Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an intergral part of the GAW experience for many of us.
Based on it's evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
In theory you should be able to as they are generally shipped frozen, but I've not had good luck with doing so. Maybe they only get one cycle that works, and before they are ripe? I should research this more myself....
That said, I have had decent results, once ripe, in the FRIDGE acceptably for a bit, so it depends on how many you got/how quick you go thru them.
Me too, I have found they keep for a while in the fridge. The freezing experiment your husband suggested sounds like a good idea. When I freeze excess plums and apricots, I do no preparation, except for removing the pits. I leave them halved, so there will be less surface for freezer burn.
Vacuum-sealing (or vacu-sucking, as I like to call it) is great for freezer burn but not so great for things that mush...I never thought about it but a quick search online it looks like there are rigid containers specifically for this purpose.
My husband suggested smashing them completely and freezing them in an airtight bag. I will try that with some lime juice. When we were in Key Largo, and on the day I got sea sick, I was famished when I felt better. I wanted tortilla chips, which they happened to serve that night with one of the most delicious dishes I've ever had- wahoo tuna, avocado, and lime juice. It was exquisite. I think about it often. That said, I would love to make it at home. Will have to try another fish, though.
Freaking commies are screwing everything up for everyone.
Those things that aren't haas? Blech, different strokes I guess? They're like PBR vs Negra Modelo!
I could live on avocados, so good for you as well.
I think I've heard of that method too. Be sure and report back!
Fish - I'd say sashimi-grade tuna as it sounds like that was probably raw/"cooked" in the lime juice?
I would think so. My husband said that too. He's probably served it that way in a catering or two.