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From: jlup@cci-bdc.UUCP (John Lupien )
Newsgroups: net.cooks
Subject: Re: need guacamole recipe - (nf)
Message-ID: <117@cci-bdc.UUCP>
Date: Fri, 18-Jan-85 22:23:20 EST
Article-I.D.: cci-bdc.117
Posted: Fri Jan 18 22:23:20 1985
Date-Received: Sun, 27-Jan-85 05:07:03 EST
References: inmet.1888 <299@mb2c.UUCP>
Organization: Computer Consoles, Inc., Cambridge, MA
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> []
> A guacamole is ripe if it is soft to the touch.  If it is hard, it will
> taste bitter.  The color is dependant upon the type of guac you get.  I
> have noticed that those coming from California are smoother skinned, and
> lighter in color.

 At least in the northern states, large avocados tend to be quite 
 soft, frequently even somewhat rotted. Be sure that the ones you
 buy are a little firm (they shouldn't squish, but they should
 give a little on light finger pressure).
> 
> As far as making the dip, I use raw onions (chopped fine), salt,
> pepper (I prefer cyanne), garlic, lemon juice (also keeps it from
> turning black), and oregano.

Hot sauces and other spicy/hot items (jalapen~o, curries) mixed in
helps satisfy the exotic taste.

I like avocados best in a sandwich, sliced thin and covered with 
sprouts on a bed of cream cheese. We call it a "California Special"
in Boston; has it a wider following? What is it called in CA?

		John Lupien


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