Avocado, whether it be sliced or mashed, is a superfood, essential to taco cleansing. Unfortunately, the window to enjoy a creamy, buttery, perfectly ripe avocado is small. Over the years, many rituals and superstitions have arisen in an attempt to slow the closing of that temporal aperture. Here we have set up a simple experiment to see how well three of the most popular avocado preservation methods work.
All avocados were stored in airtight containers at approximately 36° F. The pits were removed for uniform surface exposure, but we recommend leaving the pit intact whenever possible. The containers were set up with 1 of 4 conditions: stored in air alone as the control, stored with lemon juice applied to the exposed surface, stored submerged in filtered water, and stored in air with a cut onion. See below for before and after photos.
We discovered that our control maintained ripeness beyond our expectation. The lemon juice coated avocado was most successful in prohibiting browning, but imparted a significant lemon flavor. The submerged half became a slimy, gray mess. The onion cohabitation performed worse than expected and imparted a slight onion flavor.
Based on our results, we can recommend storing in a small airtight container using the traditional lemon juice technique with the pit intact. However, because of the high vibrations avocados achieve, we suggest eating the whole avocado and preventing need for storage altogether.
Ever since Van Halen’s legendary ban on brown M&Ms, we have been fascinated by popular musicians’ tour rider requests. A rider is the comprehensive list of contractual obligations the tour manager must provide for a successful performance. These include technical and security provisions, but of most interest to us are the backstage food requests. Artists know that what they consume before a concert directly effects how much they will proverbially melt the audiences’ faces.
Jack White’s rider was released online in February preceding a concert at University of Oklahoma. The 20+ page list of demands includes a clearly defined guacamole recipe. The specificity of his instructions leads us to believe that Jack White has stumbled onto some initial benefits of the Taco Cleanse. Clearly, his energetic act couldn’t be undertaken without the higher vibrations provided by smashed avocados and lime juice. Imagine how his music would be elevated if he requested exclusively taco-based superfoods for his pre-show munchies.
We urge you so contact Jack White’s record label (@thirdmanrecords) and suggest that he and his labelmates include the Taco Cleanse on their tour riders in the future so they may rock out at a truly Fuego level. If you are unable to sneak backstage to try his signature dip, you can find the recipe below to enjoy in the comfort of your own home.
Jack White’s Guacamole Recipe:
- 8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You’ll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)
- 4 x vine-ripened tomatoes (diced)
- 1/2 x yellow onion (finely chopped)
- 1 x full bunch cilantro (chopped)
- 4 x Serrano peppers (de-veined and chopped)
- 1 x lime
- Salt & pepper to taste
- Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don’t make it too early before it’s served. We’d love to have it around 5 p.m.
You can view the full rider here: link
Clever home cooks and chefs have been hiding vegetables in our favorite foods for years. What was once a way for parents to trick their kids into eating undesirable foods has more recently been adopted by chefs as a way to reimagine classic dishes. But when The New York Times tweeted a guacamole recipe that included green peas as a featured ingredient, Twitter reacted with disgust. Even President Obama registered his disapproval by tweeting
We at the Taco Cleanse believe in experimentation. If smashed peas appeal to your palate, we encourage you to eat them with pride.
See the controversial recipe here: http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole