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Mistress Rose



Joined: 21 Jul 2011
Posts: 11150

PostPosted: Thu Oct 17, 19 6:10 am    Post subject:  Reply with quote    

I think the one I had was creamy, but it didn't really work. It looked like a pear, was creamy in texture and didn't really taste of anything as far as I recall. It was back in the days when avocados were served with prawns, so a long time ago, which shows you how much it put me off.

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Thu Oct 17, 19 7:00 am    Post subject: Reply with quote    

My Version of Guacamole:

Halve, pit and skin a large ripe avocado or 2 to 3 small ones; chop up and put it into a pestle and mortar, Finely chop some jalapeƱo chilli (or other chilli) and add as little or as much as you like. Add a good pinch of salt and pepper. Squeeze a little lime over and mash in the pestle and mortar, adding more lime to taste. Finely chop the white of a spring onion plus a tablespoon of fresh coriander; finely chop half a medium sized ripe tomato (if it is not a decent flavourful tomato, it is best left out). Stir through a tablespoon of creme fraiche (optional - if I want the guacamole to be more punchy, I leave it out) Check seasoning and serve.

The pestle and mortar allows you to control how chunky or smooth you want it. Serve with tortilla chips.

The recipe is quite variable and lends itself to adaptation.

sgt.colon



Joined: 27 Jul 2009
Posts: 6553
Location: Just south of north.
PostPosted: Thu Oct 17, 19 7:58 am    Post subject: Reply with quote    

Well I think I'm going to have to try a ripe one then. How do I know when it is ripe?

Thanks for the recipe Shan. One to try then next time we have a bag of Doritos.

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Thu Oct 17, 19 8:37 am    Post subject: Reply with quote    

Gently feel the area around where the stem would join onto the fruit and give it a light squeeze, it should give have a bit of give.

PS Always buy more avocados than you need - the ones here in the UK tend to be a lucky draw as to whether they are ripe, under-ripe or rotten.

Slim



Joined: 05 Mar 2006
Posts: 5484
Location: New England (In the US of A)
PostPosted: Thu Oct 17, 19 9:09 am    Post subject: Reply with quote    

Was Doritos a joke or is this a transatlantic naming convention oddity?

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Thu Oct 17, 19 9:39 am    Post subject: Reply with quote    

I tend to have tortillas as a staple in the cupboard (I imagine many don't but then I do love avos and Doritos are 'technically' an easily available corn chip. ) but then I also took a tortilla press through the airport (I made Mr Shan take it in his carry-on bag, so he got the questions )

sgt.colon



Joined: 27 Jul 2009
Posts: 6553
Location: Just south of north.
PostPosted: Thu Oct 17, 19 12:07 pm    Post subject: Reply with quote    

Thanks for that Shan.

No, Slim. If we're making nachos that is what we use. Is that wrong?

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Thu Oct 17, 19 12:13 pm    Post subject: Reply with quote    

In my book, nothing is wrong if it ends up tasing good! No point in being prescriptive about cooking!

Slim



Joined: 05 Mar 2006
Posts: 5484
Location: New England (In the US of A)
PostPosted: Thu Oct 17, 19 8:56 pm    Post subject: Reply with quote    

I don't know anyone that uses doritos for nachos or for dipping in guacamole. I think that's because they already have flavoring on them (and most folks I know don't buy doritos anyway, but I'm sure there are plenty who do, so maybe they use them?)

We just use straight up tortilla chips, though often made from blue corn.

Garden of eatin' is a common brand, but probably not as mainstream as Tostitos

https://images-na.ssl-images-amazon.com/images/I/91xSNnxbYCL._SL1500_.jpg

dpack



Joined: 02 Jul 2005
Posts: 35936
Location: yes
PostPosted: Fri Oct 18, 19 12:19 am    Post subject: Reply with quote    

blue crisps

Mistress Rose



Joined: 21 Jul 2011
Posts: 11150

PostPosted: Fri Oct 18, 19 6:29 am    Post subject: Reply with quote    

I don't think we have those in the supermarkets in the UK, but they may be there as that is one aisle I always miss out. Neither they nor the guacamole to my taste I am afraid, so think I will continue giving avocados a miss. Interesting that the ripeness test is the same as for pears though.

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Fri Oct 18, 19 6:46 am    Post subject: Reply with quote    

Slim wrote:
I don't know anyone that uses doritos for nachos or for dipping in guacamole. I think that's because they already have flavoring on them (and most folks I know don't buy doritos anyway, but I'm sure there are plenty who do, so maybe they use them?)

We just use straight up tortilla chips, though often made from blue corn.

Garden of eatin' is a common brand, but probably not as mainstream as Tostitos

https://images-na.ssl-images-amazon.com/images/I/91xSNnxbYCL._SL1500_.jpg

I buy mine from an online Mex grocer.

Slim



Joined: 05 Mar 2006
Posts: 5484
Location: New England (In the US of A)
PostPosted: Fri Oct 18, 19 8:47 am    Post subject: Reply with quote    

dpack wrote:
blue crisps


A marginally healthier form of a not so healthy snack!

sgt.colon



Joined: 27 Jul 2009
Posts: 6553
Location: Just south of north.
PostPosted: Fri Oct 18, 19 11:12 am    Post subject: Reply with quote    

I like the look of those. I'll have a mooch down the crisp isle and see what other things are on offer but I'm suspecting nothing as funky as a blue tortilla.

Shan



Joined: 13 Jan 2009
Posts: 8314
Location: South Wales
PostPosted: Fri Oct 18, 19 11:54 am    Post subject: Reply with quote    

https://www.mexgrocer.co.uk/Corn-Tortillas-for-Frying/

Unfortunately, they are out of the blue ones but you can make it yourself with the Blue Masa Harina Flour.

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