Thread: Guacamole

I like tomato and sour cream in mine...I;m not a purist.

KROM


"M@©k®" <[email protected]> wrote in message
news[email protected]..
> Guacamole
>
> Serves 4
>
> Ingredients
>
> 2 large, ripe avocados
> Juice of 1 lime or to taste
> 2 tsp olive oil
> 1/2 onion, finely chopped
> 1 fresh green chile, such as poblano, seeded and finely chopped
> 1 garlic clove, crushed
> 1/4 tsp ground cumin
> 1 tbsp chopped fresh cilantro, plus extra leaves to garnish (optional)
> salt and pepper
>
> Method
> 1. Cut the avocados in half lengthwise and twist the 2 halves in
> opposite directions to separate. Stab the pit with the point of a
> sharp knife and lift out.
>
> 2. Peel, then coarsely chop, the avocado halves and place in a
> nonmetallic bowl. Squeeze over the lime juice and add the oil.
>
> 3. Mash the avocados with a fork until the desired consistency is
> reached -- either chunky or smooth. Blend in the onion, chile,
> garlic, cumin and chopped cilantro, then season with salt and pepper
> to taste.
>
> 4. Transfer to a serving dish and serve at once to avoid
> discoloration, garnish with the cilantro leaves, if liked.
>
> --
> Måck©®
> Pumper / Type 1 since 1975
> http://www.alt-support-diabetes.org
> http://www.insulin-pumpers.org
> http://diabetes.niddk.nih.gov/dm/pubs/type1and2/
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>
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> but is morally treasonable to the American public."
> ...Theodore Roosevelt
>
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> and I like less than half of you
> half as well as you deserve."
> ....Bilbo Baggins
>
> DISCLAIMER If you find a posting or message from me
> offensive, inappropriate, or disruptive, please ignore it.
> If you don't know how to ignore a posting, complain to
> me and I will be only too happy to demonstrate...
> .

On 8/22/2010 3:21 AM, M@©k® wrote:
> Guacamole
>
> Serves 4
>
> Ingredients
>
> 2 large, ripe avocados
> Juice of 1 lime or to taste
> 2 tsp olive oil
> 1/2 onion, finely chopped
> 1 fresh green chile, such as poblano, seeded and finely chopped
> 1 garlic clove, crushed
> 1/4 tsp ground cumin
> 1 tbsp chopped fresh cilantro, plus extra leaves to garnish (optional)
> salt and pepper
>
> Method
> 1. Cut the avocados in half lengthwise and twist the 2 halves in
> opposite directions to separate. Stab the pit with the point of a
> sharp knife and lift out.
>
> 2. Peel, then coarsely chop, the avocado halves and place in a
> nonmetallic bowl. Squeeze over the lime juice and add the oil.
>
> 3. Mash the avocados with a fork until the desired consistency is
> reached -- either chunky or smooth. Blend in the onion, chile,
> garlic, cumin and chopped cilantro, then season with salt and pepper
> to taste.
>
> 4. Transfer to a serving dish and serve at once to avoid
> discoloration, garnish with the cilantro leaves, if liked.
>

This is not Mexican guacamole. True Mexican guacamole, as eaten and
served in Mexico, consists of avocado, diced tomato and diced sweet
onion. It is seasoned with salt and lime. The avocado, onion and tomato
are separated on the plate. There is always salt and lime wedges on the
table. The diner mixes it together themselves.

The three colors on the plate, red, green and white, signify the Mexican
flag. Guacamole is not supposed to be spicy. EVER

I am am amazed at how so many North Americans think that *every* Mexican
dish has to have chili peppers, cumin and cilantro. Mexican cuisine is
so much more sophisticated than the typical border food that Americans
think it is. The above recipe for guacamole is about as authentic to
Mexican cuisine as chop suey is to Chinese.

Just the idea of adding olive oil to avocado makes me want to gag.

