Um, then there's too much lemon juice. I use a very small amount when making guac and I never taste it.

Since I don't use lemon it's not a personal recipe problem- mainly I find it with restaurants.

Avocado in any form is the devil.

Raw tomato, on the other hand, is the balls.

OMG, that's it! Tomatoes are the devil's balls! It explains so much!!!!




And I need to revise my previous statement. Heavy doses of olive oil and garlic are nearly as effective as cooking in neutralizing the evil.

Well, I'm havin' me some devil for dinner then. This thread got me so damn hungry that I went to the store looking for dinner ideas. They had avocados on sale for a buck each and I decided to make some homemade Chicken Tortilla Soup with sliced avocado.

Mmmm, spicy soup on a cold night. Gotta love it. :)

I don't understand you people and your tomato bias. A tomato choked me this summer and I still daily engage in tango-di-tomato.

Born and raised on the east coast left me with no taste for guacamole. I hate the stuff.

Of course, born and raised a jew did nothing to squelch my love of Bacon.


MMMMMMMMMM, Baaaaacon.

I'm no fan of the tomato, either. While my lovely wife enjoys all sorts of tomatoes, and is particularly a fan of organic heirlooms, I just can't get past the texture.

Don't get me wrong - I love ketchup, tomato sauce, and all manner of tomato products, but raw tomatoes will ruin a good dish for me. Tonight, we went to a Peruvian restaurant, and my steak was smothered in cooked onions and tomatoes. I dealt with it... but it was they were unnecessary at best.

Though years of California living have made me love some avocado and bacon on my burger...

I'm trying to get used to raw tomotoes, seeing as I love them in most of their other pizzery, ketchupy, saucefully incarnations. But yeah, the texture creeps me out. Still ... I'm having a wee bit of success in handling them on some sandwiches. The battle is, however, far from won.

mmmmm...bacon. Can make a vegetarian turn carnivore.