AVOCADO ?

Quoted post said:

I'm still trying to acclimate to the Tex-Mex eating style.

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Is this one of these totally neutral items
that only supplies color and texture
to the other ingredients ?

Or am I one of the 10% that is missing
the "avocado tastebuds" ?

<rj>

You may not have a good avocado; it may not be ripe; you may not have
avocado tastebuds 🙂

A ripe avocado has a very distinctive flavour. If you try a few more and
still can't taste anything save your money. There's plenty else to eat
in the world.

On Sat, 26 Feb 2005 15:27:03 -0700, "<RJ>" <[email hidden]>

Quoted message said:

I'm still trying to acclimate to the Tex-Mex eating style.

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Is this one of these totally neutral items
that only supplies color and texture
to the other ingredients ?

Or am I one of the 10% that is missing
the "avocado tastebuds" ?

<rj>

I think you did not have a good tasting avocado. Just try another
type if offered you. I personally think Kahaluu tastes like
heaven🙂and I don't know if it is available to you, but don't give up
yet. Frankly in the land of avocados, as Kona is, I only make
guacamole if I think the avocado tastes good enough.

aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

Charles Gifford said:

are a [censored] shoot. There is often no way to tell if an avocado is good or
not until you taste it. Often they are watery and tasteless rather than
buttery and rich.

Too late! The genetic cloneboys have taken the avocado the same way
as tomatoes, onions, etc, and have made even the buttery and rich
completely tasteless. I've noticed this from the Chilean Hass
avocados. Great texture, no flavor, just like US tomatoes. So sad.

nb

"Charles Gifford" <[email hidden]>, if that's their real name,

Quoted message said:

I have eaten avocados from Florida, Mexico, Hawaii and Israel.

I had some from Chile recently. The Haas avocados we were getting at that
time had weird brown spots and veins near the seeds. They weren't bruises.
The Chilean avocados were just fantastic. Wish I could remember the name
of the variety.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

RJ said:

I'm still trying to acclimate to the Tex-Mex eating style.

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Is this one of these totally neutral items
that only supplies color and texture
to the other ingredients ?

Or am I one of the 10% that is missing
the "avocado tastebuds" ?

<rj>

They have a distinct flavor to me. But they also act as a flavor
enhancer as well...why not mix in some salsa, garlic, pepper and a
little lime and make yourself some guac?

-L.

notbob <[email hidden]> wrote in news:i9GdndMoE9Dso7zfRVn-
[email hidden]:

Quoted message said:

Too late! The genetic cloneboys have taken the avocado the same way
as tomatoes, onions, etc, and have made even the buttery and rich
completely tasteless. I've noticed this from the Chilean Hass
avocados. Great texture, no flavor, just like US tomatoes. So sad.

You better not be knockin Jersey tomatoes!!! Watch yer werds.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I had some from Chile recently. The Haas avocados we were getting at
that time had weird brown spots and veins near the seeds. They
weren't bruises. The Chilean avocados were just fantastic. Wish I
could remember the name of the variety.

Carol

When you buy avos, make sure you pick the ones with the hard nib on top.
If it's missing, the air lets the avo rot rather than ripen.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

We have about 7 varieties of avocados here where I live in Central
America. Every one of them has a slightly different taste. We even have
one that has slight overtones of anise/licorice.

All have the¨"buttery" taste and mouthfeel that Charlie Gifford
described in his post. I like them mashed with a little bit of salt to
bring out the flavor (I spread this on sandwhiches). I will also chop
them into chunks and add to salads or use in Guacamole.

Sandi

Andy said:

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I had some from Chile recently. The Haas avocados we were getting

at

Quoted message said:

Quoted message said:

that time had weird brown spots and veins near the seeds. They
weren't bruises. The Chilean avocados were just fantastic. Wish I
could remember the name of the variety.

Carol

When you buy avos, make sure you pick the ones with the hard nib on

top.

Quoted message said:

If it's missing, the air lets the avo rot rather than ripen.

Andy

Yo, Andy Boy, get back over to the broccoli, eh.

Charles Gifford said:

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm still trying to acclimate to the Tex-Mex eating style.

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Is this one of these totally neutral items
that only supplies color and texture
to the other ingredients ?

Or am I one of the 10% that is missing
the "avocado tastebuds" ?

