No, no, no. You divide it by Avocado’s Number. 
Seconded or thirded - We grow both varieties here and the Hass have all the flavour, don’t be fooled by size…people in the warmer areas have their own advocado trees in their gardens. Every so often we get a glut on the market and bags of them get sold for next to nothing.
That completely cracked me up. Elephant’s assholes and delectable avocados notwithstanding, there are a lot of neighborhoods in Baltimore where I think it’s unadvisable to go avocado shopping without a service weapon or something. Got to weigh the plusses and minuses, even if it means eating substandard fruit. 
By the way, everybody, great job on all of the recipe ideas! You all are definitely broadening my avocado horizons. 
Well, I had to make some guacamole after reading this thread, we sure are an impressionable bunch.
I live in Florida and even I don’t see the Florida avacados much. I do see the Slimcados more frequently and I don’t mind them too much but I find they’re better for when you want slices. The Haas’ seem best suited for mashing since they are usually pretty ripe by the time I get them.
By the way, try some bacon salt in your guac.
Since I’ve relocated to Oregon, my Mom ‘smuggles’ fresh homegrown avos to me from California. She’ll be here in a month and a week with my latest shipment. It’s actually just as expensive to buy them there versus here.
The best snack for anytime during the day:
Frog Sandwich
Toast a piece of bread (I prefer sourdough)
Smuch one half of an avo with a fork on the toast
Sprinkle salt and pepper liberally all over the open faced ‘frog’
Eat
I want my mommy!
Tomatoes are a standard ingredient in guacamole. I generally think of guacamole as pico de gallo ingredients plus avocado. Make it in a molcajete if you’re feeling particularly rustic.
And certainly no lemon. That would freak me out.
edit: From Wikipedia:
Bacon salt.
One more tip. If you eat half and want to save the other half from getting brown, try the miracle that is “Press and Seal” wrap. It is the air that browns 'em so just make sure the wrap is as much in contact with the fruit as it can be.