...>
> >
> > There has to be a way to preserve them... Vinegar perhaps?
>
> Never seen/eaten that myself but I am sure it's possible to pickle them.
> Heck, I love pickled beets, cukes, onions, cauliflower etc. so why not
> avocado? Maybe I'll wander over to r.f.p. and do some research...


I dunno about canning, they are not very firm - fleshed...


--
Best
Greg

Sky wrote:
>
> ChattyCathy wrote:
> >
> > Avocados (Fuerte) are abundant here at the moment (not to mention very
> > reasonably priced)...
> >
> > So, any good suggestions on how I should take advantage of the
> > situation?
> >
> > <Yes, I know GIMF, but it's just not quite the same thing...>
> >
> > --
> > Cheers
> > Chatty Cathy
>
> There's an avocado soup recipe I recently read. I'll have to try to dig
> it up -- that's a lot of digging BTW <G> -- and see if I can find it. I
> cut it out of a cooking magazine to save, so it's someplace! But, as
> you mentioned, GIMF/GIYF so perhaps a nice recipe for avo soup can be
> found that way in the meantime (?).
>
> Sky, who "does" like avocados even if they are green!

Here are some recipes I found in my "recipe journals" (er, cutout
recipes from magazines & such). In no special order of preference. I
haven't tried these recipes, but I've always intended to, some day or
another

Sky

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


******************

Avocado Soup (#1) from Woman's Day magazine, June 19, 2007

In a blender, process 2 ripe avocados, 1.5 cups each of buttermilk &
chicken broth, a seeded jalapeno pepper, 0.5 cup of cilantro, a tsp
ground cumin, and 0.5 tsp salt until smooth. Top with diced avocado.
Served chilled or warmed.


*****************

Avocado Soup (#2) from Southern Living magazine, March 2008
"Avocado Soup with Marinated Shrimp"

3 large avocados, cut into chunks
2 (14 oz) cans vegetable broth
0.25 tsp ground red pepper
1 tsp salt, divided
0.5 cup buttermilk
4 Tbs fresh lemon juice, divided
0.25 cup off-dry white wine (Riesling) (optional)
0.5 lb. medium-size peeled, cooked shrimp
1 Tbs olive oil
1 tsp lemon zest
Garnish; chopped fresh chives

Process first 3 ingredients and 0.25 tsp salt in a blender until smooth,
stopping to scrape down sides.
Transfer avocado mixture to a bowl, stir in buttermilk, 3 Tbs lemon
juice, and if desired, wine until smooth. Place plastic wrap directly
on soup and chill aqt least 1 hour or up to 4 hours. During last 15
minutes of chilling time for soup, combine shrimp, olive oil, lemon
zest, and remaining 1 Tbs lemon juice and 0.75 tsp salt and let stand 15
minutes. Ladle soup into small blwols and top with shrimp. Garnish if
desired. (NOTE: The shrimp is probably optional and not required.)


*****************

Avocado Soup (#3) from Gourmet Magazine, February 1989
"Sopa de Aguacate Maximilian's"

3 avocados
3 cups chicken broth
1 cup plain yogurt plus additional for garnish
1.5 - 3 Tbs fresh lime juice, or to taste
caviar for topping (optional)

Peel, pit & coarsly chop avocados and puree in FP. With FP running, add
broth in a stream and 1 cup yogurt and blend until smooth. Blend in
lime juice and S&P to taste. Transfer soup to a bowl & chil with
surface covered with plastic wrap for 2 hours or until cold. Serve with
dollops of yogurt & caviar on top of soup. (NOTE: caviar is optional.)
Makes about 6 cups.


*****************

Avocado Soup (#4) from Gourmet Magazine, May 1995
"Cold Avocado Soup with Chili Coriander Cream"

3 ripe avocados
2 Tbs fresh lemon or lime juice
1.5 cups low-salt chicken broth
1.5 cups buttermilk
2 to 3 cups ice water
1 tsp ground cumin, or to taste
Tabasco to taste
chili coriander cream (recipe to follow [OOPS])
coriander sprigs for garnish

Halve, pit & peel avocados and use blender or FP to mix with lime/lemon
juice & buttermilk, 2 cups ice water, cumin, Tabasco & S&P to taste
until smooth. Transfer to a large bowl. Think soup with enough
remaining ice water to reach desired consistency and chill, covered with
plastic wrap on top of soup. Chill at least 2-4 hours (soup will
discolor if kept longer). Serve soup drizzled with chili coriander
cream & garnish with coriander sprigs. (RUHROH - I didn't keep the
coriander cream recipe - oh well!)


