DD was home from college last week, and she bought some guacamole that
she likes. I think the brand was Wholly Guacamole, and it's kind of
expensive. I tried some and thought it tasted overprocessed and a
little too garlicky, but it had potential. The ingredient list was
interesting; no green tomatoes or tomatillos or cilantro in it. Just
avocados, jalapeño puree (pickled, I think, from their description),
dehydrated onions, and granulated garlic.

So yesterday I ground up some hot-particularly-hot pickled jalapeño
slices in the blender, with just enough of their pickle juice to be able
to puree it. I cut up an avocado and mashed it, crushed a big pinch of
dehydrated onions with my fingers and added them, a big spoonful of the
jalapeño puree (the rest went in a jar in the fridge for later use) and
a dash of granulated garlic. I stirred it up, and let it sit for a half
hour to blend the flavors and for the onions to absorb the excess
liquid. Then stirred it again.

It was quite good, and it didn't weep like the guac I usually make with
green salsa in it. Now here's the weird part: I put the leftovers in
the fridge in a tiny open Tupperware container, and when I checked on it
this morning it was still green! So was the stuff in the dirty mixing
bowl. I can't imagine the peppers have enough Vitamin C left after
pickling to do that, so they must have a preservative or something in
them. I've never seen cut or mashed avocados not turn brown when
exposed to air before.

Bob

zxcvbob wrote:
>
> It was quite good, and it didn't weep like the guac I usually make with
> green salsa in it. Now here's the weird part: I put the leftovers in
> the fridge in a tiny open Tupperware container, and when I checked on it
> this morning it was still green! So was the stuff in the dirty mixing
> bowl. I can't imagine the peppers have enough Vitamin C left after
> pickling to do that, so they must have a preservative or something in
> them. I've never seen cut or mashed avocados not turn brown when
> exposed to air before.

If I recall correctly, a green bell pepper has more vitamin C
than an orange. Seems reasonable that jalapenos would also
contain a large amount of C. I don't see why pickling
would reduce that, except by diffusion into the pickle juice,
part of which you used.

"zxcvbob" > wrote in message
...
> DD was home from college last week, and she bought some guacamole that she
> likes. I think the brand was Wholly Guacamole, and it's kind of
> expensive. I tried some and thought it tasted overprocessed and a little
> too garlicky, but it had potential. The ingredient list was interesting;
> no green tomatoes or tomatillos or cilantro in it. Just avocados,
> jalapeño puree (pickled, I think, from their description), dehydrated
> onions, and granulated garlic.

No cilantro, I would love.


>
> So yesterday I ground up some hot-particularly-hot pickled jalapeño slices
> in the blender, with just enough of their pickle juice to be able to puree
> it. I cut up an avocado and mashed it, crushed a big pinch of dehydrated
> onions with my fingers and added them, a big spoonful of the jalapeño
> puree (the rest went in a jar in the fridge for later use) and a dash of
> granulated garlic. I stirred it up, and let it sit for a half hour to
> blend the flavors and for the onions to absorb the excess liquid. Then
> stirred it again.
>
> It was quite good, and it didn't weep like the guac I usually make with
> green salsa in it. Now here's the weird part: I put the leftovers in the
> fridge in a tiny open Tupperware container, and when I checked on it this
> morning it was still green! So was the stuff in the dirty mixing bowl. I
> can't imagine the peppers have enough Vitamin C left after pickling to do
> that, so they must have a preservative or something in them. I've never
> seen cut or mashed avocados not turn brown when exposed to air before.
>
Pretty cool. I might try this. I have to justify the fat level in the
avocados first, though. Still trying to undo holiday excesses.

cybercat wrote:

> Pretty cool. I might try this. I have to justify the fat level in the
> avocados first, though. Still trying to undo holiday excesses.

Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.


Avocados
Onion, chopped (very little)
Roma tomatoes, seeded & chopped
Lime juice
Garlic, minced
Cilantro (optional)
salt

If it does not taste right, it probably needs more salt. It is rare that
I ever add jalapenos, although I do eat them whole.

Becca

Becca wrote:
> cybercat wrote:
>
>> Pretty cool. I might try this. I have to justify the fat level in the
>> avocados first, though. Still trying to undo holiday excesses.
>
> Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
>
>
> Avocados
> Onion, chopped (very little)
> Roma tomatoes, seeded & chopped
> Lime juice
> Garlic, minced
> Cilantro (optional)
> salt
>
> If it does not taste right, it probably needs more salt. It is rare that
> I ever add jalapenos, although I do eat them whole.
>
> Becca


These jalapeños were not much hotter than pepperoncini (I mistyped it
earlier when I said "hot-particularly-hot", that was supposed to be
"not-particularly".) I think they were Vlasic brand. They also supplied
the acid (vinegar) and salt. Lemon juice would have tasted better; I
may use a little bottled lemon juice and salt instead of the pickle
juice next time I grind some up.

I make guacamole like you do sometimes, but this time I was trying to
duplicate something that DD buys so I could tell her how to make it herself.

This week I gotta start going to the gym again. Ugh, indeed.

