I bought a bag of avocados from a roadside stand last week. Now they
are all ripening on me so I thought I'd make some guacamole.

Smushed the garlic with some salt, then smeared it around the inside
of the Molcajete.
http://i39.tinypic.com/2z6xhg1.jpg

Scored an avocado,
http://i40.tinypic.com/2dk0cb8.jpg

then using my thumb I separated it from the skin,
http://i43.tinypic.com/2yju5wk.jpg

and added lime juice
http://i41.tinypic.com/b7130j.jpg

Smushed up the avocado
http://i42.tinypic.com/2j3ief8.jpg

Gave some onion a fine dice and added,
http://i41.tinypic.com/2a5107c.jpg
http://i42.tinypic.com/54ivpy.jpg

and some powdered chile because I'm out of fresh and some cumin.
http://i41.tinypic.com/1gp1lc.jpg

I'm going to try and save some for dinner tonight.
http://i40.tinypic.com/156tsvt.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/21

Why I can't see the links?
--
Cheers
Pandora
-----------------------------------------
"koko" > ha scritto nel messaggio
...
>
> I bought a bag of avocados from a roadside stand last week. Now they
> are all ripening on me so I thought I'd make some guacamole.
>
> Smushed the garlic with some salt, then smeared it around the inside
> of the Molcajete.
> http://i39.tinypic.com/2z6xhg1.jpg
>
> Scored an avocado,
> http://i40.tinypic.com/2dk0cb8.jpg
>
> then using my thumb I separated it from the skin,
> http://i43.tinypic.com/2yju5wk.jpg
>
> and added lime juice
> http://i41.tinypic.com/b7130j.jpg
>
> Smushed up the avocado
> http://i42.tinypic.com/2j3ief8.jpg
>
> Gave some onion a fine dice and added,
> http://i41.tinypic.com/2a5107c.jpg
> http://i42.tinypic.com/54ivpy.jpg
>
> and some powdered chile because I'm out of fresh and some cumin.
> http://i41.tinypic.com/1gp1lc.jpg
>
> I'm going to try and save some for dinner tonight.
> http://i40.tinypic.com/156tsvt.jpg
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 02/21

On Sun, 22 Feb 2009 23:25:17 +0100, "Pandora" >
wrote:

>Why I can't see the links?

Are you using Firefox with noscript turned on? Have you allowed the
site?


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

Mae West

"koko" > wrote in message
...
>
> I bought a bag of avocados from a roadside stand last week. Now they
> are all ripening on me so I thought I'd make some guacamole.
>
Looks good! I like to use a potato masher for about 3/4 of the avocadoes and
add the other 1/4 just cubed up for a chunky style guac. I also need some
chopped, pickled jalapenos added to mine.

koko wrote:
> I'm going to try and save some for dinner tonight.
> http://i40.tinypic.com/156tsvt.jpg
>

Cute, i like the "going to try to save some" reminds me of the last time
i bought blue cheese, some of it actually made it home from the deli to
be used in the dish i bought it for
--
JL

> koko

In article >,
koko > wrote:

> I bought a bag of avocados from a roadside stand last week. Now they
> are all ripening on me so I thought I'd make some guacamole.

Saw this on a.b.f.

Yum!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"sf" > ha scritto nel messaggio
...
> On Sun, 22 Feb 2009 23:25:17 +0100, "Pandora" >
> wrote:
>
>>Why I can't see the links?
>
> Are you using Firefox with noscript turned on? Have you allowed the
> site?

No. But thank you for the help.

--
Cheers
Pandora

On Sun, 22 Feb 2009 13:48:24 -0800, koko wrote:

> I bought a bag of avocados from a roadside stand last week. Now they
> are all ripening on me so I thought I'd make some guacamole.
>
> Smushed the garlic with some salt, then smeared it around the inside
> of the Molcajete.
> http://i39.tinypic.com/2z6xhg1.jpg
>

there's something oddly satisfying about pounding salt and garlic together.

your pal,
blake

koko wrote:
> I bought a bag of avocados from a roadside stand last week. Now they
> are all ripening on me so I thought I'd make some guacamole.

Holy Guacamole is what I thought when I saw the price of avocados here
last week. They wee $1.69 apiece and they were so ripe and soft that
they wouldn't be good for anything other than guacamole.

In article > ,
Dave Smith > wrote:

> koko wrote:
> > I bought a bag of avocados from a roadside stand last week. Now they
> > are all ripening on me so I thought I'd make some guacamole.
>
> Holy Guacamole is what I thought when I saw the price of avocados here
> last week. They wee $1.69 apiece and they were so ripe and soft that
> they wouldn't be good for anything other than guacamole.

Hard to perfect ones have been $.50 each here now for the past couple of
months. I bought 4 perfect ones yesterday for dad.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article > ,
> Dave Smith > wrote:
>
>> koko wrote:
>>> I bought a bag of avocados from a roadside stand last week. Now they
>>> are all ripening on me so I thought I'd make some guacamole.
>> Holy Guacamole is what I thought when I saw the price of avocados here
>> last week. They wee $1.69 apiece and they were so ripe and soft that
>> they wouldn't be good for anything other than guacamole.
>
> Hard to perfect ones have been $.50 each here now for the past couple of
> months. I bought 4 perfect ones yesterday for dad.


