Looking for some helpful tips on storing avocado and/or guacamole.
Some good guacaomle recipes would also be helpful also.

Thanks,

COM

make sure you put lemon juice (a squirt) in the
guacamole. re avacados, when they are getting ripe refrigerate them.
they will keep for 2 weeks or so.

in a small bowl
scoop out one avacado
mash it up with a fork
squeeze in juice from lemon wedge or a long squirt of juice from one of
those plastic lemon things

add in
some finely chopped onion
salt to taste
diced fresh tomato optional

before the gourmets go nuts...i grew up around mexicans & a mexican
neighborhood in chicago. this was how they all did it including both of
my mexican brothers in law & their relatives

> wrote in message
ups.com...
> Looking for some helpful tips on storing avocado and/or guacamole.
> Some good guacaomle recipes would also be helpful also.
>
> Thanks,
>
> COM
Well.. for starters, the pit will not keep the guacamole from turning brown.
(I've heard that said, and it is silly.) Keeping the oxygen out will. When I
do make it (rarely), I press the plastic wrap onto the surface, then cover.
Preferably a tupperware container if you have one.
The way I make it is by making a small batch of pico de gallo first, then I
add avocado to that. Some chunks, some mashed, for variety in the texture. I
make my pico.. two parts tomato (cut up, and seeded), one part onion, then 1
tablespoon each lemon juice, lime juice, and cilantro. When it's for the
kids, I don't add jalapeno.. if for adults.. 1 tablespoon, chopped. no
seeds. I just guess on the amount of avocado to use.. adding the mashed
first, then the small chunks.
Hope this helps!
lucy

Thanks for the tips!

wrote:

> Looking for some helpful tips on storing avocado and/or guacamole.
> Some good guacaomle recipes would also be helpful also.
>
> Thanks,
>
> COM
>

My last batch was sealed with the foodsaver. The last of it was
questionable due to age when I tossed it, but not brown.

Jessica

> wrote in message
ups.com...
> Looking for some helpful tips on storing avocado and/or guacamole.
> Some good guacaomle recipes would also be helpful also.
>

Guacamole turns brown from reaction with oxygen in the air. It's always best
fresh-made, but if you must store it, press a couple of layers of plastic
wrap directly on the surface, then refrigerate.


--
Peter Aitken

Remove the crap from my email address before using.

This might be a stupid question but its because I really have no idea
but how can you tell when an avocado is ripe so you can store it in the
fridge? And where do you initially store the avocado, is the pantry a
safe area?

-COM

>This might be a stupid question but its because I really hav=ADe no
idea
>but how can you tell when an avocado is ripe so you can stor=ADe it in
the
>fridge?

Smartest people I know got that way by asking so many stupid questions
they learned everything they wanted to know.

Avocados are ripe when they are soft to your touch. A little
experience will soon teach you how to judge when they are the degree of
ripeness you like.

>And where do you initially store the avocado, is th=ADe pantry a
>safe area?

Pantry, cupboard, countertop, all fine. If you want to accelerate the
ripening, put it in a closed paper bag in a dark place.

Guacamole (not that you asked, but I'm all the way up on this soap box
and it brings out such strange urges) in our house starts with avocado,
minced or pressed garlic, salt and lime juice. All to taste. Often it
stops there. Tomato, jalape=F1o, onion, salsa, etc. are all gilding the
lily, but sometimes you feel like it.

-aem

"aem" > wrote in message
oups.com...

Guacamole (not that you asked, but I'm all the way up on this soap box
and it brings out such strange urges) in our house starts with avocado,
minced or pressed garlic, salt and lime juice. All to taste. Often it
stops there. Tomato, jalapeño, onion, salsa, etc. are all gilding the
lily, but sometimes you feel like it.

-aem

aem? Our old aem? If so welcome back! Good post too.

Charlie

wrote:
> Looking for some helpful tips on storing avocado and/or guacamole.
> Some good guacaomle recipes would also be helpful also.
>
> Thanks,
>
> COM

guac:

3 ripe avacados - mash with a fork, keep chunky
1 small clove garlic, pressed
3T salsa (your favorite)
a couple grinds of black pepper
2t chopped cilantro (optional)

Mix well.