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

x-no-archive: yes

On 8/22/2010 4:35 PM, Janet Wilder wrote:

> This is not Mexican guacamole. True Mexican guacamole, as eaten and
> served in Mexico, consists of avocado, diced tomato and diced sweet
> onion. It is seasoned with salt and lime. The avocado, onion and tomato
> are separated on the plate. There is always salt and lime wedges on the
> table. The diner mixes it together themselves.
>
> The three colors on the plate, red, green and white, signify the Mexican
> flag. Guacamole is not supposed to be spicy. EVER
>
> I am am amazed at how so many North Americans think that *every* Mexican
> dish has to have chili peppers, cumin and cilantro. Mexican cuisine is
> so much more sophisticated than the typical border food that Americans
> think it is. The above recipe for guacamole is about as authentic to
> Mexican cuisine as chop suey is to Chinese.
>
> Just the idea of adding olive oil to avocado makes me want to gag.
>


Good thing Mack didn't call his recipe "MEXICAN guacamole!"

Susan

On 8/22/2010 4:27 PM, Susan wrote:
> x-no-archive: yes
>
> On 8/22/2010 4:35 PM, Janet Wilder wrote:
>
>> This is not Mexican guacamole. True Mexican guacamole, as eaten and
>> served in Mexico, consists of avocado, diced tomato and diced sweet
>> onion. It is seasoned with salt and lime. The avocado, onion and tomato
>> are separated on the plate. There is always salt and lime wedges on the
>> table. The diner mixes it together themselves.
>>
>> The three colors on the plate, red, green and white, signify the Mexican
>> flag. Guacamole is not supposed to be spicy. EVER
>>
>> I am am amazed at how so many North Americans think that *every* Mexican
>> dish has to have chili peppers, cumin and cilantro. Mexican cuisine is
>> so much more sophisticated than the typical border food that Americans
>> think it is. The above recipe for guacamole is about as authentic to
>> Mexican cuisine as chop suey is to Chinese.
>>
>> Just the idea of adding olive oil to avocado makes me want to gag.
>>
>
>
> Good thing Mack didn't call his recipe "MEXICAN guacamole!"
>


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

x-no-archive: yes

On 8/22/2010 5:33 PM, Janet Wilder wrote:

> Sorry about the rant.


LOL, I thought it was one of the Best All Time Food Rants I've read. :-)

I actually almost chimed in about the addition of any kind of oil to
avocado...

But I must confess to adding the onion and diced tomato <*gasp*> right
into mine, too, along with lime or lemon juice. Half mash, half chunky
(though that's a bone of contention around here).

Susan

"Janet Wilder" <[email protected]> wrote in message
news:4c718a22$0$13670$[email protected]..

> Just the idea of adding olive oil to avocado makes me want to gag.

Wow...I bet Mack's glad he posted the recipe. IIRC, people got all over
another poster for her gagging and dissing of different foods that others
posted. Is this really necessary? I'm pretty sure that not all recipes will
appeal to everybody, so it goes.


Cheri

"Janet Wilder" <[email protected]> wrote in message
news:4c7197ad$0$5488$[email protected]..
> On 8/22/2010 4:27 PM, Susan wrote:
>> x-no-archive: yes
>>
>> On 8/22/2010 4:35 PM, Janet Wilder wrote:
>>
>>> This is not Mexican guacamole. True Mexican guacamole, as eaten and
>>> served in Mexico, consists of avocado, diced tomato and diced sweet
>>> onion. It is seasoned with salt and lime. The avocado, onion and
>>> tomato
>>> are separated on the plate. There is always salt and lime wedges on
>>> the
>>> table. The diner mixes it together themselves.
>>>
>>> The three colors on the plate, red, green and white, signify the
>>> Mexican
>>> flag. Guacamole is not supposed to be spicy. EVER
>>>
>>> I am am amazed at how so many North Americans think that *every*
>>> Mexican
>>> dish has to have chili peppers, cumin and cilantro. Mexican cuisine
>>> is
>>> so much more sophisticated than the typical border food that
>>> Americans
>>> think it is. The above recipe for guacamole is about as authentic to
>>> Mexican cuisine as chop suey is to Chinese.
>>>
>>> Just the idea of adding olive oil to avocado makes me want to gag.
>>>
>>
>>
>> Good thing Mack didn't call his recipe "MEXICAN guacamole!"
>>
>
>
> Sorry about the rant.



But I learned something new...

