The Avocado Chronicles

[John Alston]

Great homemade salad with tasty chicken, but I only got a half a Hass in there.

So what's the deal with the Florida avcocado? Anyone? Mutuant step child?

[sarena kopciel]

http://www.nytimes.com/2008/07/20/fa...prod=permalink


DInner:
pan roasted salmon
pan roasted yams in coconut oil w/ cumin and other asst spices
Highlight: Salad w/ endive, fennel, green olives, red onion, garden picked basil, AVOCADO, olive oil, lemon, sea salt

Rating: creamy perfection!

[Chris Tracy]

Dinner for 8 month old son Sam:
1/2 mashed Hass avo. 1/4th of said Avo made it into him mount, 1/4 in to the dogs mouth, half coated Sam's face, ears and eyes. Good thing Avo is good for the skin and hair... not so good directly in the eye. Nothing like a good Avo tossed around the kitchen to bond a boy with his dog!

[Paul McKirdy]

Yesterday: 4PM avocado with 2 hard boiled eggs and coconut oil just over an hour pre-workout.

Rating: Back on the box, and it's down to 14 inches off the deck now with chains.

[Yuen Sohn]

Originally Posted by Troy Archie

http://www.avocado.org/recipes/search

You can thank me later

Thanks!

Originally Posted by John Alston

Great homemade salad with tasty chicken, but I only got a half a Hass in there.

So what's the deal with the Florida avcocado? Anyone? Mutuant step child?

According to Produce Pete, the Florida avocado's a real prude and pales in comparison to the sultry and sensuous Guatemalen types:

California avocados are generally Guatemalan varieties, and in my opinion they are the best. They include the famous Hass, the Fuerte, and the Reed, which are relatively small compared to Florida avocados and have a thick, pebbly skin.

Florida avocados are generally Mexican varieties. Smooth-skinned and very clean looking, they can grow to be very large. They contain less oil and more water than the rough-skinned California varieties, and although they're generally much less expensive and have a good flavor, they're not as sweet and nutty-tasting. Florida varieties include Booth, Lula, and Taylor.

Mexican avocados that are imported are, in my opinion, better than the Mexican varieties grown in Florida. High in quality and the least expensive, Mexican avocados include the Bacon and Zutano, which are available twice a year--in early spring and again in early fall. Both are well suited to guacamole and salads.

While I'm here, I bring to your attention a concurrent avocado love thread:

http://www.yelp.com/topic/brooklyn-avocado-yay-or-nay

Note, I started this thread 5 days prior to their's. Coincidence? Or synergy?

I need to get a life.

[Ari Kestler]

I had 4.5 avocados today...that's a new PR.

[sarena kopciel]

Originally Posted by Ari Kestler

I had 4.5 avocados today...that's a new PR.

Hows the stomach doing now?? Still PRing?

[John Alston]

breakfast, 7/25
one of those crazy Florida avocados where the pit can be heard bouncing around inside.
Truly, it must be lower fat. Different texture. Sweeter taste. Kind of good in its own way. Only a dollar usually, too.

I like it.

[Ari Kestler]

Originally Posted by sarena kopciel

Hows the stomach doing now?? Still PRing?

Well I made guac with 6 avocados...Had some of it with a can of WAS for lunch and then later on had the rest with my steak for dinner...also shared it with my girlfriend...I asked her how much she thought she ate and she said 1 avocados worth max, she is normally pretty good about portions so I'm even exaggerating her claims and saying she ate 1.5 avocados... Stomach was fine at lunch, felt a little more "full" then normal most of the night but otherwise was fine... figure I had 1.5-2 avocados at lunch and the rest at dinner...it was probably a little excessive and not something I would strive for everyday just sort of happened...

[Paul McKirdy]

Originally Posted by Ari Kestler

I had 4.5 avocados today...that's a new PR.

All at once, spaced out? Workout day? Results?