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?
I understand how good tomatos are better than bad ones, but how is good flour better? It’s a question I’m not saying it isn’t
Good flour can have better gluten development for baking bread! It makes for happier sourdough too
Ooh so these doughs that never got the right consistency no matter how long i worked on them could be just bad flour, huh