Cooking thread

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January 22nd, 2020 at 9:09:26 PM permalink
Fleastiff
Member since: Oct 27, 2012
Threads: 59
Posts: 7473
Quote: Evenbob
Black? Avocado meat is green, not black.
Hass Avacados from Mexico: Yellow and green but the bacteria/fungus turns portions brown/black where bruise or beginning to spoil.
January 23rd, 2020 at 6:38:45 PM permalink
pew
Member since: Jan 8, 2013
Threads: 4
Posts: 1170
Quote: Fleastiff
Hass Avacados from Mexico: Yellow and green but the bacteria/fungus turns portions brown/black where bruise or beginning to spoil.
Throw em out. Black is not beautiful when it comes to avocados.
January 23rd, 2020 at 7:58:08 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 135
Posts: 19800
Quote: Fleastiff
Hass Avacados from Mexico: Yellow and green but the bacteria/fungus turns portions brown/black where bruise or beginning to spoil.


You cut out the black, it's rotten.
If you take a risk, you may lose. If you never take a risk, you will always lose.
January 23rd, 2020 at 9:23:35 PM permalink
petroglyph
Member since: Aug 3, 2014
Threads: 22
Posts: 4543
We have tons of winter visitors now, supposed to be mid seventy's for the weekend. I see them all standing at the cheap avacado's stands, squeezing everyone of them. They bruise every avo in the bunch. To bad there isn't a way to not allow access to the whole pile of them, maybe the first ten or so. They get in there and damage the pile.
Everyone gets thrown from the plane to maintain altitude
January 24th, 2020 at 12:41:28 AM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 135
Posts: 19800
Quote: petroglyph
We have tons of winter visitors now, supposed to be mid seventy's for the weekend. I see them all standing at the cheap avacado's stands, squeezing everyone of them.


It takes more than a squeeze bruised avocado.
You have to literally drop it on the floor. The
only way to tell if an avocado is ripe is by
squeezing it just a little tiny bit.
If you take a risk, you may lose. If you never take a risk, you will always lose.
January 24th, 2020 at 9:48:26 AM permalink
petroglyph
Member since: Aug 3, 2014
Threads: 22
Posts: 4543
Quote: Evenbob
It takes more than a squeeze bruised avocado.
You have to literally drop it on the floor. The
only way to tell if an avocado is ripe is by
squeezing it just a little tiny bit.
Try it at home. Put the squeeze test on avo's that have started to turn color, when you dig in, notice the browning on both sides where your finger and thumb tested for ripeness.
Everyone gets thrown from the plane to maintain altitude
January 24th, 2020 at 10:16:04 AM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 135
Posts: 19800
Quote: petroglyph
Try it at home. Put the squeeze test on avo's that have started to turn color, when you dig in, notice the browning on both sides where your finger and thumb tested for ripeness.


I eat 365 avocados a year, and I squeeze
every one before I buy it. 98% of them
have no bruises when I eat them. You
must be putting them in a vice grip.
If you take a risk, you may lose. If you never take a risk, you will always lose.
January 24th, 2020 at 11:20:04 PM permalink
Fleastiff
Member since: Oct 27, 2012
Threads: 59
Posts: 7473
There has been a good bit of discussion on this forum about this keto stuff and other macronutrient considerations vis a vis weight loss, some news sources are proclaiming that the question has now been resolved by a recent Harvard study that focused less on the category of macronutrients and more on the quality of the various proteins and carbohydrates. I think the Harvard Study's conclusions go well beyond what could be established by the methodology involved,
February 16th, 2020 at 10:29:15 PM permalink
Fleastiff
Member since: Oct 27, 2012
Threads: 59
Posts: 7473
I guess it doesn't make much sense to pay $10.22 for a "fresh, never frozen" salmon fillet and then bring it home and put in in the freezer but I don't know how to cook it and was running out of energy. Do you thaw it or put in the frying pan but allow extra time. That is what I did but it started splattering water and olive oil all over the place.
February 16th, 2020 at 11:06:13 PM permalink
Evenbob
Member since: Oct 24, 2012
Threads: 135
Posts: 19800
You thaw it and cook in water
for 2 minutes, then let sit
in the hot water off the stove
for 5 min.
If you take a risk, you may lose. If you never take a risk, you will always lose.
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