This article discusses avocados and guacamole as Super Bowl approaches, emphasizing that traditional additions like tomato and onion should be omitted for better texture. Food editor Daniel Hernandez advises against these ingredients, citing their high water content. Additionally, it reflects on the 2015 "peagate" controversy, triggered by a New York Times recipe suggesting green peas in guacamole, which attracted significant social media backlash, even drawing a response from President Obama, who advocated for more traditional ingredients.
"Tomato and onion are almost all water, about 90% to 95%," he writes. "When in contact with the avocado, tomato and onion start turning a bit sad and soggy in a matter of minutes."
"A Twitterstorm ... erupted after the New York Times tweeted" a two-year-old link to a Melissa Clark adaptation of a recipe from the chefs Jean-Georges Vongerichten and Ian Coogan, along with the note, 'Add green peas to your guacamole. Trust us.'
Asked about the recipe in a Twitter chat, President Obama wrote, in fluent Twitterese, 'respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic.'
That reference got me looking back at old stories about what some at the time dubbed 'peagate.' As Slate's L.V. Anderson described it...
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