In article .com>,
"Food Snob" > wrote:

> The average American consumer gets what (s)he is worthy of. Guacamole
> can only be made fresh, as it gets icky pretty quickly.

Turns out that's not true. There's a version that's
pressure pasteurized that's pretty decent. It has to
be refrigerated, but keeps for quite a while and has
a decent taste and consistency. I first saw it in
New Mexico, but can find it in Minnesota now at
Whole Foods.

I tried one of the "green Crisco" brands once when I
was younger and even more foolish. It was hideous
beyond belief. Fit only to top a 7-11 microwave
burrito.

Mike Beede