Guacamole gone wrong: 7 of the most common guac-making mistakes

Look, we know you all have a lot of ~feelings~ about guacamole. Like politics and religion, its a sensitive subject thats best approached with tact (or better yet, not at all. Definitely never on a first date).

But whether or not you put peas in your guac or not, there are a few non-negotiable rules to this Mexican staple.

Here are the most common things people screw up when making it, according to senior food editor (and guacamole Jedi master) Rick Martinez.

1. Using Under-, Over- or Not-Uniformly Ripe Avocados

In a perfect world, we would all be blessed with perfectly ripe avocados whenever the urge to make a batch of guac strikes. But lifes not like that, so Martinez advises planning ahead: Most grocery stores sell under-ripe avocados; buy them a couple of days in advance and let them ripen on the countertop. Theyve reached optimal ripeness when they have a little give, but arent soft or mushy. In a pinch, Martinez has made guac with under-ripe avocadoes (Just mash the [—] out of them), but thats, of course, not ideal. Additionally, never combine avocados with different levels of ripeness. The textures wont meld together, leaving you with hard little icebergs of avocado floating in a sea of mushy guac. You can do better than that.

2. Not Using Hass Avocados

When it comes to the lusciously creamy texture we associate with guacamole, there can only be one variety: Hass, the king of all avocados. Hass avocados have a richer and more concentrated flavor than other varieties, like the larger but more watery Florida avocado. Luckily, the options most commonly available in grocery stores are Hass. Theyre smaller with dark green, pebbled skin.

3. Not Cutting Out the Blemishes

A bruise or brown and mushy spot on your avocado isnt a deal-breaker (unlike mold on bread, it wont contaminate the whole thing). However, it will turn the rest of your guacamole dirty swamp green, according to Martinez. Ensure your guac stays brilliantly verdant by spending an extra 30 seconds cutting out the blemished spots.

More From Bon Appetit

Read more: http://www.foxnews.com/food-drink/2017/06/19/guacamole-gone-wrong-7-most-common-guac-making-mistakes.html

Avocado Shortage Leads to Cravings for More Avocados

So, apparently, avocados are in short supply for the betches Down Under. Yes, the land of The Rescuers is experiencing a pretty severe avocado shortage. Why? Too much rain and also all those fires.

When the avocado crops get hella moist (ugh), theres a higher risk for fungal disease causing rot inside the actual avocado. Think about that one time you bought a shitty avocado without realizing it, cut into that badboy while you were dying for some avocado toast, and witnessed a black mold horror show which totes made you gag. Yah, all of Australia is pretty much dealing with that right now.

Even before the rain, fire, and whatever else Australia was dealing with, the huge demand for the fruit was keeping farms on their toes. Customers who cant stand NOT to have their avocados right now are paying upwards of $6 FOR FUCKING ONE AVOCADO. Some restaurants are even using frozen avocados which is, like, gross.

In honor of this horror, heres a recipe for avocado fries. Super bummer, Australia call us when youre avocados grow back.

Ingredients:

  • 3 firm-ripe avocadoes
  • cup flour
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cps panko bread crumbs
  • 1 tbsp melted butter
  • tsp garlic powder
  • tsp smoked paprika
  • Cooking spray

Preheat oven to 450F. Line a baking sheet with foil and place a wire rack on said sheet. Set aside. Slice the avocado long ways you should get like 20 slices.

Set up three bowls in the first, place the flour, a bit of salt and a few grinds of pepper. In the middle bowl, beat the eggs. In the last bowl, combine the panko, melted butter, garlic powder, and paprika. Add a bit more salt and pepper to that last bowl, too.

Dredge each avocado slice in the flour, then the egg, then coat with the panko. Place on the wire rack and spray lightly with cooking spray. Repeat with allllll the slices.

Bake for like 25 minutes or until the panko is light golden brown. Cool and eat. Yay!

