Is there any certain way to discern which Hass avocado isn't going to
have black parts on the inside of it? And/or fibers? They're a buck
apiece this week and the two I bought were afflicted as mentioned. I
used them in my guacamole anyway.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."

In article >,
Melba's Jammin' > wrote:

> Is there any certain way to discern which Hass avocado isn't going to
> have black parts on the inside of it? And/or fibers? They're a buck
> apiece this week and the two I bought were afflicted as mentioned. I
> used them in my guacamole anyway.

Don't get dead ripe ones.

Softish neck with the body firm.

A local restaurant owner I met in the produce isle taught me that.
I have yet to get another bad one. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Is there any certain way to discern which Hass avocado isn't going to
>> have black parts on the inside of it? And/or fibers? They're a buck
>> apiece this week and the two I bought were afflicted as mentioned. I
>> used them in my guacamole anyway.
>
> Don't get dead ripe ones.
>
> Softish neck with the body firm.
>
> A local restaurant owner I met in the produce isle taught me that.
> I have yet to get another bad one. :-)

Right. Just push on the stem end and if it gives a little, it's a good
one. I never get soft body ones, either.

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

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> Is there any certain way to discern which Hass avocado isn't going to
> >> have black parts on the inside of it? And/or fibers? They're a buck
> >> apiece this week and the two I bought were afflicted as mentioned. I
> >> used them in my guacamole anyway.
> >
> > Don't get dead ripe ones.

Ugh. I never do. I like them ripe (not usually available that way) but
not dead ripe.

> > Softish neck with the body firm.
> >
> > A local restaurant owner I met in the produce isle taught me that.
> > I have yet to get another bad one. :-)

Ah, the Isle of Produce. I've heard that things there are usually
bright, colorful, often lushly green. A delicious place to visit.
>
> Right. Just push on the stem end and if it gives a little, it's a good
> one. I never get soft body ones, either.

OK, but what if the avocado is pretty much rock hard * will it still
have a soft 'neck' or stem end? You can see that I have not tried this.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

Melba's Jammin' wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:

>>> A local restaurant owner I met in the produce isle taught me that.
>>> I have yet to get another bad one. :-)
>
> Ah, the Isle of Produce. I've heard that things there are usually
> bright, colorful, often lushly green. A delicious place to visit.
>> Right. Just push on the stem end and if it gives a little, it's a good
>> one. I never get soft body ones, either.
>
> OK, but what if the avocado is pretty much rock hard * will it still
> have a soft 'neck' or stem end? You can see that I have not tried this.


The stem end ripens first. If you can push on the stem end and it
gives, the rest of the body is not "rock-hard" but it's not soft,
either. It's firm, but not hard. Squeeze a few on your next excursion to
the Isle of Produce and you'll get a better idea of what we are trying
to convey.

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

In article >,
Melba's Jammin' > wrote:

> In article >,
> Janet Wilder > wrote:
>
> > Omelet wrote:
> > > In article >,
> > > Melba's Jammin' > wrote:
> > >
> > >> Is there any certain way to discern which Hass avocado isn't going to
> > >> have black parts on the inside of it? And/or fibers? They're a buck
> > >> apiece this week and the two I bought were afflicted as mentioned. I
> > >> used them in my guacamole anyway.
> > >
> > > Don't get dead ripe ones.
>
> Ugh. I never do. I like them ripe (not usually available that way) but
> not dead ripe.
>
> > > Softish neck with the body firm.
> > >
> > > A local restaurant owner I met in the produce isle taught me that.
> > > I have yet to get another bad one. :-)
>
> Ah, the Isle of Produce. I've heard that things there are usually
> bright, colorful, often lushly green. A delicious place to visit.

<grins>

> >
> > Right. Just push on the stem end and if it gives a little, it's a good
> > one. I never get soft body ones, either.
>
> OK, but what if the avocado is pretty much rock hard * will it still
> have a soft 'neck' or stem end? You can see that I have not tried this.

No, not rock hard, just firm. :-)

Good hunting!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Janet Wilder > wrote:

> Right. Just push on the stem end and if it gives a little, it's a good
> one. I never get soft body ones, either.

Finding ones like that are rare, IME. Mine take a couple days to
ripen at home.

