That said, I must admit to being at least mildly impressed by a recent ad for their French Dip Thickburger. Granted, it's not the ad itself that impresses me, but rather that Hardee's chose to hitch this particular ad campaign to the slogan: "It's better when it's French". To do so a mere six years after a significant percentage of the US population seemed to consider ordering "French Fries" (instead of "Freedom Fries") tantamount to a minor act of treason has to be considered a bit of gamble on Hardee's part, and I can't help but tip my beret to such a display of guts.
It is better when it's French
The inspiration for beginning this article in such a roundabout manner stems from a recent food-related conversation I had with one of brumpelstiltskin's closest aides (alias: Axe), who asked me: "Do you really want to take guacamole lessons from a Frenchman?"Of course, the Frenchman in question is none other than my culinary hero, Jacques Pépin. To respond to Axe's question, my answer is a simple yet emphatic "Oui!" In other words, you do want to learn the art of guacamole—or, as I like to call it, "Jacquamole"—from Monsieur Pépin. The simple recipe (found in his book "Fast Food My Way") is as follows:
Mix 2 ripe avocados (crushed coarsely with a fork), ½ cup diced tomatoes (including seeds/juice), 1/4 cup finely chopped onions (put in a colander and rinsed under cold water), 1½ teaspoons finely chopped garlic, 3 tablespoons minced scallion (i.e., green onions), 1/4 cup chopped fresh cilantro, 1½ tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and ¾ teaspoon salt. Finally, if you like a little spice, add 2 tablespoons minced chile pepper and ½ teaspoon Tabasco Green Pepper sauce.Toss this in a bowl, add some tortilla chips, and enjoy!
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