I figuered this might be the right place to get a good recipe for the grand pooba of all chip dips, though the ones with the clamy hands might think different.
Anywhos, I met a fellow that owns an avocado grove. He loaded me up on the type that are a bit gamy, not the super taistey ones (I forget thier name now) Who am I to complain though? Now the avocado’s are ready to be turned into guacamole, so how should I do it?
Thanks in advance, Jack “chip & dip” Orion
From epicurious.com – more guacamole recipes than you can shake a food processor at.
I haven’t tried any of these (wife is allergic to avacados), but I’ve never hit a bad recipe on this site.
I’ve spent most of my adult life on the Mexican border and I’ve eaten all manner of guac.
You are lucky to get the “gamey” kind. I’ve always found the CA smooth skin to be whimpy and watery.
I find the authentic recipe to be best (authentic could be like trad, provocative term here). Smash the 'cados with a fork so there’s still little chunks among the paste. Crush one raw garlic clove and carefully mix in the garlic bits and juice tasting as you go–just a little is enough and try not to use garlic powder or salt. The only other things you need add is a pinch of table salt and a squirt of lime. Do you know how to make pico de gallo? This stuff is great on a chip with guac. Don’t forget to place the 'cado pit in the middle of the guac if it will go uneaten for more than a short while–the pit keeps the guac from turning brown.
Whenever we buy 'cados in Mexico, they have to remove the pits so we can cross them. A local trick is to replace the pit with a half small jalapeno. This keeps the 'cado fresh longer.
Lisa
This is THE best recipe. I got it from my friend’s mom, back when we would ditch 3rd period high school and go to his house to eat. His mom was from Mexico, and she didn’t speak english, but she made us the best food.
For guacamole, she would cut an onion in half and then hold one half in her hand and and then hit the flat side of the onion with a sharp knife until there were about 50 very close cuts, about a 1/2 inch deep. Then she would turn it and put cross cuts in it, hitting it as before. Then she would slice off those cuts, very thin, so that each slice of onion was mostly juice with tiny, tiny pieces of onion, and add it to the avocado Then she would add salt to taste, and that’s all. Avocado, onion, and salt makes the best guacamole. I mix these ingredients to taste, but for a rough estimate, using 2 avocados, add about a 1/4 cup finely chopped onions and maybe an 1/8th tsp. salt. It doesn’t need lemon or anything esle. Wait, yes it does…chips and beer. Yummm!
Lisa’s recipe sounds pretty good.
The rule with guacamole is “less is more”…meaning less ingredients. Some sites will have you putting all manner of stuff in them. All you really need is a little salt, a little lime, and perhaps a little garlic.
Of course, you could add more if you’re feeling adventurous: My mom would “extend” guacamole by adding shredded lettuce (lettuce being cheaper than avacados) and diced tomatoes. I personally like to add a bit of cumin to tease the palate. A little cilantro would probably be quite alright, too. But avacados are the star of the show. I never add sour cream (though some recipes call for it)…it also bulks up your guac, at the cost of much of the rich avacado flavor…and with guac, that’s a no-no. Avacados are the star of the show, after all.
We had a huge avocado tree in our yard in the Philippines, when I was about 12 years old. We ate guacamole all the time. This is basically how I came to do it:
1 avocado, squashed thoroughly with fork
Stir in: a clove or two of crushed garlic, some onion powder, some salt, and a little kalamansi juice if desired. Kalamansi is somewhere between a lemon and a lime in taste. Some chopped up leaves of cilantro would be okay to add, too. It doesn’t keep well, cover closely with foil or plastic, if you are going to refrigerate it.
Hey Wanderer,
Lisa’s recipe may SOUND good, but mine TASTES good. It’s your whistles that SOUND good.
Stop by the house and I’ll make you some.
JP
Smash avocados with fork as described above.
Add a little lemon juice and some salsa.
Stir briskly with a Generation D that you goofed up in trying to tweak it.
Important note: use a nickel D, the brass ones make the guacamole turn brown.
Doc
On 2002-08-07 00:48, Doc Jones wrote:
Important note: use a nickel D, the brass ones make the guacamole turn brown.
Yes. I concur with Doc, brass or copper whistles will turn it brown.
