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  Topic Review (Newest First)
07-27-2013 07:31 PM
Re: The lonely Avacodo...

Avocado, bacon cheese omellete for me!
07-27-2013 05:56 PM
Re: The lonely Avacodo...

Five pages and no one mentioned a breakfast favorite aboard Rhythm. Ripe avocado halved as described, use a spoon to scrape out some of the flesh making a larger hole in the avocado half. Into this well break an egg. Bake at 375 degrees about 20-minutes until egg is set. Sprinkle with bacon bits (the real ones people) and enjoy. A crunchy slice of toast is a perfect accompaniment. Hot sauce optional. (tip, you may need to make a small slice on the bottom of the avocado so it will rest on the baking pan without tipping.)
07-27-2013 12:32 AM
Re: The lonely Avacodo...

Originally Posted by T37Chef View Post
they make some great savory ice cream too
My wife makes a mean avocado and mango frozen dessert. I think just avocado, mango, and a little cream whipped together and put in the freezer in a ziplock until firm. Delish. She learned it from her Filipino friends.
07-26-2013 08:45 PM
Re: The lonely Avacodo...

Thread resurrected after three months. Not as good as three days but such it is.

Chef Dave reckons the crinkly Avocados but I'm with Miata, the smooth skinned variety are my preference though they are not as hardy as the crinkly.

Avocado and crispy bacon. Simply halve the Avo and fill with bacon, smidgeon of Worcester sauce and Tabasco doesn't hurt. Someone else already mentioned shrimp.

Favourite for us is sour dough toast with avo, tomato and fresh chopped basil.

When my weight sends me off on a raw veggie/fruit lunch regime I'm partial to Avo/Carrot/Celery salad, drizzle of olive oil and vinegar, freshly ground black pepper. Hold the beer.
07-26-2013 06:38 PM
Re: The lonely Avacodo...

I like to get the Florida Avocados that have smooth skin (verses the Hass that have wrinkled skin) and de-seed and skin then slice them and add them to soup just before serving. Yummy with a spicy chicken soup. I will server them on the side of most any dish, and better with pork chops than apple sauce. One thing about the Florida Avocados is they do not make great Guacamole, as they kind of separate when you mash them. They not as creamy as the Hass.
07-26-2013 04:59 PM
Re: The lonely Avacodo...

We buy rock-hard avocados at Costco, keep them in the refrigerator, but place one at a time outside the refrigerator in a bag until they soften -- they last a week or two this way.
07-26-2013 04:43 PM
ADMTROX I make avacodo salsa. Diced avacodo, tomato, onion. Mix with lime juice, cumin and cilantro. Serve as a dip or on top of grilled fish....yum.
03-19-2013 11:48 AM
daydream sailor
Re: The lonely Avacodo...

My way is cut caados in quarters, a dash of salt, peel back the skin and take medium size bites.
Another way i do, toast two slice of bread (pumpernickel is my thing)daub one slice with a generous amount of mustard of any kind topped with haves of caados, sprinkle of salt and hot pepper cover with other slice bread give a gentle press and whalla a very delish sandwich, you can add cheese if you like but i find the cheese tend to be too slippery on the caados.
03-19-2013 11:17 AM
Re: The lonely Avacodo...

I saw a food show a couple years ago that said avocados from the Bahamas are much more buttery than Haas and larger. Anyone eaten these? Worth tracking down? I've never seen them in my local Wegmans.

Maybe I'll just have to go to the Bahamas.
03-19-2013 11:14 AM
Re: The lonely Avacodo...

Guacamole is by far and away their best use. It can be customized and made to your specific taste. I like half an avocado mashed virtually into paste and the other half diced and stirred in, which breaks down a bit, but leaves some texture. I dislike the full baby food style. The rest of the onion, jalapeņo, diced tomato, lime, cilantro, olive oil, salt, pepper are strictly to taste, you can't really screw it up. Garlic works, you can even add beans if you like.
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