Post by: Brad Johnson on November 30, 2006, 07:19:46 AM
http://www.foxnews.com/story/0,2933,233318,00.html
Brad
Post by: cosine on November 30, 2006, 07:40:10 AM
Sheesh, some people.
Post by: HankB on November 30, 2006, 07:46:23 AM
Post by: Brad Johnson on November 30, 2006, 07:49:34 AM
Brad
Post by: wingnutx on November 30, 2006, 08:02:10 AM
Post by: Brad Johnson on November 30, 2006, 08:03:19 AM
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Guacamole makes me vomit.
Well, at least you won't have to worry about what it's going to look like on the way back out...
Brad
Post by: Headless Thompson Gunner on November 30, 2006, 08:03:22 AM
Post by: Eleven Mike on November 30, 2006, 08:06:07 AM
Post by: Brad Johnson on November 30, 2006, 09:10:49 AM
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And I thought all guacamole was equally vile.
Nah, regular old avocado, tomato, and onion guac is muey bueno. It's the stuff some people do with it that's vile.
Brad
Post by: wingnutx on November 30, 2006, 09:16:29 AM
It's the stuff some people do with it that's vile.
Eating it, for example.
Post by: Perd Hapley on November 30, 2006, 09:23:41 AM
Post by: cosine on November 30, 2006, 09:24:08 AM
And I thought all guacamole was equally vile.
No it's only the premade stuff. But anyway most premade, prepackaged, heavily processed food is pretty disgusting. I really enjoy a good homemade quacamole. Probably my favorite tortilla chip dip.
Post by: Brad Johnson on November 30, 2006, 09:26:44 AM
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Does it contain sour cream? In any case, that's another item that should never be allowed near Tex-Mex
Blasphemer! I bet you like beans in your chili, dontcha? Dang furriners!
Brad
Post by: Sindawe on November 30, 2006, 09:41:36 AM
For prepackaged stuff, AvoClassic is the best available that I've found. http://www.avoclassic.com/ Two sealed pouches per box, keeps forever if frozen. Makes a nice nice cooling complement to a bowl of Religious Experience "The Wrath" salsa. http://www.thewrath.com/. I usually lay out both to go with my custom bean dip for gaming days. Little of which lasts more than an hour after being placed in front of the ravening hordes of gamers.
Quote
I bet you like beans in your chili
Beans in the chili is GREAT! Almost as good a ketchup on eggs and mustard on fries.
Post by: wingnutx on November 30, 2006, 09:48:08 AM
It's more like "mex-mex".
Post by: Perd Hapley on November 30, 2006, 11:14:26 AM
My wife got me this pepper sauce called 100% Pain. Y'all ever tried that?
Post by: Brad Johnson on November 30, 2006, 11:45:55 AM
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My wife got me this pepper sauce called 100% Pain. Y'all ever tried that?
No, but my brother has a bottle of Dangerous Dave's Insanity Sauce for all the idiot's dumb enough to try it. All I did was get a bit on the end of a toothpick and it was still more then enough even for this dedicated chili-head. Like a mouth full of molten metal.
Brad
Post by: Werewolf on November 30, 2006, 11:56:30 AM
Hooorah for the woman suing the bozos at Kraft!
As long as we're talking guacamole here's how I make it.
2 Large Avocadoes - the almost black kind with the warty skin from TX, CA and Mexico not the smooth bright green skin ones that come from FL. They should be just going soft and not be mushy like the restaurants usually use.
Juice of 1/2 a lemon
1 Tbsp Louisianna Hot Sauce
1/2 cup of diced Plum Tomatos
Teaspoon of Chili Powder
Dash of Cumin
1/4 cup of finely chopped Onion
A tbsp or two of finely chopped fresh garlic
1 Tspn of Black pepper
1/2 Tspn of salt or less as you wish
Peel and mash up the Avocado. I like it chunky but either way is all good.
Add in everything else and mix thoroughly.
Use it as a dip, a base for Tostadas or another ingerdient in Tacos.
Post by: 280plus on November 30, 2006, 11:57:20 AM
Post by: Eleven Mike on November 30, 2006, 12:01:03 PM
Post by: wingnutx on November 30, 2006, 12:19:12 PM
My sister supposedly makes great homemade guac, as if there is such a thing.
Post by: Brad Johnson on November 30, 2006, 02:22:25 PM
2 large avocados
1 small can rotel
healthy dash of comino
big pinch of dried onion
splash of lime juice
several shakes of garlic salt
Moosh it all together. Let sit for an hour or two for the flavors to blend. Enjoy with chips, crackers, or whatever. Pretty darn good on cream cheese veggie wraps, too.
Brad
Post by: Mannlicher on November 30, 2006, 02:29:59 PM
As an aside, until we finally get some tort reform in America, and switch to a different legal philosophy, one where the loser pays........... well until that day, we will continue to suffer through bone headed legal crap like this.
The following is a recipe I have been using for many years. Despite what you have read or experienced, this is the best recipe extant.
Guacamole
4 Haas Avocados, chopped course
two tbls fine diced onion
One plum tomato, seeded, diced
One Tsp of Tequila
Juice of one lime
salt, pepper to taste
Fresh chopped Cilantro, to taste
One small Serrano pepper, seeded, and fine diced,
Mix all the ingredients well.
Post by: meinbruder on November 30, 2006, 07:26:20 PM
As long as we're talking guacamole here's how I make it.
2 Large Avocadoes - the almost black kind with the warty skin from TX, CA and Mexico not the smooth bright green skin ones that come from FL. They should be just going soft and not be mushy like the restaurants usually use.
Juice of 1/2 a lemon
1 Tbsp Louisianna Hot Sauce
1/2 cup of diced Plum Tomatos
Teaspoon of Chili Powder
Dash of Cumin
1/4 cup of finely chopped Onion
A tbsp or two of finely chopped fresh garlic
1 Tspn of Black pepper
1/2 Tspn of salt or less as you wish
Peel and mash up the Avocado. I like it chunky but either way is all good.
Add in everything else and mix thoroughly.
Use it as a dip, a base for Tostadas or another ingerdient in Tacos.
2 Large Avocadoes - the almost black kind with the warty skin from TX, CA and Mexico not the smooth bright green skin ones that come from FL. They should be just going soft and not be mushy like the restaurants usually use.
Juice of 1/2 a lemon
1 Tbsp Louisianna Hot Sauce
1/2 cup of diced Plum Tomatos
Teaspoon of Chili Powder
Dash of Cumin
1/4 cup of finely chopped Onion
A tbsp or two of finely chopped fresh garlic
1 Tspn of Black pepper
1/2 Tspn of salt or less as you wish
Peel and mash up the Avocado. I like it chunky but either way is all good.
Add in everything else and mix thoroughly.
Use it as a dip, a base for Tostadas or another ingerdient in Tacos.
I skip the salt, pepper, and hot sauce but will toss in a little cayenne pepper. Be sure to seed the tomatoes and if one must use the horrid Florida Avocados, be sure to let them age a few days as they are so green in the market. Here in Oregon finding a good Avocado is pure chance. Since my diagnosis with dairy allergies, I've had to give up most Tex-Mex because of cheese and sour cream, so getting a good guacamole is a rare treat. For a dash of sweet, and color, add a quarter cup of finely chopped red pepper.
}:)>
Post by: doczinn on November 30, 2006, 08:54:35 PM
Damages should be the price of the tub she bought plus court costs, and not a penny more. But there's nothing wrong with the government making sure the product is what it says it is.
Post by: Gun Runner on December 02, 2006, 03:43:20 PM
I think Kraft cheese is the only stuff left that does contain dairy products. Earlier this year I made the mistake of grabbing some off-brand. Ick. The stuff wouldn't even melt in the microwave!
Brad
Brad
If you can get Land O' Lakes cheese where you are, try it. I don't bother with any of that pre-sliced nonsense.