[clinton/website/site/unknownlamer.org.git] / Guacamole.html

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    <h1>Clinton's World Famous It'll-Make-You-Fat Guacamole</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Recipe</a>
</dt>
<dt>
<a href="#sec3">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>3 large avacados (peeled and pitted, natürlich)</li>
<li>2 limes</li>
<li>2 tsp koshering salt</li>
<li>2 tbsp fresh parsley (chopped)</li>
<li>2 or 3 roma tomatoes (diced)</li>
<li>1 tbsp garlic (minced)</li>
<li>3/4 cup diced white onion</li>
<li>1 fresh habanero (minced)

<ul>
<li>Alternatively, a tablespoon of cayenne pepper</li>
<li>Alternatively, nothing at all if you don't like spice</li>
</ul></li>
</ul>


<h2><a name="sec2" id="sec2"></a>
Recipe</h2>

<ol>
<li>Mash the avacados, lime juice, and salt together</li>
<li>Add everything else and mix up</li>
<li>Refrigerate for a bit and then eat!</li>
</ol>


<h2><a name="sec3" id="sec3"></a>
Notes</h2>

<p class="first">Make sure the macerate or <strong>very</strong> 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.</p>

<p>As for the salt you can use more or less. The recipe I started with
used a teaspoon of salt, but the <a href="http://www.salsafreshgrill.com/">local burrito place</a> guacamole was
rather much tastier and noticeably saltier so I tried a tablespoon
instead and was pleased with the result <em>so long as</em> the chips used were
mostly salt-free. A bit of tweaking revealed that two teaspoons was
closer to the right amount.</p>


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Commit	Line	Data
99298d8a	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Clinton's World Famous It'll-Make-You-Fat Guacamole</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
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	11	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	12
	13	<link rel="stylesheet" href="default.css" />
	14	</head>
	15	<body>
	16	<h1>Clinton's World Famous It'll-Make-You-Fat Guacamole</h1>
	17	<div class="contents">
	18	<dl>
	19	<dt>
	20	<a href="#sec1">Ingredients</a>
	21	</dt>
	22	<dt>
	23	<a href="#sec2">Recipe</a>
	24	</dt>
	25	<dt>
	26	<a href="#sec3">Notes</a>
	27	</dt>
	28	</dl>
	29	</div>
	30
	31
	32	<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
	33	Ingredients</h2>
	34
	35	<ul>
	36	<li>3 large avacados (peeled and pitted, natürlich)</li>
	37	<li>2 limes</li>
011c040f	38	<li>2 tsp koshering salt</li>
99298d8a	39	<li>2 tbsp fresh parsley (chopped)</li>
011c040f	40	<li>2 or 3 roma tomatoes (diced)</li>
99298d8a	41	<li>1 tbsp garlic (minced)</li>
	42	<li>3/4 cup diced white onion</li>
	43	<li>1 fresh habanero (minced)
	44
	45	<ul>
	46	<li>Alternatively, a tablespoon of cayenne pepper</li>
	47	<li>Alternatively, nothing at all if you don't like spice</li>
	48	</ul></li>
	49	</ul>
	50
	51
	52	<h2><a name="sec2" id="sec2"></a>
	53	Recipe</h2>
	54
	55	<ol>
	56	<li>Mash the avacados, lime juice, and salt together</li>
	57	<li>Add everything else and mix up</li>
	58	<li>Refrigerate for a bit and then eat!</li>
	59	</ol>
	60
	61
	62	<h2><a name="sec3" id="sec3"></a>
	63	Notes</h2>
	64
	65	<p class="first">Make sure the macerate or <strong>very</strong> finely mince the habanero if you use
	66	it; otherwise some bits will burn like Hell, and other will not be hot
	67	at all. I find the heat from the habanero more pleasant than from
	68	cayenne pepper, and so I highly recommend using them if you have
	69	them. One of the nice things is that the fat from the avacados seems
	70	to bind well with the capsaicin resulting in a quick burst of heat
	71	that fades very quickly and does not become overpowering over time. I
	72	once tried this with two peppers and it was not a good idea: the heat
	73	dominated and drowned out a lot of the other flavors.</p>
	74
	75	<p>As for the salt you can use more or less. The recipe I started with
	76	used a teaspoon of salt, but the <a href="http://www.salsafreshgrill.com/">local burrito place</a> guacamole was
	77	rather much tastier and noticeably saltier so I tried a tablespoon
011c040f	78	instead and was pleased with the result <em>so long as</em> the chips used were
	79	mostly salt-free. A bit of tweaking revealed that two teaspoons was
	80	closer to the right amount.</p>
99298d8a	81
	82
	83	<!-- Page published by Emacs Muse ends here -->
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4222507d	109	<p class="cke-footer">If nothing in the world can change our children will inherit nothing
99298d8a	110	</p>
99298d8a	111	<p class="cke-timestamp">Last Modified:
f6d19803	112	January 21, 2013</p>
99298d8a	113	</body>
99298d8a	114	</html>