When you’re tire of guacamole and still have avocados left over … throw a couple of peeled ones in the blender, add a couple of tablespoons of sugar (to taste) and a couple of cups of milk. Puree and enjoy the best milkshake you’ve ever had! (well next to a Purple Cow anyway…)
My recipe’s similar to Doc’s, but I stir mine with a Clarke original. Oh yes…and don’t forget to leave the pit in the bowl of guacamole…it’ll help keep it from browning too quickly.
Hey, no one in California eats those smooth-skinned 'cados! This is the land of Haas, dudes! We ship those smoothies off to unsuspecting folks in the hinterlands.
Redwolf
As my ex-wife said, “isn’t that somewhere in Central America?” (she’s Australian)
Well, I dunno about MY whistles 
Your reciep sounds pretty good, too…like I said: less is more. Salt, onion, and avocado is a pretty simple list…I imagine it tastes great! I didn’t mention your recipe because I was evidently typing my message at the same time as you
On 2002-08-07 00:21, JohnPalmer wrote:
Hey Wanderer,Lisa’s recipe may SOUND good, but mine TASTES good. It’s your whistles that SOUND good.
Stop by the house and I’ll make you some.
JP
-My guac is simple like the rest-
-Mix to taste the ingredients below:
two pitted avocados
lemon or lime juice
minced onion
garlic in clove, crushed, or powdered form
salt
diced ripe tomato (optional)
-Mash the avocados but don’t puree them!
Guacamole is best with lumps in it.
On 2002-08-07 01:35, John Allison wrote:
When you’re tire of guacamole and still have avocados left over … throw a couple of peeled ones in the blender, add a couple of tablespoons of sugar (to taste) and a couple of cups of milk. Puree and enjoy the best milkshake you’ve ever had! (well next to a Purple Cow anyway…)
For old times sake, Allison, you’re a lamer! A milkshake with avos??? Yikes. Even on sale they’re pricey so I don’t know if I would sacrficice under normal conditions to try this concoction, so Im coming to LA to try it at yer house!!! And excuse MY lamer naivete, but whatza Purple Cow?? Gawd, not eggplant I hope!
Confused and Reasonable.
PS At 46, I remember when almost nobody knew what tortilla chips were, much less guacamole. There’s some food trend for ya. Wonder if our pals in Brit Isles know what we’re talking about? Tortilla Chips. Must be some kind of Caribbean French Fry!! unless they sell em at Marks and Spencer, “St. Michael’s” brand, of course.
Several years back we had some friends renting a house with a number of avocado trees in the front yard free for the picking. We were blessed with gifts of a grocery bag full almost every week from them. When you have that much green manna you’ve got to be creative!
A Purple Cow is a milkshake I found at a place in Missouri which is made from ice cream, peanut butter, and frozen grape juice concentrate. Sounds hideous but tastes wonderful!
Tortilla chips have indeed successfully crossed the Atlantic, and even an old fogey like me knows that they’re not the latest product from the maquiladores of the Valle Silicón.
But what puzzles me is how this thread has gone on for so long without any mention of the unquestioned queen of green gunge, Nigella Lawson.
I found this receipe for Sweet Pea Guacamole:
http://food.hubcom.net/cgi-win/recipe.exe?3$2$1$37$495
Also for the fans of “the UK’s most beautiful woman” there’s a whole photo gallery of pics at
http://www.stylenetwork.com/Shows/Nigella/
Goll, see her bite that carrot. Schwing!
Oh, yeah, almost forgot, there’s a receipe for Guacamole in the Nigella Bites Book - ask your respective hunnies to buy it you for a present, I’ve always fancied getting Nigella on my bookshelf with a glossy hard back.
Notice, Weekenders, that it wasn’t me who mentioned the Domestic Godess…see what a paragon of restraint I have become, now that I am such a Reasonable Person.
Reasonable Citizen No. 38
Man alive, avocadoes are my favorite food on the planet. I can hardly ever get them because they’re so expensive, but when you get a good Haas, nothing can beat it. My husband knows if he ever wants to get me the ultimate present, all he has to do is show up with a bag of avocadoes!
I love guacamole but hate bits of onion and garlic in it. Anyone have a recipe that doesn’t have onion and garlic in it?
By the way, my husband calls ice cream mixed with black cherry soda pop a Purple Cow. It’s like a root beer float but with black cherry soda instead of root beer. I didn’t know anyone else had ever heard of it or anything similar!
MCM Transatlantic Whistle Detective Agency - no case too small.
Branches in London and Salt Lake City
[ This Message was edited by: Cees on 2002-08-08 10:40 ]