4 Simple Ways to Quickly Ripen an Avocado

iStock.com/olindana
iStock.com/olindana

People desperate to make their avocados ripen faster have been known to take drastic measures. But if you have an inedibly firm avocado at home, there's no reason to stick it in the oven and ruin its flavor. Nor do you need to run to the supermarket and squeeze every avocado you can find. Even if you can't make your avocado ripen instantly, you can ripen it faster with one of the simple methods below.

1. Paper-bag it.

An easy and effective way to ripen an avocado quickly is to stick it in a paper bag. Avocados get softer naturally by releasing ethylene gas. By enclosing the fruit in a bag, you trap the gas it releases in there with it, thus speeding up the ripening process.

2. Store it with an apple.

If the paper bag method alone doesn't do the job fast enough for you, toss another fruit in there with the avocado. Like avocados, fruits like apples and bananas emit ethylene gas over time, and by doubling the amount of fruit in the bag you double the concentration of ripening agents.

3. Bury it in flour.

This is one the more unusual suggestions on the list, but it also produces some of the best results. After sticking your avocado in a bag, add enough flour to the bottom to cover or partially submerge the fruit. Like the other tactics, the flour amplifies the avocado's ethylene emissions. It also has the added effect of absorbing excess moisture, producing an avocado that's perfectly ripe, green, and creamy rather than one that's brown and squishy.

4. Put it in a sunny spot.

To slightly cut down an avocado's ripening time, let it sit in the sunniest spot in your kitchen. The warmth of the sunlight will soften your avocado faster without totally changing its flavor the way more intense heat from an oven or microwave does. This method reportedly produces a mushier avocado, making it perfect for your guacamole.

New Jersey's Anthony Bourdain Food Trail Has Opened

Neilson Barnard/Getty Images
Neilson Barnard/Getty Images

Before Anthony Bourdain was a world-famous chef, author, or food and travel documentarian, he was just another kid growing up in New Jersey. Earlier this year, Food & Wine reported that Bourdain's home state would honor the late television personality with a food trail tracing his favorite restaurants. And that trail is now open.

Bourdain was born in New York City in 1956, and spent most of childhood living in Leonia, New Jersey. He often revisited the Garden State in his books and television shows, highlighting the state's classic diners and delis and the seafood shacks of the Jersey shore.

Immediately following Bourdain's tragic death on June 8, 2018, New Jersey assemblyman Paul Moriarty proposed an official food trail featuring some of his favorite eateries. The trail draws from the New Jersey episode from season 5 of the CNN series Parts Unknown. In it, Bourdain traveled to several towns throughout the state, including Camden, Atlantic City, and Asbury Park, and sampled fare like cheesesteaks, salt water taffy, oysters, and deep-fried hot dogs.

The food trail was approved following a unanimous vote in January, and the trail was officially inaugurated last week. Among the stops included on the trail:

  1. Frank's Deli // Asbury Park
  1. Knife and Fork Inn // Atlantic City
  1. Dock's Oyster House // Atlantic City
  1. Tony's Baltimore Grill // Atlantic City
  1. James' Salt Water Taffy // Atlantic City
  1. Lucille's Country Cooking // Barnegat
  1. Tony & Ruth Steaks // Camden
  1. Donkey's Place // Camden
  2. Hiram's Roadstand // Fort Lee

The Reason Why 'Doritos Breath' Stopped Being a Problem

iStock/FotografiaBasica
iStock/FotografiaBasica

In the 1960s, Frito-Lay marketing executive Arch West returned from a family vacation in California singing the praises of toasted tortillas he had sampled at a roadside stop. In 1972, his discovery morphed into Doritos, a plain, crispy tortilla chip that was sprinkled with powdered gold in the form of nacho cheese flavoring.

Doritos enthusiasts were soon identifiable by the bright orange cheese coating that covered their fingers. But there was another giveaway that they had been snacking: a garlic-laden, oppressive odor emanating from their mouths. The socially stigmatizing condition became known as "Doritos breath." And while the snack still packs a potent post-mastication smell, it’s not nearly as severe as it was in the 1970s and 1980s. So what happened?

Like most consumer product companies, Frito-Lay regularly solicits the opinions of focus groups on how to improve their products. The company spent more than a decade compiling requests, which eventually boiled down to two recurring issues: Doritos fans wanted a cheesier taste, and they also wanted their breath to stop wilting flowers.

The latter complaint was not considered a pressing issue. Despite their pungent nature, Doritos were a $1.3 billion brand in the early 1990s, so clearly people were willing to risk interpersonal relationships after inhaling a bag. But in the course of formulating a cheesier taste—which the company eventually dubbed Nacho Cheesier Doritos—they found that it altered the impact of the garlic powder used in making the chip. Infused with the savory taste known as umami, the garlic powder was what gave Doritos their lingering stink. Tinkering with the garlic flavoring had the unintended—but very happy—consequence of significantly reducing the smell.

“It was not an objective at all,” Stephen Liguori, then-vice president of marketing at Frito-Lay, told the Associated Press in April 1992. “It turned out to be a pleasant side effect of the new and improved seasoning.”

Frito-Lay offered snack-sized bags of the new flavor and enlisted former heavyweight boxing champion George Foreman to promote it. Ever since, complaints of the scent of Doritos wafting from the maws of co-workers have been significantly reduced, and the Nacho Cheesier variation has remained the Doritos flavor of choice among consumers.

When Arch West died in 2011 at the age of 97, his family decided to sprinkle Doritos in his grave. They were plain. Not because of the smell, but because his daughter, Jana Hacker, believed that mourners wouldn’t want nacho cheese powder on their fingers.

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