UPDATE. What food item/dish do you want to try?

OMG I just got into avocado recently and am obsessed. Here are my tips:
- Watch youtube videos on how to cut it up. My preference is to cut it into quarters and peel the skin off and slice it, but you can also scoop it out.
- Avocado gets oxidized/goes bad crazy fast. Plan to use it pretty quickly. I mashed up 5 avocados at once with a little lemon juice and then used the food saver to make individual servings and put them in the freezer. Holds up well that way and I don't get pissed it is all gross by the time I go to use it.
- I like avocado on wraps and bowls. Chicken, bacon, some cheese, avocado... heaven. It is basically nature's mayo.

I have been wanting to try "Fathead pizza" and just tried it tonight - super good!

Hmmm, what else - I wish I liked more fish. I don't really want to try it but I'd like there to be one I did like...

Beef Wellington. I see all the cooking shows make it ad I wanna try it. Thing is I don't even like steak...lol

Not everyone pees red after eating beets.  You only do if you lack the enzyme to digest the pigment.

I go by touch.  It should give just a little by the stem.  One tip I read, that I find not 100% successful but helpful in a pinch, is that if the little nub of a stem is there, you should be able to pull it off.  If it's green (avocado flesh green) underneath, it's supposed to be good to go.

I like to cut mine in half, peel the skin off one half (if it's ripe, it's very easy to get off in one or two pieces), and then slice it up onto Yvonne's mexican rice.  I also like it with ham, cheese, and green onions OR crockpot chicken chili over a baked potato.  I also like to mash it up with a little salt and pepper and spread on toast, top with bacon, and a fried egg.

Spaghetti squash also.

Avocado fries. Ran across these on fb tonight...looked good.

Fondue

Avacodo eggrolls. Ran across a Pinterest recipie for a knockoff version of the Cheesecake Facory ones (never been there either but I want to!) and they're suppose to me famous there.

I tried avocados two different ways and I just don't like them. I don't get why everyone says they are so good. No one at my house liked them.

I would like to try Indian food.

I LOVE avocado and spaghetti squash, so I say go for it, girls!
I have a decent size list of things I want to try.
Seitan
Quinoa
Miso
Tahini
Star fruit
Artichoke
And a bunch of different fruits

I only pee red if I eat a bunch of beets. First time it happened I thought I was dying.

I would love to try real American barbecue. All the talk of ribs and wings etc for Super Bowl has my cravings in overdrive. I went to a pub on Friday night and had some of these things on a platter but I don't think they would be a patch on the real deal.

I think that there are a coule of very good places in Melbourne that I Should seek out when I next visit.

Tank Top, you should start out with some guacamole and fresh, warm tortilla chips!

It's so delicious, and you can go from really creamy blended guacamole (the avocado is pureed smoother-- the creamy consistency is NOT achieved with mayo, etc.   there was a big controversy/board blowup on the old NSBR site about mayo in guac. if your first trial of avocado consisted of mayo based avocado (or horror of horrors, MIRACLE WHIP!!) you might be put off it for life! 

The beach where I grew up in NC was fairly rural--at least we had a grocery store on the island, but it was really white bread bland with very little ethnic produce and ingredients. (there was a small percentage who stayed year round but mostly the town was comprised of snowbirds and yuppies who came down for weekends and a couple weeks in the summer--all eating their weight in seafood, bbq, steaks, hamburgers, hotdogs, etc. For several years we had ONE Mexican restaurant--but it was too authentic. I remember how strange it was the first time we went. It took me a while to get curious and explore ethnic foods. That restaurant did thrive once a few chains that served "Mexican" food (Chili's) moved in. I thought fresh avocado was supposed have a black skin and be super mushy. (my mom found a shrimp stuffed avocado recipe) I'm not a fan of hot avocado. 

I really like Ina Garten's guacamole It has tomato and onions in it, so it's like a guacamole/salsa combo. The recipe doesn't list cilantro, but I add a couple tablespoons of roughly chopped fresh cilantro--add to taste.

I like both smooth and chunky guacamole. The smooth is good on soft tacos, fajitas, and burritos, but I like a bit more chunk for dip. 

Wholly Guacamole is a great product found in the produce section. It comes in small vacuum packed containers so you only open what you need and the other packs stay fresh. The packs last a couple weeks. There are guacamole packs and mashed avocado. Sometimes it's difficult to find good fresh avocadoes, so we tried this, and it was so good that we get this product a lot. Dh eats more guacamole than I do, so it's less wasteful and comes in individual sizes of guacamole.

I cut my avocadoes in half and whack the seed with my chef's knife so it sticks to the blade and pulls right out. Then I dice the fruit and scrape it out with the blade of my knife. 

I buy my avocadoes a bit more firm and let them ripen on my counter unless I need them the same day as I buy them. Avocadoes get mushy so quickly and bruise easily which is hard to see on Hass avocadoes (the ones with the bumpy dark green/black skin) when they're completely ripe. So rub your fingers over the fruit and feel for soft spots on firm avocadoes. There are other varieties that have smooth, green peels, so it's easier to see bruises because the skin turns brown. 

I also love avocadoes on chicken sandwiches, BLTs, and club sandwiches. Red Robin has a California grilled chicken sandwich--bacon, tomato, mashed avocado, and provolone. They also have a teriyaki chicken with grilled pineapple, and I like mashed avocado on it. 

There are some avocado recipes that heat the flesh--like breaded, fried avocado. I'm not a fan. I like my avocado to have a bit of firmness to it and think it's better cold or room temp.

Cuy, Peruvian guinea pig. Just once.

I haven't had a lot of good Indian, Caribbean, South American, or African food. 

I'm really picky about seafood. It can go bad so quickly. I prefer shellfish over fish. I hate salmon because it's so strong flavoured. Ahi tuna is the most mild fish, but I also like mahi mahi and king mackerel. I grew up at the beach and had a lot of fish that had just been caught and cleaned right on the dock and then grilled in the backyard 20 feet from the dock. 

I haven't hear of it but will keep it in mind for next time I have a weekend there. I often only do fly in/out day trips to Melbourne so don't have a lot of time. 

I've also pretty much tried everything I've wanted to, but the one thing that still eludes me is truffles.
I don't want to buy something with truffles (like truffle oil or truffle salt) because it's an expensive product and I'll feel it was a waste if I don't like it.
I keep meaning to try it in a restaurant, but it either hasn't been on the menu (not much call for truffles in Vietnamese cooking!) or the few times it was on the menu, I didn't want to eat whatever the main dish was.