Read more: http://www.betches.com/avocado-fries-recipe

Here’s One Smart Thing Chipotle’s Doing To Boost Food Safety

In the wake of an extremely rough 2015 that saw its restaurants face E. coli outbreaks and problems with salmonella and norovirus, Chipotle has instituted one smart change at drink stations.

In at least some locations, the lemon wedges that were once presented in a bin by soda machines have now been moved behind the kitchen counter. The Street’s Brian Sozzi captured the shift at one location on Twitter: 

“Don’t be sour,” a sign reads. “We still have lemons, they’re just behind the counter now. Please ask us if you need one.”

While Sozzi didn’t identify the location at which his photo was taken — and Chipotle has yet to respond to questions about how far-reaching the change is or will be, including an inquiry from HuffPost — Quartz did a little digging and verified lemons have been moved at locations in Manhattan, central Los Angeles, and Lakewood and Tyler, Texas. One patron shared that lemons at a Chipotle in Washington, D.C. were still placed by the beverages, but individually contained: 

This change is significant if you like to squeeze a little citrus into your soda or atop your guac, and those who’ve become dependent on the free accoutrement ought to feel relief. Oftentimes, restaurant lemon wedges can serve as home to a host of bacteria.

A study in the Journal of Environmental Health found that 70 percent of wedges it examined contained microbial growth. Another study conducted for ABC News by Philip Tierno, a clinical professor of microbiology and pathology at NYU, found that 50 percent of lemon wedges from 10 restaurants in three different states were contaminated with human fecal matter. In this same test, E. coli, staphylococcus epidermidis and candida, a fungus commonly found in the vagina, were all discovered on the fruit. Um. 

Experts chalk this contamination up to restaurant employees not washing lemons or their own hands properly. Now imagine these restaurant lemon wedges in a communal bin, coming in contact with the hands of many customers: Chipotle’s old way of serving lemons was nearly begging for contamination.

While Chipotle hasn’t identified the food source responsible for its E. coli outbreaks (and lemons are probably not the culprit), this safety measure can’t hurt. It’s probably just one of many Chipotle will address in its company-wide food safety meeting Monday: 

Chipotle previously announced that it will be blanching onions to kill possible germs and marinating meats only after-hours to the reduce risk of contamination. In addition, many ingredients will be first prepared in centralized kitchens rather than individual restaurants to help ensure health safety. 

H/T GrubStreet

6 Things You Didn’t Know about Chipotle

6 Things You Didn’t Know about Chipotle

1
of

6

There Are No Franchises
Nearly every fast food chain is franchised, with some locations owned by the company and others owned by independent restaurateurs. Like In-N-Out, however, Chipotle doesnt franchise out any of its locations; theyre all company-owned. Photo Credit: Chipotle

There Are No Franchises
Nearly every fast food chain is franchised, with some locations owned by the company and others owned by independent restaurateurs. Like In-N-Out, however, Chipotle doesnt franchise out any of its locations; theyre all company-owned. Photo Credit: Chipotle
image

They Burn Through a Ton of Avocados
Want guacamole on that? So do a lot of other people: Chipotle uses 100,000 avocadoes per day, some contributed by a farm thats owned by none other than singer-songwriter Jason Mraz. Photo Credit: Thinkstock Click Here to see the More Things You Didnt Know about Chipotle Mexican Grill
image

Their Hiring Criteria is Very Strict
According to Ells, employees must be “polite, hospitable, smart, ambitious, curious, happy, respectful, honest, presentable, conscientious, motivated, infectiously enthusiastic, and have high energy.” Judging by one of the lowest turnovers in the business, Chipotle does a good job of finding employees who not only meet those qualifications, but really want to be there. Photo Credit: David Sundberg
image

Their "Musical Identity" is Well-Curated
Every month, DJ Christopher Golub creates a 500-song playlist that gets pumped through the sound system at every location. Photo Credit: iStock/ Thinkstock Click Here to see More Things You Didnt Know about Chipotle Mexican Grill
image

