The avocado thread

[Skybird]

We haven't had a kitchen and food thread for quite some time now. Maybe time for another one? My suggestion is: avocados.

I learned about them last year. I came into contact with them before, but never knew what to do with them, and found them quite disgusting to eat. It just did not came to my mind that I should smash and spice them up, making dips, creams and filling of them. I treated them as an ordinary vegetable, or tried so, and that experiment failed terribly. :)

This has changed, I have beocme a big fan, and I know process one avocado in diffrent style as a topping or filling for baguette and flatbread, dressing for pasta and even boiled potatoe. Also as spread for simple bread.
I use three base recipes.

1.
one avocado, some olive oil, water and lemon juice until it has a processable consistence, 1 clove of smashed garlic, salt, black pepper, plenty of wild garlic. On or in baguette, flatbread that is polstered with fresh Feta cheese, etc. - I kill for this.

2.
one avocado, salt, black pepper, lemon juice, water, lots (!) of dill, anchovy paste, dried sea weed, nicely smashed in a blender. Then chop a few shrimps in and short so that they stay coarse. Spread a thin layer of the paste on the baguette or bread bag, like a sandwich with butter, then line the base with thin smoked salmon, and then cover this with the actual amount of avocado paste. - Not just for fish lovers!

3.
one avocado smashed, then olive oil, salt, paprica powder, hilli powder, oregano, possibly thyme, rosemary, a lot of parmesan ! Add small pieces of paprika laid to taste in vinegar water and/or tomatoes; diced salami are also good, chopped onion. - Good basis for variations in Italian and Mediterranean taste experiments. Feta cheese.

The advantage of this food is: its extremely healthy, its tasty, it is easy to make, it is cheap, and it is delicous.

What are your favourite dishes with avocado? I know that some people treat and roast them in slices like any vegetable, but I have no idea what to do with them. Completely new dips made of them also would be interesting to know, sauces like the ones I described above. I think about trying them for something sweet, with fruits, honey, coconut oil and such: for pan cake maybe, or crepes.

[Moonlight]

Bleeding avocado Skybird, why not Schnitzel, or Labskaus, Königsberger klopse or Maultaschen, are you turning into a bloody yuppie you daft pillock, I wouldn't eat that garbage if you paid me. :O:

[Skybird]

I love original Wiener Schnitzel, I love it absolutely. I make them sometimes, but not too often, it give shell to the kitchen, the smell stays until the next day.

But Labskaus and Klopse I take as a personal insult, and Maultaschen is what I turn the other into when he tries to make me eating them. :D

I thought the same like you about Avocados, until I finally learned how great they are to be turned into dips, sauces, BBC marinades I assume as well, and the way I described it above. Better, far better taste than some industrially filled flasks with poisonous ready-to-eat sauces from the chemistry lab. Although I admit some of those sauces I like, too, namely Heinz sweet chilli sauce and P&W Burger Dressing (German-Danish recipe). Just does not serve my weight well. - Avocados taste as good or bad as you season them.

You see, I eat very fatty now. But it is good fats and oils, not that industrial waste they sell in the supermarkets, not bad fats and oils. Avocadoes have 15% fat. And I have started to loose weight that way! :03: After christmas, it were awful 91 kg. Now I am in the 83s, after 2.5 months of eating fat. Thats a joke in itself. What I had to give: no sweets, no sugar, one fruit per day only, no alcohol (daily a glass of red vine before).

But lets leave this thread to avocados.

Heck, I must try them with mustard, I love mustard, the very simple ordinary German one.

Smashed Avocado, mustard. And honey, maybe? Yeah, honey. Maybe some Aceto Balsamico. Rosins. Some pine nuts (if my squirrels leave me some, they become quite shortlipped if it comes to their nuts...)

And while I think "sweet", I wonder about Avocado Asia style. Maybe with Indoesnian soy sauce: ketjap manis. Sharwood curry powder. Again some rosins. Mild, sweet begetable onions, these big ones, you know. But for what? Roasted beef and chicken? Sharply roasted beef and chicken, that sounds like a way to go.


Hell, I am hungry. Its 1 a.m.

[Rockstar]

one my favorite easy to make breakfasts, i like the colors too. lightly oil a frying pan with olive oil. overlap sliced tomato and avocado in the pan. mix two large eggs and pour over the veggies and cook, season too taste with whatever . turn, fold, and plate.

[3catcircus]

Avocado, tomato, onion, jalapeño, cilantro, lime juice, salt, pepper. Mash and smash. Serve with tortilla chips, crusty bread, whatever.