They are all imported here. I rarely see them for less than 89 cents each.

On Mon, 23 Feb 2009 11:03:15 -0500, Dave Smith
> wrote:

>koko wrote:
>> I bought a bag of avocados from a roadside stand last week. Now they
>> are all ripening on me so I thought I'd make some guacamole.
>
>Holy Guacamole is what I thought when I saw the price of avocados here
>last week. They wee $1.69 apiece and they were so ripe and soft that
>they wouldn't be good for anything other than guacamole.

Don't want to make your cry but, there were 10 in the bag for five
bucks.
They were not over ripe and soft, that makes for an off flavored
guacamole for my tastes. I still have 3 more ripening.

guakokomole
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22

koko wrote:
>
> Don't want to make your cry but, there were 10 in the bag for five
> bucks.
> They were not over ripe and soft, that makes for an off flavored
> guacamole for my tastes. I still have 3 more ripening.

I am not all that crazy about them and would never miss them, but my
wife loves them.

I like Trader Joe's guacamole just fine.

LeoS wrote:
> I like Trader Joe's guacamole just fine.

It's way too salty for me, but I'm more sensitive to salt than average,
I think.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

In article >,
Serene Vannoy > wrote:

> LeoS wrote:
> > I like Trader Joe's guacamole just fine.
>
> It's way too salty for me, but I'm more sensitive to salt than average,
> I think.
>
> Serene

I feel you there Serene! A LOT of pre-prepared items from the store
(and local restaurants) are way too salty for me.

I can't even eat luncheon meats anymore, and some cheeses are too salty
too.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Tue, 24 Feb 2009 20:55:31 -0600, Omelet >
shouted from the highest rooftop:

>In article >,
> Serene Vannoy > wrote:
>
>> LeoS wrote:
>> > I like Trader Joe's guacamole just fine.
>>
>> It's way too salty for me, but I'm more sensitive to salt than average,
>> I think.
>>
>> Serene
>
>I feel you there Serene! A LOT of pre-prepared items from the store
>(and local restaurants) are way too salty for me.
>
>I can't even eat luncheon meats anymore, and some cheeses are too salty
>too.

Our favourite Indian restaurant in town prepares the food for their
little takeaway outlet in the next door foodhall where we sometimes
grab a quick lunch.

On Monday my wife had their chicken tikka masala and I had their mango
chicken (which was delicious as usual). But being a bit of a pig who
rather see food go to waist than waste - I took up her offer to finish
off her chicken and was very disappointed.

It was far too "salt" for my taste and overpowered the spices. Then my
wife adds extra salt to almost everything once it's served, so she
didn't notice. But I rarely add extra salt at the table. I'll stick to
the mango chicken or chicken korma next time.

And, yes, I know they're dishes made for a wussy Western palate and
not traditional Indian dishes like many the restaurant serves. But
they taste wonderful, and despite trying the more trad dishes from
time to time, I keep coming back to the mango chicken and chicken
korma ...



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Omelet > wrote in newsmpomelet-8E9B48.20553124022009
@news-wc.giganews.com:


>
> I can't even eat luncheon meats anymore, and some cheeses are too salty
> too.


Bummer!! Don't know how you'd go with some Blue Cheese.

I used a Blue Brie to make Nigella’s (Lawson) Roquemole

1 cup crumbled Roquefort or Saint Agur blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapeños from a jar
2 tablespoons finely sliced scallions (spring onions)
1/4 teaspoon paprika
large bag of blue corn tortilla chips

1. Crumble or mash the blue cheese with the sour cream in a bowl.

2. Mash in the avocados. If they are ripe, a fork should be all you need.

3. Roughly chop the sliced jalapeños and stir them into the mixture along
with the finely sliced scallions.

4. Arrange in the center of a plate or dish, dust with paprika, and
surround with tortilla chips. Dive in.



Didn't have the 'Blue' chips, so just used plain old corn chips.

It was *very* nice :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Wed, 25 Feb 2009 03:31:38 +0000 (UTC), PeterLucas
> shouted from the highest rooftop:

>Omelet > wrote in newsmpomelet-8E9B48.20553124022009
:
>
>
>>
>> I can't even eat luncheon meats anymore, and some cheeses are too salty
>> too.
>
>
>Bummer!! Don't know how you'd go with some Blue Cheese.
>
>I used a Blue Brie to make Nigella’s (Lawson) Roquemole
>
>1 cup crumbled Roquefort or Saint Agur blue cheese
>1/4 cup sour cream
>2 ripe avocados
>1/4 cup sliced pickled green jalapeños from a jar
>2 tablespoons finely sliced scallions (spring onions)
>1/4 teaspoon paprika
>large bag of blue corn tortilla chips
>
>1. Crumble or mash the blue cheese with the sour cream in a bowl.
>
>2. Mash in the avocados. If they are ripe, a fork should be all you need.
>
>3. Roughly chop the sliced jalapeños and stir them into the mixture along
>with the finely sliced scallions.
>
>4. Arrange in the center of a plate or dish, dust with paprika, and
>surround with tortilla chips. Dive in.

