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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've had some very good avocado toasts that I didn't mind the price, and mediocre ones that didn't.
I love avocados, so toast or what not - I'm in!
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I've never gotten the hype surrounding avocado toast. I mean I like avocados and I can see how it would be good on toast but...weren't people already spreading avocado on toast before it became a thing?
54 is way too young to go. May the Godfather of Avocado Toast RIP.
I've never gotten the hype surrounding avocado toast. I mean I like avocados and I can see how it would be good on toast but...weren't people already spreading avocado on toast before it became a thing?
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.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Never tried it, though I use avocados for guacamole, in salads, and in sandwiches like BLTA. I guess I'm sort of anti-fad, if a lot of people jump on something, as in avocado toast, I will ignore it.
What made the very good ones unique? What other ingredients?
Usually things like radishes, micro greens, arugula, drizzled with something like a balsamic glaze... something crunchy, etc.
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If you told the Aztecs that avocados would end up on toast and become a "thing"...they would have laughed.
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