There can be only one (recipe)...

[ET2SN]

Better yet, peel one ripe avocado using a potato peeler, slice into slices. :O:

Squeeze juice from a freshly cut lemon or lime (key lime rocks if you can get it) over slices. Step back 2 meters/6 feet from slices and throw a small pinch of salt at the slices.

Start eating.

[Moonlight]

Better yet, step one, peel one over ripe avocado, squeeze cat piss from an innocent looking kitten, mix with freshly blended kitten faeces, garlic, onions and leeks. Step two, go outside and hide, pick your target (preferably someone you dislike) step back, take aim and throw. :D

Step three, make another one, if hungry, have a bite, no need to waste any, wait for the next victim, repeat. :haha:

No rodents were mistreated when testing this. :O:

[Skybird]

one my favorite easy to make breakfasts, i like the colors too. lightly oil a frying pan with olive oil. overlap sliced tomato and avocado in the pan. mix two large eggs and pour over the veggies and cook, season too taste with whatever . turn, fold, and plate.
Hm, that is roughly what I tried longe rtime ago to get the avocados into an eatable cdonditoion, but I failed miserably to add the needed taste to them. Any secret ingredient in your seasoning or herbs I should know of?



P.S.
Schabziger Klee! (=Blue fenugreek? Blue meliot?) I need to try it!

[Skybird]

Avocado, tomato, onion, jalapeño, cilantro, lime juice, salt, pepper. Mash and smash. Serve with tortilla chips, crusty bread, whatever.

There can be only one (recipe)...
What is cilantro? Dont know the word, dont have it in the dictionary.

[MaDef]

What is cilantro? Dont know the word, dont have it in the dictionary.

leaves from the coriander plant, in my neck of the woods found mostly in salsa and (surprise, surprise) guacamole.


My wife has 2 avocado trees in the yard a Pinkerton and a Haas, she usually slices it for salads, puts it on toast w/roasted sesame seeds, or makes a dip for crackers and chips.

FYI although I have to tend her trees I do not eat avocado, eating something that looks like it came out of the south end of a north bound baby just isn't appealing.

[Catfish]

Anyone care to post an exact recipe, i mean with definite quantities ? :)

[mapuc]

Yea
Post a recipe where avocado is a part of the dish

Markus

[Skybird]

Regarding my three recipees, just dare to start. Tastes of peopel are different, the one prefers more and the next less salt, more fishy taste or less. The more intense a taste of an ingredient is, the smaller the ammount you get started with. Anchiva opaste for example is recommended to get started with slowly. Wild garlic on the other hand - one table spoon.

Just dare it.

Just short time ago I could not stand acovados, really. A total and complete Bäääh!. Now I love them!

Their advantage also is that they taste of almost nothing themselves, like pure fat, there only is a very mild nut arome. So they will taste according to what you add to them, you are free, like combining the spread on your pizza.


A tip: do buy them fresh, when they have no soft spots. But leave them in the wamrth at home until they get slightly soft if you squeeze them. They have formed a mild nuts aroma then, and are easier, softer to smash if you, like I prefer, want to turn them into a spread, dip, sauce. They are very fat, so hot, intense spicing is absolutely okay. I calculate with 1.5-2 cloves of garlic - per 1 avocado fruit!

[ET2SN]

What is cilantro?

Its kind of like punky lettuce. :06: Like lettuce you found at the back of the cupboard, a couple of weeks after someone hid it there. :o Its also totally overblown in North America where its served in all Latino dishes, pancakes, tea, sports drinks, chewing gum, puddings, etc. Imagine dandelion leaves that taste disgusting. :yep:

[Skybird]

It's "Koreander", in German. Must have made a typo again when I was looking for it.



Pasta with a cream sauce made from cream with lots of lentils, braised in onions, with lots of coriander (an unbelievable lots of it), parmesan and cayenne pepper - delicious! The only way I eat lentils, and then can'T stop - actually I can't stand them little bugs.

[Skybird]

And on the avocados, those of you wanting to try but never have handled them: when they are soft and creamy, cut them with a knife to the centre pits/nut/core, and then once 360° around it. Then turn the two halves of the avocado like you would with a peach. Use a sharp-edged teaspoon to scrape the creamy fruit meat out and off the hard skin. Smash it with a fork or better a blender.
A bit like making herb butter.

[Jeff-Groves]

Just don't eat them when your angry!

