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Avocado preservation and recipes
Hi,
I've really developed a taste for avocadoes and I'd like to know what your favourite avocado recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....) Another thing is, I don't go to the grocery store very often so I buy back a few avocadoes at a time. What is the best way to preserve them - put them in the fridge? Can they be frozen and thawed successfully? Thanks, Angela |
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Avocado preservation and recipes
In article >,
"Angela Faye Oon" > wrote: > Hi, > > I've really developed a taste for avocadoes and I'd like to know what your > favourite avocado recipes are. I tend to just eat them cut open and > sprinkled with a little salt, but they also taste great in my home-made > sushi hand rolls (not very authentically Japanese, but well....) > > Another thing is, I don't go to the grocery store very often so I buy back a > few avocadoes at a time. What is the best way to preserve them - put them in > the fridge? Can they be frozen and thawed successfully? > > Thanks, > Angela > > I refrigerate mine at 40 degrees F. If I choose the right ones, (I'll get them in various stages of ripeness depending on how and when I plan to eat them) and most Haas will stay good for 7 to 10 days if I get it right. ;-) HEB sells vacuum packed halved avocados that keep even longer. Got a food saver? K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Avocado preservation and recipes
"Angela Faye Oon" > wrote in message ... > Hi, > > I've really developed a taste for avocadoes and I'd like to know what your > favourite avocado recipes are. I tend to just eat them cut open and > sprinkled with a little salt, but they also taste great in my home-made > sushi hand rolls (not very authentically Japanese, but well....) > > Another thing is, I don't go to the grocery store very often so I buy back a > few avocadoes at a time. What is the best way to preserve them - put them in > the fridge? Can they be frozen and thawed successfully? > > Thanks, > Angela > > I created a bunch of controversy last time I made this suggestion but I'll make it again. Refrigerating avocado speeds up the blackening process. If you keep your avocados at room temperature until they feel right you'll have them right every time. By the way, avocados are a pantry item at our house. We always have them in stock, have for 30 years and they are never ever refrigerated. I have consistently had longer life from avocados at room temperature than refrigerated. I realize you don't believe me. Just check with your grocer or avocado producer. Take care. Fred The Good Gourmet http://www.thegoodgourmet.com |
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Avocado preservation and recipes
"Fred" > wrote in message . net... > > "Angela Faye Oon" > wrote in message > ... (snip) > I created a bunch of controversy last time I made this suggestion but I'll > make it again. Refrigerating avocado speeds up the blackening process. If > you keep your avocados at room temperature until they feel right you'll have > them right every time. By the way, avocados are a pantry item at our house. > We always have them in stock, have for 30 years and they are never ever > refrigerated. I have consistently had longer life from avocados at room > temperature than refrigerated. > > I realize you don't believe me. Just check with your grocer or avocado > producer. Take care. > > Fred > The Good Gourmet > http://www.thegoodgourmet.com > Fred, I agree with you even tho we may get a ton of disagreers. When I buy local (maui) avocados it's so hard to tell if they're ripe because the outside is almost always hard and it never turns black. When I know an avocado is underripe, I stick it in the 'fridge to ripen it faster. When it's closer to being ripe, I put it in a paper bag and leave it under the sink. Works every time. kili |
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Avocado preservation and recipes
"kilikini" > wrote in message ... > > "Fred" > wrote in message > . net... > > > > "Angela Faye Oon" > wrote in message > > ... > > (snip) > > > I created a bunch of controversy last time I made this suggestion but I'll > > make it again. Refrigerating avocado speeds up the blackening process. > If > > you keep your avocados at room temperature until they feel right you'll > have > > them right every time. By the way, avocados are a pantry item at our > house. > > We always have them in stock, have for 30 years and they are never ever > > refrigerated. I have consistently had longer life from avocados at room > > temperature than refrigerated. > > > > I realize you don't believe me. Just check with your grocer or avocado > > producer. Take care. > > > > Fred > > The Good Gourmet > > http://www.thegoodgourmet.com > > > > Fred, I agree with you even tho we may get a ton of disagreers. When I buy > local (maui) avocados it's so hard to tell if they're ripe because the > outside is almost always hard and it never turns black. When I know an > avocado is underripe, I stick it in the 'fridge to ripen it faster. When > it's closer to being ripe, I put it in a paper bag and leave it under the > sink. Works every time. > > kili Just like Bananas. |
