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Monday, September 19, 2005
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Are any Chefs out there? |
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Maybe That's the Wrong Question? |
| A few weeks back a friend of mine who is also employed somewhere in the military was just going to move to another county here in Hawaii - yep that means another island most of the time. Darn, too bad. Military employee wise - We just mop the floors. That's all we do - I promise!
But I did occur that some foods are more interesting in this whole "moving locations" deal. A certain friend of mine who lived in Wahiawa pointed out several obvious fruit trees in his backyard. And he said, "If we're moving, then why leave the good stuff left on our trees."
Yep. Excellent ideas all around. How do we retrieve them? The friend has one of those extendable ripe fruit picking poles. For crying out loud; anyone dealing with this particular so-called empire-tree still has a big question. So, what are we innocuously talking about?
These editable items are known as avocados. We can call them Avocado, Alligator Pear (English); Aguacate, Palta (Spanish). Who cares? There exist more than a thousand varieties of avocados these days. I'm not sure whether I ever wanted them or not but our major principle still existed. Perhaps we could use the Fire Department trucks. Those fire bucket truck items could probably reach the good fruit. Everyone is familiar with those gadgets that are only capable of reaching fifth floor fire victims. Of course there isn't meant any disrespect to our own fire department fellows. Hey, sometimes they just train their own employees. When there isn't enough free fruit then "we'll take our huge truck somewhere more promising". |
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We have a lot of these unreported Hawaiian avocado types available in a larger number of peoples' backyards. "There aren't enough of avocados left on that tree," my friend said. "We'll just get what we can without the fire department's equipment."
Yeah, we did. Let me explain. I don't really pick on women but I have to wonder as most say; if any food doesn't contain BIG calories then how can that food be any good to eat? That's really a good question.
I believe that this little miracle called Lauraceae (by standard commonly called the Fuerte) came from southern Mexico for the Americans. Instead it probably came from Peru prior to anyone called European came to this third of our world. These are our own Hawaiian version. Some of the popular writing always say, "Don't buy anything with black spots." |
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| Huh? Are these authors absolutely bizarre? That avocado from California isn't ripe until it is completely black. Ahem, duh! The avocados from Hawaii can't be cut into with your sharpest knife while it is still green unless you might be able to cut any bowling ball in half. |
| In America, avocados have been grown in Santa Barbara, California since 1871 and even earlier in "somewhere", Florida. In circa 1920 a man by the name of Rudolph Hass, who was a postman made a "horrible" genetic mistake while planting about three hundred avocado plants. He created a very new "black avocado". Some people mislabel this species as a Hass. It is the most flavorful and simultaneously popular chef's version of this fruit. |
The Californian Haas Variety |
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A very sexy Mexican common appetite called Guacamole |
Are these black spots wrong? Nope. It's perfect. My thanks are offered to my unnamed donator. These were absolutely delicious. |
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Why do I offer this recipe? Do you remember my blog on chocolate?
1 medium tomato (for those who tolerate them)
3 medium avocados (or whatever you want to luxuriate)
Lemon juice (about 2 TBSP will keep your expensive stuff from turning brown from rust)
salt and other spices - as desired
1 small onion - minced if desired
some garlic if desired - who knows how much
fresh coriander if desired
anything else as desired....duh!
some chilies from me keep most of the popular folks away from mine
Try Jalapeno, Serrano or Habanero (that last one is recommended and finely minced)
Wait. Here's another simpler one:
Some avocados. (Mash with a fork if desired)
1 jar or some jar's portion of Salsa.
Bingo - that's the recipe.
Inexpensive
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1:12:51 PM 
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© Copyright 2006 rich
Last update: 2/2/2006; 12:21:18 PM.
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