Does Austin have a Guacamole festival? (restaurants, vs., kosher)

[OneJackson]

I know about the Hot Sauce and Ice Cream festivals but is there a guacamole festival that takes place in Austin or surrounding areas?

[jobert]

If there was, it would only last an hour before turning brown.

[JayBrown80]

Originally Posted by OneJackson

I know about the Hot Sauce and Ice Cream festivals but is there a guacamole festival that takes place in Austin or surrounding areas?

It would be awesome if they did. I wish I could grown an Avocado Tree. Apparently it takes decades before they will bear fruit though. I guess that's why they are so expensive.

[OneJackson]

I don't think one person in Texas can touch me on Guacamole. I would win everytime. just sayin'...

[JayBrown80]

Originally Posted by OneJackson

I don't think one person in Texas can touch me on Guacamole. I would win everytime. just sayin'...

You need to share that recipe then, and not just hang it over our heads.

[OneJackson]

Originally Posted by JayBrown80

You need to share that recipe then, and not just hang it over our heads.

Well the usual suspects include:

Avacado, tomato, onion, oil, vinegar, sea salt, jalepeno, cilantro and chipotle.

then I add my "special" seasoning and .....the trophy is mine.

People tell me that my guacamole is best eaten with a fork or spoon and not chips because the chips just get in the way...lol....after my last batch I made for the Cowboy vs. Eagles game I'm convinced I'm the best at this dish. I cut up 8 avacados, 3 onions, 4 tomatos and 5 jalepenos, so it was a HUGE batch. not one scoop remained.

[JayBrown80]

Originally Posted by OneJackson

Well the usual suspects include:

Avacado, tomato, onion, oil, vinegar, sea salt, jalepeno, cilantro and chipotle.

then I add my "special" seasoning and .....the trophy is mine.

People tell me that my guacamole is best eaten with a fork or spoon and not chips because the chips just get in the way...lol....after my last batch I made for the Cowboy vs. Eagles game I'm convinced I'm the best at this dish. I cut up 8 avacados, 3 onions, 4 tomatos and 5 jalepenos, so it was a HUGE batch. not one scoop remained.

Sounds good to me. My Aunt adds milk blechhh, to her guacamole because it "makes it creamier". I say, if your fat filled AVACODOS aren't creamy enough, then you bought some bad avacodos. My spanish friends call that aguacamole, half water (agua) half guacamole. That is normally the kind of guac you find in restaurants, which is why I only eat homemade.

[OneJackson]

Originally Posted by JayBrown80

Sounds good to me. My Aunt adds milk blechhh, to her guacamole because it "makes it creamier". I say, if your fat filled AVACODOS aren't creamy enough, then you bought some bad avacodos. My spanish friends call that aguacamole, half water (agua) half guacamole. That is normally the kind of guac you find in restaurants, which is why I only eat homemade.

no offense but Milk?..omg yuk. I'm allergic to milk anyway.

and No, I never eat the restaurant guac. they rush it and it always as lumps in it or it's poorly seasoned. making Guac is an art IMO.


p.s.- I FORGOT TO ADD THE LIME..GOTTA HAVE LIME.

[ATX Wahine]

Originally Posted by jobert

If there was, it would only last an hour before turning brown.

*rimshot*

jobert will be here all week ... don't forget to tip your waiter!

[JayBrown80]

Originally Posted by OneJackson

no offense but Milk?..omg yuk. I'm allergic to milk anyway.

and No, I never eat the restaurant guac. they rush it and it always as lumps in it or it's poorly seasoned. making Guac is an art IMO.


p.s.- I FORGOT TO ADD THE LIME..GOTTA HAVE LIME.

I add garlic. Not chopped up pieces though. I put fresh chopped garlic cloves on my cutting board, put some kosher salt on tops so it has something to grind against, and then using the back of a spoon, I grind it into a fine paste. Not too much, don't want to overpower the guac, but just enough to give it that mellow zing.