Comments on: GUACAMOLE

By: Mike

Mike — Fri, 25 Jun 2010 16:10:32 +0000

Thanks for the tip, Jax.

If I want to keep my guac from turning brown I’ll press a piece of plastic wrap directly onto the surface of the dip to create an airtight barrier and then wrap the whole bowl in plastic wrap. No air = no brown.

By: jax

jax — Thu, 24 Jun 2010 16:27:20 +0000

two tips for AWESOME GUAC?

1- add a tsp of evoo for a smoother texture,yum.
2- pop the pit back in once you are done to avoid the guac turning brown,yes it works.

By: CINCO DE MAYO RECIPES | Food.People.Want

CINCO DE MAYO RECIPES | Food.People.Want — Wed, 05 May 2010 00:56:50 +0000

[...] Guacamole [...]

By: philosofool

philosofool — Tue, 02 Feb 2010 18:40:47 +0000

This is basically what I do with gaucamole, except you put even more in that I do. I go for 1-2 Tsp. lime juice, mushed avocado (but not too mushed), 2 Tsp. minced yellow onion or sweet onion, and salt to taste. Sometimes I skip the onion. At that point it’s almost just avocado spread, and totally amazing.

Never, ever put garlic in guacamole.

By: mjf

mjf — Tue, 26 Jan 2010 14:32:33 +0000

Your avocado tomatillo salsa that you posted in November was a hit at my Christmas party. It will be an annual presence.

Now this way of using avocadoes without tomatoes or garlic will be fun to try. I cannot imagine guacamole without garlic.(I usually overdo it). But I agree with you that the avocado will have more of a chance. Avocado…the perfect food. Thanks.

By: BethieofVA

BethieofVA — Mon, 25 Jan 2010 22:16:33 +0000

Food of the gods! You have, undoubtedly, one of the nicest blogs I have seen.

By: Joseph

Joseph — Mon, 25 Jan 2010 07:59:23 +0000

how did you fluff the top of that guacano to make it look like an artichoke?