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Post by Deleted on Jun 20, 2015 15:06:40 GMT -5
I am a guacamole slut. As long as it tastes good, I care not whether it's *chunky, smooth, simple, complex, spicy, mild, whatever. One of my exes used to make what I called "gringo guacamole" with chili powder, onion powder, garlic salt and bottled lemon juice. Avocado mashed almost completely smooth. It was delicious and I've never been able to replicate the flavor on my own.
Fun fact: mashed avocado with salt is the original guacamole.
*Chunky salsa can fuck right off, though.
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Post by Il sole sotto la terra on Jun 23, 2015 20:25:13 GMT -5
One of my exes used to make what I called "gringo guacamole" with chili powder, onion powder, garlic salt and bottled lemon juice. Avocado mashed almost completely smooth. This is the way I usually do it, but I use ground chipotle instead of chili powder, plus a little black pepper and some cumin. Sure, if I were going to a party, I'd get all fancy and make it chunky, with fresh cilantro, lime juice and some tomatoes. Most of the time I'm just trying to make sure the Manic Tomlets get some sort of plant matter in their meal, so gringo guacamole does just fine.
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Post by Deleted on Jun 26, 2015 15:11:25 GMT -5
So many of my mobile banner ads are for Subway Guac now. DO YOU HAVE SOMETHING YOU'D LIKE TO CONTRIBUTE TO THE CONVERSATION, SUBWAY??!?
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Post by Pedantic Editor Type on Jun 29, 2015 9:52:54 GMT -5
Over the weekend I ate the hell out of a tub of Trader Joe's reduced guilt chunky guacamole. It's blended with greek yogurt, so it's not quite actual guacamole, but the yogurt adds a nice creamy tang that works pretty well. It had a nice little kick to it, too.
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Post by 🐍 huss 🐍 on Jul 4, 2015 1:06:47 GMT -5
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Trurl
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Post by Trurl on Jul 5, 2015 7:59:37 GMT -5
This is what *actually* set Orson Wells off on that rant.
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Post by Deleted on Jul 5, 2015 21:28:05 GMT -5
There's something wrong with avocados right now. I traditionally make a 3-avocado guac on July 4th and these avocados at the store all hard and shit.
Fucking drought.
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LazBro
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Post by LazBro on Jul 6, 2015 8:18:24 GMT -5
There's something wrong with avocados right now. I traditionally make a 3-avocado guac on July 4th and these avocados at the store all hard and shit. Fucking drought. Bummer. I've found them to be pretty terrific on the whole this season. I mean, no accounting for ripeness, which is just a waiting game, but the flavor has been really good for me this year. I've been serving them more than usual.
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Post by Deleted on Jul 6, 2015 8:37:57 GMT -5
There's something wrong with avocados right now. I traditionally make a 3-avocado guac on July 4th and these avocados at the store all hard and shit. Fucking drought. Bummer. I've found them to be pretty terrific on the whole this season. I mean, no accounting for ripeness, which is just a waiting game, but the flavor has been really good for me this year. I've been serving them more than usual. They started sucking last year. They're either hard as rocks or they appear to be good but then you cut them open and half of it is brown. I do have luck more often than not with the 4-packs that come in a mesh bag. Oddly enough, I think I learned a cool trick from Bill Murray about avocados in one of his AMAs, about how if you throw them in the refrigerator when they're ripe, they'll stay that way for a while.
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Post by braveliltoker on Jul 25, 2015 9:19:05 GMT -5
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Post by Lemminkainen on Jul 25, 2015 15:21:28 GMT -5
Today I learned that I agree with HDB on a thing.
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Post by Pedantic Editor Type on Aug 5, 2015 13:42:28 GMT -5
Trader Joe's makes "less guilt" guacamole with Greek yogurt blended in, but it's still chunky, and I don't even care that it's not "real" guac becase it's delicious. Let's be honest, I'm going to eat the whole container anyway.
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Post by pairesta on May 1, 2016 18:56:54 GMT -5
I made guacamole tonight and decided to do a little research beforehand by plunging the depths of my cookbook collection for the most common elements. I used The Tex-Mex Grill and Barbacoa Cookbook by Rob Walsh, Street Food of Mexico by Hugo Ortega, and Rick Bayless's first cookbook since his is the best guacamole I've ever had.
Common Elements: 2-3 mashed avacados A small amount of very finely minced white onion Cilantro (optional) Serrano or jalapenos Salt Lemon or Lime Juice
This is what I made mine out of. It's the best guac I've made in recent memory. We licked the bowl clean.
There's a couple elements that the cookbooks had in common, or some did but some didn't: tomatillos and tomatoes, diced and tossed into the guac. I don't like either in mine so I ommitted them and didn't miss them.