All Their Advertising is Done In-House
It’s nearly unheard-of for a company as big as Chipotle to shun ad agencies when coming up with advertising concepts, but they’ve done just that. While their ads aren’t nearly as ubiquitous as those of McDonald’s or Subway, the ads they’ve released have been unique and effective, usually touting the virtues of small-scale farming. Photo Credit: Chipotle
image

One Man Designed all the Interior Dcor
Bruce Gueswel was one of Ells’ old college friends, and he designed every table, chair, and Mayan-inspired sculpture in every location, even the first. If you want one of the Mayan sculptures, you can purchase one for a price between 350 to 900 USD. Photo Credit: David Sundberg Click Here to see More Things You Didnt Know about Chipotle Mexican Grill
image

Read more: http://www.huffingtonpost.com/2016/02/08/chipotle-lemons-wedges-food-safety_n_9189150.html

Guacamole gone wrong: 7 of the most common guac-making mistakes

Look, we know you all have a lot of ~feelings~ about guacamole. Like politics and religion, its a sensitive subject thats best approached with tact (or better yet, not at all. Definitely never on a first date).

But whether or not you put peas in your guac or not, there are a few non-negotiable rules to this Mexican staple.

Here are the most common things people screw up when making it, according to senior food editor (and guacamole Jedi master) Rick Martinez.

1. Using Under-, Over- or Not-Uniformly Ripe Avocados

In a perfect world, we would all be blessed with perfectly ripe avocados whenever the urge to make a batch of guac strikes. But lifes not like that, so Martinez advises planning ahead: Most grocery stores sell under-ripe avocados; buy them a couple of days in advance and let them ripen on the countertop. Theyve reached optimal ripeness when they have a little give, but arent soft or mushy. In a pinch, Martinez has made guac with under-ripe avocadoes (Just mash the [—] out of them), but thats, of course, not ideal. Additionally, never combine avocados with different levels of ripeness. The textures wont meld together, leaving you with hard little icebergs of avocado floating in a sea of mushy guac. You can do better than that.

2. Not Using Hass Avocados

When it comes to the lusciously creamy texture we associate with guacamole, there can only be one variety: Hass, the king of all avocados. Hass avocados have a richer and more concentrated flavor than other varieties, like the larger but more watery Florida avocado. Luckily, the options most commonly available in grocery stores are Hass. Theyre smaller with dark green, pebbled skin.

3. Not Cutting Out the Blemishes

A bruise or brown and mushy spot on your avocado isnt a deal-breaker (unlike mold on bread, it wont contaminate the whole thing). However, it will turn the rest of your guacamole dirty swamp green, according to Martinez. Ensure your guac stays brilliantly verdant by spending an extra 30 seconds cutting out the blemished spots.

More From Bon Appetit

Read more: http://www.foxnews.com/food-drink/2017/06/19/guacamole-gone-wrong-7-most-common-guac-making-mistakes.html

Avocado Shortage Leads to Cravings for More Avocados

So, apparently, avocados are in short supply for the betches Down Under. Yes, the land of The Rescuers is experiencing a pretty severe avocado shortage. Why? Too much rain and also all those fires.

When the avocado crops get hella moist (ugh), theres a higher risk for fungal disease causing rot inside the actual avocado. Think about that one time you bought a shitty avocado without realizing it, cut into that badboy while you were dying for some avocado toast, and witnessed a black mold horror show which totes made you gag. Yah, all of Australia is pretty much dealing with that right now.

Even before the rain, fire, and whatever else Australia was dealing with, the huge demand for the fruit was keeping farms on their toes. Customers who cant stand NOT to have their avocados right now are paying upwards of $6 FOR FUCKING ONE AVOCADO. Some restaurants are even using frozen avocados which is, like, gross.

In honor of this horror, heres a recipe for avocado fries. Super bummer, Australia call us when youre avocados grow back.

Ingredients:

  • 3 firm-ripe avocadoes
  • cup flour
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cps panko bread crumbs
  • 1 tbsp melted butter
  • tsp garlic powder
  • tsp smoked paprika
  • Cooking spray

Preheat oven to 450F. Line a baking sheet with foil and place a wire rack on said sheet. Set aside. Slice the avocado long ways you should get like 20 slices.

