Guacamole is not quite right

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dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
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7,542
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Waterdown, Ontario
Raw onion has a very unpleasant affect on me as well. When I remember, I soak just in water and find that makes a difference, but often still not enough. In a Thai Cucumber Salad, with the acidic dressing, it works.

Scallions, shallots, red, yellow, white, sweet - doesn't matter. Raw same affect.

Cooked is fine. GG, never thought of using granules for raw - have to remember that. thanks.
 

taxlady

Chef Extraordinaire
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Sep 13, 2010
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near Montreal, Quebec
A friend of mine used to be allergic to all alliums. He could tolerate small amounts of garlic and onion powder.
 

Vinylhanger

Sous Chef
Joined
Nov 20, 2016
Messages
628
Location
oregon
I needed this thread. It struck me as funny, in a good way.

Take out the flavor and it has no flavor.

I tend to make things as I like them. Unless someone has an allergy or is staunchly against something, they usually come around, as long as it is tasty.
 

IC 2.0

Cook
Joined
Aug 17, 2022
Messages
72
Location
Honolulu, HI
I needed this thread. It struck me as funny, in a good way.

Take out the flavor and it has no flavor.

I tend to make things as I like them. Unless someone has an allergy or is staunchly against something, they usually come around, as long as it is tasty.

Yes, exactly LOL. One of the main differences between food cooked at home vs. a restaurant is the lack of salt. It's probably the #1 reason why a recipe fails, or doesn't "come out".
 

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