When I was writing the process steps for the IPA Guacamole in my cookbook I thought it a good idea to offer some advice on how to take the avocados from intact to in the bowl. I did a bit of old-fashioned crowdsourcing and it turns out that you’ve already cracked this nut.
To my amazement, just about everyone named a different method: peel the avocado with a vegetable peeler (seriously?); or with a paring knife; pry the pit out with a spoon; or try to flick it away with your thumb. Obviously, I would’ve been wasting space on a problem that was already vaguely under control. (more…)
Some people say fat needs to be balanced with acid, yadda, yadda, there is such a thing as too much of a good thing, blah, blah. Whatever. If you want to serve your guacamole on a thin slice of cucumber with a micro-wedge of lemon be my guest. As Senor Bacon and I know, though, the true way to Miss Ava Cado’s heart is with careless excess.
Who is Miss Ava Cado? Obviously she’s the spokesperson for Avocados from Mexico and their campaign to promote Cinco de Mayo festivities. As part of their Guacamole Blogger challenge they sent me some of their Mexican avocados and other materials needed to make guacamole.
Cinco de Mayo is the celebration of the Mexican victory over the French at the Battle of Puebla in 1862. (One imagines that by this time France had become used to this sort of result in North America but can see why the ill-trained and out-numbered Mexican force would be happy for the win.) Today the festive holiday is celebrated mainly in the state of Puebla and outside Mexico. For interesting reasons discussed in the relevant wikipedia article it’s Americans that have the most to celebrate because the victory at Puebla probably prevented Emperor Napoleon III from intervening in the U.S. Civil War on the side of the Confederacy. (more…)