Yuck, puke, gross...
And the people who grow them at home...such fools!
Remember what licking stamps used to taste like? Well,someone put it in fruit form...
Quoted from KozMckPinball:
Guac/avacado gets old (turns brown) quickly. Straight fresh is good though.
Leave the seed in the quac and add some lime juice to preserve freshness. SB is coming!
Avacados are the bomb! Never ate one before and started eating them a year ago and with less carbs and went from 180 to 162 and cholesterol dropped 30 points. Superfood. And don’t get me started on Hemp and Chia seed.
I am the guy who brings a veggie platter during Pin get togethers. My friends get a kick out of it.
Open ‘me up, mash ‘me up, get some chips and yum yum enjoy life with some walk-a-molee
Make a batch of Thermionic’s “Muy Especial Salsa Verde con Aguacate” and you just might change your mind!
4 serrano chilies (the salsa will be on the slightly hotter end of the spectrum but nowhere close to blowing your head off, however if you absolutely must you can cut back to 2-3 chilies but you won’t get the full flavor)
1/2 medium-sized white onion
1/2 garlic clove
1/2 cup (loosely packed) cilantro leaves
1/4 tsp fresh-squeezed lime juice (NOT the battery acid imitation squirt bottle stuff!)
Chop and blend everything except the avocado and salt until the mixture is consistent but still slightly chunky. Add the avocado and roughly 1/2 tsp kosher salt (+/- to taste) and blend some more until the consistency looks similar to the pic. Chill in the fridge and serve cold. Garnish with any combo of lime slices, fresh (not pickled) jalapeno slices, and cilantro if desired. I like it with chips, chicken and pork tamales and enchiladas, and just about any taco.
Man, I know people like different things and I’m supposed to accept it, but to hell with that in this case... you’re basically a monster and I don’t know how you can look at yourself in the mirror every day
Quoted from TheLaw:
Leaving the seed in is kind of an urban myth.
Lime juice of course works.
Seeds definitely contribute to the heat, but I do remove them because some people don’t like to bite into them. (I grabbed that pic from an image search; it looks exactly like what I make except for the seeds and lack of cilantro garnish.)
Quoted from rvdv:
Anything to do with pinbal ???
Yes. Use avocado oil to wax playfields.
Disclamer: Do NOT use avocados to wax your playfield. The above views expressed by me are in no way endorsed by pinside, any of its allied companies, or...in fact, me. All trademarks, company names, registered names, products, characters, mottos, logos, jingles and catchphrases used or cited in this work are the property of me and have only been mentioned and or used as cultural references to enhance the narrative and in no way were used to disparage or harm the owners and their companies. Don't try this at home.
When I read the title I thought this was going to be a thread about the new Deadpool pin....
Quoted from Rarehero:
Durian smells like gasoline and farts.
I always thought it smelled like the dumpster behind a Red Lobster on a hot summer's day.
If you can get past the gag reflex though, Durians actually taste quite good! Not at all like they smell. It's pretty incredible actually. Also, I think there's a genetic component to people's ability to determine what a durian smells like. Some love the way it smells, others hate it.
This is a Reed avocado. It is ripe when soft, and will stay this color. Cut in half, and it will remain ripe for about a week in a fridge. While hass avocados look horrible after an hour, these Reeds, and Pinkerton avocados are much better tasting, and dont get funky like the commercial hass avocado. I buy mine at farmer's markets. Same type of fruit, avocado, but completely different in many ways. I cut open a hass and if not eaten right away, I throw the rest away. I keep a Pinkerton or Reed for close to week if not eaten right away. Try a Bacon avocado. Or Sir Prize avocado. Lots of different varieties. Most of these varieties were not commercial hits as the Reed confused people as its ripe when still green. It just gets soft when ripe. And tastes much better than hass or fuerte in my family's opinion. (And everyone else that I've taste tested with). First time I ever tasted one came from Odins house. Been addicted to Reeds and Pinkertons ever since. Just add salsa and everyone who has eaten the guac loves it. I make 2 different kinds of guac in a couple min. with herdes salsa and the mango peach salsa.
Cut in half, remove seed, put a little french dressing where the seed once was....then scoop out with spoon. Very good!
Try being married to a Puerto Rican. They eat them like they're pears or apples. Blech!
Quoted from Theo_Ioannis:
I have an avocado tree in my backyard....Yippee!!
I have one in my backyard too. It was full of avocados back in early July, then we had a day where the temperature got up to over 115 degrees. Bye bye avacados.
The tree is just starting to get normal unburned leaves back.
Durian smells like the liquid that pools in the bottom of a restaurant dumpster on a hot July. But it tastes awesome.
I love making toast and putting smashed up avocados on them topped with a bit of fresh ground sea salt. Amazing!
What the?! You haven’t tried avocado until you sliced it on top of some Tamago Kake Gohan. Life changer. Also where does the OP live? As much as I love Pure Michigan, it’s difficult to get a decent avocado without getting on a flight to Southern California.
To me avocados are similar to eggs, both need a little bit of salt to bring out the flavor. Even then it's super subtle. It's more about the texture, which you either like or don't. I'd eat avocado on almost anything: chips, taco, burger, sandwich, eggs, etc.
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