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Avocado preservation and recipes
"Iona Dickey" > wrote in message ... > > "kilikini" > wrote in message > ... > > > > "Fred" > wrote in message > > . net... > > > > > > "Angela Faye Oon" > wrote in message > > > ... > > > > (snip) > > > > > I created a bunch of controversy last time I made this suggestion but > I'll > > > make it again. Refrigerating avocado speeds up the blackening process. > > If > > > you keep your avocados at room temperature until they feel right you'll > > have > > > them right every time. By the way, avocados are a pantry item at our > > house. > > > We always have them in stock, have for 30 years and they are never ever > > > refrigerated. I have consistently had longer life from avocados at room > > > temperature than refrigerated. > > > > > > I realize you don't believe me. Just check with your grocer or avocado > > > producer. Take care. > > > > > > Fred > > > The Good Gourmet > > > http://www.thegoodgourmet.com > > > > > > > Fred, I agree with you even tho we may get a ton of disagreers. When I > buy > > local (maui) avocados it's so hard to tell if they're ripe because the > > outside is almost always hard and it never turns black. When I know an > > avocado is underripe, I stick it in the 'fridge to ripen it faster. When > > it's closer to being ripe, I put it in a paper bag and leave it under the > > sink. Works every time. > > > > kili > > > Just like Bananas. > > Yep! kili |
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Avocado preservation and recipes
>"Angela Faye Oon" > wrote
>> >> I've really developed a taste for avocadoes and I'd like to know what your >> favourite avocado recipes are. I tend to just eat them cut open and >> sprinkled with a little salt, but they also taste great in my home-made >> sushi hand rolls (not very authentically Japanese, but well....) >> >> Another thing is, I don't go to the grocery store very often so I buy back >a >> few avocadoes at a time. What is the best way to preserve them - put them >in >> the fridge? Can they be frozen and thawed successfully? http://www.avocado.org/ has information on California avocados. I find the large, thin-skinned Florida varieties distinctly inferior. Freezing pretty much destroys the unprocessed fruit, although guacamole is somewhat edible after freezing. A fully-ripe avocado can be preserved a day or 2 in the 'fridge. They ripen at 'room temperature', and ripening can be accelerated by placing in a bag with an apple. Recipes mostly involve guacamole, slices in sandwiches, slices or chunks in salads, and some pretty bizarre soup or ice cream suggestions that have failed to capture the public imagination/palate. |
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Avocado preservation and recipes
Fred wrote:
> "Angela Faye Oon" > wrote in message > ... > >>Hi, >> >>I've really developed a taste for avocadoes and I'd like to know what your >>favourite avocado recipes are. I tend to just eat them cut open and >>sprinkled with a little salt, but they also taste great in my home-made >>sushi hand rolls (not very authentically Japanese, but well....) >> >>Another thing is, I don't go to the grocery store very often so I buy back >>a few avocadoes at a time. What is the best way to preserve them - put them >>in the fridge? Can they be frozen and thawed successfully? > I created a bunch of controversy last time I made this suggestion but I'll > make it again. Refrigerating avocado speeds up the blackening process. That's quite correct. Avocados are damaged by refrigeration (or cold weather). It's a problem for growers and shippers that's getting a lot of research. > If > you keep your avocados at room temperature until they feel right you'll have > them right every time. By the way, avocados are a pantry item at our house. > We always have them in stock, have for 30 years and they are never ever > refrigerated. I have consistently had longer life from avocados at room > temperature than refrigerated. Yep. Open storage slows ripening because ethylene gas isn't concentrated that way. To hasten ripening, put into a paper bag with a banana or an apple. Pastorio |
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Avocado preservation and recipes
"Angela Faye Oon" > wrote in message ... > Hi, > > I've really developed a taste for avocadoes and I'd like to know what your > favourite avocado recipes are. I tend to just eat them cut open and > sprinkled with a little salt, but they also taste great in my home-made > sushi hand rolls (not very authentically Japanese, but well....) > > Another thing is, I don't go to the grocery store very often so I buy back a > few avocadoes at a time. What is the best way to preserve them - put them in > the fridge? Can they be frozen and thawed successfully? > > Thanks, > Angela > Interesting you prefer simple preparation. The Indio's I lived with in Chihuahua liked them very simple as well. They only used salt, comino and cayenne to spice them. They stored them in the pantry with plenty of ventilation. They don't freeze at all but if you can vacuum pack the seeded and skinned pulp it will last for 2-3 months in the fridge. |
