I just whipped up a big ol’ bowl (metal) of guacamole - about a real kilo of the stuff.
Anybody else notice the distinct lack of flavor in Taiwan avocados?
They’re big…but not very ‘tasty.’ Not bad…just…bland.
Yah, never been too impressed. And they take forever to ripen. Costco has Cali avacados.
TC, I’m pleased there’s something we can agree on. Guac is one of life’s great pleasures. 
I’m sure you mix up a good one. BUT, metal bowl? I always thought one wants to avoid metal for guac because it may hasten the blackening process, or at least it’s just less pleasant than a glass or ceramic or even plastic bowl.
I always use a metal bowl for guac. It never, well rarely, lasts long enough to go bad.
Put some lemon/lime (if available) juice over the top to slow the discoloration. I use some of the sour oranges here…juice of one for making the stuff…juice of another over the top of the finished bowl.
Let set at room temp (less time in summer heat) for 30 minutes for flavors to meld - then into the bottom of the fridge until eating time.
I find that the smaller the avo, the better the taste. I have heard it’s because the big more expensive fruit are ripened in plastic to collect the ethanol given off by the fruit in the ripening process. The ethanol hastens ripening, so during harvest and shipping, the fruit is ripening itself because of the plastic. My friend explained that the smaller fruit is allowed to ripen on the tree becuase the profit margin is lower. Anyway, I find the smaller ones to be more tasty and cheaper.
The Taiwanese tend to juice them with milk. I remember gagging at the thought of it when my ex ordered one eons ago, of course when I started explainiong how good they are with lemon and black pepper on toast she started gagging.
HG
TC,
had the same problem when I made some eons ago. The second time around, I think I let it get really really ripe. Like blacker than me-ripe 
and I believe it was “workable”.
They are bland…but…the great limes and fresh cilantro make up for that to some degree.
I miss Taiwan limes 
[quote=“Namahottie”]TC,
had the same problem when I made some eons ago. The second time around, I think I let it get really really ripe. Like blacker than me-ripe and I believe it was “workable”.[/quote]
LMAO! Namma, I love you and I would have my avo as “black” as you and love every moment. DAMN, women, come home, where you belong. We really miss you. Besides, Chicago is going to be a pain in the ass REALLY soon. We can go to Dashi in February. Where YOU going in February?
Come see us soon!
[quote=“Enigma”][quote=“Namahottie”]TC,
had the same problem when I made some eons ago. The second time around, I think I let it get really really ripe. Like blacker than me-ripe and I believe it was “workable”.[/quote]
LMAO! Namma, I love you and I would have my avo as “black” as you and love every moment. DAMN, women, come home, where you belong. We really miss you. Besides, Chicago is going to be a pain in the ass REALLY soon. We can go to Daxi in February. Where YOU going in February?
Come see us soon![/quote]
I believe that you ‘re the only on this forum who is my biggest fan. Watch it now, I’m not into wreakin’ homes.
[quote=“Namahottie”]TC,
had the same problem when I made some eons ago. The second time around, I think I let it get really really ripe. Like blacker than me-ripe and I believe it was “workable”.[/quote]Nama Num Nums -
Thanks. I let 'em sit on my kitchen window sill for 5 days and these were as ripe as they were going to get.
I mean soft, squishy, squooshy don’t need a spoon to get the stuff out ripe.
I made this batch pretty much to normal spec just to see the results and gauge for ‘next’ time. I add did add some fresh mint from my herb garden…just because…but not enough to really have any major effect, just curious. The stuff tastes so good. I like to grab some in the morning when I’m out there just to chew on.
I may use a bit more red chili next time - I only chopped up 3 small ones and de-seeded them. And maybe add some more cumin and somethin else…just to ‘kick it’ a bit. But its pretty bland this time. I used 4 good sized garlic cloves and 1/2 a good onion diced.
It tastes good…just …eh!..if ya know what I mean.
You guys know that putting avacadoes (or any fruit) in a paper bag speeds up ripening, right? Something to do with gases being released from the fruit that help it ripen. In a plastic bag it would probably get sweaty and eventually moldy, but a paper bag’s just right.
Of course, even in California we’ve got lots of varieties of avocados, but nothing compares to the black, bumpy Hass for making great guacamole.
Fortunately, if one is really jonesin’ for the real thing, that’s what they sell at Costco, but of course just in large bags.
As for avocado milkshake, it sounded vile at first to me, too, but I’ve come to like it (along with papaya milkshake – moogua nyo ni).
I just remembered…use cilantro if you can tolerate it. That makes a BIG difference.
I’ve seen the Haas avocadoes at Jason’s a couple of times (the one in Banqiao), but they were expensive, around $100NT each. Shocked me to see them for only 124 yen in Osaka, and I taught my Korean friend how to make guacamole (or avocado salad, as she insisted on calling it) for her raised-in-California Japanese hubby. Sure wish I could have brought some of the cheap ones back with me, because the big smooth ones (called 'em Florida avocados back in Cali) are just nasty.
Hass are just expensive all round. In the States, they are going 2/$3 on sale at some places. The highest I’ve seen has been 2/$5.
Yeah, it’s been almost 3 years since I shopped for them in the US. Still can’t believe they’re cheaper in Japan, not when a little box of grapes was something like $11US!
I usually go with glass or ceramic, just because the smooth edge helps you get every last morsel.
I manage to get the avocados at a Korean market and rarely pay more than $1.29. The avocados from there tend to be a little fickle, but it’s usually worth it to buy an extra and end up tossing one than it would be to pay $2-3 each for a whole batch.
I’m also big on the avocado shake, at least in small batches. There’s a Vietnamese place I know of that makes an avocado smoothie with bubbles. Extremely good, and so filling that we usually end up splitting one.
[quote=“Huang Guang Chen”]The Taiwanese tend to juice them with milk. I remember gagging at the thought of it when my ex ordered one eons ago, of course when I started explainiong how good they are with lemon and black pepper on toast she started gagging.
HG[/quote]
the Tainanese love them that way. And its actually not bad !!
[quote=“tommy525”][quote=“Huang Guang Chen”]The Taiwanese tend to juice them with milk. I remember gagging at the thought of it when my ex ordered one eons ago, of course when I started explainiong how good they are with lemon and black pepper on toast she started gagging.
HG[/quote]
the Tainanese love them that way. And its actually not bad !![/quote]
Wonder if a Hass one would taste good with vanilla soy milk.