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Avocado!!!

#72
kserg said:
I don't consider San Diego "SoCal" - I think San Diego is a closet NorCal city. Like a little island of NorCa0l if i may. :)
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That's why I moved down here after being born and raised in the North. LA and OC are toxic to me.

I love Avocados, I can eat them on anything, as a side for anything, or by themselves. I'd eat them every meal if I could afford to
 
#73
elgecko said:
Interesting. How do they differ?
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I don't claim to be a culinary expert, but in terms of things I notice, the burritos tend to be a wetter consistency in northern California. The contents are closer to a pot pie and the tortillas are steamed. SoCal makes a drier burrito -- drier internals and tortillas and then relies on you adding salsa to balance the wetness equation. It seems much more about salsa down here.
kserg said:
I don't consider San Diego "SoCal" - I think San Diego is a closet NorCal city. Like a little island of NorCa0l if i may. :)
Click to expand...
Having lived in both SD and the Bay Area, I don't know that I agree with that, but San Diego does feel less "SoCal" than LA proper.
 
#74
Marial said:
Love 'em. I'll cut one open, remove the pit, and squeeze a lemon or lime to fill the void and eat it out of the skin. I tried something I saw online not too long that was delicious: cut the avocado in half, remove the pit, then crack an egg in the void of each half, then season (just salt and pepper for me), then bake until the egg is done to your preferred hardness. Awesome.
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That sounds awesome! I shall try the egg thing before the sun goes down tomorrow!
 
#76
Unrepresented said:
I don't claim to be a culinary expert, but in terms of things I notice, the burritos tend to be a wetter consistency in northern California. The contents are closer to a pot pie and the tortillas are steamed. SoCal makes a drier burrito -- drier internals and tortillas and then relies on you adding salsa to balance the wetness equation. It seems much more about salsa down here.

Having lived in both SD and the Bay Area, I don't know that I agree with that, but San Diego does feel less "SoCal" than LA proper.
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And they put fries in their burritos that just make them even drier. That's a good way to describe the difference though, my favorite burrito seems to go by the old Carls Jr. slogan, "if it doesn't get all over the place, it doesn't belong in your face."
 
#78
Unrepresented said:
I don't claim to be a culinary expert, but in terms of things I notice, the burritos tend to be a wetter consistency in northern California. The contents are closer to a pot pie and the tortillas are steamed. SoCal makes a drier burrito -- drier internals and tortillas and then relies on you adding salsa to balance the wetness equation. It seems much more about salsa down here...
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ShredderMaximus said:
And they put fries in their burritos that just make them even drier. That's a good way to describe the difference though, my favorite burrito seems to go by the old Carls Jr. slogan, "if it doesn't get all over the place, it doesn't belong in your face."
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:eek:

That diminishes the beauty of the burrito as a self-contained, no-utensils-needed type of meal! You should be able to eat a good burrito while driving without spilling half of the contents into your lap!

There *is* a place in Arcadia that does a killer Chile Verde burrito that's just as you describe. Delicious but don't try driving with one.
 
#80
I would say I eat them 5 days a week at least. On eggs, sammich, sourcream-less guac, anything. Costco is my dealer, usually $5 for 5-6 big suckers. I planted avocado and lime trees a few years back, just got the first small ones this year. Not ready yet but in a few years I'll be golden.

In the meantime if I'm not lazy my friend has 16 full mature trees in El Cajon and gives them away by the grocery bag full during high season.

I'm addicted, and my wife (born and raised SD) won't touch them....PERFECT!
 

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