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Avocado preservation and recipes
Thanks so much to everyone who suggested that I shouldn't refrigerate
avocadoes. I've learnt a lot about this fruit! I'm still surprised, though, that there aren't more recipes for it, especially involving "cooking". Still, I do love it as it is. Angela "Fred" > wrote in message . net... > I created a bunch of controversy last time I made this suggestion but I'll > make it again. Refrigerating avocado speeds up the blackening process. If > you keep your avocados at room temperature until they feel right you'll have > them right every time. By the way, avocados are a pantry item at our house. > We always have them in stock, have for 30 years and they are never ever > refrigerated. I have consistently had longer life from avocados at room > temperature than refrigerated. > > I realize you don't believe me. Just check with your grocer or avocado > producer. Take care. > > Fred > The Good Gourmet > http://www.thegoodgourmet.com |
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Avocado preservation and recipes
> "Angela Faye Oon"
> >Thanks so much to everyone who suggested that I shouldn't refrigerate >avocadoes. I've learnt a lot about this fruit! I'm still surprised, though, >that there aren't more recipes for it, especially involving "cooking". Now that you've perused all the speculative misinformation learn the real deal he http://www.avocado.org ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon"
> wrote: >Thanks so much to everyone who suggested that I shouldn't refrigerate >avocadoes. I've learnt a lot about this fruit! I'm still surprised, though, >that there aren't more recipes for it, especially involving "cooking". Probably for the same reason there aren't many popular recipes for tomato muffins or blueberry soup. Note qualifiers of "many" and "popular." Avocados in salads, guacomole, on sandwiches, in shushi are the most common uses. There *are* recipes for soup, ice cream, and bread, but most prefer their avocados in traditional form. www.avocado.org has a recipes for avocado smoothies, as well as about as many different avocado recipes I've seen gathered in one spot. As much as I enjoy avocados, most don't sound very appealing to me. |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon"
> wrote: >Thanks so much to everyone who suggested that I shouldn't refrigerate >avocadoes. I've learnt a lot about this fruit! I'm still surprised, though, >that there aren't more recipes for it, especially involving "cooking". >Still, I do love it as it is. > >Angela > >"Fred" > wrote in message .net... > >> I created a bunch of controversy last time I made this suggestion but I'll >> make it again. Refrigerating avocado speeds up the blackening process. >If >> you keep your avocados at room temperature until they feel right you'll >have >> them right every time. By the way, avocados are a pantry item at our >house. >> We always have them in stock, have for 30 years and they are never ever >> refrigerated. I have consistently had longer life from avocados at room >> temperature than refrigerated. >> >> I realize you don't believe me. Just check with your grocer or avocado >> producer. Take care. >> >> Fred >> The Good Gourmet >> http://www.thegoodgourmet.com > As someone who grows avocados, I'd like to mention that when avocados get ripe, I do put them in the icebox to kind of hold the ripening in abeyance. You can get a few extra days. I don't know how this compares with "Fred" above. It certainly is avocado season around here in South Kona and we have buckets of Sharwil's to give away. They are the yummy best and average about a pound each. aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
"Frogleg" > wrote in message ... > On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" > > wrote: > >I'm still surprised, though, > >that there aren't more recipes for it, especially involving "cooking". > > Probably for the same reason there aren't many popular recipes for > tomato muffins or blueberry soup. Note qualifiers of "many"... > www.avocado.org has a recipes for avocado smoothies, as well as about > as many different avocado recipes I've seen gathered in one spot. As > much as I enjoy avocados, most don't sound very appealing to me. > Amen to that. Too bad the site also lacks the basic information on storage and ripening. There is not one recipe on the website for traditional Guacamole. If you want to make Guacamole like Gringos...... chopped up garlic (ok but not traditional) chopped up onion (kills the nutty flavor) lime or lemon juice (makes it bitter) tomatoes (makes it watery and bitter) sour cream (barf) Mayo (double barf) cream cheese (Is there no God?) goat cheese (You have got to be kidding) pistachio nuts (?????) |
