Jimmy Neutron Posted March 29, 2008 Share Posted March 29, 2008 ... but after $90 at the produce shop and 3 hours weilding a knife, the Neutrons will be snacking on guacamole, ceviche and pico all weekend. Got some brats on deck for the grill tomorrow too. Quote Link to comment Share on other sites More sharing options...
twiley Posted March 29, 2008 Share Posted March 29, 2008 That better be some great citrus or seafood. That's alot of chedda yo. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted March 29, 2008 Author Share Posted March 29, 2008 That better be some great citrus or seafood. That's alot of chedda yo. Off season tomatoes will do that to you in the quantity I bought this afternoon. I should have added that I parlayed that $90 bill into a couple gallons of snackage. Quote Link to comment Share on other sites More sharing options...
loaf Posted March 29, 2008 Share Posted March 29, 2008 soooo, how it all turn out? Or are you still noshing? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted March 30, 2008 Author Share Posted March 30, 2008 soooo, how it all turn out? Or are you still noshing? It was all very good - other than the ceviche I made for the members of my family that don't like seafood. It was too acidic. The one with shrimp was more mellow and balanced and generally rocked. As an aside, if any of you are hot sauce lovers - try We downed almost 2 bottles of their habenero sauce with the ceviche and it drew solid reviews from friends and neighbors. It's not nearly as hot as a lot of hab sauces, but it's packed with flava. If you're a jery fan, try theirs - it is the best I've had. One of my son's friends pretty much pounded the guac by himself. Let 11-year-olds stay up all night playing xBox and I guess they eventually get hungry. It was close to two quarts of guac and all I found in the morning was the avacado pit I leave in the bowl. It was great to have some light, summery dishes this weekend - even though it's snowing now. Bring on summer! Quote Link to comment Share on other sites More sharing options...
loaf Posted March 30, 2008 Share Posted March 30, 2008 which sauce? there's 5 listed http://www.mikeanddianes.com/engine/cart/products.aspx?cat=5 Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted March 30, 2008 Author Share Posted March 30, 2008 which sauce? there's 5 listedhttp://www.mikeanddianes.com/engine/cart/products.aspx?cat=5 The original Ring of Fire Habenro, Xtra Hot and Chipotle and Roasted Garlic are all I have not tried the Mad Anthony's, but may on my next order. Quote Link to comment Share on other sites More sharing options...
Egret Posted April 1, 2008 Share Posted April 1, 2008 I don't believe I've ever had ceviche. Looks good. I make a lot of guacamole. I keep it pretty simple. Two avocados, 1/2 a white onion, 2 cloves of garlic, sea salt, fresh ground pepper, and a glug of olive oil. Mash it together and yum. Quote Link to comment Share on other sites More sharing options...
twiley Posted April 1, 2008 Share Posted April 1, 2008 I don't believe I've ever had ceviche. Looks good. I make a lot of guacamole. I keep it pretty simple. Two avocados, 1/2 a white onion, 2 cloves of garlic, sea salt, fresh ground pepper, and a glug of olive oil. Mash it together and yum. Ceviche is easy to make but the fresher the fish the better. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 1, 2008 Share Posted April 1, 2008 Don't chop mushrooms in the nude. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 2, 2008 Author Share Posted April 2, 2008 I don't believe I've ever had ceviche. Looks good. I make a lot of guacamole. I keep it pretty simple. Two avocados, 1/2 a white onion, 2 cloves of garlic, sea salt, fresh ground pepper, and a glug of olive oil. Mash it together and yum. Sounds good - I throw in some lime juice and tomato for color. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted April 2, 2008 Share Posted April 2, 2008 Sounds good - I throw in some lime juice and tomato for color. Agree with both and you can add 1/2 cup of sour cream as well. A nice touch is just a sprinkling of cayenne pepper. Quote Link to comment Share on other sites More sharing options...
Egret Posted April 6, 2008 Share Posted April 6, 2008 Sounds good - I throw in some lime juice and tomato for color. Agree with both and you can add 1/2 cup of sour cream as well. A nice touch is just a sprinkling of cayenne pepper. If I'm not eating it within a few hours, I'll put in some lemon juice to keep the color. Mrs. Egret doesn't like tomatoes, so I've gotten used to not having them in my guac. If I'm making it for folks outside the fam, I'll generally add mayo to give it the creamy texture. Cayenne pepper sounds like a great idea. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 7, 2008 Author Share Posted April 7, 2008 If I'm not eating it within a few hours, I'll put in some lemon juice to keep the color. Mrs. Egret doesn't like tomatoes, so I've gotten used to not having them in my guac. If I'm making it for folks outside the fam, I'll generally add mayo to give it the creamy texture. Cayenne pepper sounds like a great idea. Keep an avacado pit in the guac - it'll keep good color for quite a while. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 7, 2008 Share Posted April 7, 2008 Keep an avacado pit in the guac - it'll keep good color for quite a while. also..... saran wrap tightly on the guac (not allowing exposure to air) Quote Link to comment Share on other sites More sharing options...
Egret Posted May 2, 2008 Share Posted May 2, 2008 Agree with both and you can add 1/2 cup of sour cream as well. A nice touch is just a sprinkling of cayenne pepper. You are a genius. Quote Link to comment Share on other sites More sharing options...
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