"sf" > wrote in message
...
> On Wed, 22 Dec 2010 10:34:25 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
>> > > wrote:
>> >
>> >> In former times when bread-eating was permissible, I'd put the
>> >> sausages
>> >> on a hoagie roll and top with the peppers and onions. A susage and
>> >> pepper sandwich was one of my favorites at Italian festivals in New
>> >> York
>> >> City or New Jersey on the boardwalk in Keansburg. I do not remember
>> >> red
>> >> sauce ever on one of them.
>> >
>> > I love Italian sausages in a roll, but I don't use peppers. I do it
>> > California style with sliced tomato, onions and avocados (+ some
>> > decent mustard).
>>
>> Avocado sounds kind of weird on that.
>>
> It's delicious. Don't you ever add avocados to a BLT?

I don't add them to anything. I can't stand the taste or texture of them.
They seem to be more of a California thing. Here they are not commonly used
but occasionally you'll see something on the menu with the name "California"
in it and it will have avocados on it.

I had a friend who used to cut them in half, then pour Worcestershire sauce
in the little hollow where the pit had been and then eat them. She tried
time and again to get me to like them. But it never happened.

On Wed, 22 Dec 2010 14:18:47 -0800, "Julie Bove"
> wrote:

> I had a friend who used to cut them in half, then pour Worcestershire sauce
> in the little hollow where the pit had been and then eat them. She tried
> time and again to get me to like them. But it never happened.

Not sure I'd like them that way, but I do like to stuff them with
shrimp dressed in either Italian dressing or cocktail sauce.

--

Never trust a dog to watch your food.