The life span of outrage in the food world is shorter than that of a mayfly.

Witness the angst over Green Pea Guacamole, which came and went within 24 hours last week.

When the New York Times promoted its guacamole recipe via Twitter on July 1, the response was immediate and — how shall we describe it? — generally not supportive.

It might have been a New York kind of ruckus had not someone forwarded the question to President Obama during a Twitter health-care discussion that same day. When the president weighs in on guacamole, the food world listens. When Jeb Bush and the Texas GOP agree with the president, well, guacamole becomes the topic du jour.

Who knew recipes could rile up the populace? (Well, food editors know that. Recipes are personal to many of us. Don't even get a cook started on barbecue preferences.) Indeed, the guacamole story reminded more than a few Minnesotans of the outrage the Times created last year when it declared that grape salad was a typical state dish.

The pea guacamole recipe itself had run two years earlier in the Times, without raising any alarms. It was adapted by writer Melissa Clark from a dish at ABC Cocina restaurant in New York City, a collaboration of chef/owner Jean-Georges Vongerichten and his chef de cuisine Ian Coogan. Its re-emergence presumably reflected an offering of picnic recipes for the upcoming holiday.

In the Twin Cities, we've got lobster guacamole at Smack Shack. How far afield can pea guacamole be?

I'm no purist when it comes to guacamole, but I found this variation to be not that different from the traditional, though it's a vibrant green when first made, with color that lasts longer than the traditional recipe. The sunflower seeds seem out of place as a garnish.

To my taste, the peas flatten out the flavor a bit, which wasn't an issue for several others who sampled the recipe. Without the peas, it's a very perky guacamole.

The NYT recipe definitely requires more effort than a traditional version, which reflects its restaurant heritage (fresh peas that need be shucked and cooked; a jalapeño that needs to be roasted; sunflower seeds that need to be toasted). Part of the charm of the traditional recipe is that it goes together in minutes, as is evident from the occasional tableside preparation at restaurants.

Check it out for yourself.

Follow Lee Svitak Dean on Twitter: @StribTaste