-sw

Janet Wilder wrote:

> The stem end ripens first. If you can push on the stem end and it
> gives, the rest of the body is not "rock-hard" but it's not soft,
> either. It's firm, but not hard. Squeeze a few on your next excursion to
> the Isle of Produce and you'll get a better idea of what we are trying
> to convey.
>
But then, when I'm in a standard boring produce aisle, all I'll find is
a bunch of mauled, overly squeezed and abused avocados.

"Melba's Jammin'" > wrote in message
...
> Is there any certain way to discern which Hass avocado isn't going to
> have black parts on the inside of it? And/or fibers? They're a buck
> apiece this week and the two I bought were afflicted as mentioned. I
> used them in my guacamole anyway.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>

I think the best you can do is look for uniformly colored skins and make
sure there are no dry brown withery spots (for on the other side is sure to
be a woddy, fibrous stalk), and no mushy spots. Buy them when they're still
a little firm and let them ripen at home, since there's less likely to be
any bruising that way that causes the aforementioned afflictions. You don't
have to get them rock hard, but firm, with just a slight give at the stem
end.

kimberly
--
http://eating-sandiego.blogspot.com

Goomba wrote:
> Janet Wilder wrote:
>
>> The stem end ripens first. If you can push on the stem end and it
>> gives, the rest of the body is not "rock-hard" but it's not soft,
>> either. It's firm, but not hard. Squeeze a few on your next excursion
>> to the Isle of Produce and you'll get a better idea of what we are
>> trying to convey.
>>
> But then, when I'm in a standard boring produce aisle, all I'll find is
> a bunch of mauled, overly squeezed and abused avocados.

You have to do it gently. :-)

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

Goomba wrote:
> Janet Wilder wrote:
>
>> The stem end ripens first. If you can push on the stem end and it
>> gives, the rest of the body is not "rock-hard" but it's not soft,
>> either. It's firm, but not hard. Squeeze a few on your next excursion
>> to the Isle of Produce and you'll get a better idea of what we are
>> trying to convey.
>>
> But then, when I'm in a standard boring produce aisle, all I'll find is
> a bunch of mauled, overly squeezed and abused avocados.


Gotta get there early, I guess. If the produce managers and many
customers catch on to the "squeeze test", we'll find ourselves with
blister packed avocados, 2 for $7, with at last one of them guaranteed
totally black inside. :-( They'll tell us it was done "to insure
quality and sanitary condition."

gloria p

Goomba > wrote:

> Janet Wilder wrote:
>
>> The stem end ripens first. If you can push on the stem end and it
>> gives, the rest of the body is not "rock-hard" but it's not soft,
>> either. It's firm, but not hard. Squeeze a few on your next excursion to
>> the Isle of Produce and you'll get a better idea of what we are trying
>> to convey.
>>
> But then, when I'm in a standard boring produce aisle, all I'll find is
> a bunch of mauled, overly squeezed and abused avocados.

This is why they're mostly sold hard so they ripen at home. At
least around here. The only place a routinely see ready-to-use
avocados are at CostCo.

-sw

On Sat, 3 Jan 2009 06:56:59 -0800, "Nexis" > wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> Is there any certain way to discern which Hass avocado isn't going to
>> have black parts on the inside of it? And/or fibers? They're a buck
>> apiece this week and the two I bought were afflicted as mentioned. I
>> used them in my guacamole anyway.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> <http://www.caringbridge.org/visit/amytaylor>
>
>I think the best you can do is look for uniformly colored skins and make
>sure there are no dry brown withery spots (for on the other side is sure to
>be a woddy, fibrous stalk), and no mushy spots. Buy them when they're still
>a little firm and let them ripen at home, since there's less likely to be
>any bruising that way that causes the aforementioned afflictions. You don't
>have to get them rock hard, but firm, with just a slight give at the stem
>end.
>
Or you could let them ripen at home.


