h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

What about "Guacamole: The Testicle's Sauce"?

I think you do need to sort out the measurements thing.

You talk about English measurements, then dive off into 'cups' of stuff in describing the ingredients. The link you offer is not one to a cookery site, but to one about academic chemistry so isn't really appropriate. How about where you give the American measurement for each ingredient you add after it in brackets its metric equivalent.


And just one final question. To you honestly put that much dried chilli in your guacamole?

well, if you *really* wanted to make it saucy, you could always say, "guacamole - testicle sauce" i'm kidding.

neat article- i like it . and guacamole is good! especially with quesadillas! i'll get around to trying your recipe the next time i have access to a kitchen...

I didn't have a problem with the title, Jimi .

The links are great and should go in the entry. I think it would be to add a bit in about 'testicle sauce' and the etymology, as that really would add flavour to the entry.

The title does need some justification, if its to remain as 'the king's disk'. One other point is that I wouldn't start an article with a header, I'd add a introductory paragraph to the top.

spelugx

Cups aren't english measurements, they are american. Your link is not really what I meant by metric equivalents!

What the european (including the brits for a change) chef needs to know is how many grams or mililitres there are in a cup.

Getting there though

I definetly think that this testicle information MUST be part of the Entry.

About putting the seed in: works. Alternative method to inhibit oxidation: A squirt of lemon juice. The Vitamin C will prevent the green gunk from oxidizing and getting grey.

Good work,

HELL

This entry could almost be ready for recommendation - have you finished work on it Mich?

Sorry about the English measurement thing... I was tired, not thinking. I haven't been on H2G2 for a while, so it'll take me a while to change all this stuff. Thanks for the suggestions!

Okay. The title was changed a long time ago, but the Peer Review entry isn't. So don't worry about the title! Working on the comversion thing... You're right. I should put the metric units in. Um... Put in some about etymology. I couldn't think of anything else, but that's what you're for, right?

Aaaaaaaah! What have you done to Guacamole!?

I am not sure where you live, or where you got your recipe, but that sounds like a Tex-Mex corruption!

My tree produces 700-800 avocados a year, and I make my guacamole the same way as it's served when I visit Rosarito, Mexico:

1 Avocado, ripe
1/3 Med Onion, finely chopped
1 Clove Garlic, minced or crushed
1 small tomato, chopped into 1cm (1/2-inch) bits
1 tbs. CILANTRO (to taste)
1/4 tsp. Salt (to taste)

Mix thoroughly! The avocado should have a few chunks to give the mixture variations in flavor from bite to bite. Multiply recipe to make larger portions, 1 avocado is barely enough for one adult serving.

I have heard of people sticking sour cream in their guacamole to "stretch" the avocado, but I personally think it steals from the flavors of the avocado. I have also met some Mexicans who put lime juice (limon in Spanish) into their guacamole, because they like it sour. I have never heard of putting chilies into guacamole.

Tips for successful Guacamole:

An avocado should dent just a bit when you squeeze it. If it is hard, it won't have flavor and won’t mix well. The easiest way to "peel" an avocado is to cut it in half the tall way (make a ring around the big pit in the middle) and give the two halves a twist opposite each other. Get the pit out by banging the knife blade against it and twisting the pit round in the meat. GENTLY push the knife through the meat to the skin and make neat vertical slices about 5cm (1/4-inch) apart through all the flesh, don't cut the peel! Get a spoon and scrape out the sliced meat (the slicing helps keep the skin from tearing and sticking on the meat).

Roma Tomatoes are perfect for guacamole, lots of outside bits, which is what you want, and what inside there is, is firm. (Extra tip, avoid refrigerating Tomatoes and Avocados, it changes the flavour)

Taste mixture first, if it's pasty or powdery, add a pinch of salt and mix well. Repeat until you can "taste" the avocado. If you've never had an avocado, buy extras, you will screw up the first time. Also, the flavour can be subtle, especially on store-bought avocados so try different types. In my experience Haas Avocados have more flavor, but good Green Avocados can make excellent guacamole. Some people take time to like avocados, others like them right away.

Good guacamole should have a big bang of flavors, and finish clean.


Now that I've said that, and my panic is subsiding (*chants Don't Panic, Don't Panic* under breath), I'm off to make some of whatever it is your recipe is for (it isn't guacamole, but that doesn't mean it isn't worth trying )

Note: If you want your own tree, get several unrefrigerated avocados, move somewhere warm and set them *on top* of some good, soft soil. Cover them with loose leaves to keep away the possums, who LOVE rotting avocados. Water daily, use rose fertilizer sparingly once the tree is growing.

I make guacamole a lot - and i've always put soured cream in it (sometimes even mayo). Never heard of putting the seed in, but sounds like a top tip.

I also like bacon and avacado sandwiches - mmm...

It's a good entry but have you seen A413641 which is quite similar I'm afraid...

I'm glad you brought up the link. I agree with the post by that articles author on what is Guacamole and what is Salsa.

But, I must say I think this is one of those language things. Guacamole is typically NOT spicy and Salsa is Picante (Spicy in Spanish). I think the European and Southwest interpretations are not *definitive* but are simply geographical interpretations.

Would you defer to a recipe from Sweden for goulash that didn't use paprika or would you want to have the "real-deal" from Hungary? I think it's important to be accurate, which doesn't mean it's wrong, it just needs some notes about the various recipes and interpretations.

*goes off to eat another avocado*

That was the point I was trying to make earlier with my comments about the amount of chilli that was suggested as an ingredient.

I usually think of the two dishes as complimenting each other (eg in nachos) with salsa (hot) and guacamole (cool)...

Oh, I sometimes grate tangy blue cheese into guacamole too - lovely.

I think Mikey Pie's comments on ripeness and flesh separation are useful and should be included. I'm Californian, and so knowing those tips is second nature to me, but a European reader might not know these.

It looks like the author has left the building. Shoot, I wanted to dazzle everyone with my extensive knowledge of how avocados are fertilized.

crap. (really)

Hey Mich, you there? Mikey's comments should really be incorporated up to a point; what do you think? I'm not sure if this is ready yet.

Sam.

Hi Sam, Mich hasn't posted in 4 weeks, () we might not want to draw any conclusions, but it doesn't look like he's coming back...