Set up three bowls in the first, place the flour, a bit of salt and a few grinds of pepper. In the middle bowl, beat the eggs. In the last bowl, combine the panko, melted butter, garlic powder, and paprika. Add a bit more salt and pepper to that last bowl, too.

Dredge each avocado slice in the flour, then the egg, then coat with the panko. Place on the wire rack and spray lightly with cooking spray. Repeat with allllll the slices.

Bake for like 25 minutes or until the panko is light golden brown. Cool and eat. Yay!

Read more: http://www.betches.com/avocado-fries-recipe

Here’s One Smart Thing Chipotle’s Doing To Boost Food Safety

In the wake of an extremely rough 2015 that saw its restaurants face E. coli outbreaks and problems with salmonella and norovirus, Chipotle has instituted one smart change at drink stations.

In at least some locations, the lemon wedges that were once presented in a bin by soda machines have now been moved behind the kitchen counter. The Street’s Brian Sozzi captured the shift at one location on Twitter: 

“Don’t be sour,” a sign reads. “We still have lemons, they’re just behind the counter now. Please ask us if you need one.”

While Sozzi didn’t identify the location at which his photo was taken — and Chipotle has yet to respond to questions about how far-reaching the change is or will be, including an inquiry from HuffPost — Quartz did a little digging and verified lemons have been moved at locations in Manhattan, central Los Angeles, and Lakewood and Tyler, Texas. One patron shared that lemons at a Chipotle in Washington, D.C. were still placed by the beverages, but individually contained: 

This change is significant if you like to squeeze a little citrus into your soda or atop your guac, and those who’ve become dependent on the free accoutrement ought to feel relief. Oftentimes, restaurant lemon wedges can serve as home to a host of bacteria.

A study in the Journal of Environmental Health found that 70 percent of wedges it examined contained microbial growth. Another study conducted for ABC News by Philip Tierno, a clinical professor of microbiology and pathology at NYU, found that 50 percent of lemon wedges from 10 restaurants in three different states were contaminated with human fecal matter. In this same test, E. coli, staphylococcus epidermidis and candida, a fungus commonly found in the vagina, were all discovered on the fruit. Um. 

Experts chalk this contamination up to restaurant employees not washing lemons or their own hands properly. Now imagine these restaurant lemon wedges in a communal bin, coming in contact with the hands of many customers: Chipotle’s old way of serving lemons was nearly begging for contamination.

While Chipotle hasn’t identified the food source responsible for its E. coli outbreaks (and lemons are probably not the culprit), this safety measure can’t hurt. It’s probably just one of many Chipotle will address in its company-wide food safety meeting Monday: 

Chipotle previously announced that it will be blanching onions to kill possible germs and marinating meats only after-hours to the reduce risk of contamination. In addition, many ingredients will be first prepared in centralized kitchens rather than individual restaurants to help ensure health safety. 

H/T GrubStreet

6 Things You Didn’t Know about Chipotle

6 Things You Didn’t Know about Chipotle

1
of

6

There Are No Franchises
Nearly every fast food chain is franchised, with some locations owned by the company and others owned by independent restaurateurs. Like In-N-Out, however, Chipotle doesnt franchise out any of its locations; theyre all company-owned. Photo Credit: Chipotle

There Are No Franchises
Nearly every fast food chain is franchised, with some locations owned by the company and others owned by independent restaurateurs. Like In-N-Out, however, Chipotle doesnt franchise out any of its locations; theyre all company-owned. Photo Credit: Chipotle
image

They Burn Through a Ton of Avocados
Want guacamole on that? So do a lot of other people: Chipotle uses 100,000 avocadoes per day, some contributed by a farm thats owned by none other than singer-songwriter Jason Mraz. Photo Credit: Thinkstock Click Here to see the More Things You Didnt Know about Chipotle Mexican Grill
image

