- #1
chroot said:Guacamole > salsa. That is all.
- Warren
Definitely, whenever I can get ripe avocados. I really wanted guacamole this weekend instead of salsa, but all the avocados in the store were bright green! :yuck: Why even bother, since they just rot before they ripen when they are that green in the store.chroot said:Guacamole > salsa. That is all.
- Warren
I hate that. Out here in the midwest, you have to plan days ahead of time because you have to wait for them to ripen, then hope they aren't bruised and all yucky and brown inside.Moonbear said:Definitely, whenever I can get ripe avocados. I really wanted guacamole this weekend instead of salsa, but all the avocados in the store were bright green! :yuck: Why even bother, since they just rot before they ripen when they are that green in the store.
I hate you.chroot said:Out here in California, avocados are about 80 cents apiece, and they're puuurrrrfect. :!)
- Warren
Moonbear said:I thought with all those peppers, it would be deadly, but I wound up disappointed at it being so tame. I guess that's because I roasted them all. It has a nice flavor, but not hot.
http://www.hotsauceblog.com/hotsaucearchives/blairs-16-million-product-review/... After racking my brain on how I could try this stuff without seriously injurying myself, I decided to mix one crystal into tomato soup. I took a can of standard condensed tomato soup, mixed with one can of water and brought it to a boil. The capsaicin crystal will not mix like any of the other Blair’s A.M. line, which makes perfect sense, since it’s a dry crystal and not an oil based extract. So the only way to liquify this stuff is to heat it up. So using tweezers and gloves, I picked up the tiny crystal...
NOOOO, not avocado dip, there's nothing natural in that stuff! Do you have a Walmart with a food store? They actually have decent premade guacamole in the deli section.cyrusabdollahi said:Damn this thread, now I am going to try and see if 7-11 has avocado dip...because I want some NOW! :grumpy:
Yeah, but does it actually have avocado in it?cyrusabdollahi said:MUAHAHAHAHAHA I GOT SOME! I went to safeway. It says 'all natural'
Integral said:I'll debate the Guacamole > Salsa relationship.
I love the idea of raspberries, it sounds fantastic. I'm definitely going to try it in my next go around. All those peppers (and onion wrapped in the tinfoil) were placed under the broiler. After I blackened the outter shell, I removed it and tossed them into a blender with some other ingredients, with the seeds. Did you keep the seeds? This stuff was hot, but not too hot.Moonbear said:turbo's posts in the Food Thread inspired me to make a salsa over the weekend. I used an assortment of roasted habaneros, jalapenos, and a poblano pepper, lots of garlic, plum tomatoes because they're meatier, onion, cilantro, a little vinegar and lime juice, and some raspberries, just for a twist. I thought with all those peppers, it would be deadly, but I wound up disappointed at it being so tame. I guess that's because I roasted them all. It has a nice flavor, but not hot. I froze a lot of it, and will probably play around with modifying the frozen portions as I take each out to eat to see what I can do to improve upon what I have.
They are two different beasts. I like having some hot salsa around to put on eggs, and other assorted foods. I don't think guacamole would be good on eggs. I'll agree with you though. Guacamole is hard to beat as a chip dip.chroot said:Guacamole > salsa. That is all.
- Warren
That sounds interesting. What type of chips do you use?DaveC426913 said:I've started making a salsa: red onion, mango and lime. And that's it.
Nope. I'll check it out tomorrow for sure. Good looking outEvo said:You guys need to check out the recipe I posted for Ninfa's green sauce, it's guacamole with a yummy twist.
FrogPad, have you been following the last few pages of posts in the "The food thread"? It should be re-titled "The HOT foods thread".
https://www.physicsforums.com/showthread.php?t=124615
You put them in a paper bag on the counter right?Moonbear said:Definitely, whenever I can get ripe avocados. I really wanted guacamole this weekend instead of salsa, but all the avocados in the store were bright green! :yuck: Why even bother, since they just rot before they ripen when they are that green in the store.
I'm bookmarking that, and when I get some cash I'm going to pick some up. I love this part,Ivan Seeking said:No need for hot peppers. Make the salsa to taste and then add this stuff.
http://www.hotsauceblog.com/hotsaucearchives/blairs-16-million-product-review/
You're trained to handle hazards in the lab. Go for it!
Ooh! Don't remove the blackened skins! Process them - the roasted flavor is in the skins. We blackened our peppers, onions, and tomatoes by placing them on a wire rack directly over the burner of our propane camp stove. This blackened them very quickly and reduced the amount of actual cooking, so the jalapenos stayed nice and potent. Also, we left the seeds in for that batch. I've still got a few servings of that salsa left, and I'm going to experiement with adding blackberries and chopped apple to individual servings.FrogPad said:I love the idea of raspberries, it sounds fantastic. I'm definitely going to try it in my next go around. All those peppers (and onion wrapped in the tinfoil) were placed under the broiler. After I blackened the outter shell, I removed it and tossed them into a blender with some other ingredients, with the seeds. Did you keep the seeds? This stuff was hot, but not too hot.
Most of those people are future Darwin Award winners, the sooner they are taken out of the gene pool, the better.Ivan Seeking said:No need for hot peppers. Make the salsa to taste and then add this stuff.
http://www.hotsauceblog.com/hotsaucearchives/blairs-16-million-product-review/
You're trained to handle hazards in the lab. Go for it!
A "salsa war" between roommates is a playful competition in which both roommates try to outdo each other by making and/or buying different types of salsa and trying to see who can create the best flavor or recipe.
The winner of a salsa war can be determined by a taste test where both roommates and/or other friends or family members try the different salsas and vote on their favorite. Another way to determine the winner could be by creating a scoring system based on certain criteria such as taste, creativity, and presentation.
There are no set rules or guidelines for a salsa war, as it is meant to be a fun and creative competition between roommates. However, it is important to make sure that both roommates are comfortable with the competition and that it does not become too competitive or cause any tension or conflicts.
Yes, a salsa war can be a great bonding activity for roommates as it allows for creativity, teamwork, and friendly competition. It can also be a fun way to try new recipes and spend time together in a lighthearted and enjoyable manner.
While there is no scientific evidence specifically related to salsa wars, it is possible that the enjoyment of this activity could be attributed to the release of dopamine in the brain. Dopamine is a neurotransmitter associated with pleasure and reward, and engaging in fun and competitive activities can trigger its release. Additionally, the sense of camaraderie and bonding that can come from participating in a shared activity with a roommate may also contribute to the enjoyment of a salsa war.