Walnuts are frequently used here, too, given the versatility and regular turnover (freshness). But, yes, it's pesto season (tonight's dinner!)
"The Art of the Australian Breakfast" -- featured in the gentrified parts of NYC.
The Art of the Australian Breakfast - The New York Times
One of my antipodeian friends verifies that avocado toast is a favorite of his family, Vegemite not so much.
The Art of the Australian Breakfast - The New York Times
One of my antipodeian friends verifies that avocado toast is a favorite of his family, Vegemite not so much.
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so that is where all the good avocadoes went to. All we can get down here right now is small tiny little things that aren't even ripe after weeks of waiting. haha
I can confirm that I want to try avocado on toast but if you ask anyone else I'm sure they'll say that avocado is disgusting on toast. I think my aussie mates are trolling the lot of you (like we did with vegemite) but that is my personal opinion.
As for breakfast the favourite is whatever is available, poached eggs (runny eggs) on toast is a favourite in this family.
I can confirm that I want to try avocado on toast but if you ask anyone else I'm sure they'll say that avocado is disgusting on toast. I think my aussie mates are trolling the lot of you (like we did with vegemite) but that is my personal opinion.
As for breakfast the favourite is whatever is available, poached eggs (runny eggs) on toast is a favourite in this family.
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In California, avocado is relatively inexpensive at this time of year. 4 medium-size avos for $5, 2 large-size for $5, at a fancy upscale supermarket in a wealthy (for Silicon Valley) neighborhood. At the farmer's market they sell 3 mediums for $2. In both cases the avocadoes need 1-2 days after purchase, for perfect ripeness.
Fresh guacamole in bowl #1, salsa cruda with fresh tomatoes from the back yard in bowl #2, tortilla chips in bowl #3, plus a few summertime beverages, out on the back deck. Very nice.
Fresh guacamole in bowl #1, salsa cruda with fresh tomatoes from the back yard in bowl #2, tortilla chips in bowl #3, plus a few summertime beverages, out on the back deck. Very nice.
We have giant avocadoes now in Australia though they haven't reached our supermarkets yet: Giant avocados hit Australian market - YouTube
there are avocado opening tools available on ebay and plastic knifes are widely available too.
3-in-1 Avocado Slicer Plastic Splits Slices Sharp Blade Fruit Pitter Scoop Tool | eBay
if you are one of those types who prefers using something less wussy then use the smallest and shortest possible knife you can get with a blunt edge on the end of it.
3-in-1 Avocado Slicer Plastic Splits Slices Sharp Blade Fruit Pitter Scoop Tool | eBay
if you are one of those types who prefers using something less wussy then use the smallest and shortest possible knife you can get with a blunt edge on the end of it.
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When it comes to knives in the kitchen I have simple tastes.
I use a 4" and a 6" Wüsthof meat slicer for everything, both of which I keep razor sharp at all times.
No idea how people injure themselves with avocados, must be either stupidity, carelessness or both.
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A couple 3.5" paring knives(when they're $5 you get a couple), a 6.5" santoku and a 10" chef does everything for me. Most days I only touch the santoku. And razor sharp.
I have a friend who did the stab method on an avocado because the knife was too dull to slice the skin. See: article for result.
Ps, Scott, I'm off to visit a different friend at the San Jose AD site right now.
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I was thinking of treating myself. You could say slash priced with the lady in mind.
https://www.hocho-knife.com/shigeki-tanaka-33-layered-sg2-damascus-ironwood-chef-knife-gyuto-210mm/
Who are you visiting, since the merger and re-org I've lost touch with my friends there?