[ET2SN]

BTW, I may as well post this here:

https://www.miltoncreamery.com/collections/cheese/products/4-alarm-cheddar?variant=33615122825261

"4 Alarm Cheddar is our own unique blend of four different peppers: chipotle, chili, jalapeno and ghost." :o

https://cdn.shopify.com/s/files/1/0390/3438/8525/products/ScreenShot2020-06-12at2.33.23PM_600x.png?v=1610393689

Yet, it isn't YouTube-bucket-challenge-freak-show-gross-out hot. If you're into Heat, its a really nice blend of peppers. If you aren't into Heat, its still a really nice blend, just slice it really thin. :up:

This stuff also yells out for other foods. Added to homemade burritos or shredded over a bowl of hot chili, one neighbor had outstanding results adding it to baked mushroom caps.

Just understand that shipping is pretty high (unless you can buy it at your local grocery :O: ). Still, take the chance if you ever wind up with some kind of government windfall money. :yep:

[Catfish]

It's "Koreander", in German. Must have made a typo again when I was looking for it. [...].
In german Koriander is Koriander seeds, while "Cilantro" are the green leaves of Koriander.
Do you all use fresh greens, or can one also use dried cilantro etc. ?:hmmm:

[Skybird]

I use dried one, like you get in big plastic bags in Asia food shops.


Else, I prefer, since you live in Germany, the "Gefriergetrocknet" green herbs by Ostmann, that are the ones with blueish labels and silver caps. They make a big difference, a very big difference to dried herbs of other brands or series. They are much more tasty and fresh. Basil, Majoran, Oregano, Dill, Thyme, Rosmary, Wild Garlic I use a lot, and to have them in this format is an excellent compromise of good taste (not this typical washed-out, sometimes "foul", strange taste that dried herbs usually have) and always being supplied with them at home. You know that, you want to prepare something, and the fresh green is not available currently or you do not want to leave the house.

Also, this way its less work.

The glasses look like this:
https://m.media-amazon.com/images/I/41VR7+Hn3CL.jpg
If dried herbs - than these and no others. In fact I do not care for gettign fresh herbs anymore, the difference is so minor and the work is so much more...

[3catcircus]

Its kind of like punky lettuce. :06: Like lettuce you found at the back of the cupboard, a couple of weeks after someone hid it there. :o Its also totally overblown in North America where its served in all Latino dishes, pancakes, tea, sports drinks, chewing gum, puddings, etc. Imagine dandelion leaves that taste disgusting. :yep:

I'm guessing you're genetically-predisposed to cilantro tasting bad. Someone else predisposed described it as tasting like soap or armpits.

[3catcircus]

In german Koriander is Koriander seeds, while "Cilantro" are the green leaves of Koriander.
Do you all use fresh greens, or can one also use dried cilantro etc. ?:hmmm:

Fresh. There is no substitute.

That having been said, if you also can't get fresh jalapeños, anaheims, or serranos, just don't bother trying to make guac. No chillies, no asian or indian peppers will do.

I've been to Mexican restaurants the world over, and they all screw it up the moment they substitute with local items.

[ET2SN]

I'm guessing you're genetically-predisposed to cilantro tasting bad. Someone else predisposed described it as tasting like soap or armpits.


Not like soap, more like corpse armpits. :doh: Or maybe like finding some black licorice in your Aunt's handbag that's been there since the Carter administration. :o

[ET2SN]

Fresh. There is no substitute.

That having been said, if you also can't get fresh jalapeños, anaheims, or serranos, just don't bother trying to make guac. No chillies, no asian or indian peppers will do.

I've been to Mexican restaurants the world over, and they all screw it up the moment they substitute with local items.


Et2sn's first rule of travel: Never, ever, EVER order a pizza in Japan. Yeah, it looks right. But it ain't. :doh:
That thing next to the mushroom that looks like a tentacle? Yep.

[Jeff-Groves]

Not sure what is worse.
Anchovies or Octopus/Squid.
:doh:

[Skybird]

Beware the kernel of avocados. Many say they are also eatable and oh so healthy. Hehe, think twice:

Today I red that the kernel of an avocado in fact is so poisonous that in Mexico they grate and pulverize it, mix it with cheese and fat and put it out on the street - as mouse and rat poison. Bon Appetit.

Mother nature hasn't made this kernel big and glibbery and fully loaded with an arsenal of chemcial weapons for no reason. The fruit is that attracts eating animals, but the kernel is what is the future life of the plant: its not meant to be eaten, but to get dispersed while staying intact.

Do not eat the kernels, grated or in any other way.