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LazBro
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Post by LazBro on May 2, 2016 8:26:09 GMT -5
I made guacamole tonight and decided to do a little research beforehand by plunging the depths of my cookbook collection for the most common elements. I used The Tex-Mex Grill and Barbacoa Cookbook by Rob Walsh , Street Food of Mexico by Hugo Ortega, and Rick Bayless's first cookbook since his is the best guacamole I've ever had. Common Elements:
2-3 mashed avacados A small amount of very finely minced white onion Cilantro (optional) Serrano or jalapenos Salt Lemon or Lime Juice This is what I made mine out of. It's the best guac I've made in recent memory. We licked the bowl clean. There's a couple elements that the cookbooks had in common, or some did but some didn't: tomatillos and tomatoes, diced and tossed into the guac. I don't like either in mine so I ommitted them and didn't miss them. I did guac a couple nights ago as well. As I stated up thread - indeed, from this thread's very conception - I am a pretty staunch purist when it comes to guacamole, however this time I did it with finely minced shallot, lime juice and garlic salt. I love the onion-y taste and very slight texture the shallot brings. Avocados have been good so far, and it's not even the season proper yet.
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Post by The Sensational She-Hulk on May 2, 2016 9:02:36 GMT -5
I made guacamole tonight and decided to do a little research beforehand by plunging the depths of my cookbook collection for the most common elements. I used The Tex-Mex Grill and Barbacoa Cookbook by Rob Walsh , Street Food of Mexico by Hugo Ortega, and Rick Bayless's first cookbook since his is the best guacamole I've ever had. Common Elements:
2-3 mashed avacados A small amount of very finely minced white onion Cilantro (optional) Serrano or jalapenos Salt Lemon or Lime Juice This is what I made mine out of. It's the best guac I've made in recent memory. We licked the bowl clean. There's a couple elements that the cookbooks had in common, or some did but some didn't: tomatillos and tomatoes, diced and tossed into the guac. I don't like either in mine so I ommitted them and didn't miss them. That's exactly how I make my guac. I don't like it too simple, but I don't like too much bullshit in it, either. At any rate, there's never any left over when I make guac, so I figured I must be doing something right.
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Post by pairesta on May 2, 2016 9:04:51 GMT -5
Also my wife jokingly complained that I didn't have my guac sitting on a bed of finely shredded lettuce so that it clutters up every bite. Plus I didn't just have a couple tablespoons of it and charge $5.
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LazBro
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Post by LazBro on May 2, 2016 9:10:08 GMT -5
Also my wife jokingly complained that I didn't have my guac sitting on a bed of finely shredded lettuce so that it clutters up every bite. Plus I didn't just have a couple tablespoons of it and charge $5. Is the $1-2 for a fried egg the only food more overpriced than guacamole sides and/or appetizers (I've seen it as high as $9 as an app)? Ah, the bed of lettuce. How much good sour cream and guacamole has gone to waste entwined among those flavorless, watery shreds. Back when we lived closer to Chuy's and would frequent, I had my order down to a script: "I'll have the special nachos, no lettuce, and a side of sour cream, no lettuce."
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Gumbercules
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Post by Gumbercules on May 2, 2016 9:30:08 GMT -5
I made guacamole tonight and decided to do a little research beforehand by plunging the depths of my cookbook collection for the most common elements. I used The Tex-Mex Grill and Barbacoa Cookbook by Rob Walsh , Street Food of Mexico by Hugo Ortega, and Rick Bayless's first cookbook since his is the best guacamole I've ever had. Common Elements:
2-3 mashed avacados A small amount of very finely minced white onion Cilantro (optional) Serrano or jalapenos Salt Lemon or Lime Juice This is what I made mine out of. It's the best guac I've made in recent memory. We licked the bowl clean. There's a couple elements that the cookbooks had in common, or some did but some didn't: tomatillos and tomatoes, diced and tossed into the guac. I don't like either in mine so I ommitted them and didn't miss them. I make mine the same, only I'll add garlic as well. Because garlic, that's why. I feel like tomatoes don't stand out enough in guacamole, so either you're wasting good tomatoes, or they're flavorless anyway and are only there to fuck up the texture, so why use them? Tomatoes belong in the salsa / pico de gallo / chimol.
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Post by Liz n Dick on May 2, 2016 11:32:44 GMT -5
I make mine the same, only I'll add garlic as well. Because garlic, that's why. I feel like tomatoes don't stand out enough in guacamole, so either you're wasting good tomatoes, or they're flavorless anyway and are only there to fuck up the texture, so why use them? Tomatoes belong in the salsa / pico de gallo / chimol. Definitely add garlic! At least, in the summertime, when the garlic is super fresh and sticky and robust. I'll tend to omit the onion when I've got really fresh garlic to work with. (Of course, I almost never make guac, so I'm not sure why I'm weighing in here... )
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Post by PA Noire on May 25, 2016 9:45:42 GMT -5
Just pure, fresh guac bro. That's the way to go.
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