Serious Eats - seriouseats.com

I had spent two days on a roast for a friend whose willingness to cook extends only to heating frozen foods in the microwave. He eats that way every night.

I brined a chicken overnight. Then, I iced the breast while the dark meat warmed a bit. I roasted it (while basting and turning it periodically) so that the white meat would finish at 143F and the dark meat at 165F. It took a few hours and I was pretty tired, but the meat came out perfect. The white meat was white (not gray) with a slight tint of off pink carved off a red bone. All the juices were still intact. It didn't even need the gravy.

My friend tasted it and commented that the meat seemed wet. WET! >_

I had never been so insulted in my life. Although I told him later, and he apologized. I can't really blame him too much though... perhaps his palate favors the ultra processed foods of convenience minded America. I have a compartment in my mind where I file this knowledge away as information from a parallel universe.

In mango ceviche - sashimi grade tilapia/scallops, lime, orange, garlic, cilantro, red onion, tomato, salt, avocado and mango

In shrimp potato salad - grilled shrimp, toasted peas and corn, apples, potatoes, salt, mustard, mayo, eggs, sugar

In a veggie sandwich - toasted focaccia, tomato, red onion, mint, strawberries, white mushroom, arugula, sprouts, avocado, dried Italian herbs, balsamic vinaigrette.

As a mayo substitute in Green Goddess salad dressing

As butter substitute on toast

As a snack - sprinkled with sea salt, ground cumin, drizzled with extra virgin olive oil

Cubed and added to gazpacho

A Vietnamese restaurant near me makes an avocado milkshake.

I use only the Haas avocado. While the Florida one has its strengths, I'm too much in love with the creamy, buttery texture and nutty flavor of the Haas.

For some reason, I can't picture avocado as a filling for onigiri, but I have yet to try it.

You can also use tapioca starch. Does the same thing.

If the carbon steel wok has been the preferred choice of the Chinese, then it must not be the material that is the problem, but something else. I think the problem that most people are having is with the output of their stove. My father grew up in China and often complained that there just weren't enough BTUs on the US home burner to do real stir frying. At least, not enough to do stir frying for serving more than 2 people. Regular American home cooking just doesn't require that amount of firepower, so it's not as widely available on the market.

We once cooked in the kitchen of an old church which had a powerful 4 ring burner on its stove. It had separate gas flow control for each ring. That was most satisfactory.

I've since acquired a cast iron wok from Lodge, since I can't afford to just buy an industrial quality stove along with an industrial quality range hood. My other choice would be to get one of those spartan outdoor gas ranges that boast high BTU. Outdoors, so I won't have to worry about a range hood. But, what about the rain? Alas...