As a rule, when someone tells you they have a trick to keep your guacamole from turning brown, they are about to tell you something with no basis in fact that won't work at all. The exception to the rule may be this Food52 post, which actually offers up something different: it uses water. (I haven't tried it, but will report back once I have.) Better than the post, though, is the comments section—where some people continue to pretend that putting the pit back in the bowl works, and one guy has this suggestion: "If you have access to space, a good way to keep your guacamole fresh is to just leave it outside of your spacecraft."
- Love this Modern Farmer profile of Kari Underly, a butcher and author (her book is called The Art of Beef Cutting, which is one of the best titles I've seen) who hosts all-female retreats to teach women the skills they need to compete in the male-dominated field of hauling and hacking animal carcasses.
- In the latest edition of Saveur, Gael Greene revisits the French spa she first experienced in the '60s, when nouvelle cuisine was still novel and Greene still enjoyed a lavish expense account. (She does not, sadly, have time to revisit any train station salami sandwiches.)
- These donuts decorated to look like animals are pretty cute, in the way that most meticulously decorated, brightly iced sugar cookies are cute. That is to say that I suspect they're actually pretty gross, but that doesn't necessarily keep me from wanting a panda donut of my very own. (via FoodBeast)
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