Guacamole

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Yes, Costco typically offers guacamole in their stores. They often carry both fresh guacamole made from avocados and pre-packaged options, especially in the refrigerated section. Availability may vary by location, so it's a good idea to check with your local Costco for their specific offerings.

Guacamole can make you gassy primarily due to its ingredients, particularly avocados and beans if included. Avocados are high in fiber, which can lead to gas production during digestion for some people. Additionally, if you add ingredients like onions or garlic, they contain certain compounds that can also contribute to gas. Lastly, individual tolerance to these foods can vary, impacting digestive reactions.

Guacamole is a creamy, flavorful dip made primarily from ripe avocados, often blended with ingredients like lime juice, garlic, onions, tomatoes, and cilantro. It has a rich, buttery texture and a refreshing taste, making it a popular accompaniment to Mexican dishes, tortilla chips, and sandwiches. Its vibrant green color and versatility also make it a favorite for various cuisines around the world. Guacamole is not only delicious but also packed with healthy fats and nutrients.

To make 1 gallon of guacamole, you'll typically need about 20 to 30 avocados, depending on their size and ripeness. A medium avocado generally yields around 1 to 1.5 cups of mashed avocado. Considering that 1 gallon equals 16 cups, you'll need a sufficient quantity to reach that volume while also accounting for other ingredients like lime juice, salt, and spices.

The phrase "holy guacamole" likely originated as a playful variation of the exclamation "holy moly," which is used to express surprise or astonishment. The addition of "guacamole" may have been a humorous twist on the original phrase, possibly due to the popularity of guacamole as a tasty and beloved food item. Over time, "holy guacamole" has become a commonly used expression in colloquial language to convey a sense of amazement or disbelief.

Guacamole itself is not directly related to global warming. However, issues related to intensive avocado cultivation, such as deforestation, water stress, and habitat destruction, could contribute to environmental problems like deforestation and climate change. Sustainable agricultural practices can help mitigate these impacts.

In the comb, the bees actually take a lot of trouble to only store one type of flower honey in a cell. (And similarly with the pollen. )

So it is a homogeneous material, for one cannot easily separate the various components into their separate parts.

There are different-colored guavas in different parts of the world. In South Africa, the fruit of the guava is dusky-pink; in Israel, the guavas are a pale yellow.

If it was refrigerated, it should be fine. You can just skim the brown stuff off with a spoon. It isn't bacteria or anything. It is just where the oxygen turned the color. That part may taste a little funny.

i think it was because they grew avocados and it was part of their name, and were known for that.

It may sound similar to an English ear, but it is like saying you and a ewe are related because the two word sound similar.-(sorry nothing personal was intended, but now I like it)

Guatemala=Land of trees

Guacamoli=Avocado souce. both from Aztec, and no other connection then avocado grows on trees

trare 7points in guava paste

Wok With Jon has a wasaba ( Is that spell right?) guacamole that is great.

4115 Neptune Rd.

St Cloud Fl 34769

I think the # 407-891- wok9

If you put the guacamole as one of the lower layers, it won't brown. You just need to reduce the air contact with it.

Homogeneous

Since guacamole is a Spanish food, the word is already in Spanish.

No, it is not safe to eat if it has been left out overnight.

Guacamole does not last long at all. Since it is made out of avacadoes, it turns brown if not eaten within a few hours after being made. If you want to preserve it, try squeezing lime juice on it, or also covering it with lettuce or something. It's actually usually the top of the guacamole that only goes bad at first because of the oxygen hitting it. So somtimes when just the surface of the guacamole is brown, you can mix it together with the rest of the green guacamole - unless it's obviously rotten.

Guacamole is a combination of the three. A food cannot be one or the other.

No, guacamole that is made from scratch does not have gluten. If you are using purchased seasoning packs, you have to be careful to read the ingredients for wheat based products.

Although the garlic flavor is very characteristic, you can tone it down with some parsley (either the curly-leaf or the Italian kind). It has a strong flavouring too. You might try using potatoes or some chayote, which are flavor-absorbing plants. It also helps with salty-excessive dishes.

The best way to know is to make your own and add up the calories from the components as may be found on www.calorieking.com. My recipe is simple as follows:

Buy 2-3 ripe Hass avocados, peel and smash in a medium sized glass mixing bowl. Add a couple of tablespoons of apple cider vinegar, salt to taste -- and oh yes, the best ingredient -- juice of half of one lime.

This recipe make a little over 1 cup of prepared avocado "guacamole" dip and is very healthy. The avocados have approximately 368 calories per cup, and the rest of the ingredients have little to no calories.

The problem enters in when one enters fattening ingredients such as sour cream. Good to taste, but devilish on the waistline (492 calories per cup!).

To me, spoiled guacamole tasted a little sour at first, then a significant tingle on the tongue. This had not turned brown. It was in a sealed plastic container that went unused for too long.