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Haha...wow. It boggles my mind to think of how someone could have a thought process that went, "Well, I've tried everything I can to ripen these damn avocados faster, but I can't think of anything--wait a minute! Why don't I put it in a brown paper bag with a banana! Yes! Why didn't I think of this earlier?!"
Heh. But, back on topic...I did look some recipes up online, and it does seem simple enough. I just wanted to gather some tricks (like the flour burying) and tips from the pros.
Oh, and I've read that Hass avocados are the best to use. Is this true, or is there another variety that is better? And where is the best place to get them? And when is it ripe? Sorry for all the questions, but I'm pretty much at level 0 for anything cooking related if it doesn't involve toast and/or peanut butter & jelly.
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To be great is to be misunderstood. -Emerson
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