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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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6685 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»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2017-10-06 10:29:47 AM  
19 votes:

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 09:17:48 AM  
16 votes:
You didn't have to try them.  I could have told you that would have tasted like shiat.
2017-10-06 10:59:37 AM  
9 votes:
It takes 10 seconds to split, pit, and scoop an avocado.
2017-10-06 10:53:35 AM  
9 votes:
sounds like it might be useful for making shiatty NYC recipes for guacamole
2017-10-06 11:08:27 AM  
8 votes:

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 11:43:25 AM  
7 votes:

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 10:11:32 AM  
7 votes:
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 11:02:11 AM  
6 votes:
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 11:48:01 AM  
5 votes:

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 11:26:24 AM  
5 votes:
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 10:03:53 AM  
5 votes:
Ah, avocados. When ripe, they're the perfect topper for toast...

Right. I see where this is going.
2017-10-06 12:46:39 PM  
4 votes:
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 12:06:18 PM  
4 votes:
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 11:38:32 AM  
4 votes:

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 11:07:16 AM  
4 votes:
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 10:56:18 AM  
4 votes:

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 04:10:21 PM  
3 votes:
fitbottomedeats.com
2017-10-06 12:34:25 PM  
3 votes:

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 11:45:06 AM  
3 votes:
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 11:41:33 AM  
3 votes:

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 11:22:01 AM  
3 votes:
*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 11:12:27 AM  
3 votes:
demaL-demaL-yeH:

Bears repeating:

And, for the love of all things delicious and decent, STOP BRUISING THE FRUIT, FARKWITS!
2017-10-06 11:11:00 AM  
3 votes:

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 11:08:04 AM  
3 votes:
Avocados are gross to start with. Freezing them can't improve matters.
2017-10-06 10:20:48 AM  
3 votes:
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 02:02:01 PM  
2 votes:

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 12:38:48 PM  
2 votes:

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 12:17:22 PM  
2 votes:

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 11:53:45 AM  
2 votes:

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 11:53:33 AM  
2 votes:

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 11:34:15 AM  
2 votes:
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 11:32:12 AM  
2 votes:

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 11:27:42 AM  
2 votes:
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 11:27:30 AM  
2 votes:

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 11:09:53 AM  
2 votes:

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 11:04:37 AM  
2 votes:

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 10:55:22 AM  
2 votes:

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 05:47:56 PM  
1 vote:

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.


Nice! My family goes back to the early European settlement of that area. Cattle, peppers, and avocados. I grew up stealing Grandma's salt shaker and wandering the front grove, picking up avocados and eating then all day long.
I wasn't allowed in the back grove because of the workers living/squatting up there, but sometimes I'd sneak by so I could visit the dairy cows that lived over the hill.
It's all houses now. They even destroyed the hill by terracing it so they could fit even more houses. Grandpa died fifteen miles from the cabin he was born in. Never lived more than twenty miles from the ranch.
I can't eat avocados without reliving all that. They're part of my soul.
I adore avocados.
2017-10-06 05:11:14 PM  
1 vote:

CoysOdie: [img.fark.net image 337x450]


Even worse, the bathroom in my 70s-built childhood home had avocado fixtures. And pink and gold wallpaper.
c8.alamy.comThis isn't far off.
2017-10-06 02:02:58 PM  
1 vote:
img.fark.net
2017-10-06 12:44:35 PM  
1 vote:

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 12:25:17 PM  
1 vote:
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 12:20:57 PM  
1 vote:

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 12:17:58 PM  
1 vote:

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 12:11:05 PM  
1 vote:

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 12:10:30 PM  
1 vote:

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 12:03:14 PM  
1 vote:

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 11:54:25 AM  
1 vote:

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 11:53:59 AM  
1 vote:

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 11:52:36 AM  
1 vote:

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 11:42:50 AM  
1 vote:
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 11:39:25 AM  
1 vote:

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 11:36:21 AM  
1 vote:

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 11:32:45 AM  
1 vote:

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 11:26:48 AM  
1 vote:
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 11:22:38 AM  
1 vote:

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 11:17:32 AM  
1 vote:

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 11:12:28 AM  
1 vote:

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 11:09:15 AM  
1 vote:

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 11:07:30 AM  
1 vote:

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 11:05:51 AM  
1 vote:

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 11:03:38 AM  
1 vote:

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 10:59:07 AM  
1 vote:

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 10:56:07 AM  
1 vote:
Why would I buy a frozen version of Satan's Ass Spackle which I assume tastes like Avocados do.
2017-10-06 10:50:59 AM  
1 vote:

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
 
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