Part I- El Chapo’s Avocado
I loved avocados for a while. I ate at least one a day for a year. Now, I can’t stand the thought of eating one and I don’t know why. Something just clicked, switched. I bought a box of single-serve tubs of guacamole that sat in my fridge for five months after the click. I used those small tubs as a substitute for fresh avocado when I felt lazy. Not that I couldn’t get a fresh one, I just didn’t want to do the work required to clean and open the damn things. Opening a tub of processed guac and scooping it onto eggs is a lot easier and safer than slicing into a fresh avocado.
People don’t realize that you have to clean the outside of the avocado before you cut into it. The inside is protected by the leathery shell but bacteria can be transferred to it from the outside on the edge of your knife. That’s got to be why so many people get sick at Chipotle. Unwashed avocados (This is an unsubstantiated opinion. It’s a fine restaurant). Anything, regardless of outer layer, must be cleaned with some sort of bacteria-killing wash before it is cut into. Think about how many times Larry who doesn’t wash his hands after going to the toilet in the grocery store squeezes lemons before he finds the perfect one. You don’t want Larry’s wee-wee-hand in your lemonade, do you? Continue reading “Sizzling Hot Fruit Series”