That's one I am definetely going to try. The problems will be to share
it once it's made ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob > wrote in
:

> On Wed, 25 Feb 2009 03:31:38 +0000 (UTC), PeterLucas
> > shouted from the highest rooftop:
>
>>Omelet > wrote in newsmpomelet-
8E9B48.20553124022009
:
>>
>>
>>>
>>> I can't even eat luncheon meats anymore, and some cheeses are too
salty
>>> too.
>>
>>
>>Bummer!! Don't know how you'd go with some Blue Cheese.
>>
>>I used a Blue Brie to make Nigella’s (Lawson) Roquemole
>>
>>1 cup crumbled Roquefort or Saint Agur blue cheese
>>1/4 cup sour cream
>>2 ripe avocados
>>1/4 cup sliced pickled green jalapeños from a jar
>>2 tablespoons finely sliced scallions (spring onions)
>>1/4 teaspoon paprika
>>large bag of blue corn tortilla chips
>>
>>1. Crumble or mash the blue cheese with the sour cream in a bowl.
>>
>>2. Mash in the avocados. If they are ripe, a fork should be all you
need.
>>
>>3. Roughly chop the sliced jalapeños and stir them into the mixture
along
>>with the finely sliced scallions.
>>
>>4. Arrange in the center of a plate or dish, dust with paprika, and
>>surround with tortilla chips. Dive in.
>
> That's one I am definetely going to try. The problems will be to share
> it once it's made ...
>


Yes, it was *very* moorish :-)

The Blue Brie I used probably softened the original flavour of the above
recipe, but for us, it was just nice.

The jalapeños really shone through :-)


The leftovers we used as a spread on sandwiches, instead of butter.

I made double the recipe, because I had to make a seperate (little) dish
for a good friend of ours who was at the party, who is very 'spicy/hot'
intolerant..... but loves both blue cheese and avocados.

So hers was minus the jalapeños.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Aroundabouts Wed, 25 Feb 2009 03:31:38 +0000, PeterLucas reckoned:

> Omelet > wrote in
> newsmpomelet-8E9B48.20553124022009 @news-wc.giganews.com:
>
>
>
>> I can't even eat luncheon meats anymore, and some cheeses are too salty
>> too.
>
>
> Bummer!! Don't know how you'd go with some Blue Cheese.
>
> I used a Blue Brie to make NigellaÂ’s

<snip>

See, thats what happens when you copy & paste *everything* /all the time/.
Looks like an utter dog's breakfast pete mate! Get yer act together!

> --
> Peter Lucas
> Brisbane
> Australia
>
> I support the Greens, and I hope you do too:
> http://greens.org.au
> www.qld.greens.org.au
> www.greenpeace.org.au

Aroundabouts Wed, 25 Feb 2009 03:55:18 +0000, PeterLucas reckoned:

> bob > wrote in
> :
>> That's one I am definetely going to try. The problems will be to share
>> it once it's made ...
>>
>>
>
> Yes, it was *very* moorish :-)

Oh really? So you claim some extremely esoteric link between Guacamole
and the Moors? Let's hear it pete... should be /real/ good <G>.


> The Blue Brie I used probably softened the original flavour of the above
> recipe, but for us, it was just nice.
>
> The jalapeños really shone through :-)

So these were some sort of battery powered Jalapenos whose primary
function is for illumination? That's even more absurd than your Guac
claim pete mate!


> --
> Peter Lucas
> Brisbane
> Australia
>
> I support the Greens, and I hope you do too:
> http://greens.org.au
> www.qld.greens.org.au
> www.greenpeace.org.au

On 25 Feb 2009 08:19:32 GMT, ßevan Cleaveland >
shouted from the highest rooftop:

>
>Oh really? So you claim some extremely esoteric link between Guacamole
>and the Moors? Let's hear it pete... should be /real/ good <G>.

When it crossposts like a troll, writes like a troll and smells like a
troll ... it must be a troll. Your need to do this is pathetic, mate.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Mon, 23 Feb 2009 15:46:52 GMT in rec.food.cooking, blake murphy
> wrote,
>there's something oddly satisfying about pounding salt and garlic together.

I tried it once; what was supposed to be garlic toast became salt toast.
Yeech.

On Wed, 25 Feb 2009 15:12:23 -0800, David Harmon wrote:

> On Mon, 23 Feb 2009 15:46:52 GMT in rec.food.cooking, blake murphy
> > wrote,
>>there's something oddly satisfying about pounding salt and garlic together.
>
> I tried it once; what was supposed to be garlic toast became salt toast.
> Yeech.

sounds like a ratio problem, not a pounding problem.

your pal,
blake