I bought two avacados at the store the other day. By the time they were eaten, both were slightly yielding and a nice, even black color.
The first avacado was lovely.
The second avacado could have been a pile of crap in a leather purse - full of brown spots and those gross little strings.
Since both avacados felt and looked exactly the same, how in the hell am I supposed to know which avacados are good and which are bad? Is there some sort of smell you are supposed to watch out for or something? maybe thump a certain part of the avacado like you are supposed to do with canteloupes?
Also, what is up with those little stringy bits that invade the bad avacados? What are they for?