Various recipes indicate various amounts of onion in guacamole.
Personally, I can leave it out but I like a little garlic. I wonder how
others feel? Other variant additions in making guacamole are mayonnaise
and cream cheese. I'm going to try cream cheese next time I make it
since I like to be able to taste the avocado.

I was checking recipes for guacamole and came across guasacaca, a
Venezuelan accompaniment for broiled meats. It's essentially a guacamole
made using vinegar rather than lime juice and sometimes quite large
amounts of olive oil.
--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sun, 24 Feb 2013 14:07:27 -0500, James Silverton
> wrote:

> Various recipes indicate various amounts of onion in guacamole.
> Personally, I can leave it out but I like a little garlic. I wonder how
> others feel? Other variant additions in making guacamole are mayonnaise
> and cream cheese. I'm going to try cream cheese next time I make it
> since I like to be able to taste the avocado.
>
> I was checking recipes for guacamole and came across guasacaca, a
> Venezuelan accompaniment for broiled meats. It's essentially a guacamole
> made using vinegar rather than lime juice and sometimes quite large
> amounts of olive oil.

Absolutey NO to cream cheese or mayonnaise. That's not guacamole!
The rest is personal taste. Hubby likes to add fresh salsa, which
people here like to call "pico de gallo" - but I prefer it with no
tomato. If I wanted to adulterate guacamole with anything, I'd make
an avocado-tomatillo salsa. That stuff is really good!

http://sweetlifebake.com/2012/12/19/...matillo-salsa/

--
Food is an important part of a balanced diet.

On 2/24/2013 12:07 PM, James Silverton wrote:
> Various recipes indicate various amounts of onion in guacamole.
> Personally, I can leave it out but I like a little garlic. I wonder how
> others feel? Other variant additions in making guacamole are mayonnaise
> and cream cheese. I'm going to try cream cheese next time I make it
> since I like to be able to taste the avocado.
>
> I was checking recipes for guacamole and came across guasacaca, a
> Venezuelan accompaniment for broiled meats. It's essentially a guacamole
> made using vinegar rather than lime juice and sometimes quite large
> amounts of olive oil.


Avocado, garlic, lime juice, salt to taste and maybe a dash of Tabasco.
Finely chopped jalapeno and cilantro are options.

I've made it with a bit of sour cream but it doesn't add anything to the
flavor or texture, so why bother?

gloria p

On 2/24/2013 1:07 PM, James Silverton wrote:
> Various recipes indicate various amounts of onion in guacamole.
> Personally, I can leave it out but I like a little garlic. I wonder how
> others feel? Other variant additions in making guacamole are mayonnaise
> and cream cheese. I'm going to try cream cheese next time I make it
> since I like to be able to taste the avocado.
>
> I was checking recipes for guacamole and came across guasacaca, a
> Venezuelan accompaniment for broiled meats. It's essentially a guacamole
> made using vinegar rather than lime juice and sometimes quite large
> amounts of olive oil.

sweet onion, tomato, avocado, salt, lime juice. Anything else is not
acceptable to me.

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

On Sunday, February 24, 2013 5:18:45 PM UTC-6, gloria p wrote:
> On 2/24/2013 12:07 PM, James Silverton wrote:
>
> > Various recipes indicate various amounts of onion in guacamole.
>
> > Personally, I can leave it out but I like a little garlic. I wonder how
>
> > others feel? Other variant additions in making guacamole are mayonnaise
>
> > and cream cheese. I'm going to try cream cheese next time I make it
>
> > since I like to be able to taste the avocado.
>
> >
>
> > I was checking recipes for guacamole and came across guasacaca, a
>
> > Venezuelan accompaniment for broiled meats. It's essentially a guacamole
>
> > made using vinegar rather than lime juice and sometimes quite large
>
> > amounts of olive oil.
>
>
>
>
>
> Avocado, garlic, lime juice, salt to taste and maybe a dash of Tabasco.
>
> Finely chopped jalapeno and cilantro are options.
>
I'd never add Tobasco, and while onion is more standard than garlic, I like
garlic in tiny amounts. Jalapeno and cilantro should never be mixed in,
except by the person who is eating it. I have a friend who is vionetnly
opposed to using garlic. The common denominator for "guac" is avocado mashed with lime juice. Why not offer every other option on-the-side?
>
> I've made it with a bit of sour cream but it doesn't add anything to the
>
> flavor or texture, so why bother?
>
I have come to love sour cream, but mixing it into guacamole is just wrong.
Perfectly ripened avocado is a joy, and is very healthful.
>
> gloria p

--Bryan

I like it simple. Lime juice..fresh garlic and a good tomater diced up. More somebody deviates the worse it gets.