"Janet Wilder" <[email protected]> wrote in message
news:4c7197ad$0$5488$[email protected]..
> On 8/22/2010 4:27 PM, Susan wrote:
>> x-no-archive: yes
>>
>> On 8/22/2010 4:35 PM, Janet Wilder wrote:
>>
>>> This is not Mexican guacamole. True Mexican guacamole, as eaten and
>>> served in Mexico, consists of avocado, diced tomato and diced sweet
>>> onion. It is seasoned with salt and lime. The avocado, onion and tomato
>>> are separated on the plate. There is always salt and lime wedges on the
>>> table. The diner mixes it together themselves.
>>>
>>> The three colors on the plate, red, green and white, signify the Mexican
>>> flag. Guacamole is not supposed to be spicy. EVER
>>>
>>> I am am amazed at how so many North Americans think that *every* Mexican
>>> dish has to have chili peppers, cumin and cilantro. Mexican cuisine is
>>> so much more sophisticated than the typical border food that Americans
>>> think it is. The above recipe for guacamole is about as authentic to
>>> Mexican cuisine as chop suey is to Chinese.
>>>
>>> Just the idea of adding olive oil to avocado makes me want to gag.
>>>
>>
>>
>> Good thing Mack didn't call his recipe "MEXICAN guacamole!"
>>
>
>
> Sorry about the rant.

Did not see this before I posted. :-)

Cheri

x-no-archive: yes

On 8/22/2010 6:34 PM, Cheri wrote:

> Wow...I bet Mack's glad he posted the recipe. IIRC, people got all over
> another poster for her gagging and dissing of different foods that
> others posted. Is this really necessary? I'm pretty sure that not all
> recipes will appeal to everybody, so it goes.

I have to correct myself; I make Ina Gartens guac salad with an olive
oil dressing. But not guacamole.

And yes, my first post was in response to feeling a bit bad for Mack,
who doesn't usually post recipes here, but still, the rant was, I think,
spontaneous and funny, not to mention apologized for. I think Janet is
steeped in Mexican food culture because of where she lives, and the rest
of us are looser interpreters of it.

And Mack gives as good as he gets, generally.

Susan

x-no-archive: yes

On 8/22/2010 6:42 PM, Cheri wrote:

> Did not see this before I posted. :-)

I knew that.

But didn't see yours before I did, LOL.

Susan

"Cheri" <[email protected]> wrote in message
news:[email protected]..
> "Janet Wilder" <[email protected]> wrote in message
> news:4c718a22$0$13670$[email protected]..
>
>> Just the idea of adding olive oil to avocado makes me want to gag.
>
> Wow...I bet Mack's glad he posted the recipe. IIRC, people got all
> over another poster for her gagging and dissing of different foods
> that others posted. Is this really necessary? I'm pretty sure that not
> all recipes will appeal to everybody, so it goes.



The Mexican version doesn't sound like my cup of tea anyway. Nor Krom's
version with sour cream

On Sun, 22 Aug 2010 16:33:41 -0500, Janet Wilder
<[email protected]> wrote:

>> Good thing Mack didn't call his recipe "MEXICAN guacamole!"
>>
>
>
>Sorry about the rant.

In that case you probably won't like mine either; it was almost the
first recipe I developed after diagnosis when I was looking for a
low-spike snack. I don't pretend it's Mexican, just mine - and it has
chili in it

I think I first posted it on a.f.d. in 2004 as Avocado Dip.

http://loraldiabetes.blogspot.com/20...amole-dip.html
Cheesy Guacamole Dip

Ingredients

Chopped ingredients are to the texture you like - I like some lumps
and crunchy bits, but if you don't then chop them finely.

1 ripe avocado
¼ cup finely chopped celery
¼ cup chopped onion
¼ cup chopped red capsicum (bell pepper)
1 chopped hot chili pepper (to your taste, or chili flakes)
½ minced clove of garlic
30g chopped cheddar cheese
30g light philadelphia or ricotta or cottage cheese
2 teaspoons grated parmesan
a large squeeze of lemon or lime juice - essential to longer life in
the fridge.
1/2 tsp minced/grated ginger (optional)
salt and pepper to taste

All ingredients are extremely approximate and dependant on what's in
the fridge.

Peel avocado, mix all dry ingredients and then add the lemon juice.
Adjust dryness with olive or peanut oil if necessary until a smooth
paste is obtained.

If using a food processor, add the solid vegetable ingredients last
and process briefly to retain some texture.

Serve with slices of carrot, celery or similar for dipping. Thin
low-fat crackers may be OK depending on your carb requirements.

Carbs, fat etc - low in carbs subject to whether you use crackers for
dipping, fat depends on proportions of full-fat and low-fat cheeses.
Check your own BG at one hour, mine is usually good after this.

