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Avocado

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Comments

  • delroofer
    delroofer Posts: 857
    A proper club sandwich should contain avocado.
  • grumpyaddick
    grumpyaddick Posts: 6,598
    delroofer said:

    A proper club sandwich should contain avocado.

    Are you insinuating we are not a proper club?
  • shine166
    shine166 Posts: 13,984
    love em, bit of lemon stops them going brown
  • grumpyaddick
    grumpyaddick Posts: 6,598
    shine166 said:

    love em, bit of lemon stops them going brown

    But what about avocados?

  • shine166
    shine166 Posts: 13,984
    grumpyaddick said:

    shine166 said:

    love em, bit of lemon stops them going brown

    But what about avocados?

    ah, wrong thread :)
  • daveaddick
    daveaddick Posts: 1,926
    Lovely with tomato, mozzarella, basil and a bit of french dressing yum, yum!
  • Oggy Red
    Oggy Red Posts: 44,990
    Love 'em. Feel really energised after eating them.
  • ChicagoAddick
    ChicagoAddick Posts: 4,418
    Love 'em. Bermudian avocado's are much bigger as well.
  • LoOkOuT
    LoOkOuT Posts: 10,926
    We still call them Avocado Pears too.
  • Spanish
    Spanish Posts: 856
    edited April 2013
    Chunes said:

    Love them. Mexican avocados
    just came into season and we got our first delivery today. They are awesome.

    The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.

    I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.

    Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!

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  • grumpyaddick
    grumpyaddick Posts: 6,598
    Spanish said:

    Chunes said:

    Love them. Mexican avocados
    just came into season and we got our first delivery today. They are awesome.

    The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.

    I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.

    Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!
    He sounds like a top chef or one of those international food writers to me
  • ShootersHillGuru
    ShootersHillGuru Posts: 50,676
    Love em.
  • Chunes
    Chunes Posts: 17,588
    Spanish said:

    Chunes said:

    Love them. Mexican avocados
    just came into season and we got our first delivery today. They are awesome.

    The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.

    I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.

    Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!
    Just a chef. Definitely not a top chef. But lucky enough to work for one.
  • ShootersHillGuru
    ShootersHillGuru Posts: 50,676
    Serious question Chunes. How can I cook a fail proof duck breast ?
  • Chunes
    Chunes Posts: 17,588
    edited April 2013
    Little bit of oil in the pan, get it hot, then put your duck breast in skin side down. Cook it til the fat has rendered.

    Then flip the breast over to the other side and immediately take the pan off the heat. Leave the breast there for about 15-20 minutes or preferably til it's close to room temperature and it'll be perfect every time.

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