Member Expertise
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Re: Member Expertise
I am Mexican actually, born and slightly raised there. I'd say I know quite a bit about my own food.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.
Re: Member Expertise
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.
- One Trick Pony
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Re: Member Expertise
This has turned into the culinary thread
- mrydel
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Re: Member Expertise
There is only one place for a true culinary thread.
All those who believe in psycho kinesis, raise my hand
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Re: Member Expertise
We may need a new chef.One Trick Pony wrote:This has turned into the culinary thread
If Chad's into cilantro I can't support him.
Party at The Wopper!
Re: Member Expertise
Glad to know that there are other Mexican-American SMU fans on the board. Still disagree with your recipe.Comet wrote:I am Mexican actually, born and slightly raised there. I'd say I know quite a bit about my own food.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.
Peace!!
Do unto others before they do unto you!!
- One Trick Pony
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Re: Member Expertise
1620 my family came over from the motherland does that make me England American. Or just plain ol American
Re: Member Expertise
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.
Now Guac, that's a different story...that stuff is GOOOOOOOD.
stable-boy for the four horsemen of the apocalypse
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Re: Member Expertise
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
with Cilantro!redpony wrote:ahh, yes!! guac is #1 but ceviche is a close second (but only if your really know how to make it).
Party at The Wopper!
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Re: Member Expertise
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
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.Comet wrote:Avocado, onions/tomatos/cilantro all marinated in lime juice for an hour or two, jalapeno if you want it spicyOne Trick Pony wrote:What are the key ingredients in guacamoleComet wrote:I am the resident expert of Mexican food
Smustatesman aka NUKE......I procreate and I vote.
Re: Member Expertise
I come to ponyfans.com strictly to read the opinions that old men have on their preferred recipes for guacamole.