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Old 01-07-2010, 10:04 AM
 
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I know about the Hot Sauce and Ice Cream festivals but is there a guacamole festival that takes place in Austin or surrounding areas?
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Old 01-07-2010, 10:05 AM
 
Location: 78747
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If there was, it would only last an hour before turning brown.
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Old 01-07-2010, 10:07 AM
 
Location: Pflugerville
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Originally Posted by OneJackson View Post
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.
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Old 01-07-2010, 10:09 AM
 
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I don't think one person in Texas can touch me on Guacamole. I would win everytime. just sayin'...
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Old 01-07-2010, 10:12 AM
 
Location: Pflugerville
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Originally Posted by OneJackson View Post
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.
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Old 01-07-2010, 11:10 AM
 
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Originally Posted by JayBrown80 View Post
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.
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Old 01-07-2010, 11:21 AM
 
Location: Pflugerville
2,211 posts, read 4,587,827 times
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Quote:
Originally Posted by OneJackson View Post
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.

Last edited by JayBrown80; 01-07-2010 at 11:21 AM.. Reason: Spelling
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Old 01-07-2010, 12:12 PM
 
809 posts, read 1,778,458 times
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Originally Posted by JayBrown80 View Post
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.
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Old 01-07-2010, 12:14 PM
 
Location: Austin TX
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Originally Posted by jobert View Post
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!
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Old 01-07-2010, 12:17 PM
 
Location: Pflugerville
2,211 posts, read 4,587,827 times
Reputation: 2240
Quote:
Originally Posted by OneJackson View Post
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.
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