Cooking/Guacamole: update recipe

Bring the recipe in line with how I'm actually making it nowadays.

diff --git a/Guacamole.muse b/Guacamole.muse
dissimilarity index 97%
index b2f6dd5..b162577 100644 (file)
--- a/Guacamole.muse
+++ b/Guacamole.muse
@@ -1,39 +1,59 @@
-#title Clinton's World Famous It'll-Make-You-Fat Guacamole
-
-* Ingredients
-
- - 3 large avacados (peeled and pitted, natürlich)
- - 2 limes
- - 2 tsp koshering salt
- - 2 tbsp fresh parsley (chopped)
- - 2 or 3 roma tomatoes (diced)
- - 1 tbsp garlic (minced)
- - 3/4 cup diced white onion
- - 1 fresh habanero (minced)
-   - Alternatively, a tablespoon of cayenne pepper
-   - Alternatively, nothing at all if you don't like spice
-
-* Recipe
-
- 1. Mash the avacados, lime juice, and salt together
- 2. Add everything else and mix up
- 3. Refrigerate for a bit and then eat!
-
-* Notes
-
-Make sure the macerate or **very** finely mince the habanero if you use
-it; otherwise some bits will burn like Hell, and other will not be hot
-at all. I find the heat from the habanero more pleasant than from
-cayenne pepper, and so I highly recommend using them if you have
-them. One of the nice things is that the fat from the avacados seems
-to bind well with the capsaicin resulting in a quick burst of heat
-that fades very quickly and does not become overpowering over time. I
-once tried this with two peppers and it was not a good idea: the heat
-dominated and drowned out a lot of the other flavors.
-
-As for the salt you can use more or less. The recipe I started with
-used a teaspoon of salt, but the [[http://www.salsafreshgrill.com/][local burrito place]] guacamole was
-rather much tastier and noticeably saltier so I tried a tablespoon
-instead and was pleased with the result *so long as* the chips used were
-mostly salt-free. A bit of tweaking revealed that two teaspoons was
-closer to the right amount.
+#title Clinton's Eyeballed Spicy Guacamole
+
+* Ingredients
+
+Makes around 1 ¼ quarts
+
+ - 2 lbs avocados
+ - 2 limes (juiced)
+ - 1 tsp table salt
+ - 3 small roma tomatoes (diced and juiced drained)
+   - Juliette tomatoes work better, if you have a garden
+ - 1/2 medium white onion (diced)
+ - 4 cloves garlic (minced)
+ - 1 habanero (minced)
+ - 2 Serrano peppers (minced)
+
+This is pretty spicy; leave out either the habanero or Serrano peppers
+for a lower spice version. Use one Serrano pepper for a mild version,
+or a single jalapeno if you're scared of capsaicin. You want at least
+a little pepper for flavor.
+
+* Recipe
+
+ 1. Dissolve the salt into the lime juice
+ 1. Cut avocados in half and spoon flesh into mixing bowl
+ 1. Mash the avocados, and lime juice and salt mixture
+ 1. Add everything else and mix up with a spatula or spoon
+ 1. Transfer to storage container and refrigerate for around 30
+    minutes
+ 1. Eat
+
+* Notes
+
+Don't worry about being *too* precise here.
+
+I am lazy, and usually quarter and then pulse the tomatoes and onions
+(separately) in a food processor a few times (until the bits are
+evenly sized). When using a food processor for the tomatoes, after
+straining they can be wrapped in paper towels (or clean cheese cloth)
+and squeezed gently to remove some of the liquid (otherwise it
+separates after a night in the fridge -- if you're going to use the
+guacamole immediately it's OK to skip squeezing the tomatoes).
+
+Make sure to macerate or **very** finely mince the peppers and garlic (a
+food chopper works great); otherwise some bits will burn like Hell,
+and other will not be hot at all. I like a blend of habanero and
+Serrano; I find the habanero gives an upfront kick that fades quickly,
+with the Serrano slowly warming in the background to support it.
+
+As for the salt you can use a bit more if you'd prefer. I don't like
+my guacamole very salty so I use a single teaspoon of table salt, but
+two isn't necessarily overpowering.
+
+I don't use cilantro because I'm indifferent to it and at least one
+person I know that shares the guacamole actively dislikes it. The lime
+has been increased a bit to make up for it. A few tablespoons of
+freshly chopped Italian flat parsley can be incorporated to add a mild
+herbaceous/bitter note, but trying it both ways I don't feel the need
+to add any nowadays.