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Re: Member Expertise

Postby sadderbudweiser » Sun Nov 27, 2016 9:53 pm

Is all this Guacamole stuff code? Who is Cilantro?
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Re: Member Expertise

Postby Comet » Sun Nov 27, 2016 10:23 pm

Digetydog wrote:
Unless your first meal was rice, beans, and tortillas - all homemade, you don't know Mexican food. I didn't have Anglo food until I was 3.

To be made properly, Guacamole must be made in a REAL molcajete (not the plastic ones at the Tex-Mex place s in HP and Uptown) seasoned by year's of use. Blender - hell no!

BTW - you left salt off your ingredient list.

I am Mexican actually, born and slightly raised there. I'd say I know quite a bit about my own food.
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Re: Member Expertise

Postby mustangxc » Mon Nov 28, 2016 7:58 am

Tomato, white onions, Cilantro, lime juice, and serrano peppers are musts for guacamole. Salt to taste unless you are using pre-salted chips. You do not have to make it in a molcajete for it to be authentic, but you better not use a blender.
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Re: Member Expertise

Postby One Trick Pony » Mon Nov 28, 2016 8:43 am

This has turned into the culinary thread
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Re: Member Expertise

Postby mrydel » Mon Nov 28, 2016 8:48 am

There is only one place for a true culinary thread.
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Re: Member Expertise

Postby sadderbudweiser » Mon Nov 28, 2016 8:54 am

One Trick Pony wrote:This has turned into the culinary thread


We may need a new chef.

If Chad's into cilantro I can't support him.
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Re: Member Expertise

Postby Digetydog » Mon Nov 28, 2016 8:56 am

Comet wrote:
Digetydog wrote:
Unless your first meal was rice, beans, and tortillas - all homemade, you don't know Mexican food. I didn't have Anglo food until I was 3.

To be made properly, Guacamole must be made in a REAL molcajete (not the plastic ones at the Tex-Mex place s in HP and Uptown) seasoned by year's of use. Blender - hell no!

BTW - you left salt off your ingredient list.

I am Mexican actually, born and slightly raised there. I'd say I know quite a bit about my own food.


Glad to know that there are other Mexican-American SMU fans on the board. Still disagree with your recipe.

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Re: Member Expertise

Postby One Trick Pony » Mon Nov 28, 2016 5:10 pm

1620 my family came over from the motherland does that make me England American. Or just plain ol American
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Re: Member Expertise

Postby peruna81 » Mon Nov 28, 2016 5:22 pm

I'm of Scottish heritage...and wouldn't put haggis near my mouth or the mouth of a friend.

Now Guac, that's a different story...that stuff is GOOOOOOOD.
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Re: Member Expertise

Postby redpony » Mon Nov 28, 2016 5:26 pm

ahh, yes!! guac is #1 but ceviche is a close second (but only if your really know how to make it).
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Re: Member Expertise

Postby sadderbudweiser » Mon Nov 28, 2016 5:49 pm

redpony wrote:ahh, yes!! guac is #1 but ceviche is a close second (but only if your really know how to make it).


with Cilantro!
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Re: Member Expertise

Postby redpony » Mon Nov 28, 2016 6:12 pm

we use a lot of cilantro here. wife's parents have fields where they grow it. really great when it is super fresh.
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Re: Member Expertise

Postby smustatesman » Mon Nov 28, 2016 6:29 pm

Comet wrote:
One Trick Pony wrote:
Comet wrote:I am the resident expert of Mexican food

What are the key ingredients in guacamole

Avocado, onions/tomatos/cilantro all marinated in lime juice for an hour or two, jalapeno if you want it spicy

Raul rubbed both guacamole and cilantro on Fidel's mouth. He didn't move or lick his lips............Tell the guerilla's to keep the flag at half staff........He's dead it's.......Half Staff Monday Here In Cuba.
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Re: Member Expertise

Postby StangGang » Mon Nov 28, 2016 7:18 pm

I come to ponyfans.com strictly to read the opinions that old men have on their preferred recipes for guacamole.
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Re: Member Expertise

Postby mrydel » Mon Nov 28, 2016 7:28 pm

Stay spicy my friend
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