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Post by rikita on Jun 27, 2013 13:27:20 GMT
thought the avocado i bought was really ripe (somehow it felt soft outside and looked ripe) so i cut it open - only to find that instead, it is still very hard and unripe. now, partly cut i worry it will go bad before it gets ripe. anything i can do with an unripe avocado?
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Post by tod2 on Jun 27, 2013 14:11:59 GMT
Yes Rikita, Go on the recipe net like BBC Food and find a recipe for baked avocado. You can stuff the little hollow with something like tuna or goats cheese ad bake it. You definitely cant try and ripen it anymore once open. What a pity you are not next door to me - we have avocado's raining down from our tree! (Nice butter ones too!)  What is Koningsberg klopse? |
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Post by fgrsk8r1970 on Jun 27, 2013 16:00:49 GMT
Tod2 - oh how I wish I would live next to you LOL... Guacamole heaven!!!
Königsberger Klopse are meatballs made from very finely ground veal along with onions, eggs, and spices. The traditional recipe uses anchovy.
The meatballs are carefully simmered in salt water, and the resulting broth is mixed with roux, cream, and egg yolk to which capers are added. Capers are an essential ingredient !!!
I think I had them once as a 16 year old and was not enchanted LOL, but now I probably would like it. My palate has evolved a LOT since then ! (it was also served at the cafeteria where I worked so the quality was probably lacking as well)
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Post by Deleted on Jun 27, 2013 18:17:47 GMT
I have had avocados that refuse to ripen despite all the tricks (placing in a paper bag etc.). So very frustrating!!
I had never heard of baking them, what a great alternative despite having to turn the gas oven on in the hot summer for one stinking, stubborn avocado....
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Post by Deleted on Jun 27, 2013 19:41:08 GMT
Avocados are evil. Sometimes they are as hard as stone, so you leave them a few days to ripen and then they turn into black mush when you have your back turned.
Just a question to people in avocado country -- Mexico perhaps -- are avocados sold perfectly ripe, or do you sometimes face the same problems that the rest of us do?
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Post by rikita on Jun 27, 2013 21:08:21 GMT
cool, will look into the baked avocados! curious what that will taste like!
was my first attempt at königsberger klopse and i thought it turned out quite alright. it is indeed the capers that make all the difference... i didn't add eggs but added some cream to either the meatballs or the sauce. might try that next time...
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Post by lagatta on Jun 28, 2013 0:46:04 GMT
casimira, I'm so happy to have a little countertop convection oven. Living alone, it is a lifesaver, as baked foods have that nice satisfying "doneness" without having to fry them. So useful for one fillet of fish, for example. I even make a small pizza in it - it bakes evenly, like a large oven, and unlike non-convection toaster ovens.
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Post by bixaorellana on Jun 28, 2013 1:57:33 GMT
Just a question to people in avocado country -- Mexico perhaps -- are avocados sold perfectly ripe, or do you sometimes face the same problems that the rest of us do? In markets, the avocados are usually at least close to ripe, as is all produce. I rely on the vendors, who'll tell you, "These two are for today, this one is for tomorrow, and this one for day after tomorrow." But in supermarkets they can indeed be rock hard. I hardly ever buy produce in the supermarket, preferring to get things in season at the market. |
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Post by Deleted on Jun 28, 2013 15:55:29 GMT
casimira, I'm so happy to have a little countertop convection oven. Living alone, it is a lifesaver, as baked foods have that nice satisfying "doneness" without having to fry them. So useful for one fillet of fish, for example. I even make a small pizza in it - it bakes evenly, like a large oven, and unlike non-convection toaster ovens. How right you are wise woman. The friends I just visited had a really nice convection oven and I was amazed at it's versatility. I wish I had more counter space, mine is ultra limited but would well be worth the while of shuffling some stuff around to make room for one. |
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Post by Don Cuevas on Jun 28, 2013 16:04:35 GMT
Avocados are evil. Sometimes they are as hard as stone, so you leave them a few days to ripen and then they turn into black mush when you have your back turned. Just a question to people in avocado country -- Mexico perhaps -- are avocados sold perfectly ripe, or do you sometimes face the same problems that the rest of us do? K2, we buy graduated avocados in the mercado. We ask for them to be eaten today, mañana, or el día despúes de pasada mañana. Sometimes they ripen faster than we can eat them. Nothing is perfect, despite living 35 miles from the Avocado Capital, Uruapan, Michoacán. |
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Post by Deleted on Jun 28, 2013 19:06:52 GMT
We have a plethora of avocados here as well, and purchase them of various stages of ripeness. Rarely does a day go by when we don't imbibe at least a few, sometimes just with a squirt of lime juice without any fuss. Mostly they are incorporated in a salad with a tamari vinaigrette and fresh herbs form the garden,mint, cilantro and the like.
I have fond memories of my first avocados, during our courting days my husband always would bring me avocados. I never had tasted them before moving here, there weren't that available growing up in the NE at that time and were quite unique, much like okra, and artichokes.
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Post by mich64 on Jun 28, 2013 19:16:42 GMT
I had my first avocado earlier this year. They were something my mother never bought so they were not part of my diet. They are now! I love them.  |
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Post by fumobici on Jun 28, 2013 23:10:25 GMT
As a native Californian, I was of course regularly fed avocados and artichokes as a child. I thought everyone ate them.
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Post by Deleted on Jun 29, 2013 4:55:56 GMT
I had never eaten an avocado or knew what one was until my family moved to California.
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Post by rikita on Jun 29, 2013 17:21:31 GMT
i don't know when i first ate them, but i guess it must have been in my late teens. before that, they weren't that common here (and even less of course in the gdr, when i was a kid) ... i think at first most people wouldn't try them even when they were sold, because they didn't know what it was or how to eat them. but my family has always been a bit more experimentative with food (and we have relatives in the west who knew these types of things for longer) ... most often at home we'd make an avocado cream out of them, but i often just eat them with a spoon, putting a bit of salt in. or i put slices on bread and some cheese on top.
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Post by Deleted on Jun 29, 2013 17:45:23 GMT
I didn't even know that they were not a sweet fruit when I first saw one.
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Post by bixaorellana on Jun 29, 2013 18:47:04 GMT
As a native Californian, I was of course regularly fed avocados and artichokes as a child. I thought everyone ate them. Artichoke story: in the late 70s I worked for a tiny publishing company out of a house above Carmel Valley. In artichoke season my boss and his family would take advantage of the culls -- artichokes somehow not worthy of being sent to market. They would give me as many as 3 paper grocery sacks at a time full of perfect and perfectly fresh artichokes. Heaven! I had never eaten an avocado or knew what one was until my family moved to California. Really?! I never remember not knowing about & eating avocados. My dad was recalled into the service in 1951 for the Korean war & we went to San Diego where he attended some kind of school. I know my mother already knew & liked avocados because she told me she took full advantage of being in California to gorge on them. She said she couldn't understand why she suddenly gained weight. |
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Post by bixaorellana on Oct 26, 2013 1:53:08 GMT
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Post by Deleted on Oct 26, 2013 5:23:28 GMT
It's true that I myself sometimes have trouble swallowing those avocado pits as well as expelling them from my system after digestion.  |
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Post by Don Cuevas on Oct 26, 2013 7:57:05 GMT
It's true that I myself sometimes have trouble swallowing those avocado pits as well as expelling them from my system after digestion. We can buy avocados, in season, for a pittance. Like $12 pesos Mexicanos for a kilo. Occasionally, the price rises to $18 pesos. When it gets to $26 pesos, we know that the season is ending, or over. |
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