bellas@ttidcb.UUCP (Pete Bellas) (02/25/85)
There have been alot of avacado recipes. Here is my personal
favorite. Select an avacado of perfect ripeness (this may take
alot of practice, but it is worth it!). With a sharp knife
cut the avacado all the way to the seed, lengthwize, full circle.
Twist the avacado into two halves and remove the seed. Holding
the avacado inthe palm of your hand squeeze gently, the entire
half should pop out (if it doesn't it isn't "perfectly" ripe,
but it will do). Eat. If you still hungry (or if like me you
have no self control) you may repeat the process with the other
half. Simple recipies are the best.
-Pete-
" Live for today, for tomorrow we diet "
/<><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>\
^ ^
v Pete Bellas "When it is not necessary to make a decision, v
^ Citicorp TTI it is necessary to not make a decision." ^
v Santa Monica, CA Lord Faukland v
^ ^
v Path: ...!{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas v
\<><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>/hav@dual.UUCP (Helen Anne Vigneau) (03/01/85)
=> There have been alot of avacado recipes. Here is my personal
=> favorite. Select an avacado of perfect ripeness (this may take
=> alot of practice, but it is worth it!). With a sharp knife
=> cut the avacado all the way to the seed, lengthwize, full circle.
=> Twist the avacado into two halves and remove the seed. Holding
=> the avacado inthe palm of your hand squeeze gently, the entire
=> half should pop out (if it doesn't it isn't "perfectly" ripe,
=> but it will do). Eat. If you still hungry (or if like me you
=> have no self control) you may repeat the process with the other
=> half. Simple recipies are the best.
=>
=> -Pete-
=>
=> " Live for today, for tomorrow we diet "
Sounds like a fun time, but for a (*simple*!) variation, slice the avocado in
half, remove the pit, and sprinkle with garlic powder. Spoon out the pulp
and devour. NB: It's best to share this with a friend or else plan to be
alone for a while, as a proper amount of garlic tends to leave you (and
especially your breath, but the rest of you as well) with a rather
"distinctive" odor.
On a related topic, I'd be interested in knowing if anyone out there has had
any luck in germinating avocado pits. The technique I've always heard is to
let the pit dry out for a few days, then stab it with two or three toothpicks
and stick it into a glass of water, using the toothpicks to support the pit
so that it does not become completely immersed. Some years ago, I got this
to work; however, my late, not-so-great cat decided to attack the plant one
day, and . . . Every time I've tried the same approach since then, I either
get a moldy avocado pit in a glass of water or no results at all. Please
post or mail responses; if there's sufficient interest, guess what I'll do.
Helen Anne
{ucbvax,ihnp4,cbosgd,hplabs,decwrl,unisoft,fortune,sun,nsc}!dual!hav
If a man does not keep pace with his companions,
perhaps it is because he hears a different drummer.
Let him step to the music he hears,
however measured or far away.colonel@gloria.UUCP (Col. G. L. Sicherman) (03/02/85)
["There's a whole grape in every jar of Welch's!"] > Sounds like a fun time, but for a (*simple*!) variation, slice the avocado in > half, remove the pit, and sprinkle with garlic powder. ... Recipes that call for garlic powder should be posted to net.cooks.slop. ~~>-( -- Col. G. L. Sicherman ...decvax!sunybcs!gloria!colonel
jfh@browngr.UUCP (John (Spike) Hughes) (03/06/85)
G.L. Sicherman says that recipes calling for garlic powder should be posted to net.cooks.slop. He's wrong. I suggest that he try making a few of the dishes in Paul Prudhomme's Lousiana Cooking (and reading the introduction and remarks on seasoning) rather than posting such nonsense. Just because something isn't 'natural' the way Julia Child and friends like it doesn't make it 'bad'. Try eating a pile fo coffee beans instead of pouring boiling water over them and drinking the result. Sounds disgusting? Now ask yourself if it isn't just possible that garlic could be treated in some way that would yield an interesting result... -jfh
ed@mtxinu.UUCP (Ed Gould) (03/07/85)
> Recipes that call for garlic powder should be posted to net.cooks.slop. ~~>-( > -- > Col. G. L. Sicherman > ...decvax!sunybcs!gloria!colonel Paul Prudhomme, in his _Louisiana_Kitchen_ cookbook, calls for *both* fresh garlic and garlic powder. They're different and are used for different flavors, as he aptly explains in the book. There's also a wonderful discussion of the value and uses of different types and hotnesses of peppers for varied effects. -- Ed Gould mt Xinu, 739 Allston Way, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146
hav@dual.UUCP (Helen Anne Vigneau) (03/07/85)
<*munch*>
=> Recipes that call for garlic powder should be posted to net.cooks.slop. ~~>-(
=> --
=> Col. G. L. Sicherman
=> ...decvax!sunybcs!gloria!colonel
Aw, gimme a break, Kernel. :-) Garlic powder isn't much good for most
things, but with this particular recipe (if you can call something that
simple a recipe), you just can't get enough control by pressing a clove
of garlic. Note regarding the previous recipe: I forgot to mention that
a little salt goes well with the avocado and garlic "on the half shell."
Speaking of pressing garlic, does anyone know of a decent garlic press?
Do I have to go to Williams-Sonoma to find one that won't rust or lose
its handles (as has happened repeatedly with the plastic handles on the
press I got at Safeway)? My mother used to have (probably still does,
for all I know) a cast-aluminum one that was a bit difficult to clean,
since the strainer thingy doesn't pop out like the one I have does, but
I've never seen anything of that quality in any of my kitchen-shopping
forays. I'm just wondering whether they stopped making those things
25 years ago, or what.
Helen Anne
{ucbvax,ihnp4,cbosgd,hplabs,decwrl,unisoft,fortune,sun,nsc}!dual!hav
If a man does not keep pace with his companions,
perhaps it is because he hears a different drummer.
Let him step to the music he hears,
however measured or far away.