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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  
•       •       •

6686 clicks; posted to Main » on 06 Oct 2017 at 10:50 AM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2017-10-06 11:41:33 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.


And while you are there, get some superior tortillas, and ask mamasita if she does tamales.
 
2017-10-06 11:42:15 AM  

beezeltown: 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.


Putting them in a paper bag speeds up the process a little.
 
2017-10-06 11:42:50 AM  
Huhhh, the avocado covered in citric acid and ascorbic acid tasted sour. I have few tips on avocados but the most important is never get Chilean, almost no flavor at all, probably why so many people complain about the taste. The best avocados I've had are Mexican or California. Don't know about the Florida ones, they don't seem to make it to the west coast. Love the Mexican ones, they get ripe and soft and have longevity when chilled.
 
2017-10-06 11:43:08 AM  
spew
 
2017-10-06 11:43:25 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.


Leaving the pit in the bowl of guacamole only protects the spot where the pit lies, because it seals it from oxygen.  You can put a billiard ball or a light bulb in the guacamole and get the same results.  To protect the rest of the bowl you need to seal it from oxygen (plastic wrap pressed down against the surface of the guacamole, or add some type of browning inhibitor.  When I make a batch I usually add a smashed up vitamin C tablet; it stops the browning without making it taste too limey.
 
2017-10-06 11:44:36 AM  

Percise1: 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.


Avocado sherbet. Sounds.. odd, but I would give it a try.
 
2017-10-06 11:44:51 AM  

Schmerd1948: Kinda what I was thinking. "Hey, guys...citric acid comes from citric fruit! Who knew?".


From Wikipedia:
In 1917, American food chemist James Currie discovered certain strains of the mold Aspergillus niger could be efficient citric acid producers, and the pharmaceutical company Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929. In this production technique, which is still the major industrial route to citric acid used today, cultures of A. nigerare fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions.[10] After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with calcium hydroxide to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid, as in the direct extraction from citrus fruit juice.
In 1977, a patent was granted to Lever Brothers for the chemical synthesis of citric acid starting either from aconitic or isocitrate/alloisocitrate calcium salts under high pressure conditions. This produced citric acid in near quantitative conversion under what appeared to be a reverse non-enzymatic Krebs cycle reaction.[11]
In 2007, worldwide annual production stood at approximately 1,600,000 tons.[12] More than 50% of this volume was produced in China. More than 50% was used as acidity regulator in beverages, some 20% in other food applications, 20% for detergent applications and 10% for related applications other than food, such as cosmetics, pharmaceutics and in the chemical industry.
 
2017-10-06 11:45:06 AM  
Those vacuum-sealed ones in the refrigerator/deli section also suck. Big time. YMMV but I found them tasteless.

And avocados have a taste. Delicious, delicious taste.
 
2017-10-06 11:46:10 AM  

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

New York City?
That really chaps my hide!


Pace Picante Commercial (1994)
Youtube ooPBXfnIpYI
 
2017-10-06 11:48:01 AM  

Smelly Pirate Hooker: Those vacuum-sealed ones in the refrigerator/deli section also suck. Big time. YMMV but I found them tasteless.

And avocados have a taste. Delicious, delicious taste.


The taste is subtle, and that's why the stupids don't like them.
 
2017-10-06 11:49:37 AM  

robodog: 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.


Uh, I dint have a vacuum sealer. I'm very sorry.
(Sob)
 
2017-10-06 11:52:21 AM  

demaL-demaL-yeH: 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.


I prefer to leave it out, but pump the room full of argon gas to displace all the oxygen.

Also helps to prevent others in the room from eating up all your guac.
 
2017-10-06 11:52:36 AM  

RJReves: Smelly Pirate Hooker: Those vacuum-sealed ones in the refrigerator/deli section also suck. Big time. YMMV but I found them tasteless.

And avocados have a taste. Delicious, delicious taste.

The taste is subtle, and that's why the stupids don't like them.


Well, with the amount of jalapeno, cilantro and onions in the guac that most people make, you can't taste the flavor of the avocado anyway. Might as well use the flavorless version.
 
2017-10-06 11:53:03 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.


Avocados suck for half the year. Only Mexico and California grow decent avocados. Or maybe it has to do with how long in advance they have to pick them when they come from further away.  Either way they suck.

I had frozen avocado from Trader Joe's and they made decent guacamole.
 
2017-10-06 11:53:33 AM  

Percise1: Must be SoCal...


