WhiteBlaze Pages 2024
A Complete Appalachian Trail Guidebook.
AVAILABLE NOW. $4 for interactive PDF(smartphone version)
Read more here WhiteBlaze Pages Store

Page 1 of 2 1 2 LastLast
Results 1 to 20 of 22

Thread: Guacamole cups

  1. #1
    Nalgene Ninja flemdawg1's Avatar
    Join Date
    03-31-2008
    Location
    Huntsville, AL
    Age
    52
    Posts
    2,429

    Default Guacamole cups

    I love the single serve Guacamole cups at Aldi, any idea how long they'd keep unrefridgerated? (Mild temps low 70-mid 40s)

  2. #2
    Registered User
    Join Date
    01-23-2016
    Location
    Virginia
    Age
    30
    Posts
    203

    Default

    I carried them frequently on my thru! Tried to use them within 48 hours. That number wasn't based on evidence of any kind, so maybe they last quite a bit longer. But from my anecdotal experience, they will definitely keep for at least two days without killing you, if that's any reassurance! :P
    A.T. 2018 Thru-hiker
    Follow along at www.tefltrekker.com

  3. #3

    Default

    Are they really tasty? I love guacamole but store-bought tastes terrible. Might have to give it a try.

  4. #4

    Default

    https://www.alpineaire.com/us/us/news/1709 - freeze dried Guac. Just add water.

    http://www.guacamolepowder.com/


    https://www.amazon.com/AvoLov-Avocado-Powder-OZ-Bag/dp/B07JXB6RQC


    I use dried avo or guac powder as a shmear or placed over rice and beans on trail along with reconstituted hummus or garbonzo bean powder.

  5. #5
    Registered User
    Join Date
    01-23-2016
    Location
    Virginia
    Age
    30
    Posts
    203

    Default

    @Traffic Jam, I don't like them as much as what I make at home, but I still like them. The brand walmart carries has 3 varieties: spicy, mild, and then one that's basically just an avocado puree. Putting it in a tortilla with a tuna salad packet (or especially that "Starkist Creations" one that has rice and beans) and some cheese really makes a trail lunch feel less like a trail lunch. Whenever possible, I would bring fresher stuff for the first 2 days out of a resupply. Having bagged salad, guacamole, and cheese as part of my first few trail meals really helped me tolerate the dehydrated stuff for the last 2-3 days into town.
    A.T. 2018 Thru-hiker
    Follow along at www.tefltrekker.com

  6. #6
    Registered User colorado_rob's Avatar
    Join Date
    08-20-2012
    Location
    Denver, CO
    Age
    67
    Posts
    4,540
    Images
    3

    Default

    Quote Originally Posted by Dogwood View Post
    https://www.alpineaire.com/us/us/news/1709 - freeze dried Guac. Just add water.

    http://www.guacamolepowder.com/


    https://www.amazon.com/AvoLov-Avocado-Powder-OZ-Bag/dp/B07JXB6RQC


    I use dried avo or guac powder as a shmear or placed over rice and beans on trail along with reconstituted hummus or garbonzo bean powder.
    My wife and I are 100% GuacOholics, it's a serious addiction.... and the stuff we make from scratch is pretty darned tasty. BUT, we did try that AlpineAir freeze dried stuff, pretty darned good for freeze dried. We now often carry this stuff on our BP trips.

    We, too, really like those Aldi cups, again, not quote as good as home made, but not bad. Not sure how long they would last, I agree, 2 days max and only then in reasonably cool weather (70F or less).

  7. #7

    Default

    I stumbled on guac powder near the taco kits in the grocery store. they are like $1 compared to the Mountain House type brands high price.

  8. #8
    Registered User
    Join Date
    10-17-2007
    Location
    Michigan
    Age
    64
    Posts
    5,126

    Default

    I always go by the fact that if it tastes just ok at home, it will be AMAZING on day three.

  9. #9
    Some days, it's not worth chewing through the restraints.
    Join Date
    12-13-2004
    Location
    Central Vermont
    Age
    68
    Posts
    2,661

    Default

    Quote Originally Posted by Odd Man Out View Post
    I always go by the fact that if it tastes just ok at home, it will be AMAZING on day three.
    Bingo!!!!!

