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  1. #1
    Thailand Expat tomcat's Avatar
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    TC's Basic Guacamole

    I whip up this delight in about 12 minutes and refrigerate for about an hour before serving with, if possible, unsalted corn chips:

    What you need:

    1) 4-5 avocados
    2) 1 clove minced garlic
    3) 1/4 piece of a medium shallot, minced
    4) 1/2 dead ripe, medium-sized tomato, seeded and chopped
    5) 2 teaspoons freshly ground black pepper
    6) a pinch of salt (or to taste)
    7) juice of 1/2 large lime (more or less to taste)

    What you do:

    Mash 4 of the avocados and cut the fifth into chunks. In a mixing bowl, add all ingredients and fold together gently. Taste to adjust seasoning/juice. Chill for an hour (or longer: more time=deeper flavors) and serve.

    There are hundreds of variations, of course: I sometimes add a tiny minced green chili and/or garnish with cilantro. A half-teaspoon of cumin adds interesting depth. Added chopped crispy and crumbled bacon is also a treat. A quick internet search will show many different and possibly exciting recipes.
    Majestically enthroned amid the vulgar herd

  2. #2
    Custom Title Changer
    CSFFan's Avatar
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    Quote Originally Posted by tomcat
    Mash 4 of the avocados and cut the fifth into chunks

    there's the secret.....

  3. #3
    Thailand Expat Luigi's Avatar
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    Yum yum yum.

  4. #4
    Thailand Expat Luigi's Avatar
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    Tomcat, if you can manage to post pics on here, you'll only go on to be Poster of the Bleating Year.

  5. #5
    Thailand Expat tomcat's Avatar
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    had some success (of sorts) on the Tetsu thread...take a look

  6. #6
    Balls to Monty
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    ^^^^^That is almost exactly the way I make it too.

    I use a slice of onion instead of shallot.

    Sometime add a couple of spoons of mayonnaise to make more it creamy.

  7. #7
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by Looper
    That is almost exactly the way I make it too
    Yes, it's the basic recipe. My own recipe, however, has the added cachet of being formulated on a decrepit wooden bench with local avocados in an Ethiopian village. Dust, grit and goat droppings were tested and found wanting...

  8. #8
    Thailand Expat
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    Native Mexicans might find amusement towards the manner in which you folks destroy the ideals of what guac is....

  9. #9
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    Quote Originally Posted by thaimeme
    destroy the ideals of what guac is....
    Minced shallot and garlic? No cilantro/coriander? Egad.

  10. #10
    R.I.P.
    patsycat's Avatar
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    I have a problem with when i see one clove of garlic, i sort of multiply that a tad!!

  11. #11
    Balls to Monty
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    Quote Originally Posted by UrbanMan
    No cilantro/coriander?
    Foul and pestilent condiment straight from the devils own blurter.

  12. #12
    Thailand Expat tomcat's Avatar
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    One good thing about avocados is that they can accommodate different tastes: an exiled Ethiopian prince told me he was once served an avocado half with a little pool of whiskey and a sprinkling of sugar back in the 20s in Geneva...have yet to try it that way.

  13. #13
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    Quote Originally Posted by Looper View Post
    Quote Originally Posted by UrbanMan
    No cilantro/coriander?
    Foul and pestilent condiment straight from the devils own blurter.
    Looper has just outed himself as a faux foodie as coriander is seriously close to the best herb ever. Bar none.

  14. #14
    Thailand Expat
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    Quote Originally Posted by thaimeme View Post
    Native Mexicans might find amusement towards the manner in which you folks destroy the ideals of what guac is....
    It's only known to true culinary afficianados like Jeff that Mexicans use bananas instead of avodados in their guac.

  15. #15
    Days Work Done! Norton's Avatar
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    I always have fresh salsa in the fridge. Use as condiment with all sorts of food. Mush up a couple of ripe avacados and put a couple tablespoons of salsa.

    2 medium sized fresh tomatoes stems removed
    1/2 red onion
    2 serrano chiles or 1 jalapeño chiles less or more to taste. If not available use similar local chilies.
    Juice of one lime
    1/2 cup chopped cilantro
    Salt and pepper to taste
    Pinch of dried oregano more to taste
    Pinch of ground cumin, more to taste

  16. #16
    Thailand Expat
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    I've been finding some great avocados for 29 baht at my local Tesco-Lotus. Very few Thais buy them so they get marked down before they are ripe. Last year the quality was horrible but this year they are quite good with very few blemishes.

  17. #17
    Balls to Monty
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    Quote Originally Posted by kingwilly View Post
    Quote Originally Posted by Looper View Post
    Quote Originally Posted by UrbanMan
    No cilantro/coriander?
    Foul and pestilent condiment straight from the devils own blurter.
    Looper has just outed himself as a faux foodie as coriander is seriously close to the best herb ever. Bar none.
    To my tender tongue-buds it tastes like washing up liquid. I cannot understand how anybody can stand to eat it never mind actually enjoy it.

    My other food detestment is celery.

  18. #18
    Thailand Expat
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    Quote Originally Posted by Looper
    To my tender tongue-buds it tastes like washing up liquid. I cannot understand how anybody can stand to eat it never mind actually enjoy it.
    I think it's an acquired taste. First time I ate it was in Cancun when I ordered some ceviche. I almost gagged. I developed a taste for it over time as an ingredient in salsa and a topping for other Mexican foods and of course it's integral role in Thai cooking.
    This post has not been authorized by the TeakDoor censorship committee.

  19. #19
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Humbert
    integral role in Thai cooking
    Sure is. Known as pak chee.

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