Cooking thread

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.

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.

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.

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.

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.

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.

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.

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,

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.

You thaw it and cook in water
for 2 minutes, then let sit
in the hot water off the stove
for 5 min.