Edit: 10/23 I took a lot of advice from here, I bought an avocado yesterday and I tried it today. It was perfect! The taste was incredible. I didn’t need to salt/season it to hide anything. I am in a different state right now but when I get home I’ll buy one at home using my knowledge I now have and hopefully it’ll be perfect. Maybe I was picking out the wrong avocados & there’s nothing wrong with me. We’ll see, but I’m excited to have a good tasting avocado for the first time in a long time.
Edit: I’m reading your replies I promise. The app I’m using is bugging out and it’s not letting me reply. I’ll log in on the browser later and reply. Thank you everyone!
I love Avocado. When I go to the store I’ll pick out a green one that’s firm, and I’ll eat it once it starts to get slightly soft. The problem is more than 90% of the time they’re no good. They have a gross taste, almost like it’s spoiled. I can’t blame the store, I’ve tried Aldi, Walmart, Kroger, Trader Joe’s and they all have the weird gross taste. Maybe it’s the supplier, the type of avocado (hass i believe) or maybe it’s just me. By the way the only reason I try and try again is because our avocados are cheap. .65-85 cents and I get one a week. (Maybe my region is getting garbage avocados?)
Anytime I go to a restaurant and order anything with avocado, it’s always perfection. I would rather eat a good avocado than any desert and this is coming from someone who loves desert and doesn’t eat as many fruits or vegetables as I should.
So what should I be doing to get a good avocado from the grocery store?
I’ve tried googling and following those directions but nothings working. Maybe Lemmy knows something Google doesn’t?
Also I’ve tried getting them when they’re soft, firm, green, darker, I’ve put them in the fridge, I’ve tried combinations of things and nothing that I’ve notice has worked.
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Luckily my dad is a chef, and I’ve always had a strong interest in food chemistry, we’ve managed to find lots of palatable ways to modify important foods over the years to keep me healthy. And surprisingly, despite everything that should be against it, one of the vegetables I have always liked is actually broccoli, I can’t really do the stems, but I love the florets. He makes a sort of stock out of the stems so they don’t go to waste.
That’s interesting because I find the florets more strongly flavored than the stems, but maybe that’s because I usually peel the stems so they won’t be woody.