*****************

Avocado Soup (#5) from Gourmet Magazine, August 1997
"Chilled Avocado Cucumber Soup"

0.5 medium cucumber
1 avocado
1 scallion
1 garlic clove
2 Tbs fresh coriander leaves
2 Tbs fresh lemon juice
0.5 cup plain yogurt
0.5 cup cold water
0.5 cup ice cubes
coriander sprigs for garnish

Peel cucumber & cut into 4 pieces. Peel, pit & quarter avocado. Cut
scallion into large pieces. In a blender, puree all ingredients until
smooth and season with S&P. serve soup garnished with coriander.
Serves 2.


*****************

Avocado Soup (#6) from Bon Appetit, July 2006
"Avocado Soup with Ancho Cream"

2.5 cups vegetable broth, divided
2 large avocados
2 Tbs fresh lime juice
0.25 tsp cayenne pepper
0.25 cup whipping cream

Ancho Cream

1 large dried anocho chile
0.25 cup whipping cream

For soup: combine 1 cup vegetable broth & next 3 ingredients in FP,
blend until smooth. Add remaining 1.5 cups broth & blend. Transfer to
large bowl. Stir in cream. Cover & refigerate at least 1 hour and up
to 1 day. Season to taste with S&P.

For ancho cream: Stem chile, halve, and remove seeds. Heat small
skillet over medium heat. Add chile & toast pieces on each side until
pliable and aromatic, turning occasionally. About 2 minutes. Transfer
chile to small bowl and add hot water just to cover. Soak until soft,
about 30 minutes. Drain water; transfer chile to mini FP and puree.
Strain ancho puree into small blow, pressing on solids. Place whipping
cream in another small bowl; whisk in 1 Tbs ancho puree. Chill ancho
cream until readly to use.

Ladle soup into bowls. Drizzle ancho cream over and serve.


*****************

Avocado Soup (#7) from Gourmet Magazine, July 2000
"Spicy Cucumber Avocado Soup"

0.5 firm-ripe avocado
1.75 English cucumber (1.5 lbs) cut into 0.5" pieces
1 (8 oz) containe plain low-fat yogurt (1 cup)
3 Tbs chopped fresh chives
1 tsp fresh lime juice
1 tsp salt (or to taste)
0.5 tsp choppedf fresh jalapeno chile with seeds
1 cup small ice cubes
garnish: diced avocado & chopped chives

Peal & pit avocado. Belnd all ingredients in blender/FP until very
smooth, about 1 minute. (Very simple, eh?!)


*****************

Dimitri wrote:

>
> Yep, Avocado pulp freezes very well when mixed with a little acid
> (lemon juice).
>
> Dimitri

Really? I know a little drizzle of lemon juice keeps fresh avocados from
getting discolored too quickly, but it never would have occurred to me
to freeze it (just like freezing bananas never occurred to me either).
So what dishes do you use avocado pulp for (once it's been frozen and
then defrosted)?
--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> Dimitri wrote:
>
>>
>> Yep, Avocado pulp freezes very well when mixed with a little acid
>> (lemon juice).
>>
>> Dimitri
>
> Really? I know a little drizzle of lemon juice keeps fresh avocados from
> getting discolored too quickly, but it never would have occurred to me
> to freeze it (just like freezing bananas never occurred to me either).
> So what dishes do you use avocado pulp for (once it's been frozen and
> then defrosted)?
> --
> Cheers
> Chatty Cathy


Per the bananas... it is pretty common among people I know to freeze
bananas that are browning for future banana bread making.

I've never frozen avocado.

