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Re: Member Expertise
Posted:
Sun Nov 27, 2016 9:53 pmby sadderbudweiser
Is all this Guacamole stuff code? Who is Cilantro?
Re: Member Expertise
Posted:
Sun Nov 27, 2016 10:23 pmby Comet
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.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 7:58 amby mustangxc
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.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 8:43 amby One Trick Pony
This has turned into the culinary thread
Re: Member Expertise
Posted:
Mon Nov 28, 2016 8:48 amby mrydel
There is only one place for a true culinary thread.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 8:54 amby sadderbudweiser
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.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 8:56 amby Digetydog
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.
Peace!!
Re: Member Expertise
Posted:
Mon Nov 28, 2016 5:10 pmby One Trick Pony
1620 my family came over from the motherland does that make me England American. Or just plain ol American
Re: Member Expertise
Posted:
Mon Nov 28, 2016 5:22 pmby peruna81
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.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 5:26 pmby redpony
ahh, yes!! guac is #1 but ceviche is a close second (but only if your really know how to make it).
Re: Member Expertise
Posted:
Mon Nov 28, 2016 5:49 pmby sadderbudweiser
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!
Re: Member Expertise
Posted:
Mon Nov 28, 2016 6:12 pmby redpony
we use a lot of cilantro here. wife's parents have fields where they grow it. really great when it is super fresh.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 6:29 pmby smustatesman
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.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 7:18 pmby StangGang
I come to ponyfans.com strictly to read the opinions that old men have on their preferred recipes for guacamole.
Re: Member Expertise
Posted:
Mon Nov 28, 2016 7:28 pmby mrydel
Stay spicy my friend