Nope.  SF Peninsula.  Got mature avocado, lemon, peach, plum (two types), quince, fig, persimmon, and muscat grapevines.  And squirrels.
 
2017-10-06 11:53:45 AM  

RJReves: 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.

And while you are there, get some superior tortillas, and ask mamasita if she does tamales.


Spices as well, 1/2 to 1/4 the price of most stores. Usually comes in non-resealable bags though, so save your old jars and just refill them as needed.
Cheeses as well, and a good source for tripe, brains and bones if you are so inclined.

RJReves: Avocado sherbet. Sounds.. odd, but I would give it a try.


Like I said, it's been a while but it was a treat as a kid. Maybe it was just the sugar? Certainly worth a try to find out and walk memory lane. I think I know where the recipe is... want me to post it?
(I'm not one of those "grandma's secret recipe" douches, obviously)
 
2017-10-06 11:53:59 AM  

Vaginosilicosis: Schmerd1948: Kinda what I was thinking. "Hey, guys...citric acid comes from citric fruit! Who knew?".

From Wikipedia:
In 1917, American food chemist James Currie discovered certain strains of the mold Aspergillus niger could be efficient citric acid producers, and the pharmaceutical company Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929. In this production technique, which is still the major industrial route to citric acid used today, cultures of A. nigerare fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions.[10] After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with calcium hydroxide to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid, as in the direct extraction from citrus fruit juice.
In 1977, a patent was granted to Lever Brothers for the chemical synthesis of citric acid starting either from aconitic or isocitrate/alloisocitrate calcium salts under high pressure conditions. This produced citric acid in near quantitative conversion under what appeared to be a reverse non-enzymatic Krebs cycle reaction.[11]
In 2007, worldwide annual production stood at approximately 1,600,000 tons.[12] More than 50% of this volume was produced in China. More than 50% was used as acidity regulator in beverages, some 20% in other food applications, 20% for detergent applications and 10% for related applications other than food, such as cosmetics, pharmaceutics and in the chemical industry.


Yum.
 
2017-10-06 11:54:25 AM  

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

New York City?
That really chaps my hide!

[Youtube-video https://www.youtube.com/embed/ooPBXfnIpYI]


The best salsa I ever had was at some hole-in-the-wall Mexican joint in NYC, so that commercial never
rang true for me.

Still funny, though.
 
2017-10-06 11:59:08 AM  
Acidulated water.
 
2017-10-06 12:00:19 PM  

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.


I like to use 2 avocados, one that's perfectly ripe (or even a day past) and one that's just *slightly* under ripe.

You need to add lots of salt and garlic, a little lime juice, and optionally some cilantro and tomato. Smash up the ripe one until it's almost pureed and leave the less ripe one a little chunky.

Dammit.. now I want guac and the nearest 'Mexican' place for lunch is freaking Taco Bell
 
2017-10-06 12:03:14 PM  

hlehmann: 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.

Leaving the pit in the bowl of guacamole only protects the spot where the pit lies, because it seals it from oxygen.  You can put a billiard ball or a light bulb in the guacamole and get the same results.  To protect the rest of the bowl you need to seal it from oxygen (plastic wrap pressed down against the surface of the guacamole, or add some type of browning inhibitor.  When I make a batch I usually add a smashed up vitamin C tablet; it stops the browning without making it taste too limey.


Too limey?
 
2017-10-06 12:06:18 PM  
What's with all the debate on how to preserve a half eaten avocado half in the refrigerator (pit left in, cling wrap...)
Who only eats HALF of an avocado? In 30 years of eating them I've never had anything 'left over'.
 
2017-10-06 12:10:30 PM  

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.


Shush!!!  Don't ruin it for us.

Love my local Mexican grocery.  I can load the cart UP with produce for under $15.
 
2017-10-06 12:11:05 PM  

flemardo: Huhhh, the avocado covered in citric acid and ascorbic acid tasted sour. I have few tips on avocados but the most important is never get Chilean, almost no flavor at all, probably why so many people complain about the taste. The best avocados I've had are Mexican or California. Don't know about the Florida ones, they don't seem to make it to the west coast. Love the Mexican ones, they get ripe and soft and have longevity when chilled.


It might not be the country they're grown in as much as the variety.  A friend grows several varieties here nin SoCal.  Some taste beter than others.
 
2017-10-06 12:11:40 PM  

demaL-demaL-yeH: hlehmann: 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.

