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My wife is all into avocado toast. I have no idea why.
She likes to think she is environmentally conscious so I tell her about the absurd amount of water it takes to grow one avocado, and she laments and agrees but buys them anyways. In the meanwhile we grow a variety of fruit and make sugar free jams and it goes unused in the cupboard.
I don't get it. Avocado has the taste of nothingness and the texture of mushy bananas.
I don't get it either, unless it was a specific combination of seasonings being added to the avocado. I grew up around avocados. Everyone in my family loved them and had easy access to them. I've been putting avocado on toast/sandwiches of various kinds most of my life. So many other foods serve as great avocado delivery systems. Often times an aging one has enough good bits left to make an otherwise blah sandwich a lot better.
Me neither. I mean I've had avocados on sandwiches for a long time and even on toast. Don't have anything against it but don't understand what the hype is about either.
Dang! Now I'm thinking about an avacado BLT on toast for lunch and I don't have any bacon in the house.
I'm make avo toast for lunch now.... I'll add radishes, dukkah, and arugula, and EBTB, maybe some balsamic glaze
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It was something new to have in restaurants here when Bill Grainger started his first restaurant, bills.
But it later became synonymous with the notion of youthful extravagance when one of our politicians proclaimed that young people would be able to buy a home if they stopped going out to eat avocado toast. That got a lot of publicity because the Sydney obsession is real estate.
People did not go out to breakfast very much in Australia decades ago and bills and his later restaurants provided a new way of enticing us to do so.
Another thing that Bill Grainger innovated or encouraged was the concept of a shared table in a restaurant. Initially as his first restaurant was so small that it was a better use of space.
But also, his mother was a vegetarian and his father a butcher. They ate separately nearly all the time and so the family only very rarely had a family meal together. He believed meals should ideally be relaxed and social, which was encouraged by the large shared table in the centre of his first cafe.
Awful that he died of cancer at 54. Much too young. I just had my usual breakfast of toast with Vegemite and avocado, thinking of Bill.
My wife is all into avocado toast. I have no idea why.
She likes to think she is environmentally conscious so I tell her about the absurd amount of water it takes to grow one avocado, and she laments and agrees but buys them anyways. In the meanwhile we grow a variety of fruit and make sugar free jams and it goes unused in the cupboard.
I don't get it. Avocado has the taste of nothingness and the texture of mushy bananas.
Had my avocado toast for lunch and it was delicious!
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My posts as a Mod will always be in red.
Be sure to review Terms of Service: TOS
And check this out: FAQ
Moderator: Relationships Forum / Hawaii Forum / Dogs / Pets / Current Events
Avocadoes is best used as a dip. On a toast it taste like mushy mess, since it can't get absorbed by the toasted bread I rather have butter or melted cheese provides a far better texture with toasted bread.
And, actually, I didn't see what the big deal was to merit the price.
Bill Granger, Chef Who Brought Avocado Toast to the World, Dies at 54
His breakfast cuisine catapulted Australian cafe culture to international acclaim, although some saw his best-known dish as an example of millennial excess. https://www.nytimes.com/2023/12/28/d...nger-dead.html
I thought you were saying that the popularity of avocado toast had died. My bad.
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