In a message dated 97-08-05 08:20:33 EDT, [log in to unmask] (Stefan
Joest) writes:

<<  I prefer Christian's method to determine if it's ripe. After some time
 you will be experienced enough to find it out by simply taking it into
 one hand and pressing it slightly. No need to hurt the skin by using
 a knife.

Bob:
Yeahbutt, some varieties can fool ya.  sometimes there's a soft few mm just
inside the skin, so the thing feels ripe, yet it's rock-hard inside & the
knife-poke technique then becomes more conservative!  :-)

> What one also can do with an erroneously opened unripe avocado: put
 it into the drier and adjust to app. 90F. The surface will turn black
 soon and build some crust. The whole thing can change its taste into
 some fatty potatoe - luminous!

Bob:
So I gotta try that one.  I'd never put an avocado in the drier!  Thanks!

>So it seems, that cooked fooders mimiced the taste and texture of an
 avocado half by creating rolls and putting butter on it...
 Isn't it funny?

Bob:
Yes & they've mimicked the luminous taste of "advanced" foulfat & fish with
various cooking methods, sauces, etc. & probably mimicked the taste of durian
with the gourmet chicken puddings, etc.  :-)