It seems that the only consensus for guacamole being free of undesirable ingredients (adjuncts) is freshly mashed avocado and lime juice. Many restaurants bring that to the table, with other ingredients on the side, and the server offers to mix in any or all of the other stuff in. We always decline, and each add the other ingredients to our individual portions. I have always added freshly pressed garlic, but a person I know objected strongly to garlic.

Your thoughts on this?

--Bryan

Bryan wrote:
> It seems that the only consensus for guacamole being free of
> undesirable ingredients (adjuncts) is freshly mashed avocado and lime
> juice. Many restaurants bring that to the table, with other
> ingredients on the side, and the server offers to mix in any or all
> of the other stuff in. We always decline, and each add the other
> ingredients to our individual portions. I have always added freshly
> pressed garlic, but a person I know objected strongly to garlic.
>
> Your thoughts on this?
>
> --Bryan


I like a little garlic in guacamole, but you can make pretty good guac
just with avocado and picante sauce -- which usually doesn't have
garlic. Less ingredients is better.

I haven't tried just avocado and lime (and salt; I gotta have salt)

Bob

On 12/16/2012 4:49 PM, Bryan wrote:
> It seems that the only consensus for guacamole being free of undesirable ingredients (adjuncts) is freshly mashed avocado and lime juice. Many restaurants bring that to the table, with other ingredients on the side, and the server offers to mix in any or all of the other stuff in. We always decline, and each add the other ingredients to our individual portions. I have always added freshly pressed garlic, but a person I know objected strongly to garlic.
>
> Your thoughts on this?
>
> --Bryan
>

In the Mexican restaurants, they bring a plate with separated smashed
avocado, minced sweet onion and diced tomato. There are always little
cut up key limes on the tables.

I've been told, in Mexico, that the plate resembles the Mexican flag -
red-white and green.

When I make guacamole, I make it from those ingredients (avocado, onion,
tomato, lime juice) plus some salt. I never use garlic.

Some local Tex Mex joints put diced jalapeno in the guacamole. I don't
care for it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 12/16/12 5:49 PM, Bryan wrote:
> It seems that the only consensus for guacamole being free of undesirable ingredients (adjuncts) is freshly mashed avocado and lime juice. Many restaurants bring that to the table, with other ingredients on the side, and the server offers to mix in any or all of the other stuff in. We always decline, and each add the other ingredients to our individual portions. I have always added freshly pressed garlic, but a person I know objected strongly to garlic.
>
> Your thoughts on this?
>
> --Bryan
>
Guacamole

Recipe By : Rick Bayless, "Mexico, One Plate at a Time" Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jalapeno -- or 2 serranos
1/2 medium white onion -- finely chopped
6 ounces tomatoes -- (1 med or 2 plum)
1/4 cup coarse chopped cilantro
3 medium-large ripe avocados
salt
lime juice -- 1-2 Tablespoons

Notes:
-Fresh hot green chiles to taste (about 2 serranos or 1 jalepeno, stemmed)
- tomatoes-you want these ripe, though absolute red ripeness isn't as
important here as it is, say, for chopped salsa

Roast the chiles: lay the chiles in a small ungreased skillet set over
medium heat. Turn them every minute or so till they have softened. 5-10
min. Mash them into a coarse puree, using mortar or finely chop them.
Place in large bowl.
Scoop the chopped onion into a strainer and rinse under cold water;
shake off excess water and add to the bowl with the chiles. Chop the
tomatoes into small bits (skin seeds and all is my preference). You
should have a scant cup. Add to the bowl along with the cilantro.
Avocados: To cut the avocado in half you have to negotiate the large egg
sized pit in the middle. Make a cut down the length of 1 avocado
straight through to the pit. Continue cutting all the way around the pit
until you wind up where you started. twist the two halves in opposite
directions and pull apart. Scoop
the pit out (the hueso, or bone, in Spanish) with a spoon. Scoop out the
avocado flesh from the skin and add to the bowl. Using an old fashioned
potato masher or the back of a large spoon to mash the flesh into a
coarse pulp, mixing in other ingredients as you go.
Taste for seasoning and season with salt, usually a scant teaspoon, then
add some of the lime juice and taste again. Continue seasoning with lime
until it has enough zip for you. Cover with plastic wrap, placing it on
direct surface and refrigerate until ready to serve

On Sunday, December 16, 2012 8:46:31 PM UTC-6, Goomba38 wrote:
>

> Guacamole
>
>
>
> Recipe By : Rick Bayless, "Mexico, One Plate at a Time" Cookbook
>
Like that soap-eating **** is actually Mexican. Anyone who pollutes anything with cilantro is an asshole.

