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(MSN)   We tried the new grocery store frozen avocados so you didn't have to...and you should be thanking us for this every day for the rest of your life. The horror, THE HORROR   ( msn.com) divider line
    More: Fail, avocado, Lemon, Vitamin C, Citrus, Acid, Savory Avocado Recipes, Slightly frozen avocado, avocados  
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6682 clicks; posted to Main » on 06 Oct 2017 at 10:50 AM (13 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2017-10-06 09:17:48 AM  
You didn't have to try them.  I could have told you that would have tasted like shiat.
 
2017-10-06 10:03:53 AM  
Ah, avocados. When ripe, they're the perfect topper for toast...

Right. I see where this is going.
 
2017-10-06 10:11:32 AM  
There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.
 
2017-10-06 10:20:48 AM  
When we had an avocado tree, we used to freeze them once in a while. They'd generally turn to mush, but they were OK for guac or avocado sauce.

The Taste of Home Test Kitchen taught me an easy trick to help keep avocados green: Squeeze lemon (or lime!) juice onto the flesh of the avocado before refrigerating

What sort of wizardry is this?

/lime!
 
2017-10-06 10:29:47 AM  

Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.


My grocery store carries them year round.  And a couple of times a year, they actually sell ripe ones that you can eat.
 
2017-10-06 10:50:59 AM  

Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.


THIS
 
2017-10-06 10:53:35 AM  
sounds like it might be useful for making shiatty NYC recipes for guacamole
 
2017-10-06 10:53:50 AM  

litespeed74: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

THIS


And that.
 
2017-10-06 10:55:22 AM  

Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.


I actually like throwing a half an avocado into the blender when making a protein shake.
I could see myself using this for that purpose, but not to make guacamole or for any other reason.
 
2017-10-06 10:56:07 AM  
Why would I buy a frozen version of Satan's Ass Spackle which I assume tastes like Avocados do.
 
2017-10-06 10:56:18 AM  

loonatic112358: sounds like it might be useful for making shiatty NYC recipes for guacamole


IMHO good guacamole isn't pureed, a little chunky. I had a cold avocado soup, frozen would have been fine for that.
 
2017-10-06 10:59:07 AM  

Tad_Waxpole: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

I actually like throwing a half an avocado into the blender when making a protein shake.
I could see myself using this for that purpose, but not to make guacamole or for any other reason.


Ive never tried it in a shake I think that's a good idea.  Mixing it with chocolate powder makes a good pudding.
 
2017-10-06 10:59:37 AM  
It takes 10 seconds to split, pit, and scoop an avocado.
 
2017-10-06 11:00:24 AM  

Marcus Aurelius: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

My grocery store carries them year round.  And a couple of times a year, they actually sell ripe ones that you can eat.


We've given up on making our own guacamole.  Simply CANNOT get avocados that taste like anything other than green wallpaper paste.  I hate to admit it, but Holy Guacamole is a best way for us to get something remotely edible.
 
2017-10-06 11:00:32 AM  
Eh, i buy both the vacuum packed frozen guac and the frozen avocado pulp for work and it isn't bad. Considering cases of avocados from the produce companies vary from rock hard and unusable to overripe and half rotten with no guarantee of which you're going to get, it is what it is.
 
2017-10-06 11:02:11 AM  
I work for a produce company now.   I recently learned why the produce industry likes avocados so much.

The Hass variety, that we are all so familiar with, won't ripen while they are on the tree.   So the farmer doesn't have to worry about the avocados over ripening in the field.  They can pick what they need for their orders, and leave the rest hanging on the tree.
 
2017-10-06 11:03:38 AM  

AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.


...but you could be using those 10 seconds to post on InstaTwit about how your lifehack saved you so much time you can finally get a second job to afford to live in SoHo.
 
2017-10-06 11:04:37 AM  

UberDave: You didn't have to try them.  I could have told you that would have tasted like shiat.


There are things that you know, without even firing up the il' braincell, just know will not take to freezing well.
 
2017-10-06 11:05:31 AM  

Opacity: AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.

...but you could be using those 10 seconds to post on InstaTwit about how your lifehack saved you so much time you can finally get a second job to afford to live in SoHo.


I live stream the process on Periscope.
 
2017-10-06 11:05:51 AM  

Eddie Adams from Torrance: When we had an avocado tree, we used to freeze them once in a while. They'd generally turn to mush, but they were OK for guac or avocado sauce.