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Avocado preservation and recipes
"Mr. Wizard" > wrote in message om... > > "Frogleg" > wrote in message > ... > > On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" > > > wrote: > > >I'm still surprised, though, > > >that there aren't more recipes for it, especially involving "cooking". > > > > Probably for the same reason there aren't many popular recipes for > > tomato muffins or blueberry soup. Note qualifiers of "many"... > > www.avocado.org has a recipes for avocado smoothies, as well as about > > as many different avocado recipes I've seen gathered in one spot. As > > much as I enjoy avocados, most don't sound very appealing to me. > > > Amen to that. Too bad the site also lacks the basic information > on storage and ripening. > There is not one recipe on the website for traditional Guacamole. > If you want to make Guacamole like Gringos...... > chopped up garlic (ok but not traditional) > chopped up onion (kills the nutty flavor) > lime or lemon juice (makes it bitter) > tomatoes (makes it watery and bitter) > sour cream (barf) > Mayo (double barf) > cream cheese (Is there no God?) > goat cheese (You have got to be kidding) > pistachio nuts (?????) OK, now we know what NOT to put in a guacamole. What a novel recipe approach! Felice |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" >
wrote: > >"Frogleg" > wrote in message .. . >> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" >> > wrote: >> >I'm still surprised, though, >> >that there aren't more recipes for it, especially involving "cooking". >> >> Probably for the same reason there aren't many popular recipes for >> tomato muffins or blueberry soup. Note qualifiers of "many"... >> www.avocado.org has a recipes for avocado smoothies, as well as about >> as many different avocado recipes I've seen gathered in one spot. As >> much as I enjoy avocados, most don't sound very appealing to me. >> >Amen to that. Too bad the site also lacks the basic information >on storage and ripening. >There is not one recipe on the website for traditional Guacamole. >If you want to make Guacamole like Gringos...... >chopped up garlic (ok but not traditional) >chopped up onion (kills the nutty flavor) >lime or lemon juice (makes it bitter) >tomatoes (makes it watery and bitter) >sour cream (barf) >Mayo (double barf) >cream cheese (Is there no God?) >goat cheese (You have got to be kidding) >pistachio nuts (?????) > I checked out the site too and was reminded that the group of California Avocado growers has an enormous amount of money and an equal amount of political clout that has managed for decades to keep our own Kona avocadoes from even landing in California. When I tried to look up Sharwil's on their site, it isn't even mentioned and here in Hawaii it is the premium avocado, so their site is not really about avocadoes as much as themselves. Haas are small and dark little avocadoes. It is a political machine. The crummy recipe cited above illustrates that their focus is on making their avos the best and little else. aloha Thunder who loves avocadoes. http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
"smithfarms pure kona" > wrote in message ... > On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > > wrote: > > > > >"Frogleg" > wrote in message > .. . > >> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" > >> > wrote: > >> >I'm still surprised, though, > >> >that there aren't more recipes for it, especially involving > "cooking". > >> > >> Probably for the same reason there aren't many popular recipes for > >> tomato muffins or blueberry soup. Note qualifiers of "many"... > >> www.avocado.org has a recipes for avocado smoothies, as well as > about > >> as many different avocado recipes I've seen gathered in one spot. > As > >> much as I enjoy avocados, most don't sound very appealing to me. > >> > >Amen to that. Too bad the site also lacks the basic information > >on storage and ripening. > >There is not one recipe on the website for traditional Guacamole. > >If you want to make Guacamole like Gringos...... > >chopped up garlic (ok but not traditional) > >chopped up onion (kills the nutty flavor) > >lime or lemon juice (makes it bitter) > >tomatoes (makes it watery and bitter) > >sour cream (barf) > >Mayo (double barf) > >cream cheese (Is there no God?) > >goat cheese (You have got to be kidding) > >pistachio nuts (?????) > > > > I checked out the site too and was reminded that the group of > California Avocado growers has an enormous amount of money and an > equal amount of political clout that has managed for decades to keep > our own Kona avocadoes from even landing in California. > > When I tried to look up Sharwil's on their site, it isn't even > mentioned and here in Hawaii it is the premium avocado, so their site > is not really about avocadoes as much as themselves. Haas are small > and dark little avocadoes. > > It is a political machine. The crummy recipe cited above illustrates > that their focus is on making their avos the best and little else. > Aloha, I did some work at Pearl some years ago and remember fondly the fantastic avocados. My favorite way to prepare them was to stuff them with chicken and cheese and deep fry them. I cut them in half, skinned and seeded them and scooped a little of the middle out, a big spoonful of the pulled chicken eggwashed, fine bread crumbs and deep fry. |