To store - place in a bowl and smooth out the surface. Cover with a
thin layer of salsa and then plastic wrap, or alternately, cover with
plastic wrap (only) and press the wrap into the guac to remove all air
- it won't brown.

-L.

aem wrote:
>> This might be a stupid question but its because I really hav*e no
>> idea but how can you tell when an avocado is ripe so you can stor*e
>> it in the fridge?
>
> Smartest people I know got that way by asking so many stupid questions
> they learned everything they wanted to know.
>
> Avocados are ripe when they are soft to your touch. A little
> experience will soon teach you how to judge when they are the degree
> of ripeness you like.
>
>> And where do you initially store the avocado, is th*e pantry a
>> safe area?
>
> Pantry, cupboard, countertop, all fine. If you want to accelerate the
> ripening, put it in a closed paper bag in a dark place.
>
> Guacamole (not that you asked, but I'm all the way up on this soap box
> and it brings out such strange urges) in our house starts with
> avocado, minced or pressed garlic, salt and lime juice. All to
> taste. Often it stops there. Tomato, jalapeño, onion, salsa, etc.
> are all gilding the lily, but sometimes you feel like it.
>
> -aem

Actually, *some* avocados are extremely difficult to tell when they're ripe
because their outside covering doesn't turn black-ish or get soft; it's
green, thick and very hard. It's kind of a guessing game on those, so I
don't buy them anymore. I've gotten some of those difficult ones that I've
cut open and it was as hard as frozen butter and OTOH, I've had some that
were like room-temp butter.

Now, I always buy Haas because you can tell by the color of the skin and
gentle pressure how ripe they are. If they yield too much, don't buy one,
'cause you'll end up with strings.

And usually, I buy avos as I need them, but after I buy them I put them in
the fridge to (hopefully) retard further "ripeness".

kili

"kilikini" > wrote in message
.. .
> aem wrote:
>>> This might be a stupid question but its because I really hav*e no
>>> idea but how can you tell when an avocado is ripe so you can stor*e
>>> it in the fridge?
>>
>> Smartest people I know got that way by asking so many stupid questions
>> they learned everything they wanted to know.
>>
>> Avocados are ripe when they are soft to your touch. A little
>> experience will soon teach you how to judge when they are the degree
>> of ripeness you like.
>>
>>> And where do you initially store the avocado, is th*e pantry a
>>> safe area?
>>
>> Pantry, cupboard, countertop, all fine. If you want to accelerate the
>> ripening, put it in a closed paper bag in a dark place.
>>
>> Guacamole (not that you asked, but I'm all the way up on this soap box
>> and it brings out such strange urges) in our house starts with
>> avocado, minced or pressed garlic, salt and lime juice. All to
>> taste. Often it stops there. Tomato, jalapeño, onion, salsa, etc.
>> are all gilding the lily, but sometimes you feel like it.
>>
>> -aem
>
> Actually, *some* avocados are extremely difficult to tell when they're
> ripe
> because their outside covering doesn't turn black-ish or get soft; it's
> green, thick and very hard. It's kind of a guessing game on those, so I
> don't buy them anymore. I've gotten some of those difficult ones that
> I've
> cut open and it was as hard as frozen butter and OTOH, I've had some that
> were like room-temp butter.
>
> Now, I always buy Haas because you can tell by the color of the skin and
> gentle pressure how ripe they are. If they yield too much, don't buy one,
> 'cause you'll end up with strings.
>
> And usually, I buy avos as I need them, but after I buy them I put them in
> the fridge to (hopefully) retard further "ripeness".
>
> kili

Here is a way to ripen avocados but is not for the faint of heart. I lived
in HI and complained to the produce market man about the usual ripening
problems. He smiled and offered me a tip: He said "ALWAYS ripen your
avocados in the refrigerator!" WHAT???
But that has been many years ago, and I still follow his advise (most of the
time when my avocados are not ripe) bringing home a bag of unripe avocados
from Costco and putting them in the refrigerator drawer. Sometimes it will
take 10 days to ripen them, but I use the same pressure test to test these
as I would testing the ones I would leave out to ripen. I certainly have
few losses of avocados compared to leaving them on the cabinet counter.
Dee

