On Fri, Oct 11, 2013 at 04:53:35PM -0600, Steve Smith wrote: > Russel - > > > > >Speaking of which, I have very fond memory of "avacodo's number" being > >prepared at the table at a restaurant just outside Santa Fe that Andy > >Wuensche took me to. > That's gotta be Gabriel's (unless it was more than 20 years ago, > then it was likely the same location then called Los Brazos?)... > > Does anyone else remember when this dish was presented in a > traditional molcajete (bowl carved from basalt) rather than the ones > of the same style now made of plastic? The trick, of course, was to > line the bowl with lettuce to limit the otherwise large number of > molecules of avocado wasted. > > I believe molcajetes were originally mortars (to be paired with a > pestle-tejolete). > > I also just discovered (totally unrelated) that the seed or pit of > the avocado is edible despite the high concentration of tannins... > very much like acorn nuts. >
Probably Gabriel's. It was 15 years ago. And still the best I've ever tasted. Cheers -- ---------------------------------------------------------------------------- Prof Russell Standish Phone 0425 253119 (mobile) Principal, High Performance Coders Visiting Professor of Mathematics hpco...@hpcoders.com.au University of New South Wales http://www.hpcoders.com.au ---------------------------------------------------------------------------- ============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com