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Avocado preservation and recipes
smithfarms pure kona wrote:
> I checked out the site too and was reminded that the group of > California Avocado growers has an enormous amount of money and an > equal amount of political clout that has managed for decades to keep > our own Kona avocadoes from even landing in California. I suppose that means you can't mail us some. I'd pay. Bummer. nancy |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 17:55:02 -0500, Nancy Young
> wrote: >smithfarms pure kona wrote: > >> I checked out the site too and was reminded that the group of >> California Avocado growers has an enormous amount of money and an >> equal amount of political clout that has managed for decades to keep >> our own Kona avocadoes from even landing in California. > >I suppose that means you can't mail us some. I'd pay. Bummer. > >nancy Sorry Nancy. Big bummer. We have so many good ones right now that it would be my pleasure to spread them around. We can mail them to other islands but not to the US. aloha, Cea http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 22:52:03 GMT, "Mr. Wizard" >
wrote: > >"smithfarms pure kona" > wrote in message .. . >> On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > >> wrote: >> >> > >> >"Frogleg" > wrote in message >> .. . >> >> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" >> >> > wrote: >> >> >I'm still surprised, though, >> >> >that there aren't more recipes for it, especially involving >> "cooking". >> >> >> >> Probably for the same reason there aren't many popular recipes for >> >> tomato muffins or blueberry soup. Note qualifiers of "many"... >> >> www.avocado.org has a recipes for avocado smoothies, as well as >> about >> >> as many different avocado recipes I've seen gathered in one spot. >> As >> >> much as I enjoy avocados, most don't sound very appealing to me. >> >> >> >Amen to that. Too bad the site also lacks the basic information >> >on storage and ripening. >> >There is not one recipe on the website for traditional Guacamole. >> >If you want to make Guacamole like Gringos...... >> >chopped up garlic (ok but not traditional) >> >chopped up onion (kills the nutty flavor) >> >lime or lemon juice (makes it bitter) >> >tomatoes (makes it watery and bitter) >> >sour cream (barf) >> >Mayo (double barf) >> >cream cheese (Is there no God?) >> >goat cheese (You have got to be kidding) >> >pistachio nuts (?????) >> > >> >> I checked out the site too and was reminded that the group of >> California Avocado growers has an enormous amount of money and an >> equal amount of political clout that has managed for decades to keep >> our own Kona avocadoes from even landing in California. >> >> When I tried to look up Sharwil's on their site, it isn't even >> mentioned and here in Hawaii it is the premium avocado, so their site >> is not really about avocadoes as much as themselves. Haas are small >> and dark little avocadoes. >> >> It is a political machine. The crummy recipe cited above illustrates >> that their focus is on making their avos the best and little else. >> >Aloha, >I did some work at Pearl some years ago and remember fondly >the fantastic avocados. My favorite way to prepare them >was to stuff them with chicken and cheese and deep fry them. >I cut them in half, skinned and seeded them and scooped >a little of the middle out, a big spoonful of the pulled chicken >eggwashed, fine bread crumbs and deep fry. > I hesitate to admit that I have never deep fried anything because of a childhood trauma but that doesn't stop me when someone offers something deep fried to me Your avocado recipe sounds fantastic. I have made luncheon salads in the same manner without frying, of course. We put avocadoes in everything, sandwiches of any sort, salads, use them instead of mayo, make sure the dogs get enough <g>., wild chickens love them as do the wild pigs. Sprinkle them with a little salt and pouring ketchup in the middle are two basic favorites. I'll have one for dinner and think of you all at rec.food.cooking. aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
On Tue, 17 Feb 2004 14:41:50 +0800, "Angela Faye Oon"