[3catcircus]

Et2sn's first rule of travel: Never, ever, EVER order a pizza in Japan. Yeah, it looks right. But it ain't. :doh:
That thing next to the mushroom that looks like a tentacle? Yep.
Tentacles I can deal with.

Squid ink pizza sauce? No thanks.

Corn? Whole chicken? Pass.

Mayo on pizza? Huurrrlllll... ��

I was at T.Y. Harbor during a business trip - it's right around the corner from Shinagawa Station (and within staggering distance of the hotel).

Beautiful-sounding Kobe burger. Ruined!! by them slathering Kewpie mayo all over the bun. My teammates enjoyed busting my balls over the fact that I ended up discarding everything but the meat and cheese, scraping off the mayo, and eating with knife and fork.

Ever since, I only get the fried chicken there. Beautiful fried chicken, but the half portion is a whole chicken, so I end up splitting a meal with someone else.

[Jeff-Groves]

Beware the kernel of avocados. Many say they are also eatable and oh so healthy. Hehe, think twice:

Today I red that the kernel of an avocado in fact is so poisonous that in Mexico they grate and pulverize it, mix it with cheese and fat and put it out on the street - as mouse and rat poison. Bon Appetit.

Mother nature hasn't made this kernel big and glibbery and fully loaded with an arsenal of chemcial weapons for no reason. The fruit is that attracts eating animals, but the kernel is what is the future life of the plant: its not meant to be eaten, but to get dispersed while staying intact.

Do not eat the kernels, grated or in any other way.

Yep.
A study in mice found that avocado seed extract showed no toxicity when ingested in concentrations up to 227 mg per pound (500 mg per kg) of body weight per day. Mice who ingested this or a higher level of avocado seed extract died within 24 hours

So how much does a mouse weigh and what's the lethal dose for a mouse?
:hmmm:

[ET2SN]

Tentacles I can deal with.

Squid ink pizza sauce? No thanks.

Corn? Whole chicken? Pass.

Mayo on pizza? Huurrrlllll... ��

I was at T.Y. Harbor during a business trip - it's right around the corner from Shinagawa Station (and within staggering distance of the hotel).

Beautiful-sounding Kobe burger. Ruined!! by them slathering Kewpie mayo all over the bun. My teammates enjoyed busting my balls over the fact that I ended up discarding everything but the meat and cheese, scraping off the mayo, and eating with knife and fork.

Ever since, I only get the fried chicken there. Beautiful fried chicken, but the half portion is a whole chicken, so I end up splitting a meal with someone else.

The problem with Japanese pizza was/is the sauce. It was important that it was red, after that anything goes. :doh:

It could be ketchup, it could be banana ketchup, it could be cherry jam, it could be all three- but it wasn't marinara or anything remotely close. :06:

[Catfish]

A bit OT ..

https://www.youtube.com/watch?v=dNJdJIwCF_Y

[3catcircus]

The problem with Japanese pizza was/is the sauce. It was important that it was red, after that anything goes. :doh:

It could be ketchup, it could be banana ketchup, it could be cherry jam, it could be all three- but it wasn't marinara or anything remotely close. :06:

I've been pretty lucky in that regard - all the red sauce on pizza I've ever eaten there has been actual pizza sauce. The mayo, though, I've been fooled several times - if it looks like it's extra cheese, it's not - it's a thick layer of cooked mayo...

[Skybird]

So how much does a mouse weigh and what's the lethal dose for a mouse?
:hmmm:
Probably its that much that you can grate off a seed, mix with cheese and fat and put out on the street to kill mice. ;) :O:

[Jeff-Groves]

well. being a mouse is less then a pound?
Around 14.1875 Milligram will do it.

[Skybird]

I have no clue, and I do not care. I assume they would not do in Mexico the way I described if it would not work. So - the dose, whatever it is, seems to suffice.



But feel free to eat the seeds as well, if you want. As long as you do not hold me responsible for any unwanted consequences afterwards.

[Jeff-Groves]

:haha:

I was just figuring the math for fun.
I don't like avocados myself but may be a nice addition to my Mouse fighting skills!
:03:

[Aktungbby]

This thread's makin' me hungry! :Kaleun_Salivating: I love smoked salmon on a toasted onion bagel with dill, capers, tomato, cucumber & purple
onion slices, and Philadelphia cream cheese...or a creamy spooned-out avocado if short on Cream cheese. Always
a '10' for presentation> https://www.thespruceeats.com/thmb/k-bd4Xk09-lTrc3gnlAmurXnDK8=/2000x0/filters:no_upscale():max_bytes(150000):strip_icc() :format(webp)/open-face-smoked-salmon-bagel-101094-step-04-6db0499984db42a399e1aba614857389.jpghttps://www.subsim.com/radioroom/picture.php?albumid=815&pictureid=11786 <served with 2 Buck Chuck Chardonnay after an afternoon on the high seas!

