> 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

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

"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

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

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

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

"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