Their Hiring Criteria is Very Strict
According to Ells, employees must be “polite, hospitable, smart, ambitious, curious, happy, respectful, honest, presentable, conscientious, motivated, infectiously enthusiastic, and have high energy.” Judging by one of the lowest turnovers in the business, Chipotle does a good job of finding employees who not only meet those qualifications, but really want to be there. Photo Credit: David Sundberg
image

Their "Musical Identity" is Well-Curated
Every month, DJ Christopher Golub creates a 500-song playlist that gets pumped through the sound system at every location. Photo Credit: iStock/ Thinkstock Click Here to see More Things You Didnt Know about Chipotle Mexican Grill
image

All Their Advertising is Done In-House
It’s nearly unheard-of for a company as big as Chipotle to shun ad agencies when coming up with advertising concepts, but they’ve done just that. While their ads aren’t nearly as ubiquitous as those of McDonald’s or Subway, the ads they’ve released have been unique and effective, usually touting the virtues of small-scale farming. Photo Credit: Chipotle
image

One Man Designed all the Interior Dcor
Bruce Gueswel was one of Ells’ old college friends, and he designed every table, chair, and Mayan-inspired sculpture in every location, even the first. If you want one of the Mayan sculptures, you can purchase one for a price between 350 to 900 USD. Photo Credit: David Sundberg Click Here to see More Things You Didnt Know about Chipotle Mexican Grill
image

Read more: http://www.huffingtonpost.com/2016/02/08/chipotle-lemons-wedges-food-safety_n_9189150.html

Health Benefits of Avocados | Best Health and Beauty Tips | Education

Natural Breakthrough Drug Companies Hope You’ll NEVER DISCOVER!

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ULTIMATE PROSTATE REMEDY THAT ALLOWS YOU TO ….

CLIMAX at FULL SURGING POWER

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and PEE like a BABY….

Click Here To Learn More!

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Avocado Nutrition Facts And Benefits

Natural Breakthrough Drug Companies Hope You’ll NEVER DISCOVER!

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ULTIMATE PROSTATE REMEDY THAT ALLOWS YOU TO ….

CLIMAX at FULL SURGING POWER

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and PEE like a BABY….

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learn about avocados their nutritional facts and benefits. You will be surprised how much nutrition this little fruit contains.

I could make many videos on just avocado benefits but here are some of the important ones.

Healthy fats – People think all fats are bad. That's simply not true, avocado fat is healthy and beneficial for you.

Protein – avocados have around 4 grams of protein, how many fruit you know have that?

Low Sugar – you think fruit and you might think sweet, right? Guess again, avocados only have 0.2 grams of sugar.

Vitamins & Minerals – Yes sir, avocados are filled with vitamins like vitamin B6 and minerals like potassium.

Fiber – What can I say? People need fiber for a healthy body. You get a lot of fiber with avocados.

The Daily Dose – The Benefits of Avocados

Natural Breakthrough Drug Companies Hope You’ll NEVER DISCOVER!

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ULTIMATE PROSTATE REMEDY THAT ALLOWS YOU TO ….

CLIMAX at FULL SURGING POWER

 SLEEP through the night

and PEE like a BABY….

Click Here To Learn More!

. Darren Craddock speaks of the benefits of consuming avocados. Avocados is rich in "good fats" and is extremely beneficial to your body & immune system.

What’s So Healthy About Avocado Oil?

Natural Breakthrough Drug Companies Hope You’ll NEVER DISCOVER!

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ULTIMATE PROSTATE REMEDY THAT ALLOWS YOU TO ….

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and PEE like a BABY….

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This Mark's Daily Apple blog post podcast is an episode of the Primal Blueprint Podcast. You can find the Primal Blueprint Podcast on iTunes, and all other Primal Blueprint Podcast episodes on the Primal Blueprint YouTube channel.

What's not to love about avocado oil? Today we're exploring the health benefits, adaptability and test.

(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brad Kearns)