Saturday, July 16, 2011

How to keep "avocado" good for a longer time

I've heard many people say they don't usually buy avocados because they go bad real quick... and it's true! Avocados are AWESOME but their "good life time" is really short... besides, you can't eat them green (they are horrible, fibrous and bland), you can't eat them too ripe because they are even worse! (mushy, smelly, dark... awful!) so, when you have a good avocado in your hands, do you have to eat it all right away? no... These are some tips to have good avocados for a longer time.

- If you are buying avocados for "the week or two weeks" buy them a little green, hard in the outside, black in color with some "greenish" on the peel and keep those that you are planning on using sooner (like in the next two days) outside the refrigerator so they can ripe faster.

- Those that you are going to be using during those next 7, 10 days or so just put in the fridge, just the way they are and as you are going to use them just either take them out of the fridge if they are not ready yet and leave them outside for the day or use the ones that are ready. (To know when an avocado is ready click here

- If you cut an avocado and only used half of it or even 1/4 of it DON'T WORRY you can still use the rest later, there is a way to keep it from getting dark and mushy what you need to do is to wrap the "leftover" avocado (don't remove the peel) with a dry paper towel (as tight as possible) and then wrap it with saran wrap and/or put it in a ziploc bag (after wrapping it with the paper towel) and try to get the air out of the bag as much as possible. Put the bag in the refrigerator and you can use it the next day or the next one.

Leaving the "seed" in the avocado is really optional, there is nothing "magical" about the seed, avocados get dark in color when their "flesh" gets in contact with oxygen, so yes, the seed helps to keep it "nice" but just for a little bit and just in the areas in direct contact with it. You could even use "a rock" instead of the seed and it would "work the same way" (Note! I am not suggesting using rocks! It's just to explain how it works -or doesn't-).

If there was any "dark" color in the "leftover avocado" that you wrapped and put in the refrigerator for later, you can just gently (and easily) scrape it off with a knife, it truly is just "oxidized avocado" on the very top (from having contact with air) but the rest is all GOOD!

Don't be afraid of "buying avocados" they are an AWESOME fruit! and they go well with mostly everything! You can even just slice them and add some salt and enjoy their goodness! Good fats, tons of potassium and calcium! They are just great!


Friday, July 15, 2011

No more fire in my kitchen - tears-

I am so happy to announce that we will be moving closer to my "Mexico Lindo y Querido" (my beautiful and beloved Mexico), Right now I am in Wisconsin and it is hard to find good restaurants that offer Authentic Mexican food and find those wonderful flavors and aromas that I miss so much!.

By the way... Hold your thought there.. I just want to take an opportunity and mention that even when it's hard to find places like that (at least in Milwaukee) I am happy to say that today is the very 5th anniversary of the ONLY PLACE I've found here in Milwaukee that offers the unique combination of flavor, aroma, authenticity and fine dining that Mexico is characterized by (not hard shell tacos or anything like that) ... Antigua Latin Restaurant <--- I hope you'll visit and "LIKE" them. And I will be having dinner there tonight! "Happy birthday Antigua!"

So... anyway... going back to my subject, I was saying that I am moving, and even when I'll be closer to my country and I am sure I'll be able to find more real ingredients and also good places to find authentic Mexican dishes and I am mostly thankful I'll be closer to my family there, etc... etc... MY VERY KITCHEN will be lacking that "fire" that I soooo much need to cook! Yes... we are moving to an apartment, and gas stoves are not an option! ... devastating! how can anybody cook with electricity! I mean...don't get me wrong... I understand HOW... I just can't get the "why?" ... and I am not talking about safety, etc...  I am talking about flavor, convenience and OPTIONS that cooking with FIRE gives you... so... anyway... I guess I'll have to get used to it! I'll let you know how I do...