I can't be the only one who makes guacamole with olive oil, can I?

[conuly]

[Poll #1226579]

Well, that should help settle matters!

Comments

[azurelunatic]

That hot powdered red pepper.

[conuly]

Cayenne?

[unbreakablelife.livejournal.com]

have to add chillis to it

[conuly]

Not, alas, with the Senoritas "I love spicy, I hate spicy!" around :(

[atalantapendrag.livejournal.com]

Hunh. I didn't know guacamole called for extra oil.

Now I want guacamole. But it's not hard to make me want guacamole.

[conuly]

Well, that's just the thing, there's disagreement on that subject :)

[ancarett]

No extra oil for me, but lots more spices. I always include chili in some way, shape or form.

[conuly]

What do you mean by chili? If you mean chili powder, that's generally, what, paprika, pepper, cumin, and cayenne mixed, right?

[breakableheart.livejournal.com]

Cilantro and coriander are the same thing. Lots of people in the US call the seeds coriander & the leaves cilantro, but in Great Britain it's all called coriander.

Some people taste soap, some people taste refreshing green delight. I think whether you taste soap or green is genetic - like litmus paper - but I haven't had anyone fund a study for me to back it up.

[conuly]

I've heard a lot of places online that it is genetic, though I too don't know of any *proof* for that assertion.

And in the US we call the seeds and leaves differently because they don't taste the same and they're used in different ways. But that's why I added that question :)

[stexgirl2000.livejournal.com]

I add jalapeno finely diced with as many seeds taken out of it as possible. I worked in a Mexican restaurant in High School I still make guacamole the way the Mexican cooks taught me.

[conuly]

I don't like the taste of jalapenos. But I should've thought and added that to the poll, especially judging by the responses! D'oh!

[azurelunatic]

Cilantro does not taste like soap to me. It tastes like dead bugs.

[conuly]

Eat dead bugs often, do you?

[sayga.livejournal.com]

Does no one else use sour cream or is that just so obvious we don't need to mention it? I use onion, tomato, avocado, sour cream and salt.

[conuly]

I don't use sour cream. Nor any sour cream substitute - yogurt, tofu, you know.

[ser-kai.livejournal.com]

I add chili and parsley instead of coriander.

[conuly]

*winces*

I can't abide parsley. I'll take some in small, small quantities when it is absolutely necessary for the recipe, but more than just a tiny bit makes the roof of my mouth itch :(

I have the same problem with some brands of pasta sauce and Hershey's chocolates, actually.

[tsukikage85.livejournal.com]

You forgot the "I've only ever bought guacamole" option. That said, olive oil in it sounds good, but I've never bothered to check the labels of the guacamole I've eaten, probably partly because in all honesty it hasn't been me that's bought it, but my parents.

ETA: One of these days I'll learn how to properly read before posting comments. >.>

[conuly]

You can always retake the poll.

[l33tminion]

I'd expect olive oil to be unnecessary, since avocados already have quite a bit of oil.

[conuly]

That's what the non-oil folks are saying, and I guess it's the majority view, but I find it really, really helps to make the texture just right, otherwise it's too thick and lumpy. I could put more lime juice in than I already do, but I find that overpowers the rest of it really fast.

[noodles-morgyn.livejournal.com]

I said "Tastes like soap" but what I really meant was "Tastes like soap but I like it".

[strega42.livejournal.com]

I add fire roasted poblanos to mine. If I'm lazy I'll drain a few tablespoons of my favorite salsa instead of adding tomatoes & onions individually, or I'll use Ortega canned chiles.

Fire roasting poblanos at home - tasty, but on the mild flavorful side of spicy. The canned chiles are milder.

Oh, and the canned whole chiles are tasty when stuffed with monterey jack or pepper jack cheese and baked at 350 for about 7-10 minutes. Works best when you beat an egg white, fold in the beaten egg yolk, and dip the chiles & cheese in the egg before baking. I like mine drizzled with enchilada sauce in the last 2 minutes of baking; hubby doesn't like sauce. At all. Evar. :-p

Also, the guacamole stays green and fresh longer if you leave the avocado pit in the bowl with the mixed guacamole.

...I miss George Carlin. :( "Sounds like something you yell when you're on fire.. Guacamole!"

[azurelunatic]

That hot powdered red pepper.

[conuly]

Cayenne?

[unbreakablelife.livejournal.com]

have to add chillis to it

[conuly]

Not, alas, with the Senoritas "I love spicy, I hate spicy!" around :(

[atalantapendrag.livejournal.com]

Hunh. I didn't know guacamole called for extra oil.

Now I want guacamole. But it's not hard to make me want guacamole.

[conuly]

Well, that's just the thing, there's disagreement on that subject :)

[ancarett]

No extra oil for me, but lots more spices. I always include chili in some way, shape or form.

[conuly]

What do you mean by chili? If you mean chili powder, that's generally, what, paprika, pepper, cumin, and cayenne mixed, right?

[breakableheart.livejournal.com]

Cilantro and coriander are the same thing. Lots of people in the US call the seeds coriander & the leaves cilantro, but in Great Britain it's all called coriander.

Some people taste soap, some people taste refreshing green delight. I think whether you taste soap or green is genetic - like litmus paper - but I haven't had anyone fund a study for me to back it up.

[conuly]

I've heard a lot of places online that it is genetic, though I too don't know of any *proof* for that assertion.

And in the US we call the seeds and leaves differently because they don't taste the same and they're used in different ways. But that's why I added that question :)

[stexgirl2000.livejournal.com]

I add jalapeno finely diced with as many seeds taken out of it as possible. I worked in a Mexican restaurant in High School I still make guacamole the way the Mexican cooks taught me.

[conuly]

I don't like the taste of jalapenos. But I should've thought and added that to the poll, especially judging by the responses! D'oh!

[azurelunatic]

Cilantro does not taste like soap to me. It tastes like dead bugs.

[conuly]

Eat dead bugs often, do you?

[sayga.livejournal.com]

Does no one else use sour cream or is that just so obvious we don't need to mention it? I use onion, tomato, avocado, sour cream and salt.

[conuly]

I don't use sour cream. Nor any sour cream substitute - yogurt, tofu, you know.

[ser-kai.livejournal.com]

I add chili and parsley instead of coriander.

[conuly]

*winces*

I can't abide parsley. I'll take some in small, small quantities when it is absolutely necessary for the recipe, but more than just a tiny bit makes the roof of my mouth itch :(

I have the same problem with some brands of pasta sauce and Hershey's chocolates, actually.

[tsukikage85.livejournal.com]

You forgot the "I've only ever bought guacamole" option. That said, olive oil in it sounds good, but I've never bothered to check the labels of the guacamole I've eaten, probably partly because in all honesty it hasn't been me that's bought it, but my parents.

ETA: One of these days I'll learn how to properly read before posting comments. >.>

[conuly]

You can always retake the poll.

[l33tminion]

I'd expect olive oil to be unnecessary, since avocados already have quite a bit of oil.

[conuly]

That's what the non-oil folks are saying, and I guess it's the majority view, but I find it really, really helps to make the texture just right, otherwise it's too thick and lumpy. I could put more lime juice in than I already do, but I find that overpowers the rest of it really fast.

[noodles-morgyn.livejournal.com]

I said "Tastes like soap" but what I really meant was "Tastes like soap but I like it".