Author Topic: Guacamole How do you guys make it? (Read 574 times)

GtoRA2 · « **on:** March 21, 2005, 08:57:39 PM »

I start with just barely ripe avacadoes.

I add chopped garlic.
Garlic salt, (just a dash)
Chili powder.
Fresh ground pepper.
Johnnie seasoning(season salt but better.
A touch of cummin.

My is a bit bland but the GF likes it.

What do you guys do?

Steve · « **Reply #1 on:** March 21, 2005, 09:06:47 PM »

I have friends who rave about Guac... it reminds me too much of baby poop, I cannot stand to look at it.

GtoRA2 · « **Reply #2 on:** March 21, 2005, 09:09:53 PM »

Steve
Do you like avacadoes?

Steve · « **Reply #3 on:** March 21, 2005, 09:11:41 PM »

No, but more power to those who do!

Jackal1 · « **Reply #4 on:** March 21, 2005, 09:12:05 PM »

Well I differ in that I only use ripe...very ripe avacados. I find the softer, the better.
A touch of mayo.
Salt.
Pepper.
Garlic to taste.
Then the kicker that either makes or breaks the guac in my opinion ------> fresh squeezed lemon juice.

Nash · « **Reply #5 on:** March 21, 2005, 09:14:41 PM »

I can't stand avocados myself. Much like tomatoes, I demand that the food I eat at least makes a good faith effort to graduate beyond the larvae stage.

But I don't mind guacamole, and I'll eat tomato soup and ketchup.

I'm torn.

Jackal1 · « **Reply #6 on:** March 21, 2005, 09:18:17 PM »

Nash, you ever tryed fryed green tomatoes?

.....
....
..
.. Uhhh sorry..nevermind..it requires a stove. .

Rolex · « **Reply #7 on:** March 21, 2005, 09:21:22 PM »

A chef friend of mine who is pretty much an expert on curries, (Thai and Indian) and Mexican food swears that guacamole with any hot spices included is blasphemy.

He says guacamole is a cooling balance to the other spicy foods and too much flavoring should never overpower the cooling effect and flavor of the avacado.

[Disclaimer: The opinion offered is that of a 3rd party and the author claims no expertise on the topic. Please do not misread or misrepresent that the author has expressed an opinion. The author is not responsible for any heart attack, stroke or mental anguish suffered by any reader who may disagree with the opinion. Readers are urged to not arm themselves with semiautomatic weapons and take a fortified position on any high structure if they disagree with the aformentioned opinion.]

Jackal1 · « **Reply #8 on:** March 21, 2005, 09:31:14 PM »

Heehee. How bout a single shot on a step ladder behind a couple of sand bags?

I agree with the chef other than a touch of black pepper...just a touch...a smidgen.

Rolex · « **Reply #9 on:** March 21, 2005, 09:37:06 PM »

I guess you could do that 'in a pinch.'

<<--- Groan

Chairboy · « **Reply #10 on:** March 21, 2005, 09:51:00 PM »

First, I load 3-4 avocados into my pneumatic cannon....

Nuke33 · « **Reply #11 on:** March 21, 2005, 09:52:10 PM »

Avacados, Red Onion diced, lemon juice from fresh lemon, garlic salt, cilantro, and tomatoes if desired.. Best way to make it in my opinion..

rabbidrabbit · « **Reply #12 on:** March 21, 2005, 10:18:17 PM »

might want to try shallots instead of red onion if you want a smoother taste.

culero · « **Reply #13 on:** March 21, 2005, 10:37:32 PM »

Quote

Originally posted by Rolex
A chef friend of mine who is pretty much an expert on curries, (Thai and Indian) and Mexican food swears that guacamole with any hot spices included is blasphemy.

He says guacamole is a cooling balance to the other spicy foods and too much flavoring should never overpower the cooling effect and flavor of the avacado.
snip

Oh I must protest. While he's right that guacamole may serve in this role, its also true there's nothing more heavenly than a conventional guacamole mixed together with a fiery pico de gallo as a combination dish deluxe. Try that sometime, with fresh-fried corn tortilla chips for a real treat.

culero

Waffle · « **Reply #14 on:** March 21, 2005, 10:40:44 PM »

Get the wife / Girlfriend or both to make it for ya....