THANKS!!! I do rinse them and then the texture feels more like the meat. I figure I'm rinsing some of the salt off I guess. Even though I add salt on the avocado I smash in.
Hahahhhahahahahha. Being released next month!!! Just kidding of course.@Kristin251 . Sounds pretty good/healthy to me.
When are you going to publish a book " 1001 things to do with avocado " ?
Seriously though, if it tastes good, you enjoy it and it doesn't send everything haywire then happy eating.
@Kristin251, I say yes (eat organic deli meat) as I buy organic pastrami and turkey deli meats. Regular processed deli meat is scary when you read label. I started canning meat some years ago, to ensure family was eating organic.I have chicken, turkey and s100% grass fed beef deli meat. All organic and the only other ingredient is sea salt. Nothing else and not a high sodium count.
They're so easy to just smash some avocado in and roll up. Very portable.
Is it still bad though better than most deli meats?
Please say no hahahhaha
Because it would be too restrictive to make @Kristin251 limit herself to just 1001, @therower !When are you going to publish a book " 1001 things to do with avocado " ?
Because it would be too restrictive to make @Kristin251 limit herself to just 1001, @therower !
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We need a falling off my chair laughing button. Funny doesn't cut it!!!
I'd have no idea how to can meat but I do bulk cook, put my serving size in baggies and seal-a- meal them to suck all the air out. I just keep a few bags of everything in just a baggie in my kitchen freezer.@Kristin251, I say yes (eat organic deli meat) as I buy organic pastrami and turkey deli meats. Regular processed deli meat is scary when you read label. I started canning meat some years ago, to ensure family was eating organic.
Sometimes we just need a little convenience foods but don't want all the rubbish.
I forgot. I also have smoked salmon. Lunch time!!! Only 200 mg sodium per serving and so delishous.
As with everything. Don't eat canned food, don't drink out of plastic water bottles , don't use soap with sodium laurel sulfate, oh, and don't breath the air!!
Not all of us have a butchers we can got to most have closed down where I live so we only have the supermarkets to get our meatI always wonder how they get the meat to hold together and stay moist.
Home cooked meat tends to be drier and crumbly.
Just think of slices of cold roast beef.
For ham I prefer a butcher who cures and roasts in house, then cuts slices from the bone.
Most ham seems to have been reformed from selected pieces of pork (as in - "that looks like pork, that'll do" I presume).
However apart from wondering, they should be O.K.
Not all of us have a butchers we can got to most have closed down where I live so we only have the supermarkets to get our meat
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