Sky wrote:

> Sky wrote:
>
>>
>> There's an avocado soup recipe I recently read. I'll have to try to
>> dig
>> it up -- that's a lot of digging BTW <G> -- and see if I can find it.
>> I
>> cut it out of a cooking magazine to save, so it's someplace! But, as
>> you mentioned, GIMF/GIYF so perhaps a nice recipe for avo soup can be
>> found that way in the meantime (?).
>>
>> Sky, who "does" like avocados even if they are green!
>
> Here are some recipes I found in my "recipe journals" (er, cutout
> recipes from magazines & such). In no special order of preference. I
> haven't tried these recipes, but I've always intended to, some day or
> another
>
> Sky
>
<snipped recs for space>

It was worth the wait (all 35 minutes of it) ;-)

Thanks, Sky, much appreciated.
--
Cheers
Chatty Cathy

Janet Wilder wrote:

>
> I am so jealous!
>
> My favorite local Mexican restaurant makes fried, stuff avocado
> halves. They stuff it with either shrimp or fajita marinaded chicken
> or beef.
>
> Here's a link to the only recipe I could find in a quick search:
>
> http://www.recipezaar.com/181886
>
> Google showed some recipes for slices of avocado breaded and fried.
>

Ohhh, Thanks Janet. Avocado, shrimp and garlic in one recipe - what more
could I ask for?
--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Janet Wilder wrote:
>
>> I am so jealous!
>>
>> My favorite local Mexican restaurant makes fried, stuff avocado
>> halves. They stuff it with either shrimp or fajita marinaded chicken
>> or beef.
>>
>> Here's a link to the only recipe I could find in a quick search:
>>
>> http://www.recipezaar.com/181886
>>
>> Google showed some recipes for slices of avocado breaded and fried.
>>
>
> Ohhh, Thanks Janet. Avocado, shrimp and garlic in one recipe - what more
> could I ask for?

Please let me know how it comes out.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

This recipe looks like it might be the avocado cheesecake I tried and liked:


http://recipes.wikia.com/wiki/Avocado_Cheesecake


I'm not sure about the pine nuts. I think the one I had was nut free.


--Lia

"ChattyCathy" > wrote in message
...
> Dimitri wrote:
>
>>
>> Yep, Avocado pulp freezes very well when mixed with a little acid
>> (lemon juice).
>>
>> Dimitri
>
> Really? I know a little drizzle of lemon juice keeps fresh avocados from
> getting discolored too quickly, but it never would have occurred to me
> to freeze it (just like freezing bananas never occurred to me either).
> So what dishes do you use avocado pulp for (once it's been frozen and
> then defrosted)?
> --
> Cheers
> Chatty Cathy

Guacamole!

"ChattyCathy" > wrote in message
...
> Avocados (Fuerte) are abundant here at the moment (not to mention very
> reasonably priced)...
>
> So, any good suggestions on how I should take advantage of the
> situation?
>
> <Yes, I know GIMF, but it's just not quite the same thing...>
>
> --
> Cheers
> Chatty Cathy


http://whatscookingamerica.net/avacado.htm

Freezing Avocadoes
You can freeze mashed fresh, ripe avocados if you want to have an "emergency
supply" of avocados on hand for guacamole.
To freeze, mash the avocados with a fork. Add one teaspoon lime or lemon
juice per avocado and mix well. The best way to freeze the prepared mashed
avocados is to use a freeze-weight zip lock bag. Fill the bag with the
mashed avocado. Remove the air from the bag and then zip closed and freeze.
Thaw the frozen avocados in the refrigerator or place the container in a
bowl of cool water to accelerate thawing.


Dimitri

"Dimitri" > wrote in

> http://whatscookingamerica.net/avacado.htm
>
> Freezing Avocadoes
> You can freeze mashed fresh, ripe avocados if you want to have
> an "emergency supply" of avocados on hand for guacamole.
> To freeze, mash the avocados with a fork. Add one teaspoon
> lime or lemon juice per avocado and mix well. The best way to
> freeze the prepared mashed avocados is to use a freeze-weight
> zip lock bag. Fill the bag with the mashed avocado. Remove the
> air from the bag and then zip closed and freeze. Thaw the
> frozen avocados in the refrigerator or place the container in
> a bowl of cool water to accelerate thawing.
>
>
> Dimitri

Holy guacamole!

Big THANKS!