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

Mae West

Sqwertz wrote:
> Goomba > wrote:
>
>> Janet Wilder wrote:
>>
>>> The stem end ripens first. If you can push on the stem end and it
>>> gives, the rest of the body is not "rock-hard" but it's not soft,
>>> either. It's firm, but not hard. Squeeze a few on your next excursion to
>>> the Isle of Produce and you'll get a better idea of what we are trying
>>> to convey.
>>>
>> But then, when I'm in a standard boring produce aisle, all I'll find is
>> a bunch of mauled, overly squeezed and abused avocados.
>
> This is why they're mostly sold hard so they ripen at home. At
> least around here. The only place a routinely see ready-to-use
> avocados are at CostCo.
>
> -sw

I get wonderful tree-ripened ones in Mexico. They have to take the pits
out for transport across the border so I only get them when I know I'm
going to use them right away. Usually get 4 big ones for $2.50 US

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

Janet Wilder > wrote:

> I get wonderful tree-ripened ones in Mexico. They have to take the pits
> out for transport across the border so I only get them when I know I'm
> going to use them right away. Usually get 4 big ones for $2.50 US

That's kinda odd. I but Mexican avocados all the time here - with
pits in them. Do they think you're trying to smuggle cocaine?

$2.50 is a lot to spend in Mexico for avocados, even if they are
twice the size of the ones we get here for $.50.

-sw

In article >,
Sqwertz > wrote:

> Janet Wilder > wrote:
>
> > Right. Just push on the stem end and if it gives a little, it's a good
> > one. I never get soft body ones, either.
>
> Finding ones like that are rare, IME. Mine take a couple days to
> ripen at home.
>
> -sw

Sorry babe, but I've not had a problem.
I take my time!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Goomba > wrote:

> Janet Wilder wrote:
>
> > The stem end ripens first. If you can push on the stem end and it
> > gives, the rest of the body is not "rock-hard" but it's not soft,
> > either. It's firm, but not hard. Squeeze a few on your next excursion to
> > the Isle of Produce and you'll get a better idea of what we are trying
> > to convey.
> >
> But then, when I'm in a standard boring produce aisle, all I'll find is
> a bunch of mauled, overly squeezed and abused avocados.

Reach higher! Or dig. ;-)

People are lazy.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Gloria P > wrote:

> Goomba wrote:
> > Janet Wilder wrote:
> >
> >> The stem end ripens first. If you can push on the stem end and it
> >> gives, the rest of the body is not "rock-hard" but it's not soft,
> >> either. It's firm, but not hard. Squeeze a few on your next excursion
> >> to the Isle of Produce and you'll get a better idea of what we are
> >> trying to convey.
> >>
> > But then, when I'm in a standard boring produce aisle, all I'll find is
> > a bunch of mauled, overly squeezed and abused avocados.
>
>
> Gotta get there early, I guess. If the produce managers and many
> customers catch on to the "squeeze test", we'll find ourselves with
> blister packed avocados, 2 for $7, with at last one of them guaranteed
> totally black inside. :-( They'll tell us it was done "to insure
> quality and sanitary condition."
>
> gloria p

I'm generally there by 07:00 when they are stocking.

Granted tho', the vacuum packed peeled and ready to eat avocados are
reliable, if you want to pay the price.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Sqwertz > wrote:

> Goomba > wrote:
>
> > Janet Wilder wrote:
> >
> >> The stem end ripens first. If you can push on the stem end and it
> >> gives, the rest of the body is not "rock-hard" but it's not soft,
> >> either. It's firm, but not hard. Squeeze a few on your next excursion to
> >> the Isle of Produce and you'll get a better idea of what we are trying
> >> to convey.
> >>
> > But then, when I'm in a standard boring produce aisle, all I'll find is
> > a bunch of mauled, overly squeezed and abused avocados.
>
> This is why they're mostly sold hard so they ripen at home. At
> least around here. The only place a routinely see ready-to-use
> avocados are at CostCo.
>
> -sw

Steve, HEB sells the vac packed peeled ones, at least here!

I'm only 30 miles from you...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > Don't get dead ripe ones.
> >
> > Softish neck with the body firm.
(attributions might be screwed - sorry)


Stay tuned; I just picked one up at Cub. Should be ready in a few days,
I think.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

"Melba's Jammin'" > wrote in message
...
> Is there any certain way to discern which Hass avocado isn't going to
> have black parts on the inside of it? And/or fibers? They're a buck
> apiece this week and the two I bought were afflicted as mentioned. I
> used them in my guacamole anyway.
> --
> -Barb, Mother Superior, HOSSSPoJ



No, I can't tell you about black spots. But I can tell you this isn't the
peak season for Hass avocados. You're in Minnesota. Who knows what stored
crop you're getting?