"-L." > wrote in message
oups.com...
>
> wrote:
>> Looking for some helpful tips on storing avocado and/or guacamole.
>> Some good guacaomle recipes would also be helpful also.
>>
>> Thanks,
>>
>> COM
>
> guac:
>
> 3 ripe avacados - mash with a fork, keep chunky
> 1 small clove garlic, pressed
> 3T salsa (your favorite)
> a couple grinds of black pepper
> 2t chopped cilantro (optional)
>
> Mix well.
>
> To store - place in a bowl and smooth out the surface. Cover with a
> thin layer of salsa and then plastic wrap, or alternately, cover with
> plastic wrap (only) and press the wrap into the guac to remove all air
> - it won't brown.
>
I don't use regular plastic wrap on top of anything with fat. I've heard
that toxins will leach out from the plastic wrap if you place it on top of
fat-containing foods, meat, etc. That is why I cannot figure out why people
would actually cook in the microwave with plastic wrap. There is a plastic
wrap that I buy that is supposed to be less toxic that my husband will use
to wrap cheese in - but it doesn't cling as well. I have gone to wrapping
most cheeses in butcher paper as someone on a food ng suggested to me and
the cheese is preserved much better and longer. Now I am wrapping cooked
meat to freeze in butcher paper as well (and then putting into a freezer
bag).
Dee

Dee Randall wrote:
> "-L." > wrote in message
> oups.com...
> >
> > wrote:
> >> Looking for some helpful tips on storing avocado and/or guacamole.
> >> Some good guacaomle recipes would also be helpful also.
> >>
> >> Thanks,
> >>
> >> COM
> >
> > guac:
> >
> > 3 ripe avacados - mash with a fork, keep chunky
> > 1 small clove garlic, pressed
> > 3T salsa (your favorite)
> > a couple grinds of black pepper
> > 2t chopped cilantro (optional)
> >
> > Mix well.
> >
> > To store - place in a bowl and smooth out the surface. Cover with
a
> > thin layer of salsa and then plastic wrap, or alternately, cover
with
> > plastic wrap (only) and press the wrap into the guac to remove all
air
> > - it won't brown.
> >
> I don't use regular plastic wrap on top of anything with fat. I've
heard
> that toxins will leach out from the plastic wrap if you place it on
top of
> fat-containing foods, meat, etc.

It's a myth. Polymerized plastics are inert. There is no way the
molecules can "leach" out.

-L.

Charles Gifford wrote:
>aem? Our old aem? If so welcome back! Good post too.

>Charlie

Hi Charlie, yes I started lurking around rfc again a while ago using
Google's version of the old DejaNews. It's interesting that some
posters stay and some come and go but the character of the overall
group is quite consistent. I think there are fewer flames than in
times past, but maybe that's a short term phenomenon. I quit
participating because of lack of time and because I realized I seldom
had anything useful to add, compared to the more knowledgeable and
creative cooks. Yesterday I just happened to be in a mood to run my
mouth, so to speak; I'm surprised you noticed. Nowadays I have more
time so I'll be lurking from time to time and I'll try only to post
when I actually have something to say.

-aem

Charles Gifford wrote:
>aem? Our old aem? If so welcome back! Good post too.

>Charlie

Hi Charlie, yes I started lurking around rfc again a while ago using
Google's version of the old DejaNews. It's interesting that some
posters stay and some come and go but the character of the overall
group is quite consistent. I think there are fewer flames than in
times past, but maybe that's a short term phenomenon. I quit
participating because of lack of time and because I realized I seldom
had anything useful to add, compared to the more knowledgeable and
creative cooks. Yesterday I just happened to be in a mood to run my
mouth, so to speak; I'm surprised you noticed. Nowadays I have more
time so I'll be lurking from time to time and I'll try only to post
when I actually have something to say.

