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

Entry: Guacamole - A21382779
Author: Uncle Travelling Matt (the Hoopy) Esq. - U168592

Flea Market Rescue.

Original Entry here; A1007290

I would make sure you emphasise coriander leaves over coriander seeds.

Secondly, I have never seen a guacamole recipe that doesn't list both chillies and lime juice as a primary ingredient. I would be more tempted to omit the tomatoes.

B

Sorted

If Guacamole is a South American specialty, how did it originate with the Aztecs, who were in North America?

ah, this old chestnut. I'll amend that to read more as it relates to it's supposed origins.

>>The pressure of making perfect guacamole<< --> The *secret to* making perfect guacamole

Should read: 5mm (¼ inch)

ah, cheers both

In my defence I did put this all together at about 2am this morning...

Good job on the FM rescues, Matt.

"'Roma' tomatoes are perfect for guacamole; lots of outside bits, which is what you want, and what inside there is, is firm."

That sentence goes a bit Yoda at the end.

I think it would make more sense to have Ingredients, then Choosing The Best Avocado, then Method.

Cheers E.

Have fixed up the bad jedi-speak and I agree with the restructuring, so have

Hi, Uncle Matt:

A few suggestions for your entry:

* Spoon out your green mush into a bowl...
The stuff scooped out isn't really a mush, or mushy. Probably better to call it the flesh, meat, pulp; your choice.

* The terms Mix and Mixture are used througout
Since the ingredients had to be 'blended', 'pureed' - or, as you write, 'the job of mashing...' - I'd replace a couple of them. To me, Mixing implies just stirring stuff about. Even replace a 'mixture' or two with something like 'concoction', 'pureed heaven', etc.

* Step 3 says that the mix should have a few large chunks of avocado left.
This note should probably be up where you discussing the 'mashing' process. It's just to hard to reverse mash into chuncks if the reader is a step-by-step chef.

* You may want to add a 3rd footnote to the effect that some people never develop a taste for the stuff, whether because of actual flavours or textures.

Anyway, Congrats on finishing another fine entry!

Excellent stuff FT - thank you! (this is the stuff that PR should be about, not spelling nit-pickery, brilliant).

I'll get on to all those point asap, thanks again!

Right, think that's sorted now

Question for you:

"Avoid refrigerating tomatoes and avocadoes before making your guacamole, as this can alter the final flavour."

Will this still alter the *final* flavour after the final product reaches room temperature, and if so, why? Is the chemical interaction of the various ingredients turned on its head, or something else?

dunno, just found that really cold avocadoes made my own gwakka taste a bit tarter. There's probably some chemistry involving long strings of protein rich monosaturated fats, but I'm afraid I can't answer that one form a chemical perspective...

I think you'll find it's a ripening enzyme thing. Same as with bananas.

Basically, if you want avocadoes to ripen properly, a warm windowsill is best.

B

So it doesn't make a difference to the final product, so long as they are ripe to start with?

That was what I was interested in.

My own basic guacamole:

Scoop out the contents of the fresh ripe avocado with a spoon, coarsely mash with a fork, add an equal amount of cottage cheese, serve as an entree with corn chips and chili salsa on the side. Eat it by the bowl full.

...or, alternatively, one can use it for a taco or taquito filling or in burritos, etc....

Bit of a nit pick - I don't think you need the exclamation marks in the first paragraph.

Good entry though

It looks just great, UTM!

I especially like the addition to footnote #2!!