Bob

In article >,
zxcvbob > wrote:

> DD was home from college last week, and she bought some guacamole that
> she likes. I think the brand was Wholly Guacamole, and it's kind of
> expensive. I tried some and thought it tasted overprocessed and a
> little too garlicky, but it had potential. The ingredient list was
> interesting; no green tomatoes or tomatillos or cilantro in it. Just
> avocados, jalapeño puree (pickled, I think, from their description),
> dehydrated onions, and granulated garlic.
>
> So yesterday I ground up some hot-particularly-hot pickled jalapeño
> slices in the blender, with just enough of their pickle juice to be able
> to puree it. I cut up an avocado and mashed it, crushed a big pinch of
> dehydrated onions with my fingers and added them, a big spoonful of the
> jalapeño puree (the rest went in a jar in the fridge for later use) and
> a dash of granulated garlic. I stirred it up, and let it sit for a half
> hour to blend the flavors and for the onions to absorb the excess
> liquid. Then stirred it again.
>
> It was quite good, and it didn't weep like the guac I usually make with
> green salsa in it. Now here's the weird part: I put the leftovers in
> the fridge in a tiny open Tupperware container, and when I checked on it
> this morning it was still green! So was the stuff in the dirty mixing
> bowl. I can't imagine the peppers have enough Vitamin C left after
> pickling to do that, so they must have a preservative or something in
> them. I've never seen cut or mashed avocados not turn brown when
> exposed to air before.
>
> Bob

Fascinating... I'm betting on the pickled jalapenos.
Vinegar will work to prevent browning in place of lemon juice.

I just personally prefer the flavor of lemon.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> cybercat wrote:
>
> > Pretty cool. I might try this. I have to justify the fat level in the
> > avocados first, though. Still trying to undo holiday excesses.
>
> Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
>
>
> Avocados
> Onion, chopped (very little)
> Roma tomatoes, seeded & chopped
> Lime juice
> Garlic, minced
> Cilantro (optional)
> salt
>
> If it does not taste right, it probably needs more salt. It is rare that
> I ever add jalapenos, although I do eat them whole.
>
> Becca

IMHO Jalapenos are best stuffed and grilled. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

zxcvbob > wrote:

> I put the leftovers in
> the fridge in a tiny open Tupperware container, and when I checked on it
> this morning it was still green!

You used pickled peppers. It's the vinegar.

-sw

Omelet wrote:

> In article >,
> Becca > wrote:
>
>
>>cybercat wrote:
>>
>>
>>>Pretty cool. I might try this. I have to justify the fat level in the
>>>avocados first, though. Still trying to undo holiday excesses.
>>
>>Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
>>
>>
>>Avocados
>>Onion, chopped (very little)
>>Roma tomatoes, seeded & chopped
>>Lime juice
>>Garlic, minced
>>Cilantro (optional)
>>salt
>>
>>If it does not taste right, it probably needs more salt. It is rare that
>>I ever add jalapenos, although I do eat them whole.
>>
>>Becca
>
>
> IMHO Jalapenos are best stuffed and grilled. <g>

Yeah, baby!

Cut 'em in half long-ways, scrape out the seeds and ribs, lay in a piece
of jack cheese and cook them on the grill alongside some nice rib eyes
and some bi-color corn on the cob brushed with some garlic butter.
Summer eating at its best!

In article >,
zxcvbob > wrote:

> This week I gotta start going to the gym again. Ugh, indeed.
>
> Bob

I never stopped. <g> I did not lose any weight in December, but I did
not gain any either. ;-)

I feel your pain... Literally!
I've been really pushing it lately, but still following the limitations
recommended by the Chiropractor. He discourages me from doing deadlifts
due to the spinal degeneration. <sigh>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Kathleen > wrote:

> Omelet wrote:
>
> > In article >,
> > Becca > wrote:
> >
> >
> >>cybercat wrote:
> >>
> >>
> >>>Pretty cool. I might try this. I have to justify the fat level in the
> >>>avocados first, though. Still trying to undo holiday excesses.
> >>
> >>Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
> >>
> >>
> >>Avocados
> >>Onion, chopped (very little)
> >>Roma tomatoes, seeded & chopped
> >>Lime juice
> >>Garlic, minced
> >>Cilantro (optional)
> >>salt
> >>
> >>If it does not taste right, it probably needs more salt. It is rare that
> >>I ever add jalapenos, although I do eat them whole.
> >>
> >>Becca
> >
> >
> > IMHO Jalapenos are best stuffed and grilled. <g>
>
> Yeah, baby!
>
> Cut 'em in half long-ways, scrape out the seeds and ribs, lay in a piece
> of jack cheese and cook them on the grill alongside some nice rib eyes
> and some bi-color corn on the cob brushed with some garlic butter.
> Summer eating at its best!

