Do you eat your avocado with sugar?

[redpoint5]

Of course, because in Brazil those things just grow on trees. Around here, you've got to donate plasma to afford such extravagance.

[cRiPpLe_rOoStEr]

Lately the only fruits I harvested from the trees were some berries. I have already seen coffee trees a few blocks away, but seems like there is no avocado trees that close to me...

[JSH]

Plain? No - I've never put sugar on an avocado. Sometimes I'll slice an avocado and put lime juice and Tajin on it an eat it with a spoon out of the skin. Or the same on a slice of toast to make that delicious luxury that is killing millennial pocketbooks here in the west - Avacado Toast.

We eat 5 - 6 avocados a week. Mostly to spice up some other meals. They are actually pretty cheap if you are using them as meat substitutes.

[redpoint5]

I discovered how affordable pork products are. Sous vide a 10 lb pork shoulder and you eat pulled pork sliders, nachos, tacos... for a week.

Seems crazy that pig meat can be cheaper than fruit from a tree.

[JSH]

Originally Posted by redpoint5

I discovered how affordable pork products are. Sous vide a 10 lb pork shoulder and you eat pulled pork sliders, nachos, tacos... for a week.

Seems crazy that pig meat can be cheaper than fruit from a tree.

10 lbs of Pork !!!! That is 40 servings of meat or about 3 weeks of eating pork!


Prices aren't that surprising to me - meat is heavily subsidized in the USA. Even then pork shoulder and avocados are both about $2 a pound at the moment. I'll take both in moderation.

Poultry is crazy expensive right now due to avian flu going through the US commercial farms. We have culled about 44 million birds so far this year.

[redpoint5]

Winco had pork shoulder on sale on an endcap, so I bought 10 lbs. A couple weeks later I saw the same exact display, forgot I had already purchased one, and bought another one.

I sous vide starting the day before, then throw it in the oven to create the bark prior to serving. I'll have friends over to help eat it. Leftovers will get me lunches for the rest of the week.

I make a mean BSTA, (bacon, spinach, tomato, avocado).

As a huge tangent, I replaced the 8 cu/ft deep freezer my dad gave me with a new 7 cu/ft because doing the math on the electrical consumption, the old one uses 3x more energy than a new one. Break even is 3 years on the new freezer on electricity savings.

[Piotrsko]

You bought the boneless $ 1.98 @ lb bag or the shoulder one? Check for leaks then throw that into a pot of water? Hmmm, but no poaching spice perhaps or is that part of the crust process?

Have the sous vide setup on my new computer oven, prefer my crockpot which uses 250 watts continuous instead of pulsing 2.5kw after 1/2 kwh warm up. Doesn't make my 8X8 kitchen hot either and I get to use spices. Does limit me to <8 lbs

Guessing you're natural gas fired instead of electric.

[redpoint5]

Bone-in shoulder. I think it was $2/lb.

I take the shoulder out and cut it in half so I can fit each half in a 1 gallon ziplock. I cover in a dry rub and liquid smoke.

Here's my sous vide setup. I think my cooker only runs 700 watts, and pulses to maintain temp. I thought about putting it inside a cardboard box to help insulate, but I don't think I care that much.


Some people use an old cooler for their sous vide bath.


The neat thing about the cooler idea is you could take your meat with you and sous vide at your destination. I cooked the last pork shoulder at an Air BnB and it took up a lot of cooler space.

[Piotrsko]

Gonna have to try that. I could do 3 gallons on the stove in a pot so in theory a full 10-15 pound roast which is why I asked if you added spices. My coffee purveyor gives me 1.5 gallon HD plastic baggies when I order coffee, my malted barley beer place has 5gal.

[cRiPpLe_rOoStEr]

Originally Posted by JSH

They are actually pretty cheap if you are using them as meat substitutes.

I don't remember seeing people using avocado as a meat substitute, yet it's been quite common for vegans to use unripe jackfruit as a chicken substitute.