navychop
Purveyor of the Finest Encabulators!
Original poster
Pub Member / Supporter
Lifetime Supporter
My past practice has been to buy. Made it once, which I thought was more trouble than it was worth. And needed lemon juice ASAP to limit browning. Maybe I shouldn't be so lazy.
But the last batch I bought, Cabo Fresh, imported from Mexico, was almost tasteless. Claimed 95% haas avocado. Well, I'll just have to spice it up somehow to add flavor but not heat.
What do you do? Buy? If so, local store brand or regional or national brand?
If you make it yourself, what recipe do you use? An "special" ingredient, such as anchovy (tiny bits of anchovies are a secret ingredient in a lot of foods)?
And what do you do for browning prevention?
But the last batch I bought, Cabo Fresh, imported from Mexico, was almost tasteless. Claimed 95% haas avocado. Well, I'll just have to spice it up somehow to add flavor but not heat.
What do you do? Buy? If so, local store brand or regional or national brand?
If you make it yourself, what recipe do you use? An "special" ingredient, such as anchovy (tiny bits of anchovies are a secret ingredient in a lot of foods)?
And what do you do for browning prevention?