Don't forget to wrap them in a bacon strip. ;-d

Rib eyes... They were on sale this week! I may actually get off my lazy
ass and fire up the grill. It IS winter. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>Omelet wrote:
>>
>>
>>>In article >,
>>> Becca > wrote:
>>>
>>>
>>>
>>>>cybercat wrote:
>>>>
>>>>
>>>>
>>>>>Pretty cool. I might try this. I have to justify the fat level in the
>>>>>avocados first, though. Still trying to undo holiday excesses.
>>>>
>>>>Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
>>>>
>>>>
>>>>Avocados
>>>>Onion, chopped (very little)
>>>>Roma tomatoes, seeded & chopped
>>>>Lime juice
>>>>Garlic, minced
>>>>Cilantro (optional)
>>>>salt
>>>>
>>>>If it does not taste right, it probably needs more salt. It is rare that
>>>>I ever add jalapenos, although I do eat them whole.
>>>>
>>>>Becca
>>>
>>>
>>>IMHO Jalapenos are best stuffed and grilled. <g>
>>
>>Yeah, baby!
>>
>>Cut 'em in half long-ways, scrape out the seeds and ribs, lay in a piece
>>of jack cheese and cook them on the grill alongside some nice rib eyes
>>and some bi-color corn on the cob brushed with some garlic butter.
>>Summer eating at its best!
>
>
> Don't forget to wrap them in a bacon strip. ;-d

What, the steaks, the peppers or the corn? In any case, nope, not
necessary.
>
> Rib eyes... They were on sale this week! I may actually get off my lazy
> ass and fire up the grill. It IS winter. <g>

It's been too cold and windy. I can't get our gas grill hot enough to
do a proper job on a good steak.

In article >,
Kathleen > wrote:

> Omelet wrote:
>
> > In article >,
> > Kathleen > wrote:
> >
> >
> >>Omelet wrote:
> >>
> >>
> >>>In article >,
> >>> Becca > wrote:
> >>>
> >>>
> >>>
> >>>>cybercat wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Pretty cool. I might try this. I have to justify the fat level in the
> >>>>>avocados first, though. Still trying to undo holiday excesses.
> >>>>
> >>>>Ugh, same here. I overdosed on nibbles. Here is what I put in guacamole.
> >>>>
> >>>>
> >>>>Avocados
> >>>>Onion, chopped (very little)
> >>>>Roma tomatoes, seeded & chopped
> >>>>Lime juice
> >>>>Garlic, minced
> >>>>Cilantro (optional)
> >>>>salt
> >>>>
> >>>>If it does not taste right, it probably needs more salt. It is rare that
> >>>>I ever add jalapenos, although I do eat them whole.
> >>>>
> >>>>Becca
> >>>
> >>>
> >>>IMHO Jalapenos are best stuffed and grilled. <g>
> >>
> >>Yeah, baby!
> >>
> >>Cut 'em in half long-ways, scrape out the seeds and ribs, lay in a piece
> >>of jack cheese and cook them on the grill alongside some nice rib eyes
> >>and some bi-color corn on the cob brushed with some garlic butter.
> >>Summer eating at its best!
> >
> >
> > Don't forget to wrap them in a bacon strip. ;-d
>
> What, the steaks, the peppers or the corn? In any case, nope, not
> necessary.

The peppers!

We call the recipe "Armadillo turds". <g>

I've been known to bacon wrap steaks too, but only LEAN ones.

Never corn! I nuke corn in the husk most of the time.

> >
> > Rib eyes... They were on sale this week! I may actually get off my lazy
> > ass and fire up the grill. It IS winter. <g>
>
> It's been too cold and windy. I can't get our gas grill hot enough to
> do a proper job on a good steak.

I've been using the Hamilton electric grill. The steaks were $3.99.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

zxcvbob wrote:

> These jalapeños were not much hotter than pepperoncini (I mistyped it
> earlier when I said "hot-particularly-hot", that was supposed to be
> "not-particularly".) I think they were Vlasic brand. They also supplied
> the acid (vinegar) and salt. Lemon juice would have tasted better; I
> may use a little bottled lemon juice and salt instead of the pickle
> juice next time I grind some up.
>
> I make guacamole like you do sometimes, but this time I was trying to
> duplicate something that DD buys so I could tell her how to make it
> herself.
>
> This week I gotta start going to the gym again. Ugh, indeed.
>
> Bob

They say the average person gains 1 pound over the holidays.
Unfortunately, I was an overachiever. It sure was good, though.

Becca

In article >,
The Cook > wrote:


> It is available at my local Costco, $8.69 for 3 16 oz. trays. The
> box says 15 avocados in each batch. If it means a batch is the three
> containers there is no way I could buy 15 avocados for less than $9.

Really? You've never been driving down a country road and seen those
signs, "avercaders<sic> 6 for $"? And you can fit a whole dozen in your
hand without danger of dropping them!

Now, Penzeys will sell you vanilla beans, or you can buy the extract.
The extract is made with 200 beans per gallon. But wait, are those
picture perfect, giant, unblemished beans the same ones they use for the
extract? Or do they take the runts, the blemished and the ones that
accidentally got cut into two pieces?

http://www.penzeys.com/cgi-bin/penze...ysvanilla.html

--
Dan Abel
Petaluma, California USA