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From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Avocados
Message-ID: <980@utah-gr.UUCP>
Date: Thu, 10-Nov-83 16:33:11 EST
Article-I.D.: utah-gr.980
Posted: Thu Nov 10 16:33:11 1983
Date-Received: Fri, 11-Nov-83 06:37:53 EST
References: ihuxq.384
Lines: 13

Two quick notes on avocados:
	1.  The best kind for making guacamole (sp?) is the black "pebbled"
		kind.  The green kind with the smooth skins just aren't
		as good.  I think that you may have trouble finding the
		black kind on the East coast, though.

	2.  Ripe avocados are SOFT.  Most of what you find in the store
		is hard as a rock, it generally takes 2 or 3 days to
		soften up  (I don't know why this is a constant, you'd
		think they don't age in the store...).  Leave them out
		of the fridge until they are ripe, then use them.

=Spencer