On Sep 15, 12:01*pm, Andy <q> wrote:
> ChattyCathy said...
>
> > Avocados (Fuerte) are abundant here at the moment (not to mention very
> > reasonably priced)...
>
> > So, any good suggestions on how I should take advantage of the
> > situation?
>
> > <Yes, I know GIMF, but it's just not quite the same thing...>
>
> Cathy,
>
> Take advantage of me?
>
> Well, that aside...
>
> Ok, for starters...
>
> Grilled cheese & avocado
> Taquitos w/avocado
> Avocado & cheese omelette
> Tomato and avocado & cheese omelette
> Bacon and tomato and avocado and cheese omelette
> Avocado and jambalaya
> Guacamole (hadn't thought of that!)
> Tuna and avocado salad sandwiches +/- cheese on toast
> Macaroni & cheese and avocado
> Macaroni and cheese and tuna and avocado
> Avocado & Salsa and chips
> Avocado & chips
> Avocado
> And stuff!

BLAST sandwiches: Bacon, Lettuce, Avocado, Seven (or more) grain bread
& Tomato.
Lynn in Fargo

On Sep 15, 1:59*pm, "Gregory Morrow" > wrote:

> I dunno about canning, they are not very firm - fleshed...
>
> Best
> Greg
==================================
Neither am I, anymore, Honey.
Neither am I.
;-) Lynn from Fargo

On Mon, 15 Sep 2008 18:44:09 +0200, ChattyCathy
> wrote:

><Yes, I know GIMF, but it's just not quite the same thing...>

Not quite the same? Fuerte can't hold a candle to Haas.




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

Mae West

Dimitri wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> Dimitri wrote:
>>
>>>
>>> Yep, Avocado pulp freezes very well when mixed with a little acid
>>> (lemon juice).
>>>
>>> Dimitri
>>
>> Really? I know a little drizzle of lemon juice keeps fresh avocados
>> from getting discolored too quickly, but it never would have occurred
>> to me to freeze it (just like freezing bananas never occurred to me
>> either). So what dishes do you use avocado pulp for (once it's been
>> frozen and then defrosted)?
>> --
>> Cheers
>> Chatty Cathy
>
> Guacamole!

Yep, just never thought it would freeze all that well. Thanks.
--
Cheers
Chatty Cathy

Janet Baraclough wrote:

> The message >
> from ChattyCathy > contains these words:
>
>> Avocados (Fuerte) are abundant here at the moment (not to mention
>> very reasonably priced)...
>
> <drool> I am your new best friend.
>
>> So, any good suggestions on how I should take advantage of the
>> situation?
>
> You and me both. My computer has died, meet me at the airport.

<lol> What time is your flight arriving?
--
Cheers
Chatty Cathy

Peter wrote:
>
>
> Per the bananas... it is pretty common among people I know to freeze
> bananas that are browning for future banana bread making.

Yeah, I suppose that does make sense.

>
> I've never frozen avocado.

Me neither, but I may very well do so in the near future (for guacamole)
from what a few other folks have said.

--
Cheers
Chatty Cathy

sf wrote:

> On Mon, 15 Sep 2008 18:44:09 +0200, ChattyCathy
> > wrote:
>
>><Yes, I know GIMF, but it's just not quite the same thing...>
>
> Not quite the same? Fuerte can't hold a candle to Haas.

Huh? I meant I could google for recipes/ideas for Fuerte avocados but
it's not the same as getting suggestions here...

BTW, I like Hass avocados too, but there just happens to be a glut of
Fuerte avocados here at the moment, not Hass.
--
Cheers
Chatty Cathy

Gregory Morrow wrote:
>
>
> ChattyCathy wrote:
>
>> Omelet wrote:
>> >
>> > There has to be a way to preserve them... Vinegar perhaps?
>>
>> Never seen/eaten that myself but I am sure it's possible to pickle
>> them. Heck, I love pickled beets, cukes, onions, cauliflower etc. so
>> why not avocado? Maybe I'll wander over to r.f.p. and do some
>> research...
>
>
> I dunno about canning, they are not very firm - fleshed...
>
>
It would appear so - I asked over at r.f.p. and a few of the folks over
there seem to think it isn't a good idea either for the same reason.

Oh, well, I'll pulp some and freeze that, like some here have suggested.
It will come in handy for guacamole when the glut is over and prices
sky-rocket again...
--
Cheers
Chatty Cathy

Lynn from Fargo wrote:

>
> BLAST sandwiches: Bacon, Lettuce, Avocado, Seven (or more) grain bread
> & Tomato.
> Lynn in Fargo

Also sounds like a plot. Do you make your own seven grain bread? I've
never seen 7-Grain cereal here tho'. I buy a nice brown 'seed bread'
here - should be good with that too.
--
Cheers
Chatty Cathy

sf wrote:
> ChattyCathy wrote:
>
> ><Yes, I know GIMF, but it's just not quite the same thing...>
>
> Not quite the same? �Fuerte can't hold a candle to Haas.

