It's not spoiled if you live in California.

That's like calling someone from Maine spoiled for choosing the best lobsters.

I feel sorry for avocado haters. Avocados are great.

And if you remember to toss them in the fridge when they're ripe they'll stay perfect for a few days.

I've never had a bad lobster in Maine, which kind of makes my point.

You can definitely find under-and over-ripe avocados in California, which is why they leave and decide to go find correctly ripened avocados.

Stores also charge per avocado, regardless if the Big Haas is big or not.

I also discovered that steak rots in Texas. Blew my mind when I learned that one.

Austin BBQ is the bomb .

Has anyone had the Arby’s Cuban?

When I was a kid, a couple of centuries ago, avocados were super expensive and my mum would guard the avocado our friend would bring over fresh from her avocado tree. Australian subsidies fixed this a treat but I think sadly avocado trees might be ending their lifespans and super expensive avocado may be back on the menu.

Most places, even mexican places, seem to have very bland gauc, and I could see how people would be underwhelmed by it. Homemade is the way to go.

California avacodo trees suffered in the drought. Many sold here now are actually from Mexico.

Sorry for another divert but I felt compelled to try some Texas brisket after knocking it and commenting that real bbq is pork and specifically pork ribs, and seeing several pages from the sandwich sweet sixteen on Texas BBQ. I actually live in Texas but in Houston which seems to lack in bbq compared to Austin and Dallas, we too busy eating Viet Cajun crawfish.

Anyhoo went to the most consistently rated Texas bbq place in Houston on Yelp and in my general area, The Pit Room. When I first moved to Houston the building where this is was a gay bar, but I guess hipster progress.

I really liked this, very impressed. I still think I like good pork ribs more, but it’s good.



Real benefit of living in Texas is being able to get one of these, Weller 12.

Nit -

Thanks for posting. Reminds me how many ways you can make brisket. Dry or super moist? How deep is the smoke ring? How good is the seasoning? I like mine moister than yours above.

Unfortunately I think these subtleties are lost in a sandwich a lot of times unlike pulled port which is amazing in both sandwich and platter form.

Might need a Hill Country run in the near future.

^ DOOM@ALL_CAPS Iasked for ends and moist, really liked the ends.

I had to put in fridge and pic is prior to reheating so moistness is misleading in pic. Seasoning to me was really good, pepper heavy and a good amount. Smoke ring actually I think was disappointing but not above average.

I agree with your comments on pulled pork. I think pulled pork is great but is definitely less subtle.

After dinner told wife we need to make a Hill country trip, with emphasis on bbq and a stay in a treetop lodge?

When I'd work in Austin I liked sausage and beer in Fredericksburg on Sundays.