I know avocado toast is a cliché, but my daughter’s avocado toast, similar to @snowthx’s, made a believer out of me.
Yeah, I don’t keep track of the names of the particular varieties we get here, I just think “oh yeah, the last time I had one with that color skin/degree of roughness, it was yummy/boring”, but now that you mention it, I know Haas are supposed to be the really tasty ones.
At least there are a few of us here. Admittedly, I don’t hate avocado with the same passion as, say, cantaloupe. It doesn’t ruin the burrito. But to reverse what’s been said here, anything with guac in it would be improved with an alternative, whether sour cream or salsa or fresh jalapenos or whatever.
Oh, absolutely, and avocado is one of those things that needs to be fairly generously salted, in my opinion. But if it’s not, that’s why salty tortilla chips go so well with it. At my most minimalist of guacamoles would be just avocado, salt, and a squirt of lime juice. I’m pretty sure I’ve read somewhere that even just mashed up avocados and salt with nothing else qualifies as guacamole.
Represent!
Although I must say, I thought I hated cantaloupe too…until I finally in my adulthood ate a perfectly ripe one.
Will I eat melon anywhere? Hell, no. But if I’m at Wynn/Encore in Vegas, where I know the melon will be perfect…oh, yeah.
Tip: Leave the seed in the dish of guacamole, and it won’t brown. No, I’m not sure why it works.
I’ve tried it several times, and it doesn’t really work.
I remember the first place I ever had guacamole–at the old Casa Blanca Restaurant in San Diego’s old town*. The place was a favorite of my parents for a “nice family night out” and they always ordered guac. I was a little put off by the color at first, but I quickly acquired a taste for it. My mom served avocados at home cut in half with the seed hole filled with italian dressing.
*The Casa Blanca was also where I had my first sip of beer–straight from my dad’s ice cold bottle of Micelob (considered a high-end beer back in the day).
I once made avocado mousse for a dessert. I don’t recommend it.
I like guac just fine as long as it doesn’t have any avocado in it. Yuck!
That reminds me, a popular sweet beverage in Indonesia is made by blending avocado and chocolate syrup.
In over 17 years living in Indonesia, I never had the guts to try it.
There is nearly nothing that is not improved by adding avocado to it. Guac is one of the best toppings for anything.
And yes, a Haas grown locally and picked fresh, not 6 weeks early for shipping robustness is a food of the gods. Which most people (including me where I live now) will never experience.
This. The ginormous Florida avocados don’t even deserve the name “avocado” IMO. I was crushed when I tasted my first one after arriving here (FL) a decade ago.
I could imagine that working, mostly because the chocolate would drown out most of the avocado flavor. The mousse just didn’t work because no matter what I added, it still tasted vegetal (fresh lemon juice, sugar, cream, etc)
As a civilian working for a defence contractor, I could eat where I wanted. Wednesday was Mexican day at the O Club at Edwards AFB. They always had a ginormous bowl (easily two gallons) of freshly-made guacamole. One poor woman from back East had to ask what it was, and what to do with it. I pointed to the warm tortilla chips to get her started.
At the NCO Club I ordered a bacon-cheeseburger with avocado slices. The woman said, ‘You’re from California, aren’t you?’ I said, ‘Yes. How did you know?’ She said, ‘Only Californians put avocados on their sandwiches.’
(And then there’s the cow-orker from Iowa who said she liked ‘tor-till-ee-as’.
Wow, something that odd to me and I would be first in line to give it a shot!
Is it this thing:
I’m having a very difficult time imagining avocado with chocolate… but I’d definitely give it a try.
Avocado lassi is a thing not only in Indonesia; I do not particularly care for it, but I suppose you have to try it before making up your mind, with or without the chocolate syrup.
I have had those good, fresh avocados; you definitely do not need to put sugar or chocolate syrup on them. I have not actually tried chocolate or mole though, so who knows…
Now I am feeling bad for never trying it! I am generally a pretty adventurous eater. Hey, I ate durian (and drank durian shakes) whenever possible in Indonesia. But I’m not keen on sweet beverages or mediocre chocolate.
I am planning a trip back to Indonesia later this year, though. Perhaps I should give it a try, just to say I did.
Avocado paletas are great.
It ain’t war! It’s just guac!