sobo Posted June 12, 2008 Posted June 12, 2008 Guacamole that's how I always do it. works like a charm every time, too. Quote
pup_on_the_mountain Posted June 13, 2008 Posted June 13, 2008 What the hell you talking about brands??? Homemade salsa is the best, and it is so easy to make. Can't agree more Ken!! I do make mine often. At the same time, I also like to try some brands from the store if they look interesting. Here is my basic fresh salsa recipe: Sounds like mine as well.. expect for fresh minced garlic!! Guacamole: prepare all of your ingredients and mix well except for the avacado. Put in your avacado in big chunks I go with a potato masher - but still leave the avocados chunky. (tip from Alton Brown). I'll try your suggestion of big chunks next time. Big... but not huge . don't use curry powder, bleh I must've been more specific. This is home-made sambhar powder that I'm talking about. I add a teaspoon on top of the other separate ingredients. I just like lime, cumin, corriander, and salt for seasoning my guacamole and pepper, onion and tomato for other veggies. Mine is quite similar as well, except I replace the coriander powder with sambhar powder. I also add a bit of minced ginger and garlic. Ken, you should try adding a bit of garlic next time! Quote
hafilax Posted June 13, 2008 Posted June 13, 2008 I was at a nice restaurant near Santa Fe that had a guacamole chef that made it fresh at your table. He just used a whisk. It was fantastic! Quote
sobo Posted June 13, 2008 Posted June 13, 2008 Right, Bala! How could I have overlooked the fresh minced garlic cloves? Does your guac taste better than your ice climbing onion sandwiches...? Quote
sobo Posted June 13, 2008 Posted June 13, 2008 HA! I just blew beer out of my nose. That was really fuckin' funny, I don't care who ya are. :lmao: Remember though, I wasn't drunk. I was hungover. There's a biiiiiiiiiiig difference. Quote
builder206 Posted June 13, 2008 Posted June 13, 2008 Use a medium-sized sharp knife to cut lengthwise around the avocado. Let the knife follow the contour of the avocado by pressing the knife blade into the flesh touching the large pit. Twist the two avocado halves while pulling the two lengthwise pieces gently apart. Whack the knife firmly into the pit. Twist the knife I don't care how bad the weather gets, I'm not bivying with you. Quote
minx Posted June 13, 2008 Author Posted June 13, 2008 this is just how i handle my avocados. guess i'm off the bivy list too. it'll just be sherri and i, great guac and a flask of something tasty. Quote
sobo Posted June 13, 2008 Posted June 13, 2008 Hey, what about me? (see the top of the page) Can I be the creamy white filling in that Oreo bivy with you and Sherri? I'll bring a bottle of red. Quote
minx Posted June 13, 2008 Author Posted June 13, 2008 we're talking about creamy or chunky guac! not double stuffed oreos. sheesh! keep up! Quote
Sherri Posted June 13, 2008 Posted June 13, 2008 this is just how i handle my avocados. guess i'm off the bivy list too. it'll just be sherri and i, great guac and a flask of something tasty. I'm a spooner. Will that be a problem? Quote
sobo Posted June 13, 2008 Posted June 13, 2008 I repeat: Hey, what about me? (see the top of the page) Can I be the creamy white filling in that Oreo bivy with you and Sherri? I'll bring a bottle of red. Quote
minx Posted June 13, 2008 Author Posted June 13, 2008 well you've got to do something after you open them up! spooning makes the most sense to me Quote
sobo Posted June 13, 2008 Posted June 13, 2008 I agree. I'm a spooner, too, then. shite, whatever I have to say to weasle my way into a bivy with minx and Sherri, I'll say it. I have no honor. Or shame. Quote
KaskadskyjKozak Posted June 13, 2008 Posted June 13, 2008 I agree. I'm a spooner, too, no, we are not climbing any time soon. Quote
sobo Posted June 13, 2008 Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. Quote
KaskadskyjKozak Posted June 13, 2008 Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. Quote
KaskadskyjKozak Posted June 13, 2008 Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. i'd probably spoon with tvash, if I could bag some summits this fucking shitty spring/june Quote
minx Posted June 13, 2008 Author Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. i'd probably spoon with tvash, if I could bag some summits this fucking shitty spring/june hey! WTH! are sherri and chopped liver????? tvash? hmmph! Quote
olyclimber Posted June 13, 2008 Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. i'd probably spoon with tvash, if I could bag some summits this fucking shitty spring/june JESUS Quote
KaskadskyjKozak Posted June 13, 2008 Posted June 13, 2008 Hey, you cut off the rest of my rambling, there, Sonny. And it was a pretty damned big caveat, too. i'd probably spoon with tvash, if I could bag some summits this fucking shitty spring/june hey! WTH! are sherri and chopped liver????? tvash? hmmph! cool, what about next weekend. you guys can spoon - i'll sulk with my whiskey. Rainier? Quote
mythosgrl Posted June 13, 2008 Posted June 13, 2008 One time I made Blake haul an avacado up to Park Creek Pass for our dinner that night. I don't think he even complained. +1 for him. Quote
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