Tag Archives: avocados

An Ode to Fat: Vegetarian and Beyond

Gentle Readers, it is not a well-kept secret that The Practical Cook is overly fond of food. As such, I’m naturally skeptical of any kind of diet craze. At a basic level, I don’t want to give up any category of food. Full respect for people who have found they live better by doing so and maintaining it.

Beef Filet Charring in Bacon Fat

Beef Filet Charring in Bacon Fat

But don’t look for me to go all Paleo or heaven forbid, no-fat. So while I do not judge, I will tell you this: even as a youngster during the height of the “Snackwell” craze, I thought that was crazy. How can foodless foods be satisfying?

The Practical Cook’s Ode to Fat: 3 Reasons to Love It

1. It fills you up. I’ve never understood eating certain things low or no-cal when the point of eating is fuel and being full. In my experience, avoiding this only leads to eating more.

Avocado sliced in the halfshell.

Avocado sliced in the halfshell.

2. It’s necessary to live. I didn’t say you had to eat 3 meals a day at KFC, but stop thinking of fat as the enemy! You are not at war with it.

Sartori Salad with Apples and Walnuts

Sartori Salad with Apples and Pecans

3. It tastes good!!! I will fully admit being the person who eats the fat on steaks and chops when no one is looking. And sometimes when they are. It tastes like sunshine.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

A Few of My Favorite Fats: Walnuts, Avocados, Cheese (OMG, I heart cheese), Peanuts/Peanut Butter, Olive Oil (the good stuff), Eggs, Bacon Grease, Liver, Salmon

Clusterfluff is shorthand for ice cream peanut butter crack.

Clusterfluff is shorthand for ice cream peanut butter crack.

That is obviously not an exhaustive or even completely coherent list, but you get the drift. I eat a lot of salad, and I prefer olive oil and balsamic over commercial dressing, but I don’t skip the olive oil (or the egg when available). And before anyone heaps health advice on my head, know that while eating this way (again, see a lot of salad and exercise), I’ve dropped many many points off of my lipid panel.

Now is the time to come out of the closet. Raise your hands with me and proclaim your love for fat. The comment area is below, and the line forms here.

Send your high-calorie foods, deep thoughts, and general challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Sunday, it’s, wait for it, Weekly Menus, Travel Edition!

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How to Slice, Dice, and Handle an Avocado

Gentle Readers, lean in close, The Practical Cook must confess something. I love avocados. Like deeply, madly, truly. When there was that hot minute where people weren’t eating them because they had fat in them, I would order two. That said, they can be a bit unwieldy to work with in the kitchen. They are slippery, the pit is the pits, and don’t get me started about washing the residue off the cutting board.

So to continue my great love affair with the avocado in a more practical fashion, I took my cue from the fabulous table-side guacamole makers in New York City (I still miss them, sigh). Here’s a step by step guide. Fair warning, you need a sharp knife, and do not cut your hand off. Okay, here we go.

How to Slice, Dice, and Handle an Avocado, The Practical Cook Way

Step 1: Slice around the avocado lengthwise.

An avocado, halved.

An avocado, halved.

Step 2: Twist the two halves apart.

Use your knife to remove the avocado pit by cutting into the pit itself.

Use your knife to remove the avocado pit by cutting into the pit itself.

Step 3: Go all Excalibur on the pit. Be careful, don’t get crazy, but you want to cleave the pit with your knife.

Avocado pit, suspended on a knife. Remove carefully, the most delicate part of the procedure.

Avocado pit, suspended on a knife. Remove carefully, the most delicate part of the procedure.

Step 4: Remove the pit from your knife, not your fingers from your hand. Use a kitchen towel or the edge of the kitchen sink if necessary.

Avocado sliced in the halfshell.

Avocado sliced in the halfshell.

Step 5: Carefully slice or dice your avocado as desired.

Scoop the avocado out with a spoon, leaving peel and mess behind.

Scoop the avocado out with a spoon, leaving peel and mess behind.

Step 6: Scoop out with a spoon.

Wedge Salad Update

Wedge Salad Update

Now feel free to make guacamole, lovely grilled cheese sandwiches, or perhaps a composed salad. Enjoy

How do you free avocados from their bumpy casings? Are you a fan or foe of the avocado? Post a comment below, or Tweet my way!

Send your avocados, kudos, and queries to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, Weekly Menus: Return to the Kitchen!

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