Woo-hoo! Go MM!!
The guac talk (lime, salt, garlic, no tomatoes) is making me hungry, and it's not even 10:30.
It's because you didn't have a strong father figure isn't it?
Joyce ,'Chosen'
Spike's Bitches 41: Thrown together to stand against the forces of darkness
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
amych - May 29, 2008 5:26:34 am PDT #959 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Steph L. - May 29, 2008 5:27:39 am PDT #960 of 10001
the hardest to learn / was the least complicated
My mom makes the best guac I've ever had -- here's her recipe (I assume If you hate cilantro you can just leave it out):
4-5 avacados makes a large batch (so calculate accordingly)
1 bunch cilantro
1 to 1-1/2 cups tomatoes (grape, roma, or any kind you like)
2-3 limes depending on batch size
½ onion (Vidalia, purple, or other that you like)
Put in food processor, blender or smash it yourself real good. Put in bowl, squirt a pinch more of lime on top and garnish with a bit of cilantro for looks.
t edit I didn't realize people were anti-tomato in guac. After eating my mom's and then getting guac from the store and being underwhelmed, I compared the ingredient lists and realized that it must be the tomato (and possibly the lime) that worked for me.
beekaytee - May 29, 2008 5:27:44 am PDT #961 of 10001
Compassionately intolerant
I have to thank my raging, psycho-bigot father for being so over the top that at a very young age I knew there was something wrong with saying horrible things about people.
My one, huge faux pas was sharing a cartoon with the Danes I was living with in Copenhagen. My surrogate mom sent me one of those single panel jobs featuring a couple of Viking giants. One of them had two tiny fellows in his hand and said to his partner, "I went out and got us a couple of Danish for breakfast." I laughed like a drain until I saw my friend's faces.
A) No breakfast pastry in Denmark is called Danish. B) WTF! You're saying we are puny?!
That was a serious, pleasegodopenaholesoImightfallinit moment.
Plus, I was 36...no youth-excuse.
vw bug - May 29, 2008 5:30:37 am PDT #962 of 10001
Mostly lurking...
Guac is one of those things that's better if you make it early, right?
Torque - May 29, 2008 5:32:41 am PDT #963 of 10001
Bad Wolf
vw - just make sure its covered well or it will go brown.
Steph L. - May 29, 2008 5:33:47 am PDT #964 of 10001
the hardest to learn / was the least complicated
Guac is one of those things that's better if you make it early, right?
Meaning? Make it in the morning and let it sit?
I make it right before (or within ~1 hour) it's going to be consumed, because it turns brown if it sits too long.
Toddson - May 29, 2008 5:33:59 am PDT #965 of 10001
Friends don't let friends read "Atlas Shrugged"
vw, guacamole may be better when fresh ... although I believe the lime juice keeps it from going all brown and icky.
vw bug - May 29, 2008 5:34:23 am PDT #966 of 10001
Mostly lurking...
Ok. Nevermind. Will make tomorrow.
vw bug - May 29, 2008 5:35:35 am PDT #967 of 10001
Mostly lurking...
Also, this will be a surprise to no one. I have too much craft stuff.
Torque - May 29, 2008 5:35:51 am PDT #968 of 10001
Bad Wolf
It doesn't take too long for the flavors to meld into goodness, but if you do make it any more than like 30 min in advance make sure you have lime juice in there and it is covered really well. Preferably with saran rap actually like on the green goop.