The Taste of Home Test Kitchen taught me an easy trick to help keep avocados green: Squeeze lemon (or lime!) juice onto the flesh of the avocado before refrigerating

What sort of wizardry is this?

/lime!


you can just leave the pit in, too. it also works if you drop the pit into your bowl/tupperware/whatever of guac until it's time to use it.
 
2017-10-06 11:06:11 AM  

loonatic112358: sounds like it might be useful for making shiatty NYC recipes for guacamole


New York City?
That really chaps my hide!
 
2017-10-06 11:07:16 AM  
The bumpy-skinned fruit has seen a surge in popularity over the past decade.

Really? Did hipster douches figure out what they were, or something?
I've been eating them year round since the 1970s. WTF is new about avocados?

The packaging promised perfectly ripe avocados-something that's certainly a feat to find fresh-that are hand-cut. Ordinarily, fresh avocados have a small window for ripeness. Wait a day too long, and the firm green flesh turns a mushy brown.

Feat to find fresh? Small window for ripeness? What is wrong with this person?
I'd hate so see what happens if this moran came up against something challenging, like peeling a banana...
 
2017-10-06 11:07:30 AM  

WyDave: Marcus Aurelius: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

My grocery store carries them year round.  And a couple of times a year, they actually sell ripe ones that you can eat.

We've given up on making our own guacamole.  Simply CANNOT get avocados that taste like anything other than green wallpaper paste.  I hate to admit it, but Holy Guacamole is a best way for us to get something remotely edible.


Speaking of wallpaper paste

www.unloathe.com
 
2017-10-06 11:08:04 AM  
Avocados are gross to start with. Freezing them can't improve matters.
 
2017-10-06 11:08:27 AM  

AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.


I actually enjoy simply eating them. Halve it, pit it, salt it and spoon it. A good snack, and you throw the bowl away after.
 
2017-10-06 11:09:15 AM  

WyDave: We've given up on making our own guacamole.  Simply CANNOT get avocados that taste like anything other than green wallpaper paste.  I hate to admit it, but Holy Guacamole is a best way for us to get something remotely edible.


Uh, that's exactly what avocados taste like until you put salt, pepper and lime juice on them.     The premade "guacamole" you find in the store has buttloads of salt in it.
 
2017-10-06 11:09:53 AM  

WyDave: Marcus Aurelius: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

My grocery store carries them year round.  And a couple of times a year, they actually sell ripe ones that you can eat.

We've given up on making our own guacamole.  Simply CANNOT get avocados that taste like anything other than green wallpaper paste.  I hate to admit it, but Holy Guacamole is a best way for us to get something remotely edible.


It's not rocket surgery.
Get to the grocery store before the farkwits whose city-bred grannies taught them to test for fruit ripeness by thumbing it to death (because, I guess, they're unable to use their eyes and noses) bruise the shiat out of them, choose them a little unripe, and put them in a paper bag for a day or two to ripen.

And, for the love of all things delicious and decent, STOP BRUISING THE FRUIT, FARKWITS!
 
2017-10-06 11:10:57 AM  

Percise1: The bumpy-skinned fruit has seen a surge in popularity over the past decade.

Really? Did hipster douches figure out what they were, or something?
I've been eating them year round since the 1970s. WTF is new about avocados?

The packaging promised perfectly ripe avocados-something that's certainly a feat to find fresh-that are hand-cut. Ordinarily, fresh avocados have a small window for ripeness. Wait a day too long, and the firm green flesh turns a mushy brown.

Feat to find fresh? Small window for ripeness? What is wrong with this person?
I'd hate so see what happens if this moran came up against something challenging, like peeling a banana...


Probably brags about having discovered that EVERYONE PEELS BANANAS WRONG!
 
2017-10-06 11:11:00 AM  

RJReves: AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.

I actually enjoy simply eating them. Halve it, pit it, salt it and spoon it. A good snack, and you throw the bowl away after.


see? this guy gets it
 
2017-10-06 11:12:27 AM  
demaL-demaL-yeH:

Bears repeating:

And, for the love of all things delicious and decent, STOP BRUISING THE FRUIT, FARKWITS!
 
2017-10-06 11:12:28 AM  

bainsguy: Eddie Adams from Torrance: When we had an avocado tree, we used to freeze them once in a while. They'd generally turn to mush, but they were OK for guac or avocado sauce.