  10. #10

    Default

    If guacamole is made with mayonaise, it's good for about 8-hours unrefrigerated in temperature of 50 degrees. Less if warmer outside. Choose wisely.

  11. #11
    Registered User colorado_rob's Avatar
    Join Date
    08-20-2012
    Location
    Denver, CO
    Age
    67
    Posts
    4,540
    Images
    3

    Default

    Quote Originally Posted by Traveler View Post
    If guacamole is made with mayonaise, it's good for about 8-hours unrefrigerated in temperature of 50 degrees. Less if warmer outside. Choose wisely.
    Is that common, using Mayo? Never tried that; we just use avocados and store-bought salsa, pepper, garlic and lime juice.

  12. #12

    Default

    Quote Originally Posted by Traveler View Post
    If guacamole is made with mayonaise, it's good for about 8-hours unrefrigerated in temperature of 50 degrees. Less if warmer outside. Choose wisely.
    who puts mayo in guacamole ?

  13. #13
    Registered User One Half's Avatar
    Join Date
    08-05-2010
    Location
    in a bus
    Age
    53
    Posts
    1,802

    Default

    Quote Originally Posted by colorado_rob View Post
    Is that common, using Mayo? Never tried that; we just use avocados and store-bought salsa, pepper, garlic and lime juice.
    No. real guac has no mayo in it. that's nasty!
    https://tinyurl.com/MyFDresults

    A vigorous five-mile walk will do more good for an unhappy but otherwise healthy adult than all the medicine and psychology in the world. ~Paul Dudley White

  14. #14
    Registered User colorado_rob's Avatar
    Join Date
    08-20-2012
    Location
    Denver, CO
    Age
    67
    Posts
    4,540
    Images
    3

    Default

    Thank you, that Mayo comment threw me, I thought I was "missing out" on a secret recipe or something. BUT, now that it was mentioned.... we're always messing with different Guac formulations. One cannot eat too much Guac !

  15. #15
    Registered User
    Join Date
    11-08-2015
    Location
    the south
    Age
    73
    Posts
    197

    Default

    Quote Originally Posted by Dropdeadfred View Post
    who puts mayo in guacamole ?
    Like Traveler, I use mayonaise in my guacamole recipes; no set amounts, everything to "taste"
    humor is the gadfly on the corpse of tragedy

  16. #16
    Registered User
    Join Date
    10-17-2007
    Location
    Michigan
    Age
    64
    Posts
    5,126

    Default

    The lime juice is what keeps it from turning brown. The low pH inhibits the polyphenol oxidases. And it tastes yummy.

  17. #17
    Registered User JNI64's Avatar
    Join Date
    01-23-2019
    Location
    Harpers ferry wv.
    Age
    60
    Posts
    2,087

    Default

    Quote Originally Posted by greensleep View Post
    Like Traveler, I use mayonaise in my guacamole recipes; no set amounts, everything to "taste"
    Which is????

  18. #18

    Default

    As information, some people do make guacamole with mayo, especially commercially manufactured guac sold in "cups" that use either regular mayo or avocado mayo. Agreed with the thought that good guacamole should not have mayo necessarily, since it is used commonly however, knowing the temperature(s) during a day will give one an idea of how long the food remains safe to eat.

  19. #19
    Registered User One Half's Avatar
    Join Date
    08-05-2010
    Location
    in a bus
    Age
    53
    Posts
    1,802

    Default

    I freeze dried my guacamole to take on the trail
    https://tinyurl.com/MyFDresults

    A vigorous five-mile walk will do more good for an unhappy but otherwise healthy adult than all the medicine and psychology in the world. ~Paul Dudley White

  20. #20

    Default

    Quote Originally Posted by Traveler View Post
    As information, some people do make guacamole with mayo, especially commercially manufactured guac sold in "cups" that use either regular mayo or avocado mayo. Agreed with the thought that good guacamole should not have mayo necessarily, since it is used commonly however, knowing the temperature(s) during a day will give one an idea of how long the food remains safe to eat.
    And how is that ? any studies you can quote ? So formula A is safe after X hours at Y temp ?
    Or we just gonna go with anecdotes that Z person didnt die ?
    If it says "refrigerate after opening" Id say refrigerate (40 degrees) or consume it.

Page 1 of 2 1 2 LastLast
++ New Posts ++

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •