TIP OF THE DAY: Best Avacados - Peruvian Avacados - John C Dvorak and Adam Curry

John C. Dvorak shares a food tip about Peruvian avocados. He explains that they are better than other avocados and that they are harder than normal avocados. He suggests checking the color of the skin to determine ripeness - when it turns solid black, the avocado is ready. He also mentions that the country of origin is usually indicated on the avocado's label. John encourages everyone to try Peruvian avocados. And now it's time for the famous moment, John C. tip of the day. Great. Life for you and me. We're just a kid who's chasing a dream. Oh, God, I'm excited. Everybody's excited. We're always all excited to find out about the time. This is a food tip. A food tip. And I thought I'd bring it up because this is something I do. There's a there's been recently because the avocados must have come from California and Mexico. Yeah. But in some parts of the country, in fact, most of the parts, there's a huge boom in Peruvian avocados. Are they no good? No, they're better than the other ones. Oh, and let me explain a Peruvian avocado. And they come in. It's just you'll see it on the dollar, say where the origin of country of origin is. And if you see a pile of Peruvian avocados, what I have to do with the reason for this, this tip is how do they ripen? How would you tell? They're not like a normal Haas avocado. Most people in California and elsewhere, you can tell how ripe and ready an avocado is by kind of a firmness grab. Yeah, I grab I squeeze a little and that kind of gives me the idea if it's ripe or not, if it or overripe or usually I get three avocados. I get one for that dinner that day and then I'll get one for the next day and one for the next day. So I do take firmness into account. Now it's a Peruvian avocado. The firmness is, it's always harder than a normal avocado. And if it goes, if you feel softness, it's over the hill. So you say to yourself, well, then, well, how the hell would I know this is the right? It's right. But how would I tell John? The color of the skin of a Peruvian avocado, which is kind of a greenish, like all the red, it looks just like a regular avocado when it turns solid black and the avocado is still firm, that avocado is ready and it's spectacular. And how do we know it's a Peruvian avocado? It'll say there's not a store in the world that won't put the country of origin of where it's in this avocado, 59 cents or whatever it'll say. Country of origin, Peru. It'll say there. They, they, they, I think most states require you country of origin. Um, so how about the avocado? I want to be right in two days when it's from Peru, it'll be black. And it'll be, it'll be black with some green spots. Oh, so it's a color identifier. It's total color. It goes from super green to black splotches to pretty, almost all black with a little green to all black and there's about a two or three day window when it's all black and it's still hard. Yeah. Boom. Yeah. We prefer avocado of color here on the show. Excellent tip. Everybody, guys, show us your tips. There we go. Anyway, yeah, check out the Peruvian avocados. If you ever see it. No, I like it. It's good. It's good. Good work.