mazur@inmet.UUCP (01/15/85)
After spending four weeks in LA, I've become a real fan of guacamole. I'd
appreciate a recipe if you have one, and I'd especially appreciate any
info on how to tell when the avocado is ripe. Is it supposed to be white
on the inside?
Beth Mazur
{ihnp4,ima,harpo}!inmet!mazurnemo@rochester.UUCP (Wolfe) (01/15/85)
> After spending four weeks in LA, I've become a real fan of guacamole. I'd > appreciate a recipe if you have one, and I'd especially appreciate any > info on how to tell when the avocado is ripe. Is it supposed to be white > on the inside? > > Beth Mazur > {ihnp4,ima,harpo}!inmet!mazur An avacado should be firm but not hard, yielding to moderate pressure when it is ripe. The meat should be yellow near the center to green near the skin. Depending on the variety, it may appear green to black on the outside. Most stores up north seem to buy them underripe, and let them ripen in the store. They have less flavor this way, but I guess they would have too great a spoilage otherwise. I prefer to buy ones which are not quite soft, even if they have a couple of bruises, in order to get better flavor. Guacamole One ripe avacado juice of 1/2 lemon one small clove garlic, crushed one small onion, finely chopped (~2 tbsp) one tomato, chopped (optional) salt Cut avacado, remove pulp, discarding bruised parts. Mash it thoroughly with the garlic and onion. Add salt and lemon juice to taste. Garnish with tomato. The lemon is important not only for taste, but also to keep the avacado from turning brown. (If you use half an avacado, rub the other half with lemon juice before storing it and it will keep better). Some misguided souls put sour cream or even mayonaise in their guacamole, but I find avacados sufficiently creamy without them. Another really delicious treat, especially when you have an avacado with a large pit, is to cut the avacado in half, remove the pit, and put fresh tomato soup in the hole. The avacado melts from the hot soup, making a sort of cream soup around the edges. Mixing bites of soup with bites of avacado puts me in doggie heaven! Replenish the soup p.r.q. as the avacado usually seems to outlast the soup three to one. Fresh Tomato Soup (definitely a seasonal dish) Two large onions, cut up 3 tbsp olive oil 2 pints (about 6 to 8) peeled tomatoes salt (about 1/2 tsp usually does it) pepper dill Peel tomtatoes by scalding them for about one minute in rapidly boiling water, then letting them cool. Loosen the skins up further by rubbing and pinching, then peel them. In the meanwhile, saute the onion in the olive oil until translucent (about 5 minutes on medium heat) in a 1 1/2 qt. sauce pan (or larger). Crush the peeled tomatoes over the pot and simmer for ten minutes. Add dill (several shakes if dry, one or two sprigs if fresh), pepper and salt to taste. Simmer for another 20 minutes if you can resist that long. This method leaves the tomato seeds in, which is objectionable to some folks. To avoid this, you may either attempt to remove the seeds after peeling by cutting through the tomatoes' "equators" and scooping the seeds out, putting that pulp through a seive or food mill. This method tends to miss a few seeds, but retains the lumps of tomato in the soup. Alternatively, and much easier and reliable, you may reserve the onions, cook the tomatoes for twenty to thirty minutes, then put them through a food mill. This way you don't even have to peel them, but you get fresh tomato puree without the lumps. Return the puree and the onions to the pot add spices and procede. In a pinch (or a hurry), canned peeled tomatoes may be used. Enjoy, Nemo
sks@mb2c.UUCP (Sam Spitzner) (01/16/85)
[] A guacamole is ripe if it is soft to the touch. If it is hard, it will taste bitter. The color is dependant upon the type of guac you get. I have noticed that those coming from California are smoother skinned, and lighter in color. As far as making the dip, I use raw onions (chopped fine), salt, pepper (I prefer cyanne), garlic, lemon juice (also keeps it from turning black), and oregano.
