Pati Jinich really opened my eyes to guacamole’s full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.

So what about you? Any food/cooking lessons you’d like to share?

  • RecursiveParadox@piefed.socialEnglish
    3·
    4 days ago

    I’m going to sound like a shill (go through my post history if you think so) but this knife sharpening thing: https://www.horl.com/en-US

    Friend of mine in NYC introduced me to it, and I was super skeptical it wouldn’t just strip five time more metal than a whetstone. I emailed the guy who made my chef’s knife, and he said “No, that thing is the bomb.”

    My knives are always sharp and if they are not, they get sharp in 2 minutes. And one of the disks doubles as a honer. (and yes I know I should have been honing them more before I got this, but could never get into the habit of always using the steel and being afraid my angle was off).