Your Food Thread

[JohnnySavage]

I like Avocados, but they are a dollar each and that's a bit pricey for a frugal man like me.

 

[yossi]

I like Avocados, but they are a dollar each and that's a bit pricey for a frugal man like me.

They're totally worth it. I consider a dollar each to be a bit of a steal.

I want to try using them in chicken salad. I've heard good things.

 

[bluebell]

I love cilantro and it's amazing to me that some people can't stand the taste. Such great flavor for some and soap for others. Taste buds are weird.

I've tried six ways to Sunday with fresh cilantro. Cannot do it. Tastes the way moldy basements smell.
I can have it when it's dried though. Go figure.
To be fair, I feel the same about flat leaf parsley. Threw a bunch of it in a batch of marinara once and regretted it immensely. Moldy Basement Marinara. What a specialty.

 

[Saint Peter]

I add way more lime, but I also usually make guacamole with 3 avacados at a time. Also, cumin, jalapeño, salt and pepper.

I love cilantro and it's amazing to me that some people can't stand the taste. Such great flavor for some and soap for others. Taste buds are weird.

I put a small amount of cumin in a batch of green chile some time ago. I always take some to my friend Lily who is a native of the area and makes fabulous Mexican food.

She was not impressed by the cumin. It has been pulled from the lineup.

 

[yossi]

Interesting. I really enjoy cumin, but it can be overwhelming so I am very light handed with it.

 

[Lorilei]

This looks like a good basic recipe. http://www.closetcooking.com/2007/05/guacamole.html

 

[thør]

Interesting. I really enjoy cumin, but it can be overwhelming so I am very light handed with it.

There's a bit of cumin in my fajita rub that I use on flank steaks before grilling.

 

[yossi]

There's a bit of cumin in my fajita rub that I use on flank steaks before grilling.

Now thats a piece of meat I want in my mouth.

 

[thør]

Now thats a piece of meat I want in my mouth.

You say the sweetest things.

 

[JohnnySavage]

I got the fixins for some Sweeeeeeeeedish meat balls at the store today.

 

[neci]

Bluey! I got one of these too. Now I need a good guacamole recipe. Who has one?

i make more of a pico de gallo/ guacamole salad. i also have a green sauce made from tomatillos with one avocado blended in for creaminess.

recipes:

guacamole

4 avocados - diced
4 roma tomatoes - diced
6 cloves garlic
1 white onion finely diced
1 pepper (jalapeno deseeded for mild)
juice of about 10 small limes
salt
pepper
dash of cumin
dash of chile pepper, if no peppers are added into the mix
cilantro (optional)

ingredient numbers are estimated. i normally just eyeball it. everything is finely diced and mixed together with a spoon. for avocados, i chop them in half, remove seed by hitting to with a large knife and twisting. make cuts length wise down the avocado, then cut the opposite way for diced. scoop with a spoon, and you have perfectly diced avocados.


green sauce

dehusk, rinse and half - 1lb tomatillos
put in pot on stove with water just until covered
add one onion, quartered
pepper (jalapeno, serrano, etc - based on your taste buds. one jalapeno works with the kids - no pepper if people from the midwest are present)

boil until tomatoes change color slightly (5 minutes or less)

with slotted spoon, scoop ingredients into a blender.

add 1 avocado, salt, pepper, 1 scoop of chicken granulated bullion/ caldo con sabor de pollo (no more than 1tbs) caldo is optional, but adds a huge burst of flavor.

blend until smooth. add water from pot, if needed.

sometimes i will blend in a bit of lime juice and/or cilantro.

can be served hot or cold. also great as a sauce base for chicken and fish dishes.

 

[Lorilei]

Yum. Thanks, Neci! I was hoping you would post your recipe.

 

[neci]

Yum. Thanks, Neci! I was hoping you would post your recipe.

i love guacamole, and it's always a hit. the green sauce is consumed around here by both the spoon and chip full. i am so tempted to go to the hispanic store right now and load up on goodies. tonight i have a big salmon fillet for dinner. fish friday has been requested.

 

[neci]

i want hot wing recipes!

 

[gotsnowgotslush]

It is snowing. I want fresh baked rolls and hot soup. *proof the yeast*

 

[Aquagal]

I like Avocados, but they are a dollar each and that's a bit pricey for a frugal man like me.