Leaving the pit in the bowl of guacamole only protects the spot where the pit lies, because it seals it from oxygen.  You can put a billiard ball or a light bulb in the guacamole and get the same results.  To protect the rest of the bowl you need to seal it from oxygen (plastic wrap pressed down against the surface of the guacamole, or add some type of browning inhibitor.  When I make a batch I usually add a smashed up vitamin C tablet; it stops the browning without making it taste too limey.

Too limey?


The prefer to be called Imperialist British Swine.
 
OOF
2017-10-06 12:13:11 PM  
img.fark.net
 
2017-10-06 12:17:22 PM  

OOF: [img.fark.net image 320x240]


That's the bastard.  Right there.  Must have ruined about 100 avocados for me this season.
 
2017-10-06 12:17:58 PM  

Dr.Fey: Percise1: Must be SoCal...

Nope.  SF Peninsula.  Got mature avocado, lemon, peach, plum (two types), quince, fig, persimmon, and muscat grapevines.  And squirrels.


Nice! Yeah, you have that big temperature modulator all around you...
I'm only 50-80 miles north of you in Santa Rosa, but get everything from 25-105 degrees in a 6 month span. A lot of plants can't handle that, but funny enough, the orange bush out at the curb/mailbox doesn't seem to give a crap. I've got lemon, orange, apple, peach, fig and of course, 3 types of grapes; most are young though, so not a lot of fruit yet.
Avocado would be a welcome addition, but not going to happen I'm afraid. Enjoy your selection, most people aren't so lucky!
 
2017-10-06 12:19:43 PM  
Chemical-like ingredients always prompt a good Google session.

Here's the breakdown. Citric acid is the acid that occurs naturally in citrus fruits like lemons or limes. It's often used as a preservative or to add a sour taste to sodas and food. And ascorbic acid? It's another name for vitamin C.


/I feel smarter every day
//at this rate I'll be considered borderline genius by 2020
 
2017-10-06 12:19:53 PM  
What's fun is going into a avocado grove and finding the black  ones that have fallen to the ground.  Save those to throw at your brother on the way to school

Grew up in an avocado grove in Escondido.
 
2017-10-06 12:20:53 PM  

almejita: What's fun is going into a avocado grove and finding the black  ones that have fallen to the ground.  Save those to throw at your brother on the way to school

Grew up in an avocado grove in Escondido.


Did you ever encounter any of the cannibal women?
 
2017-10-06 12:20:57 PM  

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!


Millennial bloggers/journalists have this annoying tendency to arrogantly proclaim "here's what you need to know" in preface to some banal, predictable, yet poorly researched tripe.

Here's what you need to know... most people already know what you've apparently just discovered.
 
2017-10-06 12:21:34 PM  
Lemme guess...they're made by North Korean 9 year olds in a Chinese factory?

/9 year olds, Dude
 
2017-10-06 12:25:17 PM  
They should just sell frozen mashed avocado, since that's how they're mostly gonna end up, anyway, and then people won't complain about the texture.

Store sliced, fresh avocado, submerged in water in a container in the fridge.
 
2017-10-06 12:34:25 PM  

RottNDude: 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!

Millennial bloggers/journalists have this annoying tendency to arrogantly proclaim "here's what you need to know" in preface to some banal, predictable, yet poorly researched tripe.

Here's what you need to know... most people already know what you've apparently just discovered.


So many of these articles remind me of the writing classes I had in college.  Write something.   It's about the exercise of writing.  I once wrote one "clever" article about diamonds and the 4 "C"s and how all the girls were gaga for them.  Pure tripe.   I don't even wear diamonds.  Not a fan.   But my proff loved it.  A whole lot of kids just got out of school with some degree so they can be journalists, but they are still writing the empty write something twaddle they did in school.
 
2017-10-06 12:35:08 PM  

RJReves: demaL-demaL-yeH: hlehmann: 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.

Leaving the pit in the bowl of guacamole only protects the spot where the pit lies, because it seals it from oxygen.  You can put a billiard ball or a light bulb in the guacamole and get the same results.  To protect the rest of the bowl you need to seal it from oxygen (plastic wrap pressed down against the surface of the guacamole, or add some type of browning inhibitor.  When I make a batch I usually add a smashed up vitamin C tablet; it stops the browning without making it taste too limey.

Too limey?

The prefer to be called Imperialist British Swine.


I'm watching you.
 