-aem

>> > To store - place in a bowl and smooth out the surface. Cover with
> a
>> > thin layer of salsa and then plastic wrap, or alternately, cover
> with
>> > plastic wrap (only) and press the wrap into the guac to remove all
> air
>> > - it won't brown.
>> >
>> I don't use regular plastic wrap on top of anything with fat. I've
> heard
>> that toxins will leach out from the plastic wrap if you place it on
> top of
>> fat-containing foods, meat, etc.
>
> It's a myth. Polymerized plastics are inert. There is no way the
> molecules can "leach" out.
> -L.

People on this newsgroup can decide for themselves if they wish by reading
this information:
Truth or Fiction:
http://www.truthorfiction.com/rumors/d/dioxins.htm
Dee

"aem" > wrote in message
ups.com...
> Charles Gifford wrote:
> >aem? Our old aem? If so welcome back! Good post too.
>
> >Charlie
>
> Hi Charlie, yes I started lurking around rfc again a while ago using
> Google's version of the old DejaNews. It's interesting that some
> posters stay and some come and go but the character of the overall
> group is quite consistent. I think there are fewer flames than in
> times past, but maybe that's a short term phenomenon. I quit
> participating because of lack of time and because I realized I seldom
> had anything useful to add, compared to the more knowledgeable and
> creative cooks. Yesterday I just happened to be in a mood to run my
> mouth, so to speak; I'm surprised you noticed. Nowadays I have more
> time so I'll be lurking from time to time and I'll try only to post
> when I actually have something to say.
>
> -aem

I am happy to see you. There are some nice new people, a lot of missing nice
people, and, if I may be frank, a bunch of idiots posting here these days. I
just lurked myself for a while but I find that I wanted to interact with my
friends here. I miss your keen wit and knowledge! Are you still up North?

Best,
Charlie

"kilikini" > wrote in message
.. .
>
> Now, I always buy Haas because you can tell by the color of the skin and
> gentle pressure how ripe they are. If they yield too much, don't buy one,
> 'cause you'll end up with strings.

Hass are wonderful avocados. Fuerte can also be nice if you are used to
them. I grew up eating Fertes because my aunt here in Sandy Eggo had a huge
Fuerte avocado tree. We at them until we got sick of them! I used to do the
same thing with Brown Turkey figs. But by the next season we were ready to
go at 'em again. If you are in Florida, you most likely aren't getting San
Diego avocados <smile>, so I don't know if you get Bacon avocados or not. At
the end of the Hass season, the Bacons usually begin to come to their peak.
A mixture of Hass and Bacon is really super for guacamole, IMO!

Charlie

Charles Gifford wrote:
> [snip]]]
> I just lurked myself for a while but I find that I wanted to interact
with my
> friends here. I miss your keen wit and knowledge! Are you still up
North?

Your very selective memory obviously works in my favor, thanks. "My
task was done," as they say, up north so now I'm wintering in SoCal,
trying to figure out how to split my time and enjoy both places.

OB Food: Trader Joe's has several smoked salmons lately. I like the
hot smoked wild king salmon (Portlock), which is smoked the way I'm
used to. The Portlock nova smoked is good, too, if you like lox.
Refuse the damned farmed fish products.

-aem

Dee Randall wrote in message >...
>>> > To store - place in a bowl and smooth out the surface. Cover with
>> a
>>> > thin layer of salsa and then plastic wrap, or alternately, cover
>> with
>>> > plastic wrap (only) and press the wrap into the guac to remove all
>> air
>>> > - it won't brown.
>>> >
>>> I don't use regular plastic wrap on top of anything with fat. I've
>> heard
>>> that toxins will leach out from the plastic wrap if you place it on
>> top of
>>> fat-containing foods, meat, etc.
>>
>> It's a myth. Polymerized plastics are inert. There is no way the
>> molecules can "leach" out.
> > -L.
>
>People on this newsgroup can decide for themselves if they wish by reading
>this information:
>Truth or Fiction:
>http://www.truthorfiction.com/rumors/d/dioxins.htm
>Dee
>
>

http://www.snopes.com/toxins/plastic.htm

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>




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