ecl@ahuta.UUCP (e.leeper) (01/16/85)
REFERENCES: inmet.1888, <299@mb2c.UUCP> > From: sks@mb2c.UUCP (Sam Spitzner) > A guacamole is ripe if it is soft to the touch. If it is hard, it will > taste bitter. The color is dependant upon the type of guac you get. I > have noticed that those coming from California are smoother skinned, and > lighter in color. Slight grammar flame--there is no such thing as "a guacamole". Guacamole is the dip made from an avocado. Evelyn C. Leeper ...{ihnp4, houxm, hocsj}!ahuta!ecl
djw@qumix.UUCP (David Wright) (01/17/85)
> After spending four weeks in LA, I've become a real fan of guacamole. I'd > appreciate a recipe if you have one, and I'd especially appreciate any > info on how to tell when the avocado is ripe. Is it supposed to be white > on the inside? > > Beth Mazur > {ihnp4,ima,harpo}!inmet!mazur Here is the recipe I use for guacamole. 3-4 Ripe avacodoes 1 Large red onion, chopped Juice of 1 lemon 1 Bottle of Salsa Ranchero Avacado should be soft bu not mushy. Scoop avacado meat into a bowl and mash with fork. Add lemon juice and chopped onions. Add bottle of salsa. Salsa should be thick for best results. Above quantities should be adjusted to your personal taste, as should the type and brand of salsa you buy or make.
wmartin@brl-tgr.ARPA (Will Martin ) (01/18/85)
The posted guacamole recipe had no hot pepper or other source of hotness; I've grown used to expecting some form of jalapeno in my guacamole, but maybe I've been warped by the midwestern variety of Tex-Mex... Anyway, here's my simple and quick guacamole recipe; probably totally inauthentic, but easy and rapid: Halve one ripe avocado, remove seed, scoop out meat into bowl, scraping the rind to be sure you get all of the ripest part. Sprinkle salt over the avocado meat and add a squirt of lemon or lime juice (either fresh or from that bottle in your refrigerator) (don't use the sweetened "drink" lime juice, like Rose's) and mash it all together with a fork. (It should remain somewhat lumpy.) Then spoon in hot or medium salsa to taste. This can be Old El Paso taco sauce, or, better, one of the varieties of "chunky" salsa -- the more onion and pepper bits you get in, the better. Stir. You can add sour cream if you like that in your guacamole, but I think it's better without doing that. (I've been trying the various brands of salsa that show up at local markets and, surprisingly, the Old El Paso salsa is just about as good as any, and better than some. If anyone has done any detailed comparisons of these commercial brands, and also compared them with homemade, please post a review!) Anyway, that's all. It's ready for use as a topping or to eat with chips. (Hint: nuke your chips a minute in the microwave first, especially if you can find the restaurant-style real tortilla chips.) Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
earl@tymix.UUCP (A. Christie Earl) (01/19/85)
> After spending four weeks in LA, I've become a real fan of guacamole. I'd > appreciate a recipe if you have one, and I'd especially appreciate any > info on how to tell when the avocado is ripe. Is it supposed to be white > on the inside? > > Beth Mazur > {ihnp4,ima,harpo}!inmet!mazur It looks like a ripe avocado has been sufficiently described, but I haven't seen my favorite guacamole recipe yet, so here it is: 2 ripe avocados 1 tomato chopped coarsely 1/4 cup red onion, finely chopped garlic salt jalepeno salsa to taste dried red pepper cumin 1 tsp lemon juice 2 heaping tablespoons of sour cream (added just before serving) I kind of just mix it all together and add the hot stuff and spices to taste, and I generally like it fairly toasty. It needs to set for awhile ~ an hour or so, for the dried peppers and the cumin to reach their potential. When I do that, I taste it and add the salsa (as needed) LAST. Enjoy. -- -Christie Earl {...sun!ios ...hplabs|fortune!oliveb}!tymix!earl 186,000 miles per second. It's not just a good idea... It's the law!!
