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    What is the deal with avocados?

    2»

    Replies

    • Posts: 7,722 Member
      lemurcat12 wrote: »
      I love them. I assume they are expensive because I am in Chicago, not California, so they aren't local or even close.

      I'm going to try making some avocado ice cream this week (been experimenting with my ice cream maker.)

      Mostly just posting to say that I can't help but read the first post as if it were being said by Jerry Seinfeld, even in 2017. This is disturbing.

      I was going to post the same exact thing :p

    • Posts: 30,886 Member
      cwolfman13 wrote: »
      show previous quotes

      I don't know anyone who eats them plain...they're and accompaniment. I do sometimes scoop it right out of the shell, but always with salsa or something.

      I eat them as a side dish with just a little salt quite often.
    • Posts: 8,753 Member
      I know I'm going gross some peeps out but I like my avocados with ketchup. Yum
    • Posts: 20 Member
      California here. I love avocados! I eat one almost daily with a tiny amount of salt.
    • Posts: 10,130 Member
      Tiny_Dancer_in_Pink wrote: »
      I know I'm going gross some peeps out but I like my avocados with ketchup. Yum

      Clearly we need a "gross" button as well as a "woo" button. :smile:
    • Posts: 41,865 Member
      edited June 2017
      lemurcat12 wrote: »
      show previous quotes

      I eat them as a side dish with just a little salt quite often.

      Me too...but that's not plain...and when I do that, it's a side with other foods with other flavors. I guess what I meant was I don't really know anyone who just pulls out an avocado and goes to town on just the avocado...like as a snack on it's own or something. There probably are people who do that, but I don't know any and would think it fairly uncommon.
    • Posts: 178 Member
      GottaBurnEmAll wrote: »
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      I was going to post the same exact thing :p

      me, too!
    • Posts: 6 Member
      I guess its just a texture thing for me. Before I tasted one I was expecting some mind blowing flavor. I know they are very nutritious so maybe I will give them another try
    • Posts: 3 Member
      Take an avocado, cut it in half, pull seed out, stuff it with tuna fish... it's a great side dish for snacking..
    • Posts: 1,027 Member
      work_on_it wrote: »
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      The first rule about fight club...
      BAHAHAHA! This is exactly what my brother said to me when I first started making soap! *Hi5!*
    • Posts: 1,365 Member
      MsHarryWinston wrote: »
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      If you look at the ingredients list you'll discover that 99% of the soap that you find at the store isn't actually soap, it's detergent. We call it soap the same way we call facial tissue "Kleenex". It's just become the common word for cleansing bars and liquids. True soap is lye+fat (either vegetable fat, animal fat or a mix of both. I use vegetable fats i.e. Oils).

      I love making soap from scratch. I make really luxurious soap so I add things to it like avocado, goat milk, and pure silk. Yes, real silk fibre, that gets dissolved in the lye. Way better than what you find in stores. And the great thing about is that the more you learn about the science of it you can make different soaps for different types of skin needs, dry, sensitive, babies, hard core cleansing or really gentle.

      Sorry I get a bit carried away when I talk about it because it SO MUCH FUN! It's one of the ways I totally geek out about science.

      ---

      Avocado purée and applesauce are both used as butter replacements in baking. It can help lower the calories. So far I'm finding that a mix of the two work best for the moisture I'm going for in my mug cakes.

      Haha! I also make my own soap (and I use it instead of shampoo). I have added coffee, milk, sugar, paprika, turmeric, annatto and parsley before. I never would have thought to add avocado. Do you adjust your NaOH for the fat in avocado or is it just bonus superfat?
    • Posts: 11,118 Member
      My parents had an avocado farm before it burned down in a massive wildfire several years ago. I had tons of free avocados for years. I miss those freebies. I can still get them fairly cheaply locally when they are in season, but those homegrown avocados (ripened to perfection ON the tree) were the best...
    • Posts: 451 Member
      cwolfman13 wrote: »
      show previous quotes

      Me too...but that's not plain...and when I do that, it's a side with other foods with other flavors. I guess what I meant was I don't really know anyone who just pulls out an avocado and goes to town on just the avocado...like as a snack on it's own or something. There probably are people who do that, but I don't know any and would think it fairly uncommon.

      I eat them plain, usually a half or whole at a time. I love the subtle buttery flavor. I love them just the way they are . . . <3
    • Posts: 944 Member
      I love avocados, but they give me awful stomach cramps and eat a huge chunk out of my calorie budget. :( I eat them against my better judgement sometimes, though. I like to fill the well left by the pit with honey peanut butter, sprinkle it in salt ,and eat both halves.
    • Posts: 41 Member
      I don't want to eat them all by themselves (my husband and toddlers will), but I love them on/in/with other things. I think they help make things creamy and rich. I can eat a salad without dressing if there are avocados on top. They're so great with any kind of Mexican food. And eggs! yum....

      Avocados were both of my girls' first food.
    • Posts: 100 Member
      Tiny_Dancer_in_Pink wrote: »
      I know I'm going gross some peeps out but I like my avocados with ketchup. Yum

      Or mixed with a good salsa picante and voila...guacamole! What a concept!

    • Posts: 345 Member
      I think the mild flavor makes a gr
      Julianne3155 wrote: »
      I guess its just a texture thing for me. Before I tasted one I was expecting some mind blowing flavor. I know they are very nutritious so maybe I will give them another try

      I think the mild flavor makes a great base. Season it up, or mix it into something.
    • Posts: 8,578 Member
      lynn_glenmont wrote: »
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      Clearly we need a "gross" button as well as a "woo" button. :smile:

      Or the woo button here could just have a third meaning. I mean, why not?
    • Posts: 41,865 Member
      Julianne3155 wrote: »
      I guess its just a texture thing for me. Before I tasted one I was expecting some mind blowing flavor. I know they are very nutritious so maybe I will give them another try

      They have a fairly dull, earthy flavor which is why they make such a good accompaniment to flavor packed Mexican/New Mexican dishes...the intense flavors of these cuisines pair well with earthy undertone flavors like avocado and red chiles.
    • Posts: 12,033 Member
      edited June 2017
      LaceyBirds wrote: »
      show previous quotes

      I eat them plain, usually a half or whole at a time. I love the subtle buttery flavor. I love them just the way they are . . . <3

      I love the nutty flavor when I slice one up..
    • Posts: 4,298 Member
      I'm in TX - it seems like it's mandatory that one likes avocados given the guacamole everywhere.

      I like to take avocado and mix it with the juice of a whole lemon, a healthy pinch of piment d'esplette and another healthy pinch of salt (scorpion pepper infused sea salt if I want it spicy). Much tastier to me than guacamole.
    • Posts: 495 Member
      lemurcat12 wrote: »
      show previous quotes

      I eat them as a side dish with just a little salt quite often.

      Me too. I use them as slices instead of lunch meat (because I hate lunch meat) for a sandwich situation... and on BLTs? Fantastic! We also always have sliced tomato & avocado with our scrambled eggs for breakfast on the weekends. We even put it on our homemade pizzas (cold obviously). It's easily one of my favorite foods.
    This discussion has been closed.

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