> wrote: >Hi, > >I've really developed a taste for avocadoes and I'd like to know what your >favourite avocado recipes are. snip I like to eat them sprinkled with some olive oil and balsamic vinegar. Here is a recipe I found in the latest issue of Saveur magazine. I haven't tried it but it looks very good. @@@@@ Now You're Cooking! Export Format Suco de Banana e Abacate (Banana-Avocado drink) beverages 1/2 large avocado, ripe; pitted and peeled 2 bananas, ripe; peeled 1/2 cup low-fat milk 1 tablespoon Sugar Puree until smooth. Divide between 2 tall glasses This combination of fruits is believed to soothe the stomach. Contributor: Saveur magazine Jan/Feb issue Yield: 2 servings ** Exported from Now You're Cooking! v5.63 ** Koko A Yuman being on the net (posting from San Diego) |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" >
wrote: >"Frogleg" > wrote >> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" >> > wrote: >> >I'm still surprised, though, >> >that there aren't more recipes for it, especially involving "cooking". >> >> Probably for the same reason there aren't many popular recipes for >> tomato muffins or blueberry soup. Note qualifiers of "many"... >> www.avocado.org has a recipes for avocado smoothies, as well as about >> as many different avocado recipes I've seen gathered in one spot. As >> much as I enjoy avocados, most don't sound very appealing to me. >> >Amen to that. Too bad the site also lacks the basic information >on storage and ripening. Check the FAQs. >There is not one recipe on the website for traditional Guacamole. >If you want to make Guacamole like Gringos.... <snip> Well, there are several recipes there. A little tricky in that one needs to choose 'appetizers' and 'guacamole' as search terms. Guacamole is, basically, mashed avocado. What do *you* consider "traditional"? Huh? Poke, poke. I like *my* recipe (fork-mashed with lemon juice, teensy diced onion, Tobasco (*my* tradition, 'though now I add Thai chile flakes instead) and ground pepper. |
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Avocado preservation and recipes
"Frogleg" > wrote in message ... > On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > > wrote: > most don't sound very appealing to me. > >> > >Amen to that. Too bad the site also lacks the basic information > >on storage and ripening. > > Check the FAQs. > > >There is not one recipe on the website for traditional Guacamole. The FAQ's still don't discuss keeping the fruit in a cool dark place with plenty of venilation. The Avacado, a staple for millennia, is best stored in this fashion. The Aztecs and their descendents still store them this way even if they have access to refrigeration. Their simple preparation method, grinding salt, cumin and chile in a molcajete and smashing the avacados in with that mix, is more than a thousand years old. That is what I would call "Traditional". |
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Avocado preservation and recipes
On Wed, 18 Feb 2004 22:28:16 GMT, smithfarms pure kona
> wrote: >On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > >wrote: > >> >>"Frogleg" > wrote >>> www.avocado.org >>Amen to that. Too bad the site also lacks the basic information >>on storage and ripening. >>There is not one recipe on the website for traditional Guacamole. >I checked out the site too and was reminded that the group of >California Avocado growers has an enormous amount of money and an >equal amount of political clout that has managed for decades to keep >our own Kona avocadoes from even landing in California. Having never had any but Calif., or Florida avocados (which I don't care for), I'm unqualified to comment on the Hawaiian variety. The avocado site is certainly an outlet of Calif. producers. I'm partial because those are the ones I prefer, and the .org sent me a nice mousepad. Given the current price of the Calif. variety, I doubt I could afford a Maui one even if they *were* offered. |
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Avocado preservation and recipes
"Mr. Wizard" > wrote in message m... > > "Frogleg" > wrote in message > ... > > On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > > > wrote: > > most don't sound very appealing to me. > > >> > > >Amen to that. Too bad the site also lacks the basic information > > >on storage and ripening. > > > > Check the FAQs. > > > > >There is not one recipe on the website for traditional Guacamole. The FAQ's still don't discuss keeping the fruit in a cool dark place with plenty of venilation. The Avacado, a staple for millennia, is best stored in this fashion. The Aztecs and their descendents still store them this way even if they have access to refrigeration. Their simple preparation method, grinding salt, cumin and chile in a molcajete and smashing the avacados in with that mix, is more than a five hundred years old. That is what I would call "Traditional". |
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Avocado preservation and recipes
On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > wrote:
