>>> If you have any of Rich Bayless' books, he puts all the above into >>> guacamole, including chiles. Out here, if you don't put chiles into >>> it, it is a wimpy guacamole.
>>> And garlic is incredibly good in it. It gives it that extra oomph >>> ...that takes it over the top. At least in my opinion.
>>> Christine
>>I use his recipe from "Mexico, One Plate at a Time" cookbook and the >>guacamole recipe doesn't include garlic. Honest. :) I posted it earlier >>today.
> I have quite a few of his books. I might use the recipe from his book, > Rick Bayless's Kitchen. I will have to go look now. ;)
> Some of the folks on eGullet have been cooking from his book, Everyday > Mexican. The food sounds really good. Have you seen that book? I > think it is on my list to buy soon.....
> Christine
I haven't made anything from "Everday.." book, but I did check it out of the library before I bought it. I think the recipes look as good, but not as complicated as "One Plate..."
Here is what he says on p. 160, (I'm paraphrasing)
Basic: avocados, garlic clove & salt
To Make it herby, add cilantro and lime juice
To make it luxurious, he adds to it, hot green chili, white onion, tomato in a dice.
> mom0f4boys wrote: >> Black bean soup would be so BLAH without fresh cilantro on top.
> Same with guacamole! It needs to be mixed in though, not just put on top. > I like cilantro :)
My mom says you got to bland it down for some white folks, though. Wonder if it's genetic?
Lots of ingredients I wouldn't miss if they weren't in the food, but I agree that no good black bean soup without cilantro.
And you know what's really gross? Just putting a slab of meat on a plate with some parsley (which sucks big time, parsley - UGH) and mashed potatoes and some carrots or peas (HATE cooked carrots).
> "mom0f4boys" <momsh...@msn.com> wrote in message > news:1190953271.131770.75800@g4g2000hsf.googlegroups.com... >> On Sep 27, 11:48 pm, Goomba38 <Goomb...@comcast.net> wrote: >>> mom0f4boys wrote: >>> > Black bean soup would be so BLAH without fresh cilantro on top.
>>> Same with guacamole! It needs to be mixed in though, not just put on >>> top. I like cilantro :)
>> The soup also needs a dollop of sour cream, and some diced tomatoes. >> That's it - I have to make black bean soup tomorrow. >> Wow, alot of cilantro-dislikers! The only herb I sort of dislike >> is oregano.
> You can substitute quite well marjoram. Oregano is a little strong for > me, and most of the time I will substitute marjoram.
Yikes, marjoram! Love oregano, marjoram tastes like burnt plastic!
Whoever said genes there, prolly right.
But today I made chili and
> used oregano. Even though I used a goodly portion, it didn't overpower it > as usual because I used so much of cumin and jalapenos and it just blended > in nicely.
> I did use a dollop of sour cream too. :-)) > Dee Dee
Mebbe I wouldn't taste marjorum with all that!
Now, that sound good! Here we chop up kamuela tomatoes and little bitty green onions for top.
> On Sep 27, 10:48 pm, Goomba38 <Goomb...@comcast.net> wrote: >> mom0f4boys wrote: >> > Black bean soup would be so BLAH without fresh cilantro on top.
>> Same with guacamole! It needs to be mixed in though, not just put on >> top. I like cilantro :)
> But when you mix it in, you render the guac distasteful to many, and > nearly inedible to some others.
> >>> > is not necessarily a bad thing. I think it tastes pretty good in the > >>> > right > >>> > proportion.
> >>> I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro > >>> tastes > >>> like stinkbugs smell.
> >> I feel sorry for those of you who don't like cilantro.
> > All the tasty food in the world, cilantro is not missed.
> It's true. I hate watermelon the same way. And peas. I guess this is the > place for speaking up about what we wish other people wouldn't ever feed us.
> My mom says you got to bland it down for some white folks, though. Wonder > if it's genetic?
That probably depends on the white folk. There are lots of us who are quite adventurous with food and spices and have developed a taste for a bit of a zing with our food. Then there are those are into meat and potatoes and who aren't willing to try new things. I think it is more a matter of what they are used to.
> Lots of ingredients I wouldn't miss if they weren't in the food, but I agree > that no good black bean soup without cilantro.
> And you know what's really gross? Just putting a slab of meat on a plate > with some parsley (which sucks big time, parsley - UGH) and mashed potatoes > and some carrots or peas (HATE cooked carrots).
I can understand the carrot thing. I like them raw. I do not care much for them boiled, and for some reason they are worse when cut into circles rather than lengths. Carrots are good sit fried and terrific when roasted.
>>> I ordered guacamole at a restaurant once, this stuff was just >>> gorgeous, turned out to be *loaded* with cilantro. The guac >>> was so good I ignored the soap flavor. Next time I know to ask >>> if it comes in the no-soap version.