<rj>

Avocados have a "buttery" texture and mouth-feel. The flavor is of

avocado.

Quoted message said:

I do not remember if you have said where you are, but that will make

a

Quoted message said:

difference. Avocados are not Tex-Mex. They are a native of Mexico.

Outside

Quoted message said:

of Mexico they have been grown commercially in San Diego County for

well

Quoted message said:

over 100 years. If not Mexican cuisine, avocados are Cal-Mex. In

California

Quoted message said:

they have also been part of the "normal all-American" cuisine.

Growing up in

Quoted message said:

San Diego, avocados were as common as oranges or apples for me.

Today, the

Quoted message said:

main growers in the U.S. are in California, Florida and Hawaii. By

far the

Quoted message said:

major producer is California and 70% of California avocados come from

San

Quoted message said:

Diego. Not too many years ago, 80% of all U.S. grown avocados came

from San

Quoted message said:

Diego. Mexican avocados used to be banned because of insect fears.

Now all

Quoted message said:

states allow Mexican avocados to be imported except for California,

Florida,

Quoted message said:

and Hawaii. This is going to end soon (NAFTA [censored]) and Mexican

avocados will

Quoted message said:

be sold in those states too. Inevitably the San Diego avocado market

will be

Quoted message said:

undersold by imported fruit. There are many varieties of avocados

sold. They

Quoted message said:

differ in taste and fat levels. Most folks prefer the Hass which came

from a

Quoted message said:

single mutation in one tree in Orange County, just north of San

Diego. The

Quoted message said:

tree died about a year ago. A sad end of a miracle tree. A variety of
Hawaiian grown avocado are rightly valued because of their large

size,

Quoted message said:

flavor and fat content. Avocados are notoriously noted for their

growing

Quoted message said:

needs. The slightest bad weather can ruin a crop as can shipping and

how

Quoted message said:

they are handled. I have eaten avocados from Florida, Mexico, Hawaii

and

Quoted message said:

Israel. All were good and bad depending on the particular avocado.

Avocados

Quoted message said:

are a [censored] shoot. There is often no way to tell if an avocado is

good or

Quoted message said:

not until you taste it. Often they are watery and tasteless rather

than

Quoted message said:

buttery and rich. This can be caused by a number of factors. Perhaps

your

Quoted message said:

avocado had a difficult childhood. Too much water or a cold night,

etc. You

Quoted message said:

might have opened it before it was perfectly ripe (which is better

than

Quoted message said:

opening it too late).

They are temperamental, but they are definitely not Tex-Mex. <grin>

Charlie

Go here: http://www.avocado.org

Sheldon

"pennyaline" wrote ...

Quoted message said:

I first tasted avocado more than twenty years ago. It looked lovely

inside

Quoted message said:

and out, and I was desperately disappointed that eating it was like

eating

Quoted message said:

Crisco from the can with a spoon. I have eaten avocado since,

seasoned and

Quoted message said:

jazzed up into guacamole and so on, but I can't shake my first

experience.

Quoted message said:

To me, it is and will always be bleeeeehhhhhh.

My experience was similar. Avocados seem to be nature's tofu. But
they are a great base for many other foods.

Sandi said:

We have about 7 varieties of avocados here where I live in Central
America. Every one of them has a slightly different taste. We even have
one that has slight overtones of anise/licorice.

All have the¨"buttery" taste and mouthfeel that Charlie Gifford
described in his post. I like them mashed with a little bit of salt to
bring out the flavor (I spread this on sandwhiches). I will also chop
them into chunks and add to salads or use in Guacamole.

Sandi

Out on my bike rides, I like to pedal past a local coffeehouse on the
route home and get the following sandwich:

Toasted telera roll, smashed avocado, salt, pepper and crisp bacon.

Think I'll try this on some ciabatta I have.

jim

CaptCook' said:

My experience was similar. Avocados seem to be nature's tofu. But
they are a great base for many other foods.

Avocados are so creamy, smooth, and luscious. I eat them right out of the
skin, as a dessert. I'm not sure if I've ever used them any other way.

As for flavor, at the very minimum, they should have a little chlorophyll
flavor.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 26 Feb 2005 15:27:03 -0700, "<RJ>" <[email hidden]>

Quoted message said:

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Add a clove of garlic to some soy sauce and let it sit for a while,
then dip a piece of avocado in. Yum!

