Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

heidih

heidih

Also quite common: An egg baked in an avo half is a thing as well as fried slices as appetizer. They are great cubed into ceviche. I think of them as a creamy, slightly grassy element in almost anything. There are numerous recipes on the net using them as a pasta sauce.

heidih

heidih

Also quite common: An egg baked in an avo half is a thing as well as fried slices as appetizer. They are great cubed into ceviche. I think of them as a creamy, slighty grassy eleme t in almost anything. Ther ar numerous recipes on the net using them as a pasta sauce.

×
×
  • Create New...