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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: weiss@babbage.SEAS.UCLA.EDU (Michael Weiss)
Date: 13 Nov 91 20:49:27 GMT
Subject: LACTO: Guacamole
References: <ki0i79INNt08@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Guacamole
Archive-Name: recipes/lacto/guacamole
Keywords: recipe lacto guacamole
Followup-To: rec.food.veg
Organization: SEASnet, University of California, Los Angeles
Approved: aem@mthvax.cs.miami.edu
In article <ki0i79INNt08@mthvax.cs.miami.edu>
macman@bernina.ethz.ch (Danny Schwendener) writes:
>So does one of you californians out there have a recipe for Guacamole?
Ya know, guac is something I make without a set recipe. It varies from
time to time. If you get some really good, soft avocadoes, you'll want
to let their natural flavor shine through, so you can take the
avocadoes, cut them in half around the pit/stone/seed thing, and sort
of invert the skin. The meat comes right out. Mash it up nicely in a
bowl, then add a little sour cream and salsa. Bingo. An excellent
guacamole without killing the avocado flavor. If you insist upon
turning it into something that leaves no avocado flavor, you can add
salt, lemon juice, onion, chopped tomato, and numerous other things
that happen to be floating around.
The second list above can help avocadoes that really aren't ripe (i.e.,
they're hard). To do anything with those, you will have to scoop the
meat out with a spoon (it won't automatically fall out like it does
when it's ripe). Run it through a food processor until it's as mushy
as it will get. It just doesn't compare to a ripe one, though.
>As an aside, just for curiosity, how much is an avocado in California?
>Around here, they cost $1.35 a piece.
They can be as cheap as 3/$1 here in the middle of the summer, and as
high as about $.75-$1 in the winter.
Michael weiss@seas.ucla.edu