Quantcast
Klutz trades Taco Bell for traditional grub • Brooklyn Paper

Klutz trades Taco Bell for traditional grub

I don’t wanna eat slime!

I’m leaving my culinary comfort zone and trying something new — guacamole.

The name doesn’t really appeal to me (it just sounds mushy) and neither does the thought of eating lime green gunck. Yuck!

Maybe I’m grossed out because I never had much exposure to Mexican food as a kid. (I believe all my inner turmoil stems from my childhood!) In fact, the only time I ate any semblance of Mexican grub was after my piano lessons on Sunday mornings. The lure of Taco Bell beef burritos got me to practice my arpeggios!

Even though I find guacamole odd, lots of folks seem to like it. Maybe I should give this stuff a shot?

Using a so-called traditional guacamole recipe, I held my nose and made some icky guck — uh, I mean guac.

This dip is simple to create. All you do is fill a bowl with avocados, lime juice, cilantro, garlic, an onion, salt and pepper and start mashing. Actually, it was hard work! My arms seriously hurt after one too many mashing rounds! I think I better build up my biceps. Hmm. In the meantime, I snuck the ingredients in a food processor for a quick spin. Don’t judge me.

Verdict: This guacamole can be described with the three G’s — green, gooey and good (I think)!

Although I’m not the biggest guac supporter, I think it came out the way it’s supposed to taste — gummy. One of my Chipotle-loving pals said it was edible (I’m accepting that as high praise) but needed more flavor.

If you ask me, anything that looks like slime probably tastes like slime too!

Kitchen Klutz follows 20-something Michèle De Meglio as she burns casseroles and her fingers, all in hope of trading frozen dinners for home cooking.

Guacamole

Ingredients

1 avocado, cubed 1 tbsp. cilantro, minced

1/2 medium onion, minced

1 clove garlic, minced

1 tsp. lime juice

Salt and pepper to taste

Directions

Combine all ingredients in a mixing bowl and mash until smooth. Some chunks are okay. Chill before serving.

More from Around New York