You do not make guacamole by wizzing into a wall paper paste

[Soamiasnob]

Had lunch round a friends earlier. Was nice apart from the guac. She had obviously put it all in a blender and wizzed it to death and it came out like a thick paste. I ate it through gritted teeth pretending to say 'mmmm lovley', when it wasn't.

Seriously aibu to think to need to mash it or just not bother?

I make my own vegan guacamole and have never blended it. If the avocados are ripe enough then you should be able to mash it into a wonderfully chunky sauce

Wtf cream in guac?! Sounds revolting. Puke

Picked myself up some perfectly ripe cados and had some amazing guac for dinner

Lomega - what would normally be in guacamole that isn't vegan? I'm stumped!

I prefer my guacomole smooth so I can dip tortilla chips in it. No tomato though, prefer it green.

YANBU OP.

Guac should be mashed with a fork.

My family is from Texas, here is how we make it:

medium to large avocado mashed
finely minced red onion (about two table spoons)
squeeze of half a lime
splash of olive oil/or table spoon of mayo
minced coriander/cilantro (about a table spoon)
salt, pepper, dash of cumin
half a small tomato, seeded and diced very fine

Everyone makes it slightly differently. A good Haas avocado has a lot of natural fat, it will easily go creamy. Take heart, your friend's guacamole isn't the worst that I have heard of. I had a cook in French West Africa who added a splash of whiskey to some guacamole I'd I asked him to make for a house party! Unusual, and not in a good way. (He was a lovely bloke, and a good cook, but Tex-Mex was a cultural bridge too far!)

Oops! Forgot to add dash of tabasco to the above "recipe."

I don't, no.

But some people prefer smooth dips.

And some people have only ever had the smooth stuff out of a tub, so think that's how it is supposed to be.

Agree entirely that no dairy is needed.

What's with calling it 'guac' instead of guacamole?

Scarlett

I read your title as "peeing into some wallpaper paste will not make it magically turn into guacamole

That's what I've been thinking every time I saw the thread title.

I did wonder if there was some rather odd cookery books out there...

I was concerned about the 'word' guac until the OP came back and wrote about cados. Then I had to scrub my eyeballs and vow that this would be my last foray onto this thread for fear of it inspiring a coronary...

What's the crime in referring to it as guac?!

It's up there with 'rents', 'pooter', 'sarnies', 'hollibobs' and writing 'roflmao'.

Not a crime then!

It's the word used in restaurant kitchens in the USA. Guacamole is 4 syllables. Long words often get shortened. No big deal.

It's not the shortening I object to, but the fact that the remaining syllable just sounds so unappealing - like a cross between 'guano' and 'yuck'. It's just a gross sounding word, so my objection is on stylistic rather than linguistic terms.

Last time I went to a friend's for lunch she did us beans on toast.

We had a lovely time.

I don't like a lot of abbreviated words (I can't STAND 'sarnies' for example) . But guac doesn't bother me, even if it sounds like someone about to be sick . I did used to work in an American restaurant, though so maybe that's why I'm used to it.

I make mine with lime juice and salt and a good dash of tabasco, mashed with a fork. DD1 takes whatever I don't want and puts it in the blender with a few heaped tablespoons of salsa.

Yo, I am the beat cook

Cream??????

WRONG.

Not a crime calling it guac ,(who said it was?) it just sounds bloody annoying to me when 'amole' takes a nano second to finish off the word .

Each to their own and all that of course.

Calling it guac, doesn't bother me at all.

But, out of interest, the interjection "Guacala!" Means gross or yuck in Central American Spanish. So those of you who intuitively don't like the sound may be onto something.