>On Wed, 18 Feb 2004 22:28:16 GMT, smithfarms pure kona > wrote: > >>On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > >>wrote: >> >>> >>>"Frogleg" > wrote > >>>> www.avocado.org > >>>Amen to that. Too bad the site also lacks the basic information >>>on storage and ripening. >>>There is not one recipe on the website for traditional Guacamole. > >>I checked out the site too and was reminded that the group of >>California Avocado growers has an enormous amount of money and an >>equal amount of political clout that has managed for decades to keep >>our own Kona avocadoes from even landing in California. > >Having never had any but Calif., or Florida avocados (which I don't >care for), I'm unqualified to comment on the Hawaiian variety. The >avocado site is certainly an outlet of Calif. producers. I'm partial >because those are the ones I prefer, and the .org sent me a nice >mousepad. Given the current price of the Calif. variety, I doubt I >could afford a Maui one even if they *were* offered. Kona, Hawaii Island is where they grow best, not Maui Island. They/Calvado have been a powerful advocate for their own avocadoes. Glad you got a nice mouse pad as I do believe they are well funded,as I said. aloha from Kona, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
>Thanks so much to everyone who suggested that I shouldn't refrigerate
>avocadoes. I've learnt a lot about this fruit! I'm still surprised, though, >that there aren't more recipes for it, especially involving "cooking". >Still, I do love it as it is. > Try "The Avocado Cookbook" ISBN 0 85835 559 0, it covers everything from Soups to Desserts. Neil McMullen Please reply to Group as my email is fake. |
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Avocado preservation and recipes
"smithfarms pure kona" > wrote in message ... > On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > wrote: > > >On Wed, 18 Feb 2004 22:28:16 GMT, smithfarms pure kona > > wrote: > > > >>On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > > >>wrote: > >> > >>> > >>>"Frogleg" > wrote > > > >>>> www.avocado.org > > > >>>Amen to that. Too bad the site also lacks the basic information > >>>on storage and ripening. > >>>There is not one recipe on the website for traditional Guacamole. > > > >>I checked out the site too and was reminded that the group of > >>California Avocado growers has an enormous amount of money and an > >>equal amount of political clout that has managed for decades to > keep > >>our own Kona avocadoes from even landing in California. > > > >Having never had any but Calif., or Florida avocados (which I don't > >care for), I'm unqualified to comment on the Hawaiian variety. The > >avocado site is certainly an outlet of Calif. producers. I'm partial > >because those are the ones I prefer, and the .org sent me a nice > >mousepad. Given the current price of the Calif. variety, I doubt I > >could afford a Maui one even if they *were* offered. > > Kona, Hawaii Island is where they grow best, not Maui Island. > They/Calvado have been a powerful advocate for their own avocadoes. > Glad you got a nice mouse pad as I do believe they are well funded,as > I said. > aloha from Kona, > Thunder > http://www.smithfarms.com > Farmers & Sellers of 100% > Kona Coffee & other Great Stuff I don't know, Thunder. Our local avocados have a nice, rich buttery texture that I prefer over a Haas any day. Someday I'll hop over to your neck of the woods and sample one of your Big Island avos, but for now, I'm quite happy with Maui's. kili |
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Avocado preservation and recipes
On Fri, 20 Feb 2004 01:02:53 GMT, "kilikini"
> wrote: > >"smithfarms pure kona" > wrote in message .. . >> On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > wrote: >> >> >On Wed, 18 Feb 2004 22:28:16 GMT, smithfarms pure kona >> > wrote: >> > >> >>On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > >> >>wrote: >> >> >> >>> >> >>>"Frogleg" > wrote >> > >> >>>> www.avocado.org >> > >> >>>Amen to that. Too bad the site also lacks the basic information >> >>>on storage and ripening. >> >>>There is not one recipe on the website for traditional Guacamole. >> > >> >>I checked out the site too and was reminded that the group of >> >>California Avocado growers has an enormous amount of money and an >> >>equal amount of political clout that has managed for decades to >> keep >> >>our own Kona avocadoes from even landing in California. >> > >> >Having never had any but Calif., or Florida avocados (which I don't >> >care for), I'm unqualified to comment on the Hawaiian variety. The >> >avocado site is certainly an outlet of Calif. producers. I'm partial >> >because those are the ones I prefer, and the .org sent me a nice >> >mousepad. Given the current price of the Calif. variety, I doubt I >> >could afford a Maui one even if they *were* offered. >> >> Kona, Hawaii Island is where they grow best, not Maui Island. >> They/Calvado have been a powerful advocate for their own avocadoes. >> Glad you got a nice mouse pad as I do believe they are well funded,as >> I said. >> aloha from Kona, >> >I don't know, Thunder. Our local avocados have a nice, rich buttery texture >that I prefer over a Haas any day. Someday I'll hop over to your neck of >the woods and sample one of your Big Island avos, but for now, I'm quite >happy with Maui's. > >kili > No hard feelings Kili. I was trying to tell the poster ahead of me that I was from Kona and not Maui. I was not talking about Haas either as we have Sharwil and Yamagata. Every island has great avocadoes but I think we have more "wild" lands here than Maui, and avocadoes are everywhere-- the junk kinds grow wild here in Kona. I often see tourist rescuing a road roller". No wind and perfect microclimate so avos are everywhere. Have a good dinner. aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff |
