Talk:Guacamole

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Contents

[edit] Super Bowl Sunday

I would like to point out 'Super Bowl Sunday' is not a holiday (yet). It might serve to break it out since iirc the vast percentage of yearly consumption of avocados occurs on that day in the US. I don't have time to hunt down the reference so I will leave you here.

Actually, that's a myth. If you consult the external link, you would find that superbowl only accounts for 5% of yearly avocado sales, which less than 3 times as much as an average week. Hardly a "vast percentage". Nohat 03:52, 1 September 2005 (UTC)

[edit] Consumption outside the U.S.

I wonder how familiar guacamole is to people outside the U.S. The French I encountered when I studied abroad were just getting into tortilla chips and seemed to consider both sort of an exotic and certainly unfamiliar treat. Ckamaeleon 00:32, 15 November 2005 (UTC)

Well known and very common in Australia and the UK. Probably no longer considered 'exotic' though it might have been once. Graham 03:30, 15 November 2005 (UTC)
In Venezuela we know it as "guasacaca". The recipe is very similar to the Mexican one, though.--RicardoC 22:50, 3 January 2006 (UTC)

[edit] Green

While green is one of my favorite colors, as well, I don't think anyone's color preferences are particularly relevant. —The preceding unsigned comment was added by Mr.aluminumsiding (talk • contribs) .

The comment was reverted. Thanks for pointing it out. -- Samir ∙ T C 04:22, 9 March 2006 (UTC)


[edit] Spelling & Punctuation

The words "discoloring" and "flavouring" were used in the same sentence. I also noticed that the British practice of putting the comma outside the quotes had been used, so I went ahead and changed "discoloring" to "discolouring". As much as I hate American spelling, though, I'm not sure that this article shouldn't be written in American English, as guacamole is fairly uncommon and largely, uh, improvised upon (to put it nicely) in English-speaking countries outside the US and Canada. -- Lomaprieta 09:34, 30 July 2006 (UTC)

[edit] Is this a healthy food?

How much fat Guacamole contains?

Avocados contain monounsaturated fat, which is good for you, and which many people actually don't get enough of. It protects against heart disease, among other things. Fat content varies depending on the type of avocado used. As with most fruits and vegetables, the unhealthy comes from what you put into it. If you're adding lots of mayonnaise or sour cream, your guacamole is going to be a lot fattier than the basic avocado-lime-salt recipe. An average-sized avocado contains about 250-300 calories. Lomaprieta 05:19, 28 August 2006 (UTC)
I want to point out for the hundreds, possibly thousands of people reading this page, that User:Lomaprieta seems to have no expertise or qualifications in nutrition, or any subject, at least according to his or her user page. -Ashley Pomeroy 19:56, 6 May 2007 (UTC)
Fair enough, Ashley, but if you check out the article on Monounsaturated Fat, Lomaprieta is pretty much right. Arianna 13:42, 28 July 2007 (UTC)

[edit] Basic Ingredients

I made a relavitely minor change regarding black pepper. Having had guacamole all over Mexico and California, in homes and in restaurants, it's clear that black pepper is not a standard ingredient, much less large amounts of it. It does show up from time to time, mostly in American (non-Mexican) homes, so I've listed it as the first in the list of variations along with the note about it not being authentic to the Aztec tradition. But the only three ingredients that are always present are avocado, lime juice, and salt, so only those should be listed as the "basic ingredients." NickJA 20:49, 13 September 2006 (UTC)NickJA

[edit] Other variations

Although it definitively NOT a mexican ingredient, a bit of strong blue cheese add a nice tang to guacamole. Don't put to much, because you would overpower the taste of the avocado.

[edit] Guacamole darkening

Does anyone know how the avacado pit keeps the guacamole from darkening?

It doesn't. The only thing that keeps the guacamole from darkening is by preventing it from contacting air. If you spread plastic wrap over the surface of the guacamole and press to contact, it will do just as good a job of protecting it from darkening as putting the pit in, and as a bonus, it protects all of the surface of the guacamole, rather than just the part touching the pit. Nohat 05:24, 9 November 2006 (UTC)

[edit] Random people who like guacamole.

I removed this:

"Guacamole is one of John Foley's favourite foods. Southampton F.C. footballer Kenwyne Jones is also fond of the avacado based treat."

I see it's been reverted back and forth a couple of times. If there's any defense for its inclusion in the article, give it here. Mycroft7 03:24, 5 December 2006 (UTC)

[edit] Frog legs, lizards and iguanas?

Hi, when I view the article I have this phrase, right after the word milk: "these versions also add frog leggs for a creamy taste. WHen frog legs are not available lizrds or iguanas are used." When I try to edit the page and remove this nonsense, the phrase does not appear in the edit window. And when I login, the phrase doesn't appear at all. Anyone got a clue? Virus, or what?\


Is frog legs true? I have had a number of people tell me that "Authentic" versions have frog leggs in it to make it creamier but I don't believe it. But then again frog leggs are not all that rare. I've eaten fried frog leggs on a number of ocasions.

[edit] Lemons?

Has anyone tried lemon in place of the lime? This Superbowl I ran out of limes and had to use lemons, and it was VERY good. Jessica 02:32, 5 February 2007 (UTC)

[edit] "Well-placed avocado pit" ???

Does anyone understand this? If so could it please be elaborated on. Pledger166 16:41, 26 March 2007 (UTC)

[edit] Easter?

What? Are you serious? Easter accounts for 5% of all avocado sales? This doesn't seem right.

The article doesn't give a source for this assertion. There's a link to a press release at avocado.org, but it's broken. -Ashley Pomeroy 20:00, 6 May 2007 (UTC)

[edit] Recipe

The recipe is nice, but there is already a link to the wikibooks version at the end of the article. I suggest we get rid of the recipe, it's a tad redundant. DudleyScardsdale 23:29, 7 May 2007 (UTC)

[edit] Prank Text?

I requested citations for a large part of the "Ingredients" article. I'm almost completely sure it's bullshit, but I'll wait a couple days before I delete it.--stufff 14:19, 21 June 2007 (UTC)

[edit] New Zealand vandalism

I re-removed this line of vandalism from the article: "In New Zealand and other areas of the Oceania Pacific, guacamole is often combined with beaten egg whites creating a clabbered texture and has become an increasingly popular serving with spaghetti[citation needed]." I previously identified it as vandalism from Nucciobertone and 147.253.123.28. I'm not sure why the vandalism was re-added. If you want to re-add it to the article, please give a reason why you believe it isn't vandalism. --Ben James Ben 03:48, 17 October 2007 (UTC)

I'm not sure I understand. What's your reason for believing that it is vandalism? --In Defense of the Artist 11:38, 17 October 2007 (UTC)
I investigated the edit. The editors who added the information had a pattern of adding similar vandalism. The information itself was highly suspicious and not supported by any evidence when I performed an internet search. --Ben James Ben 00:52, 20 October 2007 (UTC)

[edit] Tortilla thins and...

I found this item on a menu at http://www.cafe324.com/menu/index.html

MEXI SALAD
Fresh greens, Cajun grilled chicken, shredded cheese, tortilla thins, guacamole and Pico de Gallo. Served with our own ranchero dressing

So tell me, please, how are thins in guacamole? Koro Neil (talk) 14:33, 1 February 2008 (UTC)

You should try to smash the Frog Legs with a marinaria sauce. This is great way to add flavor to the Frog legs and then mix the legs with the avocado, salt, tomatoes, and a pinch of lime juice. Excellent! dipping sauce. —Preceding unsigned comment added by 70.234.102.230 (talk) 23:30, 10 February 2008 (UTC)