--Bryan

On Monday, December 17, 2012 4:24:34 AM UTC-6, John J wrote:
> On Mon, 17 Dec 2012 02:18:16 -0800 (PST), Bryan
>
> > wrote:
>
>
>
> >On Sunday, December 16, 2012 8:46:31 PM UTC-6, Goomba38 wrote:
>
> >>
>
> >
>
> >> Guacamole
>
> >>
>
> >>
>
> >>
>
> >> Recipe By : Rick Bayless, "Mexico, One Plate at a Time" Cookbook
>
> >>
>
> >Like that soap-eating **** is actually Mexican. Anyone who pollutes
>
> >anything with cilantro is an asshole.
>
>
>
> Time for another Chanuka lesson?
>
You can go **** yourself too. And another thing about Bayless' "recipe," guacamole is a cool thing, not a hot one. It shouldn't have chiles in it.
>
> --
>
> John

--Bryan

On Mon, 17 Dec 2012 02:18:16 -0800 (PST), Bryan
> wrote:
....
>Like that soap-eating **** is actually Mexican. Anyone who pollutes anything with cilantro is an asshole.
>
>--Bryan

YOU are the asshole, Brian. And thius is a perfect example of why. No
one is an asshole because of anything thet prefer that does not affect
anyone else. People are assholes becaose of the evil they inflict on
others, as you have here.

John Kuthe...

zxcvbob wrote:

> I like a little garlic in guacamole, but you can make pretty good guac
> just with avocado and picante sauce -- which usually doesn't have
> garlic. Less ingredients is better.

Generally, I go all-out in the other direction -- garlic, onion, jalapeno,
cumin, and lemon or lime. I prefer the gestalt of all those flavors
together.

Except if it's for a sandwich spread. Then I choose flavorings more
judiciously.

Bryan wrote:

> Serving food with pre-added soap.

What are you talking about? Is he a TV clown?

In article >,
says...
>
> Bryan wrote:
> > It seems that the only consensus for guacamole being free of
> > undesirable ingredients (adjuncts) is freshly mashed avocado and lime
> > juice. Many restaurants bring that to the table, with other
> > ingredients on the side, and the server offers to mix in any or all
> > of the other stuff in. We always decline, and each add the other
> > ingredients to our individual portions. I have always added freshly
> > pressed garlic, but a person I know objected strongly to garlic.
> >
> > Your thoughts on this?
> >
> > --Bryan
>
>
> I like a little garlic in guacamole, but you can make pretty good guac
> just with avocado and picante sauce -- which usually doesn't have
> garlic. Less ingredients is better.
>
> I haven't tried just avocado and lime (and salt; I gotta have salt)
>
> Bob

Around here I use the standard two avocado, small onion, two cloves of
garlic and two plum tomatoes. Into the food processor with a pinch of
salt and make sure you have enough chips to soak it all up!

On Sun, 16 Dec 2012 18:02:10 -0600, zxcvbob >
wrote:

> Bryan wrote:
> > It seems that the only consensus for guacamole being free of
> > undesirable ingredients (adjuncts) is freshly mashed avocado and lime
> > juice. Many restaurants bring that to the table, with other
> > ingredients on the side, and the server offers to mix in any or all
> > of the other stuff in. We always decline, and each add the other
> > ingredients to our individual portions. I have always added freshly
> > pressed garlic, but a person I know objected strongly to garlic.
> >
> > Your thoughts on this?
> >
> > --Bryan
>
>
> I like a little garlic in guacamole, but you can make pretty good guac
> just with avocado and picante sauce -- which usually doesn't have
> garlic. Less ingredients is better.
>
> I haven't tried just avocado and lime (and salt; I gotta have salt)
>
Avocado and lemon/lime + a dash of Tabasco (and a little salt, of
course) is my favorite.

--
Food is an important part of a balanced diet.

On Dec 16, 2:49*pm, Bryan > wrote:
> It seems that the only consensus for guacamole being free of undesirable ingredients (adjuncts) is freshly mashed avocado and lime juice. *Many restaurants bring that to the table, with other ingredients on the side, and the server offers to mix in any or all of the other stuff in. *We always decline, and each add the other ingredients to our individual portions. *I have always added freshly pressed garlic, but a person I know objected strongly to garlic.
>

Garlic, a chili or two (one jarred and a fresh serrano), and a skinned
seeded Roma. Salt.