Aaah! The agony! Someone get the poor dorm kid a knife! I have no way of cutting avocados, even if I wanted to go get some. :mad:
Dollar Tree, dude. It’s all about the Dollar Tree for utensils. 
I’m off to get a plate of Super Nachos with guacamole. D’you know, I’ve never tried avocado with lemon juice, although I loooooove sitting down with a half-avocado, a spoon, and a pinch of salt.
Guac: mushed with garlic, lemon, chile pepper,white pepper, cumin, minced onion, chopped tomatoes, cilantro
Sliced in half with a bit of salt, white pepper, olive oil and vinegar-- and a spoon
elegantly sliced with grapefruit segments
I only buy 'cados when they are reasonably priced, but when they are, I go crazy
I read this thread earlier today and guess what I had for dinner? An avacado and tomato sandwhich with wasabi mayo. Ummmmmmmmmmmmmmmmy!
You can buy them frozen from Schwan’s already peeled. Haven’t tried them, but if you’re desperate…
Someone in my college English class actually thought that guacamole was made from “guac fruit”.
Hmm… avocados. Plenty popular around here.
How about a luscious triple-layered mini-sandwich with boiled avocados, eggs, onions, tomatos and salt?
Or a baguette stuffed with avocado , chili pepper, Serrano ham and other goodies?
Darn, now I have avocado cravings.
For dinner, my fiancee made a boiled shrimp and avocado salad with grape tomatoes, tons of onion, and lots of cilantro. Tossed with lemon juice, white wine vinegar, olive oil, garlic, and pepper. And just a hint of hot mustard for emulsifying.
We sat out on the back porch, eating shrimp and avocado salad, and drinking good beer.
Bliss. I love Spring in the South.
I *have *to try that!
Have to agree with that. Back in high school we lived on an acre with about 16 avocado trees. Twelve were Fuerte and the rest were Haas, so we had avocadoes year round. They don’t ripen on the trees, only after you pick them, so you ought to pick at least a dozen or so a day to ensure that there are ripe ones on hand.
I’d always make a few cuts in the meat, salt moderately, then wait until the salt pulled moisture out of the meat and ran down the cracks. That was the perfect moment to dig in with a spoon.
I also have a thing for avocado dip (not quacamole) made with cream cheese, salt, and a smidge of mayo (which will keep it from oxydizing just like lemon juice will). Mmmm. So bad for me. I don’t do that much any more.
My mother and I like 'em cut in half and filled with whatever-we-like kind of salad dressing.
All I need with an avocado is a spoon.
Yum! I love avocados and in fact have one awaiting me even now. Love it in guacamole (have some of that in the fridge!), as well as sliced and layered with cheese and tomato slices in a sandwich. Recently, a friend turned me on to mixing avocado with tuna to make tuna salad - it is -delicious- paired with tuna! Avocado is one of the reasons that I love Cobb salad too–it’s an excellent addition to any salad, in fact. YUM!!
We’re sorry, but what with the war on terror and all, college Students (and other obvious subversives) aren’t permitted cutlery on campus.
Please fill out the following forms for exemption:
F-3241: plastic spork prerequisition request
F-8942-2: pre-frontal lobotomy release
F-3992: Produce Importation waiver
F-4002-8: Controlled Substance Posession report: (Persea americana)
Oh, to live in a place where avocados fall like rain from the sky. Who needs chocolate rivers, marshmallow clouds and candy cane trees?
Blend an avocado or two with a nice big mug of iced latte. Throw in some extra sugar if you’ve got a tooth for that, and drink.
(I first had this at a restaurant in Jakarta a few years ago, and I’ve been addicted ever since.)
Plain white vinegar and salt. Nuthin’ better for my avocado cravings. Occasionally I’ll use garlic salt or blasamic vinegar.
Getting them is the hard part here. They come from Israel, but normally go from rock-hard to stringy-and-spoiled with no ripe stage in-between.
Ever have one of those HUMONGOUS avocados? I had one in Indonesia- larger than a large eggplant (aubergine). Heaven. Absolute heaven.
-Tcat
Another of Mexico’s wonderful contributions to the world’s cuisines. Sometimes referred to in Mexico as “poor man’s butter”. The name aguacate comes from the Nahuatl ahuacatl which means testicle.
Living next door to the avocado capital of the world (Michoacan) we enjoy them year round.
For a nice light lunch or first course try:
Seafood stuffed avocado.
Make a dressing with the adobo from a can of chiles chipotles and mayo.
Mix with cooked crab, scallops and tiny shrimp.
Stuff half avocados with the mixture.
Serve with tostadas or crackers and lime wedges.
That seafood recipe sounds terrific. You may have just made my lunch, if I can find a ripe avocado.
I like to make a simple salad with sliced avocado and slice oranges. Dress it with balsamic vinegar or mayonnaise thinned out with some of the orange juice. You can also add red onion and/or black pepper.
I had the pleasure of sampling avocado TEMPURA at a Japanese restaurant. It was like eating velvet and silk, only avocadier.