"aem" > wrote in message
...
On Jun 19, 12:01 pm, "cybercat" > wrote:
>
>> I watched the cooks make it, so measurements are approximate.
>> (It's a big batch, too! One of the problems with restaurant recipes ..)
>
This strikes me as a good example of why it's easy to prepare better
food than an average restaurant. Just watch out for their shortcuts
and don't emulate them.

>> Flesh of 5-6 avocados

>Some restaurants use whichever type is cheapest; we can hold out for
>Hass.

They are the bumpy ones, right?

> The juice of half a fresh lemon (be sure to get the seeds out!)

<I like lime juice much much better than lemon for guac, but maybe
that's just personal taste.

> > One tablespoon worchestershire sauce.

> Very questionable addition, possibly an attempt to make up for no
> garlic.

I would actually like garlic better. The w. sauce has a touch of a dirty
sock aroma to me.

> One average sweet onion (about 3/4 cup chopped)
> finely diced.
> Two large ripe tomatoes, diced.
> 3-4 dashes of tabasco (you can do this at the end, to taste.)

>Also very questionable. Tabasco and other Louisiana hot sauces are
>vinegar based, and don't mesh well with the avocado and citrus mix.
>They didn't want to spend the time or expense to chop a couple of
>jalapenos or serranos.

Makes sense to me!


>Only function of shredded lettuce is to try to make the serving look
>bigger.

I disagree here! I love lettuce with guac. Maybe because, the first time
I had it was on top of taco salad. Man, I loved that salad, with sweet
thousand island dressing, dark red kidney beans, shredded cheddar,
and raw mushrooms. I would have fought a pit bull for one and ..
you know me ... probably won!

>Absence of garlic and cilantro probably reflects fear of
>putting some customers off.

That is probably true, I never thought about that.

>The best guac is very much a matter of personal taste, of course. I
>wouldn't like this one but wouldn't be surprised if many others did.

I would like to know what your favorite recipe is. The only reason I wanted
Chili's is because that is the first place I had guacamole (moved to TX from
Maryland) and I liked it.

>That's not the point. I just like to note every now and then that
>"restaurant standard" is often not a lofty goal but rather a result of
>time and cost savings that downgrade the results. -aem

Absolutely! And a watered-down TexMex burger chain would not make
the best guac anyway.