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Avocado preservation and recipes
"smithfarms pure kona" > wrote in message ... > On Fri, 20 Feb 2004 01:02:53 GMT, "kilikini" > > wrote: > > >"smithfarms pure kona" > wrote in message > .. . > >> On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > > wrote: > >> > >> >On Wed, 18 Feb 2004 22:28:16 GMT, smithfarms pure kona > >> > wrote: > >> > > >> >>On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" > > > >> >>wrote: > >> >>> > >> >>>"Frogleg" > wrote > >> > > >> >>>> www.avocado.org > >> > > >> >>>Amen to that. Too bad the site also lacks the basic information > >> >>>on storage and ripening. > >> >>>There is not one recipe on the website for traditional > Guacamole. > >> > (snip) > >> > >> Kona, Hawaii Island is where they grow best, not Maui Island. > >> They/Calvado have been a powerful advocate for their own avocadoes. > >> Glad you got a nice mouse pad as I do believe they are well > funded,as > >> I said. > >> aloha from Kona, > >> > >I don't know, Thunder. Our local avocados have a nice, rich buttery > texture > >that I prefer over a Haas any day. Someday I'll hop over to your > neck of > >the woods and sample one of your Big Island avos, but for now, I'm > quite > >happy with Maui's. > > > >kili > > > No hard feelings Kili. I was trying to tell the poster ahead of me > that I was from Kona and not Maui. I was not talking about Haas either > as we have Sharwil and Yamagata. Every island has great avocadoes but > I think we have more "wild" lands here than Maui, and avocadoes are > everywhere-- the junk kinds grow wild here in Kona. I often see > tourist rescuing a road roller". No wind and perfect microclimate so > avos are everywhere. > > Have a good dinner. > aloha, > Thunder > http://www.smithfarms.com > Farmers & Sellers of 100% > Kona Coffee & other Great Stuff Thanks about the dinner part! We're getting the coals ready to slap on some Kalbi-style ribs now. My SO is a GREAT griller so these should be tasty. He marinated them in sesame oil, shoyu, touch of brown sugar, ginger, garlic and chives. Yummy! Wish I could throw you one! <g> kili |
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Avocado preservation and recipes
On Thu, 19 Feb 2004 19:44:15 GMT, smithfarms pure kona
> wrote: >On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > wrote: >>Given the current price of the Calif. variety, I doubt I >>could afford a Maui one even if they *were* offered. > >Kona, Hawaii Island is where they grow best, not Maui Island. >They/Calvado have been a powerful advocate for their own avocadoes. >Glad you got a nice mouse pad as I do believe they are well funded,as >I said. >aloha from Kona, Oops. I got confused about the island names. Let's say I have a feeling a Hawaiian avocado would be prohibitively expensive here. You simply would not *believe* the price of papayas! :-) |
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Avocado preservation and recipes
"Frogleg" > wrote in message ... > On Thu, 19 Feb 2004 19:44:15 GMT, smithfarms pure kona > > wrote: > > >On Thu, 19 Feb 2004 17:44:57 GMT, Frogleg > wrote: > > >>Given the current price of the Calif. variety, I doubt I > >>could afford a Maui one even if they *were* offered. > > > >Kona, Hawaii Island is where they grow best, not Maui Island. > >They/Calvado have been a powerful advocate for their own avocadoes. > >Glad you got a nice mouse pad as I do believe they are well funded,as > >I said. > >aloha from Kona, > > Oops. I got confused about the island names. Let's say I have a > feeling a Hawaiian avocado would be prohibitively expensive here. You > simply would not *believe* the price of papayas! :-) Frogleg, at my old house I grew fantastic papayas in my yard, I don't have a yard where I'm at now so I went to the grocery store to buy papayas. You wouldn't *believe* the price we pay for them either! :-) And mangos, oh, and pineapples even! kili |
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Avocado preservation and recipes
Warm avocado and proscuitto salad
Mesclun salad mix (baby greens) 2 baby cucumbers (thinly sliced) 1 or 2 avocados (sliced) 2 tbsp pine nuts 6 thin slices prosciutto 3 tbsp olive oil 1 tbsp balsamic vinegar 1 tsp brown sugar 1 tsp dijon mustard Put the cucumber and avocado slices over the salad, toast the pine nuts, fry the prosciutto briefly. Mix the dressing ingredients in a small bowl, then tip in the prosciutto, and pour it all over top. Add the pine nuts to the top. I'm not sure the amount of the mesclun.. a couple good sized handfuls work well. |
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