jlup@cci-bdc.UUCP (John Lupien ) (01/19/85)
> [] > A guacamole is ripe if it is soft to the touch. If it is hard, it will > taste bitter. The color is dependant upon the type of guac you get. I > have noticed that those coming from California are smoother skinned, and > lighter in color. At least in the northern states, large avocados tend to be quite soft, frequently even somewhat rotted. Be sure that the ones you buy are a little firm (they shouldn't squish, but they should give a little on light finger pressure). > > As far as making the dip, I use raw onions (chopped fine), salt, > pepper (I prefer cyanne), garlic, lemon juice (also keeps it from > turning black), and oregano. Hot sauces and other spicy/hot items (jalapen~o, curries) mixed in helps satisfy the exotic taste. I like avocados best in a sandwich, sliced thin and covered with sprouts on a bed of cream cheese. We call it a "California Special" in Boston; has it a wider following? What is it called in CA? John Lupien <imaginary data>
rpf@ptsfb.UUCP (Roy Falk) (01/20/85)
> After spending four weeks in LA, I've become a real fan of guacamole. I'd > appreciate a recipe if you have one, and I'd especially appreciate any > info on how to tell when the avocado is ripe. Is it supposed to be white > on the inside? > > Beth Mazur > {ihnp4,ima,harpo}!inmet!mazur Condolences on having to spend so much time in LA (El Lay). Avacodos are no supposed to be white *anywhere*, maybe it was a coconut you saw and an Pina Colada you were enjoying. Ha, ha, ha........ Ripe avacodos are soft to the touch. For some good "guac" try this: Two ripe avacodos 1/2 cup salsa 1 large garlic clove, crushed 1/4 cup finely chopped fresh cilantro juice of 1 fresh lime Peel the avacodos, remove the seed and mush together with the other ingredients. Heuvos Rancheros, Amigos! -- Roy Falk Who knows what evil lurks in the hearts of men?..........root knows! uucp={ihnp4,ucbvax,cbosgd,decwrl,amd,fortune,zehntel}!dual!ptsfa!rpf voice=415 774-1325 physical=37 49.6 N 122 25.3 W
suki@reed.UUCP (Monica Nosek) (01/22/85)
Here's yet another recipe (sort of) for guacamole...there aren't any standard measurements because, well, I make it by standing at the kitchen counter and throwing stuff in until it tastes right. What I use: A couple of large, ripe, yummy avocadoes a dash or three of red wine vinegar a pinch of salt a sprinkle of garlic powder a little dried onion a bit of cumin a liberal dose of Tabasco pepper sauce (accept no substitute) some ground black pepper (optional tomatoes chopped up, but only if they're good and ripe) How I make it: Mush it all up in a bowl. Simple, no? Yum! Monica
berry@zinfandel.UUCP (Berry Kercheval) (01/26/85)
In article <117@cci-bdc.UUCP> jlup@cci-bdc.UUCP (John Lupien ) writes: >I like avocados best in a sandwich, sliced thin and covered with >sprouts on a bed of cream cheese. We call it a "California Special" >in Boston; has it a wider following? What is it called in CA? Here in CA we call it 'lunch'. -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900
bruce@fluke.UUCP (Bruce Reynolds) (01/31/85)
<<<<>>>>>
My guacamole recipe includes one ingredient that I have not seen in any other
posting:
*** Coriander! ***
Use maybe a tablespoon or less? My dictionary reports that coriander is often
used in apple pie or sausage. It is an herb of the carrot family, according
to Webster's, and may be found on any kitchen or supermarket shelf.
bruce
--
________________________________________________________________
Bruce M. Reynolds
John Fluke Mfg. Co., Inc.
{uw-beaver,decvax!microsof,ucbvax!lbl-csam,allegra,ssc-vax}!fluke!bruce
(206) 356-5421suki@reed.UUCP (Monica Nosek) (02/02/85)
In article <320@vax2.fluke.UUCP> bruce@fluke.UUCP (Bruce Reynolds) writes: ><<<<>>>>> > >My guacamole recipe includes one ingredient that I have not seen in any other >posting: > > *** Coriander! *** > > >Use maybe a tablespoon or less? My dictionary reports that coriander is often >used in apple pie or sausage. It is an herb of the carrot family, according >to Webster's, and may be found on any kitchen or supermarket shelf. > > bruce > Coriander (also known as cilantro or Chines parsley) is GREAT when used fresh in salsa. Chop it and toss it in; it adds that something that you sometimes think is missing but don't know what it is... -- * * * * * * * * * * * * * * * * * * * * * * * * Monica Nosek Reed College, Portland, OR "Double it!"
chris@byucsa.UUCP (Chris J. Grevstad) (02/06/85)
<> > A guacamole is ripe if it is soft to the touch. If it is hard, it will > taste bitter. The color is dependant upon the type of guac you get. I > have noticed that those coming from California are smoother skinned, and > lighter in color. I always use avacadoes. Perhaps you could tell me where I could buy these 'guacs'? -:) As an aside, I like to add a little bit of picante sauce. -- Chris Grevstad {ihnp4,noao,mcnc,utah-cs}!arizona!byucsa!chris If things don't change they will probably remain the same.