Isn’t all guac prepared, and doesn’t all of it turn brown relatively quickly?
I don’t make enough at one time to last long enough to brown.
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well, these aren’t ginormous packages either. Last party we threw I picked up two, the first one was decimated within the first half hour.
I don’t know how they do it, but my local indie grocery store, a local indie guac brand, and the Toronto Whole Foods made -in -store guac stays nice and green, until you open the container. The guac stays pretty good and green for 12 h once it’s open. I sometimes put a piece of plastic wrap over the surface to try to keep the air out, then the lid on top, and that seems to help it from getting brown so quickly
I wrap half avocados in plastic wrap, and it works for a few days.
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My daughter is of that mold. If her forehead isn’t sweatin’, she ain’t enjoyin’. She knows which ramens she likes. I do not.
Today I got some cold-pressed almond oil. I’ve never used it before but they had an intro $5-off sale on it.
I know nothing about it, other than it’s a nut oil. The bottle says “low-med” smoke point but Google’s new AI answer system (the first answer you hit when you google something) authoritatively tells me it has a high smoke point.
So I guess I’ll use it for high-temp searing, stir-fry and the like, rather than for lower temp sautéing and for salad dressings and stuff like the maker says it’s good for.
Wonder how many thousands of gallons of water go into a half-litre bottle of almond oil?
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Did you dump some on a finger to give it a taste raw? I just finished a bottle of unfiltered sunflower seed oil, and it was just delish raw.
Lots of water to grow almonds. Quite true. Wish those trees grew well in my climate zone. We grow walnuts and hazelnuts well.
I’m sure you know this but I get sometimes conflicting (the same sentence includes contradictory answers), sometimes just wrong answers on there. I’ve learned to always check the references at the bottom of the answers.
@DaBadger , there used to be a lot walnut orchards around here (Nor Cal interior). Our most famous business, besides the prison, is called “The Nut Tree”, named for a black walnut tree brought from Arizona.
There are several seemingly old and un-irrigated walnut trees nearby, but also some commercial orchards . The commercial ones are irrigated, but I assume they don’t need as much as almonds. Google AI says after the first few years they are drought tolerant.
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Yep - I was making fun of the thing.
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Not really a “new” item, but an amazing buy on these organic California blueberries at $1.50 for an 18 oz package. This is a special weekend sale at my favorite local Las Vegas supermarket, La Bonita. I bought 2 package even though there was no requirement to do so. This price is amazing especially considering they are organic!
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The packet on the right is Japanese uni furikake. Furikake is a seaweed seasoning blend for cooked rice, but this time, it has dried uni sprinkled about.
But the more practical new item (for me) was the thing on the left. Haldiram’s specializes in namkeen (or *mixture, or chivda, etc.*), savory mixes that might have dried lentils, potato sticks, puffed rice, chickpeas, peanuts, and/or other salty ingredients. I started buying this stuff earlier this year while meandering Dubai’s hypermarkets.
Although the packaging isn’t great, Haldiram’s makes some fun, spicy, no sugar-added (yet there’s often mango powder) mixes that do it well for long flights.
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Que bonita!
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Imperfect foods/misfits often carries Miyoko’s products. I’ve never tried any of them. Thanks for the info.
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This was not the worst ever.
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I quite enjoy them filled with mascarpone.
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I just went on the company’s site, which seems to be a small business. I don’t think I’ve ever seen such a stunning variety of salad dressings! I may have to order a few 
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