Typical cally-fornya stoopid... like saying a red delicious can't hold
a candle to yellow delicious.

At the wedding I attended over the weekend, one of the hors d'oervres
was fried avocado. It was good, and I'm glad I tried it, but it wasn't
one of those wow dishes that makes the most of natural flavors. I
couldn't give an exact recipe except to say that the avocado had been
sliced, breaded, and fried.


--Lia

On Mon, 15 Sep 2008 20:04:15 +0200, ChattyCathy wrote:

> Omelet wrote:
>
>> In article >,
>> ChattyCathy > wrote:
>>
>>> Avocados (Fuerte) are abundant here at the moment (not to mention
>>> very reasonably priced)...
>>>
>>> So, any good suggestions on how I should take advantage of the
>>> situation?
>>>
>>> <Yes, I know GIMF, but it's just not quite the same thing...>
>>
>> There has to be a way to preserve them... Vinegar perhaps?
>
> Never seen/eaten that myself but I am sure it's possible to pickle them.
> Heck, I love pickled beets, cukes, onions, cauliflower etc. so why not
> avocado? Maybe I'll wander over to r.f.p. and do some research...

it seems to me their texture wouldn't lend itself to pickling.

freeze them for guacamole later?

Avocado Storage: Do not store unripened fruit in the refrigerator. Ripe
fruit may be stored in the vegetable drawer in the refrigerator for up to
10 days. To freeze avocado, puree flesh with 1 tablespoon of lemon juice
per 2 avocados, and place in a tightly-closed container with the air
removed. Frozen avocado can be kept three to six months at 0 degrees F.

<http://homecooking.about.com/cs/foodfactsheets/p/avocado_pro.htm>

your pal,
blake

Julia Altshuler wrote:

> At the wedding I attended over the weekend, one of the hors d'oervres
> was fried avocado. It was good, and I'm glad I tried it, but it
> wasn't
> one of those wow dishes that makes the most of natural flavors. I
> couldn't give an exact recipe except to say that the avocado had been
> sliced, breaded, and fried.
>
>
> --Lia
Hmmm. That does sound a bit different. Maybe I'll try it. Thanks.
--
Cheers
Chatty Cathy

blake murphy wrote:

>
> it seems to me their texture wouldn't lend itself to pickling.

Yep. Seems that way to a few other folks as well.
>
> freeze them for guacamole later?

I intend to - thanks.


--
Cheers
Chatty Cathy

Julia Altshuler wrote:
> At the wedding I attended over the weekend, one of the hors d'oervres
> was fried avocado. It was good, and I'm glad I tried it, but it wasn't
> one of those wow dishes that makes the most of natural flavors. I
> couldn't give an exact recipe except to say that the avocado had been
> sliced, breaded, and fried.

Did they have a yummy sauce to dip it in? Fried avocado needs a good
sauce like a spiced up remoulade, maybe.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
>
> Did they have a yummy sauce to dip it in? Fried avocado needs a good
> sauce like a spiced up remoulade, maybe.


Come to think of it, there was some sort of sauce. I remember that it
was good. I don't remember much else about it.


--Lia

ChattyCathy > wrote:

>Dimitri wrote:

>> Guacamole!

>Yep, just never thought it would freeze all that well. Thanks.

Frozen guac from TJ's, Costco etc. seems fine to me, but I am
not sure what processing or ingredients they have added to it.
I've never tried freezing home-made guac.

Steve

On Tue, 16 Sep 2008 05:22:26 -0700 (PDT), Sheldon >
wrote:

>sf wrote:
>> ChattyCathy wrote:
>>
>> ><Yes, I know GIMF, but it's just not quite the same thing...>
>>
>> Not quite the same? Fuerte can't hold a candle to Haas.
>
>Typical cally-fornya stoopid... like saying a red delicious can't hold
>a candle to yellow delicious.
>

You're obviously not a real avocado OR apple eater.

Red Delicious is horrible. Yellow Delicious isn't as horrible.
Neither is a first choice or even a fifth choice for me.


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

Mae West