Difference between revisions of "Talk:Guacamole"
From UtterChaos
| (One intermediate revision by one other user not shown) | |||
| Line 2: | Line 2: | ||
Look, have YOU ever gotten salt to stay on those nasty-ass Tostitos when you pour them out of the bag? Salt only sticks on chips freshly hot and oiled out of the deep fryer. --[[User:Ubernerd|Ubernerd]] 08:56, 15 January 2008 (EST) | Look, have YOU ever gotten salt to stay on those nasty-ass Tostitos when you pour them out of the bag? Salt only sticks on chips freshly hot and oiled out of the deep fryer. --[[User:Ubernerd|Ubernerd]] 08:56, 15 January 2008 (EST) | ||
| + | |||
| + | COMMENT ABOUT YOUR MOTHER. -[[User:Zahnnie|Zahnnie]] 09:36, 15 January 2008 (EST) | ||
| + | |||
| + | Obviously, Ubernerd was sharing her ancient Chinese secret recipe for guac. -[[User:Aurora|Aurora]] 13:07, 15 January 2008 (EST) | ||
Latest revision as of 13:07, 15 January 2008
Avocado. Mix with garlic powder, a small amount of jalapeno or hot pepper to taste (optional), lime juice, cilantro, and diced tomato. LOTS of lime juice. All other guacamoles are heresy! Well, I guess a little onion in there is OK too. Also, salt the chips, not the guac! Heretic! -Zahnnie 17:18, 14 January 2008 (EST)
Look, have YOU ever gotten salt to stay on those nasty-ass Tostitos when you pour them out of the bag? Salt only sticks on chips freshly hot and oiled out of the deep fryer. --Ubernerd 08:56, 15 January 2008 (EST)
COMMENT ABOUT YOUR MOTHER. -Zahnnie 09:36, 15 January 2008 (EST)
Obviously, Ubernerd was sharing her ancient Chinese secret recipe for guac. -Aurora 13:07, 15 January 2008 (EST)