Use it to fill the "gotta have something" gap between meals.

Cheers, Alan, T2, Australia.
d & e; metformin 1500mg
--
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
http://loraltravel.blogspot.com (Buenos Aires, Argentina)

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "Cheri" <[email protected]> wrote in message
> news:[email protected]..
>> "Janet Wilder" <[email protected]> wrote in message
>> news:4c718a22$0$13670$[email protected]..
>>
>>> Just the idea of adding olive oil to avocado makes me want to gag.
>>
>> Wow...I bet Mack's glad he posted the recipe. IIRC, people got all over
>> another poster for her gagging and dissing of different foods that others
>> posted. Is this really necessary? I'm pretty sure that not all recipes
>> will appeal to everybody, so it goes.
>
>
>
> The Mexican version doesn't sound like my cup of tea anyway. Nor Krom's
> version with sour cream
>

My DIL and her family is from Sonora Mexico, She says she uses avocados,
chilies ,tomatoes ,onions and cheese...Sonora does not use cumin By the
way she and her Mother are legal, they received their citizenship when my
DIL turned 18.

"Jacquie" <[email protected]> wrote in message
news:[email protected]..
>
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "Cheri" <[email protected]> wrote in message
>> news:[email protected]..
>>> "Janet Wilder" <[email protected]> wrote in message
>>> news:4c718a22$0$13670$[email protected]..
>>>
>>>> Just the idea of adding olive oil to avocado makes me want to gag.
>>>
>>> Wow...I bet Mack's glad he posted the recipe. IIRC, people got all
>>> over another poster for her gagging and dissing of different foods
>>> that others posted. Is this really necessary? I'm pretty sure that
>>> not all recipes will appeal to everybody, so it goes.
>>
>>
>>
>> The Mexican version doesn't sound like my cup of tea anyway. Nor
>> Krom's version with sour cream
>>
>
> My DIL and her family is from Sonora Mexico, She says she uses
> avocados, chilies ,tomatoes ,onions and cheese...Sonora does not use
> cumin By the way she and her Mother are legal, they received their
> citizenship when my DIL turned 18.


>
>

On 23/08/2010 6:08 PM, Ozgirl wrote:

>
>

MMMMMM very profound :-)

(- -)
=m=(_)=m=
RodS T2
Australia

"RodS" <[email protected]> wrote in message
news:i4tcdp$f4t$[email protected]..
> On 23/08/2010 6:08 PM, Ozgirl wrote:
>
> >
> >
>
> MMMMMM very profound :-)


How bizarre. I had typed "what kind of cheese?" Did you hold it up to a
light bulb?

sour cream rules!

lol

KROM


"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "Cheri" <[email protected]> wrote in message
> news:[email protected]..
>> "Janet Wilder" <[email protected]> wrote in message
>> news:4c718a22$0$13670$[email protected]..
>>
>>> Just the idea of adding olive oil to avocado makes me want to gag.
>>
>> Wow...I bet Mack's glad he posted the recipe. IIRC, people got all over
>> another poster for her gagging and dissing of different foods that others
>> posted. Is this really necessary? I'm pretty sure that not all recipes
>> will appeal to everybody, so it goes.
>
>
>
> The Mexican version doesn't sound like my cup of tea anyway. Nor Krom's
> version with sour cream

LOL...I thought maybe you were whispering I'll ask her this evening.

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
>
>
> "RodS" <[email protected]> wrote in message
> news:i4tcdp$f4t$[email protected]..
>> On 23/08/2010 6:08 PM, Ozgirl wrote:
>>
>> >
>> >
>>
>> MMMMMM very profound :-)
>
>
> How bizarre. I had typed "what kind of cheese?" Did you hold it up to a
> light bulb?
>
>
>

"Jacquie" <[email protected]> wrote in message
news:[email protected]..
> LOL...I thought maybe you were whispering I'll ask her this evening.
>
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "RodS" <[email protected]> wrote in message
>> news:i4tcdp$f4t$[email protected]..
>>> On 23/08/2010 6:08 PM, Ozgirl wrote:
>>>
>>> >
>>> >
>>>
>>> MMMMMM very profound :-)
>>
>>
>> How bizarre. I had typed "what kind of cheese?" Did you hold it up to a
>> light bulb?
>>
>>
>>
>
>
>

Queso Blanco is the cheese