[mk_page_section bg_color="#211551" bg_stretch="true" video_loop="false" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]TASTE BUZZ[/mk_fancy_title][mk_fancy_title strip_tags="true" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTE BUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" css_animation="appear" link="https://strategic.events/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2017/07/beer.jpg" image_size="medium"][vc_empty_space height="15px"][vc_column_text]
<h3 style="text-align: left;">Thailand was a feast for guests eyes as well as their taste buds. This sweet and savory cold drink was on our breakfast buffets every morning while hosting an incentive in this tropical paradise. We've brought a taste of the island back to you with this easy, refreshing recipe.</h3>
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<h2>Thai Basil &amp; Watermelon Slushie</h2>
<p style="text-align: left;">INGREDIENTS</p>
3 ripe avocados
1.5 cups of beer
1 cup plain flour
Vegetable oil for frying
Course sea salt- to taste[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>Peel avocados and cut into 4 pieces</li>
 	<li>In a large bowl mix together beer and flour until it becomes a smooth batter</li>
 	<li>Heat the oil to 365˚F / 185˚C in a large pot</li>
 	<li>Working in batches, toss the avocado pieces into the batter and then into the hot oil</li>
 	<li>Fry, turning once, for about 1 to 2 minutes, until golden</li>
 	<li>Transfer with a slotted spoon to paper towels to drain</li>
 	<li>Sprinkle with the coarse sea salt and serve while still warm.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]To find an avocado that's perfectly green and creamy on the inside, and free from ugly brown spots, <strong>the key is checking under the stem</strong>. Peel back the small stem or cap at the top of the avocado. Three things to look for:
<ol>
 	<li>If it comes away easily and you find green underneath, you've got an avocado that's ripe and ready</li>
 	<li>If you pull back the stem and find brown underneath, the avocado is overripe</li>
 	<li>If the stem doesn't come off, the fruit is not yet ripe enough to eat.</li>
</ol>
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