It's dire! No brand or source is defined on labels or displays. We have what are sold as 'Ripe', expensive ones, mostly 'EasyAvo' grown in South Africa, and rock hard cheaper 'For home ripening', avicsdos, a recently introduced category for too much fruit and berries. The main source countries are South Africa, Peru and Chile. But which foo business? Can't tell you.
I'm beyond chuffed you enjoy Tabled! I too am not a great fan of nachos, although I do go for most things crisp and salty. So I will follow your crispy bread suggestion. (I think it's time Melba toast made a comeback...)
Another fascinating read - as a friend of mine once observed, useless information is so much more interesting than the other sort! Loved the 'boil slowly for four hours' story! And I'm old enough to remember when everyone called them 'avocado pears'. Looking forward to trying out the dip, though as I'm not a nacho fan, I'll be using thin slices of sourdough rye bread, baked until crisp (air fryers are great for this!). I really do look forward to 'Tabled' appearing in my inbox!
I'm curious about which variety (or varieties) of avocados are available in Europe. The two varieties that are ubiquitous in the US are Hass, grown mostly in California and Mexico, and the Fuerte, grown more often in Florida and the Caribbean. The Hass, with it's leathery, wrinkled skin, is by far the most often available. The Hass has denser, more buttery flesh, and deeper flavor than the Fuerte, which has shiny, smooth skin and its flesh has a lighter texture, and (IMO) washed-out flavor. There are a number of other varieties, found more in backyard trees and small non-commercial groves in California and, no doubt in Mexico. I was able to get grapefruit-sized Bacon or Kent avocados at farmers markets when I lived in Los Angeles, and the flavor far surpassed the best Hass I've eaten. I have made guacamole so often, I could assemble it in my sleep. And much as I admire Dame Diana, I do not always agree with her rigid pronouncements about the way things MUST be made. I have heard her insist that THERE MUST NEVER BE GARLIC IN GUACAMOLE. Well, I add a half of a small clove pushed through a press. And I notice that there is no lime juice in her recipe, only the tomato to provide any acidity. I guarantee that tasted side by side, guacamole without a squeeze of lime juice will taste flabby compared to the one with lime juice. And the tiny bit of fresh garlic adds complexity. I usually add one tomatillo, which serves a dual purpose of extending the volume and adding tartness without adding liquid. I think that those of you who say you are not fans of (misnamed) corn tortilla chips, are missing the boat. The flavor of nixtamalized corn, or masa, which is what the tortilla chips are made from, is the very essence of Mexican cuisine. It is the firmament. Without masa, there are no tortillas--the bread of Mexico--no tacos, enchiladas, tamales, tostadas, chilaquiles, huaraches, sopes, or nachos. The flavor and texture of a tortilla chip when combined with a well-made guacamole, is perfection.
PLEASE let it be you who misled the Soviet guards about avocado cooking!
At Huset, in Mexico City (a fabulous restaurant if you ever find yourself in cdmx) they make avocado pizza. I was wary, but really it's excellent dough cooked on its own and then topped with slices of the freshest avocado you'll ever eat. It defies expectations.
Aside from my amusement at your remark on what might pass a seed the size of an avocado’s, I was led to wonder what the difference is between pips and seeds. I always assumed they were the same. Or perhaps by “pips or seeds” you meant to suggest these were two names for the same thing.
Thanks, Kate, that's very much appreciated! Never dreamt that signing up for Julia Watson's blog would spark off this sort of thing!
Probably the most reliable method.
It's dire! No brand or source is defined on labels or displays. We have what are sold as 'Ripe', expensive ones, mostly 'EasyAvo' grown in South Africa, and rock hard cheaper 'For home ripening', avicsdos, a recently introduced category for too much fruit and berries. The main source countries are South Africa, Peru and Chile. But which foo business? Can't tell you.
Magic!
I'm beyond chuffed you enjoy Tabled! I too am not a great fan of nachos, although I do go for most things crisp and salty. So I will follow your crispy bread suggestion. (I think it's time Melba toast made a comeback...)
Another fascinating read - as a friend of mine once observed, useless information is so much more interesting than the other sort! Loved the 'boil slowly for four hours' story! And I'm old enough to remember when everyone called them 'avocado pears'. Looking forward to trying out the dip, though as I'm not a nacho fan, I'll be using thin slices of sourdough rye bread, baked until crisp (air fryers are great for this!). I really do look forward to 'Tabled' appearing in my inbox!
I'm curious about which variety (or varieties) of avocados are available in Europe. The two varieties that are ubiquitous in the US are Hass, grown mostly in California and Mexico, and the Fuerte, grown more often in Florida and the Caribbean. The Hass, with it's leathery, wrinkled skin, is by far the most often available. The Hass has denser, more buttery flesh, and deeper flavor than the Fuerte, which has shiny, smooth skin and its flesh has a lighter texture, and (IMO) washed-out flavor. There are a number of other varieties, found more in backyard trees and small non-commercial groves in California and, no doubt in Mexico. I was able to get grapefruit-sized Bacon or Kent avocados at farmers markets when I lived in Los Angeles, and the flavor far surpassed the best Hass I've eaten. I have made guacamole so often, I could assemble it in my sleep. And much as I admire Dame Diana, I do not always agree with her rigid pronouncements about the way things MUST be made. I have heard her insist that THERE MUST NEVER BE GARLIC IN GUACAMOLE. Well, I add a half of a small clove pushed through a press. And I notice that there is no lime juice in her recipe, only the tomato to provide any acidity. I guarantee that tasted side by side, guacamole without a squeeze of lime juice will taste flabby compared to the one with lime juice. And the tiny bit of fresh garlic adds complexity. I usually add one tomatillo, which serves a dual purpose of extending the volume and adding tartness without adding liquid. I think that those of you who say you are not fans of (misnamed) corn tortilla chips, are missing the boat. The flavor of nixtamalized corn, or masa, which is what the tortilla chips are made from, is the very essence of Mexican cuisine. It is the firmament. Without masa, there are no tortillas--the bread of Mexico--no tacos, enchiladas, tamales, tostadas, chilaquiles, huaraches, sopes, or nachos. The flavor and texture of a tortilla chip when combined with a well-made guacamole, is perfection.
PLEASE let it be you who misled the Soviet guards about avocado cooking!
At Huset, in Mexico City (a fabulous restaurant if you ever find yourself in cdmx) they make avocado pizza. I was wary, but really it's excellent dough cooked on its own and then topped with slices of the freshest avocado you'll ever eat. It defies expectations.
Aside from my amusement at your remark on what might pass a seed the size of an avocado’s, I was led to wonder what the difference is between pips and seeds. I always assumed they were the same. Or perhaps by “pips or seeds” you meant to suggest these were two names for the same thing.