2017-10-06 12:38:47 PM  

almejita: What's fun is going into a avocado grove and finding the black  ones that have fallen to the ground.  Save those to throw at your brother on the way to school

Grew up in an avocado grove in Escondido.


On the east side of Oahu there's a forest of avocados growing wild.  The kids told us about it.  I was set to go charging in and score some, but was told by many that there are also some pretty feral people living in the forest.   So bummed.  I was hoping for avocados every day while I was there.
 
2017-10-06 12:38:48 PM  

Percise1: most are young though, so not a lot of fruit yet


Lots of water makes a big difference (I know, I know, not in compliance with drought protocol).

Percise1: Enjoy your selection, most people aren't so lucky!


Thanks!  Sounds as if you have a pretty great selection as well.  Nothing like home grown produce.
 
2017-10-06 12:39:35 PM  

Lady J: RJReves: demaL-demaL-yeH: hlehmann: 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.

Leaving the pit in the bowl of guacamole only protects the spot where the pit lies, because it seals it from oxygen.  You can put a billiard ball or a light bulb in the guacamole and get the same results.  To protect the rest of the bowl you need to seal it from oxygen (plastic wrap pressed down against the surface of the guacamole, or add some type of browning inhibitor.  When I make a batch I usually add a smashed up vitamin C tablet; it stops the browning without making it taste too limey.

Too limey?

The prefer to be called Imperialist British Swine.

I'm watching you.


Should I wiggle my butt?
 
2017-10-06 12:44:35 PM  

Dewey Fidalgo: RottNDude: 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!

Millennial bloggers/journalists have this annoying tendency to arrogantly proclaim "here's what you need to know" in preface to some banal, predictable, yet poorly researched tripe.

Here's what you need to know... most people already know what you've apparently just discovered.

So many of these articles remind me of the writing classes I had in college.  Write something.   It's about the exercise of writing.  I once wrote one "clever" article about diamonds and the 4 "C"s and how all the girls were gaga for them.  Pure tripe.   I don't even wear diamonds.  Not a fan.   But my proff loved it.  A whole lot of kids just got out of school with some degree so they can be journalists, but they are still writing the empty write something twaddle they did in school.


That's what I was thinking of the "TSA Precheck" article from yesterday.  While people were whining in the Fark thread about race and privilege, I was thinking "maybe the author just needed to fill some pages to make rent this month."
 
2017-10-06 12:46:39 PM  
A friend insisted on buying this for us to share for a dessert the other day. It's not bad at all. Very subtle.
img.fark.net
 
2017-10-06 12:54:52 PM  

Sarah Jessica Farker: A friend insisted on buying this for us to share for a dessert the other day. It's not bad at all. Very subtle.
[img.fark.net image 850x637]


Someone upthread mentioned having a recipe for avocado sherbet.
 
2017-10-06 01:42:34 PM  

demaL-demaL-yeH: And if you put saran wrap directly on the surface, since oxidation is what makes it brown and nasty.


To keep your guac from turning brown and nasty make the surface as flat as you can, then put a little bit of water on it.  The water won't seep into the guac, and it keep the oxygen away.  To eat the guac just pour the water out.
 
2017-10-06 01:44:22 PM  

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.


Avocados don't taste like salt and garlic powder fyi.
 
2017-10-06 01:55:58 PM  
Whole Foods guac. is great-probably because it's fresh and not from an assembly line. I made the mistake of getting a national brand in the single serve pkgs. Awe-full. Just awful.
 
2017-10-06 01:59:12 PM  
I wasn't planning on trying them anyway .
 
2017-10-06 02:02:01 PM  

Sloppy Wreck: 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.

Shush!!!  Don't ruin it for us.

Love my local Mexican grocery.  I can load the cart UP with produce for under $15.


We've got a nice mercado by us. I love shopping there. Plus every week they make fresh tamales and I can get some great chicharrones for when I make pozole. I also love their bakery. And to the people talking about avocado sherbet or ice cream, it's delicious. Cucumber ice cream is also great, so refreshing and light.
 
2017-10-06 02:02:58 PM  
img.fark.net
 
2017-10-06 03:05:26 PM  

MrBallou: Ah, avocados. When ripe, they're the perfect topper for toast...

Right. I see where this is going.


Ahem, THAT would be peanut butter.
 
2017-10-06 03:27:11 PM  
Alligator Pears!

Also...

img.fark.net
 
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  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

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