The Taste of Home Test Kitchen taught me an easy trick to help keep avocados green: Squeeze lemon (or lime!) juice onto the flesh of the avocado before refrigerating

What sort of wizardry is this?

/lime!

you can just leave the pit in, too. it also works if you drop the pit into your bowl/tupperware/whatever of guac until it's time to use it.


And if you put saran wrap directly on the surface, since oxidation is what makes it brown and nasty.
 
2017-10-06 11:16:12 AM  

AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.


You forgot the week before you have to wait for them to ripen after buying them at the store.

/a week and 5 minutes if you prefer a stringy brown mess
 
2017-10-06 11:17:32 AM  

WyDave: Holy Guacamole is a best way for us to get something remotely edible.


I love fresh avocado on sandwiches and salads, but for at-home convenience the Holy Guacamole individual packs in bulk from Costco are the best option. It's "good enough" for us.
 
2017-10-06 11:22:01 AM  
*Pro-tip: If you have a Mexican grocery store, they typically stock avocados at half the price or even cheaper than any other grocery store I've been to. I can get three for a dollar at the one near me.
 
2017-10-06 11:22:27 AM  
Avocadoes can be frustrating.  You get like a 15-minute-long window of deliciousness between "inedible green rock" and "nasty brown gunk."
 
2017-10-06 11:22:38 AM  

weiserfireman: They can pick what they need for their orders, and leave the rest hanging on the tree.


Must be in an area with no squirrels.  I have an avocado tree, and the little bastards knock down almost all of them before they can grow to full size.

/am otherwise okay with squirrels.
//was not trying to insult their parents.
///I'm sure they all come from proper marriages.
 
2017-10-06 11:26:24 AM  
Buy unripe avocados. Leave them on the counter a couple of days until they just start to give with a light squeeze. Then put them in the refrigerator until needed. They stop ripening in the refrigerator. No need to freeze.
 
2017-10-06 11:26:48 AM  
Here is where I decided I disliked the author:

As an avocado aficionado (and, ahem, brunch-going millennial), I decided to put this claim to the test. A taste test, that is. I nabbed a pouch from the store and gave it a try. Here's what you need to know.

Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!
 
2017-10-06 11:27:30 AM  

Mr.Poops: *Pro-tip: If you have a Mexican grocery store, they typically stock avocados at half the price or even cheaper than any other grocery store I've been to. I can get three for a dollar at the one near me.


That's not the only thing you can get for half price there.

Vegetables and meat are cheaper too.
 
2017-10-06 11:27:42 AM  
It's okay, lady. As soon as some other hip, trendy food comes around you'll forget you ever used to eat avocado toast. It'll be a forgotten memory just like your drawer full of glasses frames  with no lenses in them.
 
2017-10-06 11:32:12 AM  

RJReves: Percise1: The bumpy-skinned fruit has seen a surge in popularity over the past decade.

Really? Did hipster douches figure out what they were, or something?
I've been eating them year round since the 1970s. WTF is new about avocados?

The packaging promised perfectly ripe avocados-something that's certainly a feat to find fresh-that are hand-cut. Ordinarily, fresh avocados have a small window for ripeness. Wait a day too long, and the firm green flesh turns a mushy brown.

Feat to find fresh? Small window for ripeness? What is wrong with this person?
I'd hate so see what happens if this moran came up against something challenging, like peeling a banana...

Probably brags about having discovered that EVERYONE PEELS BANANAS WRONG!


*chuckles*
Or posts a video showing that you can eat one peel and all quickly, just by suppressing your gag reflex and is amazed that it goes viral. Quits day job, writes a book and goes on tour...

So, I'll just throw it out there that it was no surprise that a fruit known for being soft and oxidizing quickly wouldn't freeze well, especially when they are hand cut remnants of 1/2 ripe fruit. Come on, this is just a way of trying to make use of seconds and damaged product; I think that is obvious.

I will say though, my mom used to make an avocado sherbert that was pretty darn good. Of course, you'd have to like avocados first...
She recently gave me her recipe, maybe I'll make some this weekend to see if I remember it correctly.
 
2017-10-06 11:32:45 AM  

red5ish: Here is where I decided I disliked the author:

As an avocado aficionado (and, ahem, brunch-going millennial), I decided to put this claim to the test. A taste test, that is. I nabbed a pouch from the store and gave it a try. Here's what you need to know.

Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!


Kinda what I was thinking. "Hey, guys...citric acid comes from citric fruit! Who knew?".
Lime juice on the flesh, then Saran Wrap. None of this is hard.
 
