Cooking For Engineers

[Guest]

One comment for you all on cooking avacados- If you cook them, cook them green. A green avacado has a lot more sturdiness than a ripe one, and when cooked, the hard texture vanishes and you're left with hot avacado goodness. I haven't tried baking them green, but I just sauteed a half a green avacado, and it turned out wonderfully. Chopped it into medium size pieces, fried it with a little Extra V Olive Oil, then a light sprinkle of sea salt and a tiny drizzle of Sorghum. Sounds crazy, but WOW was it good. I'm thinking the same thing could apply to a baked dish- Get the greenest avacado you can find, and see if the dish turns out any more 'avacado-ey'. Good luck!

-Jeffrey

[Nick in NJ]

This is a super site. I'm not an engineer, however I love to cook.

[baffo]

if you check out how the experts on avocado, the Mexicans, use it, you will find out that it is used almost always raw. Sometimes they add slices of avocado to a hot soup, or on top of hot food, but I don't remember a Mexican dish where the avocado is actually cooked.

[ski9600]

Someone mentioned boiling the bacon for a couple minutes for a situation like this. Also, if the bacon is on the top maybe a final broiler application would be good after the baking.

Cheers!

[Jim Cooley]

That's too spooky -- I got thinking just the other night if there are anyrecipes using cooked avocadoes.

[rossinhawaii]

If you cube the avocado and then grill it first it will hold its shape better when added to the mixture. Don't mush it and you'll have nice chunks of avocado in your stuffed pepper.