Who doesn't love avocados? I certainly can't get enough of them, whether I eat them plain or prepare them into Midwestern™ Guacamole. My problem with avocados is that there is a certain discipline required to eat them. I have rarely, if ever, found them ripe in the store. I buy them and wait for them to ripen. It seems that there is a 24 hour window in which they are best to eat them. You don't control the avocado, the avocado controls you. I never know when the avocado is suddenly going to decide to be ripe. This stern mistress demands that you eat her on her time table. This can be when you planned to eat Italian. Well, now you are eating Italian with guacamole...enjoy your dinner. If you buy more than one, there is no guarantee that they will ripen at the same time....fickle and stern.
Now as for Midwestern™ Guacamole, I added the Midwestern™ because family members in California take exception to my method of preparation. They like the chunky method with onions, tomatoes and jalapeños. I was raised to make it by mashing it with salsa, lemon juice and Best Foods mayonnaise. This last ingredient causes guffaws out of my California cousins. "Why would you ruin avocados with mayonnaise?" The question should be "Why would you ruin mayonnaise by adding avocados?" I add avocados simply because it is socially unacceptable to eat mayonnaise with tortilla chips.
In any case, people who try my Midwestern™ Guacamole are instantly addicted, saying things like "this is the best guacamole I've ever had" and "I can't get this in my mouth fast enough" and "Please god, make me guacamole! I'll do anything you ask....anything".
guacamole recipes
ReplyDeleteLiving in California and one of the relatives I am appalled at the avocado marketing I see here. ANd the guacamole recipe shared here.
The fruit is picked green, then ripened with some magical gas that makes them rubbery and inedible.
I am finding it impossible to get decent avocadoes in the store, ones that will ripen to the perfect softness and oil content .
I am lucky that I can drive 3 miles to the farmer's stand and buy good avocados.
THe biggest problem I now have is that our local farmers grow Hass, the best, but when it is not Hass season we have NO avocados at all.
I prefer Nabals, but they are a backyard variety and unless you know someone with the trees, they are unavailable.
Flavia
Then you have to stoop to Fuerte's and they are watery.
If someone is selling cheap avocados, from the backyard, they are often stringy and watery having the double whammy .
I do go to the methodist church when they have their signage up, they have a lot of trees and an honor system. You pay, you take the avocados from the front door area of the church.
I prefer to make the guacamole with a little sour cream, lots of fresh garlic, a squeeae of fresh lemon juice, and a spoonful of salsa.
Allthis talk has made me crave guacamole, I am on the way to Underwoods stand for avocados!!
Re: guacamole recipes
ReplyDeleteYou know, I think that using sour cream might just be an acceptable substitution for mayo. I'll have to try that next.
You are lucky to live in the land of avocados. Although, I have to say that Costco gets in some good ones, never watery or stringy.
avocado use
ReplyDeleteI have decided to combine my favorite ingredients on top of soup.
I made a great soup. The secret ingredient being the dried ancho pasilla chile, then top the soup off with avocado, sour cream and cheese.
This soup is fabulous.
And is another excuse to eat more avocados !
Re: avocado use
ReplyDeleteyum!
avocado use
ReplyDeleteI have decided to combine my favorite ingredients on top of soup.
I made a great soup. The secret ingredient being the dried ancho pasilla chile, then top the soup off with avocado, sour cream and cheese.
This soup is fabulous.
And is another excuse to eat more avocados !
guacamole recipes
ReplyDeleteLiving in California and one of the relatives I am appalled at the avocado marketing I see here. ANd the guacamole recipe shared here.
The fruit is picked green, then ripened with some magical gas that makes them rubbery and inedible.
I am finding it impossible to get decent avocadoes in the store, ones that will ripen to the perfect softness and oil content .
I am lucky that I can drive 3 miles to the farmer's stand and buy good avocados.
THe biggest problem I now have is that our local farmers grow Hass, the best, but when it is not Hass season we have NO avocados at all.
I prefer Nabals, but they are a backyard variety and unless you know someone with the trees, they are unavailable.
Flavia
Then you have to stoop to Fuerte's and they are watery.
If someone is selling cheap avocados, from the backyard, they are often stringy and watery having the double whammy .
I do go to the methodist church when they have their signage up, they have a lot of trees and an honor system. You pay, you take the avocados from the front door area of the church.
I prefer to make the guacamole with a little sour cream, lots of fresh garlic, a squeeae of fresh lemon juice, and a spoonful of salsa.
Allthis talk has made me crave guacamole, I am on the way to Underwoods stand for avocados!!