PonyFans.com

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

Red or white onions

One Trick Pony wrote:

Comet wrote:I am the resident expert of Mexican food

What are the key ingredients in guacamole

I am an expert at spotting experts. In this day and age an expert is one who needlessly complicates things.

Avocado, onion, salt only.

Cilantro? You kidding?

That's Josh Pastner guacamole.

I stayed at a Holiday Inn Express last night....


... and while I was there the receptionist told me about her second cousin whose ex next door neighbor used to live in Stephenville told them what Chad's niece thought was going to happen.

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

And a touch of garlic.

BUS is an expert at throwing shoes at June Jones from row 7 in 104

smupony94 wrote:BUS is an expert at throwing shoes at June Jones from row 7 in 104

I wouldn't call him an expert. He missed!!!

One Trick Pony wrote:Red or white onions

Either will do, it's just a personal preference at that point

sadderbudweiser wrote:

One Trick Pony wrote:

Comet wrote:I am the resident expert of Mexican food

What are the key ingredients in guacamole

I am an expert at spotting experts. In this day and age an expert is one who needlessly complicates things.

Avocado, onion, salt only.

Cilantro? You kidding?

That's Josh Pastner guacamole.

Um yes, cilantro is a must. Unless you have that weird genetic mutation where you think cilantro tastes like soap. Then and only then should cilantro be omitted.

DiamondM75 wrote:

smupony94 wrote:BUS is an expert at throwing shoes at June Jones from row 7 in 104

I wouldn't call him an expert. He missed!!!

Hahaha

Is corn permissible? I'm torn. I've had some corn-containing guava at places claiming to be fairly authentico.

And of course cilantro, ding-bats!

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

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.

sadderbudweiser wrote:

One Trick Pony wrote:

Comet wrote:I am the resident expert of Mexican food

What are the key ingredients in guacamole

I am an expert at spotting experts. In this day and age an expert is one who needlessly complicates things.

Avocado, onion, salt only.

Cilantro? You kidding?

That's Josh Pastner guacamole.

Truth! If you Must add Cilantro, it goes "on" the guacamole - not in the guacamole!

The most important part of guacamole is to have about a pound of it just for yourself.

Terry Webster wrote:I am a minister and God hasn't told me anything about it...yet.

me too and me neither...

DanFreibergerForHeisman wrote:The most important part of guacamole is to have about a pound of it just for yourself.

With all due respect you gotta have good avocados or its a waste of time. The very best quacamole I ever had was in a hole in the wall place in ABQ which was nothing more that avocados, garlic and salt and it was served in a stone bowl Cilantro, jalapenos, onions, and tomatoes are just extenders for places that want to skimp on the avocado which is silly when you consider the price of the fruit compared to the typical menu price of the serving.

I don't know when guacamole became popular at Tex - Mex places n Dallas but I was eating it there from the 1940s and think it became known nationwide about that time. I remember one of my aunts visited from Michigan in the late forties / early fifties and wanted to try some. Then she refused to eat something made from a green gourd. LOL.