2017-10-06 11:32:56 AM  
I got a few avocados on sale and had them on toast a couple of days to try out the big craze, they were pretty tasty. What no one warned me was that they are natural blood thinners. I was having nosebleeds during the whole week and unaware of what was causing it. Gave me a serious scare.
 
2017-10-06 11:34:05 AM  

WyDave: Marcus Aurelius: Dr.Fey: There is never a need for frozen avocados; they are available year round (at least in the U.S.) from countries south and more equator-ly positioned.

My grocery store carries them year round.  And a couple of times a year, they actually sell ripe ones that you can eat.

We've given up on making our own guacamole.  Simply CANNOT get avocados that taste like anything other than green wallpaper paste.  I hate to admit it, but Holy Guacamole is a best way for us to get something remotely edible.


I love the Sabra, ingedients:
Hass Avocado, Onion, Tomato, Jalapeno Pepper, Salt, Garlic, Lime Juice Concentrate, Dehydrated Onion, Cilantro, Ascorbic Acid

Basically it's the same that I use for homemade with the exception of I add black pepper and not Cilantro.
 
2017-10-06 11:34:15 AM  
Frozen avocados are pretty much only good for soup or guac, and that's about it. If you want to use them for salad or even making your own Cali inspired sushi, go with fresh.

Kind of like frozen berries--you can make a great sorbet with them, you can do sauces and even pies, but frozen berries aren't your go to when you really wanted fresh berries.

Use the ingredients for what they're good for.
 
2017-10-06 11:36:21 AM  

red5ish: Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!


Worse, when she looked it up she actually believed it was derived from citrus fruit.   When you find it as an ingredient in food like that its nearly 100% of the time derived from a factory using corn syrup fed mold, likely from China, which sounds a lot less cuddly and foodie than lime juice.
 
2017-10-06 11:38:32 AM  

RJReves: AverageAmericanGuy: It takes 10 seconds to split, pit, and scoop an avocado.

I actually enjoy simply eating them. Halve it, pit it, salt it and spoon it. A good snack, and you throw the bowl away after.


Pour balsamic vinegar in the pit dent.   Really good.

I use avocado oil for cooking most of the time.   And it has a higher burn point than olive oil.   Even works in baking.  Not much flavor, unlike olive oil.
 
2017-10-06 11:39:25 AM  

Schmerd1948: red5ish: Here is where I decided I disliked the author:

As an avocado aficionado (and, ahem, brunch-going millennial), I decided to put this claim to the test. A taste test, that is. I nabbed a pouch from the store and gave it a try. Here's what you need to know.

Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!

Kinda what I was thinking. "Hey, guys...citric acid comes from citric fruit! Who knew?".
Lime juice on the flesh, then Saran Wrap. None of this is hard.


Leave a pit in it.
 
2017-10-06 11:39:30 AM  

Robo Beat: Avocadoes can be frustrating.  You get like a 15-minute-long window of deliciousness between "inedible green rock" and "nasty brown gunk."


I can store them for up to a week in the "window of ripeness". What part of "put them in the 'fridge when they are ready" is incomprehensible? (hint: it works for other fruit too)

Dr.Fey: weiserfireman: They can pick what they need for their orders, and leave the rest hanging on the tree.

Must be in an area with no squirrels.  I have an avocado tree, and the little bastards knock down almost all of them before they can grow to full size.

/am otherwise okay with squirrels.
//was not trying to insult their parents.
///I'm sure they all come from proper marriages.


Must be SoCal... It gets just a little too cold here for them to survive. I'm jealous...

red5ish: Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!


*coughed up coffee*
*sneezed*
*scared cat*
*wiped off the desk*
 
2017-10-06 11:40:11 AM  

Schmerd1948: red5ish: Here is where I decided I disliked the author:

As an avocado aficionado (and, ahem, brunch-going millennial), I decided to put this claim to the test. A taste test, that is. I nabbed a pouch from the store and gave it a try. Here's what you need to know.

Also, she didn't know what citric or ascorbic acid was? Brunch-going millennial please!

Kinda what I was thinking. "Hey, guys...citric acid comes from citric fruit! Who knew?".
Lime juice on the flesh, then Saran Wrap. None of this is hard.


Forget Saran Wrap, use a vacuum sealer, that and the acid means guac now lasts days in my 34 degree fridge instead of hours.
 
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