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Bunkhouse Banter!

Guacamole advice needed!

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T O P I C R E V I E W
susquesus	Posted - July 08 2004 : 7:45:38 PM I'm trying to learn how to make Guacamole and could use some tips. How do you know when an avacado is ripe? Anyone have a favorite method or ingredient you wouldn't leave out? ANY advice, suggestions, experiences shared would be greatly appreciated. Thanks.
5 L A T E S T R E P L I E S (Newest First)
BookwormMG	Posted - September 05 2010 : 9:20:12 PM I'm shocked to see how far back this thread was -- I remembered it as being much more recent. Anyway, the reason I've returned to it is that while going through the Wendy's drive-thru recently (not an uncommon occurrence), I noticed that among the salad ingredients they're advertising are Haas avodacos. The guacamole in the Baja Salad is made from them. Has anyone tried it? I'm more of an Apple Pecan Chicken Salad person myself, but if it's as good as that (and the late, lamented Mandarin Chicken Salad before it) it should be very good indeed.
susquesus	Posted - July 22 2004 : 9:35:09 PM Thanks for all the advice folks, it payed off. I made a simple Guacamole and it turned out great. I used the Haas avacados, Roma tomatoes, white onion, salt, pepper, and lemon juice. I think now that I've got a feel for it I'll feel more comfortable making it more elaborately. Thanks again.
caitlin	Posted - July 09 2004 : 7:40:39 PM Those receipes sound great! I'll have to give them a whirl! The price of avocados are equal to a small car ($3/each plus) out here. Though you can't beat homemade guacamole, might I recommend if you're in a hurry or in a pinch to try a store bought brand called, "Avo Classic". They use Haas Avocados (about 4 avocados to a package), no artificial additives or preservatives. Two packages cost around $3-4. I've tried almost every kind and really think it's the closest to homemade. You can probably find it at your local Bashas/Ralphs, Walmart/Sams Club. Good Luck!
Lady Ann	Posted - July 09 2004 : 09:56:08 AM I second Gadget Girl's recipe for guacamole...it is nearly identical to the one I use. If you want to add a Florida touch to your guacamole, follow GG's recipe, but substitute Florida avocados for the Haas type (Florida avocados are large, green and smooth skinned; they have a milder taste than the Haas avocados, are creamier in texture and a lot more edible fruit per avocado. I like the taste of the Haas, but the darn things are shipped here from California and cost two to three dollars each! The Florida avocados I can walk out the door and pick for free!), cut down on the amount of cilantro, substituting instead a teaspoon or so of a spice blend we call "Minorcan spice"...we get it in St. Augustine, and it combines salt, datil pepper and sour orange rind...and a good dollop of datil hot pepper sauce. I stress the "datil" part...datil peppers are a rather potent, distinctively flavored yellow pepper brought to Florida by Minorcan settlers. They add a real zip to good guacamole!
Gadget Girl	Posted - July 08 2004 : 8:34:14 PM BOY... this is right up my alley!! Avocados are a food group in themselves at my house! I use Haas avocados - the dark pebbley-skinned ones. A ripe avocado will give slightly to a little push on the skin. If they are over-ripe you will know it (MUSHY)! I run a chef's knife (or a Santoku knife - my fav) down to the pit and turn it round the whole avocado to make two halves. Then just twist and one half will have the pit in it. CAREFULLY whack the pit with the sharp edge of the knife (it should stick into it), then twist the knife and the pit will come out easy-breazy! NOW, take a small paring knife and make diagonal cuts in the avocado. The skin is thick enough to let you do all the cutting in the shell. Then take a big spoon and scoop out the cut-up pieces. I'll give some approximate ingredient sizes for 4-5 avocados worth of Guac 4-5 avocados A fistful of fresh cilantro (guacamole no good without this in my opinion)- chopped as fine as you care to. A couple of tablespoons on minced onion (any onion - I use scallions or a mix of scallions and shallots) OPTIONAL - a small amount of finely diced tomatoes The juice of one lime (another must have for good guac) Salt and pepper to taste (kosher salt is best - again, my opinion) Mash all ingredients together with a fork to desired consistency. For guacamole - the KISS method is always best (Keep It Simple S*****, no mayonnaise, no oils, NADA!) FRESH!!! Enjoy your guacamole right away - after a few hours you lose the fresh taste of the avocados. GG Yummmmmmmmmm! Another of my favorite avocado things is an avocado lettuce wrap. Red leaf lettuce Slices of avocado slices of green pepper a scallion piece Salt Open a lettuce leaf (this is all pretty obvious) and wrap last four ingredients in lettuce, That BUTTERY, SMOOTH, VELVETY, LUSCIOUS avocado is all the condiment you need! Yummmmm.....again!

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