In article >,
"jmcquown" > wrote:

> No, I can't tell you about black spots. But I can tell you this isn't the
> peak season for Hass avocados. You're in Minnesota. Who knows what stored
> crop you're getting?

They're from Chile. Presumably in season there.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> I get wonderful tree-ripened ones in Mexico. They have to take the pits
>> out for transport across the border so I only get them when I know I'm
>> going to use them right away. Usually get 4 big ones for $2.50 US
>
> That's kinda odd. I but Mexican avocados all the time here - with
> pits in them. Do they think you're trying to smuggle cocaine?
>
> $2.50 is a lot to spend in Mexico for avocados, even if they are
> twice the size of the ones we get here for $.50.
>
> -sw

I can buy Mexican avocados at the market with a pit in them, but if you
are taking them as an individual, not a produce shipper, you can't bring
the seed across the border.

The ones I get are huge. They weigh a kilo or something like that.

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

Janet Wilder > wrote:

> Sqwertz wrote:
>> Janet Wilder > wrote:
>>
>>> I get wonderful tree-ripened ones in Mexico. They have to take the pits
>>> out for transport across the border so I only get them when I know I'm
>>> going to use them right away. Usually get 4 big ones for $2.50 US
>>
>> That's kinda odd. I but Mexican avocados all the time here - with
>> pits in them. Do they think you're trying to smuggle cocaine?
>>
>> $2.50 is a lot to spend in Mexico for avocados, even if they are
>> twice the size of the ones we get here for $.50.
>>
>> -sw
>
> I can buy Mexican avocados at the market with a pit in them, but if you
> are taking them as an individual, not a produce shipper, you can't bring
> the seed across the border.
>
> The ones I get are huge. They weigh a kilo or something like that.

A 2lb avocado?

And what is their reasoning behind not allowing pits across the
border? Are they trying to protect some sort of mutant proprietary
strain of 2-pound (!) avocado?

Which reminds me - I have an ripe avocado waiting for me
downstairs... With sriracha, lime juice and salt.

-sw
-sw

Janet Wilder wrote:
> snip
>
> I get wonderful tree-ripened ones in Mexico. They have to take the
> pits out for transport across the border so I only get them when I
> know I'm going to use them right away. Usually get 4 big ones for
> $2.50 US
> --
> Janet Wilder
Doubtful. Avocados mature on the tree and do not begin to ripen until
picked. They may have fallen to the ground and begun to ripen.
http://en.wikipedia.org/wiki/Avocado
Janet

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> Sqwertz wrote:
>>> Janet Wilder > wrote:
>>>
>>>> I get wonderful tree-ripened ones in Mexico. They have to take the pits
>>>> out for transport across the border so I only get them when I know I'm
>>>> going to use them right away. Usually get 4 big ones for $2.50 US
>>> That's kinda odd. I but Mexican avocados all the time here - with
>>> pits in them. Do they think you're trying to smuggle cocaine?
>>>
>>> $2.50 is a lot to spend in Mexico for avocados, even if they are
>>> twice the size of the ones we get here for $.50.
>>>
>>> -sw
>> I can buy Mexican avocados at the market with a pit in them, but if you
>> are taking them as an individual, not a produce shipper, you can't bring
>> the seed across the border.
>>
>> The ones I get are huge. They weigh a kilo or something like that.
>
> A 2lb avocado?
No it's usually about 4 or 5 of them in a kilo
>
> And what is their reasoning behind not allowing pits across the
> border? Are they trying to protect some sort of mutant proprietary
> strain of 2-pound (!) avocado?

US Government regulations.
>
> Which reminds me - I have an ripe avocado waiting for me
> downstairs... With sriracha, lime juice and salt.
>
> -sw
> -sw


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

Janet Wilder wrote:

>> And what is their reasoning behind not allowing pits across the
>> border? Are they trying to protect some sort of mutant proprietary
>> strain of 2-pound (!) avocado?
>
> US Government regulations.

Here's a URL to the government regs. http://tinyurl.com/a36fdy

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

Janet Wilder > wrote:

> Janet Wilder wrote:
>
>>> And what is their reasoning behind not allowing pits across the
>>> border? Are they trying to protect some sort of mutant proprietary
>>> strain of 2-pound (!) avocado?
>>
>> US Government regulations.
>
> Here's a URL to the government regs. http://tinyurl.com/a36fdy

Yet they allow millions of uninspected avocados in every year.
Crazy red-tape bureaucracies.

