{"id":35161,"date":"2024-07-03T22:34:56","date_gmt":"2024-07-04T02:34:56","guid":{"rendered":"https:\/\/ckms.ca\/?p=35161"},"modified":"2024-09-27T22:05:29","modified_gmt":"2024-09-28T02:05:29","slug":"how-i-make-gaucamole-and-keep-it-from-going-brown","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=35161","title":{"rendered":"how I make gaucamole and keep it from going brown"},"content":{"rendered":"\n

not really a secret: prevent air (oxygen?) from oxisdizing the sugars?? in the avocado; like a brown-sh (but not too brown!) banana or a bruised apple, it’s fine to eat and tastes more or less fine. but unappetizing af. to me the secret is to sooth out the surface of the guac, with the back of a spoon. then a single layer (multiple layers maybe better?) of kitchen wrap carefully “tamped down” on the smoothed surface, taking care to push bubbles out from the center, and run a thumb squeezer on the verticle walls (which you cleaned off first, right?). <\/s> will still be green in 24 hours which i am writing about right now and considering getting some, offering joan who’s at work but has breaks between calls unless really busy<\/p>\n\n\n\n

see also: my wish for a better chip bowl. and dip robots<\/a>.<\/p>\n\n\n\n

reminder to write something about dip bowls. wtf are theyse not a thing<\/s>?<\/a><\/p>\n\n\n\n