clt made guac and dip for sadly our first loss to the alliance. Do you add a bit of lime?

Looking for the utep folks here

If you are superstitious then 86 that recipe and try something different.

This Rice Owl fan spooned out half a raw ripe avocado for breakfast and then polished the other half a couple hours before kickoff.

Taste was pretty ok, nothing special.

1-0 in conference play though so can’t argue with results.

(10-02-2021 02:47 PM)ghostofclt! Wrote:  clt made guac and dip for sadly our first loss to the alliance. Do you add a bit of lime?

Looking for the utep folks here

Always lime. Lime makes everything better--except beer. Fruit does not belong in beer. Period.

(10-03-2021 06:48 PM)Nugget49er Wrote:  

(10-02-2021 02:47 PM)ghostofclt! Wrote:  clt made guac and dip for sadly our first loss to the alliance. Do you add a bit of lime?

Looking for the utep folks here

Always lime. Lime makes everything better--except beer. Fruit does not belong in beer. Period.

Spot on, lime & salt to draw the flavor out of the avocado.

Avocados, onions, jalapeños, cilantro, lime and salt.

And I thought this was another conference realignment thread, and clt was trying to talk about the UCSB Gauchos (but somehow forgot the last few letters).

(10-03-2021 08:09 PM)JCMiner Wrote:  Avocados, onions, jalapeños, cilantro, lime and salt.

Almost! Use serrano peppers. I roast the serranos (try to use ones that don't curve so you can put them between the rungs of the grill and roast evenly on all sides) over my charcoal grill to blister the skin slightly. Then put them on a plate and cover with a bowl to let them steam for a while. Go to the sink, slice them length wise under running water (under the water they don't produce as much chocking runny nose and eye problems) and remove the skin and get seeds out. The amount of the membrane that holds the seeds determines how hot they will be). Slice the halves into small strips length wise then cross slice. Then slice the resulting pile to make them as fine as you like. I take mine down to basically a pulp. Put that into a zip lock bag, get the air out, then put it into the freezer. When you use them, just lice off a frozen bit and chop until it reconstitutes to green mush. Fresh cilantro finely chopped)
The lime and salt is important. Use enough to get the taste in the back of your throat. Use good thin unsalted chips.
Next step is the margaritas. I use only a good tequila (darker is better 1800 reposado) fresh squeezed limes (I use a machine) and no slat. 1.5 ounce tequila, 1 ounce water, 1 ounce lime juice, 1 ounce tripple sec, no more than 1/4 oz agave nectar (I use less or it is too sweet) . Adjust for the number you want with these proportions. This will make a smooth but strong drink (adjust the tequila if it is too strong or use crushed ice to water it down) I refrigerate the liquid for later and start to drink as I start the charcoal grill for the fjitas.

(10-03-2021 08:12 PM)Fort Bend Owl Wrote:  And I thought this was another conference realignment thread, and clt was trying to talk about the UCSB Gauchos (but somehow forgot the last few letters).

I thought sort of the same thing, but that GAUC was another one of those Georgia Sun Belt schools where nobody knows which one is which.

(10-03-2021 11:37 PM)WWDog Wrote:  

(10-03-2021 08:09 PM)JCMiner Wrote:  Avocados, onions, jalapeños, cilantro, lime and salt.

Almost! Use serrano peppers. I roast the serranos (try to use ones that don't curve so you can put them between the rungs of the grill and roast evenly on all sides) over my charcoal grill to blister the skin slightly. Then put them on a plate and cover with a bowl to let them steam for a while. Go to the sink, slice them length wise under running water (under the water they don't produce as much chocking runny nose and eye problems) and remove the skin and get seeds out. The amount of the membrane that holds the seeds determines how hot they will be). Slice the halves into small strips length wise then cross slice. Then slice the resulting pile to make them as fine as you like. I take mine down to basically a pulp. Put that into a zip lock bag, get the air out, then put it into the freezer. When you use them, just lice off a frozen bit and chop until it reconstitutes to green mush. Fresh cilantro finely chopped)
The lime and salt is important. Use enough to get the taste in the back of your throat. Use good thin unsalted chips.
Next step is the margaritas. I use only a good tequila (darker is better 1800 reposado) fresh squeezed limes (I use a machine) and no slat. 1.5 ounce tequila, 1 ounce water, 1 ounce lime juice, 1 ounce tripple sec, no more than 1/4 oz agave nectar (I use less or it is too sweet) . Adjust for the number you want with these proportions. This will make a smooth but strong drink (adjust the tequila if it is too strong or use crushed ice to water it down) I refrigerate the liquid for later and start to drink as I start the charcoal grill for the fjitas.

nice set up. I don't put peppers in my guac but i'm usre its delicious either way.

i'm avocado-red onion-tomato (vine tomatoes not plum)-cilantro-lime-salt.

