When I first started LC, I thought i would have to do all kinds of fancy stuff to avoid getting bored. I've discovered that's not the case, and I eat the same basic stuff over and over. Beef, bacon, bologna, eggs, salads, cheese, cream cheese, nuts, butter, veggies, the occasional hot dog (i don't wanna hear it, im not going to die from a hot dog now and then) mayo, mustard, maybe a pickle. Lather, rinse, repeat. But im still curious because it seems like EVERYBODY here eats a few particular items that ive never been exposed to. Like avocado. How do you eat an avocado? Raw, or do you cook it somehow? Do you eat the skin? Do you salt or season it or prepare it in any way? Are they expensive, is there a certain kind i should buy? What do they taste like?

I love avocado. I just cut one in half, scoop it out (don't eat the skin,) put a little salt on it and enjoy. I also cut up avocado and add to salads or put slices on top of hamburger patties. If you've never had one, I'd advise buying just one to see what you think. Price-wise, they usually range from $1.00 - $1.50 each where I live. They are high in fat, so have a fatty texture to them.

I also cut in 1/2 and scoop it out - never eat the skin - it has a creamy texture but really no flavor to me - it just adds fat to my salads or i do like a slice on tuna or salmon with salt & pepper

Avo's are kind of bland when eaten alone (raw), but put some salt and lemon juice on it and it comes to life (mayo too). Eat it with tomato and bacon, that's good too. Make guacamole (you've had that, right?). I cut it up into salad.

It's smooth and lovely in the mouth.

Pick up a Haas, they are usually dark with bumpy skin. They taste the best. The others are kind of watery to me.

Most likely they will be hard as a rock when you buy them. Don't try to eat them....leave them on the counter and wait until they are soft to the touch, but not squishy. After they are ripe you can put them in the fridge.

I adore avocados, but had never eaten one until I was about 19 or 20. The first one I tasted was like taking a bite out of a stick of butter consistency-wise, but it tasted really yummy. They are quite bland without salt, though. Have you never had guacamole dip? That's mostly mashed avocado. (Yuuuummmmm! Avocado! )

Listen to what Becky says about making sure it's ripe or you will be disappointed. I generally make mine into guacamole. Here's how I make mine:

After scooping out the insides I dice it up (like you would eggs) and add finely chopped tomato and green onion then add a little salt, pepper and garlic to taste and mix. Some like to completely mash their avocado for guacamole but I like mine chunky. A little lemon or lime juice will help it stay green - especially if you intend to leave some in the fridge. It can turn brown quickly and it doesn't look so nice then....

I guess I hoped this was more of a listing of foods no one has tried or maybe something maybe philosophical in nature. I thought it would be a funny thing to admit on one's death bed! However, I have eaten an avocado, it was a little too ripe, I wasn't really "wow'ed" by the experience. I have never eaten a chicken or pig's foot. I have never eaten a pickled egg, I am probably more curious about that one. I have only seen people reaching into large glass jars to pull them out on tv shows, it looked like a unhygienic way of serving them, but I guess they didn't get sick from it serving them that way. I have eaten real pickled peppers, homemade by a fabulous cook when I went traveling with my mom. My dad and his friends would make pickled watermelon rinds in the summer. We'd have dad and 3 other guys laughing and cutting up watermelons and making jars of them in the kitchen. No one was allowed to- or even able to-use the kitchen when that was going on. I imagine not many people could say they have eaten pickled watermelon rinds!

Sorry, but I have eaten a few bizarre things. Pigeon, possum, emu, crocodile, kangaroo ( not so unusual really) and raw jellyfish. And avocado, which is sooooo much better than raw jellyfish. Everyone, I am here to tell you, can skip the jellyfish. Cold, slimy horrible, but I just had to try it.

*FLAG*

(Just kidding!)

You know after reading some of the foods listed above I'm not so bored with my narrow food list anymore....


I've had watermelon relish but not whole pickled watermelon rinds. The watermelon relish is absolutely wonderful. Hmmm I may have to try my hand at it this summer. I wonder if you can successfully sub sweeteners for the sugar???

Served with salt and à few dashes og Worcestershire sauce makes it divine.

Goodness, I thought I'd never hear someone mention pickled watermelon rinds. My grandmother used to make them - she's from Nebraska. When I moved here I asked people around just to see if they've heard of them and very few have.

Pickling juices are usually very salty and acidic and that's enough to kill most bacteria. That's why they pickle food, to preserve it.