food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I buy avocados when they're green, there's too much of a risk of them being bruised but if you don't have a problem with that you can buy them closer to ripeness. Eat them at whatever consistency you enjoy, I like mine a little firm because I rarely make stuff like guac, usually once they have a slight give when I squeeze them they then go into the fridge which will keep them from getting overripe for about a week.
This is smarter than my "avocado everything" I do mid-week when I buy a bag of them.