Stupid food/cooking questions thread

[Sock Puppet]

I gots a question. Feel free to add your own stupid questions so my ignorance can at least have company. There's probably another thrad like this one, but I only looked at a couple pages before realizing I was too lazy to continue.

What's worse is, I think somebody asked this question before on here, but I don't remember what the answer was.

I've eaten a lot of avocados in my day, but this is the first time one has fooled me into opening it before it was ripe. Goddamned stealth avocado. So my question is, will this thing get any better after I've already exposed its innards to the wide world, if I keep it ziploc'd in the fridge? Or will it just go from underripe to rotten without an intermediary, edible stage?

Fucking Lucky and their bullshit "RIPE NOW" stickers. This was the softest one they had, and it's inedible. I am considering a cause of action since it was overpriced to begin with.

[Kael]

"[the avocado]'s inedible." - redundant statement if ever I heard one...

[Ari]

Probably, I'm not sure why not. I would sprinkle it with lemon juice, put it back together and plastic wrap it with a banana.

Speaking of Bananas, you can use them to ripen avocados, when you want your avocados ripe just put them in a paper bag with a banana, close it up and let it sit for a few days.

[Ensign Steve]

Originally Posted by Kael

"[the avocado]'s inedible." - redundant statement if ever I heard one...

[lisarea]

This says yes, you can, if you just stick the pieces back together the best you can and let it continue ripening.

Avocados have maybe a five-minute window between being gross and underripe and gross and rotten, BUT THOSE FIVE MINUTES ARE THE GREATEST FIVE MINUTES EVER.

Good grief. What kind of maniac doesn't like avocados?

[Kael]

[BrotherMan]

[Artemis Entreri]

Probably the one thing I miss from Houston, cheap and plentiful avocados. I don't know why they tripled in price when I moved to Alabama. I guess the narrow edible window doesn't allow them to make it the extra distance from Mexico. The added cost must cover speeding tickets and meth for the truck drivers to get 'em here in time.

[Artemis Entreri]

I just found out that those big avocados that are labeled as "slimcados"... they're not like hass avocados... not even close... not even a little. stay away.

[Sock Puppet]

Status update: The offending avocado did, in fact, ripen enough to eat. It never reached the blissful state of sublime deliciousness that one of its more honest siblings would have, but at least this long nightmare is over.

[curses]

Hay you guys, I have a question. This is a good place for it as:
1. It was a stupid accident, and
2. I feel stupid for not knowing.

So yeah, I gots this stainless steel cookware and I proceeded to burn the fuck outta some rice and now the bottom's covered in stuff that the normal brillo pad ain't getting clean. What can I do to clean the pan without scratching it?

[livius drusus]

Meet the stainless messiah: Bar Keepers Friend. They have a cookware specific version but I just use the regular kind and it works like a charm. Wet the pan, sprinkle the powder and scrub.

[Dingfod]

Someone in my household burned popcorn so bad that I was never able to get rid of the burned spots without resorting to an angle grinder.

[roastelk]

I tried cooking an unripe avocado to soften it once. dont bother trying it dosnt work well

[Janet]

NM -wrong thread.

[Anastasia Beaverhausen]

Putting avocados in a brown paper bag will ripen them faster.

[Iacchus]

Hey, did you know that if you have four or five avocados that ripen at the same time, and you can't eat them all at once, that if you stick them in the refrigerator, they'll last a few days longer, instead of spoiling within the next day or so, and remain ripe and ready to to eat?

That way you can buy several at a time when they're on sale at the store.

[lisarea]

I have some very ripe persimmons right now, and I was thinking about making jam, but dang, I look up recipes and they have like twice as much sugar as fruit by volume, and these are very sweet already. (And slimy, of course, which is why I was thinking I should just make them into jam.)

I mean, I know, I can just taste it or whatever, but this is stuff where I'd think an appropriate amount of sugar would be a quarter to a half cup, and the recipes are saying SIX and it just makes me a little nervous having it be so far off from what I was thinking.

Are these recipes just assuming they're a little underripe or something? Does anyone know anything about persimmon jam or jelly or whatever?