On Sun, 24 Feb 2013 17:49:05 -0800 (PST), Bryan
> wrote:

> Why not offer every other option on-the-side?

Because the way most people eat guacamole is to circle the bowl and
scarf it up with chips.

--
Food is an important part of a balanced diet.

On Feb 24, 7:49*pm, Bryan > wrote:
>
> On Sunday, February 24, 2013 5:18:45 PM UTC-6, gloria p wrote:
>
>
> > I've made it with a bit of sour cream but it doesn't add anything to the
>
> > flavor or texture, so why bother?
>
> I have come to love sour cream, but mixing it into guacamole is just wrong.
> Perfectly ripened avocado is a joy, and is very healthful.
>
>
>
> > gloria p
>
> --Bryan
>
>
I'd never made guacamole and thought for y-e-a-r-s it had a bit of
sour cream in it. It was always so nice and creamy and rich I just
figured it had a touch in the recipe.

On Sunday, February 24, 2013 10:19:02 PM UTC-6, sf wrote:
> On Sun, 24 Feb 2013 17:49:05 -0800 (PST), Bryan
>
> > wrote:
>
>
>
> > Why not offer every other option on-the-side?
>
>
>
> Because the way most people eat guacamole is to circle the bowl and
>
> scarf it up with chips.
>
Like a communal trough. No thanks.


--Bryan

On Mon, 25 Feb 2013 08:13:10 -0600, jay > wrote:

> In article >,
> sf > wrote:
>
> > If I wanted to adulterate guacamole with anything, I'd make
> > an avocado-tomatillo salsa. That stuff is really good!
>
> At least it is still green and you did say salsa. When folks throw a
> bunch of chop, chop this and that in perfectly good and fresh guacamole
> they are taking it closer to salsa IMO. Avocado has such a wonderful
> buttery texture and great flavor that I really don't want a lot of
> mystery lumps floating around in it.
>
Agreed... but try avocado-tomatillo sometime. It's the green one if
you're in San Francisco. Not sure what "green sauce" is made up of
elsewhere, probably just fresh chilies. I've had that and was
extremely disappointed because I wanted avocado-tomatillo which is
perfect, IMO, with pork and chicken. Up here you usually have three
choices of salsa, cooked red, fresh red and green. You scoop them
from big containers with a ladle and put them into smaller containers
to take to eat with your burrito/taco at the taqueria or to take home.

--
Food is an important part of a balanced diet.

On Mon, 25 Feb 2013 05:12:42 -0800 (PST), Bryan
> wrote:

> On Sunday, February 24, 2013 10:19:02 PM UTC-6, sf wrote:
> > On Sun, 24 Feb 2013 17:49:05 -0800 (PST), Bryan
> >
> > > wrote:
> >
> >
> >
> > > Why not offer every other option on-the-side?
> >
> >
> >
> > Because the way most people eat guacamole is to circle the bowl and
> >
> > scarf it up with chips.
> >
> Like a communal trough. No thanks.
>
You lose then.

--
Food is an important part of a balanced diet.

On Mon, 25 Feb 2013 07:59:37 -0600, jay > wrote:

> What do you think you eat from when you leave food on the counter over
> night and eat it the next day? Answer: Pitre dish. Not to mention all
> the other slippery sloppy escapades that you mention here. You really
> don't seem all that pristine and pure.

It is rather ironic, isn't it.

--
Food is an important part of a balanced diet.

On 2/25/2013 11:33 AM, sf wrote:
> On Mon, 25 Feb 2013 07:59:37 -0600, jay > wrote:
>
>> What do you think you eat from when you leave food on the counter over
>> night and eat it the next day? Answer: Pitre dish. Not to mention all
>> the other slippery sloppy escapades that you mention here. You really
>> don't seem all that pristine and pure.
>
> It is rather ironic, isn't it.
>
The thing you are thinking about is a Petri dish, as used for growing
various organisms. It is a remarkably simple but ingenious piece of
apparatus: two straight sided dishes, the cover being the largest.
See Wkipedia on Petri Dish.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Mon, 25 Feb 2013 11:43:14 -0500, James Silverton
> wrote:

> On 2/25/2013 11:33 AM, sf wrote:
> > On Mon, 25 Feb 2013 07:59:37 -0600, jay > wrote:
> >
> >> What do you think you eat from when you leave food on the counter over
> >> night and eat it the next day? Answer: Pitre dish. Not to mention all
> >> the other slippery sloppy escapades that you mention here. You really
> >> don't seem all that pristine and pure.
> >
> > It is rather ironic, isn't it.
> >
> The thing you are thinking about is a Petri dish, as used for growing
> various organisms. It is a remarkably simple but ingenious piece of
> apparatus: two straight sided dishes, the cover being the largest.
> See Wkipedia on Petri Dish.