-sw

In article >,
Sqwertz > wrote:

> Janet Wilder > wrote:
>
> > Janet Wilder wrote:
> >
> >>> And what is their reasoning behind not allowing pits across the
> >>> border? Are they trying to protect some sort of mutant proprietary
> >>> strain of 2-pound (!) avocado?
> >>
> >> US Government regulations.
> >
> > Here's a URL to the government regs. http://tinyurl.com/a36fdy
>
> Yet they allow millions of uninspected avocados in every year.
> Crazy red-tape bureaucracies.
>
> -sw

Corporations in the USA are allowed (nay, encourged) to do all
_sorts_ of things no responsible real person is permitted. HTH.

In article >,
Sqwertz > wrote:

> Janet Wilder > wrote:
>
> > Sqwertz wrote:
> >> Janet Wilder > wrote:
> >>
> >>> I get wonderful tree-ripened ones in Mexico. They have to take the pits
> >>> out for transport across the border so I only get them when I know I'm
> >>> going to use them right away. Usually get 4 big ones for $2.50 US
> >>
> >> That's kinda odd. I but Mexican avocados all the time here - with
> >> pits in them. Do they think you're trying to smuggle cocaine?
> >>
> >> $2.50 is a lot to spend in Mexico for avocados, even if they are
> >> twice the size of the ones we get here for $.50.
> >>
> >> -sw
> >
> > I can buy Mexican avocados at the market with a pit in them, but if you
> > are taking them as an individual, not a produce shipper, you can't bring
> > the seed across the border.
> >
> > The ones I get are huge. They weigh a kilo or something like that.
>
> A 2lb avocado?
>
> And what is their reasoning behind not allowing pits across the
> border? Are they trying to protect some sort of mutant proprietary
> strain of 2-pound (!) avocado?
>
> Which reminds me - I have an ripe avocado waiting for me
> downstairs... With sriracha, lime juice and salt.
>
> -sw
> -sw

I like them with just a bit of lime mayo. ;-)

A 1 kilo avocado???

Damn.

Mail me a pit please! <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> Janet Wilder wrote:
>>
>>>> And what is their reasoning behind not allowing pits across the
>>>> border? Are they trying to protect some sort of mutant proprietary
>>>> strain of 2-pound (!) avocado?
>>> US Government regulations.
>> Here's a URL to the government regs. http://tinyurl.com/a36fdy
>
> Yet they allow millions of uninspected avocados in every year.
> Crazy red-tape bureaucracies.
>
> -sw

Unfortunately individual citizens crossing the border don't make heavy
payments via lobbyists to the USDA. Know what I mean?

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

On Fri, 02 Jan 2009 19:26:36 -0600, Melba's Jammin' wrote:

> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:

>>> Don't get dead ripe ones.
>
>>> Softish neck with the body firm.
>>>
>>> A local restaurant owner I met in the produce isle taught me that.
>>> I have yet to get another bad one. :-)
>
> Ah, the Isle of Produce. I've heard that things there are usually
> bright, colorful, often lushly green. A delicious place to visit.
>>

that one got a chuckle from me as well.

your pal,
blake

On Sat, 03 Jan 2009 05:45:27 -0500, Goomba wrote:

> Janet Wilder wrote:
>
>> The stem end ripens first. If you can push on the stem end and it
>> gives, the rest of the body is not "rock-hard" but it's not soft,
>> either. It's firm, but not hard. Squeeze a few on your next excursion to
>> the Isle of Produce and you'll get a better idea of what we are trying
>> to convey.
>>
> But then, when I'm in a standard boring produce aisle, all I'll find is
> a bunch of mauled, overly squeezed and abused avocados.

