Comments on: Tomato & Avocado Salad

By: Marketman

Marketman — Sat, 11 Feb 2006 05:37:20 +0000

bugsybee, a huge fruit platter or a great dessert serving vessel during the holidays, maybe even for christmas decor and candy or sweets?

By: bugsybee

bugsybee — Sat, 11 Feb 2006 05:03:27 +0000

Marketman, when I go back to Manila, I will take photos for you of the different kinds of lechon plates if I can brave the dust in the pantry again (last time, it gave me a bad asthma attack). I want to keep them but since I don’t throw big, big parties, I was wondering what else I could do with them (floating candles?).

By: amalfi_boy

amalfi_boy — Sat, 11 Feb 2006 00:27:19 +0000

I take exception to ThePedantic’s post about hard-to-find good avocados in the US.

California produces some of the best velvety and creamy rich avocados in the world. The world’s most popular avocado, the Hass variety, is a California native and is prized by professional chefs and foodies. There are a lot of other good California variety avocados that one can chooe from.

By: Marketman

Marketman — Fri, 10 Feb 2006 10:22:08 +0000

bugsybee, they are nice plates, very period like but now look modern in a bizarre way. I normally like white plates but lately I am beginning to appreciate pattern and texture. The plates aren’t a kings ransom but they are worth more than Mariwasa…don’t throw them out. And I would love to see a photo of the lechon sized plate…how intriguing…

By: bugsybee

bugsybee — Fri, 10 Feb 2006 08:08:51 +0000

Hi! I like avocados too and never mind if they’re sinful.

I did notice the plates. Last year, I inventoried my grandma’s plates and found plenty of these including ones big enough to hold lechon. I wonder if they’re worth anything, I mean aside from sentimental value. :)

By: rina

rina — Fri, 10 Feb 2006 06:02:26 +0000

the best panini i’ve had in a Sydney cafe had sliced avocados, ham and cheese on a decadently buttery croissant….yum…

By: Marketman

Marketman — Fri, 10 Feb 2006 05:57:23 +0000

ENYA, any decent sherry, wine or other vinegar for salad dressing is good. You can even make a more mustardy dressing and it would work as well. I wondered if anyone would notice the plates…they are from the stash I got from my mom…yes, they are a bit old and are of pressed glass I think…possibly what some refer to as Depression glass perhaps. Bubut, my post on avocados have a lot of comments from readers on which avocados to pick… Gigi, it’s good fat I am told…very nutritious and not the type that immediately sticks to one’s thighs…

By: ENYA

ENYA — Fri, 10 Feb 2006 03:02:46 +0000

Beautiful green plate and bowl, Mr. MM! Are those Depression Glass? BTW, the salad looks lusciously delicious. Am definitely gonna make it this weekend. Gotta grab me a good red wine vinegar first. If I can’t get one, what can I substitute it with? ThanksS

By: Bubut

Bubut — Fri, 10 Feb 2006 02:22:34 +0000

No problem with the fat content of avocado as they are source of good cholesterol. To choose a good avocado, get the elongated green ones as they are less fiber. There are varieties w/c are ‘maligat’ (good for salad, just like on the photos) or the ‘mushy type’ w/c is good for shakes, juice, ice cream. I’m not sure how to choose the ‘maligat’ type as most of the vendors will tell you that they have the ‘maligat’ avocados.

By: Gigi

Gigi — Fri, 10 Feb 2006 01:33:48 +0000

I read somewhere that the fat content of one avocado is equivalent to a big bar of butter. Yikes.