I understood the concept without the use of wiki.

--
Food is an important part of a balanced diet.

On 2/24/13 7:57 PM, Janet Wilder wrote:

> sweet onion, tomato, avocado, salt, lime juice. Anything else is not
> acceptable to me.
>
Add cilantro and a little roasted jalapeno and that's a great recipe for
classic guac, according to Rick Bayless.
No garlic, no mayo, no strange other things. Yum!
In fact I'm making some tonight to bring to work.

Do sound like a disaster..or at least a big mess to clean up. They make the stuff at some of the more uppity Mexican restaurants around here at the Table by the authentic ethnic server using two forks and a bowl or something similar. It looks good and the Acocados are left on the Table for just such a festive occasion. It looks good but Thrifty Scotsmen do not order such frivolous nonsense. Not sure how much it cost but prob skeer the caca out of a ten dollar bill..just speculating.

On Monday, February 25, 2013 7:59:37 AM UTC-6, jay wrote:
> In article >,
>
> Bryan > wrote:
>
>
>
> > On Sunday, February 24, 2013 10:19:02 PM UTC-6, sf wrote:
>
> > > On Sun, 24 Feb 2013 17:49:05 -0800 (PST), Bryan
>
> > >
>
> > > > wrote:
>
> > >
>
> > >
>
> > >
>
> > > > Why not offer every other option on-the-side?
>
> > >
>
> > >
>
> > >
>
> > > Because the way most people eat guacamole is to circle the bowl and
>
> > >
>
> > > scarf it up with chips.
>
> > >
>
> > Like a communal trough. No thanks.
>
> >
>
> >
>
> > --Bryan
>
>
>
> What do you think you eat from when you leave food on the counter over
>
> night and eat it the next day? Answer: Pitre dish. Not to mention all
>
> the other slippery sloppy escapades that you mention here. You really
>
> don't seem all that pristine and pure.
>
There aren't a bunch of other humans, potentially with human associated
pathogens putting their unreliably washed hands into the environment.
to my knowledge, I have gotten sick once from food, and that was presumably
from bringing raw chicken to a place we camped, and I didn't have running
water there. Luckily, no one else got sick, but I sure did. It might
have even been unrelated to the raw chicken, but once bitten...

>
> jay

--Bryan

On Monday, February 25, 2013 2:47:45 PM UTC-6, Goomba38 wrote:
> On 2/24/13 7:57 PM, Janet Wilder wrote:
>
>
>
> > sweet onion, tomato, avocado, salt, lime juice. Anything else is not
>
> > acceptable to me.
>
> >
>
> Add cilantro and a little roasted jalapeno and that's a great recipe for
>
> classic guac, according to Rick Bayless.
>
> No garlic, no mayo, no strange other things. Yum!
>
> In fact I'm making some tonight to bring to work.

**** Bayless for putting SOAPlantro in. He has delusions of Mexicality.

--Bryan

On Monday, February 25, 2013 10:32:35 AM UTC-6, sf wrote:
> On Mon, 25 Feb 2013 05:12:42 -0800 (PST), Bryan
>
> > wrote:
>
>
>
> > On Sunday, February 24, 2013 10:19:02 PM UTC-6, sf wrote:
>
> > > On Sun, 24 Feb 2013 17:49:05 -0800 (PST), Bryan
>
> > >
>
> > > > wrote:
>
> > >
>
> > >
>
> > >
>
> > > > Why not offer every other option on-the-side?
>
> > >
>
> > >
>
> > >
>
> > > Because the way most people eat guacamole is to circle the bowl and
>
> > >
>
> > > scarf it up with chips.
>
> > >
>
> > Like a communal trough. No thanks.
>
> You lose then.
>
What? I don't get to go to parties with questionable hygiene practices?
Poor me. What would suck even worse is if I didn't get to enjoy parties
where the men use after shave, and the women gunk their faces with foundation.
I don't get why folks want to swap germs indiscriminately.

I'm all for exchanging bodily fluids--that may be my favorite thing--but
only in conjunction with *something more*. I guess that I could "circle
the bowl," and look forward to *jerking* a *chipful* of cilantro laced,
almost chartreuse dip out of the bowl. I'm being silly, and I'm a bit savage,
but I just *have* to give the homophobic *sweet boys* a nugget of hope.

--Bryan