Do you think this avocado is edible???

now i've eaten many avocados in my day. I love those Aussie Hass ones, they're the ones I grew accustomed to eating while at Tassie and have loved them till this day. I can eat them in just about any way..... i like them straight up with salt pepper and balsamic vinegar, mashed up and spread on toast, or mashed up with onion and tomato as guacamole, or in salads, or in California rolls.

however, i wasnt prepared for this one from New Zealand. It appeared..weird. it looked....weird. it had lotsa brown spots all over...
and near its stem spot [the spot the stem used to be] there're.... weird lesions that look like they're filled with white mould. [cottony white parts....can u see????] looked like the kinda mould u'd see on bread....
i've only ever observed this happening in the NZ varieties sold in malaysia. I think itmight be because of their shipping/harvesting procedures and not so much because of its species, because these are the same "Hass" ones from Australia.
but i dont know for sure. there's no information on the internet on what this is. mum INSISTS that it's normal and it's fine and I should eat it but i KNOW for a fact that it ISNT normal because i'd never seen it in the NORMAL avocados I ussually eat. it also appears to have "sprouted" with lotsa root-like fibres going through the whole flesh. they were tough like roots. it's not supposed to be this way, is it? all the other ones i eat are just plain buttery flesh, without roots, without fungues/spots/brown bits.


see the roots coming out of the flesh in this one??? what happened???

more fibrous roots.


this picture shows the extent of the weirdness of this avocado. here u can see the brown roots/fibre, and the "holes" which look like they're filled with white fungus. i've no idea what's wrong with it so please if anyone knows, please leave a comment to tell me if this is normal!!

I made this very digestive system friendly dinner last night. carrot sticks, toasted wholemeal pita bread, kalamata olives and hummus.

At the fruit and veggie store today i found these....
dates. actually... i like sticky date pudding but i dont like eating them just like that.

here're the fresh ones! plump and juicy! who'd have thought they looked so different from the wrinkled up ones. but i guess humans are the same. u know how those bodies in the coffins never look a shadow like they did when they were alive. although the dead bodies of our loved ones look horrible... it's a tiny bit comforting to see them that way.... it makes us realize that it's not them in the casket, just their shells..... [who'd have thought i'd think about death just by looking at fresh/dried dates?]

There was a very famous but cocky pork noodle seller at the former "kui lin" coffeetiam [kopitiam, coffeeshop, toMAYto, tomato] in SS15 but in the recent months that place has been under renovation for the new subang [smtg] hotel. so, the famous pork noodle man came over to "pomander" kopitiam in SS15 [it's on the same row as casamia and herbs and food, but closer to the casamia side]

ok it's opposite the former kopitiam called "seaview"that's now called "poh poh".still donno where it is? it's next to the..... chap fan place. still donno?? it's opposite the dentist's.

his pork noodles are very much in demand and i'd never ordered from him before as every time u try to order a bowl u'd be met with a gruff "are u sure??? u have to wait 45 minutes u know!!!!" so most of the time i decided not to since he's so NOT keen on doing my business!! but today i didnt konw it was the same guy from Kui Lin so inadvertantly ordered the 45 minute long awaited pork noodles. so i waited.

and waited.

and waited.

finally it arrived and yes, it was really delicuios since it had EXTRA cholesterol filled pork fat in it [chee yau char - those deep fried crispy pieces of pork fat] and the soup was really flavourful [perhaps, extra ajinomoto??]

however i wouldnt order it again because

a) i dont like waiting 45 minutes in a noisy crowded place

b) I dont want to get a heart attack at age 25

for those pork noodle die hards however, I guess this is worth the visit, if only just once!

The boyfriend had Turkish food and here're the pictures.
below, the flatbreads and salad with lemon slices...

Sharwarma wrap [filled with.... grilled lamb, yogurt sauce and salad]

pickles

the very shy piece of lambchop is hiding under the layers of lavash.

I love the pizza from "Canadian Pizza". Every pizza is a "2 fo 1" special [where you buy one to get one free] but all that means is that each pizza is actually half the price of wat they say it is. anyway........ I recently ordered their pepperoni and "cheese" variety.

As always, it was yummy.

The cheese pizza had nothing on it but cheese. 3 kinds of cheese to be exact.. the brochure says it's a mix of cheddar, mozzarella and edam. I dont know if anyone can ever tell the 3 apart since they've meshed into a heap but it tastes great. cheesy.

close up of the pepperoni.

Laychoo and I ate at this Vietnamese restaurant at pyramid.. forgot its name but something like "O viet" or something to that effect. the summer rolls with shrimp, cooked meehoon, shredded carrot and lettuce leaves were tasty enough with a peanut dipping sauce. tasty..but not something i'd crave for in the middle of the night......... it was really just full of starch...

Her beef ball noodle soup had nice tender cuts of beef but the soup wasn't flavourful enough.


My spicy beef noodle soup was good however. the soup was indeed flavourful and spicy and the beef slices were tender and tasty. I liked the freshness from the mint leaves and raw beansprouts.

I love indian food but it always appeared to be so complicated and difficult to make. My few attempts turned out quite.... bad.
so mind boggling with 101 different ingredients just for ONE dish! for example... in my "indian food kit" i found these spices. I've no idea what they are so if anyone knows..please enlighten me? it appears to be a mix of 3 different types of...seeds? or pods?

I found this recipe for channa masala so I tried to cook it. first, I "whooshed" some onion and garlic and fresh chilli in my blender. however I may have whooshed it too much as it turned into sludge....

and cubed some potatoes..

a tin of chickpeas.

so I fried the "sludge" with some coriander seed, tumeric [kunyit], cumin powder and garam masala. it was getting burnt so i added some water. [not sure if i should have though....]

then some tomato paste..and more water.

then i simmered the potato cubes till soft.

then added the chickpeas. I may have done something wrong as the end result tasted quite... bland and slightly bitter! so I added more spices toward the end.

it didnt taste like anything yo'ud get from the shops. so sadly... i've to admit this time was a failed one.