<commence musical accompaniment> yes, we squeeze no bananas!

your pal,
blake

On Sat, 03 Jan 2009 11:16:47 -0700, Gloria P wrote:

> Goomba wrote:
>> Janet Wilder wrote:
>>
>>> The stem end ripens first. If you can push on the stem end and it
>>> gives, the rest of the body is not "rock-hard" but it's not soft,
>>> either. It's firm, but not hard. Squeeze a few on your next excursion
>>> to the Isle of Produce and you'll get a better idea of what we are
>>> trying to convey.
>>>
>> But then, when I'm in a standard boring produce aisle, all I'll find is
>> a bunch of mauled, overly squeezed and abused avocados.
>
> Gotta get there early, I guess. If the produce managers and many
> customers catch on to the "squeeze test", we'll find ourselves with
> blister packed avocados, 2 for $7, with at last one of them guaranteed
> totally black inside. :-( They'll tell us it was done "to insure
> quality and sanitary condition."
>
> gloria p

it may be that mr. whipple will have to be reassigned from the bath tissue
aisle.

your pal,
blake

On Sat, 03 Jan 2009 20:58:23 -0800, Michael Siemon wrote:

> In article >,
> Sqwertz > wrote:
>
>> Janet Wilder > wrote:
>>
>>> Janet Wilder wrote:
>>>
>>>>> And what is their reasoning behind not allowing pits across the
>>>>> border? Are they trying to protect some sort of mutant proprietary
>>>>> strain of 2-pound (!) avocado?
>>>>
>>>> US Government regulations.
>>>
>>> Here's a URL to the government regs. http://tinyurl.com/a36fdy
>>
>> Yet they allow millions of uninspected avocados in every year.
>> Crazy red-tape bureaucracies.
>>
>> -sw
>
> Corporations in the USA are allowed (nay, encourged) to do all
> _sorts_ of things no responsible real person is permitted. HTH.

under the law, a corporation is treated as a person. as we all know,
sanity is not required for that position.

your pal,
blake

On Sat, 03 Jan 2009 15:32:31 -0600, Melba's Jammin' wrote:

> In article >,
> "jmcquown" > wrote:
>
>> No, I can't tell you about black spots. But I can tell you this isn't the
>> peak season for Hass avocados. You're in Minnesota. Who knows what stored
>> crop you're getting?
>
> They're from Chile. Presumably in season there.

they have planes and trucks in minnesota?

your pal,
blake

blake murphy wrote:
> On Sat, 03 Jan 2009 15:32:31 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> "jmcquown" > wrote:
>>
>>> No, I can't tell you about black spots. But I can tell you this isn't the
>>> peak season for Hass avocados. You're in Minnesota. Who knows what stored
>>> crop you're getting?
>> They're from Chile. Presumably in season there.
>
> they have planes and trucks in minnesota?
>
> your pal,
> blake

this time of year-dog sled teams.

blake murphy wrote:
> On Sat, 03 Jan 2009 15:32:31 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> "jmcquown" > wrote:
>>
>>> No, I can't tell you about black spots. But I can tell you this isn't the
>>> peak season for Hass avocados. You're in Minnesota. Who knows what stored
>>> crop you're getting?
>> They're from Chile. Presumably in season there.
>
> they have planes and trucks in minnesota?
>

I'll bet they all have chains on their tires and plows attached to their
front bumpers.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
blake murphy > wrote:

> On Fri, 02 Jan 2009 19:26:36 -0600, Melba's Jammin' wrote:
>
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Omelet wrote:
>
> >>> Don't get dead ripe ones.
> >
> >>> Softish neck with the body firm.
> >>>
> >>> A local restaurant owner I met in the produce isle taught me that.
> >>> I have yet to get another bad one. :-)
> >
> > Ah, the Isle of Produce. I've heard that things there are usually
> > bright, colorful, often lushly green. A delicious place to visit.
> >>
>
> that one got a chuckle from me as well.
>
> your pal,
> blake

Hey, some misspells are just plain fun. <g>

And who says I don't do it on purpose just for grins?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
blake murphy > wrote:

> On Sat, 03 Jan 2009 05:45:27 -0500, Goomba wrote:
>
> > Janet Wilder wrote:
> >
> >> The stem end ripens first. If you can push on the stem end and it
> >> gives, the rest of the body is not "rock-hard" but it's not soft,
> >> either. It's firm, but not hard. Squeeze a few on your next excursion to
> >> the Isle of Produce and you'll get a better idea of what we are trying
> >> to convey.
> >>
> > But then, when I'm in a standard boring produce aisle, all I'll find is
> > a bunch of mauled, overly squeezed and abused avocados.
>
> <commence musical accompaniment> yes, we squeeze no bananas!
>
> your pal,
> blake

I NEVER squeeze bananas! I buy them by color.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama