Calling all guacamole snobs

[Brad Johnson]

Look, I know some people like their guac just so, but this is taking things a bit far, don't you think?

http://www.foxnews.com/story/0,2933,233318,00.html

Brad

[cosine]

Well jeez, just don't buy Kraft guacamole if it doesn't have enough avocado in it for you. Try a different brand, or make your own.

Sheesh, some people. 

[HankB]

Awww, heck, pretty soon you'll be expecting Kraft cheese to actually contain dairy products . . .

[Brad Johnson]

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

[wingnutx]

Guacamole makes me vomit.

[Brad Johnson]

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

[Headless Thompson Gunner]

Heh.  Only in California...

[Eleven Mike]

And I thought all guacamole was equally vile. 

[Brad Johnson]

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

[wingnutx]

It's the stuff some people do with it that's vile.

Eating it, for example.

[Perd Hapley]

Wingnut, that is nice!  Guac is narsty.  Does it contain sour cream?  In any case, that's another item that should never be allowed near Tex-Mex. 

[cosine]

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.

[Brad Johnson]

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

[Sindawe]

I'll admit that most prepackaged quac is vile.  Full of stuff it should not have and blended to a semi-solid goo whos only relationship to REAL quac is that it is green.  Fresh made is the best, but I usually don't have the time or inclination to make it.

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.

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.

[wingnutx]

I like sour cream on Mexican food, but then again it is not "tex-mex" around here.

It's more like "mex-mex".

[Perd Hapley]

Wait, there's chili sin frijoles?  Or is that a joke? 

My wife got me this pepper sauce called 100% Pain.  Y'all ever tried that?

[Brad Johnson]

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

[Werewolf]

When it comes to food IMO it don't get much better than good Guacamole. I tried that Kraft crud once and who ever had the effrontery to call it Guacamole needs to be hung up by their private parts from a tree limb and lashed severely about the head and shoulders. Guacamole it ain't.

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.

[280plus]

Can I have wingnut's guac? 

[Eleven Mike]

If I ever come across some homemade quac, I'll give it a try. 

[wingnutx]

You are more than welcome to my share of the guac.

My sister supposedly makes great homemade guac, as if there is such a thing.

[Brad Johnson]

I make a pseudo-guac if I ever feel the hankering for something different.

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

[Mannlicher]

People that buy commercial Guac get what they deserve. 
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.

[meinbruder]

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.

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.
}:)>

[doczinn]

As much as I hate BS lawsuits, this one makes some sense. It's not just that she didn't like it, it's that it's labeled as guacamole, which I'm sure we can all agree means mashed-up avocados with some other things for flavor. And that ain't what was in the tub marked as such.

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.