Sheesh, i'd be buying a half dozen at that price. Here they are usually $2.50, and it's a toss up if it's edible or not. Sometimes they're stringy...ewww. Sometimes, they have no flavor at all. And the worst of the lot, by the time it's soft enough to cut, the inside is black.

I love putting avocado chunks in my ceviche.

 

[Que]

i make more of a pico de gallo/ guacamole salad. i also have a green sauce made from tomatillos with one avocado blended in for creaminess.

recipes:

guacamole

4 avocados - diced
4 roma tomatoes - diced
6 cloves garlic
1 white onion finely diced
1 pepper (jalapeno deseeded for mild)
juice of about 10 small limes
salt
pepper
dash of cumin
dash of chile pepper, if no peppers are added into the mix
cilantro (optional)

ingredient numbers are estimated. i normally just eyeball it. everything is finely diced and mixed together with a spoon. for avocados, i chop them in half, remove seed by hitting to with a large knife and twisting. make cuts length wise down the avocado, then cut the opposite way for diced. scoop with a spoon, and you have perfectly diced avocados.


green sauce

dehusk, rinse and half - 1lb tomatillos
put in pot on stove with water just until covered
add one onion, quartered
pepper (jalapeno, serrano, etc - based on your taste buds. one jalapeno works with the kids - no pepper if people from the midwest are present)

boil until tomatoes change color slightly (5 minutes or less)

with slotted spoon, scoop ingredients into a blender.

add 1 avocado, salt, pepper, 1 scoop of chicken granulated bullion/ caldo con sabor de pollo (no more than 1tbs) caldo is optional, but adds a huge burst of flavor.

blend until smooth. add water from pot, if needed.

sometimes i will blend in a bit of lime juice and/or cilantro.

can be served hot or cold. also great as a sauce base for chicken and fish dishes.

Your green sauce is very similar to my tomatillo salsa. The bullion and the avocado are interesting additions I have not tried. That style of bullion is excellent in Mexican rice.

My green sauce is more Hatch (same as anaheim I think) chile based, although I do add some tomatillo to that as well.

 

[Aquagal]

pepper (jalapeno, serrano, etc - based on your taste buds. one jalapeno works with the kids - no pepper if people from the midwest are present)

No kidding. I'm going to a potluck tonight and more than half the people are from Wisconsin. I might as well eat before I go.

Dessert is usually good!

 

[toubab]

https://mobile.twitter.com/nihilist_arbys

 

[Que]

No kidding. I'm going to a potluck tonight and more than half the people are from Wisconsin. I might as well eat before I go.

Dessert is usually good!

Hey! I am from Wisconsin. In my defense- my taste-buds were educated by my parents who were both Arizona natives.

 

[thør]

No kidding. I'm going to a potluck tonight and more than half the people are from Wisconsin. I might as well eat before I go.

Dessert is usually good!

I am going to Club Paris.

http://media-cdn.tripadvisor.com/media/photo-s/03/a2/c8/7a/aussenansicht.jpg

 

[thør]

Hey! I am from Wisconsin. In my defense- my taste-buds were educated by my parents who were both Arizona natives.

Hopi?

 

[Que]

Hopi?

Native Arizonan, not Native American. Although, technically speaking, they are native to America, having both been born after 1912. Just not capital "N" Native.

 

[Saint Peter]

Is green sauce what you call green chile in New York City?

 

[Que]

Is green sauce what you call green chile in New York City?

Probably depends on where in NYC. In the Southwest you have red or green sauces. Red is usually made from dried chile and green from fresh, frozen or canned chile. In some places the red is hotter. Around here the green seems hotter to me but often because they sneak ground chile tepin into it. Little hot berries that grow wild in the desert.

Technically Chile Rojo or Chile Verde, but I have gotten blank looks from Hispanics when I ask them how the Chile Verde is in an establishment.

The best I ever had was by the family of the Zendejas brothers. A string of them were soccer players and place-kickers for ASU and U of A. When the last brother graduated the restaurants closed.

"Green sauce" could refer to a sauce used on such things as enchiladas, or it could refer to green salsa which is usually tomatillo-based with various levels of heat depending on which chile if any you add to it.

Tomatillos look like little baby-sized green tomatoes.