"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.

On Jun 19, 7:37*pm, "Michael \"Dog3\"" > wrote:
> Rick Bayless is excellent. *I have 2 of his cookbooks and use them
> frequently.

weht to Rick Bayless? I haven't heard about him in a long time.

Karen

On 2008-06-20, Karen > wrote:

> weht to Rick Bayless? I haven't heard about him in a long time.

You haven't asked me. I think he's greedy dirtbag jerk.

nb

Karen wrote:

> On Jun 19, 7:37*pm, "Michael \"Dog3\"" > wrote:
> > Rick Bayless is excellent. *I have 2 of his cookbooks and use them
> > frequently.
>
> weht to Rick Bayless? I haven't heard about him in a long time.

They've been running his show on the local PBS station lately, at least
until pledge programming started a few weeks back.




Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Karen wrote:
> On Jun 19, 7:37 pm, "Michael \"Dog3\"" > wrote:
>> Rick Bayless is excellent. I have 2 of his cookbooks and use them
>> frequently.
>
> weht to Rick Bayless? I haven't heard about him in a long time.
>
> Karen

I recently enjoyed a fabulous meal there at the bar. I just learned he
was awarded the James Beard award for the "Outstanding Restaurant in
America" in 2007. I can see why! Wonderful food, great employees and place.

notbob wrote:
> On 2008-06-20, Karen > wrote:
>
>> weht to Rick Bayless? I haven't heard about him in a long time.
>
> You haven't asked me. I think he's greedy dirtbag jerk.
>
> nb

do you really? Why?

On Fri, 20 Jun 2008 12:30:09 -0700 (PDT), Karen >
wrote:

>On Jun 19, 7:37*pm, "Michael \"Dog3\"" > wrote:
>> Rick Bayless is excellent. *I have 2 of his cookbooks and use them
>> frequently.
>
>weht to Rick Bayless? I haven't heard about him in a long time.

He's probably too busy making money in the restaurant biz.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 20 Jun 2008 19:32:51 GMT, notbob > wrote:

>On 2008-06-20, Karen > wrote:
>
>> weht to Rick Bayless? I haven't heard about him in a long time.
>
>You haven't asked me. I think he's greedy dirtbag jerk.
>
That's harsh. Did you say it for the shock value?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 19, 2:06 pm, "Nexis" > wrote:
> >"Karen" > wrote in message
> >news:bc6bf3af-cdb0-4c88-a6ee->06470fe4a__BEGIN_MASK_n#9g02mG7!__...__END_MASK_i ...
> >On Jun 18, 10:36 pm, "Nexis" > wrote:
> >> You must be either trolling or pulling our collective leg. You apparently don't
> >> know
> >> the difference between ripening and rotting?
> >Rotting could be just an extension of over-ripening? So,
> >theoretically, it could ripen a little more. Or does the whole
> >chemistry of theavocadochange? Why doesn't it change when it's taken
> >from the tree? Why do fruit continue to ripen after they've been
> >picked off the tree? Kind of the same line of thinking here.
> >Karen
>
> Karen,
>
> The chemistry of theavocadoDOES change when it's picked off the tree. Avocados do
> not ripen until *after* they are picked. In fact, commercial growers will use the
> trees as storage because of this. This is also the reason they must reach full
> maturity before being picked. During the ripening process there is a "burst" of
> respiration and ethylene production, and the ripening can happen quite quickly, which
> is why you'll here some people talk of avocados that were hard in the morning and
> ripe by dinner time.
>
> Avocados have a high oil content. Once cut, the oils will begin to go rancid. The
> triglycerides break down, and the taste suffers immensely. This is when they will
> turn black and rot. This is NOT ripening, this is rotting. This is why you'reavocado
> will not continue to ripen once it is cut. The oxidization (when the flesh begins to
> brown) is the first step.
>
> You can speed up or slow down the ripening process. By placing them in a paper bag
> and keeping them in a cool, dark place, they will ripen faster than if left on the
> counter. Adding an apple or banana, which increases the ethylene gas that triggers
> ripening, will cause them to ripen faster yet. Cold storage, such as in the
> refrigerator, will dramatically slow ripening, but can alter the flavor for the
> worse.
>
> Once ripe, you can keep 1/2 of it for a day or two in the refrigerator. The best way
> to prevent oxidization from happening is to rub lemon juice over any exposed, cut
> flesh, and wrap tightly in plastic wrap. Press & Seal (Glad? I think..), I've found,
> is the best wrap for this. I've used it with no lemon at all when keeping just
> overnight and it worked great.

Great Info. Thanks. I bought a ripe one today for $1.79 - ridiculous
price that barely medium size if you ask me - and used a bit in salad,
scooping up from a half. I am kind of tired to make guacamole with
the rest and so I put the two halves together and put inside an air
tight container that's small enough to keep the two halves in place
and left it on the counter with intention to put in the fridge when I
go to bed. I might eat some more before putting it in the fridge.

>
> For guacamole, sprinkle lime or lemon juice over the surface and wrap tightly.
>
> It is best to use ripe avocados immediately, and the flavor is best when eaten at
> room temperature.

I
>
> kimberly