>>> nancy
>> Last year, I ordered guacamole in Mexico. It was served with the avocados >> in the molcajete, and the other ingredients were on the side. You added >> as much or as little of the ingredients as you wanted.
>> When I make it at home, this is what I put in guacamole:
>> Avocados >> Onion, chopped >> Roma tomatoes, seeded & chopped >> Lime juice >> Garlic, minced >> Cilantro, optional >> salt
>> Becca
> Becca, I do the same as you; but sometimes I do leave out the onion, > sometimes I do leave out the garlic, sometimes I do leave out both. > But I always use lime juice. > I love cilantro, and will add it, but in guacamole, the pieces, or little > pieces will catch in my throat. Does that happen to anyone else? Very > annoying. > Dee Dee
Ah. Gotta take time to chop it good. Use scissors snip off leaves, then good chopping knife. No using stems for guacamole!
If people here want just old guacamole, then get Calavo frozen, tastes better than most people's plain no-herb guac. No garlic evah in guacamole here.
But then, some people put mayo in their guac. For me, if not going to use cilantro, no tomato either - best guac is very very good Haas avocado, no other kind, with fresh lime, key lime works fine. Then salt and pepper. No more. But if you want my family and friends to eat it all up, add fine chop cilantro, fine chop onion, fine chop greenhouse tomato if you do not have good local tomatoes.
> "Dave Smith" <adavidsm...@sympatico.ca> wrote in message > news:46FAFF72.941ECE6E@sympatico.ca... >> Sorry, but my news server is running about 24 hours behind. >> I had previously suggested that cilantro has a copper taste to it, but >> that >> is not necessarily a bad thing. I think it tastes pretty good in the >> right >> proportion.
> I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro tastes > like stinkbugs smell.
That's how I think about beef. Which makes sense, stinkbugs and beef are both animal products.
Anyways, can't make all that many authentic Mexican or Thai dishes without cilantro.
Or are peeps just talking about the leaves? It's the same thing as coriander.
Island Girl wrote: > Ah. Gotta take time to chop it good. Use scissors snip off leaves, then > good chopping knife. No using stems for guacamole!
> If people here want just old guacamole, then get Calavo frozen, tastes > better than most people's plain no-herb guac. No garlic evah in guacamole > here.
Guacamole with or without cilantro is fine, but I never make it without garlic.
>> Same with guacamole! It needs to be mixed in though, not just put on top. >> I like cilantro :)
>My mom says you got to bland it down for some white folks, though. Wonder >if it's genetic?
I'm white and I'm not part of her "some". However, many "people of color" prefer blander food than I do, so I'm not quite sure how she got that misconception.
>Lots of ingredients I wouldn't miss if they weren't in the food, but I agree >that no good black bean soup without cilantro.
Cilantro with salsa and a dollop of sour cream on top. Mmmmm. Works just as well with pinto bean soup.
>And you know what's really gross? Just putting a slab of meat on a plate >with some parsley (which sucks big time, parsley - UGH) and mashed potatoes >and some carrots or peas (HATE cooked carrots).
I prefer them raw, but I like cooked carrots (if they are barely cooked). I also like them best when glazed with honey or brown sugar, but don't do it in this day and age. --
History is a vast early warning system Norman Cousins
<island_g...@pacific-ocean.com> wrote: >Yikes, marjoram! Love oregano, marjoram tastes like burnt plastic!
>Whoever said genes there, prolly right.
Perhaps. I hated rosemary when I was a kid. Now that I'm an adult and grow it fresh, I like it.
However, I hate nutmeg in any amount (especially the fresh stuff). I can detect even a hint and the taste will make me dislike whatever it's put in. The *only* recipe I like (a little) nutmeg in is pumpkin pie.... because I can't taste it. --
History is a vast early warning system Norman Cousins
On Mon, 01 Oct 2007 22:03:55 -0700, sf wrote: >I prefer them raw, but I like cooked carrots (if they are barely >cooked). I also like them best when glazed with honey or brown sugar, >but don't do it in this day and age.
Why not? If they are good, why not fix them occasionally? I certainly do...LOL
Christine, thinking of pot roast served with glazed carrots
>Ah. Gotta take time to chop it good. Use scissors snip off leaves, then >good chopping knife. No using stems for guacamole!
>If people here want just old guacamole, then get Calavo frozen, tastes >better than most people's plain no-herb guac. No garlic evah in guacamole >here.
>But then, some people put mayo in their guac. For me, if not going to use >cilantro, no tomato either - best guac is very very good Haas avocado, no >other kind, >with fresh lime, key lime works fine. Then salt and pepper. No more. But >if you want my family and friends to eat it all up, add fine chop cilantro, >fine chop onion, fine chop greenhouse tomato if you do not have good >local tomatoes.
