Posted on 05/03/2022 7:07:25 AM PDT by Red Badger
Exactly. Been doing that ways since I was 8. My mom taught me how to make Guac.
Here’s the way to cut an avocado. I’ve been using this method for 40 years and have never suffered so much as a scratch. First, take a small paring knife and slice into the avocado at the top, the smaller end, down to the nut. Then, move the knife around to the bottom of the avocado and then back to the top, keeping the knife in contact with the nut. Next rotate the avocado 90 degrees and make the same cut, from the top to the bottom and back up again. Now, starting that the smaller end, take the point of the avocado’s skin and peal it back to the bottom to remove it. Repeat this with the other three quarters. Finally, starting at the middle of the avocado, peal the quarters apart from the nut. They will come off cleanly and easily.
Always suspicious of anyone that recommends using a ‘dull knife’.
Knives should always be as sharp as possible - if you don’t want sharp, use something else.
People who have to be told how to do these simple things have Biden-like brains.
“I had a little too much wine before adding the final touch to my Mexican mole enchiladas...”
Dumb@ss! You make the Enchiladas FIRST, THEN you drink the Tequila!
That’s how I do it.
Who uses a fencing thrust on an avocado pit?
Cook and prepare food now, drink later!
Oh, c’mon... Hold the avocado half up to your face with your left hand, with the pit as close to your left eyeball as possible. Then with your right hand violently stab the pit with the sharpest, pointy-est knife in the drawer.
Been doing that for 50 years. Never had an accident yet (’cause I’m scared of missing and putting my eye out... so I NEVER miss).
And if you believe that, swear off avocados RIGHT NOW!
I have never used a knife — just cut the avocado in half and pop out the pit with a spoon. Works every time, even on more solid avocados.
That’s what I do....2 cuts and a wiggle.
When it’s all done guacing of course
I tie string around the avocado and suspend it from the chandelier. Give it a firm but gentle push for it to act in a pendulum motion. Then at exactly 20 paces fling your throwing knife at it at the exact moment it will catch it in mid-swing. If you’ve done it correctly, the pit will drop neatly down in the plate placed below. Then go collect your flesh and spoon it out. Remember, this must be practiced regularly to stay sharp so you can impress friends and astound enemies at social gatherings.
All Guacamole are Avocado but not all Avocado are Guacamole!
Yah, I’ve been doing it that way for 40+ years. Seriously, someone gets a cut from removing a pit from a sharp knife? How incompetent are you?
If drunk, stay away from ALLLLLL sharp objects.
LOL! I hope the DUmmie lurkers here from DU are reading this and hanging on your every word!
People are really this dumb, that “avacado hand” is a thing, huh?
Owning restaurants for decades we ALWAYS took the blade of the knife and basically slam it into the pit then twist easy peasy, HOWEVER I can see how home cooks could miss the pit with the knife and end up having stitches!!!
Nothing could be easier than properly dealing with an avocado: throw the nasty green library paste out as good-for-nothing.
That’s the ticket!
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