[Jeff-Groves]

Probably gonna see an episode of some Murder Porn show titled
"Death by Avocado"
At some point.
:nope:

[ET2SN]

This thread's makin' me hungry! :Kaleun_Salivating: I love smoked salmon on a toasted onion bagel with dill, capers, tomato, cucumber & purple
onion slices, and Philadelphia cream cheese...or a creamy spooned-out avocado if short on Cream cheese. Always
a '10' for presentation> https://www.thespruceeats.com/thmb/k-bd4Xk09-lTrc3gnlAmurXnDK8=/2000x0/filters:no_upscale():max_bytes(150000):strip_icc() :format(webp)/open-face-smoked-salmon-bagel-101094-step-04-6db0499984db42a399e1aba614857389.jpghttps://www.subsim.com/radioroom/picture.php?albumid=815&pictureid=11786 <served with 2 Buck Chuck Chardonnay after an afternoon on the high seas!


Go back to my cheese post in this thread, click the link, and bite the bullet. :yep:

Trust me, you'll forget the shipping fee after the first taste. :D

[Skybird]

Salmon is the Germans' most favourite fish dish. Mine, too. Followed by Makrela, and Herring in cream with Dill.

[Camaero]

Reading about your first experiences with avocados was funny to me. I grew up with them as a very normal part of my life and with easy access to avocado tree orchards. I use them with tons of dishes, and I don't mind eating them plain either.



It reminded me of when I was quite young and tofu caught on (in my area anyway) and my dad brought home a block from the store. He told me it was a new thing showing up and supposed to be very healthy. We both took some bites of it raw and were far from impressed. Next he tried sauteing it, but we remained severely disappointed. Many years later, I met my eventual wife and she showed me a whole new life with tofu. The things she does with it, from bacony crumbles to breaded chickeny piccata just blow me away. We must go through two blocks a week sometimes.



Anyway, I've had avocado ice cream... which I admit sounds terrible. But somehow... SOMEHOW IT WAS AMAZING. They also make some kind of pudding with it that I have not tried, but I would not be shocked if that was good too. Maybe it's just because I'm from California and we put avocado on everything.

[Skybird]

Hehe, I started 30 years ago with Tofu and the belief that it is healthy, and Avocado meant nothing to me until recently.



Today I know that Tofu and soy are quite unhealthy and I avoid them, but Avocado has become anindispensable ingredient in my kitchen.



It also freaks out the green crowd, which provides me with an additional feel well bonus. :cool:

[Skybird]

Friends asked me about how I make Avocado creme. It seems many people who are new to Avocados, do not see what to do with them, I mean it does not taste well if tried pure or sliced in a pan, and many people, myself included, miss on first try that it should best be used not as a main dish, but as a culinaric "accessoire": a creme, a pesto, a dip, a spread, a sauce. I went wrong on my first two meetings with Avocados years ago, my parents did, friends, and two or three other people I know from German forums.



I made this video to answer their question. If they can benefit from it (hopefully), then why those of you who are new to avocados not as well...


https://www.youtube.com/watch?v=iU2sf-g3mNM

[Onkel Neal]

What is cilantro? Dont know the word, dont have it in the dictionary.

Oh man, you have some wonderful new foods to look forward to!

Guacamole is awesome,
https://www.allrecipes.com/recipe/14231/guacamole/

Pico De Gallo goes great with it
https://www.the-girl-who-ate-everything.com/pioneer-womans-pico-de-gallo/

[Jimbuna]

Ate both on more than a few occasions whilst in Mexico :yeah:

[Skybird]

On health benefits of daily avocados.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6658913/


ABSTRACT

Background

Avocados contain fiber, lutein, and vitamin E, and they are a rich source of MUFAs. The effect of including an avocado daily as part of a hypocaloric weight-loss diet on weight loss is not known.

Objective

The aim of this study was to determine the effect of daily avocado consumption as part of a hypocaloric diet on weight loss, body composition, satiety, biomarkers of inflammation, and intestinal microbiota composition.

Conclusions

Daily Hass avocado consumption as part of a hypocaloric diet supported weight loss, a decrease in serum HGF, and an increase in the abundance of bacteria involved in plant polysaccharide fermentation. This trial was registered at clinicaltrials.