>Pili
No tomatoes in my guacamole, thanks. They adulterate the flavor of the avocado. I've never heard of putting mayo in guacamole either. Also, I prefer lemon to lime (key lime might work for me). I want the avocado to shine and regular lime overpowers avocado in guacamole for me. I save my limes for the Margaritas!
;) --
History is a vast early warning system Norman Cousins
>>I prefer them raw, but I like cooked carrots (if they are barely >>cooked). I also like them best when glazed with honey or brown sugar, >>but don't do it in this day and age.
> Why not? If they are good, why not fix them occasionally? I certainly > do...LOL
> Christine, thinking of pot roast served with glazed carrots
@@@@@ Now You're Cooking! Export Format
Onion Glazed Carrots
none
1/2 cup lipton onion butter* 1/2 cup brown sugar 4 cup cooked sliced carrots
In Medium skillet, melt Lipton onion butter; blend in brown sugar. Add carrots and cook, stirring constantly, 5 minutes or until carrots are evenly glazed.
*Lipton onion butter: Thoroughly blend 1 envelope lipton onion recipe secrets soup mix with 1 container (8 oz.) whipped butter or soft margarine, or 1/2 pound butter or margarine, softened. Store covered in refrigerator. Doubles up nicely
Contributor: lipton
Yield: 1 servings
Preparation Time: Prep
** Exported from Now You're Cooking! v5.82 **
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
> No tomatoes in my guacamole, thanks. They adulterate the flavor of > the avocado. I've never heard of putting mayo in guacamole either. > Also, I prefer lemon to lime (key lime might work for me). I want the > avocado to shine and regular lime overpowers avocado in guacamole for > me. I save my limes for the Margaritas!
> ;) > --
Ingredients for guacamole are few, but one or two deletions or additions make a world of difference in the taste. Odd, isn't it, for such a simple dish.
My most favorite way for avocados is just to smash it with a little salt, perhaps a little lime or lemon if I have no lime. Now, would one call that guacamole or not. I don't know. It's all good. -- Dee Dee "A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
> > mom0f4boys wrote: > >> Black bean soup would be so BLAH without fresh cilantro on top.
> > Same with guacamole! It needs to be mixed in though, not just put on top. > > I like cilantro :)
> My mom says you got to bland it down for some white folks, though. Wonder > if it's genetic?
> Lots of ingredients I wouldn't miss if they weren't in the food, but I agree > that no good black bean soup without cilantro.
> And you know what's really gross? Just putting a slab of meat on a plate > with some parsley (which sucks big time, parsley - UGH) and mashed potatoes > and some carrots or peas (HATE cooked carrots).
I use parsley in addition to lettuce in salads. About 25% parsley, 75% romaine lettuce. (And if I've got a lime vinaigrette, I throw in a little cilantro, too. And some thinly sliced fresh jalapeno or poblano, which I like better than bell pepper.)
What do you recommend as a solution to the "slab of meat", etc., problem?
Dee Dee wrote: > My most favorite way for avocados is just to smash it with a little salt, > perhaps a little lime or lemon if I have no lime. Now, would one call that > guacamole or not. I don't know. It's all good.
You should eat it however you like it. One of my friends is from India and she sprinkles sugar on her avocados.
>> My most favorite way for avocados is just to smash it with a little salt, >> perhaps a little lime or lemon if I have no lime. Now, would one call >> that guacamole or not. I don't know. It's all good.
> You should eat it however you like it. One of my friends is from India and > she sprinkles sugar on her avocados.
> Becca
I think Indians also eat pepper on fruit as a matter of course -- probably the last course ;-) Dee Dee
>> Ah. Gotta take time to chop it good. Use scissors snip off leaves, >> then good chopping knife. No using stems for guacamole!
>> If people here want just old guacamole, then get Calavo frozen, tastes >> better than most people's plain no-herb guac. No garlic evah in >> guacamole here.
> Guacamole with or without cilantro is fine, but I never make it without > garlic.
> Becca
I just re-read the recipe and introduction in the Rick Bayless book "Mexico, One Plate at a Time" and he says classic guacamole does NOT include garlic and he provides a wonderful recipe for this which I use frequently. Then he also adds another recipe for a modern twist on guac which does include garlic.
Cindy Hamilton wrote: > On Oct 1, 4:41 pm, "Jessica R." <jessica.rojorobl...@email.com> wrote: >> And you know what's really gross? Just putting a slab of meat on a plate >> with some parsley (which sucks big time, parsley - UGH) and mashed potatoes >> and some carrots or peas (HATE cooked carrots).
> I use parsley in addition to lettuce in salads. About 25% parsley, > 75% romaine > lettuce.
We also include a nice healthy amount of parsley in our salads if we have some fresh at hand. It is NOT just a "garnish"
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