Zathras said:

On Sat, 26 Feb 2005 15:27:03 -0700, "<RJ>" <[email hidden]>

Quoted message said:

But avocados have me puzzled.
A spoonful of avocado tastes like
a spoonful of lard.....
Try as I may, there's no discernable flavor.

Add a clove of garlic to some soy sauce and let it sit for a while,
then dip a piece of avocado in. Yum!

Or the low caloric version...

Add a clove of garlic to some soy sauce and let it sit for a while,

Quoted message said:

then dip a piece of TOFU in. Yum!

Flavor-wise avocado is little more than high fat tofu.

The culinary value of avocado is mostly a textural(and color)
thingie... hey, remember avocado kitchens... well, the new "bisque"
appliances are actually *tofu*, but then who'd buy that.

Btw, there are low fat guacamole recipes where tofu is substituted for
avocado... but asparagus guacamole is much better.

Asparagus Guacamole

http://www.calasparagus.com/index.htm

INGREDIENTS:
4 Cups (1 lb.) cut, trimmed, fresh Asparagus (or)
4 Cups (2pkg. 10 oz. Each) frozen, cut Asparagus
1 small garlic clove, minced
2 tsps. Lime juice
1/4 Cup canned, chopped green chiles
1/2 tsp. Salt; 1/2 tsp. Cumin
2 tbsp. finely chopped onion
1/2 Cup chopped, seeded tomato

Cook Asparagus in small amount of water until tender. Drain well and
cool.

In a food processor, process asparagus and next five ingredients until
mixture is smooth (30 seconds). Scrape bowl frequently. Remove from
food processor and stir in onion and tomato.

Chill thoroughly before serving with tortilla chips, cut vegetables,
chicken or seafood.

Serves 4

ENJOY!

Nutrients per serving: Calories 43; Protein 2.9 grams; Fat 0.2 grams;
Calories from Fat 3%; Carbohydrate 7.8 grams; Cholesterol 0 mg; Fiber 3
grams; Sodium 312 mg.

On Mon, 28 Feb 2005 08:38:03 -0800, Sheldon wrote
(in article <[email hidden]>😉:

Quoted message said:

Flavor-wise avocado is little more than high fat tofu.

Oh, wow, I couldn't disagree more. Avocados taste heavenly to me.
Not that I dislike tofu, but avocados are not the neutral, bland
thing I've seen described here.

serene

In article <[email hidden]>,

serene said:

On Mon, 28 Feb 2005 08:38:03 -0800, Sheldon wrote
(in article <[email hidden]>😉:

Quoted message said:

Flavor-wise avocado is little more than high fat tofu.

Oh, wow, I couldn't disagree more. Avocados taste heavenly to me.
Not that I dislike tofu, but avocados are not the neutral, bland
thing I've seen described here.

serene

I agree... They have a wonderful rich flavor all their own! :-)
Not the least bit bland......
--
K.

Charles Gifford said:

They are a native of Mexico.

The green skinned ones are varieties of Mexican Ancestry. The harder
black skinned ones are from Guatamalan stock.

Often when people complain that an avocado has no flavor it's either
because the avocado was picked to green, isn't ripe or they have
gotten one of the junk varieties like Zutanos that have flavor
approximating old cardboard. Get a better variety like a Fuerte or
Haas and you'll have a better idea what an avocado should taste like.

Scott Peterson

--
You know how dumb the average
person is? Well, by definition,
half of 'em are dumber

220/611

In article said:

In article <[email hidden]>,

serene said:

On Mon, 28 Feb 2005 08:38:03 -0800, Sheldon wrote
(in article <[email hidden]>😉:

Quoted message said:

Flavor-wise avocado is little more than high fat tofu.

Oh, wow, I couldn't disagree more. Avocados taste heavenly to me.
Not that I dislike tofu, but avocados are not the neutral, bland
thing I've seen described here.

I agree... They have a wonderful rich flavor all their own! :-)
Not the least bit bland......

Avocados are at least edible, tofu is Yuck!

(It must be admitted, there are some quite marked differences in
the flavour of avo varieties, and maturity at harvest is important!)

Cheers, Phred.

--
[email hidden]