The New York Times today made a fatal mistake with a report about why putting peas in guacamole is not an abomination against man and God:
— The New York Times (@nytimes) July 1, 2015
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.
Now, for some weird (and/or completely justifiable) reason, Twitter went nuts about this, but we have some good news.
We have managed to find the great peak of bipartisan consensus we have so desperately longed for:
You don't put peas in guacamole https://t.co/kG3ewrVv6f
— Jeb Bush (@JebBush) July 1, 2015
respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. https://t.co/MEEI8QHH1V
— President Obama (@POTUS) July 1, 2015
Happy friggin’ summer.
[image via Shutterstock]
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