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Thread Number: 80019
/ Tag: Recipes, Cooking Accessories
Hi Prices and Lo Supply of Avacados: Changes in Guacamole |
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Post# 1039505 , Reply# 1 7/26/2019 at 13:35 (1,729 days old) by RP2813  (Sannazay) |
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Post# 1039506 , Reply# 2 7/26/2019 at 13:41 (1,729 days old) by ea56 (Cotati, Calif.) |
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I buy three avocados every week when I go grocery shopping, and I haven't had any problem finding them. The price has been varying between .99 to $1.39, and they’ve been some of the best avocados I’ve been able to buy in years. So, at least in my area there doesn’t seem to be any shortage.
The thought of guacamole made with squash is revolting to me. I’d just as soon do without avocados than substitute zucchini, which I like, but face it, squash ain’t avocado. BTW, if you want avocados (also works for tomatoes and peaches) to ripen quickly, put them in a plastic bag with some bananas. The bananas release ethylene gas, which is what produce warehouses use to ripen tomatoes and other fruit. I’ve been doing this for years. Conversely, if you want bananas to stay fresh, never put them in a plastic bag, not even when you buy them, leave them loose, and they will keep nicely for a week. Eddie | ||
| Post# 1039554 , Reply# 4 7/27/2019 at 01:15 (1,729 days old) by iheartmaytag (Wichita, Kansas) | ||
I know a Mexican restaurant that makes their Guac | ||
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Post# 1039555 , Reply# 5 7/27/2019 at 02:00 (1,728 days old) by ea56 (Cotati, Calif.) |
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I Never Thought of Peas
Harley as a partial substitute for avocados in guacamole, that sounds like it could work with enough seasoning to mask the peas. But I still think I’ll stick with the real deal. I always put a little sour cream in my guac anyway, and that stretches the avocados some, plus spoonful of salsa too.
Eddie This post was last edited 07/27/2019 at 02:45 | ||
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Post# 1039630 , Reply# 6 7/27/2019 at 21:00 (1,728 days old) by SudsMaster (SF Bay Area, California) |
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Not a problem here...
I have two mature avocado trees in my back yard.
One is a Haas variety, which usually bears fruit ripening in January, but with the crazy weather the past few years, it still has fruit maturing now and I've had a steady supply for the house. The other is a Bacon, which like Ralph says has a milder flavor (lower oil content). I find the Bacon to be very good in a green or mixed salad. That one usually ripens around May, but again it's still bearing ripe fruit now. It gets so I get sick of avocados... but I just started a low carb diet and I'm appreciating them more and more. Avocados tend to be alternate bearing, so who knows what next winter will bring. | ||
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