I rough chop it all and let it sit for ~1 hour.

(10-04-2021 10:13 AM)Nugget49er Wrote:  

(10-03-2021 08:12 PM)Fort Bend Owl Wrote:  And I thought this was another conference realignment thread, and clt was trying to talk about the UCSB Gauchos (but somehow forgot the last few letters).

I thought sort of the same thing, but that GAUC was another one of those Georgia Sun Belt schools where nobody knows which one is which.

clt says GUAC is leaving for the aac

Avacado, garlic, cilantro, lime, salt

GAUC is 3/4 of the CFP this year
(Georgia, Alabama, Univ. of Cincinnati)

This thread is trying to determine the missing ingredient.

I figure it’s either Michigan, or maybe Ole Miss with a long shot.

I call this my
GAUC+MOle hypothesis.

(10-04-2021 12:03 PM)owl at the moon Wrote:  GAUC is 3/4 of the CFP this year
(Georgia, Alabama, Univ. of Cincinnati)

This thread is trying to determine the missing ingredient.

I figure it’s either Michigan, or maybe Ole Miss with a long shot.

I call this my
GAUC+MOle hypothesis.

Only Avagadro can determine the strength of your GAUC+MOle

(10-04-2021 11:19 AM)ghostofclt! Wrote:  

(10-04-2021 10:13 AM)Nugget49er Wrote:  

(10-03-2021 08:12 PM)Fort Bend Owl Wrote:  And I thought this was another conference realignment thread, and clt was trying to talk about the UCSB Gauchos (but somehow forgot the last few letters).

I thought sort of the same thing, but that GAUC was another one of those Georgia Sun Belt schools where nobody knows which one is which.

clt says GUAC is leaving for the aac

Since everyone is apparently leaving CUSA, please remind the last school to turn out the lights.

(10-04-2021 01:16 PM)HogDawg Wrote:  

(10-04-2021 11:19 AM)ghostofclt! Wrote:  

(10-04-2021 10:13 AM)Nugget49er Wrote:  

(10-03-2021 08:12 PM)Fort Bend Owl Wrote:  And I thought this was another conference realignment thread, and clt was trying to talk about the UCSB Gauchos (but somehow forgot the last few letters).

I thought sort of the same thing, but that GAUC was another one of those Georgia Sun Belt schools where nobody knows which one is which.

clt says GUAC is leaving for the aac

Since everyone is apparently leaving CUSA, please remind the last school to turn out the lights.

I think everyone is going to the EVAC (Eastern Virginia Athletic Conference)

Lime prevents the oxidation process that causes the quac to turn brown. Always make it last and cover with cellophane until ready.

(10-04-2021 01:12 PM)MUther Wrote:  

(10-04-2021 12:03 PM)owl at the moon Wrote:  GAUC is 3/4 of the CFP this year
(Georgia, Alabama, Univ. of Cincinnati)

This thread is trying to determine the missing ingredient.

I figure it’s either Michigan, or maybe Ole Miss with a long shot.

I call this my
GAUC+MOle hypothesis.

Only Avagadro can determine the strength of your GAUC+MOle

I was going to try his recipe but I had trouble converting the units :/

(10-04-2021 04:50 PM)pilot172000 Wrote:  Lime prevents the oxidation process that causes the quac to turn brown. Always make it last and cover with cellophane until ready.

Yes! I forgot to add that to serve it without the brow gunk.

I make pico de gaillo with diced Romas, onion, jalapeño, habanero, garlic, salt, cumin, chili powder, cilantro, and lime.

Then I prepare the avocados and then add some pico in and season to taste. Turns out nicely.